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Alves LP, Oliveira KDS, dos Santos ACG, de Melo DF, Moreira LMCDC, Oshiro Junior JA, da Silva DTC, Cavalcanti ALDM, Damasceno BPGDL. Cellulose Acetate Microparticles Synthesized from Agave sisalana Perrine for Controlled Release of Simvastatin. Polymers (Basel) 2024; 16:1898. [PMID: 39000753 PMCID: PMC11243862 DOI: 10.3390/polym16131898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/14/2024] [Accepted: 06/22/2024] [Indexed: 07/17/2024] Open
Abstract
Simvastatin (SIM) is widely prescribed to treat hyperlipidemia, despite its limitations, such as a short half-life and low oral bioavailability. To overcome these drawbacks, the development of a controlled-release formulation is desirable. This study aims to develop a microparticulate system based on cellulose acetate (ACT) obtained from Agave sisalana Perrine to promote a controlled SIM release. SIM-loaded microparticles (SMP) were prepared using the solvent emulsification-evaporation method. Several parameters were evaluated, including particle size, surface charge, morphology, encapsulation efficiency, thermochemical characteristics, crystallinity, and in vitro release profile. ACT exhibited favorable flow properties after acetylation, with a degree of substitution values superior to 2.5, as confirmed by both the chemical route and H-NMR, indicating the formation of cellulose triacetate. The obtained SMP were spherical with an average size ranging from 1842 to 1857 nm, a zeta potential of -4.45 mV, and a high SIM incorporation efficiency (98%). Thermal and XRD analyses revealed that SIM was homogeneously dispersed into the polymeric matrix in its amorphous state. In vitro studies using dialysis bags revealed that the controlled SIM release from microparticles was higher under simulated intestinal conditions and followed the Higuchi kinetic model. Our results suggest that ACT-based microparticles are a promising system for SIM delivery, which can improve its bioavailability, and result in better patient compliance.
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Affiliation(s)
- Larissa Pereira Alves
- Graduate Program of Pharmaceutical Sciences, Paraíba State University, Campina Grande 58429-600, PB, Brazil; (L.P.A.); (K.d.S.O.); (D.F.d.M.); (L.M.C.d.C.M.); (J.A.O.J.); (D.T.C.d.S.); (B.P.G.d.L.D.)
- Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, Paraíba State University, Campina Grande 58429-600, PB, Brazil;
| | - Kevin da Silva Oliveira
- Graduate Program of Pharmaceutical Sciences, Paraíba State University, Campina Grande 58429-600, PB, Brazil; (L.P.A.); (K.d.S.O.); (D.F.d.M.); (L.M.C.d.C.M.); (J.A.O.J.); (D.T.C.d.S.); (B.P.G.d.L.D.)
- Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, Paraíba State University, Campina Grande 58429-600, PB, Brazil;
| | - Ana Cláudia Gonçalves dos Santos
- Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, Paraíba State University, Campina Grande 58429-600, PB, Brazil;
| | - Demis Ferreira de Melo
- Graduate Program of Pharmaceutical Sciences, Paraíba State University, Campina Grande 58429-600, PB, Brazil; (L.P.A.); (K.d.S.O.); (D.F.d.M.); (L.M.C.d.C.M.); (J.A.O.J.); (D.T.C.d.S.); (B.P.G.d.L.D.)
- Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, Paraíba State University, Campina Grande 58429-600, PB, Brazil;
| | - Lívia Maria Coelho de Carvalho Moreira
- Graduate Program of Pharmaceutical Sciences, Paraíba State University, Campina Grande 58429-600, PB, Brazil; (L.P.A.); (K.d.S.O.); (D.F.d.M.); (L.M.C.d.C.M.); (J.A.O.J.); (D.T.C.d.S.); (B.P.G.d.L.D.)
- Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, Paraíba State University, Campina Grande 58429-600, PB, Brazil;
| | - João Augusto Oshiro Junior
- Graduate Program of Pharmaceutical Sciences, Paraíba State University, Campina Grande 58429-600, PB, Brazil; (L.P.A.); (K.d.S.O.); (D.F.d.M.); (L.M.C.d.C.M.); (J.A.O.J.); (D.T.C.d.S.); (B.P.G.d.L.D.)
| | - Dayanne Tomaz Casimiro da Silva
- Graduate Program of Pharmaceutical Sciences, Paraíba State University, Campina Grande 58429-600, PB, Brazil; (L.P.A.); (K.d.S.O.); (D.F.d.M.); (L.M.C.d.C.M.); (J.A.O.J.); (D.T.C.d.S.); (B.P.G.d.L.D.)
- Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, Paraíba State University, Campina Grande 58429-600, PB, Brazil;
| | - Airlla Laana de Medeiros Cavalcanti
- Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, Paraíba State University, Campina Grande 58429-600, PB, Brazil;
| | - Bolívar Ponciano Goulart de Lima Damasceno
- Graduate Program of Pharmaceutical Sciences, Paraíba State University, Campina Grande 58429-600, PB, Brazil; (L.P.A.); (K.d.S.O.); (D.F.d.M.); (L.M.C.d.C.M.); (J.A.O.J.); (D.T.C.d.S.); (B.P.G.d.L.D.)
- Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, Paraíba State University, Campina Grande 58429-600, PB, Brazil;
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2
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Huang X, Li Y, Cui C, Sun-Waterhouse D. Structural, functional properties, and in vitro digestibility of sunflower protein concentrate as affected by extraction method: Isoelectric precipitation vs ultrafiltration. Food Chem 2024; 439:138090. [PMID: 38043280 DOI: 10.1016/j.foodchem.2023.138090] [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: 07/24/2023] [Revised: 11/06/2023] [Accepted: 11/25/2023] [Indexed: 12/05/2023]
Abstract
This study was the first to compare the structural features, functional properties and in vitro digestibility of two protein concentrates produced from defatted sunflower meal via two different three-stage processes (chlorogenic acid removal-alkaline extraction-isoelectric precipitation versus chlorogenic acid removal-alkaline extraction-ultrafiltration; concentrates termed AI-SPC and AU-SPC, respectively). Compared with AI-SPC, AU-SPC with a darker brown color had much higher protein recovery yield and purity, much higher solubility at pH 4-7, higher oil-holding capacity, greater emulsifying and foaming capacities at pH 7 and 9, and slightly lower foaming capacity at pH 3. The bioavailability was higher for AU-SPC after oral-gastric-intestinal digestion. Moreover, AI-SPC occurred as clumps/lumps of particles, whilst AU-SPC appeared as flat blocks with continuous surfaces. AU-SPC was more negatively charged, and had a smaller particle size, less β-sheet, more β-turn, slightly more α-helix structure. These results confirmed the close relationship between protein production methods and its functional properties and digestibility.
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Affiliation(s)
- Xiaoling Huang
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Yi Li
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China.
| | - Dongxiao Sun-Waterhouse
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
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Ferraz MC, Júnior FDO, Barroso LA, de Figueiredo Furtado G, Cunha RL, Hubinger MD. Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:676-682. [PMID: 37721655 DOI: 10.1007/s11130-023-01104-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/01/2023] [Indexed: 09/19/2023]
Abstract
This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids. Model spice mayonnaise, containing 0.5 wt% paprika and cinnamon microparticles content, was formulated in compliance with Brazilian regulations for spices, seasonings, and sauce formulations. Droplet size distribution, optical microscopy and fluorescence microscopy analyses were conducted on the microparticles, model spice mayonnaise, and standard mayonnaise both before and after in vitro gastric and intestinal digestion. Following digestion, all samples demonstrated droplet aggregation and coalescence. Remarkably, dispersed particles (37.40 ± 2.58%) and model spice mayonnaise (17.76 ± 0.07%) showed the highest release rate of free fatty acids (FFAs), indicating efficient lipid digestion. The study found that using mayonnaise as a delivery system significantly increased bioaccessibility (22.7%). This suggests that particles in an aqueous medium have low solubility, while the high lipid composition of mayonnaise facilitates the delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion.
