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Ye L, Wang Y, Lu X. Pickering emulsion stabilized by quercetin-β-cyclodextrin-diglyceride particles: Effect of diglyceride content on interfacial behavior and emulsifying property of complex particles. Food Chem 2024; 455:139901. [PMID: 38833858 DOI: 10.1016/j.foodchem.2024.139901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 05/14/2024] [Accepted: 05/28/2024] [Indexed: 06/06/2024]
Abstract
This research develops diacylglycerol (DAG) based Pickering emulsions with enhanced oxidative stability stabilized by self-assembled quercetin/DAG/β-cyclodextrin (β-CD) complexes (QDCCs) using a one-step agitation method. Influence of DAG content (5%, 15%, 40%, and 80%, w/w) on the self-assembly behavior, interfacial properties, and emulsifying ability of complex particles was investigated. SEM, XRD and ATR-FTIR studies confirmed the formation of ternary composite particles. QDCCs in 80% DAG oil had the highest quercetin encapsulation efficiency (6.09 ± 0.01%), highest DPPH radical scavenging rate and ferric reducing antioxidant property (FRAP). β-CD and quercetin adsorption rates in emulsion with 80% DAG oil were 88.4 ± 2.53% and 98.34 ± 0.15%, respectively. Pickering emulsions with 80% DAG had the smallest droplet size (8.90 ± 1.87 μm) and excellent oxidation stability. This research develops a novel approach to regulate the physicochemical stability of DAG-based emulsions by anchoring natural antioxidants at the oil-water interface through a one-pot self-assembly method.
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Affiliation(s)
- Liuyu Ye
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
| | - Xuanxuan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
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Nikolić D, Subotić S, Skorić S. The common nase (Chondrostoma nasus) as an indicator of aquatic pollution and human health risk assessment associated with its consumption. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:1050-1063. [PMID: 38036903 DOI: 10.1007/s11356-023-31018-1] [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] [Received: 12/29/2022] [Accepted: 11/07/2023] [Indexed: 12/02/2023]
Abstract
Individuals of common nase were sampled from three waterbodies (Kačer river, Zaovine, and Medjuvršje reservoirs) with different characteristics, types, and levels of anthropogenic pressure. The aims of this study were to determine the concentrations of 26 elements in gills, liver, and muscle using inductively coupled plasma optical emission spectrometry (ICP-OES); determine the concentrations of 17 organochlorine pesticides (OCPs) in muscle tissue using gas chromatography with mass spectrometric detection (GC-MS); compare these findings with fish condition (CF); and conduct human health risk and benefit assessments due to consumption of fish meat using target hazard quotient, target carcinogenic risk factor, Se:Hg molar ratio, Na:K and Ca:Mg ratios, and contribution of elements to human diet. Results indicated that in addition to the fact that the type of ecosystem (lentic vs. lotic) plays an important role in the fate and kinetics of pollutants, the degree of anthropogenic pressure is one of the most important factors of environmental pollution - Zaovine and Medjuvršje reservoirs (both lentic ecosystems) had the lowest and the highest levels of pollution, respectively. CF did not reflect the differences in accumulation of all analyzed elements in nase tissues. None of the 17 analyzed OCPs were detected due to the absence of recent use. Fish muscle was the least affected by metal pollution at all studied localities and could be safely used for consumption. We recorded several benefits for human health when using the nase meat in human diet.
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Affiliation(s)
- Dušan Nikolić
- Department of Inland Water Biology and Protection, University of Belgrade - Institute for Multidisciplinary Research, Kneza Višeslava 1, 11030, Belgrade, Serbia.
| | - Srđan Subotić
- University of Belgrade - Faculty of Biology, Studentski Trg 16, 11000, Belgrade, Serbia
| | - Stefan Skorić
- Department of Inland Water Biology and Protection, University of Belgrade - Institute for Multidisciplinary Research, Kneza Višeslava 1, 11030, Belgrade, Serbia
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Kong P, Thangunpai K, Zulfikar A, Masuo S, Abe JP, Enomae T. Preparation of Green Anti- Staphylococcus aureus Inclusion Complexes Containing Hinoki Essential Oil. Foods 2023; 12:3104. [PMID: 37628104 PMCID: PMC10453407 DOI: 10.3390/foods12163104] [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: 07/18/2023] [Revised: 08/12/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023] Open
Abstract
This study aimed to prepare anti-Staphylococcus aureus inclusion complexes (ICs) of Hinoki essential oil (HEO) with β-cyclodextrin (β-CD) and 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD). An ultrasound-assisted kneading method was applied for the complexation for the first time. The recovery yield, embedding fraction and loading capacity of the HEO/β-CD ICs were 92.5%, 78.0% and 11.9%, respectively, while the corresponding values were 80.8%, 73.7% and 12.9% for the HEO/2-HP-β-CD ICs. As well, a comparative study confirmed the efficiency of the ultrasound-assisted kneading method was higher than the traditional kneading method. The results of SEM, XRD, GC-MS and FT-IR suggested the successful formation of ICs. A significant anti-Staphylococcus aureus activity of the fabricated ICs was demonstrated using a colony counting method. Notably, when the dose in liquid culture medium was 20 g L-1, inhibitory rates of 99.8% for HEO/β-CD ICs and 100% for HEO/2-HP-β-CD ICs were achieved. Furthermore, the hydrophilic property of the ICs was proved by water contact angle measurements, implying they have the potential to act as anti-Staphylococcus aureus agents for blending with hydrophilic biodegradable materials for diverse food packaging utilizations.
