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Ye L, Wang Y, Lu X. Pickering emulsion stabilized by quercetin-β-cyclodextrin-diglyceride particles: Effect of diglyceride content on interfacial behavior and emulsifying property of complex particles. Food Chem 2024; 455:139901. [PMID: 38833858 DOI: 10.1016/j.foodchem.2024.139901] [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: 02/18/2024] [Revised: 05/14/2024] [Accepted: 05/28/2024] [Indexed: 06/06/2024]
Abstract
This research develops diacylglycerol (DAG) based Pickering emulsions with enhanced oxidative stability stabilized by self-assembled quercetin/DAG/β-cyclodextrin (β-CD) complexes (QDCCs) using a one-step agitation method. Influence of DAG content (5%, 15%, 40%, and 80%, w/w) on the self-assembly behavior, interfacial properties, and emulsifying ability of complex particles was investigated. SEM, XRD and ATR-FTIR studies confirmed the formation of ternary composite particles. QDCCs in 80% DAG oil had the highest quercetin encapsulation efficiency (6.09 ± 0.01%), highest DPPH radical scavenging rate and ferric reducing antioxidant property (FRAP). β-CD and quercetin adsorption rates in emulsion with 80% DAG oil were 88.4 ± 2.53% and 98.34 ± 0.15%, respectively. Pickering emulsions with 80% DAG had the smallest droplet size (8.90 ± 1.87 μm) and excellent oxidation stability. This research develops a novel approach to regulate the physicochemical stability of DAG-based emulsions by anchoring natural antioxidants at the oil-water interface through a one-pot self-assembly method.
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Affiliation(s)
- Liuyu Ye
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
| | - Xuanxuan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
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2
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Yang B, Chen C, Huang W, Zhao T, Ji S, Liu Y, Lu B. Encapsulation of antioxidants with colloidal lipid particles for enhancing the photooxidation stability of phytosterol in Pickering emulsions. Food Chem 2024; 452:139474. [PMID: 38744126 DOI: 10.1016/j.foodchem.2024.139474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/12/2024] [Accepted: 04/22/2024] [Indexed: 05/16/2024]
Abstract
In order to prevent the photooxidation of phytosterols, a new type of Pickering emulsion was developed by regulating the oriented distribution of antioxidants in colloidal lipid particles (CLPs) at the oil-water interface. High-melting-point and low-melting-point lipids were tested to modulate their protective effect against phytosterols photooxidation. Results showed that CLPs could stabilize Pickering emulsion and encapsulate antioxidants, providing a dual functional delivery system for phytosterols protection. The Pickering emulsion formed had a particle size of around 350-820 nm, and the crystallization and melting temperatures of tripalmitin particles were approximately 32 °C and 63.8 °C, respectively. The addition of tributyrin or tricaprylin reduced the crystallization and melting temperatures of Pal CLPs and improved the photooxidation emulsion stability. The prepared Pickering emulsion remained stable for a maximum of 12 days under accelerated light-induced oxidation. Among all formulations, the emulsion primarily composed of tripalmitin CLPs, with added tributyrin and resveratrol, exhibited the highest photooxidation stability.
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Affiliation(s)
- Bowen Yang
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Cheng Chen
- Center for Ultrasound Molecular Imaging and Therapeutics, University of Pittsburgh, Pittsburgh, PA, USA.
| | - Weisu Huang
- Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou 310058, China
| | - Tian Zhao
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yan Liu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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3
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Zhu Y, Cheng T, Liu C, Xu M, Huang Z, Wang D, Guo Z, Wang Z. Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization. Int J Biol Macromol 2024; 270:131889. [PMID: 38782624 DOI: 10.1016/j.ijbiomac.2024.131889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 04/14/2024] [Accepted: 04/24/2024] [Indexed: 05/25/2024]
Abstract
This work aimed at building functional emulsions based on the linear dextrins (LDs) emulsion system. The gradient polyethylene glycol (PEG) precipitaion method was used to fractionate LDs into fractions with different degrees of polymerization (DP). A package, and co-precipitation procedure of LDs, and eicosapentaenoic acid (EPA) was used to fabricate LDs-EPA composites. The gas chromatograph, Fourier transform infrared spectroscopy, X-ray diffraction and differential scanning calorimetry analyses affirmed the formation of the LDs-EPA composites. The sizes of these composites were 38.55 nm, 59.14 nm to 80.62 nm, respectively, and they had good amphiphilicity. Compared with LDs, these LDs-EPA composites stabilized Pickering emulsion had higher stability and antioxidant capacity. Their emulsifying ability was positively correlated with the DP values of LDs. Furthermore, the oxidation stability results showed that LDsF10-EPA emulsion had the lowest lipid hydroperoxide (LHs) content, malondioxide (MDA) content and hexal concentration, which were 138.75 mmol kg-1 oil, 15.50 mmol kg-1 oil and 3.83 μmol kg-1 oil, respectively. The study provided a new idea and application values for the application of LDs in emulsion.
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Affiliation(s)
- Yuechun Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhaoxian Huang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
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4
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Li J, Li K, Zhang Q, Peng L, Zhu X. Multiresponsive Behavior of the Pickering Emulsifier and Its Application for Collecting Small Oil Droplets in Water. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:10024-10034. [PMID: 38698547 DOI: 10.1021/acs.langmuir.4c00170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2024]
Abstract
Responsive Pickering emulsions, with unique nanoparticle interfaces and sensitivity to external stimuli, significantly enhanced the stability and applicability of Pickering emulsions. Multifunctional composite material poly((2-(dimethylaminoethyl methacrylate)-b-(acrylate cyclodextrin))/Fe3O4 nanoparticles, namely P(DMAEMA-b-A-CD)/Fe3O4, with both multiresponsive characteristics and emulsifying capabilities had been designed to remove small oil droplets from water. Using the reversible addition-fragmentation chain transfer (RAFT) method, diblock polymers P(DMAEMA-b-A-CD) were grown in a controlled manner on the surface of Fe3O4. The Fe3O4 core showed responsiveness to a magnetic field, and the block copolymers prepared via the RAFT method demonstrated reactivity to both pH and CO2. The P(DMAEMA-b-A-CD)/Fe3O4 nanoparticles exhibited the capability to form Pickering/Oxford emulsions with exceptional stabilization properties. It could be observed that the introduction of CO2, acid, and a magnetic field led to the breakage of the emulsion, while the emulsion could be restabilized by removing the CO2 and the magnetic field or by adding alkali. Measurements of interfacial tension, ζ-potential, and contact angle demonstrated that the emulsification/breakdown mechanisms associated with pH and CO2/N2 were related to the surface wettability of the nanoparticles. In addition, the emulsifier had an excellent cycling capacity with at least 10 cycles by CO2/N2. Additionally, P(DMAEMA-b-A-CD)/Fe3O4 nanoparticles exhibited excellent stability in oil phases with large polarity differences and various real oil phases with different viscosities. Importantly, the P(DMAEMA-b-A-CD)/Fe3O4 nanoparticles could serve as functional materials for efficiently separating small oil droplets from water through the application of a magnetic field. Therefore, P(DMAEMA-b-A-CD)/Fe3O4 nanoparticles held promising potential as materials with economic and commercial value for oil-water separation applications.