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Affiliation(s)
- Mariana Costa Ferraz
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil.
| | - Fernando Divino Oliveira Júnior
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Lívia Alves Barroso
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Guilherme de Figueiredo Furtado
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Rosiane Lopes Cunha
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, CEP 13083-862, Brazil
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Guirlanda CP, Alvim ID, Takahashi JA. Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application. Foods 2023; 12:4269. [PMID: 38231713 DOI: 10.3390/foods12234269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 11/21/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Cocoa honey, a by-product obtained during the processing of cocoa, is a juice rich in pectin, organic acids, minerals and phenolic compounds with antioxidant properties. Fresh cocoa honey is quickly fermented due to its high content of reducing sugars, such as fructose and glucose, which limits its shelf life. Currently, cocoa honey is only commercialized in frozen form, as logistical challenges prevent the wide distribution or export of this by-product for applications in the market of sweets, jellies, beverages, confectionery, and nutraceutical foods among others. Spray-drying technology is a viable prospect for the large-scale stabilization of products such as cocoa honey, with less heat exposure compared to other conventional drying methods. This work aimed to evaluate the efficacy of drying adjuvants for a rapid removal of the water present in cocoa honey via atomization, since this process minimizes the effects of glass transition temperature (Tg) related to materials with high sugar contents. Physical parameters such as the moisture content, hygroscopicity, particle size, and yield of the products obtained were determined. Cocoa honey presented 85.3 ± 0.20 g/100 g of moisture. The formulations successfully decreased moisture content, which was lower than 11.72 ± 0.08 g/100 g in the formulations. Water activity ranged between 0.1464 ± 0.0043 and 0.1562 ± 0.029, with no significant difference between the formulations. The hygroscopicity of cocoa honey powders ranged from 29.29 to 29.87 g of water/100 g of cocoa honey. The combination of 20% maltodextrin and 1% whey protein isolate (WPI) led to the best yield, resulting in a free-flowing powder as the final product. On the other hand, the formulation composed of maltodextrin and whey protein isolate in the ratio of 29:1, respectively, led to the most stable product, with less loss of phenolic compounds during the drying process (6.04%). Regarding particle diameter, 90% of the accumulated distribution did not exceed 57 μm. The greatest dispersion of particles occurs in the Ma20W10 formulation with a span of 2.72, inferring greater variation in size between small (7.01 ± 0.06 μm), medium (18.25 ± 0.37 μm), and large (56.65 ± 1.17 μm) particles. The use of whey protein isolate as an adjuvant proved to be an efficient drying process in the production of cocoa honey powder, and was also advantageous for enriching the nutritional content of the final product due to its protein origin. Furthermore, the combination of spray-drying technology and the use of whey protein isolate as adjuvant led to a free-flowing cocoa honey powder with an adequate particle size and benefits in terms of shelf-life extension, providing new opportunities for the commercialization of cocoa honey as an ingredient for the food industry, with benefits for the circular economy.