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Affiliation(s)
- Peifu Kong
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (P.K.); (K.T.); (A.Z.)
| | - Kotchaporn Thangunpai
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (P.K.); (K.T.); (A.Z.)
| | - Ainun Zulfikar
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (P.K.); (K.T.); (A.Z.)
- Materials and Metalurgical Engineering Department, Institut Teknologi Kalimantan, Balikpapan 76127, Indonesia
| | - Shunsuke Masuo
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (S.M.); (J.P.A.)
| | - Junichi Peter Abe
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (S.M.); (J.P.A.)
| | - Toshiharu Enomae
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, Japan; (S.M.); (J.P.A.)
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Rajamohan R, Ashokkumar S, Murugavel K, Lee YR. Preparation and Characterization of a Nano-Inclusion Complex of Quercetin with β-Cyclodextrin and Its Potential Activity on Cancer Cells. MICROMACHINES 2023; 14:1352. [PMID: 37512663 PMCID: PMC10386393 DOI: 10.3390/mi14071352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/16/2023] [Accepted: 06/29/2023] [Indexed: 07/30/2023]
Abstract
Quercetin (QRC), a flavonoid found in foods and plants such as red wine, onions, green tea, apples, and berries, possesses remarkable anti-inflammatory and antioxidant properties. These properties make it effective in combating cancer cells, reducing inflammation, protecting against heart disease, and regulating blood sugar levels. To enhance the potential of inclusion complexes (ICs) containing β-cyclodextrin (β-CD) in cancer therapy, they were transformed into nano-inclusion complexes (NICs). In this research, NICs were synthesized using ethanol as a reducing agent in the nanoprecipitation process. By employing FT-IR analysis, it was observed that hydrogen bonds were formed between QRC and β-CD. Moreover, the IC molecules formed NICs through the aggregation facilitated by intermolecular hydrogen bonds. Proton NMR results further confirmed the occurrence of proton shielding and deshielding subsequent to the formation of NICs. The introduction of β-CDs led to the development of a distinctive feather-like structure within the NICs. The particle sizes were consistently measured around 200 nm, and both SAED and XRD patterns indicated the absence of crystalline NICs, providing supporting evidence. Through cytotoxicity and fluorescence-assisted cell-sorting analysis, the synthesized NICs showed no significant damage in the cell line of MCF-7. In comparison to QRC alone, the presence of high concentrations of NICs exhibited a lesser degree of toxicity in normal human lung fibroblast MRC-5 cells. Moreover, the individual and combined administration of both low and high concentrations of NICs effectively suppressed the growth of cancer cells (MDA-MB-231). The solubility improvement resulting from the formation of QRC-NICs with β-CD enhanced the percentage of cell survival for MCF-7 cell types.
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Affiliation(s)
- Rajaram Rajamohan
- Organic Materials Synthesis Laboratory, School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | - Sekar Ashokkumar
- Plasma Bioscience Research Center, Kwangwoon University, Seoul 01897, Republic of Korea
| | - Kuppusamy Murugavel
- PG & Research Department of Chemistry, Government Arts College, Chidambaram 608 102, Tamil Nadu, India
| | - Yong Rok Lee
- Organic Materials Synthesis Laboratory, School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Republic of Korea
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Horablaga A, Şibu Ciobanu A, Megyesi CI, Gligor Pane D, Bujancă GS, Velciov AB, Morariu FE, Hădărugă DI, Mişcă CD, Hădărugă NG. Estimation of the Controlled Release of Antioxidants from β-Cyclodextrin/Chamomile ( Matricaria chamomilla L.) or Milk Thistle ( Silybum marianum L.), Asteraceae, Hydrophilic Extract Complexes through the Fast and Cheap Spectrophotometric Technique. PLANTS (BASEL, SWITZERLAND) 2023; 12:2352. [PMID: 37375976 DOI: 10.3390/plants12122352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 06/15/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023]
Abstract
This is the first study on the modeling of the controlled release of the estimated antioxidants (flavonoids or flavonolignans) from β-cyclodextrin (β-CD)/hydrophilic vegetable extract complexes and the modeling of transdermal pharmaceutical formulations based on these complexes using an overall estimation by the spectrophotometric method. The Korsmeyer-Peppas model was chosen for evaluating the release mechanisms. β-CD/chamomile (Matricaria chamomilla L., Asteraceae) ethanolic extract and β-CD/milk thistle (Silybum marianum L., Asteraceae) ethanolic extract complexes were obtained by the co-crystallization method with good recovering yields of 55-76%, slightly lower than for β-CD/silibinin or silymarin complexes (~87%). According to differential scanning calorimetry (DSC) and Karl Fischer water titration (KFT), the thermal stability of complexes is similar to β-CD hydrate while the hydration water content is lower, revealing the formation of molecular inclusion complexes. In the Korsmeyer-Peppas model, β-CD/M. chamomilla flower extract complexes reveal Case II transport mechanisms, while the corresponding complexes with leaf extracts indicate non-Fickian diffusion for the controlled release of antioxidants in ethanol 60 and 96%. The same non-Fickian diffusion was revealed by β-CD/S. marianum extract and β-CD/silibinin complexes. On the contrary, almost all model transdermal pharmaceutical formulations based on β-CD/M. chamomilla extract complexes and all those based on β-CD/S. marianum extract complexes revealed non-Fickian diffusion for the antioxidant release. These results indicate that H-bonding is mainly involved in the diffusion of antioxidants into a β-CD based matrix, while the controlled release of antioxidants in model formulations is mainly due to hydrophobic interactions. Results obtained in this study can be further used for studying the particular antioxidants (namely rutin or silibinin, quantified, for example, by liquid chromatographic techniques) for their transdermal transport and biological effects in innovatively designed pharmaceutical formulations that can be obtained using "green" methods and materials.
