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Kim Y, Baek Y, Jeong E, Lee HG. Development of gelatinized-core liposomes for the oral delivery of EGCG with improved stability, release property, and cellular antioxidant activity. Colloids Surf B Biointerfaces 2024; 234:113723. [PMID: 38194838 DOI: 10.1016/j.colsurfb.2023.113723] [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: 08/15/2023] [Revised: 12/15/2023] [Accepted: 12/21/2023] [Indexed: 01/11/2024]
Abstract
Epigallocatechin gallate (EGCG) exhibits antioxidant, anti-cancer, and anti-inflammatory properties; however, low cellular permeability and stability limit its bioavailability. Liposomes have the potential for enhancing bioactive compounds' bioavailability. Yet, low entrapment efficiency (EE) and burst release of hydrophilic substances make them impractical for food industry use. Here, we incorporated gelatin into liposomes to overcome these limitations. EGCG-loaded conventional liposomes (EGCG/CLs) and gelatinized-core liposomes (EGCG/GLs) had small particle sizes and high absolute zeta potentials. Encapsulation in EGCG/GLs significantly improved the EE of EGCG compared to that in EGCG/CLs (p < 0.05). EGCG/GLs retained EGCG in the hydrophilic region, whereas EGCG/CLs exhibited significantly higher release of EGCG during storage (p < 0.05). Additionally, in comparison to EGCG/CLs, gelatin incorporation significantly enhanced the sustained release, cellular permeability, and cellular antioxidant activity of EGCG (p < 0.05). This study emphasizes the capability of gelatinized-core liposomes as a potent delivery system for enhancing the stability and bioavailability of EGCG/CLs, broadening the prospects for utilizing them in the food industry.
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Affiliation(s)
- Yujung Kim
- Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, South Korea
| | - Youjin Baek
- Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, South Korea
| | - Eunwoo Jeong
- Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, South Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, South Korea.
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Zhang J, Cui H, Qiu J, Wang X, Zhong Y, Yao C, Yao L, Zheng Q, Xiong C. Stability of glycosylated complexes loaded with Epigallocatechin 3-gallate (EGCG). Food Chem 2023; 410:135364. [PMID: 36623458 DOI: 10.1016/j.foodchem.2022.135364] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 11/07/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022]
Abstract
The application of Epigallocatechin-3-gallate (EGCG) in food industry was limited by its low stability in aqueous solutions and poor bioavailability in vivo. The novel EGCG glycosylated arachin nanoparticles (Ara-CMCS-EGCG) and EGCG glycosylated casein nanoparticles (Cas-CMCS-EGCG) were prepared to improve the stability and bioavailability of EGCG. The effect of different variables on the storage stability and the slow-release behavior of novel glycosylation complexes in nanoparticle background solution and artificial gastrointestinal fluid were investigated. The results showed that the DPPH scavenging activity of Ara-CMCS-EGCG and Cas-CMCS-EGCG were stable in temperature (25 ∼ 70 °C). EGCG could enhance the crosslinking effect of molecular particles in glycosylation complexes solution. The glycosylated protein nanoparticles were stable to acid-base and enzymolysis in simulated gastrointestinal fluid. The release rate of EGCG in simulated intestinal fluid was higher than that in simulated gastric fluid. The glycosylated protein carrier can not only release EGCG slowly, but also significantly improve the stability and bioavailability of EGCG in simulated gastrointestinal fluid.
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Affiliation(s)
- Jianyong Zhang
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China; Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, PR China
| | - Hongchun Cui
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, PR China
| | - Jiahuan Qiu
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Xiaoqing Wang
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Yixin Zhong
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Caiping Yao
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Lanying Yao
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Qunxiong Zheng
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - ChunHua Xiong
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China.
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Zhang W, Shen H, Li Y, Yang K, Lei P, Gu Y, Sun L, Xu H, Wang R. Preparation of Type-A Gelatin/Poly-γ-Glutamic Acid Nanoparticles for Enhancing the Stability and Bioavailability of (-)-Epigallocatechin Gallate. Foods 2023; 12:foods12091748. [PMID: 37174287 PMCID: PMC10178256 DOI: 10.3390/foods12091748] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/11/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023] Open
Abstract
(-)-Epigallocatechin gallate (EGCG) has gained considerable attention owing to its beneficial properties. However, its application as a functional food is restricted due to its instability and low bioavailability. In the present study, a food-derived nanoparticle system based on type A gelatin/γ-PGA was developed to preserve and deliver EGCG. The EGCG/gelatin/γ-PGA nanoparticles had a particle size of 155.1 ± 7.3 nm with a zeta potential of -23.9 ± 0.9 mV. Moreover, the EGCG/gelatin/γ-PGA nanoparticles enhanced the long-term storage stability and sustained antioxidant activity of EGCG compared to EGCG/gelatin nanoparticles. The nanoparticles protected EGCG in simulated gastric fluid containing pepsin while releasing it in simulated intestinal fluid. Additionally, the amount of EGCG transported in the Caco-2 monolayers treated with EGCG/gelatin/γ-PGA nanoparticles was three times higher than that of free EGCG, which might be related to the paracellular pathway and endocytosis. These results suggest that EGCG/gelatin/γ-PGA nanoparticles might be an effective delivery vehicle for EGCG, enhancing its potential applications in the functional food field.