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Affiliation(s)
- Christiano Pedro Guirlanda
- Food Science Graduate Program, Department of Food Science, College of Pharmacy, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - Izabela Dutra Alvim
- Institute of Food Technology, Cereal and Chocolate Technology Center, Av. Brasil 2880, Campinas 13070-178, SP, Brazil
| | - Jacqueline Aparecida Takahashi
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
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5
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Ermis E, Tekiner IH, Lee CC, Ucak S, Yetim H. An overview of protein powders and their use in food formulations. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
- Ertan Ermis
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Ismail Hakki Tekiner
- Department of Nutrition and Dietetics Istanbul Sabahattin Zaim University Istanbul Turkey
- Department of Industrial Biotechnology Ansbach University of Applied Sciences Ansbach Germany
| | - Chi Ching Lee
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Sumeyye Ucak
- Department of Nutrition and Dietetics Istanbul Sabahattin Zaim University Istanbul Turkey
| | - Hasan Yetim
- Department of Food Engineering Istanbul Sabahattin Zaim University Istanbul Turkey
- Halal Food R&D Center of Excellence Istanbul Sabahattin Zaim University Istanbul Turkey
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6
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Costa Ferraz M, Ramalho Procopio F, de Figueiredo Furtado G, Dupas Hubinger M. Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability. Food Res Int 2022; 162:112164. [DOI: 10.1016/j.foodres.2022.112164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 11/04/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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7
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Racz LZ, Racz CP, Pop LC, Tomoaia G, Mocanu A, Barbu I, Sárközi M, Roman I, Avram A, Tomoaia-Cotisel M, Toma VA. Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin. Molecules 2022; 27:molecules27206854. [PMID: 36296447 PMCID: PMC9608994 DOI: 10.3390/molecules27206854] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/04/2022] [Accepted: 10/08/2022] [Indexed: 11/23/2022] Open
Abstract
Curcumin (CCM) is one of the most frequently explored plant compounds with various biological actions such as antibacterial, antiviral, antifungal, antineoplastic, and antioxidant/anti-inflammatory properties. The laboratory data and clinical trials have demonstrated that the bioavailability and bioactivity of curcumin are influenced by the feature of the curcumin molecular complex types. Curcumin has a high capacity to form molecular complexes with proteins (such as whey proteins, bovine serum albumin, β-lactoglobulin), carbohydrates, lipids, and natural compounds (e.g., resveratrol, piperine, quercetin). These complexes increase the bioactivity and bioavailability of curcumin. The current review provides these derivatization strategies for curcumin in terms of biological and physico-chemical aspects with a strong focus on different type of proteins, characterization methods, and thermodynamic features of protein–curcumin complexes, and with the aim of evaluating the best performances. The current literature review offers, taking into consideration various biological effects of the CCM, a whole approach for CCM-biomolecules interactions such as CCM-proteins, CCM-nanomaterials, and CCM-natural compounds regarding molecular strategies to improve the bioactivity as well as the bioavailability of curcumin in biological systems.
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Affiliation(s)
- Levente Zsolt Racz
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Csaba Pal Racz
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Lucian-Cristian Pop
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Gheorghe Tomoaia
- Department of Orthopedics and Traumatology, Iuliu Hatieganu University of Medicine and Pharmacy, 47 Gen. Traian Mosoiu Str., RO-400132 Cluj-Napoca, Romania
- Academy of Romanian Scientists, 3 Ilfov Str., RO-050044 Bucharest, Romania
| | - Aurora Mocanu
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Ioana Barbu
- Faculty of Biology and Geology, Babes-Bolyai University, 4-6 Clinicilor Str., RO-400006 Cluj-Napoca, Romania
| | | | - Ioana Roman
- Institute of Biological Research, Branch of NIRDBS Bucharest, 48 Republicii Str., RO-400015 Cluj-Napoca, Romania
| | - Alexandra Avram
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
| | - Maria Tomoaia-Cotisel
- Research Center in Physical Chemistry, Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University of Cluj-Napoca, 11 Arany Janos Str., RO-400028 Cluj-Napoca, Romania
- Academy of Romanian Scientists, 3 Ilfov Str., RO-050044 Bucharest, Romania
| | - Vlad-Alexandru Toma
- Faculty of Biology and Geology, Babes-Bolyai University, 4-6 Clinicilor Str., RO-400006 Cluj-Napoca, Romania
