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Liu L, Shi LS, Hu CY, Gong T, Yang XY, Zhang CQ, Meng YH. Walnut protein isolate based emulsion as a promising delivery system enhanced lutein bioaccessibility. Int J Biol Macromol 2024:133608. [PMID: 38960249 DOI: 10.1016/j.ijbiomac.2024.133608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 06/14/2024] [Accepted: 06/30/2024] [Indexed: 07/05/2024]
Abstract
Lutein, a natural pigment with multiple beneficial bioactivities, faces limitations in food processing due to its instability. In this study, we constructed four modified walnut protein isolate (WNPI) based emulsions as emulsion-based delivery systems (EBDS) for lutein fortification. The modification treatments enhanced the encapsulation efficiency of the WNPI-based EBDS on lutein. The modified WNPI-based EBDS exhibited improved storage and digestive stability, as well as increased lutein delivery capability in simulated gastrointestinal conditions. After in vitro digestion, the lutein retention in the modified WNPI-based EBDS was higher than in the untreated WNPI-based EBDS, with a maximum retention of 49.67 ± 1.10 % achieved after ultrasonic modification. Furthermore, the modified WNPI-based EBDS exhibited an elevated lutein bioaccessibility, reaching a maximum value of 40.49 ± 1.29 % after ultrasonic modification, nearly twice as high as the untreated WNPI-based EBDS. Molecular docking analysis indicated a robust affinity between WNPI and lutein, involving hydrogen bonds and hydrophobic interactions. Collectively, this study broadens WNPI's application and provides a foundation for fortifying other fat-soluble bioactive substances.
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Affiliation(s)
- Liang Liu
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
| | - Lin Shan Shi
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
| | - Ching Yuan Hu
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China; Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, 1955 East-West Road, AgSci. 415J, Honolulu, HI 96822, USA.
| | - Tian Gong
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
| | - Xue Yan Yang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
| | - Chao Qun Zhang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
| | - Yong Hong Meng
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xian, Shaanxi 710119, PR China.
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2
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Zhang X, Xiao Y, Huang Q. Investigation of cellular uptake and transport capacity of Cordyceps sinensis exopolysaccharide‑selenium nanoparticles with different particle sizes in Caco-2 cell monolayer. Int J Biol Macromol 2024; 262:130060. [PMID: 38340938 DOI: 10.1016/j.ijbiomac.2024.130060] [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: 10/20/2023] [Revised: 01/31/2024] [Accepted: 02/06/2024] [Indexed: 02/12/2024]
Abstract
Cordyceps sinensis exopolysaccharide‑selenium nanoparticles (EPS-SeNPs) were successfully constructed, characterized, and its Se release kinetics and mechanism were also evaluated in our previous studies. However, the intestinal cellular uptake and transport capacities of EPS-SeNPs remain unknown. On the basis of our previous researches, this work was designed to evaluate the uptake and transport capacities of EPS-SeNPs (EPS/Se = 20/1, 3/1, 1/1, and 3/4) in intestinal epithelial (Caco-2) cells. Confocal laser scanning microscopy results indicated that the internalization of coumarin-6 labeled EPS-SeNPs was in a time-dependent process and eventually located in the cytoplasm, not in the nucleus. Endocytosis inhibitors were employed to evaluate the cellular uptake pathway of EPS-SeNPs, relevant results revealed that clathrin-, caveolae-, and energy-mediated pathways were participated in the internalization of EPS-SeNPs by Caco-2 cells. In addition, the transportation of EPS-SeNPs across Caco-2 cell monolayers was in a concentration-dependent manner. Different particle sizes of EPS-SeNPs presented different uptake and transport capacities in Caco-2 cells. Noteworthy, EPS/Se = 3/4 with the highest selenium content possessed the most superior cellular uptake and transport abilities in Caco-2 cells. The present work may contribute to illustrate the internalization and transport mechanism of EPS-SeNPs, thus facilitating its application in food and medical industries.
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Affiliation(s)
- Xiao Zhang
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yidong Xiao
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China
| | - Qilin Huang
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China.