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Affiliation(s)
- Weijie Zhang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Huangchen Shen
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Ying Li
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Kai Yang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Peng Lei
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Yian Gu
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Liang Sun
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Hong Xu
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Rui Wang
- College of Food Science and Light Industry, State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
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Zhang S, Dongye Z, Wang L, Li Z, Kang M, Qian Y, Cheng X, Ren Y, Chen C. Influence of environmental pH on the interaction properties of WP-EGCG non-covalent nanocomplexes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37029636 DOI: 10.1002/jsfa.12611] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 02/20/2023] [Accepted: 04/08/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Whey protein-epigallocatechin gallate (WP-EGCG) covalent conjugates and non-covalent nanocomplexes were prepared and compared using Fourier-transform infrared spectra. The effect of pH (at 2.6, 6.2, 7.1, and 8.2) on the non-covalent nanocomplexes' functional properties and the WP-EGCG interactions were investigated by studying antioxidant activity, emulsification, fluorescence quenching, and molecular docking, respectively. RESULTS With the formation of non-covalent and covalent complexes, the amide band decreased; the -OH peak disappeared; the antioxidant activity of WP-EGCG non-covalent complexes was 2.59- and 2.61-times stronger than WP-EGCG covalent conjugates for 1-diphenyl-2-picryl-hydrazyl (DPPH) and ferric reducing ability of plasma (FRAP), respectively (particle size: 137 versus 370 nm). The antioxidant activity (DPPH 27.48-44.32%, FRAP 0.47-0.63) was stronger at pH 6.2-7.1 than at pH 2.6 and pH 8.2 (DPPH 19.50% and 26.36%, FRAP 0.39 and 0.41). Emulsification was highest (emulsifying activity index 181 m2 g-1 , emulsifying stability index 107%) at pH 7.1. The interaction between whey protein (WP) and EGCG was stronger under neutral and weakly acidic conditions: KSV (5.11-8.95 × 102 L mol-1 ) and Kq (5.11-8.95 × 1010 L mol s-1 ) at pH 6.2-7.1. Binding constants (pH 6.2 and pH 7.1) increased with increasing temperature. Molecular docking suggested that hydrophobic interactions played key roles at pH 6.2 and pH 7.1 (∆H > 0, ∆S > 0). Hydrogen bonding was the dominant force at pH 2.6 and pH 8.2 (∆H < 0, ∆S < 0). CONCLUSION Environmental pH impacted the binding forces of WP-EGCG nanocomplexes. The interaction between WP and EGCG was stronger under neutral and weakly acidic conditions. Neutral and weakly acidic conditions are preferable for WP-EGCG non-covalent nanocomplex formation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shuangling Zhang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zixuan Dongye
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Li Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Zhenru Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Mengchen Kang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yaru Qian
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Xiaofang Cheng
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Yuhang Ren
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
| | - Chengwang Chen
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao, P. R. China
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Zhang S, Mao B, Cui S, Zhang Q, Zhao J, Tang X, Chen W. Absorption, metabolism, bioactivity, and biotransformation of epigallocatechin gallate. Crit Rev Food Sci Nutr 2023; 64:6546-6566. [PMID: 36728926 DOI: 10.1080/10408398.2023.2170972] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Epigallocatechin gallate (EGCG), a typical flavone-3-ol polyphenol containing eight free hydroxyl groups, is associated with a variety of bioactivities, such as antioxidant, anti-inflammatory, anti-cancer, and antibacterial activities. However, the poor bioavailability of EGCG restricts its use. In this review, we discuss the processes involved in the absorption and metabolism of EGCG, with a focus on its metabolic interactions with the gut microbiota. Next, we summarize the bioactivities of some key metabolites, describe the biotransformation of EGCG by different microorganisms, and discuss its catabolism by specific bacteria. A deeper understanding of the absorption, metabolism, and biotransformation of EGCG may enable its disease-preventive and therapeutic properties to be better utilized. This review provides a theoretical basis for further development and utilization of EGCG and its metabolites for improving the gut microbiota and physiological health.