- Institute of Biological Research, Branch of NIRDBS Bucharest, 48 Republicii Str., RO-400015 Cluj-Napoca, Romania
- Correspondence:
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Feng Y, Yuan D, Cao C, Kong B, Sun F, Xia X, Liu Q. Changes of in vitro digestion rate and antioxidant activity of digestion products of ethanol-modified whey protein isolates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107756] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Zhao Y, Yan M, Xue S, Zhang T, Shen X. Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel. J Dairy Sci 2022; 105:7253-7265. [PMID: 35863927 DOI: 10.3168/jds.2021-21605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Accepted: 04/20/2022] [Indexed: 11/19/2022]
Abstract
This study investigated the effect of ultrasound and enzymatic cross-linking on the freeze-thaw (FT) stability and release properties of whey protein isolate hydrogels. We evaluated the FT stability by the changes in the microstructure, riboflavin retention, syneresis, water holding capacity (WHC), and texture of gels subjected to 3 FT cycles. High-intensity ultrasound (HUS) and transglutaminase (TGase)-mediated cross-linking improved the FT stability of whey protein isolate hydrogels loaded with riboflavin (WPISAR), as demonstrated by a more uniform and denser porous structure, significantly higher riboflavin retention, WHC, and textural properties, and lower syneresis after 3 FT cycles than those of untreated hydrogels. Furthermore, HUS- and TGase-mediated cross-linking decreased protein erosion and swelling ratio of WPISAR in simulated gastrointestinal fluids (SGIF) and reduced the riboflavin release rate in SGIF both with and without the addition of digestive enzymes. After 3 FT cycles, faster riboflavin release occurred due to a more porous structure induced by ice crystal formation compared with their unfrozen counterparts as detected by confocal laser scanning microscopy. High-intensity ultrasound- and TGase-mediated cross-linking alleviated the FT-induced faster riboflavin release rate in SGIF. High-intensity ultrasound- and TGase-treated gel samples showed that both diffusion and network erosion were responsible for riboflavin release regardless of FT. These results suggest that HUS- and TGase-mediated cross-linking improved the FT stability of WPISAR with a high riboflavin retention, and might be a good candidate as a controlled-release vehicle for riboflavin delivery to overcome undesired FT processing.
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Affiliation(s)
- Yanli Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Mi Yan
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Shiqi Xue
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Tiehua Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Xue Shen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
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10
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Feng Y, Yuan D, Kong B, Sun F, Wang M, Wang H, Liu Q. Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential. Curr Res Food Sci 2022; 5:1386-1394. [PMID: 36110385 PMCID: PMC9468495 DOI: 10.1016/j.crfs.2022.08.012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/28/2022] [Accepted: 08/18/2022] [Indexed: 11/30/2022] Open
Abstract
Whey protein isolates (WPI) were treated with different ethanol level (20, 40, 60, and 80%, v/v) to promote structural unfolding and subsequent aggregation. In general, protein aggregation gradually increased with increasing ethanol level in a dose-dependent manner, which was implied by notably increased turbidity and gradually decreased solubility. The formation of aggregates, which were confirmed by the results of circular dichroism spectrum and total sulfhydryl content, were promoted mainly through disulfide bonds and intra-molecular hydrogen bonds. Moreover, ethanol treated WPI (E-WPI) had significantly enhanced antioxidant activities over native WPI, which was mainly attribute to the higher contents of specific amino acids (such as hydrophobic amino acids, aromatic amino acids, and sulfur-containing amino acids), and E-WPI prepared with moderate ethanol concentration (40% in our present study) exhibited the highest antioxidant activities. These results reveal that antioxidant activities of WPI can be increased by ethanol treatment and are possibly achieved through molecular unfolding of native WPI. Ethanol treatment caused unfolding and aggregation of whey protein isolate (WPI). Aggregation enhanced with increasing ethanol concentration (EC). Medium EC (40%, v/v) rendered the highest antioxidant activities of WPI.
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Affiliation(s)
- Yangyang Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Dongxue Yuan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Meijuan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
- Corresponding author.
