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Henao-Ardila A, Quintanilla-Carvajal MX, Moreno FL. Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems. Heliyon 2024; 10:e32150. [PMID: 38873677 PMCID: PMC11170136 DOI: 10.1016/j.heliyon.2024.e32150] [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: 03/02/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/15/2024] Open
Abstract
Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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Rezaei N, Seidi S, Fotouhi M. On-chip electromembrane extraction using deep eutectic solvent and red-green-blue analysis by quick-response code readable customized application on a smartphone for measuring salicylic acid in pharmaceutical and plasma samples. J Chromatogr A 2023; 1708:464347. [PMID: 37696125 DOI: 10.1016/j.chroma.2023.464347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 08/19/2023] [Accepted: 08/30/2023] [Indexed: 09/13/2023]
Abstract
The current work presents an on-chip electromembrane extraction (OC-EME) method using deep eutectic solvent followed by QR code-based red-green-blue (RGB) analysis for measuring salicylic acid (SA) in plasma and pharmaceutical samples. The RGB analysis was performed based on forming the SA-Fe3+ complex in the acceptor phase giving a purple solution. The QR code readable customized app provided rapid, easy, and cost-less qualification and quantification of SA with the aid of principal component analysis (PCA). Parameters affecting OC-EME, including the supported liquid membrane (SLM), pH of the donor and acceptor phases, applied voltage, and sample flow rate, were optimized. Also, the concentration of FeCl3, as a chromogenic reagent, and its reaction time with SA were investigated to find the best concentration-dependent signal. Under the optimized conditions, a good relationship was observed between the green intensity and SA concentration within the range of 1.0-100.0 mg l-1 (R2 = 0.9946) in water and 5.0-100.0 mg l-1 (R2 = 0.9902) in plasma. Intra- and inter-day RSDs% were obtained less than 4.7% and 7.7%, respectively. Finally, the method was successfully applied for measuring SA in foot corn treatment, Aspirin medicines, and human plasma, with relative recoveries between 89.0 and 129.2%.
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Affiliation(s)
- Neda Rezaei
- Department of Analytical Chemistry, Faculty of Chemistry, K.N. Toosi University of Technology, P.O. Box 16315-1618, Tehran 15418-49611, Iran; Nanomaterial, Separation and Trace Analysis Research Lab, K.N. Toosi University of Technology, P.O. Box 16315-1618, Tehran 15418-49611, Iran
| | - Shahram Seidi
- Department of Analytical Chemistry, Faculty of Chemistry, K.N. Toosi University of Technology, P.O. Box 16315-1618, Tehran 15418-49611, Iran; Nanomaterial, Separation and Trace Analysis Research Lab, K.N. Toosi University of Technology, P.O. Box 16315-1618, Tehran 15418-49611, Iran.
| | - Mina Fotouhi
- Department of Analytical Chemistry, Faculty of Chemistry, K.N. Toosi University of Technology, P.O. Box 16315-1618, Tehran 15418-49611, Iran; Nanomaterial, Separation and Trace Analysis Research Lab, K.N. Toosi University of Technology, P.O. Box 16315-1618, Tehran 15418-49611, Iran
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Bianchi JRDO, de la Torre LG, Costa ALR. Droplet-Based Microfluidics as a Platform to Design Food-Grade Delivery Systems Based on the Entrapped Compound Type. Foods 2023; 12:3385. [PMID: 37761094 PMCID: PMC10527709 DOI: 10.3390/foods12183385] [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: 08/21/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Microfluidic technology has emerged as a powerful tool for several applications, including chemistry, physics, biology, and engineering. Due to the laminar regime, droplet-based microfluidics enable the development of diverse delivery systems based on food-grade emulsions, such as multiple emulsions, microgels, microcapsules, solid lipid microparticles, and giant liposomes. Additionally, by precisely manipulating fluids on the low-energy-demand micrometer scale, it becomes possible to control the size, shape, and dispersity of generated droplets, which makes microfluidic emulsification an excellent approach for tailoring delivery system properties based on the nature of the entrapped compounds. Thus, this review points out the most current advances in droplet-based microfluidic processes, which successfully use food-grade emulsions to develop simple and complex delivery systems. In this context, we summarized the principles of droplet-based microfluidics, introducing the most common microdevice geometries, the materials used in the manufacture, and the forces involved in the different droplet-generation processes into the microchannels. Subsequently, the encapsulated compound type, classified as lipophilic or hydrophilic functional compounds, was used as a starting point to present current advances in delivery systems using food-grade emulsions and their assembly using microfluidic technologies. Finally, we discuss the limitations and perspectives of scale-up in droplet-based microfluidic approaches, including the challenges that have limited the transition of microfluidic processes from the lab-scale to the industrial-scale.
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Affiliation(s)
- Jhonatan Rafael de Oliveira Bianchi
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
| | - Lucimara Gaziola de la Torre
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
| | - Ana Leticia Rodrigues Costa
- Department of Materials and Bioprocess Engineering, School of Chemical Engineering, University of Campinas, Av. Albert Einstein, 500, Campinas 13083-852, Brazil; (J.R.d.O.B.); (L.G.d.l.T.)
- Institute of Exact and Technological Sciences, Federal University of Viçosa (UFV), Campus Florestal, Florestal 35690-000, Brazil
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Thongkam P, Chaijan M, Cheong LZ, Panpipat W. Impact of Washing with Antioxidant-Infused Soda-Saline Solution on Gel Functionality of Mackerel ( Auxis thazard) Surimi. Foods 2023; 12:3178. [PMID: 37685111 PMCID: PMC10487100 DOI: 10.3390/foods12173178] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/18/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
Mackerel (Auxis thazard), a tropical dark-fleshed fish, has the potential to be used in the production of surimi. It is necessary to identify the optimal washing method to make better use of this species since efficient washing is the most important step in surimi processing to ensure maximal gelling and high-quality surimi. The purpose of this study was to evaluate the combined effect of cold carbonated water (CW) with NaCl and antioxidants in washing media, so-called antioxidant-infused soda-saline solution, on lipid and myoglobin removal efficacy, biochemical characteristics, gelling properties, sensory features, and the oxidative stability of mackerel surimi in comparison with unwashed mince (T1) and conventional water washed surimi (T2). Mackerel mince was washed with CW in the presence of 0.6% NaCl at a medium to mince ratio of 3:1 (v/w) without antioxidant (T3) or with the addition of 1.5 mM EDTA plus 0.2% (w/v) sodium erythorbate and 0.2% sodium tripolyphosphate (T4), 100 mg/L gallic acid (T5), and 5 mM citric acid containing 8 mM calcium chloride (T6). During the first washing cycle, the antioxidants were mixed into the washing medium. The second and third washing cycles were then completed with cold water. The yields of all treatments were roughly 75-83%, based on the gross weight of the raw mince. The pH of the surimi was in a range of 5.47-6.46. All of the surimi had higher reactive sulfhydryl (SH) content and surface hydrophobicity but lower Ca2+-ATPase activity than unwashed mince (p < 0.05). After washing, lipids decreased significantly (p < 0.05), accounted for a 65-76% reduction. The T2 surimi had the highest peroxide value (PV). T1 had the lowest conjugated diene value. T1 and T4 surimi had the lowest TBARS value (p < 0.05). A lower non-heme iron level was found in all antioxidant-treated samples than in T1. Washing can increase the redox stability of myoglobin regardless of the washing media, as seen by the relatively low metmyoglobin levels. According to the dynamic viscoelastic behavior, all surimi and unwashed mince underwent the same degree of sol-gel transition following heat gelation. T1 showed the lowest breaking force, deformation, gel strength, and whiteness (p < 0.05). Surimi made from T4 or T5 had the highest gel strength when both breaking and deformation were considered, but the latter's expressible drip was noticeably higher. Surimi gel appears to be stabilized against lipid oxidation, as demonstrated by low PV and TBARS levels, when produced with T4. Because of the low level of TBARS, all 10 panelists rated rancid odor as low (~1 out of 4), with no significant variations across treatments. Only treatments with T4 and T6 tended to have a lower fishy odor score as compared to unwashed mince. Scanning electron microscope demonstrated that surimi gels washed with all washing media exhibited microstructures that were very comparable, with the exception of the T6 treatment, which had big pores and aggregates. Based on the quality features, T4 appeared to be the optimal medium to enhance the gel functionality of mackerel surimi.