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Affiliation(s)
- Shuling Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
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Dinda B, Dinda S, Dinda M. Therapeutic potential of green tea catechin, (-)-epigallocatechin-3- O-gallate (EGCG) in SARS-CoV-2 infection: Major interactions with host/virus proteases. PHYTOMEDICINE PLUS : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2023; 3:100402. [PMID: 36597465 PMCID: PMC9800022 DOI: 10.1016/j.phyplu.2022.100402] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Accepted: 12/24/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND The current COVID-19 pandemic from the human pathogenic virus SARS-CoV-2 has resulted in a major health hazard globally. The morbidity and transmission modality of this disease are severe and uncontrollable. As no effective clinical drugs are available for treatment of COVID-19 infection till to date and only vaccination is used as prophylaxis and its efficacy is restricted due to emergent of new variants of SARS-CoV-2, there is an urgent need for effective drugs for its treatment. PURPOSE The aim of this review was to provide a detailed analysis of anti-SARS-CoV-2 efficacy of (-)-epigallocatechin-3-O-gallate (EGCG), a major catechin constituent of green tea (Camellia sinensis (L.) Kuntze) beverage to highlight the scope of EGCG in clinical medicine as both prophylaxis and treatment of present COVID-19 infection. In addition, the factors related to poor oral bioavailabilty of EGCG was also analysed for a suggestion for future research in this direction. STUDY DESIGN We collected the published articles related to anti-SARS-CoV-2 activity of EGCG against the original strain (Wuhan type) and its newly emerged variants of SARS-CoV-2 virus. METHODS A systematic search on the published literature was conducted in various databases including Google Scholar, PubMed, Science Direct and Scopus to collect the relevant literature. RESULTS The findings of this search demonstrate that EGCG shows potent antiviral activity against SARS-CoV-2 virus by preventing viral entry and replication in host cells in vitro models. The studies on the molecular mechanisms of EGCG in inhibition of SARS-CoV-2 infection in host cells reveal that EGCG blocks the entry of the virus particles by interaction with the receptor binding domain (RBD) of viral spike (S) protein to host cell surface receptor protease angiotensin-converting enzyme 2 (ACE2) as well as suppression of the expressions of host proteases, ACE2, TMPRSS2 and GRP78, required for viral entry, by Nrf2 activation in host cells. Moreover, EGCG inhibits the activities of SARS-CoV-2 main protease (Mpro), papain-like protease (PLpro), endoribonuclease Nsp15 in vitro models and of RNA-dependent RNA polymerase (RdRp) in molecular docking model for suppression of viral replication. In addition, EGCG significantly inhibits viral inflammatory cytokine production by stimulating Nrf2- dependent host immune response in virus-infected cells. EGCG significantly reduces the elevated levels of HMGB1, a biomarker of sepsis, lung fibrosis and thrombotic complications in viral infections. EGCG potentially inhibits the infection of original (Wuhan type) strain of SARS-CoV-2 and other newly emerged variants as well as the infections of SARS-CoV-2 virus spike-protein of WT and its mutants-mediated pseudotyped viruses . EGCG shows maximum inhibitory effect against SARS-CoV-2 infection when the host cells are pre-incubated with the drug prior to viral infection. A sorbitol/lecithin-based throat spray containing concentrated green tea extract rich in EGCG content significantly reduces SARS-CoV-2 infectivity in oral mucosa. Several factors including degradation in gastrointestinal environment, low absorption in small intestine and extensive metabolism of EGCG are responsible for its poor bioavailability in humans. Pharmacokinetic and metabolism studies of EGCG in humans reveal poor bioavailability of EGCG in human plasma and EGCG-4"-sulfate is its major metabolite. The concentration of EGCG-4"-sulfate in human plasma is almost equivalent to that of free EGCG (Cmax 177.9 vs 233.5 nmol/L). These findings suggest that inhibition of sulfation of EGCG is a crucial factor for improvement of its bioavailability. In vitro study on the mechanism of EGCG sulfonation indicates that sulfotransferases, SULT1A1 and SULT1A3 are responsible for sulfonation in human liver and small intestine, respectively. Some attempts including structural modifications, and nanoformulations of EGCG and addition of nutrients with EGCG have been made to improve the bioavailability of EGCG. CONCLUSIONS The findings of this study suggest that EGCG has strong antiviral activity against SARS-CoV-2 infection independent of viral strains (Wuhan type (WT), other variants) by inhibition of viral entry and replication in host cells in vitro models. EGCG may be useful in reduction of this viral load in salivary glands of COVID-19 patients, if it is applied in mouth and throat wash formulations in optimal concentrations. EGCG could be a promising candidate in the development of effective vaccine for prevention of the infections of newly emergent strains of SARS-CoV-2 virus. EGCG might be useful also as a clinical medicine for treatment of COVID-19 patients if its bioavailability in human plasma is enhanced.
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Affiliation(s)
- Biswanath Dinda
- Department of Chemistry, Tripura University, Suryamaninagar, Agartala, Tripura, 799 022, India
| | - Subhajit Dinda
- Department of Chemistry, Kamalpur Govt Degree College, Dhalai,Tripura, 799 285, India
| | - Manikarna Dinda
- Department of Biochemistry and Molecular Genetics, University of Virginia, School of Medicine, Charlottesville, 1300 Jefferson Park Ave, VA, 22908, United States of America
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Płoska J, Garbowska M, Pluta A, Stasiak-Różańska L. Bacterial cellulose - innovative biopolymer and possibilities of its applications in dairy industry. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions).
