Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics

Enhanced bioaccessibility of interfacial delivered oleanolic acid through self-constructed Pickering emulsion: Effects of oil types

Pentacyclic triterpenes have attracted much attention because of their many bioactivities, but their bioaccessibility is low. Oleanolic acid (OA) was used in this study as a typical edible pentacyclic triterpene. In this work, we proposed an OA interfacial delivery model based on W/O Pickering emulsion, and investigated the effects of different oil types on the emulsion properties and OA bioaccessibility of the OA W/O Pickering emulsion interfacial delivery system (EIDS). Medium chain triglyceride (MCT), long chain triglycerides (LCT) and MCT/LCT (1:1, w/w) were selected as carrier oils for the preparation of emulsions, respectively. The results showed that the emulsions formed from LCT had smaller particle sizes, which increased the deformation resistance of the emulsions and exhibited good stability during the simulated in vitro digestion. The extent of free fatty acid (FFA) release during oil digestion was MCT (103.32 ± 3.74 %) > M/L (97.89 ± 2.89 %) > LCT (71.41 ± 6.64 %). Of interest, the bioaccessibility of OA was influenced by the carrier oil: LCT (59.34 ± 2.55 %) > M/L (47.35 ± 6.25 %) > MCT (13.11 ± 1.40 %) ＞ PBS (7.11 ± 1.74 %), and such a difference was mainly attributed to the greater solubilisation of OA in mixed micelles consisting of long-chain fatty acids. In summary, the size of hydrophobic domains in the mixed micelles produced a greater effect than the effect of FFA release on OA bioaccessibility. This study provides a theoretical basis for the interfacial delivery of OA and the enhancement of OA bioaccessibility based on W/O Pickering emulsions with different oil types.

Enhancing cannabidiol bioaccessibility using ionic liquid as emulsifier to produce nanosystems: Characterization of structures, cytotoxicity assessment, and in vitro digestion

The emulsifying potential of a biocompatible ionic liquid (IL) to produce lipid-based nanosystems developed to enhance the bioaccessibility of cannabidiol (CBD) was investigated. The IL (cholinium oleate) was evaluated at concentrations of 1 % and 2 % to produce nanoemulsions (NE-IL) and nanostructured lipid carriers (NLC-IL) loaded with CBD. The IL concentration of 1 % demonstrated to be sufficient to produce both NE-IL and NLC-IL with excellent stability properties, entrapment efficiency superior to 99 %, and CBD retention rate of 100 % during the storage period evaluated (i.e. 28 days at 25 °C). The in vitro digestion evaluation demonstrated that the NLC-IL provided a higher stability to the CBD, while the NE-IL improved the CBD bioaccessibility, which was mainly related to the composition of the lipid matrices used to obtain each nanosystem. Finally, it was observed that the CBD cytotoxicity was reduced when the compound was entrapped into both nanosystems.

Performance of β-carotene-loaded nanostructured lipid carriers under dynamic in vitro digestion system: Influence of the emulsifier type

A better understanding of how emulsifier type could differently influence the behavior of nanostructured lipid carriers (NLC) under the gastrointestinal digestion process, as well as at the cellular level, is of utmost importance for the NLC-based formulations' optimization and risk assessment in the food field. In this study, NLC composed by fully hydrogenated soybean and high-oleic sunflower oils were prepared using soy lecithin (NLC Lβ) or Tween 80 (NLC Tβ) as an emulsifier. β-Carotene was entrapped within NLC developed as a promising strategy to overcome β-carotene's low bioavailability and stability. The effect of emulsifier type on the digestibility of β-carotene-loaded NLC was evaluated using an in vitro dynamic digestion model mimicking peristalsis motion. The influence of β-carotene-loaded NLC on cell viability was assessed using Caco-2 cells in vitro. NLC Tβ remained stable in the gastric compartment, presenting particle size (PS) similar to the initial NLC (PS: 245.68 and 218.18 nm, respectively), while NLC Lβ showed lower stability (PS > 1000 nm) in stomach and duodenum phases. NLC Tβ also provided high β-carotene protection and delivery capacity (i.e., β-carotene bioaccessibility increased 10-fold). Based on the results of digestion studies, NLC Tβ has shown better physical stability during the passage through the in vitro dynamic gastrointestinal system than NLC Lβ. Moreover, the developed NLC did not compromise cell viability up to 25 µg/mL of β-carotene. Thus, the NLC developed proved to be a biocompatible structure and able to incorporate and protect β-carotene for further food applications. PRACTICAL APPLICATION: The findings of this study hold significant implications for industrial applications in terms of developing nanostructured lipid carriers from natural raw materials widely available and used to produce other lipid-based products in the food industry, as an alternative to synthetic ones. In this respect, the β-carotene-loaded NLC developed in this study would find a great industrial application in the food industry, which is in constant search to develop functional foods capable of increasing the bioavailability of bioactive compounds.