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Affiliation(s)
- Jing Li
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, P. R. China
| | - Keran Li
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, P. R. China
- State Key Laboratory of Polymer Materials Engineering, Sichuan University, Chengdu 610500, P. R. China
| | - Qin Zhang
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, P. R. China
| | - Lifei Peng
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, P. R. China
| | - Xiaoping Zhu
- College of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, P. R. China
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5
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Li S, Hao Y, Gao Q. Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified β-Cyclodextrin Complexes for β-Carotene Digestion and 3D Printing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18587-18600. [PMID: 37963094 DOI: 10.1021/acs.jafc.3c05632] [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: 11/16/2023]
Abstract
β-cyclodextrin (β-CD)-based emulsion gels encapsulated with nutrition for three-dimensional (3D) printing are promising, while obstacles such as low bioaccessibility of bioactive compounds and the molding process in food manufacturing hinder their application. This study intended to develop stable composite emulsion gels using the complexes of chitosan (CS) and octenyl succinic anhydride (OSA)-modified β-CD (OCD) to conquer these challenges. The esterification of OSA generated more negatively charged OCD and ester groups, which aided in the combination of OCD and CS through enhanced electrostatic and hydrogen bonding interactions. The addition of CS improved the emulsification properties of the complexes and acted as a bridge link in the aqueous phase, thereby increasing the gel strength of the composite emulsion gels. Moreover, the encapsulation of β-carotene destabilized the strength of the emulsion gels by lowering the interfacial tension. The emulsion gel stabilized by OCD3/CS-0.75% at an initial pH not only successfully encapsulated β-carotene and presented the highest bioaccessibility of 41.88 ± 0.87% in the in vitro digestion but also showed excellent 3D printability. These results provided a promising strategy to enhance the viscoelasticity of β-CD-based emulsion gels and accelerate their application in bioactive compound delivery systems and 3D food printing.
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Affiliation(s)
- Sai Li
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
| | - Yacheng Hao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P. R. China
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6
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Niu H, Wang W, Dou Z, Chen X, Chen X, Chen H, Fu X. Multiscale combined techniques for evaluating emulsion stability: A critical review. Adv Colloid Interface Sci 2023; 311:102813. [PMID: 36403408 DOI: 10.1016/j.cis.2022.102813] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/09/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Emulsions are multiscale and thermodynamically unstable systems which will undergo various unstable processes over time. The behavior of emulsifier molecules at the oil-water interface and the properties of the interfacial film are very important to the stability of the emulsion. In this paper, we mainly discussed the instability phenomena and mechanisms of emulsions, the effects of interfacial films on the long-term stability of emulsions and summarized a set of systematic multiscale combined methods for studying emulsion stability, including droplet size and distribution, zeta-potential, the continuous phase viscosity, adsorption mass and thickness of the interfacial film, interfacial dilatational rheology, interfacial shear rheology, particle tracking microrheology, visualization technologies of the interfacial film, molecular dynamics simulation and the quantitative evaluation methods of emulsion stability. This review provides the latest research progress and a set of systematic multiscale combined techniques and methods for researchers who are committed to the study of oil-water interface and emulsion stability. In addition, this review has important guiding significances for designing and customizing interfacial films with different properties, so as to obtain emulsion-based delivery systems with varying stability, oil digestibility and bioactive substance utilization.
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Affiliation(s)
- Hui Niu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang 529500, Guangdong, PR China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong, PR China
| | - Xianwei Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, PR China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China.
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7
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8
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Niu C, An Y, Yang Y, Wang R, Li T. Dodecenyl
succinic‐β‐cyclodextrin
with high degree of substitution: Synthesis, characterization and evaluation. J Appl Polym Sci 2022. [DOI: 10.1002/app.53452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chunmei Niu
- Hebei Key Laboratory of Flexible Functional Materials, School of Materials Science and Engineering Hebei University of Science and Technology Shijiazhuang China
| | - Yingjie An
- Hebei Key Laboratory of Flexible Functional Materials, School of Materials Science and Engineering Hebei University of Science and Technology Shijiazhuang China
| | - Yuxuan Yang
- Hebei Key Laboratory of Flexible Functional Materials, School of Materials Science and Engineering Hebei University of Science and Technology Shijiazhuang China
| | - Ruolin Wang
- Hebei Key Laboratory of Flexible Functional Materials, School of Materials Science and Engineering Hebei University of Science and Technology Shijiazhuang China
| | - Tiantian Li
- Hebei Key Laboratory of Flexible Functional Materials, School of Materials Science and Engineering Hebei University of Science and Technology Shijiazhuang China
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9
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Elian C, Andaloussi SA, Moilleron R, Decousser JW, Boyer C, Versace DL. Biobased polymer resources and essential oils: a green combination for antibacterial applications. J Mater Chem B 2022; 10:9081-9124. [PMID: 36326108 DOI: 10.1039/d2tb01544g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
To fight nosocomial infections, the excessive use of antibiotics has led to the emergence of multidrug-resistant microorganisms, which are now considered a relevant public health threat by the World Health Organization. To date, most antibacterial systems are based on the use of petro-sourced polymers, but the global supplies of these resources are depleting. Besides, silver NPs are widely accepted as the most active biocide against a wide range of bacterial strains but their toxicity is an issue. The growing interest in natural products has gained increasing interest in the last decade. Therefore, the design of functional antibacterial materials derived from biomass remains a significant challenge for the scientific community. Consequently, attention has shifted to naturally occurring substances such as essential oils (EOs), which are classified as Generally Recognized as Safe (GRAS). EOs can offer an alternative to the common antimicrobial agents as an inner solution or biocide agent to inhibit the resistance mechanism. Herein, this review not only aims at providing developments in the antibacterial modes of action of EOs against various bacterial strains and the recent advances in genomic and proteomic techniques for the elucidation of these mechanisms but also presents examples of biobased polymer resource-based EO materials and their antibacterial activities. Especially, we describe the antibacterial properties of biobased polymers, e.g. cellulose, starch, chitosan, PLA PHAs and proteins, associated with EOs (cinnamon (CEO), clove (CLEO), bergamot (BEO), ginger (GEO), lemongrass (LEO), caraway (CAEO), rosemary (REO), Eucalyptus globulus (EGEO), tea tree (TTEO), orange peel (OPEO) and apricot (Prunus armeniaca) kernel (AKEO) essential oils). Finally, we discuss the influence of EOs on the mechanical strength of bio-based materials.