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9
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Liu L, Ode Boni BO, Ullah MW, Qi F, Li X, Shi Z, Yang G. Cellulose: A promising and versatile Pickering emulsifier for healthy foods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2142940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Li Liu
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
- Medical Research Center, Affiliated Hospital of North Sichuan Medical College, Nanchong, China
| | - Biaou Oscar Ode Boni
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Muhammad Wajid Ullah
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Fuyu Qi
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Xiaohong Li
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai, China
| | - Zhijun Shi
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Guang Yang
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
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Kumar A, Kaur R, Kumar V, Kumar S, Gehlot R, Aggarwal P. New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107810] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Fabrication and Characterization of W/O/W Emulgels by Sipunculus nudus Salt-Soluble Proteins: Co-Encapsulation of Vitamin C and β-Carotene. Foods 2022; 11:foods11182720. [PMID: 36140849 PMCID: PMC9497784 DOI: 10.3390/foods11182720] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/23/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022] Open
Abstract
W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil–water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) of Sipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and β-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and β-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 °C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity.
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Ntamo Y, Jack B, Ziqubu K, Mazibuko-Mbeje SE, Nkambule BB, Nyambuya TM, Mabhida SE, Hanser S, Orlando P, Tiano L, Dludla PV. Epigallocatechin gallate as a nutraceutical to potentially target the metabolic syndrome: novel insights into therapeutic effects beyond its antioxidant and anti-inflammatory properties. Crit Rev Food Sci Nutr 2022; 64:87-109. [PMID: 35916835 DOI: 10.1080/10408398.2022.2104805] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Epigallocatechin gallate (EGCG) is one of the most abundant and powerful flavonoids contained in green tea. Because of the global increase in green tea consumption, there has been a general interest in understanding its health benefits, including its bioactive compounds like EGCG. Indeed, preclinical evidence already indicates that EGCG demonstrated a strong antioxidant and anti-inflammatory properties that could be essential in protecting against metabolic syndrome. The current review explores clinical evidence reporting on the beneficial effects of EGCG supplementation in obese subjects or patients with diverse metabolic complications that include type 2 diabetes and cardiovascular disease. The discussion incorporates the impact of different formulations of EGCG, as well as the effective doses and treatment duration. Importantly, besides highlighting the potential use of EGCG as a nutraceutical, the current review also discusses crucial evidence related to its pharmaceutical development as an agent to hinder metabolic diseases, including its bioavailability and metabolism profile, as well as its well-known biological properties.
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Affiliation(s)
- Yonela Ntamo
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa
| | - Babalwa Jack
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa
| | - Khanyisani Ziqubu
- Department of Biochemistry, North-West University, Mmabatho, South Africa
| | | | - Bongani B Nkambule
- School of Laboratory Medicine and Medical Sciences, University of KwaZulu-Natal, Durban, South Africa
| | - Tawanda M Nyambuya
- Department of Health Sciences, Namibia University of Science and Technology, Windhoek, Namibia
| | - Sihle E Mabhida
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa
| | - Sidney Hanser
- Department of Physiology and Environmental Health, University of Limpopo, Sovenga, South Africa
| | - Patrick Orlando
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Luca Tiano
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Phiwayinkosi V Dludla
- Biomedical Research and Innovation Platform, South African Medical Research Council, Tygerberg, South Africa
- Department of Biochemistry and Microbiology, University of Zululand, KwaDlangezwa, South Africa
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14
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Yin Z, Zheng T, Ho CT, Huang Q, Wu Q, Zhang M. Improving the stability and bioavailability of tea polyphenols by encapsulations: a review. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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15
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Marathe SJ, Dedhia N, Singhal RS. Esterification of sugars and polyphenols with fatty acids: techniques, bioactivities, and applications. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.12.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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16
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Heidari F, Jafari SM, Ziaiifar AM, Malekjani N. Stability and release mechanisms of double emulsions loaded with bioactive compounds; a critical review. Adv Colloid Interface Sci 2022; 299:102567. [PMID: 34839180 DOI: 10.1016/j.cis.2021.102567] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/19/2021] [Accepted: 11/20/2021] [Indexed: 12/27/2022]
Abstract
Double emulsions (DEs), known as emulsions of emulsions, are dispersion systems in which the droplets of one dispersed liquid are further dispersed in another liquid, producing double-layered liquid droplets. These systems are widely used in the food and pharmaceutical industries due to their ability to co-encapsulate both hydrophilic and hydrophobic bioactive compounds. However, they are sensitive and unstable and their controlled release is challenging. In this study, first, the stability of DEs and their release mechanisms are reviewed. Then, the factors affecting their stability, and the release of bioactive compounds are studied. Finally, modeling of the release in DEs is discussed. This information can be useful to optimize the formulation of DEs in order to utilize them in different industries.