Preparation of Edible Colorant Lake Using Calcium Carbonate and β-Carotene: Structural Characterization and Formation Mechanism Study

This study prepared a novel β-carotene colorant lake using calcium carbonate (CaCO3) and investigated the lake formation process and its basic characteristics. Kinetic adsorption analysis confirmed that medium pH (9.3) and medium temperature (40 °C) were more suitable for lake preparation, while desorption occurred, possibly due to crystalline transformation of CaCO3. The isothermal analysis and model fitting results suggested that the β-carotene and CaCO3 particles combined via a monolayer adsorption process driven by physical force. Electrostatic attraction likely participated in the process due to the net negative surface charges of β-carotene dispersion and positively charged groups on the CaCO3 particle surfaces. Ethanol, ultrasonic treatment, and drying method significantly influenced the immobilization efficiency (IE) of β-carotene in the lake and light stability of the lake, without affecting its crystal form. The thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) curves confirmed absorption of β-carotene onto CaCO3. Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) analyses indicated no obvious chemical bonds between β-carotene and CaCO3. Energy-dispersive spectroscopy (EDS) confirmed the presence of β-carotene on surfaces but not in the interior of the CaCO3 particles. The adsorption of β-carotene by calcium carbonate was further confirmed to be a physical adsorption on surface.

Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry

The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking. Research efforts, manifested in numerous reviews and research papers published in the last decade, have been directed to green extraction, microencapsulation/nanoencapsulation, and valorization of processing by-products. Extraction is shifting from conventional extraction with organic solvents to supercritical CO2 extraction and different types of assisted extraction. Initially intended for the stabilization of the highly degradable carotenoids, additional benefits of encapsulation have been demonstrated, especially the improvement of carotenoid solubility and bioavailability. Instead of searching for new higher plant sources, enormous effort has been directed to the utilization of by-products of the fruit and vegetable processing industry, with the application of biorefinery and circular economy concepts. Amidst enormous research activities, however, the gap between research and industrial implementation remains wide.

Long Short-Term Memory-Based Multiomics Reveal Lactobacillus casei-Derived Postbiotics Inhibiting Lipids Digestion via Mediating the Upregulation of α-Helices in Lipase

SCOPE

The antiobesity function of probiotics has been declared, while the application in high-risk patients and coding side effect has focused attention to postbiotics. This investigation profiles the mechanism of postbiotics affecting lipid digestion at molecular level, and establishes a momentous foundation for the clinical application of postbiotics in obesity suppression.

METHODS AND RESULTS

An operational framework for butter digestion is constructed to collect the digests in the intestine at 0, 40, 80, and 120 min with various postbiotics supplement. A total of 227 lipids and 414 metabolites are detected by pseudo-targeted lipidomics integrated with the long short-term memory-based metabolomics, and the triacylglycerol (TG, from 134.1 to 184.7 mg kg-1 ) and diacylglycerol (DG, from 4.2 to 8.4 mg kg-1 ) are identified as significantly different lipids with or without postbiotics supplement. A total of eight substances related to the inhibition of gastric lipase and pancreatic lipase are screened through the molecular simulation computation in silicon and enzymatic reaction kinetics, and thus curtailing the bioaccessibility of lipids.

CONCLUSIONS

Lactobacillus casei JCM1134-derived postbiotics propel the structure of lipase to aggregate by increasing the α-helix, and thus hampering the digestion of triglycerides through noncompetitive inhibition.

Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: An in vitro digestion study

Essential oil (EO) nanoemulsions have been recently studied due to their antimicrobial properties. Nevertheless, little is known about their possible negative effect against human gut microorganisms during their passage though the gastrointestinal tract. This work studied the effect of digestible (corn oil) or non-digestible (paraffin oil) citral nanoemulsions against specific microorganisms of human microflora under in vitro digestion conditions. The use of a citral lipid carrier (paraffin oil or corn oil) decreased the nanoemulsion particle size and increased its stability after gastric conditions with regards to the pure citral nanoemulsions. Digestible nanoemulsions formulated with corn oil and citral presented a lower bactericidal activity against Lactobacillus acidophilus and Escherichia coli after being subjected to in vitro digestion conditions in comparison to the initial nanoemulsion. However, a non-digestible nanoemulsion formulated with paraffin oil and citral presented a similar antimicrobial activity against L. acidophilus and E. coli to the one of the initial nanoemulsion. This evidences that non-digestible nanoemulsions may entrap the citral in the lipid core and thus retaining its antimicrobial potential during their passage though the gastrointestinal tract. Hence, this work evidences the impact of the lipid carrier digestibility when formulating antimicrobial nanoemulsions on certain intestinal probiotic bacteria.