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Affiliation(s)
- Adina Horablaga
- Department of Sustainable Development and Environmental Engineering, University of Life Sciences "King Mihai I" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Alina Şibu Ciobanu
- Doctoral School "Engineering of Vegetable and Animal Resources", University of Life Sciences "King Mihai I" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Corina Iuliana Megyesi
- Department of Food Science, University of Life Sciences "King Mihai I" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Dina Gligor Pane
- Doctoral School "Engineering of Vegetable and Animal Resources", University of Life Sciences "King Mihai I" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Gabriel Stelian Bujancă
- Department of Food Control, University of Life Sciences "King Mihai I" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Ariana Bianca Velciov
- Department of Food Science, University of Life Sciences "King Mihai I" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Florica Emilia Morariu
- Department of Biotechnologies, University of Life Sciences "King Mihai I" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Daniel Ioan Hădărugă
- Doctoral School "Engineering of Vegetable and Animal Resources", University of Life Sciences "King Mihai I" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
- Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania
| | - Corina Dana Mişcă
- Department of Food Control, University of Life Sciences "King Mihai I" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Nicoleta Gabriela Hădărugă
- Doctoral School "Engineering of Vegetable and Animal Resources", University of Life Sciences "King Mihai I" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
- Department of Food Science, University of Life Sciences "King Mihai I" from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
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Hădărugă NG, Popescu G, Gligor (Pane) D, Mitroi CL, Stanciu SM, Hădărugă DI. Discrimination of β-cyclodextrin/hazelnut ( Corylus avellana L.) oil/flavonoid glycoside and flavonolignan ternary complexes by Fourier-transform infrared spectroscopy coupled with principal component analysis. Beilstein J Org Chem 2023; 19:380-398. [PMID: 37025496 PMCID: PMC10071518 DOI: 10.3762/bjoc.19.30] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Accepted: 03/20/2023] [Indexed: 04/08/2023] Open
Abstract
The goal of the study was the discrimination of β-cyclodextrin (β-CD)/hazelnut (Corylus avellana L.) oil/antioxidant ternary complexes through Fourier-transform infrared spectroscopy coupled with principal component analysis (FTIR-PCA). These innovative complexes combine the characteristics of the three components and improve the properties of the resulting material such as the onsite protection against oxidative degradation of hazelnut oil unsaturated fatty acid glycerides. Also, the apparent water solubility and bioaccessibility of the hazelnut oil components and antioxidants can be increased, as well as the controlled release of bioactive compounds (fatty acid glycerides and antioxidant flavonoids, namely hesperidin, naringin, rutin, and silymarin). The appropriate method for obtaining the ternary complexes was kneading the components at various molar ratios (1:1:1 and 3:1:1 for β-CD hydrate:hazelnut oil (average molar mass of 900 g/mol):flavonoid). The recovering yields of the ternary complexes were in the range of 51.5-85.3% and were generally higher for the 3:1:1 samples. The thermal stability was evaluated by thermogravimetry and differential scanning calorimetry. Discrimination of the ternary complexes was easily performed through the FTIR-PCA coupled method, especially based on the stretching vibrations of CO groups in flavonoids and/or CO/CC groups in the ternary complexes at 1014.6 (± 3.8) and 1023.2 (± 1.1) cm-1 along the second PCA component (PC2), respectively. The wavenumbers were more appropriate for discrimination than the corresponding intensities of the specific FTIR bands. On the other hand, ternary complexes were clearly distinguishable from the starting β-CD hydrate along the first component (PC1) by all FTIR band intensities and along PC2 by the wavenumber of the asymmetric stretching vibrations of the CH groups at 2922.9 (± 0.4) cm-1 for ternary complexes and 2924.8 (± 1.4) cm-1 for β-CD hydrate. The first two PCA components explain 70.38% from the variance of the FTIR data (from a total number of 26 variables). Other valuable classifications were obtained for the antioxidant flavonoids, with a high similarity for hesperidin and naringin, according to FTIR-PCA, as well as for ternary complexes depending on molar ratios. The FTIR-PCA coupled technique is a fast, nondestructive and cheap method for the evaluation of quality and similarity/characteristics of these new types of cyclodextrin-based ternary complexes having enhanced properties and stability.