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Affiliation(s)
- Christine Elian
- Institut de Chimie et des Matériaux Paris-Est (ICMPE) - UMR7182-CNRS-UPEC, Department C3M, Team BioM&M's, 2-8 rue Henri Dunant, 94320 Thiais, France. .,Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Samir Abbad Andaloussi
- Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Régis Moilleron
- Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Jean-Winoc Decousser
- Department of Bacteriology and Infection Control, University Hospital Henri Mondor, Assistance Publique - Hôpitaux de Paris, Créteil, France.,EA 7380 Dynamyc Université Paris - Est Créteil (UPEC), Ecole nationale vétérinaire d'Alfort (EnvA), Faculté de Médecine de Créteil, Créteil, 1 rue Gustave Eiffel, 94000 Créteil, France
| | - Cyrille Boyer
- Australian Center for Nanomedicine (ACN), Cluster for Advanced Macromolecular Design, School of Chemical Engineering, UNSW Sydney, Australia
| | - Davy-Louis Versace
- Institut de Chimie et des Matériaux Paris-Est (ICMPE) - UMR7182-CNRS-UPEC, Department C3M, Team BioM&M's, 2-8 rue Henri Dunant, 94320 Thiais, France.
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10
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Zhu Y, Yuan C, Cui B, Guo L, Zhao M. Pickering emulsion stabilized by linear dextrins: Effect of the chain length. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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11
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Zhao L, Tong Q, Geng Z, Liu Y, Yin L, Xu W, Rehman A. Recent advances of octenyl succinic anhydride modified polysaccharides as wall materials for nano-encapsulation of hydrophobic bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6183-6192. [PMID: 35532302 DOI: 10.1002/jsfa.11984] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/30/2022] [Accepted: 05/09/2022] [Indexed: 06/14/2023]
Abstract
Polysaccharides can be esterified with octenyl succinic anhydride (OSA) to form derivatives with amphiphilic properties. The general preparation methods of OSA-polysaccharides are described, especially the aqueous method. The new hydrophobic groups introduced result in OSA-polysaccharides showing higher interfacial properties, better emulsifying stability, higher viscosity, and lower digestibility. There have been advances in the development of OSA-polysaccharides-based nano-encapsulation systems for hydrophobic bioactive compounds in recent years. Nano-encapsulation systems are formed through nanoemulsions, nanocapsules, nanoparticles, micelles, vesicles, molecular inclusion complexes, and so on. This review aims to describe the preparation methods, the structure characterizations, and the physicochemical properties of OSA-polysaccharides as encapsulating agents. In addition, the focus is on the different nano-encapsulation systems based on OSA-polysaccharides as wall materials. Future perspectives will concern OSA-polysaccharides-based nano-encapsulation systems with optimized functional properties for providing higher bioavailability and targeted delivery of various hydrophobic bioactive compounds. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Li Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ziwei Geng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lichen Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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12
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Fadiloglu EE, Emir Coban O. Effects of Whey Protein Coating Incorporated with Propolis-β-Cyclodextrin Emulsion on Quality of Refrigerated Sea Bass Fillets (Dicentrarchus labrax). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2095684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Eylem Ezgi Fadiloglu
- Department of Gastronomy and Culinary Arts, School of Applied Sciences, Yaşar University, Izmir, Turey
| | - Ozlem Emir Coban
- Department of Fish Processing Technology, Faculty of Fisheries, Firat University, Elazig, Turkey
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13
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Yuan C, Cheng C, Cui B. Pickering Emulsions Stabilized by Cyclodextrin Nanoparticles: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100077] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
| | - Caiyun Cheng
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
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14
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Hu Y, Qiu C, McClements DJ, Qin Y, Fan L, Xu X, Wang J, Jin Z. Simple Strategy Preparing Cyclodextrin Carboxylate as a Highly Effective Carrier for Bioactive Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11006-11014. [PMID: 34491745 DOI: 10.1021/acs.jafc.1c02722] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Many phytochemicals suffer from poor water dispersity and storage stability, which restrict their application within aqueous-based commercial products. β-Cyclodextrin (β-CD) is a water-dispersible molecule with a hydrophobic core that can encapsulate and protect non-polar substances. The functional attributes of β-CD can be further enhanced by chemical modification. In this study, a simple and effective dry-heating process was applied to fabricate succinic acid (SA)-modified β-CD (SACD) through esterification. SACD showed better encapsulation property than non-modified β-CD to guest molecules such as methyl orange (up to 1.41-folds of β-CD) and curcumin (with an encapsulation efficiency of up to 10 mg/g). Meanwhile, higher water solubility (up to 469.30 g per 100 g of H2O) was achieved for SACD, indicating that a high dose of SACD could be applied in an aqueous food matrix. Such a simple strategy exhibiting low cytotoxicity shows great potential incorporating bioactive compounds into functional foods.
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Affiliation(s)
- Yao Hu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China
| | - Yang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
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15
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Bioactive Icariin/β-CD-IC/Bacterial Cellulose with Enhanced Biomedical Potential. NANOMATERIALS 2021; 11:nano11020387. [PMID: 33546254 PMCID: PMC7913306 DOI: 10.3390/nano11020387] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/27/2021] [Accepted: 01/27/2021] [Indexed: 01/14/2023]
Abstract
A "super" bioactive antibacterial hydrogel, Icariin-β-CD-inclusion complex/Bacterial cellulose and an equally capable counterpart Icariin-Bacterial cellulose (ICBC) were successfully produced with excellent antioxidant properties. The highly porous hydrogels demonstrated very high fluid/liquid absorption capability and were functionally active as Fourier Transform Infrared Spectrometer (FTIR) test confirmed the existence of abundant hydroxyls (-OH stretching), carboxylic acids (-CH2/C-O stretching), Alkyne/nitrile (C≡C/C≡N stretching with triple bonds) and phenol (C-H/N-O symmetric stretching) functional groups. Scanning electron microscope (SEM) and X-ray diffraction (XRD) tests confirmed a successful β-CD-inclusion complexation with Icariin with a great potential for sustained and controlled drug release. In vitro drug release test results indicated a systemic and controlled release of the drug (Icariin) from the internal cavities of the β-CD inclusion complex incorporated inside the BC matrix with high Icariin (drug) release rates. Impressive inactivation rates against Gram-negative bacteria Escherichia coli ATCC 8099 and gram-positive bacteria Staphylococcus aureus ATCC 6538; >99.19% and >98.89% respectively were recorded, as the materials proved to be non-toxic on L929 cells in the in vitro cytotoxicity test results. The materials with promising versatile multipurpose administration of Icariin for wound dressing (as wound dressers), can also be executed as implants for tissue regeneration, as well as face-mask for cosmetic purposes.