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Affiliation(s)
- Porntip Thongkam
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.T.); (W.P.)
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.T.); (W.P.)
| | - Ling-Zhi Cheong
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Melbourne, VIC 3010, Australia;
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.T.); (W.P.)
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Tan M, Zhang X, Sun S, Cui G. Nanostructured steady-state nanocarriers for nutrients preservation and delivery. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:31-93. [PMID: 37722776 DOI: 10.1016/bs.afnr.2023.02.001] [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: 09/20/2023]
Abstract
Food bioactives possess specific physiological benefits of preventing certain diet-related chronic diseases or maintain human health. However, the limitations of the bioactives are their poor stability, lower water solubility and unacceptable bioaccessibility. Structure damage or degradation is often found for the bioactives under certain environmental conditions like high temperature, strong light, extreme pH or high oxygen concentration during food processing, packaging, storage and absorption. Nanostructured steady-state nanocarriers have shown great potential in overcoming the drawbacks for food bioactives. Various delivery systems including solid form delivery system, liquid form delivery system and encapsulation technology have been developed. The embedded food nutrients can largely decrease the loss and degradation during food processing, packaging and storage. The design and application of stimulus and targeted delivery systems can improve the stability, bioavailability and efficacy of the food bioactives upon oral consumption due to enzymatic degradation in the gastrointestinal tract. The food nutrients encapsulated in the smart delivery system can be well protected against degradation during oral administration, thus improving the bioavailability and releazing controlled or targeted release for food nutrients. The encapsulated food bioactives show great potential in nutrition therapy for sub-health status and disease. Much effort is required to design and prepare more biocompatible nanostructured steady-state nanocarriers using food-grade protein or polysaccharides as wall materials, which can be used in food industry and maintain the human health.
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Affiliation(s)
- Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China.
| | - Xuedi Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Shan Sun
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Guoxin Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
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Improved stability and in vitro bioavailability of β-carotene in filled hydrogel prepared from starch blends with different granule sizes. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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Jalali-Jivan M, Rostamabadi H, Assadpour E, Tomas M, Capanoglu E, Alizadeh-Sani M, Kharazmi MS, Jafari SM. Recent progresses in the delivery of β-carotene: From nano/microencapsulation to bioaccessibility. Adv Colloid Interface Sci 2022; 307:102750. [PMID: 35987014 DOI: 10.1016/j.cis.2022.102750] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 08/09/2022] [Accepted: 08/09/2022] [Indexed: 11/18/2022]
Abstract
Beta-carotene (BC) as an efficient pro-vitamin is effective in improving vision, immune system and cognitive function as well as preventing coronary diseases and cancer. However, besides its poor chemical stability, the high lipophilic nature of BC reduces its dispersibility and consequently bioavailability which limits its application into food, pharmaceutical and nutraceuticals. Different carriers with vesicular or particulate structures have been studied and utilized for promoting BC solubility, dispersibility, and protection against diverse operational or environmental stresses and also controlling BC release and subsequent bioaccessibility. The current study, therefore reviews different micro/nanocarriers reported on BC encapsulation with special focusing on its bioavailability. Liposomal structures have been successfully used for enhancing BC stability and bioavailability. Besides, emulsion-based carriers including Pickering emulsions, nanoemulsions and microemulsions have been widely evaluated for BC encapsulation and protection. In addition, lipid-based nanoparticles and nanostructural carriers have also been applied successfully for this context. Moreover, gel structures including emulgels, hydrogels and oleogels are studied in some researches. Most of these delivery systems led to higher hydro-solubility and dispersibility of BC which consequently increased its bioavailability; thereupon could promote its application into food, cosmetic and nutraceutical products. However, for remarkable incorporation of BC and other bioactive compounds into edible products, the safety and toxicological aspects of these delivery system especially those designed in nano scale should be addressed in the further researches.
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Affiliation(s)
- Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Elham Assadpour
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - Merve Tomas
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303, Halkali, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Mahmood Alizadeh-Sani
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science 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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Soliman TN, Nasser SA. Characterization of carotenoids double-encapsulated and incorporate in functional stirred yogurt. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.979252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Carrot industry processing outputs 50% waste from raw materials; this waste contains polyphenols and carotenoids, which are a significant natural source of pro-vitamin A. Also, yogurt's high consumption globally allows for designing a new functional product. So the goal is to enhance the functionality of fortified stirred yogurt by incorporating carotenoid beads. The carotenoids were extracted from carrot waste using ultrasonication. Then nanoemulsion carotenoids incorporating with alginate to produce beads by extrusion technique. Measurement of carotenoid stability to nanoemulsion and beads. Manufactured five treatments of orange-flavored stirred yogurt and investigated its physicochemical properties, LAB survival, viscosity, and sensory acceptability. Findings – Carrot waste extract had about 44.75 ± 3.15 mg/g of β-carotene. The mean particle size of the nanoemulsion decreased with the increasing carotenoid addition (0.5%, 1%, and 1.5%) of carrot waste extract. The mean diameters of the alginate beads with nanoemulsions were 1.498 ± 0.245, 1.654 ± 0.310, and 1.792 ± 0.454 mm, respectively. The highest chemical stability of carotenoids showed with the alginate beads after Storage at 55°C to 14 days, compared with free or nanoemulsion carotenoids. Yogurt's physicochemical properties, viscosity, and LAB count improve when double-encapsulated carotenoids are added. Carotenoid double-encapsulation appeared to have a high ability to protect carotenoids from degradation and the ability to be applied in dairy and pharmaceutical products. Also, the resultant stirred yogurt with carotenoids-loaded beads gave carotenoids high stability and sensory acceptability.