Influence of the Emulsifier Sodium Caseinate-Xanthan Gum Complex on Emulsions: Stability and Digestive Properties

In this study, virgin coconut oil (VCO) nanoemulsions were prepared by ultrasonication using a sodium caseinate (SC) and xanthan gum (XG) complex as an emulsifier. The stability and digestion characteristics of SC/XG-VCO emulsions formed by co-adsorption and SC-VCO-XG emulsions formed by layer adsorption were compared. The stability of the two emulsions was studied under different pH, ionic strength, heat treatment, freeze-thaw cycles, and storage conditions, and the droplet size and zeta potential were used as indicators to assess the stability. In addition, the stability of oxidation and the digestive properties of both emulsions were studied. It was found that the SC-VCO-XG emulsions had better environmental stability, oxidative stability, storage stability, and digestibility compared to SC/XG-VCO emulsions. This study has shown that the formation method of protein-polysaccharide stabilized emulsions has an impact on the stability and digestibility properties of the emulsions, and that the emulsion carriers constructed by layer adsorption are more suitable for subsequent industrial production and development.

Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases

Mandarin peel pectin (MPP) emulsions were prepared with different oil phase loadings with or without β-carotene, and their emulsifying characteristics, digestive properties and β-carotene bioaccessibility were investigated. Results revealed that all MPP emulsions exhibited good loading efficiency for β-carotene, while their apparent viscosity and interfacial pressure (π) of MPP emulsions increased significantly after the addition of β-carotene. Emulsification of MPP emulsions as well as digestibility were significantly dependent on the kind of oil. MPP emulsions prepared with long-chain triglycerides (LCT) oil (soybean, corn, and olive oil) exhibited higher volume average particle size (D_4,3), apparent viscosity, π values, and bioaccessibility of carotene compared to those prepared with medium-chain oils (MCT). MPP emulsions with LCT rich in monosaturated fatty acids (olive oil) had the highest β-carotene encapsulation efficiency, bioaccessibility, etc. than from other oils. This study provides a theoretical basis for the efficient encapsulation and high bioaccessibility of carotenoids with pectin emulsions.

Nanoparticle applications in food - a review

The use of nanotechnology in the food industry raises uncertainty in many respects. For years, achievements of nanotechnology have been applied mainly in biomedicine and computer science, but recently it has also been used in the food industry. Due to the extremely small (nano) scale, the properties and behavior of nanomaterials may differ from their macroscopic counterparts. They can be used as biosensors to detect reagents or microorganisms, monitor bacterial growth conditions, increase food durability e.g. when placed in food packaging, reducing the amount of certain ingredients without changing the consistency of the product (research on fat substitutes is underway), improve the taste of food, make some nutrients get better absorbed by the body, etc. There are companies on the market that are already introducing nanoparticles into the economy to improve their functionality, e.g. baby feeding bottles. This review focuses on the use of nanoparticles in the food industry, both organic (chitosan, cellulose, proteins) and inorganic (silver, iron, zinc oxide, titanium oxide, etc.). The use of nanomaterials in food production requires compliance with all legal requirements regarding the safety and quantity of nano-processed food products described in this review. In the future, new methods of testing nanoparticles should be developed that would ensure the effectiveness of compounds subjected to, for example, nano-encapsulation, i.e. whether the encapsulation process had a positive impact on the specific properties of these compounds. Nanotechnology has revolutionized our approach towards food engineering (from production to processing), food storage and the creation of new materials and products, and the search for new product applications.

Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes

Few studies have investigated the encapsulation of apigenin in solid particle-stabilized emulsions. In this work, Pickering emulsions containing apigenin and stabilized by whey protein isolate-chitosan (WPI-CS) complexes were created to enhance the bioavailability of apigenin. Different lipids including medium-chain triglycerides (MCTs), ethyl oleate (EO), and corn oil (CO) were selected to fabricate lipid-based delivery systems. The microstructure of the Pickering emulsions, as revealed by optical and cryo-scanning electron microscopies, showed that the oil droplets were dispersed evenly and trapped by a three-dimensional network formed by the WPI-CS complexes, which was further confirmed by rheology properties. After 30 days of storage, Pickering emulsions with MCTs achieved the highest apigenin retention rate, exhibiting 95.05 ± 1.45% retention when stored under 4°C. In vitro gastrointestinal tract experiments indicated that the lipid types of the emulsions also affected the lipid digestion and release rate of apigenin. Pickering emulsions with MCTs achieved a higher bioaccessibility compared to that of the other two emulsions (p < 0.01). These results indicate that the delivery system of Pickering emulsions with MCTs stabilized by WPI-CS complexes offers good storage stability and improved bioaccessibility of apigenin.

Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stability

In the current study, the production and characterization of novel solid lipid nanoparticles (SLNs) using safe/low-cost natural beeswax (BW) and propolis wax (PW) and by the simple and inexpensive assay of spontaneous emulsification were studied. To fabricate SLNs, the optimum levels of surfactant/oil ratio (SOR), stirring speed, and time were obtained based on minimum particle size (PS) and polydispersity index (PDI). Therefore, the optimal conditions to produce PW and BW nanoparticles were SOR of 1.26 and 2 under stirring speed of 1050 rpm for 20 min, leading to PS of 21.9 and 23.2 nm, respectively. The contact angle of 73.7° and 62.9° for BW and PW SLNs respectively, showed suitable hydrophilicity to stabilize oil-in-water (O/W) Pickering emulsions. Temperatures over 70 °C led to a drastic increment of PS in both types of SLNs. Upon nanoparticles drying, the utilization of cryoprotectants could cause less aggregation and better reconstitution.

Recent progresses in the delivery of β-carotene: From nano/microencapsulation to bioaccessibility

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.

A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake

Increasing awareness of the health benefits of specific constituents in fruits, vegetables, cereals, and other whole foods has sparked a broader interest in the potential health benefits of nutraceuticals. Many nutraceuticals are hydrophobic substances, which means they must be encapsulated in colloidal delivery systems. Oil-in-water emulsions are one of the most widely used delivery systems for improving the bioavailability and bioactivity of these nutraceuticals. The composition and structure of emulsions can be designed to improve the water dispersibility, physicochemical stability, and bioavailability of the encapsulated nutraceuticals. The nature of the emulsion used influences the interfacial area and properties of the nutraceutical-loaded oil droplets in the gastrointestinal tract, which influences their digestion, as well as the bioaccessibility, metabolism, and absorption of the nutraceuticals. In this article, we review recent in vitro and in vivo studies on the utilization of emulsions to improve the bioavailability of nutraceuticals. The findings from this review should facilitate the design of more efficacious nutraceutical-loaded emulsions with increased bioactivity.

Poly (Lactic-Co-Glycolic) Acid–Poly (Vinyl Pyrrolidone) Hybrid Nanoparticles to Improve the Efficiency of Oral Delivery of β-Carotene

The aim of this study was to develop a nanoparticle formulation made of poly (vinyl pyrrolidone) (PVP) and poly (lactic-co-glycolic) acid (PLGA) for the oral delivery of β-carotene (BC). The hybrid nanoparticles were prepared by the interfacial deposition method, and the physicochemical properties of this formulation were characterized in terms of its morphology, particle size, size distribution, encapsulation efficiency, dissolution, intestinal permeability, and in vivo pharmacokinetics. Our results demonstrated that BC-loaded nanoformulation and PLGA nanoparticles (PNP) significantly enhanced a release 6.1 times higher than BC suspension. The fortification of PVP into PLGA nanoparticles, named PLGA–PVP hybrid nanoparticles (PPNP), significantly reduced the particle size, as well as led to an increase 1.9 times higher in the in vitro release of BC, compared with PNP. For the ex vivo intestinal permeability assessment, PNP and PPNP–K15 significantly enhanced the intestinal permeability by 2.7 and 6.5 times at the jejunum, and 2.3 and 4.5 times at the ileum, when compared with unformulated BC. According to the pharmacokinetic study, the optimized hybrid formulation significantly increased the peak plasma concentration (C_max) and the area under the curve (AUC_0-t), and the oral relative bioavailability showed a five-fold enhancement compared with that of the BC suspension. Our results indicate that the hybrid nanoparticulate delivery system is an efficient strategy for the oral delivery of BC.