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Affiliation(s)
- Nicoleta G Hădărugă
- Doctoral School “Engineering of Vegetable and Animal Resources”, University of Life Sciences “King Mihai I” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
- Research Institute for Biosecurity and Bioengineering, Calea Aradului 119, 300645 Timişoara, Romania
- Department of Food Science, University of Life Sciences “King Mihai I” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Gabriela Popescu
- Department of Rural Management and Development, University of Life Sciences “King Mihai I” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Dina Gligor (Pane)
- Doctoral School “Engineering of Vegetable and Animal Resources”, University of Life Sciences “King Mihai I” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Cristina L Mitroi
- Department of Food Science, University of Life Sciences “King Mihai I” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Sorin M Stanciu
- Department of Economy and Company Financing, University of Life Sciences “King Mihai I” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Daniel Ioan Hădărugă
- Doctoral School “Engineering of Vegetable and Animal Resources”, University of Life Sciences “King Mihai I” from Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
- Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 30001 Timişoara, Romania
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FTIR-PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin. Foods 2022; 11:foods11223632. [PMID: 36429225 PMCID: PMC9689604 DOI: 10.3390/foods11223632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/26/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR-PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential scanning calorimetry and ATR-FTIR. The lipid complexation reduced the water content to 7.67-8.33%, in comparison with the β-cyclodextrin hydrate (~14%). The stabilities of the complexes and β-cyclodextrin were almost the same. ATR-FTIR analysis revealed the presence of important bands that corresponded to the C=O groups (1743-1744 cm-1) in both the non-complexed and nano-encapsulated lipids. Furthermore, the bands that corresponded to the vibrations of double bonds corresponding to the natural/degraded (cis/trans) fatty acids in lipids appeared at 3008-3011 and 938-946 cm-1, respectively. The main FTIR bands that were involved in the discrimination of raw and processed chicken lipids, and of non-complexed and complexed lipids, were evaluated with PCA. The shifting of specific FTIR band wavenumbers had the highest influence, especially vibrations of the α(1→4) glucosidic bond in β-cyclodextrin for PC1, and CH2/3 groups from lipids for PC2. This first approach on β-cyclodextrin nano-encapsulation of chicken lipids revealed the possibility to stabilize poultry fatty components for further applications in various ingredients for the food industry.
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Preparation, Optimization, and Characterization of Inclusion Complexes of Cinnamomum longepaniculatum Essential Oil in β-Cyclodextrin. SUSTAINABILITY 2022. [DOI: 10.3390/su14159513] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cinnamomum longepaniculatum essential oil (CLEO) possesses antibacterial, anti-inflammatory, and antioxidant activities. However, CLEO shows volatilization and poor solubility, which limits its application field. In this research, inclusion complexes of β-cyclodextrin (β-CD) with CLEO were produced, and its physicochemical properties were characterized. Response surface methodology was used to obtain optimum preparation conditions. A statistical model was generated to define the interactions among the selected variables. Results show that the optimal conditions were an H2O/β-CD ratio of 9.6:1 and a β-CD/CLEO ratio of 8:1, with the stirring temperature of 20 °C for the maximal encapsulation efficiency values. The physicochemical properties of CLEO/β-CD inclusion complexes (CLEO/β-CD-IC) were investigated. Fourier transform infrared spectroscopy showed that correlative characteristic bands of CLEO disappeared in the inclusion complex. X-ray diffraction presented different sharp peaks at the diffraction angle of CLEO/β-CD-IC. The thermogravimetric analysis demonstrated the thermal stability of CLEO was enhanced after encapsulation. Tiny aggregates with a smaller size of CLEO/β-CD-IC particles were observed by scanning electron microscopy. The comparison of β-CD, CLEO, and physical mixtures with CLEO/β-CD-IC confirmed the formation of inclusion complexes.
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Barbosa P, Mastelaro V, Vieira E, Do Carmo D. β‐cyclodextrin PAMAM dendrimer surface doped with silver and hexacyanoferrate (III) and its applications for dopamine detection in synthetic samples. ELECTROANAL 2022. [DOI: 10.1002/elan.202100628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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10
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Zhang X, Su J, Wang X, Wang X, Liu R, Fu X, Li Y, Xue J, Li X, Zhang R, Chu X. Preparation and Properties of Cyclodextrin Inclusion Complexes of Hyperoside. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27092761. [PMID: 35566111 PMCID: PMC9100073 DOI: 10.3390/molecules27092761] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/17/2022] [Accepted: 04/22/2022] [Indexed: 02/07/2023]
Abstract
In order to improve the aqueous solubility and enhance the bioavailability of Hyperoside (Hyp), three inclusion complexes (ICs) of Hyp with 2-hydroxypropyl-β-cyclodextrin (2H-β-CD), β-cyclodextrin (β-CD), and methyl-β-cyclodextrin (M-β-CD) were prepared using the ultrasonic method. The characterization of the inclusion complexes (ICs) was achieved using Fourier-transform infrared spectroscopy (FTIR), scanning electronic microscopy (SEM), X-ray powder diffraction (XRPD), thin-layer chromatography (TLC), and 1H nuclear magnetic resonance (1H NMR). The effects of the ICs on the solubility and antioxidant activity of Hyp were investigated. A Job’s plot revealed that the Hyp formed ICs with three kinds of cyclodextrin (CD), all at a 1:1 stoichiometric ratio. The FTIR, SEM, XRPD, TLC, and 1H NMR results confirmed the formation of inclusion complexes. The water solubility of the IC of Hyp with 2-hydroxypropyl-β-cyclodextrin was enhanced 9-fold compared to the solubility of the original Hyp. The antioxidant activity tests showed that the inclusion complexes had higher antioxidant activities compared to free Hyp in vitro and the H2O2–RAW264.7 cell model. Therefore, encapsulation with CDs can not only improve Hyp’s water solubility but can also enhance its biological activity, which provides useful information for the potential application of complexation with Hyp in a clinical context.
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Affiliation(s)
| | - Jianqing Su
- Correspondence: (J.S.); (X.C.); Tel.: +86-150-9503-9358 (J.S.); +86-150-2062-6235 (X.C.)
| | | | | | | | | | | | | | | | | | - Xiuling Chu
- Correspondence: (J.S.); (X.C.); Tel.: +86-150-9503-9358 (J.S.); +86-150-2062-6235 (X.C.)