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The effect of microfluidization pressure on the physical stability of vitamin A in oil-in-water emulsions. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04104-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractIn this study, vitamin A was encapsulated within oil-in-water emulsions by high-pressure microfluidization prepared using phosphate buffer (90%), corn oil (10%), and whey protein isolate (2%) as an emulsifier. The influence of microfluidization pressure (10, 50, 100, 200 MPa) on the particle size, zeta potential, and the physical and chemical stability of emulsions was evaluated. The physical stability of emulsion was determined by multiple light scattering technique. The content of vitamin A was measured by HPLC–DAD during an accelerated storage test at 40 °C during 4 weeks. The color of the samples was monitored using a colorimeter. The results showed that the lowest particle size distribution and the highest absolute value of zeta potential on the droplets’ surface charge were obtained by applying a pressure of 100 MPa. Nanoemulsions prepared at 100 MPa also showed the highest colloidal stability. However, higher microfluidization pressure (up to 200 MPa) had a negative impact on the prepared emulsion’s stability. The results of chemical stability by HPLC measurements during storage time were in agreement with the results of physical stability and color change.
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Manzoor A, Dar AH, Pandey VK, Shams R, Khan S, Panesar PS, Kennedy JF, Fayaz U, Khan SA. Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review. Int J Biol Macromol 2022; 213:987-1006. [PMID: 35705126 DOI: 10.1016/j.ijbiomac.2022.06.044] [Citation(s) in RCA: 77] [Impact Index Per Article: 38.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/28/2022] [Accepted: 06/08/2022] [Indexed: 12/16/2022]
Abstract
Hydrogels are ideal for various food applications because of their softness, elasticity, absorbent nature, flexibility, and hygroscopic nature. Polysaccharide hydrogels are particularly suitable because of the hydrophilic nature, their food compatibility, and their non-immunogenic character. Such hydrogels offer a wide range of successful applications such as food preservation, pharmaceuticals, agriculture, and food packaging. Additionally, polysaccharide hydrogels have proven to play a significant role in the formulation of food flavor carrier systems, thus diversifying the horizons of newer developments in food processing sector. Polysaccharide hydrogels are comprised of natural polymers such as alginate, chitosan, starch, pectin and hyaluronic acid when crosslinked physically or chemically. Hydrogels with interchangeable, antimicrobial and barrier properties are referred to as smart hydrogels. This review brings together the recent and relevant polysaccharide research in these polysaccharide hydrogel applications areas and seeks to point the way forward for future research and interventions. Applications in carrying out the process of flavor carrier system directly through their incorporation in food matrices, broadening the domain for food application innovations. The classification and important features of polysaccharide-based hydrogels in food processing are the topics of the current review study.
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Affiliation(s)
- Arshied Manzoor
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, 202002, UP, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India.
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, 226026, UP, India
| | - Rafeeya Shams
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 180009, India
| | - Sadeeya Khan
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology Longowal, 148106, Punjab, India
| | - John F Kennedy
- Chembiotech Laboratories, Kyrewood House, Tenbury Wells, Worcestershire WR15 8SG, United Kingdom
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir 190025, India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India
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Maurya VK, Shakya A, Bashir K, Kushwaha SC, McClements DJ. Vitamin A fortification: Recent advances in encapsulation technologies. Compr Rev Food Sci Food Saf 2022; 21:2772-2819. [PMID: 35384290 DOI: 10.1111/1541-4337.12941] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/14/2022] [Accepted: 02/22/2022] [Indexed: 11/26/2022]
Abstract
Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 μ $ \umu $ g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - Amita Shakya
- Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.,Division of Biotechnology, Cytogene Research & Development, Lucknow, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Satish Chand Kushwaha
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.,Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
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Patel AS, Lakshmibalasubramaniam S, Nayak B, Camire ME. Lauric acid adsorbed cellulose nanocrystals retained the physical stability of oil-in-water Pickering emulsion during different dilutions, pH, and storage periods. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107139] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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13
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Mekala S, Silva EK, Saldaña MD. Ultrasound-assisted production of emulsion-filled pectin hydrogels to encapsulate vitamin complex: Impact of the addition of xylooligosaccharides, ascorbic acid and supercritical CO2 drying. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage. Foods 2022; 11:foods11030485. [PMID: 35159635 PMCID: PMC8834637 DOI: 10.3390/foods11030485] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/03/2022] [Accepted: 02/06/2022] [Indexed: 02/07/2023] Open
Abstract
This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD, and kinetic parameters for carotenoid degradation were estimated by one-step nonlinear regression analysis. During dark storage, degradation kinetics was modelled by fractional conversion (all-trans-β-carotene) and zero-order equations (all-trans-antheraxanthin, all-trans-lutein, all-trans-violaxanthin and all-trans-neoxanthin). Storage of samples in a climatic chamber with intense light intensity (1875–3000 lux) accelerated the carotenoid losses. At illuminated conditions, degradation followed a first-order (all-trans-lutein, all-trans-violaxanthin and all-trans-neoxanthin) and fractional conversion model (all-trans-β-carotene and all-trans-antheraxanthin). Carotenoid degradation followed an Arrhenius temperature-dependency, with Ea values lower than 50 kJ/mol. Degradation was shown to be mainly by oxidative reactions. Packaging under minimal oxygen conditions, use of antioxidants (e.g., ascorbic acid), and proper choice of light sources at retail shelves may be considered to optimize the pigment retention in a carotenoid-coloured beverage during storage.
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15
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Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107146] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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16
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Honda M, Murakami K, Zhang Y, Goto M. High-efficiency lycopene isomerization with subcritical ethyl acetate in a continuous-flow reactor. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105383] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Honda M, Murakami K, Zhang Y, Goto M. Rapid and Continuous Astaxanthin Isomerization in Subcritical Ethanol. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c02101] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University, Nagoya, Aichi 468-8502, Japan
| | - Kazuya Murakami
- Faculty of Science & Technology, Meijo University, Nagoya, Aichi 468-8502, Japan
- Department of Materials Process Engineering, Nagoya University, Nagoya, Aichi 464-8603, Japan
| | - Yelin Zhang
- Faculty of Science & Technology, Meijo University, Nagoya, Aichi 468-8502, Japan
- Department of Materials Process Engineering, Nagoya University, Nagoya, Aichi 464-8603, Japan
| | - Motonobu Goto
- Department of Materials Process Engineering, Nagoya University, Nagoya, Aichi 464-8603, Japan
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18
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Encapsulation of Carotenoids as Food Colorants via Formation of Cyclodextrin Inclusion Complexes: A Review. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2020028] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
The use of natural carotenoids as food colorants is an important trend of innovation in the industry due to their low toxicity, their potential as bio-functional ingredients, and the increasing demand for natural and organic foods. Despite these benefits, their inclusion in food matrices presents multiple challenges related to their low stability and low water solubility. The present review covers the main concepts and background of carotenoid inclusion complex formation in cyclodextrins as a strategy for their stabilization, and subsequent inclusion in food products as color additives. The review includes the key aspects of the molecular and physicochemical properties of cyclodextrins as complexing agents, and a detailed review of the published evidence on complex formation with natural carotenoids from different sources in cyclodextrins, comparing complex formation methodologies, recovery, inclusion efficiency, and instrumental characterization techniques. Moreover, process flow diagrams (PFD), based on the most promising carotenoid-cyclodextrin complex formation methodologies reported in literature, are proposed, and discussed as a potential tool for their future scale-up. This review shows that the inclusion of carotenoids in complexes with cyclodextrins constitutes a promising technology for the stabilization of these pigments, with possible advantages in terms of their stability in food matrices.