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Affiliation(s)
- Fatemeh Heidari
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran.
| | - Aman Mohammad Ziaiifar
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
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17
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Díaz-Ruiz R, Laca A, Sánchez M, Fernández MR, Matos M, Gutiérrez G. Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties. Int J Mol Sci 2021; 23:ijms23010085. [PMID: 35008506 PMCID: PMC8744663 DOI: 10.3390/ijms23010085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/15/2021] [Accepted: 12/19/2021] [Indexed: 12/20/2022] Open
Abstract
Trans-resveratrol (RSV) needs to be encapsulated to maintain its beneficial properties on the human body. This is due to its extreme photosensitivity, short biological half-life, and easy oxidation. In this study, the use of double emulsions for RSV encapsulation and their further application on functional yoghurts was studied. Different types of yoghurts were prepared: with and without RSV and with two types of volumetric emulsion formulations (20/80 and 30/70). In order to study the influence of the addition of double emulsions to the physical properties of the prepared yoghurts, they were characterised fresh and after a month under storage at 4 °C, in terms of droplet size, morphology, stability, rheology, texturometry, colorimetry, and antioxidant capacity. Results obtained showed that the presence of emulsion in the yoghurts produced a generalised decrease in the predominant droplet size (from 48 µm to 15-25 µm) and an increase in the stability. Additionally, a predominantly elastic character was observed. The firmness values obtained were very similar for all the yoghurts analysed and did not suffer important modifications with time. A slight colour variation was observed with storage time in the control sample, whereas a more notable variation in the case of emulsion yoghurts was observed. An appreciable increase of the antioxidant capacity of the final functional yoghurt (100 g) was observed when it contained 5-8 mg of RSV. Encapsulated RSV added to yoghurts presented a larger protection against RSV oxidation compared with free RSV, presenting a larger antioxidant inhibition after one month of storage. Moreover, the antioxidant capacity of yoghurts with encapsulated RSV was not affected under storage, since slight reductions (3%) were registered after one month of storage at 4 °C.
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Affiliation(s)
- Rocío Díaz-Ruiz
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
| | - Amanda Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
| | - Marta Sánchez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
| | - Manuel Ramón Fernández
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
| | - María Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain; (R.D.-R.); (A.L.); (M.S.); (M.R.F.); (M.M.)
- Instituto Universitario de Biotecnología de Asturias, University of Oviedo, 33006 Oviedo, Spain
- Correspondence: ; Tel.: +34-985103509; Fax: +34-985103434
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18
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Sabaghi M, Hoseyni SZ, Tavasoli S, Mozafari MR, Katouzian I. Strategies of confining green tea catechin compounds in nano-biopolymeric matrices: A review. Colloids Surf B Biointerfaces 2021; 204:111781. [PMID: 33930733 DOI: 10.1016/j.colsurfb.2021.111781] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/18/2021] [Accepted: 04/20/2021] [Indexed: 02/08/2023]
Abstract
Catechins are polyphenolic compounds which abundantly occur in the plants, especially tea leaves. They are widely used in nutraceutical and pharmaceutical formulations due to their capability of lowering the risk of developing various diseases. Nevertheless, low stability, loss of antioxidant and antimicrobial activities hinder the direct application of catechins in food formulations. To surmount this pervasive challenge, bioactive ingredients should be entrapped in a biopolymeric matrix. Thus, nanoencapsulation technology would be an appropriate strategy to improve the stability of these bioactive compounds and to protect them against degradation. Among different types of nanocarriers, biopolymer-based nanovehicles has captured a lot of attention in both industry and academia due to their safety and biocompatibility. This revision enlarges upon the various types of biopolymeric nanostructures used for accommodation of catechins, namely nanogels, nanotubes, nanofibers, nanoemulsions and nanoparticles. Last but not least, the applications of the entrapped catechins in the food industry are highlighted.
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Affiliation(s)
- Moslem Sabaghi
- Department of Food Science and Technology, Gorgan University of Agricultural and Natural Resources, Gorgan, Iran; Nano-encapsulation in the Food, Nutraceutical, and Pharmaceutical Industries Group (NFNPIG), Universal Scientific Education and Research Network (USERN), Tehran, Iran
| | - Seyedeh Zahra Hoseyni
- Department of Food Science and Technology, Gorgan University of Agricultural and Natural Resources, Gorgan, Iran
| | - Sedighe Tavasoli
- Department of Food Science and Technology, Gorgan University of Agricultural and Natural Resources, Gorgan, Iran
| | - M R Mozafari
- Australasian Nanoscience and Nanotechnology Initiative (ANNI), 8054 Monash University LPO, Clayton, Victoria, 3168, Australia
| | - Iman Katouzian
- Department of Food Science and Technology, Gorgan University of Agricultural and Natural Resources, Gorgan, Iran; Nano-encapsulation in the Food, Nutraceutical, and Pharmaceutical Industries Group (NFNPIG), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Australasian Nanoscience and Nanotechnology Initiative (ANNI), 8054 Monash University LPO, Clayton, Victoria, 3168, Australia.