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11
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Liu Y, Qiu C, Li X, McClements DJ, Wang C, Zhang Z, Jiao A, Long J, Zhu K, Wang J, Jin Z. Application of starch-based nanoparticles and cyclodextrin for prebiotics delivery and controlled glucose release in the human gut: a review. Crit Rev Food Sci Nutr 2022; 63:6126-6137. [PMID: 35040740 DOI: 10.1080/10408398.2022.2028127] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Starches are a major constituent of staple foods and are the main source of energy in the human diet (55-70%). In the gastrointestinal tract, starches are hydrolyzed into glucose by α-amylase and α-glucosidase, which leads to a postprandial glucose elevation. High levels of blood glucose levels over sustained periods may promote type 2 diabetes mellitus (T2DM) and obesity. Increasing consumption of starchy foods with a lower glycemic index may therefore contribute to improved health. In this paper, the preparation and properties of several starch-based nanoparticles (SNPs) and cyclodextrins (CDs) derivatives are reviewed. In particular, we focus on the various mechanisms responsible for the ability of these edible nanomaterials to modulate glucose release and the gut microbiome in the gastrointestinal tract. The probiotic functions are achieved through encapsulation and protection of prebiotics or bioactive components in foods or the human gut. This review therefore provides valuable information that could be used to design functional foods for improving human health and wellbeing.
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Affiliation(s)
- Yuwan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | | | - Chenxi Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Zhiheng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Kunfu Zhu
- Shandong Zhushi Pharmaceutical Group Co., LTD, Heze, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
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12
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Wang X, Hu X, Li S, Shi W, Li S, Zhang Y. Preparation of antibacterial nanofibers by electrospinning polyvinyl alcohol containing a luteolin hydroxypropyl-β-cyclodextrin inclusion complex. NEW J CHEM 2022. [DOI: 10.1039/d1nj04922d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Nanofibers have exhibited excellent water solubility, significant antibacterial effects and effective concentration in vitro release.
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Affiliation(s)
- Xiaoyan Wang
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, 100048, P. R. China
| | - Xiaona Hu
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, 100048, P. R. China
| | - Shiqing Li
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, 100048, P. R. China
| | - Wenhui Shi
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, 100048, P. R. China
| | - Shujing Li
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing, 100048, P. R. China
- Beijing Key Lab of Plant Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, P. R. China
| | - Yuxi Zhang
- Technical Institute of Physics and Chemistry, Chinese Academy of Science, Beijing, 100190, P. R. China
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13
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Khalil NK, Abo Dena AS, El-Sherbiny IM. Boosting the mechanical strength and solubility-enhancement properties of hydroxypropyl-β-cyclodextrin nanofibrous films. Drug Dev Ind Pharm 2021; 47:1413-1423. [PMID: 34735303 DOI: 10.1080/03639045.2021.1995407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
2-hydroxypropyl-β-cyclodextrin (HPβCD) nanofiber films have high surface-to-volume ratio and show high dissolution rate of hydrophobic drugs. However, the solubility-enhancement effect of HPβCD films may not be enough to include an effective dose in a sublingually administrable film. Moreover, unmodified HPβCD films are very brittle and difficultly transported and/or handled. So, the addition of polyethylene glycol (PEG) as a plasticizer was suggested to improve their ultimate tensile strength (UTS) and solubilization of hydrophobic drugs. Accordingly, six nanofiber films were developed and characterized, using three molecular weights of PEG (400, 1500 and 6000 Da) with two concentrations each (1:100 and 2:100 PEG:HPβCD), in addition to the unmodified HPβCD nanofibrous film. The results revealed that adding 1:100 of PEG 400 increases the UTS (∼2-fold) and the average fiber diameter (AFD) (∼3-fold). Moreover, the addition of PEG 400 significantly increased the solubility of two hydrophobic model drugs; coumarin (up to 7.7-fold of the original solubility) and 2-nitroimidazole (up to 1.6-fold of the original solubility). However, with higher PEG concentration/molecular weight, both AFD and UTS of the films decreased. On the other hand, it was noted that the solubility of the two model drugs decreased upon using 1500-Da PEG, and then increased with 6000-Da PEG.