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16
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Vellido-Perez J, Ochando-Pulido J, Brito-de la Fuente E, Martinez-Ferez A. Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review. FOOD STRUCTURE-NETHERLANDS 2021. [DOI: 10.1016/j.foostr.2021.100175] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Zhao L, Tong Q, Wang H, Liu Y, Xu J, Rehman A. Emulsifying properties and structure characteristics of octenyl succinic anhydride-modified pullulans with different degree of substitution. Carbohydr Polym 2020; 250:116844. [DOI: 10.1016/j.carbpol.2020.116844] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 11/27/2022]
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18
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Omar-Aziz M, Yarmand MS, Khodaiyan F, Mousavi M, Gharaghani M, Kennedy JF, Hosseini SS. Chemical modification of pullulan exopolysaccharide by octenyl succinic anhydride: Optimization, physicochemical, structural and functional properties. Int J Biol Macromol 2020; 164:3485-3495. [DOI: 10.1016/j.ijbiomac.2020.08.158] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/18/2020] [Accepted: 08/20/2020] [Indexed: 01/06/2023]
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19
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Gharaghani M, Mousavi M, Khodaiyan F, Yarmand MS, Omar-Aziz M, Hosseini SS. Octenyl succinylation of kefiran: Preparation, characterization and functional properties. Int J Biol Macromol 2020; 166:1197-1209. [PMID: 33157131 DOI: 10.1016/j.ijbiomac.2020.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 10/09/2020] [Accepted: 11/01/2020] [Indexed: 11/16/2022]
Abstract
In this study, kefiran was esterified with octenyl succinic anhydride (OSA). The esterification reaction variables including pH (8.5), kefiran concentration (5% (w/w)), OSA concentration (12% (w/w)), temperature (~38 °C) and reaction time (~80 min) were found as optimum points to achieve the maximum degree of substitution (DS) (0.041 ± 0.002). Kefiran-OSA samples with DS of 0.021 (FDA suggested DS) and 0.041 (maximum DS) were prepared and compared with unmodified kefiran in all experiments. FTIR and 1H NMR spectroscopies proved the grafting of OSA on kefiran structure. XRD analysis revealed that with increase in DS, the physical state of kefiran to be more amorphous. In addition, the esterification modification led to a decrease in the degradation temperature and an increase in the apparent viscosity based on the obtained data from thermal analysis and viscosity measurement. The results of the foaming and emulsifying properties confirmed the improvement in surface properties of the modified kefiran. The frequency sweep test illustrated that with an increase in DS, the viscoelastic behavior of the kefiran cryogels to be more viscous. It can finally be stated that the modification with OSA was a high potential strategy to extend the industrial applications of the kefiran.
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Affiliation(s)
- Mohammad Gharaghani
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
| | - Mohammad Saeid Yarmand
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Maedeh Omar-Aziz
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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20
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Wei Y, Xie Y, Cai Z, Guo Y, Wu M, Wang P, Li R, Zhang H. Interfacial and emulsion characterisation of chemically modified polysaccharides through a multiscale approach. J Colloid Interface Sci 2020; 580:480-492. [DOI: 10.1016/j.jcis.2020.07.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 01/17/2023]
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21
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Hierarchical porous nanofibers containing thymol/beta-cyclodextrin: Physico-chemical characterization and potential biomedical applications. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 115:111155. [PMID: 32600736 DOI: 10.1016/j.msec.2020.111155] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 05/29/2020] [Accepted: 06/02/2020] [Indexed: 01/14/2023]
Abstract
As an effective natural antibacterial component, the low water solubility of thymol (THY) has stemmed its potential in biomedical application. Here, β-cyclodextrin (β-CD) and THY were self-assembled to form water-soluble inclusion complex (IC). The successful formation of IC was confirmed via 1H NMR. As an antibacterial agent, the resultant IC was then incorporated into cellulose acetate (CA) fibrous matrix with hierarchical structure (nanopores on porous fibrous webs) via electrospinning (CA/THY/β-CD), and the pure THY was also encapsulated into CA for comparison (CA/THY). In vitro dissolution tests demonstrated that CA/THY/β-CD fibrous membrane exhibited sustained drug release, which abided by non-Fickian diffusion. Besides, the CA/THY/β-CD fibrous membrane exhibited more effective and long-lasting antibacterial activity against S. aureus. Furthermore, the combination of hierarchical porous structure with sustained drug release endowed the CA/THY/β-CD fibrous membrane with good cytocompatibility. Taken together, the CA/THY/β-CD fibrous membrane could be an attractive candidate for wound dressing material.
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22
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Liu JY, Zhang X, Tian BR. Selective modifications at the different positions of cyclodextrins: a review of strategies. Turk J Chem 2020; 44:261-278. [PMID: 33488156 PMCID: PMC7671212 DOI: 10.3906/kim-1910-43] [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: 10/15/2019] [Accepted: 01/21/2020] [Indexed: 12/19/2022] Open
Abstract
Cyclodextrins (CDs) are natural, nontoxic, and biodegradable macrocyclic oligosaccharides. As supramolecular hosts, CDs have numerous applications in many aspects. However, nonsubstituted CDs have the disadvantages of solubility, unspecific recognition sites, and weak interactions with guest molecules. Therefore, new CD-based derivatives are successfully designed, synthesized, and widely used in various fields. This contribution outlines the research progress in CD derivatives. In particular, this review emphasizes the synthesis and application of CDs modified through functionalization in definite positions, random substitution, and reconstruction of the skeleton. At the end of this review, a summary and future directions are presented.
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Affiliation(s)
- Jia Yue Liu
- School of Pharmacy, Ningxia Medical University, Yinchuan P.R. China
| | - Xiao Zhang
- Pingliang Center for Disease Control and Prevention, Pingliang P.R. China
| | - Bing Ren Tian
- School of Pharmacy, Ningxia Medical University, Yinchuan P.R. China.,College of Chemistry and Chemical Engineering, Xinjiang University, Urumchi P.R. China
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23
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Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging. ADVANCES IN POLYMER TECHNOLOGY 2020. [DOI: 10.1155/2020/9040535] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. Essential oils (EOs) as naturally occurring functional ingredients have shown great prospects in active food packaging. EOs can inhibit the growth of superficial food pathogens, modify nutritious values without affecting the sensory qualities of food, and prolong the shelf life when used in food packaging as an active ingredient. Since 2016, various reports have demonstrated that combinations of electrospun fibers and encapsulated EOs could offer promising results when used as food packaging. Such electrospun platforms have encapsulated either pure EOs or their complexation with other antibacterial agents to prolong the shelf life of food products through sustained release of active ingredients. This paper presents a comprehensive review of the essential oil-loaded electrospun fibers that have been applied as active food packaging material.