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19
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Tan C, McClements DJ. Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation. Foods 2021; 10:foods10040812. [PMID: 33918596 PMCID: PMC8068840 DOI: 10.3390/foods10040812] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 12/13/2022] Open
Abstract
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.
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Affiliation(s)
- Chen Tan
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: ; Tel.: +1-413-545-2275
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20
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Fu J, Zhu Y, Cheng F, Zhang S, Xiu T, Hu Y, Yang S. A composite chitosan derivative nanoparticle to stabilize a W 1/O/W 2 emulsion: Preparation and characterization. Carbohydr Polym 2021; 256:117533. [PMID: 33483050 DOI: 10.1016/j.carbpol.2020.117533] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 11/21/2020] [Accepted: 12/08/2020] [Indexed: 12/31/2022]
Abstract
For preparing stable water-in-oil-in-water emulsion, the role of nanoparticles in stabilizing the interface is very important. In this study, chitosan hydrochloride-carboxymethyl chitosan (CHC-CMC) nanoparticles were prepared considering electrostatic interactions; then the emulsion was prepared and the stability characteristics in presence of NaCl (0-200 mmol/L) and 30 d storage were studied. CHC-CMC nanoparticles (261 nm) were obtained when the CHC: CMC ratio was 1:2. CHC-CMC formation was verified by FT-IR when a new peak appeared at 1580 cm-1; W2 contained 2 wt % CHC-CMC and W1 contained 1 wt % sodium alginate, the creaming index (81.6 %) was higher for the emulsions than Tween 80 (67.4 %) after 30 d. Confocal laser scanning microscopy confirmed the double microstructures, in contrast to the collapse with Tween 80, because the CHC-CMC nanoparticles were densely adsorbing on the oil-water interface. This indicates that CHC-CMC has a stronger ability to stabilize W1/O/W2 emulsion than Tween 80.
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Affiliation(s)
- Juanjuan Fu
- Food Science and Engineering College, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Yinglian Zhu
- Food Science and Engineering College, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Fansheng Cheng
- Food Science and Engineering College, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Shuangling Zhang
- Food Science and Engineering College, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China.
| | - Tiantian Xiu
- Food Science and Engineering College, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Yue Hu
- Food Science and Engineering College, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
| | - Shuo Yang
- Food Science and Engineering College, Qingdao Agricultural University, No. 700, Changcheng Road, Qingdao 266109, PR China
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21
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Gao J, Mao Y, Xiang C, Cao M, Ren G, Wang K, Ma X, Wu D, Xie H. Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model. Food Chem 2021; 354:129516. [PMID: 33744663 DOI: 10.1016/j.foodchem.2021.129516] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 02/17/2021] [Accepted: 02/27/2021] [Indexed: 12/11/2022]
Abstract
In this work, the β-lactoglobulin/gum arabic (β-Lg-GA) complexes were prepared to encapsulate epigallocatechin gallate (EGCG), forming β-Lg-GA-EGCG complex nanoparticles with an average particle size of 133 nm. The β-Lg-GA complexes exhibited excellent encapsulation efficiency (84.5%), and the antioxidant performance of EGCG in vitro was improved after encapsulation. It was recorded that 86% of EGCG could be released in simulated intestinal fluid after 3 h of digestion, much faster than that in simulated gastric fluid, indicating that the β-Lg-GA complexes were effective in enhancing EGCG stability, which was confirmed using SDS-PAGE and SEM. Further spectrum results demonstrated that various intramolecular interactions including electrostatic, hydrophobic and hydrogen bonding interactions contribute to the formation of β-Lg-GA-EGCG complex nanoparticles. Also, XRDexperiments indicated that EGCG was successfully encapsulated by β-Lg-GA complexes. Therefore, the β-Lg-GA complexes hold great potentials in the protective delivery of sensitive bioactives.