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19
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Arshad R, Gulshad L, Haq I, Farooq MA, Al‐Farga A, Siddique R, Manzoor MF, Karrar E. Nanotechnology: A novel tool to enhance the bioavailability of micronutrients. Food Sci Nutr 2021; 9:3354-3361. [PMID: 34136200 PMCID: PMC8194941 DOI: 10.1002/fsn3.2311] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 04/13/2021] [Accepted: 04/14/2021] [Indexed: 12/17/2022] Open
Abstract
Nanotechnology has revolutionized the field of food systems, diagnostics, therapeutics, pharmaceuticals, the agriculture sector, and nutraceuticals. Nanoparticles are playing important role in giving the solution to enhance bioavailability of oral delivery of bioactive compounds. This review revealed that nanoparticles can improve the bioavailability of micronutrients, for example, vitamin B12, vitamin A, folic acid, and iron. However, toxicity associated with nanoparticle-based delivery systems is still a major concern after ingestion of nano-based supplements. The mode of the mechanism of nanomaterial along with bioactive components in different physiological conditions of the human body is also a major gap in the field of nanoceuticals. In the future, more evidence-based clinical investigations are needed to confirm the exact approach to physiological changes in the human body.
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Affiliation(s)
- Rizwan Arshad
- University Institute of Diet and Nutritional SciencesThe University of Lahore, Gujrat CampusGujratPakistan
| | - Lubaba Gulshad
- University Institute of Diet and Nutritional SciencesThe University of Lahore, Gujrat CampusGujratPakistan
| | - Iahtisham‐Ul‐ Haq
- School of Food and NutritionFaculty of Allied Health SciencesMinhaj UniversityLahorePakistan
| | - Muhammad Adil Farooq
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
- Department of Food Science and TechnologyKhwaja Fareed University of Engineering and Information TechnologyRahim Yar KhanPakistan
| | - Ammar Al‐Farga
- Department of BiochemistryCollege of SciencesUniversity of JeddahJeddahSaudi Arabia
| | - Rabia Siddique
- Department of ChemistryGovernment College University FaisalabadFaisalabadPakistan
| | | | - Emad Karrar
- Department of Food Engineering and TechnologyFaculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
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20
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Zhang ZH, Li MF, Peng F, Zhong SR, Huang Z, Zong MH, Lou WY. Oxidized high-amylose starch macrogel as a novel delivery vehicle for probiotic and bioactive substances. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106578] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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21
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Maretti E, Leo E, Rustichelli C, Truzzi E, Siligardi C, Iannuccelli V. In vivo β-carotene skin permeation modulated by Nanostructured Lipid Carriers. Int J Pharm 2021; 597:120322. [PMID: 33549810 DOI: 10.1016/j.ijpharm.2021.120322] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 01/09/2021] [Accepted: 01/22/2021] [Indexed: 12/01/2022]
Abstract
Nanostructured Lipid Carriers (NLC) were investigated with the purpose of promoting skin permeation of the highly lipophilic β-carotene (BC) across the stratum corneum (SC) barrier so that it may perform its antioxidant properties in photo-aging and epithelial skin cancer prevention. Two differently sized NLC samples were developed using stearic acid and squalene as lipid matrix and evaluated in comparison with Microstructured Lipid Carriers (MLC). The carriers were characterized for morphology, size, Z-potential, BC loading and release as well as physical state by means of DSC and XRPD analyses. In vivo penetration of the carriers was assessed on humans by determining BC concentrations within the SC stratum disjunctum and stratum compactum layers removed by means of the tape stripping test in comparison with pure BC. Unlike MLC and pure BC that were mostly retained within the outermost layers of the SC, the NLC sample having the smallest size (about 200 nm) has proved to penetrate more deeply into the SC barrier. Accordingly, the goal of providing β-carotene actions against oxidative damages within the looser skin viable tissues could be envisaged.
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Affiliation(s)
- Eleonora Maretti
- Department of Life Sciences, University of Modena and Reggio Emilia, via G. Campi 103, 41125 Modena, Italy.
| | - Eliana Leo
- Department of Life Sciences, University of Modena and Reggio Emilia, via G. Campi 103, 41125 Modena, Italy.
| | - Cecilia Rustichelli
- Department of Life Sciences, University of Modena and Reggio Emilia, via G. Campi 103, 41125 Modena, Italy.
| | - Eleonora Truzzi
- Department of Life Sciences, University of Modena and Reggio Emilia, via G. Campi 103, 41125 Modena, Italy.
| | - Cristina Siligardi
- Department of Engineering "Enzo Ferrari", University of Modena and Reggio Emilia, via P. Vivarelli 10, 41125 Modena, Italy.
| | - Valentina Iannuccelli
- Department of Life Sciences, University of Modena and Reggio Emilia, via G. Campi 103, 41125 Modena, Italy.
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22
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Characterization and response surface optimization driven ultrasonic nanoemulsification of oil with high phytonutrient concentration recovered from palm oil biodiesel distillation. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125961] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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Honda M, Kageyama H, Hibino T, Osawa Y, Kawashima Y, Hirasawa K, Kuroda I. Evaluation and improvement of storage stability of astaxanthin isomers in oils and fats. Food Chem 2021; 352:129371. [PMID: 33706139 DOI: 10.1016/j.foodchem.2021.129371] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 12/11/2020] [Accepted: 02/12/2021] [Indexed: 11/26/2022]
Abstract
Astaxanthin Z-isomers potentially have greater bioavailability and biological activity than (all-E)-astaxanthin. However, the stability of the Z-isomers is lower than the all-E-isomer, which is a serious problem affecting its practical use. In this study, we investigated the impacts of different suspension media (oils and fats) and additives on astaxanthin isomer stability and identified suitable ones for astaxanthin stabilization. The evaluations showed that several vegetable oils and antioxidants significantly improved astaxanthin isomer stability, e.g., when soybean and sunflower oils were used as the suspension medium, astaxanthin isomers were hardly degraded; however the total Z-isomer ratio decreased from ~80% to ~50% during 6-week storage at 30 °C. Moreover, it was revealed that (9Z)-astaxanthin showed higher stability than the 13Z- and 15Z-isomers. Hence, to maintain astaxanthin concentration and the Z-isomer ratio over long periods, it is important to use suitable suspension mediums and antioxidants, and select a Z-isomerization method that increases (9Z)-astaxanthin ratio.