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24
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Construction of an environmentally friendly octenylsuccinic anhydride modified pH-sensitive chitosan nanoparticle drug delivery system to alleviate inflammation and oxidative stress. Carbohydr Polym 2020; 236:115972. [PMID: 32172827 DOI: 10.1016/j.carbpol.2020.115972] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 01/25/2020] [Accepted: 02/10/2020] [Indexed: 12/28/2022]
Abstract
An environmentally friendly octenylsuccinic anhydride modified pH-sensitive chitosan-octenylsuccinic anhydride (OSA-CS) was synthesized. The critical micelle concentration (CMC) of the modified chitosan was 27 μg/mL, the graft polymers can form solubilized curcumin (CUR) and quercetin (QUE) nanoparticles. The drug-loaded nanoparticles had high encapsulation efficiency and drug loading content, the self-assembly of graft polymers formed spherical uniform nanoparticles with an approximate diameter of 150-180 nm. The nanoparticles were stable under storage conditions and in serum. The results revealed that OSA-CS exhibited excellent biocompatibility, no cytotoxicity. Additionally, the results of pH sensitivity and drug release experiments showed that the nanoparticles were highly sensitive to weakly acidic conditions (pH 6.0) and showed a faster release rate, while they were reasonably stable at physiological conditions (pH 7.4). The drug-loaded nanoparticles exhibited higher cellular uptake in vitro, and exhibited stronger anti-inflammatory and antioxidant efficacy. Therefore, OSA-CS-based nanoparticles are a promising hydrophobic drug delivery system for pH-response targeting therapy.
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25
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Ke D, Chen W, Chen W, Yun YH, Zhong Q, Su X, Chen H. Preparation and Characterization of Octenyl Succinate β-Cyclodextrin and Vitamin E Inclusion Complex and Its Application in Emulsion. Molecules 2020; 25:molecules25030654. [PMID: 32033016 PMCID: PMC7037632 DOI: 10.3390/molecules25030654] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 02/05/2023] Open
Abstract
Vitamin E (VE) and β-cyclodextrin (β-CD) can form an inclusion complex; however, the inclusion rate is low because of the weak interaction between VE and β-CD. The results of a molecular docking study showed that the oxygen atom in the five-membered ring of octenyl succinic anhydride (OSA) formed a strong hydrogen bond interaction (1.89 Å) with the hydrogen atom in the hydroxyl group of C-6. Therefore, β-CD was modified using OSA to produce octenyl succinic-β-cyclodextrin (OCD). The inclusion complexes were then prepared using OCD with VE. The properties of the inclusion complex were investigated by Fourier-transform infrared spectroscopy (FT-IR), 13C CP/MAS NMR, scanning electron microscopy (SEM), and atomic force microscopy (AFM). The results demonstrated that VE had been embedded into the cavity of OCD. Furthermore, the emulsifying properties (particle size distribution, ζ-potential, and creaming index) of the OCD/VE inclusion-complex-stabilized emulsion were compared with that stabilized by β-CD, OCD, and an OCD/VE physical mixture. The results showed that the introduction of the OS group and VE could improve the physical stability of the emulsion. In addition, the OCD/VE inclusion complex showed the strongest ability to protect the oil in the emulsion from oxidation. OCD/VE inclusion complex was able to improve the physical and oxidative stability of the emulsion, which is of great significance to the food industry.
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Affiliation(s)
- Dongmei Ke
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
| | - Yong-Huan Yun
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Xiaotang Su
- Guangdong Association of Circular Economy and Resources Comprehensive Utilization, Guangzhou 510095, China
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
- Correspondence: ; Tel./Fax: +86-0898-66256495
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26
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Schlüter F, Bela MM, Glikman D, Braunschweig B, Ravoo BJ. A cyclodextrin surfactant for stable emulsions with an accessible cavity for host–guest complexation. Chem Commun (Camb) 2020; 56:15434-15437. [DOI: 10.1039/d0cc06657e] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Oil-in-water-emulsions stabilized by an anionic β-cyclodextrin surfactant show long term stability and accessibility of the cavity for host–guest-complexation.
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Affiliation(s)
- Friederike Schlüter
- Center for Soft Nanoscience (SoN)
- Westfälische Wilhelms-Universität Münster
- 48149 Münster
- Germany
- Organic Chemistry Institute
| | - Marlena M. Bela
- Center for Soft Nanoscience (SoN)
- Westfälische Wilhelms-Universität Münster
- 48149 Münster
- Germany
- Organic Chemistry Institute
| | - Dana Glikman
- Center for Soft Nanoscience (SoN)
- Westfälische Wilhelms-Universität Münster
- 48149 Münster
- Germany
- Institute of Physical Chemistry
| | - Björn Braunschweig
- Center for Soft Nanoscience (SoN)
- Westfälische Wilhelms-Universität Münster
- 48149 Münster
- Germany
- Institute of Physical Chemistry
| | - Bart Jan Ravoo
- Center for Soft Nanoscience (SoN)
- Westfälische Wilhelms-Universität Münster
- 48149 Münster
- Germany
- Organic Chemistry Institute
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27
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Wang PP, Luo ZG, Chun-Chen, Xiong-Fu, Tamer TM. Effects of octenyl succinic anhydride groups distribution on the storage and shear stability of Pickering emulsions formulated by modified rice starch. Carbohydr Polym 2020; 228:115389. [DOI: 10.1016/j.carbpol.2019.115389] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 09/24/2019] [Accepted: 09/26/2019] [Indexed: 01/18/2023]
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28
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Liu Q, Huang H, Chen H, Lin J, Wang Q. Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds. Molecules 2019; 24:E4242. [PMID: 31766473 PMCID: PMC6930561 DOI: 10.3390/molecules24234242] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 01/19/2023] Open
Abstract
Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.