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
- Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang, 150028, China
- Corresponding author. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
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11
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Soleimanifar M, Jafari SM, Assadpour E, Mirarab A. Electrosprayed whey protein nanocarriers containing natural phenolics; thermal and antioxidant properties, release behavior and stability. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110644] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Carlan IC, Estevinho BN, Rocha F. Innovation and improvement in food fortification: Microencapsulation of vitamin B2 and B3 by a spray-drying method and evaluation of the simulated release profiles. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1924768] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Ioana C. Carlan
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Porto, Portugal
| | - Berta N. Estevinho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Porto, Portugal
| | - Fernando Rocha
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Porto, Portugal
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13
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Stachowiak N, Kowalonek J, Kozlowska J. Freeze-Dried Matrices Composed of Degradable Polymers with Surfactant-Loaded Microparticles Based on Pectin and Sodium Alginate. MATERIALS (BASEL, SWITZERLAND) 2021; 14:3044. [PMID: 34204985 PMCID: PMC8199913 DOI: 10.3390/ma14113044] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/27/2021] [Accepted: 05/29/2021] [Indexed: 12/28/2022]
Abstract
Gelatin/polyvinylpyrrolidone/hydroxyethyl cellulose/glycerol porous matrices with microspheres made of sodium alginate or pectin and sodium alginate were produced. A surfactant was loaded into these microparticles. The microspheres were characterized using optical microscopy, scanning electron microscopy SEM, and laser diffraction particle size analyzer. For the matrices, the density, porosity, swelling capacity, dissolution in phosphate saline buffer were determined and SEM, mechanical, and thermogravimetric studies were applied. The results showed that the size of the two-component microspheres was slightly larger than that of single-ingredient microparticles. The images confirmed the spherical shape of the microparticles. The prepared matrices had high water uptake ability and porosity due to the presence of hydrophilic polymers. The presence of microparticles in the matrices caused a decrease in these parameters. Degradation of the composites with the microspheres was significantly faster than the matrix without them. The addition of microparticles increased the stiffness and toughness of the prepared materials. The efficiency of the thermal decomposition main stage was reduced in the samples with microspheres, whereas a char residue increased in these composites.
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Affiliation(s)
- Natalia Stachowiak
- Faculty of Chemistry, Nicolaus Copernicus University in Torun, Gagarina 7, 87-100 Torun, Poland; (J.K.); (J.K.)
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Stabilizing effect of the cyclodextrins additive to spray-dried particles of curcumin/polyvinylpyrrolidone on the supersaturated state of curcumin. ADV POWDER TECHNOL 2021. [DOI: 10.1016/j.apt.2021.03.032] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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15
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Akbarbaglu Z, Peighambardoust SH, Sarabandi K, Jafari SM. Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications. Food Chem 2021; 359:129965. [PMID: 33975145 DOI: 10.1016/j.foodchem.2021.129965] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 04/18/2021] [Accepted: 04/24/2021] [Indexed: 12/16/2022]
Abstract
Spray-drying is known as a common and economical technique for the encapsulation of various nutrients and bioactive compounds. However, shear and thermal tensions during atomization and dehydration, as well as physicochemical instability during storage, result in a loss of these compounds. As a solution, bioactives are stabilized into different carriers, among which proteins and peptides are of particular importance due to their functional properties, surface activity, and film/shell formability around particles. Given the importance of stabilization of bioactive compounds during spray drying, this paper focuses on the role of composition and type of carriers, as well as the characteristics and efficiency of various protein-based carriers in the encapsulation and maintaining of physicochemical, structural, and functional properties, along with biological activity of bioactive compounds (e.g., oleoresins, sterols, polyphenols, anthocyanins, carotenoids, probiotics, and peptides), and nutrients (e.g., vitamins, fatty acids and minerals) alone or in combination with other biopolymers.