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Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan.
| | - Hakuto Kageyama
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan; Graduate School of Environmental and Human Sciences, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Takashi Hibino
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan; Graduate School of Environmental and Human Sciences, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Yukiko Osawa
- Biotechnology R&D Group, ENEOS Corporation, Chidoricho, Naka-ku, Yokohama 231-0815, Japan.
| | - Yuki Kawashima
- Biotechnology R&D Group, ENEOS Corporation, Chidoricho, Naka-ku, Yokohama 231-0815, Japan
| | - Kazuaki Hirasawa
- Biotechnology R&D Group, ENEOS Corporation, Chidoricho, Naka-ku, Yokohama 231-0815, Japan
| | - Ikuo Kuroda
- Biotechnology R&D Group, ENEOS Corporation, Chidoricho, Naka-ku, Yokohama 231-0815, Japan
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24
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Espinaco BY, Niizawa I, Marino F, Zorrilla SE, Sihufe GA. Storage stability of chia (
Salvia hispanica
L.) oil incorporated with astaxanthin. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Brenda Y. Espinaco
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Universidad Nacional del Litoral (UNL) Santa Fe Argentina
| | - Ignacio Niizawa
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Universidad Nacional del Litoral (UNL) Santa Fe Argentina
| | - Fernanda Marino
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Universidad Nacional del Litoral (UNL) Santa Fe Argentina
| | - Susana E. Zorrilla
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Universidad Nacional del Litoral (UNL) Santa Fe Argentina
| | - Guillermo A. Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Universidad Nacional del Litoral (UNL) Santa Fe Argentina
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25
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Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106389] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Meléndez-Martínez AJ, Böhm V, Borge GIA, Cano MP, Fikselová M, Gruskiene R, Lavelli V, Loizzo MR, Mandić AI, Brahm PM, Mišan AČ, Pintea AM, Sereikaitė J, Vargas-Murga L, Vlaisavljević SS, Vulić JJ, O'Brien NM. Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change. Annu Rev Food Sci Technol 2021; 12:433-460. [PMID: 33467905 DOI: 10.1146/annurev-food-062220-013218] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is being propelled by the two multidisciplinary international networks, the Ibero-American Network for the Study of Carotenoids as Functional Foods Ingredients (IBERCAROT; http://www.cyted.org) and the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN; http://www.eurocaroten.eu). In this review, considerations for their safe and sustainable use in products mostly intended for health promotion are provided. Specifically, information about sources, intakes, and factors affecting bioavailability is summarized. Furthermore, their health-promoting actions and importance in public health in relation to the contribution of reducing the risk of diverse ailments are synthesized. Definitions and regulatory and safety information for carotenoid-containing products are provided. Lastly, recent trends in research in the context of sustainable healthy diets are summarized.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Volker Böhm
- Institute of Nutritional Sciences, Bioactive Plant Products Research Group, Friedrich-Schiller-Universität Jena, 07743 Jena, Germany
| | | | - M Pilar Cano
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), 28049 Madrid, Spain
| | - Martina Fikselová
- Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia
| | - Ruta Gruskiene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy
| | - Anamarija I Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Paula Mapelli Brahm
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Aleksandra Č Mišan
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Adela M Pintea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
| | | | - Sanja S Vlaisavljević
- Departmant of Chemistry, Biochemistry and Environmental Protection, Faculty of Natural Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Jelena J Vulić
- Department of Applied and Engineering Chemistry, Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Nora M O'Brien
- School of Food and Nutritional Sciences, University College Cork, T12 Cork, Ireland
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27
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Nooshkam M, Varidi M. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates. Food Chem 2021; 347:129079. [PMID: 33493834 DOI: 10.1016/j.foodchem.2021.129079] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 01/03/2021] [Accepted: 01/07/2021] [Indexed: 12/25/2022]
Abstract
This study aimed to examine the effect of whey protein isolate-low acyl gellan gum (WPI-GG) conjugate on the physicochemical properties and digestibility of β-carotene-loaded oil-in-water emulsions. The WPI-GG conjugate-stabilized emulsions had lower droplet sizes with more homogenous distribution, more negative surface charge, and higher interfacial protein concentration and viscosity, compared to those stabilized by WPI-GG mixture and WPI. The emulsion droplets coated by the conjugate were also generally more stable to environmental stresses (i.e., storage, pH changes, ionic strength, freeze-thaw cycles, and thermal treatment) along with higher β-carotene retention than other systems. The stability to droplet aggregation during in vitro digestion was remarkably increased for the conjugate-stabilized emulsion. However, the β-carotene bioaccessibility was significantly affected when the conjugate was used to stabilize the emulsions, likely due to the thick interfacial layer, high viscosity, and negative charge of the corresponding emulsions that could inhibit droplet digestion and mixed micelle formation.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
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28
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Jiménez-Escobar M, Pascual-Pineda L, Vernon-Carter E, Beristain C. Enhanced β-carotene encapsulation and protection in self-assembled lyotropic liquid crystal structures. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Encapsulation of β-carotene in oleogel-in-water Pickering emulsion with improved stability and bioaccessibility. Int J Biol Macromol 2020; 164:1432-1442. [DOI: 10.1016/j.ijbiomac.2020.07.227] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/18/2020] [Accepted: 07/23/2020] [Indexed: 01/19/2023]
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30
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Coelho B, Mazzarino L, Pitz HS, Feltrin C, Voytena APL, Coelho DS, Schneider NFZ, Neubert EO, SimÕes CMO, Maraschin M. Development of nanoparticles coated with cassava bagasse pectin (Manihot esculenta Crantz) containing β-carotene for mucoadhesive applications. AN ACAD BRAS CIENC 2020; 92:e20200134. [PMID: 33237141 DOI: 10.1590/0001-3765202020190134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Accepted: 05/04/2020] [Indexed: 12/17/2022] Open
Abstract
Pectin (PC) extracted from a solid residue from cassava roots (Manihot esculenta Crantz) was used to coat nanoparticles (NP) containing β-carotene (BC) aiming at the gastrointestinal administration of this lipophilic nutraceutical. The NP were prepared by spontaneous emulsification method using food grade components. Pectin-coated NP have been successfully prepared as confirmed by the increased particle size and negative surface charges due to the pectin's anionic nature. NP showed spherical shape and monodisperse distribution, with a mean size of 21.3 nm (polydispersity index (PDI) 0.29) for BC PC T80-NP (nanoparticle with β-carotene, pectin and Tween 80) and 261.4 nm (PDI 0.1) for BC PC T20-NP (nanoparticle with β-carotene, pectin and Tween 20). BC was encapsulated at amounts of 530 and 324 µg/ml for BC PC T80-NP and BC PC T20-NP, respectively, with high encapsulation efficiency (> 95%), increasing its antioxidant capacity in vitro, besides no cytotoxic effect. However, only BC PC T20-NP was stable over a 90 days storage period (4°C) and revealed a strong interaction between pectin and mucin. These results suggest that pectin-coated BC PC T20-NP is a promising strategy to improve the bioavailability and permeation of BC for administration through mucosal surfaces.