Enhancing the bioaccessibility of lycopene from tomato processing byproducts via supercritical carbon dioxide extraction

Tomato peel and seed from tomato processing industry are treated as waste; however, they contain lycopene, a high-value bioactive compound. In this study, lycopene was extracted from tomato peel and seed using supercritical carbon dioxide (SC–CO₂) and hexane, and the bioaccessibilities of lycopene in the SC-CO₂- and hexane-extracted oleoresins were investigated for the first time. The (Z)-lycopene content of the SC-CO₂-extracted oleoresin (69%) was higher than that of hexane-extracted oleoresin (45%). Separation of the insoluble fraction from the oleoresins increased the (Z)-lycopene contents of the SC-CO₂- and hexane-extracted oil fractions to 80% and 49%, respectively. The bioaccessibility of total-lycopene in the oleoresins was increased by 3.3-fold via SC-CO₂ extraction, which was attributed to higher (Z)-lycopene content, and small-sized uniform distribution of lycopene in the oleoresin. SC-CO₂ extraction is not only a green method for extraction of bioactive compounds, but also has the potential to improve health benefits of bioactive compounds.

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Lycopene-rich oleoresins were extracted from tomato processing byproducts.

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Supercritical carbon dioxide (SC–CO₂) and hexane extractions were compared.

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SC-CO₂ extraction increased the cis-lycopene content of the oleoresins up to 69%.

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SC-CO₂-extracted oleoresins contained uniform well-dispersed lycopene.

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The bioaccessibility of lycopene was enhanced by 3.3-fold by SC-CO₂ ext.

Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review

The provitamin A activity of β-carotene is of primary interest to address one of the world’s major malnutrition concerns. β carotene is a fat-soluble compound and its bioavailability from natural sources is very poor. Hence, studies have been focused on the development of specific core/shell micro- or nano-structures that encapsulate β-carotene in order to allow its dispersion in liquid systems and improve its bioavailability. One key objective when developing these structures is also to accomplish β-carotene stability. The aim of this review is to collect kinetic data (rate constants, activation energy) on the degradation of encapsulated β-carotene in order to derive knowledge on the possibility for these systems to be scaled-up to the industrial production of functional foods. Results showed that most of the nano- and micro-structures designed for β-carotene encapsulation and dispersion in the water phase provide better protection with respect to a natural matrix, such as carrot juice, increasing the β-carotene half-life from about 30 d to more than 100 d at room temperature. One promising approach to increase β-carotene stability was found to be the use of wall material, surfactants, or co-encapsulated compounds with antioxidant activity. Moreover, a successful approach was the design of structures, where the core is partially or fully solidified; alternatively, either the core or the interface or the outer phase are gelled. The data collected could serve as a basis for the rational design of structures for β-carotene encapsulation, where new ingredients, especially the extraordinary natural array of hydrocolloids, are applied.

Compositional, Structural, and Kinetic Aspects of Lipid Digestion and Bioavailability: In Vitro, In Vivo, and Modeling Approaches

Lipid digestion and bioavailability are usually investigated separately, using different approaches (in vitro, modeling, in vivo). However, a few inclusive studies show that their kinetics are closely linked. Lipid bioavailability kinetics is likely involved in the development and evolution of several diseases, so lipid digestion kinetics could be involved as well and can be modulated by food design or combination. To illustrate this possibility, the compositional and structural aspects of lipid digestion kinetics, as investigated using in vitro and modeling approaches, are presented first. Then, in vivo and mixed approaches enabling the study of both kinetics are reviewed and discussed. Finally, disparate modeling approaches are introduced, and a unifying modeling scheme is proposed, opening new perspectives for understanding the role and interactions of various factors (chemical, physical, and biological) involved in lipid metabolism.

Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Characterization of high-pressure jet-induced fat-protein complexation