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Affiliation(s)
- Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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16
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Wu G, Hui X, Liang J, Liu H, Chen H, Gong X, Brennan MA, Zeng XA, Guo X, Brennan CS. Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties. Food Chem 2021; 355:129620. [PMID: 33780795 DOI: 10.1016/j.foodchem.2021.129620] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/09/2021] [Accepted: 03/12/2021] [Indexed: 12/13/2022]
Abstract
Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with whey protein through spray-, or freeze-, drying strategies. The effects of encapsulation strategies and the addition of BC on the physical and functional characteristics, and anticancer activity of the ingredients were evaluated. The mechanistic interactions between the blackcurrant anthocyanins (BAs) with the whey protein components were predicted via in silico studies. HPLC results revealed that spray-dried and freeze-dried whey protein-BC encapsulates have effectively delivered the BAs. The physical and functional properties of the proteins were altered by drying strategies and the addition of BC. Anticancer effects were linked to reactive oxygen species production and cell apoptosis towards HepG2. Molecular docking results showed that hydrogen bonds were the main binding forces between BAs and various whey protein molecules, resulting in the formation of complexes. These findings are relevant to the formulation of powdered products to be used as ingredients in practical food matrix.
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Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Jiaxi Liang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Huifan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Han Chen
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Xi Gong
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Xin-An Zeng
- School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xinbo Guo
- School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand; School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China.
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17
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Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7. Food Sci Biotechnol 2021; 30:245-256. [PMID: 33732515 DOI: 10.1007/s10068-020-00870-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 10/19/2020] [Accepted: 12/23/2020] [Indexed: 10/22/2022] Open
Abstract
Decrease of survivability and stability is a major problem affecting probiotic functional food. Thus, in this study, Lactobacillus reuteri TF-7 producing bile salt hydrolase was microencapsulated in whey protein isolate (WPI) or whey protein isolate combined with nano-crystalline starch (WPI-NCS) using the spray-drying technique to enhance the survivability and stability of probiotics under various adverse conditions. Spherical microcapsules were generated with this microencapsulation technique. In addition, the survival of L. reuteri TF-7 loaded in WPI-NCS microcapsules was significantly higher than WPI microcapsules and free cells after exposure to heat, pH, and simulated gastrointestinal conditions. During long-term storage at 4, 25, and 35 °C, WPI-NCS microcapsules could retain both survival and biological activity. These findings suggest that microcapsules fabricated from WPI-NCS provide the most robust efficiency for enhancing the survivability and stability of probiotics, in which their great potentials appropriate to develop as the cholesterol-lowering probiotic supplements.
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18
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Ye Q, Ge F, Wang Y, Woo MW, Wu P, Chen XD, Selomulya C. On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food. Food Chem 2020; 346:128900. [PMID: 33418409 DOI: 10.1016/j.foodchem.2020.128900] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 10/02/2020] [Accepted: 12/16/2020] [Indexed: 12/11/2022]
Abstract
Curcumin is a bioactive food component, with poor bioaccessibility due to low water solubility and stability. Spray drying retained and in fact enhanced curcumin-whey protein isolate (WPI) complexation via desolvation, lowering the amount of unbound curcumin to <5% wt after drying, forming microparticles with better water solubility, stability, and bioaccessibility than raw curcumin. The desolvated microparticles encapsulated 3.47 ± 0.05 mg/g curcumin, almost one order of magnitude higher than the un-desolvated sample 0.37 ± 0.03 mg/g. After incorporation into yogurt, the rapid-release formula liberated 87% curcumin, whereas the targeted-release one discharged 44% before entering the simulated intestinal condition. Most of the yogurt sensory properties were not adversely affected, except for colour and curcumin flavour. This study proposed a strategy in which food ingredients containing hydrophobic bioactive small molecules can be incorporated into a food matrix to improve bioaccessibility and targeted release, without affecting their sensory properties.