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Affiliation(s)
- Bianca Coelho
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil.,Universidade Federal de Santa Catarina, Laboratório NanoBioMat, Rodovia Virgílio Várzea, 2600, Saco Grande, 88032-001 Florianópolis, SC, Brazil
| | - LetÍcia Mazzarino
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil.,Universidade Federal de Santa Catarina, Laboratório NanoBioMat, Rodovia Virgílio Várzea, 2600, Saco Grande, 88032-001 Florianópolis, SC, Brazil
| | - HeloÍsa S Pitz
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil
| | - Clarissa Feltrin
- Universidade Federal de Santa Catarina, Laboratório de Virologia Aplicada, Avenida Professor Henrique da Silva Fontes, 2754, 88040-970 Florianópolis, SC, Brazil
| | - Ana Paula L Voytena
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil
| | - Daniela S Coelho
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil.,Universidade Federal de Santa Catarina, Laboratório NanoBioMat, Rodovia Virgílio Várzea, 2600, Saco Grande, 88032-001 Florianópolis, SC, Brazil
| | - Naira F Z Schneider
- Universidade Federal de Santa Catarina, Laboratório de Virologia Aplicada, Avenida Professor Henrique da Silva Fontes, 2754, 88040-970 Florianópolis, SC, Brazil
| | - Enilto O Neubert
- Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (EPAGRI), Estação Experimental de Urussanga, 1563, Rodovia SC 108-Km 353, 88840-000 Urussanga, SC, Brazil
| | - ClÁudia M O SimÕes
- Universidade Federal de Santa Catarina, Laboratório de Virologia Aplicada, Avenida Professor Henrique da Silva Fontes, 2754, 88040-970 Florianópolis, SC, Brazil
| | - Marcelo Maraschin
- Universidade Federal de Santa Catarina, Laboratório de Morfogênese e Bioquímica Vegetal, Rodovia Admar Gonzaga, 1346, Caixa Postal 476, 88034-000 Florianópolis, SC, Brazil.,Universidade Federal de Santa Catarina, Laboratório NanoBioMat, Rodovia Virgílio Várzea, 2600, Saco Grande, 88032-001 Florianópolis, SC, Brazil
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31
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Castro GMMA, Passos TS, Nascimento SSDC, Medeiros I, Araújo NK, Maciel BLL, Padilha CE, Ramalho AMZ, Sousa Júnior FC, de Assis CF. Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil. BMC Biotechnol 2020; 20:55. [PMID: 33066751 PMCID: PMC7566068 DOI: 10.1186/s12896-020-00649-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Accepted: 09/21/2020] [Indexed: 11/17/2022] Open
Abstract
Background Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil. Results OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiella pneumonia, and Staphylococcus aureus, respectively. Conclusions Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods.
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Affiliation(s)
| | - Thais Souza Passos
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Isaiane Medeiros
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Nathália Kelly Araújo
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil.,Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil
| | - Bruna Leal Lima Maciel
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.,Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Carlos Eduardo Padilha
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Francisco Canidé Sousa Júnior
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.,Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil
| | - Cristiane Fernandes de Assis
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil. .,Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil.
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Role of antioxidants on physicochemical properties and in vitro bioaccessibility of β-carotene loaded nanoemulsion under thermal and cold plasma discharge accelerated tests. Food Chem 2020; 339:128157. [PMID: 33152897 DOI: 10.1016/j.foodchem.2020.128157] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 09/09/2020] [Accepted: 09/18/2020] [Indexed: 01/22/2023]
Abstract
The effects of water soluble antioxidant (ascorbic acid and EDTA), fat soluble antioxidant (α-tocopherol) and amphiphilic antioxidant (ascorbyl palmitate; AP) on the chemical physics and bioaccessibility of β-carotene loaded nanoemulsions (CNE) were investigated. During accelerated storage at 45 °C for 15 days, AP showed the highest protective actions against particle size growth, color fading, lipid oxidation, and β-carotene degradation in CNE (p < 0.05). CNE with AP was then subjected to treat with cold plasma (CP) induced reactive species system under various powers and contact times compared to control. AP was able to protect physical and oxidative stabilities of CNE as well as β-carotene integrity. The highest in vitro lipid digestibility, bioaccessibility and β-carotene stability were found in CNE with AP (p < 0.05). However, those properties were lowered after CP exposure. The results indicated that AP was a promising antioxidant in improving physical stability, oxidative stability, β-carotene retention, and β-carotene bioaccessibility of CNE.
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33
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Banasaz S, Morozova K, Ferrentino G, Scampicchio M. Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions. Molecules 2020; 25:E3966. [PMID: 32878137 PMCID: PMC7504786 DOI: 10.3390/molecules25173966] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/25/2020] [Accepted: 08/26/2020] [Indexed: 01/31/2023] Open
Abstract
Lipid-soluble bioactives are important nutrients in foods. However, their addition in food formulations, is often limited by limited solubility and high tendency for oxidation. Lipid-soluble bioactives, such as vitamins A, E, D and K, carotenoids, polyunsaturated fatty acids (PUFA) and essential oils are generally dispersed in water-based solutions by homogenization. Among the different homogenization technologies available, nanoemulsions are one of the most promising. Accordingly, this review aims to summarize the most recent advances in nanoemulsion technology for the encapsulation of lipid-soluble bioactives. Modern approaches for producing nanoemulsion systems will be discussed. In addition, the challenges on the encapsulation of common food ingredients, including the physical and chemical stability of the nanoemulsion systems, will be also critically examined.
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Affiliation(s)
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (S.B.); (G.F.); (M.S.)
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Kotake-Nara E, Hase M. Effect of dispersed form on the bioavailability of β-carotene from daily intake in humans. Biosci Biotechnol Biochem 2020; 84:2545-2557. [PMID: 32835607 DOI: 10.1080/09168451.2020.1803728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
In a randomized double-blind crossover study, a canned beverage was prepared using an emulsion dispersion formulation (EM) of β-carotene and a crystal dispersion formulation (CR) of β-carotene; the beverages were ingested by human subjects daily for 2 weeks to compare the β-carotene bioavailability. EM-β-carotene enhanced the β-carotene concentrations in human plasma approximately 4-fold, but CR-β-carotene showed no statistically significant enhancement. Bioaccessibility is the ratio of the solubilized fraction to the whole amount ingested. Bioaccessibility of β-carotene from EM-β-carotene was higher than that from CR-β-carotene in an in vitro digestion test. Contrarily, β-carotene from CR-β-carotene, consists of all-trans-β-carotene, was higher than that from EM-β-carotene, consists of a mixture of cis and all-trans-β-carotene, on the uptake by intestinal Caco-2 cells, suggesting that bioaccessibility was a critical factor in β-carotene bioavailability in this study. EM-β-carotene thus has potential as a food coloring agent with value added because it enhances β-carotene bioavailability.