High-pressure jet (HPJ) processing of various dairy systems has been shown to disrupt fat droplets and casein micelles and cause a strong association between fat and casein proteins. The present work seeks to better describe this association between fat and casein using a model milk formulated from confectionary coating fat (3.6% wt/wt), micellar casein (3.4% wt/wt), and water (93% wt/wt), which was then pasteurized, homogenized, and then either HPJ-treated (400 MPa) or not (non-HPJ-treated, control). Upon ultracentrifugation, fat in the non-HPJ-treated model milk creamed due to its low density. In the HPJ-treated model milk, fat precipitated with protein into a thick bottom layer upon ultracentrifugation, reflecting a strong association between protein and fat. Differential scanning calorimetry (DSC) and time-domain nuclear magnetic resonance of the non-HPJ-treated model milk revealed fat in 2 physical states: (1) fat that is physically similar to the bulk fat and (2) fat that was in smaller droplets (i.e., homogenized) and crystallized at a lower temperature than the bulk fat. In contrast, DSC of HPJ-treated model milks supported the presence of fat in 3 states: (1) fat that is physically similar to the bulk fat, (2) fat in small droplets that required substantial supercooling beyond the non-HPJ-treated model milk to crystallize, and (3) fat in such small domains that it crystallizes in a less stable polymorphic form than the non-HPJ-treated model milk (or does not crystallize at all). The state of fat within the HPJ-treated model milk changed minimally with acidification, indicating that the association is not dependent on the charge on the casein. Cryogenic transmission electron microscopy (Cryo-TEM) of the non-HPJ-treated model milk revealed uniform casein micelles, which likely adsorbed to the surface of fat globules post-homogenization. In contrast, Cryo-TEM of the HPJ-treated model milk revealed a porous protein aggregate that likely had dispersed fat throughout. Together, these results suggest that HPJ treatment causes fat to be entrapped by casein proteins in very small domains.

Monoglyceride oleogels for lipophilic bioactive delivery - Influence of self-assembled structures on stability and in vitro bioaccessibility of astaxanthin

The present study investigated the influence of self-assembled structures on stability and in vitro bioaccessibility of astaxanthin by modifying the structures with different processing conditions. The self-assembled structures of GMS oleogels were changed to produce smaller crystals and more compact network at higher glycerol monostearate (GMS) concentration and lower cooling temperature, resulting in higher hardness, oil binding capacity, and viscoelastic properties of oleogels. In the stability test, the highest retention ratio of astaxanthin was observed in oleogels formed at 4 °C and 10% GMS, indicating that the denser network structures were more effective to prevent the degradation of astaxanthin. During in vitro digestion, the self-assembled structures of oleogels and the nature of GMS molecules affected the lipolysis and micellization, which in turn regulated the bioaccessibility of astaxanthin. Collectively, GMS oleogels were effective delivery materials for improving the stability and bioaccessibility of lipophilic bioactives.

Plant-Based Colloidal Delivery Systems for Bioactives

The supplementation of plant-based foods and beverages with bioactive agents may be an important strategy for increasing human healthiness. Numerous kinds of colloidal delivery systems have been developed to encapsulate bioactives with the goal of improving their water dispersibility, chemical stability, and bioavailability. In this review, we focus on colloidal delivery systems assembled entirely from plant-based ingredients, such as lipids, proteins, polysaccharides, phospholipids, and surfactants isolated from botanical sources. In particular, the utilization of these ingredients to create plant-based nanoemulsions, nanoliposomes, nanoparticles, and microgels is covered. The utilization of these delivery systems to encapsulate, protect, and release various kinds of bioactives is highlighted, including oil-soluble vitamins (like vitamin D), ω-3 oils, carotenoids (vitamin A precursors), curcuminoids, and polyphenols. The functionality of these delivery systems can be tailored to specific applications by careful selection of ingredients and processing operations, as this enables the composition, size, shape, internal structure, surface chemistry, and electrical characteristics of the colloidal particles to be controlled. The plant-based delivery systems discussed in this article may be useful for introducing active ingredients into the next generation of plant-based foods, meat, seafood, milk, and egg analogs. Nevertheless, there is still a need to systematically compare the functional performance of different delivery systems for specific applications to establish the most appropriate one. In addition, there is a need to test their efficacy at delivering bioavailable forms of bioactives using in vivo studies.

Tailored rigidity of W/O Pickering emulsions using diacylglycerol-based surface-active solid lipid nanoparticles

Pickering water-in-oil (W/O) emulsions were fabricated by using medium-long chain diacylglycerol (MLCD)-based solid lipid nanoparticles (SLNs) and the connection between the characteristics of the SLNs and the colloidal stability of the emulsions was established. Via melt-emulsification and ultrasonication, MLCD-based SLNs with particle sizes of 120-300 nm were obtained with or without other surfactants. The particle size of the SLNs was influenced by the chemical properties of the surfactants, and surfactants decreased the contact angle of SLNs at the oil-water interface. Gelation was observed in SLNs modified by sodium stearoyl lactylate and lecithin, whereas the addition of Tween 20 resulted in a homogeneous SLN solution. The adsorption of surfactants onto SLN surfaces caused the production of higher amounts of α crystals accompanied by delayed crystallization onset which contributed to the reduction of particle size, interfacial tension and oil wetting ability. The W/O emulsions with higher rigidity and physical stability can be obtained by varying surfactant types and by increasing SLN mass ratios to 60%, whereby more SLNs are adsorbed at the droplet surface as a Pickering stabilizer. This study provides useful insights for the development of diacylglycerol-based SLNs and Pickering W/O emulsions which have great potential for food, cosmetic and pharmaceutical applications.