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Affiliation(s)
- Qianyu Ye
- Department of Chemical Engineering, Monash University, Clayton 3168, Australia
| | - Fangzi Ge
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
| | - Meng Wai Woo
- Department of Chemical & Materials Engineering, The University of Auckland, Auckland, New Zealand
| | - Peng Wu
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
| | - Xiao Dong Chen
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
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19
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Hu Y, He C, Jiang C, Liao Y, Xiong H, Zhao Q. Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105729] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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20
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Simões LS, Abrunhosa L, Vicente AA, Ramos OL. Suitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compounds. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105492] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Wang Y, Selomulya C. Spray drying strategy for encapsulation of bioactive peptide powders for food applications. ADV POWDER TECHNOL 2020. [DOI: 10.1016/j.apt.2019.10.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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22
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Iurckevicz G, Dahmer D, Q Santos VA, Vetvicka V, M Barbosa-Dekker A, F H Dekker R, Maneck Malfatti CR, A da Cunha MA. Encapsulated Microparticles of (1→6)-β-d-Glucan Containing Extract of Baccharis dracunculifolia: Production and Characterization. Molecules 2019; 24:E2099. [PMID: 31163607 PMCID: PMC6600449 DOI: 10.3390/molecules24112099] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 05/27/2019] [Accepted: 05/31/2019] [Indexed: 12/15/2022] Open
Abstract
β-Glucans are biomacromolecules well known, among other biological activities, for their immunomodulatory potential. Similarly, extracts of Baccharis dracunculifolia also possess biological properties and are used in folk medicine for the treatment of inflammation, ulcers, and hepatic diseases. Microparticles containing (1→6)-β-d-glucan (lasiodiplodan) and B. dracunculifolia extract were produced and characterized. A 23 factorial design was employed to define the conditions of production of microparticles by atomization. Lasiodiplodan associated with maltodextrin and gum arabic was studied as a matrix material. Microparticles of 0.4 μm mean size and high phenolics content (3157.9 μg GAE/g) were obtained under the optimized conditions. The microparticle size ranged from 0.23 to 1.21 µm, and the mathematical model that best represented the release kinetics of the extract was the Korsmeyer-Peppas model. Diffusional exponent (n) values of 0.64 at pH 7.7 and 1.15 at pH 2.61 were found, indicating particles with a non-Fickian or anomalous transport system, and Super Case II transport, respectively. Thermal analysis indicated that the microparticles demonstrated high thermal stability. The X-ray diffraction analyses revealed an amorphous structure, and HPLC-DAD analysis showed microparticles rich in phenolic compounds: caffeic acid, p-coumaric acid, and catechin. The microparticles obtained comprise a new biomaterial with biological potential for applications in different fields.
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Affiliation(s)
- Genice Iurckevicz
- Chemistry Department, Universidade Estadual do Centro Oeste, Rua Simeão Varela de Sá, 03, Vila Carli, CEP, Guarapuava, PR 85040-080, Brazil.
| | - Débora Dahmer
- Chemistry Department, Universidade Tecnológica Federal do Paraná, Via do Conhecimento, Km 1, CEP, Pato Branco, PR 85503-390, Brazil.
| | - Vidiany A Q Santos
- Chemistry Department, Universidade Tecnológica Federal do Paraná, Via do Conhecimento, Km 1, CEP, Pato Branco, PR 85503-390, Brazil.
| | - Vaclav Vetvicka
- Department of Pathology, University of Louisville, 511 S. Floyd St, Louisville, KY 40292, USA.
| | - Aneli M Barbosa-Dekker
- Chemistry Department, CCE, Universidade Estadual de Londrina, CEP, Londrina, PR 86057-970, Brazil.
| | - Robert F H Dekker
- Programa de Pós-Graduação em Engenharia Ambiental, Universidade Tecnológica Federal do Paraná, Câmpus Londrina, CEP, Londrina, PR 86036-370, Brazil.
| | - Carlos Ricardo Maneck Malfatti
- Chemistry Department, Universidade Estadual do Centro Oeste, Rua Simeão Varela de Sá, 03, Vila Carli, CEP, Guarapuava, PR 85040-080, Brazil.
| | - Mário A A da Cunha
- Chemistry Department, Universidade Tecnológica Federal do Paraná, Via do Conhecimento, Km 1, CEP, Pato Branco, PR 85503-390, Brazil.
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