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Affiliation(s)
- Noha K Khalil
- Nanomedicine Laboratory, Center for Materials Science, Zewail City of Science and Technology, Giza, Egypt
| | - Ahmed S Abo Dena
- Nanomedicine Laboratory, Center for Materials Science, Zewail City of Science and Technology, Giza, Egypt.,Pharmaceutical Chemistry Department, National Organization for Drug Control and Research (NODCAR), Giza, Egypt
| | - Ibrahim M El-Sherbiny
- Nanomedicine Laboratory, Center for Materials Science, Zewail City of Science and Technology, Giza, Egypt
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14
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Preparation, characterization, and molecular modeling of sesamol/β-cyclodextrin derivatives inclusion complexes. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116790] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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15
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Meng FB, Li JJ, Zhang Q, Li YC, Liu DY, Chen WJ, Zhang Y. Complex wall materials of polysaccharide and protein effectively protected numb-taste substance degradation of Zanthoxylum bungeanum. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4605-4612. [PMID: 33474726 DOI: 10.1002/jsfa.11103] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 12/26/2020] [Accepted: 01/20/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Hydroxyl-sanshools are mainly responsible for the numb taste and biological activities of Zanthoxylum bungeanum, but they show low water solubility, high volatility and easy degradation, which limit their application in the catering and food industries. Thus microcapsules of Z. bungeanum essential oil (ZBEO) were prepared to prevent numb-taste substance attenuation. RESULTS The complex effects of hydroxypropyl-β-cyclodextrin (HPCD) with other materials, such as konjac glucomannan octenyl succinate (KGOS), octenyl succinic anhydride-modified starch (OSAS), soy protein isolate (SPI) and gum arabic (GA), on the protection of the main numb-taste substance of ZBEO were investigated. Scanning electron microscopy and Fourier transform infrared spectroscopy analysis indicated that ZBEO was successfully encapsulated in the complex wall materials. X-ray diffraction indicated that the loaded essential oil did not affect the crystalline form of the wall material. The stability of the numb-taste substance α-sanshool in the microcapsules prepared with the complex microcapsule wall materials was higher than that in single-wall microcapsules. Storage stability evaluation indicated that microcapsules prepared with a combination of HPCD and SPI showed the greatest effect in maintaining the stability of the main numb-taste substance α-sanshool in ZBEO at room temperature, low pH and in high-salt conditions. CONCLUSION Complex wall materials of polysaccharide and protein could effectively protect the numb-taste substance degradation of Z. bungeanum during processing and storage. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Fan-Bing Meng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, China
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
- Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Jia-Jia Li
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Qian Zhang
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yun-Cheng Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, China
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
- Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
| | - Da-Yu Liu
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Wei-Jun Chen
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yin Zhang
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
- Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu, China
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16
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Medeleanu MA, Hădărugă DI, Muntean CV, Popescu G, Rada M, Hegheş A, Zippenfening SE, Lucan Banciu CA, Velciov AB, Bandur GN, Hădărugă NG, Riviş M. Structure-property relationships on recrystallized β-cyclodextrin solvates: A focus on X-ray diffractometry, FTIR and thermal analyses. Carbohydr Polym 2021; 265:118079. [PMID: 33966843 DOI: 10.1016/j.carbpol.2021.118079] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 03/22/2021] [Accepted: 04/10/2021] [Indexed: 11/25/2022]
Abstract
The goal of the study was to evaluate the influence of the solvent properties on the crystal characteristics of β-cyclodextrin (β-CD) recrystallized from alcohol-water solvent mixtures, with possible applications for the preparation, purifying and complexation of β-CD. For the first time, structure-property relationships (QSPRs) between the hydrophobicity of alcohols or dielectric constant of solvents used for recrystallization of β-CD and its properties (such as crystallinity index, CI) have been obtained. Recrystallized β-CD from water and C1-C4 alcohol-water solutions provide β-CD with higher CI values of 99.4(±5.9)% for ethanol-water (1:4, v/v) as recrystallizing system. This property has a parabolic variation with the logP (octanol/water partition coefficient) of the alcohol (r2 = 0.998). Solvent parameters also influence the β-CD crystal characteristics, as was demonstrated by X-ray diffractometry refinement, infrared spectroscopy and thermal analyses.
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Affiliation(s)
- Mihai A Medeleanu
- Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001, Timişoara, Romania.
| | - Daniel I Hădărugă
- Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001, Timişoara, Romania.
| | - Cornelia V Muntean
- Department of Applied Chemistry and Engineering of Inorganic Compounds and Environment, Polytechnic University of Timişoara, Pârvan Blvd. 2, 300223, Timişoara, Romania; Research Institute for Renewable Energy, Polytechnic University of Timişoara, Gavril Muzicescu 38, 300501, Timișoara, Romania.
| | - Gabriela Popescu
- Department of Management and Rural Development, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" - Timişoara, Calea Aradului 119, 300645, Timişoara, Romania.
| | - Maria Rada
- Department of Cardiology, "Victor Babeş" University of Medicine and Pharmacy, EftimieMurgu Sq. 2, 300041, Timişoara, Romania.
| | - Alina Hegheş
- Department II, Faculty of Pharmacy, "Victor Babeş" University of Medicine and Pharmacy Timişoara, Eftimie Murgu Sq. 2, 300041, Timişoara, Romania.
| | - Simelda E Zippenfening
- Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" - Timişoara, Calea Aradului 119, 300645, Timişoara, Romania.
| | - Christine A Lucan Banciu
- Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" - Timişoara, Calea Aradului 119, 300645, Timişoara, Romania.
| | - Ariana B Velciov
- Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" - Timişoara, Calea Aradului 119, 300645, Timişoara, Romania.
| | - Geza N Bandur
- Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001, Timişoara, Romania.
| | - Nicoleta G Hădărugă
- Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" - Timişoara, Calea Aradului 119, 300645, Timişoara, Romania.
| | - Mircea Riviş
- Department of Dental Medicine, "Victor Babeş" University of Medicine and Pharmacy Timişoara, Eftimie Murgu Sq. 2, 300041, Timişoara, Romania.