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.

Influence of lipid nanoparticle physical state on β-carotene stability kinetics under different environmental conditions

Carotenoids are lipophilic compounds that provide important health-related benefits for human body functions. However, they have low water solubility and chemical stability, hence their incorporation in aqueous-based foods requires the use of emulsion-based lipid carriers. This work aimed at elucidating whether their inclusion in emulsion-based Solid Lipid Nanoparticles (SLNs) can provide a protective effect against β-carotene degradation under different environmental conditions in comparison to liquid lipid nanoemulsions. Glyceryl Stearate (GS) was mixed with Medium Chain Trygliceride (MCT) oil to formulate SLNs. SLNs presented a significantly enhanced β-carotene retention and a slower β-carotene degradation kinetics at increasing storage temperature, acidic conditions and light exposure. In fact, SLNs formulated with 5% GS in the lipid phase and stored at 4 °C and pH 7 retained almost 70% of the initially encapsulated β-carotene after 55 days of storage, while it was completely degraded when it was encapsulated in liquid nanoemulsions. Moreover, it was observed that the solid lipid type affects the protective effect that SLNs may confer to the encapsulated lipophilic bioactives. Saturated long chain triglycerides, such as hydrogenated palm oil (HPO) presented slower and lower β-carotene degradation kinetics in comparison to solid lipids composed of MCT, such as Coconut Oil (CNUT) or MCT + 5% of GS in the lipid phase. This work evidences that the incorporation of lipophilic bioactive compounds, such as β-carotene, into SLNs slows down their degradation kinetics which might be attributed to a reduced diffusion of the oxidative species due to the lipid crystalline structure.

Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review

The potency of oil-soluble vitamins (vitamins A, D, E and K) in fortified foods can be improved by understanding how food matrices impact their bioavailability. In this review, the major food matrix effects influencing the bioavailability of oil-soluble vitamins are highlighted: oil content, oil composition, particle size, interfacial properties, and food additives. Droplet size and aggregation state in the human gut impact vitamin bioavailability by modulating lipid digestion, vitamin release, and vitamin solubilization. Vitamins in small isolated oil droplets typically have a higher bioavailability than those in large or aggregated ones. Emulsifiers, stabilizers, or texture modifiers can therefore affect bioavailability by influencing droplet size or aggregation. The dimensions of the hydrophobic domains in mixed micelles depends on lipid type: if the domains are too small, vitamin bioavailability is low. Overall, this review highlights the importance of carefully designing food matrices to improve vitamin bioavailability.

The influence of oil composition on the transformation, bioaccessibility, and intestinal absorption of curcumin in nanostructured lipid carriers

In this study, the influences of liquid medium-chain triglyceride (MCT) and solid glyceryl tristearate (GTS) contents in the lipid matrix of nanostructured lipid carriers (NLCs) on their delivering capacities with respect to curcumin (Cur) were investigated by using a simulated gastrointestinal tract and Caco-2 monolayer models. The transformation of the encapsulated Cur decreased on increasing the MCT content in the lipid matrix of NLCs because it facilitated their lipolysis and promoted the exposure of Cur to a harsher exterior environment. Cur bioaccessibility was positively correlated with the level of micellized stearic acid resulting from GTS hydrolysis, which might be attributed to the fact that it could afford large hydrophobic domains to accommodate Cur. This value initially increased with an increase in the MCT content, reaching a maximum at 20% (w/w) and decreasing thereafter. The intestinal absorption of micellar Cur ranged from 26.06% to 38.76%, and a majority of the transported molecules were its reductive and conjugative metabolites. Overall, NLC containing 20% MCT in the lipid matrix afforded the highest Cur bioavailability, followed by that containing 10, 0, 40, 60, and 100% MCT. This work provides useful insights into the rational design of NLCs to optimize the bioavailability of the loaded agent.