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Affiliation(s)
- Qingqing Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - He Huang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Honghong Chen
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Junfan Lin
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Qin Wang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA
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29
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Niu H, Chen W, Chen W, Yun Y, Zhong Q, Fu X, Chen H, Liu G. Preparation and Characterization of a Modified-β-Cyclodextrin/β-Carotene Inclusion Complex and Its Application in Pickering Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12875-12884. [PMID: 31644278 DOI: 10.1021/acs.jafc.9b05467] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
β-Cyclodextrin (β-CD) was modified using octenyl succinic anhydride (OSA) to introduce amphiphilic groups (hydrophilic carboxyl and lipophilic octenyl chains) by esterification under alkaline conditions. The FT-IR results indicated that the OSA-modified β-CD (OCD) showed new absorption peaks of an ester bond and a carboxylate (RCOO-) at 1724 and 1570 cm-1, respectively, confirming the successful preparation of OCD. Then the embedding effects of β-CD and OCD on β-carotene and the emulsifying and antioxidant properties of their inclusion complexes were evaluated. The results of XRD showed that the β-CD (or OCD)/β-carotene inclusion complexes were converted from a cage-type structure to a channel-type structure. AFM and SEM showed that the crystal characteristics and surface morphologies of the inclusion complexes were different from those of the physical mixture. The emulsion stabilized by OCD exhibited smaller droplet sizes and larger zeta-potentials than that stabilized by β-CD. In addition, the inclusion complexes-prepared emulsion exhibited lower POV values and TBARS contents than did the physical mixture. OCD/β-carotene inclusion complexes can improve the physical and oxidative stability of the emulsion, which is of great significance to the food industry.
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Affiliation(s)
- Hui Niu
- College of Food Sciences , South China University of Technology , 381 Wushan Road , Guangzhou , Guangdong 510640 , PR China
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Weijun Chen
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Wenxue Chen
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Yonghuan Yun
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Qiuping Zhong
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Xiong Fu
- College of Food Sciences , South China University of Technology , 381 Wushan Road , Guangzhou , Guangdong 510640 , PR China
| | - Haiming Chen
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Gang Liu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , China
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30
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Xi Y, Zou Y, Luo Z, Qi L, Lu X. pH-Responsive Emulsions with β-Cyclodextrin/Vitamin E Assembled Shells for Controlled Delivery of Polyunsaturated Fatty Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11931-11941. [PMID: 31589419 DOI: 10.1021/acs.jafc.9b04168] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Lipid-based delivery systems (LBDSs) are widely applied in pharmaceuticals and health care because of the increased bioavailability of lipophilic components when they are coadministered with high-fat meals. However, how to accurately control their in vivo release and stability is still challenging. Here, after introducing the simple esterification and coprecipitation, we created the dual-functional composite ODS-β-CD-VE by the coassembly of β-cyclodextrin (β-CD), octadecenyl succinic anhydride (ODSA), and vitamin E (VE). The resulting dual-functional particle presented a uniform sheetlike shape and nanometer size. In addition, its chemical structure was clarified in detail via nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). Benefiting from the antioxygenation of VE, lipid oxidation in the ODS-β-CD-VE-stabilized Pickering emulsion was effectively inhibited. Meanwhile, pH-induced protonation/deprotonation of carboxyl groups guaranteed that the emulsions kept steady at pH ≤4 but were unsteady under neutral conditions. In this way, the lipids contained in the emulsion were protected from gastric juice and then digested and accurately released as n-3 polyunsaturated fatty acids (PUFA) in the simulated intestine environment. This strategy sheds some light on the rational and efficient construction of LBDSs for nutrient supplements and even pharmaceuticals in a living digestive tract.
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Affiliation(s)
- Yongkang Xi
- School of Food Science and Technology , South China University of Technology , Guangzhou 510640 , People's Republic of China
| | - Yuxiao Zou
- Sericultural & Agri-Food Research Institute GAAS , Guangdong Academy of Agricultural Sciences , Guangzhou 510610 , People's Republic of China
| | - Zhigang Luo
- School of Food Science and Technology , South China University of Technology , Guangzhou 510640 , People's Republic of China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510640 , People's Republic of China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , People's Republic of China
| | - Liang Qi
- School of Food Science and Technology , South China University of Technology , Guangzhou 510640 , People's Republic of China
| | - Xuanxuan Lu
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
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31
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Cocq A, Rousseau C, Bricout H, Oliva E, Bonnet V, Djedaïni-Pilard F, Monflier E, Tilloy S. Highly Water-Soluble Amphiphilic Cyclodextrins Bearing Branched and Cyclic Oleic Grafts. European J Org Chem 2019. [DOI: 10.1002/ejoc.201900789] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Aurélien Cocq
- Univ. Lille, UMR 8181, Unité de Catalyse et de Chimie du Solide (UCCS); Univ. Artois, CNRS, Centrale Lille, ENSCL; 62300 Lens France
| | - Cyril Rousseau
- Univ. Lille, UMR 8181, Unité de Catalyse et de Chimie du Solide (UCCS); Univ. Artois, CNRS, Centrale Lille, ENSCL; 62300 Lens France
| | - Hervé Bricout
- Univ. Lille, UMR 8181, Unité de Catalyse et de Chimie du Solide (UCCS); Univ. Artois, CNRS, Centrale Lille, ENSCL; 62300 Lens France
| | - Estefanía Oliva
- Laboratoire de Glycochimie des Antimicrobiens et des Agroressources, LG2A UMR 7378 CNRS; Université de Picardie Jules Verne; 33 rue Saint-Leu 80039 Amiens France
| | - Véronique Bonnet
- Laboratoire de Glycochimie des Antimicrobiens et des Agroressources, LG2A UMR 7378 CNRS; Université de Picardie Jules Verne; 33 rue Saint-Leu 80039 Amiens France
| | - Florence Djedaïni-Pilard
- Laboratoire de Glycochimie des Antimicrobiens et des Agroressources, LG2A UMR 7378 CNRS; Université de Picardie Jules Verne; 33 rue Saint-Leu 80039 Amiens France
| | - Eric Monflier
- Univ. Lille, UMR 8181, Unité de Catalyse et de Chimie du Solide (UCCS); Univ. Artois, CNRS, Centrale Lille, ENSCL; 62300 Lens France
| | - Sébastien Tilloy
- Univ. Lille, UMR 8181, Unité de Catalyse et de Chimie du Solide (UCCS); Univ. Artois, CNRS, Centrale Lille, ENSCL; 62300 Lens France
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Cocq A, Rousseau C, Bricout H, Oliva E, Bonnet V, Djedaïni-Pilard F, Monflier E, Tilloy S. Oleic Acid Based Cyclodextrins for the Development of New Hydrosoluble Amphiphilic Compounds. European J Org Chem 2019. [DOI: 10.1002/ejoc.201801609] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Aurélien Cocq