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17
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Cyclodextrin–phytochemical inclusion complexes: Promising food materials with targeted nutrition and functionality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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18
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Fatty Acid Profile of Lipid Fractions of Mangalitza ( Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach. Foods 2021; 10:foods10020242. [PMID: 33530301 PMCID: PMC7912583 DOI: 10.3390/foods10020242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/15/2021] [Accepted: 01/21/2021] [Indexed: 01/12/2023] Open
Abstract
Mangalitza pig (Sus scrofa domesticus) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal component analysis technique (GC-MS-PCA)—was applied to evaluate the dissimilarity of Mangalitza lipid fractions. Three specific layers of the hard fat of Mangalitza from Northern Romania were subjected to thermal treatment at 130 °C for 30 min. Derivatized samples were analyzed by GC-MS. The highest relative content was obtained for oleic acid (methyl ester) in all hard fat layers (36.1–42.4%), while palmitic acid was found at a half (21.3–24.1%). Vaccenic or elaidic acids (trans) were found at important concentrations of 0.3–4.1% and confirmed by Fourier-transform infrared spectroscopy. These concentrations are consistently higher in thermally processed top and middle lipid layers, even at double values. The GC-MS-PCA coupled technique allows us to classify the unprocessed and processed Mangalitza hard fat specific layers, especially through the relative concentrations of vaccenic/elaidic, palmitic, and stearic acids. Further studies are needed in order to evaluate the level of degradation of various animal fats by the GC-MS-PCA technique.
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19
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Jeong HM, Lee Y, Shin YJ, Woo SH, Kim JS, Jeong DW, Shin S, Jeon SH, Shim JH. Development of an enzymatic encapsulation process for a cycloamylose inclusion complex with resveratrol. Food Chem 2020; 345:128777. [PMID: 33321347 DOI: 10.1016/j.foodchem.2020.128777] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 11/27/2020] [Accepted: 11/28/2020] [Indexed: 12/29/2022]
Abstract
Cyclodextrin glucanotransferase (CGTase; EC 2.4.1.19) produces cycloamyloses (CAs), which are large cyclic glucans, and subsequently transforms them to α-, β-, and γ-cyclodextrins. We developed a novel encapsulation process based on the cyclization activity of CGTase and applied it to the formation of CA inclusion complexes with resveratrol (RVT), which has limited bioavailability due to its low water solubility. The encapsulated RVT (CA-RVT) was purified using preparative high-performance liquid chromatography. The water solubility of CA-RVT was 6,000-fold higher than that of RVT. CA-RVT in water demonstrated 98% stability for 1 week at 4 °C. According to radical scavenging activity and anti-inflammatory assays, CA-RVT in aqueous solution exhibited similar activities as an equal amount of RVT in dimethyl sulfoxide, suggesting the limited solubility of RVT can be overcome through CA encapsulation by CGTase, thus enhancing its nutraceutical value as a functional ingredient in the food industry.
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Affiliation(s)
- Hyun-Mo Jeong
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
| | - Yeontaek Lee
- Department of Life Science and Multidisciplinary Genome Institute, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, South Korea
| | - Yu-Jeong Shin
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
| | - Seung-Hye Woo
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
| | - Ji-Soo Kim
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
| | - Da-Woon Jeong
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
| | - Sooyong Shin
- Department of Life Science and Multidisciplinary Genome Institute, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, South Korea.
| | - Sung Ho Jeon
- Department of Life Science and Multidisciplinary Genome Institute, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, South Korea.
| | - Jae-Hoon Shim
- Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea.
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20
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Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186518] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
(1) Background: The water content and the way of bonding in the food matrices, including bread, can be easily and simply evaluated by Karl Fischer titration (KFT). The goal was to identify the main KFT parameters that influence the similarity/dissimilarity of commercial bread products, using multivariate statistical analysis. (2) Methods: Various commercial bread samples were analyzed by volumetric KFT and the water content, parameters from titration process and KFT kinetics were used as input for principal component analysis (PCA). (3) Results: The KFT water content was in the range of 35.1–44.2% for core samples and 19.4–22.9% for shell samples. The storage and transportation conditions consistently influence the water content of bread. The type of water molecules can be evaluated by means of KFT water reaction rates. The mean water reaction rates up to 2 min are consistently higher for bread core samples, which indicates a high fraction of “surface” water. PCA reveals the similarity of core samples and various bread types, as well as dissimilarity between bread parts, mainly based on KFT kinetic parameters. (4) Conclusions: KFT kinetics can be a useful tool for a rapid and simple differentiations between various types of bread products.
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21
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Carbon nanotubes grafted with β-cyclodextrin by an ultrasonication method and its demulsification performance in oily wastewater. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124939] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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22
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Enhanced physicochemical properties and herbicidal activity of an environment-friendly clathrate formed by β-cyclodextrin and herbicide cyanazine. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.112858] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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23
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Hu X, Zhou Z, Han L, Li S, Zhou W. Preparation and characterization of phloretin by complexation with cyclodextrins. NEW J CHEM 2020. [DOI: 10.1039/c9nj06228a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
RP and DPPH scavenging activity tests revealed that the antioxidant activity of phloretin improved after the formation of inclusion complexes.