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Affiliation(s)
- Eiichi Kotake-Nara
- Food Research Institute, National Agriculture and Food Research Organization , Tsukuba, Japan
| | - Megumi Hase
- Food Research Institute, National Agriculture and Food Research Organization , Tsukuba, Japan
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35
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Kim J, Choi SJ. Improving the Stability of Lycopene from Chemical Degradation in Model Beverage Emulsions: Impact of Hydrophilic Group Size of Emulsifier and Antioxidant Polarity. Foods 2020; 9:foods9080971. [PMID: 32707864 PMCID: PMC7466299 DOI: 10.3390/foods9080971] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/14/2020] [Accepted: 07/20/2020] [Indexed: 01/05/2023] Open
Abstract
The chemical stability of the lipophilic bioactives encapsulated in emulsions can be influenced by emulsion droplet interfacial characteristics as well as by the ability of antioxidants incorporated in emulsion to prevent the degradation of the encapsulated compounds. Therefore, this study evaluated the effects of the interfacial characteristics of emulsions and the polarity of antioxidants on the storage stability of lycopene in emulsions. Emulsions with 5% (w/w) oil containing lycopene (30 µmol/kg emulsion) were prepared using a series of polyethylene glycol acyl ether-type emulsifiers through microfluidization. Change in lycopene content in emulsions was monitored by high performance liquid chromatography. Our findings show that the hydrophilic group size (or length) of emulsifiers and the emulsifier concentration at the interfacial film play a role, albeit minor, in controlling the storage stability of lycopene encapsulated in emulsions. Lipophilic (tert-butylhydroquinone (TBHQ)) and amphiphilic (lauryl gallate) antioxidants similarly improved the storage stability of lycopene in emulsions from acid- and radical-mediated degradation, independent of the characteristics of interfacial films of emulsions. However, TBHQ inhibited the degradation of lycopene in emulsions more effectively than lauryl gallate under conditions intended to accelerate the acid-mediated degradation of lycopene. Therefore, our findings can provide helpful information about what type of emulsifiers and antioxidants can be chosen for preparing food emulsions capable of maximizing the stability of lycopene encapsulated therein.
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Affiliation(s)
- Jinhyuk Kim
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea;
| | - Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Korea;
- Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul 01811, Korea
- Correspondence: ; Tel./Fax: +82-2-970-6739
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Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds. Foods 2020; 9:foods9030325. [PMID: 32168809 PMCID: PMC7143550 DOI: 10.3390/foods9030325] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/07/2020] [Accepted: 03/08/2020] [Indexed: 12/15/2022] Open
Abstract
Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated with a decreased risk of suffering chronic diseases. Nonetheless, due to their low solubility in aqueous matrices, high instability in food products during processing and preparation as well as poor bioavailability, the use of such compounds is sometimes limited. Recent advancements in encapsulation and protection of bioactive compounds has opened new possibilities for the development of novel food products. In this direction, the present review is attempting to describe encapsulation achievements, with special attention to nanostructured lipid-based delivery systems, i.e., nanoemulsions, multi-layer emulsions and liposomes. Functionality of bioactive compounds is directly associated with their bioavailability, which in turn is governed by several complex processes, including the passage through the gastrointestinal tract and transport to epithelial cells. Therefore, an overview of recent research on the properties of these nanostructured lipid-based delivery systems with a strong impact on the functionality of bioactive compounds will be also provided. Nanostructured lipid-based delivery systems might be used as a potential option to enhance the solubility, stability, absorption and, ultimately, functionality of bioactive compounds. Several studies have been performed in this line, modifying the composition of the nanostructures, such as the lipid-type or surfactants. Overall, influencing factors and strategies to improve the efficacy of encapsulated bioactive compounds within nanostructures have been successfully identified. This knowledge can be used to design effective targeted nanostructured lipid-based delivery systems for bioactive compounds. However, there is still a lack of information on food interactions, toxicity and long-term consumption of such nanostructures.
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Honda M, Kageyama H, Hibino T, Ichihashi K, Takada W, Goto M. Isomerization of Commercially Important Carotenoids (Lycopene, β-Carotene, and Astaxanthin) by Natural Catalysts: Isothiocyanates and Polysulfides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3228-3237. [PMID: 32074447 DOI: 10.1021/acs.jafc.0c00316] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Effects of natural catalysts, isothiocyanates and polysulfides, on Z-isomerization and decomposition of (all-E)-carotenoids (lycopene, β-carotene, and astaxanthin) after heat treatment were investigated. When isothiocyanates were added to (all-E)-carotenoid solutions and heated, Z-isomerization and decomposition of carotenoids were enhanced and the degree differed depending on the isothiocyanate type. Interestingly, when polysulfides were applied in the same manner, in addition to promoting the Z-isomerization reaction, they markedly improved the thermal stability of carotenoids. Successively, we investigated the reaction characteristics of allyl isothiocyanate (AITC) and diallyl disulfide (DADS) using (all-E)-lycopene; that is, effects of the amount added, solvent used, and reaction temperature and time, as well as the combination use on Z-isomerization and decomposition of lycopene, were investigated. With increases in the amount added and reaction temperature and time, Z-isomerization of lycopene was promoted for both catalysts. The high-temperature treatment tests clearly showed that AITC induced thermal decomposition of lycopene, whereas DADS improved the lycopene stability. Moreover, the simultaneous use of AITC and DADS resulted in a synergetic effect on the Z-isomerization efficiency.
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Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Hakuto Kageyama
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Takashi Hibino
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Kohei Ichihashi
- Innovation Division, Kagome Company, Ltd., Nishitomiyama, Nasushiobara 329-2762, Japan
| | - Wataru Takada
- Innovation Division, Kagome Company, Ltd., Nishitomiyama, Nasushiobara 329-2762, Japan
| | - Motonobu Goto
- Department of Materials Process Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya 464-8603, Japan
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Choi SJ, McClements DJ. Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability. Food Sci Biotechnol 2020; 29:149-168. [PMID: 32064124 PMCID: PMC6992823 DOI: 10.1007/s10068-019-00731-4] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 12/11/2019] [Accepted: 12/26/2019] [Indexed: 12/11/2022] Open
Abstract
The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these functional ingredients. In this review article, we focus on the design of nanoemulsion-based delivery systems to encapsulate, protect, and deliver non-polar bioactive agents, such as vitamin A, D and E, β-carotene, lycopene, lutein, curcumin, resveratrol, and coenzyme Q10. Initially, the challenges associated with incorporating these different bioactives into foods are highlighted. The relative merits and drawbacks of different nanoemulsion fabrication methods are then discussed. Finally, examples of the application of nanoemulsions for improving the stability and bioavailability of various kinds of hydrophobic vitamins and nutraceuticals are provided.
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Affiliation(s)
- Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
- Departement of Interdisciplinary Bio IT Materials, Seoul National University of Science and
Technology, Seoul, 01811 Republic of Korea
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003 USA
- Department of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, 310018 Zhejiang China
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Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions. J FOOD QUALITY 2020. [DOI: 10.1155/2020/5894646] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage. First, lutein emulsions containing different concentrations of rosemary extract in the oil phase were prepared. Second, lutein emulsions containing rosemary extract in the oil phase or water phase were studied along with the kinetic reaction of lutein degradation. Moreover, the impact of rosemary extract on the oxidation of WPI and their products was also determined. It was noticed that rosemary extract at 0.05 wt.% exhibited the best protection of lutein. According to the kinetics analysis of lutein degradation, the direct addition of rosemary extract in the oil phase was more suitable for retarding the degradation of lutein in emulsion than the addition in the aqueous phase due to it being partitioned at the interface. Meanwhile, it was revealed that the addition of rosemary extract in the water phase exhibited better inhibition of the WPI oxidation than addition in the oil phase. The understanding of the association and driving forces of rosemary extract in emulsion systems may be useful for the application of rosemary extract in multicomponent food systems.