- Univ. Lille, UMR 8181, Unité de Catalyse et de Chimie du Solide (UCCS); Univ. Artois, CNRS, Centrale Lille, ENSCL; 62300 Lens France
| | - Cyril Rousseau
- Univ. Lille, UMR 8181, Unité de Catalyse et de Chimie du Solide (UCCS); Univ. Artois, CNRS, Centrale Lille, ENSCL; 62300 Lens France
| | - Hervé Bricout
- Univ. Lille, UMR 8181, Unité de Catalyse et de Chimie du Solide (UCCS); Univ. Artois, CNRS, Centrale Lille, ENSCL; 62300 Lens France
| | - Estefanía Oliva
- Laboratoire de Glycochimie des Antimicrobiens et des Agroressources, LG2A UMR 7378 CNRS; Université de Picardie Jules Verne; 33 rue Saint-Leu 80039 Amiens France
| | - Véronique Bonnet
- Laboratoire de Glycochimie des Antimicrobiens et des Agroressources, LG2A UMR 7378 CNRS; Université de Picardie Jules Verne; 33 rue Saint-Leu 80039 Amiens France
| | - Florence Djedaïni-Pilard
- Laboratoire de Glycochimie des Antimicrobiens et des Agroressources, LG2A UMR 7378 CNRS; Université de Picardie Jules Verne; 33 rue Saint-Leu 80039 Amiens France
| | - Eric Monflier
- Univ. Lille, UMR 8181, Unité de Catalyse et de Chimie du Solide (UCCS); Univ. Artois, CNRS, Centrale Lille, ENSCL; 62300 Lens France
| | - Sébastien Tilloy
- Univ. Lille, UMR 8181, Unité de Catalyse et de Chimie du Solide (UCCS); Univ. Artois, CNRS, Centrale Lille, ENSCL; 62300 Lens France
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Cao Y, Li J, Liu J, Tang Y, Liu H, Jiang Y, Zhang H. Synthesis and antimicrobial applications of the inclusion complexes of β-cyclodextrin copolymers with potassium sorbate. J Appl Polym Sci 2018. [DOI: 10.1002/app.46885] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yu Cao
- School of Materials Science and Engineering, National Experimental Demonstration Center for Materials Science and Engineering; Changzhou University; Changzhou 213164 China
| | - Jiayu Li
- School of Materials Science and Engineering, National Experimental Demonstration Center for Materials Science and Engineering; Changzhou University; Changzhou 213164 China
| | - Jun Liu
- School of Materials Science and Engineering, National Experimental Demonstration Center for Materials Science and Engineering; Changzhou University; Changzhou 213164 China
| | - Yuying Tang
- School of Materials Science and Engineering, National Experimental Demonstration Center for Materials Science and Engineering; Changzhou University; Changzhou 213164 China
| | - Huan Liu
- School of Materials Science and Engineering, National Experimental Demonstration Center for Materials Science and Engineering; Changzhou University; Changzhou 213164 China
| | - Yan Jiang
- School of Materials Science and Engineering, National Experimental Demonstration Center for Materials Science and Engineering; Changzhou University; Changzhou 213164 China
| | - Hongwen Zhang
- School of Materials Science and Engineering, National Experimental Demonstration Center for Materials Science and Engineering; Changzhou University; Changzhou 213164 China
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Chen P, Chen W, Jiang S, Zhong Q, Chen H, Chen W. Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk. Molecules 2018; 23:molecules23102591. [PMID: 30308985 PMCID: PMC6222823 DOI: 10.3390/molecules23102591] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 10/07/2018] [Accepted: 10/09/2018] [Indexed: 11/16/2022] Open
Abstract
Concentrated coconut milk (CCM), a raw material from coconut products, is extremely unstable because of its high oil content (>30%). In this study, three model emulsions-primary emulsions stabilized by coconut proteins only, secondary emulsions stabilized by the conjugation of sugar beet pectin (SBP) and coconut protein, and laccase-treated secondary emulsions-were prepared to investigate the effects of different factors (coconut proteins, coconut proteins + SBP, laccase-treated emulsions) on the stability of model emulsions and the application of this method to real CCM. The stability of the emulsions was evaluated based on their interfacial tension, zeta potential, particle size distribution, rheological properties, and the assembly formation of SBP and coconut protein at the oil⁻water interface. Results showed that addition of SBP or laccase can increase the viscosity and reduce the interfacial tension of the emulsion, and the effect was concentration dependent. Zeta potential of the emulsion decreased with the increase of protein (from -16 to -32 mV) and addition of SBP (from -32 to -46 mV), and it was reduced when laccase was added (from -9.5 to -6.0 mV). The secondary emulsion exhibited the narrowest particle size distribution (from 0.1 to 20 μm); however, laccase-catalyzed secondary emulsions showed the best storage stability and no layering when the laccase content reached 10 U/100 g. Confocal laser scanning microscopy (CLSM) revealed that protein was adsorbed on the oil⁻water interface and SBP distributed in the continuous phase could undergo oxidative crosslinking by laccase. These results show that the stability of the concentrated emulsion can be effectively improved by adding SBP and laccase.
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Affiliation(s)
- Pusen Chen
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
| | - Wenxue Chen
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
| | - Shan Jiang
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
| | - Qiuping Zhong
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
| | - Haiming Chen
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
| | - Weijun Chen
- College of Food Science and Technology, Hainan University, Haikou 570228, China.
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Xi Y, Luo Z, Lu X, Peng X. Modulation of Cyclodextrin Particle Amphiphilic Properties to Stabilize Pickering Emulsion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:228-237. [PMID: 29251505 DOI: 10.1021/acs.jafc.7b03940] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Cyclodextrins have been proven to form complexes with linear oil molecules and stabilize emulsions. Amphiphilic properties of cyclodextrin particles were modulated through esterification reaction between β-cyclodextrin (β-CD) and octadecenyl succinic anhydride (ODSA) under alkaline conditions. ODS-β-CD particles with degree of substitution (DS) of 0.003, 0.011, and 0.019 were obtained. The introduced hydrophobic long chain that was linked within β-CD cavity led to the change of ODS-β-CD in terms of morphological structure, surface charge density, size, and contact angle, upon which the properties and stability of the emulsions stabilized by ODS-β-CD were highly dependent. The average diameter of ODS-β-CD particles ranged from 449 to 1484 nm. With the DS increased from 0.003 to 0.019, the contact angle and absolute zeta potential value of these ODS-β-CD particles improved from 25.7° to 47.3° and 48.1 to 62.8 mV, respectively. The cage structure of β-CD crystals was transformed to channel structure, then further to amorphous structure after introduction of the octadecenyl succinylation chain. ODS-β-CD particles exhibited higher emulsifying ability compared to β-CD. The resulting Pickering emulsions formed by ODS-β-CD particles were more stable during storage. This study investigates the ability of these ODS-β-CD particles to stabilize oil-in-water emulsions with respect to their amphiphilic character and structural properties.