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Affiliation(s)
- Xiaona Hu
- Department of Chemistry
- School of Science
- Beijing Technology and Business University
- Beijing 100048
- P. R. China
| | - Ziruo Zhou
- Department of Chemistry
- School of Science
- Beijing Technology and Business University
- Beijing 100048
- P. R. China
| | - Lijun Han
- Department of Chemistry
- School of Science
- Beijing Technology and Business University
- Beijing 100048
- P. R. China
| | - Shujing Li
- Department of Chemistry
- School of Science
- Beijing Technology and Business University
- Beijing 100048
- P. R. China
| | - Wei Zhou
- Beijing Key Lab of Plant Resource Research and Development
- Beijing Technology and Business University
- Beijing 100048
- P. R. China
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24
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David I, Orboi MD, Simandi MD, Chirilă CA, Megyesi CI, Rădulescu L, Drăghia LP, Lukinich-Gruia AT, Muntean C, Hădărugă DI, Hădărugă NG. Fatty acid profile of Romanian's common bean (Phaseolus vulgaris L.) lipid fractions and their complexation ability by β-cyclodextrin. PLoS One 2019; 14:e0225474. [PMID: 31756198 PMCID: PMC6874339 DOI: 10.1371/journal.pone.0225474] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Accepted: 11/05/2019] [Indexed: 11/18/2022] Open
Abstract
The goal of the present study was the evaluation of the fatty acid (FA) profile of lipid fraction from dry common beans (Phaseolus vulgaris L.) (CBO) harvested from North-East (NE) and South-West (SW) of Romania and to protect against thermal and oxidative degradation of the contained omega-3 and omega-6 polyunsaturated fatty acid (PUFA) glycerides by β-cyclodextrin (β-CD) nanoencapsulation, using kneading method. The most abundant FAs in the CBO samples were PUFAs, according to gas chromatography-mass spectrometry (GC-MS) analysis. Linoleic acid (methyl ester) was the main constituent, having relative concentrations of 43.4 (±1.95) % and 35.23 (±0.68) % for the lipid fractions separated from the common beans harvested from the NE and SW of Romania, respectively. Higher relative concentrations were obtained for the omega-3 α-linolenic acid methyl ester at values of 13.13 (±0.59) % and 15.72 (±0.30) % for NE and SW Romanian samples, respectively. The omega-3/omega-6 ratio consistently exceeds the lower limit value of 0.2, from where the PUFA glyceride mixture is valuable for the human health. This value was 0.32 (±0.02) for the NE samples and significantly higher for the CBO-SW samples, 0.51 (±0.01). These highly hydrophobic mixtures especially consisting of PUFA triglycerides provide β-CD complexes having higher thermal and oxidative stability. Kneading method allowed obtaining β-CD/CBO powder-like complexes with higher recovery yields of >70%. Thermal analyses of complexes revealed a lower content of hydration water (3.3–5.8% up to 110°C in thermogravimetry (TG) analysis and 154–347 J/g endothermal effect in differential scanning calorimetry (DSC) analysis) in comparison with the β-CD hydrate (12.1% and 479.5–480 J/g, respectively). These findings support the molecular inclusion process of FA moieties into the β-CD cavity. Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) analysis reveals the formation of the β-CD/CBO inclusion complexes by restricting the vibration and bending of some bonds from the host and guest molecules. Moreover, powder X-ray diffractometry (PXRD) analysis confirm the formation of the host-guest complexes by modifying the diffractograms for β-CD/CBO complexes in comparison with the β-CD and β-CD + CBO physical mixtures. A significant reduction of the level of crystallinity from 93.3 (±5.3) % for β-CD to 60–60.9% for the corresponding β-CD/CBO complexes have been determined. The encapsulation efficiency (EE), the profile of FAs, as well as the controlled release of the encapsulated oil have also been evaluated. The EE was >40% in all cases, the highest value being obtained for β-CD/CBO-SW complex. The SFA content increased, while the unsaturated FA glycerides had lower relative concentrations in the encapsulated CBO samples. It can be emphasized that the main omega-3 FA (namely α-linolenic acid glycerides) had close concentrations in the encapsulated and raw CBOs (13.13 (±0.59) % and 14.04 (±1.54) % for non-encapsulated and encapsulated CBO-NE samples, 15.72 (±0.30) % and 12.41 (±1.95) % for the corresponding CBO-SW samples, respectively). The overall unsaturated FA content significantly decreased after complexation (from 19.03–19.16% for the raw CBOs to 17.3–17.7% for encapsulated oils in the case of MUFAs, and from 55.7–58.8% to 35.13–43.36% for PUFAs). On the other hand, the omega-3/omega-6 ratio increased by β-CD nanoencapsulation to 0.51 (±0.07) and 0.76 (0.26) for β-CD/CBO-NE and β-CD/CBO-SW complexes, respectively. As a conclusion, the lipid fractions of the Romanian common beans are good candidates for β-CD complexation and they can be protected against thermal and oxidative degradation in common beans based food products such as functional foods or food supplements using natural CDs.
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Affiliation(s)
- Ioan David
- Department of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Timişoara, Romania
| | - Manuela D. Orboi
- Department of Economics and Company Financing, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Timişoara, Romania
| | - Marius D. Simandi
- Department of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Timişoara, Romania
| | - Cosmina A. Chirilă
- Department of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Timişoara, Romania
| | - Corina I. Megyesi
- Department of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Timişoara, Romania
| | - Laura Rădulescu
- Department of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Timişoara, Romania
| | - Lavinia P. Drăghia
- Centre for Gene and Cellular Therapies in the Treatment of Cancer–OncoGen, Clinical County Hospital of Timişoara, Timişoara, Romania
| | - Alexandra T. Lukinich-Gruia
- Centre for Gene and Cellular Therapies in the Treatment of Cancer–OncoGen, Clinical County Hospital of Timişoara, Timişoara, Romania
| | - Cornelia Muntean
- Department of Applied Chemistry and Engineering of Inorganic Compounds and Environment, Polytechnic University of Timişoara, Timişoara, Romania
- Research Institute for Renewable Energy, Polytechnic University of Timişoara, Timișoara, Romania
| | - Daniel I. Hădărugă
- Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Timişoara, Romania
| | - Nicoleta G. Hădărugă
- Department of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Timişoara, Romania
- * E-mail:
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