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Affiliation(s)
- Jian Gao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Yuezhong Mao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Chuyue Xiang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Mengna Cao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Gerui Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Kuiwu Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Xiangjuan Ma
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Di Wu
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Hujun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
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22
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Wankhede VP, Sharma P, Hussain SA, Singh RRB. Structure and stability of W 1/O/W 2 emulsions as influenced by WPC and NaCl in inner aqueous phase. Journal of Food Science and Technology 2020; 57:3482-3492. [PMID: 32728295 DOI: 10.1007/s13197-020-04383-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/02/2020] [Accepted: 03/31/2020] [Indexed: 11/29/2022]
Abstract
Effect of WPC and NaCl in internal aqueous phase (W1) of W1/O/W2 type double emulsions was studied. Pre-emulsion and final emulsion were prepared using microfluidizer and Ultra-Turrax high shear mixer, respectively. The emulsions prepared using salt exhibited uniform droplet size distribution and structural integrity. WPC at 6% and NaCl at 2 or 4% levels demonstrated better sedimentation stability (> 99%) and encapsulation stability (> 95%) during preparation and storage of double emulsions. Samples without added NaCl showed poor emulsion stability and structural integrity. Higher level of WPC i.e. 8% resulted in poor stability and encapsulation efficiency of double emulsions at all salt levels. Combined use of optimum levels of WPC and NaCl along with processing interventions resulted in stable double emulsions even after storage at room temperature for 10 days. This study highlights the fact that structural integrity of internal aqueous phase (W1) depends upon presence of osmotic agent i.e. salt and stabilising proteins i.e. WPC.
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Affiliation(s)
- Vivek Prakash Wankhede
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132 001 India
| | - Prateek Sharma
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132 001 India
| | - Shaik Abdul Hussain
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132 001 India
| | - Ram Ran Bijoy Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132 001 India
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23
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Han YC, Chiu HF, Ho YT, Venkatakrishnan K, Wang CK. Improved bioavailability of EGCG after complexation with royal jelly protein. J Food Biochem 2020; 44:e13372. [PMID: 32710596 DOI: 10.1111/jfbc.13372] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/05/2020] [Accepted: 06/19/2020] [Indexed: 12/20/2022]
Abstract
This study was designed to check whether complexation of royal jelly (RJ) proteins with green tea extract enriched with EGCG, would enhance the bioavailability on C2BBe1 cells. The total phenolic and EGCG of green tea extract (GTex) as well as the protein level of RJ were measured. The best entrapment efficiency (30.47%) was noted at a 10:4 ratio (RJ:EGCG of GTex) to confirm the maximum EGCG-RJ complexation. Followed by in vitro studies to check the cytotoxicity, morphological changes, EGCG uptake, and TBARS (antioxidant) activity were evaluated on C2BBe1 cells. The EGCG-RJ protein complex showed less toxicity without any morphological changes with better cellular EGCG uptake than GTex or GTex-RJ mixture on CeBBe1 cells. Besides, the EGCG-RJ protein complex display maximum TBARS suppressing activity to showcase better stability. This study infers that complexation of RJ proteins with EGCG (EGCG-RJ protein complex) could significantly improve the bioavailability of EGCG. PRACTICAL APPLICATIONS: EGCG is the major active component of green tea, which is responsible for various biological functions. Previous studies have indicated that complexation of EGCG with proteins (act as a carrier) could considerably improve the bioavailability of EGCG. Hence, the author speculates that complexation or combination of RJ with green tea (EGCG), might improve the bioavailability as well as enhance its biological properties. The outcome of this cell line study showed that the EGCG-RJ protein complex showed better bioavailability than EGCG or GTex, and thus, indicating that this novel complex can be used in the future for better EGCG bioavailability with improved biological function. However, further studies are needed to confirm the types of interaction and the reason for better bioavailability.
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Affiliation(s)
- Yi Chun Han
- School of Nutrition, Chung Shan Medical University, Taichung City, Taiwan, ROC
| | - Hui-Fang Chiu
- Department of Chinese Medicine, Taichung Hospital, Ministry of Health and Well-being, Taichung City, Taiwan, ROC
| | - Ying Ting Ho
- School of Nutrition, Chung Shan Medical University, Taichung City, Taiwan, ROC
| | | | - Chin-Kun Wang
- School of Nutrition, Chung Shan Medical University, Taichung City, Taiwan, ROC
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24
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Díaz-Ruiz R, Martínez-Rey L, Laca A, Álvarez JR, Gutiérrez G, Matos M. Enhancing trans-Resveratrol loading capacity by forcing W 1/O/W 2 emulsions up to its colloidal stability limit. Colloids Surf B Biointerfaces 2020; 193:111130. [PMID: 32450506 DOI: 10.1016/j.colsurfb.2020.111130] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 05/06/2020] [Accepted: 05/11/2020] [Indexed: 02/06/2023]
Abstract
Trans-Resveratrol (3, 5, 4'-trihydroxystilbene) is a naturally occurring polyphenol easily oxidizable and extremely photosensitive with a short biological half-life that must be encapsulated to maintain its beneficial properties on the human body. The aim of this work is to increase the amount of resveratrol encapsulated using concentrated double water-in-oil-in-water (W1/O/W2) emulsions, making these systems more interesting as ingredient for functional food products and/or pharmaceutical formulations. The concentration of the inner emulsion (W1/O) for several external (W1O/W2) ratios was optimized in terms of encapsulation efficiency (EE), colloidal stability and rheological behaviour. W1/O emulsions formulated with ratios of 30/70 and 40/60 were used to obtain double emulsions (with ratios of 20/80 up to 80/20 of W1O/W2). Trans-Resveratrol EE increased up to 90 % when the most concentrated double emulsions were prepared for both W1/O ratios tested. The maximum resveratrol concentrations on double emulsions were 10.8 mg/L and 14.4 mg/L when 30/70 and 40/60 of W1/O ratios were used, respectively. However, longer time stability was found for double high internal phase emulsions (W1O/W2) with a ratio of 30/70 of W1/O. The double emulsion formulated with a 80/20 W1O/W2 volumetric ratio together with 30/70 of W1/O seems suitable to be used as ingredient for pharmaceutical and food devices/products due to its high colloidal stability, clearly pseudoplastic and elastic behaviour, high EE and large trans-Resveratrol carrier capacity.