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Affiliation(s)
- Yongkang Xi
- School of Food Science and Technology, South China University of Technology , Guangzhou 510640, China
| | - Zhigang Luo
- School of Food Science and Technology, South China University of Technology , Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (Project 111) , Guangzhou 510640, China
| | - Xuanxuan Lu
- Department of Food Science, Rutgers, The State University of New Jersey , 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Xichun Peng
- Department of Food Science and Engineering, Jinan University , Guangzhou, 510630, China
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Kringel DH, Antunes MD, Klein B, Crizel RL, Wagner R, de Oliveira RP, Dias ARG, Zavareze EDR. Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/β-Cyclodextrin Inclusion Complex. J Food Sci 2017; 82:2598-2605. [DOI: 10.1111/1750-3841.13923] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 08/17/2017] [Accepted: 08/23/2017] [Indexed: 02/04/2023]
Affiliation(s)
- Dianini Hüttner Kringel
- Dept. de Ciência e Tecnologia Agroindustrial; Univ. Federal de Pelotas; Campus Univ., s/n, 96010-900 Pelotas RS Brazil
| | - Mariana Dias Antunes
- Dept. de Ciência e Tecnologia Agroindustrial; Univ. Federal de Pelotas; Campus Univ., s/n, 96010-900 Pelotas RS Brazil
| | - Bruna Klein
- Dept. de Ciência e Tecnologia de Alimentos; Univ. Federal de Santa Maria; Av. Roraima, 1000, Camobi, 97105-900 Santa Maria RS Brazil
| | - Rosane Lopes Crizel
- Dept. de Ciência e Tecnologia Agroindustrial; Univ. Federal de Pelotas; Campus Univ., s/n, 96010-900 Pelotas RS Brazil
| | - Roger Wagner
- Dept. de Ciência e Tecnologia de Alimentos; Univ. Federal de Santa Maria; Av. Roraima, 1000, Camobi, 97105-900 Santa Maria RS Brazil
| | | | - Alvaro Renato Guerra Dias
- Dept. de Ciência e Tecnologia Agroindustrial; Univ. Federal de Pelotas; Campus Univ., s/n, 96010-900 Pelotas RS Brazil
| | - Elessandra da Rosa Zavareze
- Dept. de Ciência e Tecnologia Agroindustrial; Univ. Federal de Pelotas; Campus Univ., s/n, 96010-900 Pelotas RS Brazil
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Cui H, Bai M, Lin L. Plasma-treated poly(ethylene oxide) nanofibers containing tea tree oil/beta-cyclodextrin inclusion complex for antibacterial packaging. Carbohydr Polym 2017; 179:360-369. [PMID: 29111062 DOI: 10.1016/j.carbpol.2017.10.011] [Citation(s) in RCA: 106] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 09/10/2017] [Accepted: 10/02/2017] [Indexed: 11/16/2022]
Abstract
This work describes the effect of cold nitrogen plasma to enhance the antibacterial activity of poly(ethylene oxide) (PEO) nanofibers containing antibacterial agent. Beta-cyclodextrin (β-CD) and tea tree oil (TTO) were used as a host-guest to form water-soluble inclusion complex. The encapsulation efficiency of TTO in inclusion complex could reach 73.23% at 60°C. As antibacterial agent, the inclusion complex was encapsulated into PEO matrix by electrospun. After plasma treatment, the release efficiency of antibacterial agent from PEO nanofibers was improved. As a result, the antibacterial activity of PEO nanofibers was enhanced accordingly. The plasma-treated nanofiber membranes achieved the highest antibacterial activity against Escherichia coli O157:H7, which was tested on the beef for 7d, with inhibition efficiently of 99.99% whether at 4°C or 12°C. The plasma-treated PEO nanofiber membranes containing TTO/β-CD inclusion complex (TTO/β-CD-IC) can prolong the shelf-life of beef, suggesting it has potential application in active food packaging.
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Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Mei Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Gurusmatika S, Nishi K, Harmayani E, Pranoto Y, Sugahara T. Immunomodulatory Activity of Octenyl Succinic Anhydride Modified Porang (Amorphophallus oncophyllus) Glucomannan on Mouse Macrophage-Like J774.1 Cells and Mouse Primary Peritoneal Macrophages. Molecules 2017; 22:molecules22071187. [PMID: 28714872 PMCID: PMC6152250 DOI: 10.3390/molecules22071187] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 07/12/2017] [Accepted: 07/12/2017] [Indexed: 12/26/2022] Open
Abstract
Porang is a local plant of Indonesia, which has a high content of glucomannan. In this study, porang glucomannan (PG) was esterified with octenyl succinic anhydride (OSA) to enhance emulsion properties to be widely used in food industry. OSA-modified PG (OSA-PG) enhanced the phagocytosis activity of macrophage-like J774.1 cells and mouse peritoneal macrophages. In addition, OSA-PG increased the production of IL-6 and TNF-α by enhancing their gene expression. Immunoblot analysis displayed that OSA-PG tended to activate both nuclear factor-κB and mitogen-activated protein kinase cascades. Treatment of OSA-PG with polymyxin B revealed that cytokine production induced by OSA-PG was not caused by endotoxin contamination. Our findings also indicated that OSA-PG activates macrophages through not only Toll-like receptor (TLR) 4, but another receptor. Overall findings suggested that OSA-PG has a potential as an immunomodulatory food factor by stimulating macrophages.
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Affiliation(s)
- Sellen Gurusmatika
- Department of Bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Ehime 790-8566, Japan.
- Faculty of Agricultural Technology, Gadjah Mada University, Bulaksumur, Yogyakarta 55281, Indonesia.
| | - Kosuke Nishi
- Department of Bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Ehime 790-8566, Japan.
- Food and Health Sciences Research Center, Ehime University, Matsuyama, Ehime 790-8566, Japan.
| | - Eni Harmayani
- Faculty of Agricultural Technology, Gadjah Mada University, Bulaksumur, Yogyakarta 55281, Indonesia.
| | - Yudi Pranoto
- Faculty of Agricultural Technology, Gadjah Mada University, Bulaksumur, Yogyakarta 55281, Indonesia.
| | - Takuya Sugahara
- Department of Bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Ehime 790-8566, Japan.
- Food and Health Sciences Research Center, Ehime University, Matsuyama, Ehime 790-8566, Japan.
- South Ehime Fisheries Research Center, Ehime University, Ainan, Ehime 798-4292, Japan.
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