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40
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Liu C, Wang Z, Jin H, Wang X, Gao Y, Zhao Q, Liu C, Xu J. Effect of enzymolysis and glycosylation on the curcumin nanoemulsions stabilized by β-conglycinin: Formation, stability and in vitro digestion. Int J Biol Macromol 2020; 142:658-667. [DOI: 10.1016/j.ijbiomac.2019.10.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 09/26/2019] [Accepted: 10/01/2019] [Indexed: 01/15/2023]
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41
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Chang WC, Hu YT, Huang Q, Hsieh SC, Ting Y. Development of a topical applied functional food formulation: Adlay bran oil nanoemulgel. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108619] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103615] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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43
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Ba C, Fu Y, Niu F, Wang M, Jin B, Li Z, Chen G, Zhang H, Li X. Effects of environmental stresses on physiochemical stability of β-carotene in zein-carboxymethyl chitosan-tea polyphenols ternary delivery system. Food Chem 2019; 311:125878. [PMID: 31771910 DOI: 10.1016/j.foodchem.2019.125878] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 11/03/2019] [Accepted: 11/07/2019] [Indexed: 11/26/2022]
Abstract
β-Carotene is a natural nutrient that serves as a natural food colorant. However, the weak physical stability restricts its development in food industrial production. Here, the influences of a variety of external environmental conditions on the stability of β-carotene enriched zein-carboxymethyl chitosan (CMCS)-tea polyphenols (TP) ternary composite nanoparticles were investigated. Compared with zein unitary and zein-CMCS binary complexes, it was interesting to note that ternary complexes had the best stability against color fading and there was little impact on its nanoparticle size during storage with change in temperature. Besides excellent antioxidant properties, ternary complexes were extremely effective in inhibiting β-carotene color degradation when exposed to ultraviolet light. Based on our results, the novel zein-CMCS-TP nanoparticles are expected to be an effective delivery system to encapsulate hydrophobic bioactive compounds, which is a promising approach to improve their storage stability against external environmental stresses.
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Affiliation(s)
- Chujie Ba
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Hangzhou College of Commerce, Zhejiang Gongshang University, Hangzhou 311508, China.
| | - Fuge Niu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Mei Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Bing Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zeya Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Guowen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hao Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xiaomeng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
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44
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High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.038] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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45
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MOREIRA JB, GOULARTE PG, MORAIS MGD, COSTA JAV. Preparation of beta-carotene nanoemulsion and evaluation of stability at a long storage period. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.31317] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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46
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Yang C, Liu H, Sun Q, Xiong W, Yu J, Zhang L. Enriched Z-isomers of lycopene-loaded nanostructured lipid carriers: Physicochemical characterization and in vitro bioaccessibility assessment using a diffusion model. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.106] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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47
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Effect of casein on pure lecithin liposome: Mixed biomacromolecular system for providing superior stabilization to hydrophobic molecules. Colloids Surf B Biointerfaces 2019; 180:298-305. [DOI: 10.1016/j.colsurfb.2019.04.038] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 03/19/2019] [Accepted: 04/16/2019] [Indexed: 01/26/2023]
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48
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DHA and EPA nanoemulsions prepared by the low-energy emulsification method: Process factors influencing droplet size and physicochemical stability. Food Res Int 2019; 121:359-366. [DOI: 10.1016/j.foodres.2019.03.059] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 03/12/2019] [Accepted: 03/26/2019] [Indexed: 12/22/2022]
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49
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Rostamabadi H, Falsafi SR, Jafari SM. Nanoencapsulation of carotenoids within lipid-based nanocarriers. J Control Release 2019; 298:38-67. [DOI: 10.1016/j.jconrel.2019.02.005] [Citation(s) in RCA: 101] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Revised: 02/01/2019] [Accepted: 02/04/2019] [Indexed: 12/20/2022]
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50
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Paul D, Manna K, Sengupta A, Mukherjee S, Dey S, Bag PK, Dhar P. A novel nanoformulation of α-eleostearic acid restores molecular pathogenesis of hypersensitivity. Nanomedicine (Lond) 2019; 14:529-552. [PMID: 30753111 DOI: 10.2217/nnm-2018-0450] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
AIM The present work provides first-time empirical and molecular interaction evidence to establish the higher biofunctionality of a therapeutic lipid, α-eleostearic acid (ESA), encapsulated in a novel and thoroughly characterized biocompatible nanoemulsion (NE) system (particle size <200 nm). MATERIALS & METHODS A novel methodology was employed to fabricate novel formulations of ESA. Molecular biological tools and assays were used to arrive at definite conclusions. RESULTS The proinflammatory profile was found to be significantly mitigated in the hypersensitized rats administered with the ESA-NE formulation more emphatically as compared with ESA-conventional emulsion in both in vivo and ex vivo models. CONCLUSION The novel ESA-NE formulation shows a lot of palpable promise for clinical applications.
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Affiliation(s)
- Debjyoti Paul
- Laboratory of Food Science & Technology, Food & Nutrition Division, University of Calcutta, 20 B Judges Court Road, Kolkata 700 027, West Bengal, India.,Centre for Research in Nanoscience & Nanotechnology, University of Calcutta, JD 2, Sector III, Salt Lake City, Kolkata 700 098, West Bengal, India.,Department of Biotechnology, Techno India University, EM-4, EM Block, Salt Lake City, Sector V, Kolkata 700091, West Bengal, India
| | - Krishnendu Manna
- Department of Physiology, University of Calcutta, 92, Acharya Prafulla Chandra Road, Kolkata 700 009, West Bengal, India
| | - Aaveri Sengupta
- Department of Physiology, University of Calcutta, 92, Acharya Prafulla Chandra Road, Kolkata 700 009, West Bengal, India
| | - Sayani Mukherjee
- Laboratory of Food Science & Technology, Food & Nutrition Division, University of Calcutta, 20 B Judges Court Road, Kolkata 700 027, West Bengal, India
| | - Sanjit Dey
- Department of Physiology, University of Calcutta, 92, Acharya Prafulla Chandra Road, Kolkata 700 009, West Bengal, India
| | - Prasanta K Bag
- Department of Biochemistry, University of Calcutta, 35, Ballygunge Circular Road, Kolkata 700019, West Bengal, India
| | - Pubali Dhar
- Laboratory of Food Science & Technology, Food & Nutrition Division, University of Calcutta, 20 B Judges Court Road, Kolkata 700 027, West Bengal, India.,Centre for Research in Nanoscience & Nanotechnology, University of Calcutta, JD 2, Sector III, Salt Lake City, Kolkata 700 098, West Bengal, India
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