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Affiliation(s)
- Rocío Díaz-Ruiz
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - Lemuel Martínez-Rey
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - Amanda Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - José Ramón Álvarez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
| | - María Matos
- Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain.
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25
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The hydrogel of whey protein isolate coated by lotus root amylopectin enhance the stability and bioavailability of quercetin. Carbohydr Polym 2020; 236:116009. [DOI: 10.1016/j.carbpol.2020.116009] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 02/08/2020] [Accepted: 02/13/2020] [Indexed: 11/20/2022]
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26
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Kiokias S, Proestos C, Oreopoulou V. Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties. Foods 2020; 9:E534. [PMID: 32344540 PMCID: PMC7231038 DOI: 10.3390/foods9040534] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/19/2020] [Accepted: 04/22/2020] [Indexed: 01/05/2023] Open
Abstract
Nature has generously offered a wide range of herbs (e.g., thyme, oregano, rosemary, sage, mint, basil) rich in many polyphenols and other phenolic compounds with strong antioxidant and biochemical properties. This paper focuses on several natural occurring phenolic acids (caffeic, carnosic, ferulic, gallic, p-coumaric, rosmarinic, vanillic) and first gives an overview of their most common natural plant sources. A summary of the recently reported antioxidant activities of the phenolic acids in o/w emulsions is also provided as an in vitro lipid-based model system. Exploring the interfacial activity of phenolic acids could help to further elucidate their potential health properties against oxidative stress conditions of biological membranes (such as lipoproteins). Finally, this review reports on the latest literature evidence concerning specific biochemical properties of the examined phenolic acids.
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Affiliation(s)
- Sotirios Kiokias
- Research Executive Agency (REA), Place Charles Rogier 16, 1210 Bruxelles, Belgium;
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece;
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iron Politechniou, 9, 15780 Athens, Greece
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27
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Dai W, Ruan C, Zhang Y, Wang J, Han J, Shao Z, Sun Y, Liang J. Bioavailability enhancement of EGCG by structural modification and nano-delivery: A review. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103732] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
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28
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Abbasi MS, Song R, Lee J. Breakups of an encapsulated surfactant-laden aqueous droplet under a DC electric field. SOFT MATTER 2019; 15:8905-8911. [PMID: 31621746 DOI: 10.1039/c9sm01623f] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
We investigate the breakups of an encapsulated conducting aqueous droplet under a direct-current electric field via extensive experiments and theoretical analysis. The encapsulating shell phase and the ambient phase consist of leaky dielectric liquids. We change the surface tension by using an aqueous core with different surfactant (Tween 80) concentrations. Moreover, we vary the core size under different electric-field conditions and observe the core dynamics. We present three different breakup modes of the encapsulated droplet. In the first mode, the encapsulated core forms asymmetric Janus shapes after breakup. In the second and third breakup modes, stable and unstable ternary droplets are formed, respectively. We show that the surfactant molecules significantly alter the dynamics of core stretching. According to the theoretical analysis, we identify the critical conditions of instability leading to breakup. We plot the breakup modes in the form of a phase diagram in the electric capillary number (Ca23 = ε3rsEo2/γ23; ratio of interfacial electric to capillary stresses) vs. radius ratio of the core to the shell (β = rc/rs) parametric space at different nondimensional surfactant concentrations (C* = CTween 80/CCMC, where CCMC represents the critical micellar concentration). The study provides essential physical insight into encapsulated emulsions and is useful for their application in various areas of science and technology.
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Affiliation(s)
- Muhammad Salman Abbasi
- School of Mechanical Engineering, Sungkyunkwan University, Suwon, Gyeonggi-do 16419, Republic of Korea. and Faculty of Mechanical Engineering, University of Engineering and Technology, Lahore, Pakistan
| | - Ryungeun Song
- School of Mechanical Engineering, Sungkyunkwan University, Suwon, Gyeonggi-do 16419, Republic of Korea.
| | - Jinkee Lee
- School of Mechanical Engineering, Sungkyunkwan University, Suwon, Gyeonggi-do 16419, Republic of Korea.
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