Plant-Derived Butters as Lipid Nanocarriers: A Systematic and Prospective Review

BACKGROUND

Pharmaceutical nanotechnology represents an efficient alternative for the delivery of pharmacologically active plant-derived compounds, considering their protective capacity, oral bioavailability and drug vectorization capacity. In this context, butters obtained from plant seeds have emerged as promising products for the development of pharmacologically active nanostructures. They possess a complex lipid composition, allowing the formation of different emulsion systems with solid cores, since this mixture of different triglycerides is solid at room temperature and body temperature. Therefore, the systematic mapping around the technological development of nanostructures produced from plant-derived butters is potentially valuable for researchers interested in novel alternative formulations for pharmacological therapy, with potential industrial, economic, health and societal impacts.

METHODS

Systematic review was carried out by the search of scientific papers and patents deposited in official databases concerning the development of nanostructured pharmaceutical products using plantderived butters as starting material. The publications obtained were subjected to sorting and analysis by applying the following inclusion/exclusion criteria.

RESULTS

The Solid Lipid Nanoparticle (SLN) was the type of nanostructure produced in all the analyzed scientific papers, due to the physicochemical characteristics of the lipid constituents of plantderived butters. In this sense, 54% of the articles have reported the use of Cocoa Butter for the production of nanostructures; 28% for Shea Butter; 6% for Cupuacu Butter, 6% for Murumuru Butter and 6% for Bacuri Butter.

DISCUSSION

In the technological prospection, only two patents exhibited SLN as an invention based on cocoa butter and on shea butter, respectively. The production methods employed have included: phase inversion temperature, microemulsion, hot high pressure homogenization, high shear homogenization and ultrasonication.

CONCLUSION

In light of this prospective review, the encouragement of novel studies in lipids-based nanotechnology is evident, considering the small number of findings so far, in order to stimulate new research involving plant-derived butters from easily cultivated fruits in tropical regions, then stimulating the pharmaceutical development of new therapeutic alternatives using biocompatible and sustainable raw materials.

Carotenoid-loaded nanocarriers: A comprehensive review

Carotenoids retain plenty of health benefits and attracting much attention recently, but they have less resistance to processing stresses, easily oxidized and chemically unstable. Additionally, their application in food and pharmaceuticals are restricted due to some limitations such as poor bioavailability, less solubility and quick release. Nanoencapsulation techniques can be used to protect the carotenoids and to uphold their original characteristics during processing, storage and digestion, improve their physiochemical properties and enhance their health promoting effects. The importance of nanocarriers in foods and pharmaceuticals cannot be denied. This review comprehensively covers recent advances in nanoencapsulation of carotenoids with biopolymeric nanocarriers (polysaccharides and proteins), and lipid-based nanocarriers, their functionalities, aptness and innovative developments in preparation strategies. Furthermore, the present state of the art encapsulation of different carotenoids via biopolymeric and lipid-based nanocarriers have been enclosed and tabulated well. Nanoencapsulation has a vast range of applications for protection of carotenoids. Polysaccharides in combination with different proteins can offer a great avenue to achieve the desired formulation for encapsulation of carotenoids by using different nanoencapsulation strategies. In terms of lipid based nanocarriers, solid lipid nanoparticles and nanostructure lipid carriers are proving as the encouraging candidates for entrapment of carotenoids. Additionally, nanoliposomes and nanoemulsion are also promising and novel-vehicles for the protection of carotenoids against challenging aspects as well as offering an effectual controlled release on the targeted sites. In the future, further studies could be conducted for exploring the application of nanoencapsulated systems in food and gastrointestinal tract (GIT) for industrial applications.

The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticles

Solid lipid nanoparticles (SLNs) are emulsion-based carriers of lipophilic bioactive compounds. However, their digestibility may be affected by the solid lipid phase composition. Hence, the aim of this work was to study the in vitro lipolysis kinetics as well as the relationship between the lipid digestion, micelle fraction composition and β-carotene bioaccessibility of SLNs with different solid lipids, being blends of medium chain triglyceride (MCT) oil, glyceryl stearate (GS) or hydrogenated palm oil (HPO) as compared to liquid lipid nanoparticles (LLNs) with pure MCT. SLNs formulated with GS were fully digested, similarly to LLNs. However, HPO-containing SLNs presented slower lipolysis kinetics during the intestinal phase at increasing HPO concentration. Despite this, HPO-SLNs showed higher β-carotene bioaccessibility, which was related to the higher amount of monounstaturated free fatty acids in the micelle fraction. Thus, this work provides valuable insight for designing delivery systems of bioactive compounds with optimal functionality.