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3
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Bai L, Geng S, Zhou Y, Ma H, Liu B. Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion. ULTRASONICS SONOCHEMISTRY 2024; 104:106807. [PMID: 38367307 PMCID: PMC10883816 DOI: 10.1016/j.ultsonch.2024.106807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 02/09/2024] [Accepted: 02/10/2024] [Indexed: 02/19/2024]
Abstract
The structure and functional properties of okra seed protein (OSP) were characterized, the ultrasonic homogenization process of OSP nano-emulsion was optimized by response surface methodology (RSM), and its stability was also evaluated in this study. The results suggested that OSP was a high-quality plant protein, rich in glutamic acid. The molecular weight of its main subunits distributed in the range of 10-55 kDa, and some subunits were connected by disulfide bonds. Although the water and oil holding capacities of OSP were inferior to those of soy protein isolate (SPI), its emulsifying ability was superior to that of SPI. And the OSP concentration, ultrasonic time and ultrasonic power had obvious effects on the droplet size of nanoemulsion. The optimum process of OSP emulsion was determined as follows: OSP concentration 2.4 %, ultrasonic power 600 W, ultrasonic time 340 s. Under these conditions, the median droplet size of the nanoemulsion was 192.03 ± 3.48 nm, close to the predicted value (191.195 nm). And the obtained nano-emulsion exhibited high stability to the changes of pH, temperature and ionic strength in the environment. Our results can provide reference for the application of OSP, and promote the development of plant protein-based nanoemulsions.
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Affiliation(s)
- Lu Bai
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Sheng Geng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yingxuan Zhou
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
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4
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Jain GK, Raina V, Grover R, Sharma J, Warsi MH, Aggarwal G, Kesharwani P. Revisiting the significance of nano-vitamin D for food fortification and therapeutic application. Drug Dev Ind Pharm 2024; 50:89-101. [PMID: 38175566 DOI: 10.1080/03639045.2023.2301478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Accepted: 12/29/2023] [Indexed: 01/05/2024]
Abstract
OBJECTIVE Vitamin D (a prohormone) is an important micronutrient required by the body for skeletal homeostasis and a range of non-skeletal actions. Calcitriol, the active form of vitamin D, regulates a variety of cellular and metabolic processes through both genomic and nongenomic pathways. Often prescribed for treating rickets and osteoporosis, vitamin D deficiency can exacerbate various other medical conditions. SIGNIFICANCE, METHODS, AND RESULTS Despite its multifunctional uses, the sensitivity of vitamin D makes formulating an efficient drug delivery system a challenging task, which is further complicated by its poor aqueous solubility. Enhancing the oral absorption of vitamin D is vital in utilizing its full efficacy. Recent developments in encapsulation and nanotechnology have shown promising results in overcoming these constraints. CONCLUSION This review thus offers an insight to adequately comprehend the mechanistic pharmacology of vitamin D, its pathophysiological role, and justification of its medical indications, along with the benefits of utilizing nanotechnology for vitamin D delivery.
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Affiliation(s)
- Gaurav K Jain
- Center for Advanced Formulation Technology (CAFT), Delhi Pharmaceutical Science and Research University (DPSRU), New Delhi, India
| | - Vidya Raina
- Center for Advanced Formulation Technology (CAFT), Delhi Pharmaceutical Science and Research University (DPSRU), New Delhi, India
| | - Rakshita Grover
- Center for Advanced Formulation Technology (CAFT), Delhi Pharmaceutical Science and Research University (DPSRU), New Delhi, India
| | - Jagriti Sharma
- Center for Advanced Formulation Technology (CAFT), Delhi Pharmaceutical Science and Research University (DPSRU), New Delhi, India
| | - Musarrat Husain Warsi
- Department of Pharmaceutics and Industrial Pharmacy, College of Pharmacy, Taif University, Taif, Saudi Arabia
| | - Geeta Aggarwal
- Center for Advanced Formulation Technology (CAFT), Delhi Pharmaceutical Science and Research University (DPSRU), New Delhi, India
| | - Prashant Kesharwani
- Department of Pharmaceutics, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India
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5
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Wang W, Liu W, Wu J, Liu M, Wang Y, Liu H, Liu J. Preparation and characterization of particle-filled microgels by chemical cross-linking based on zein and carboxymethyl starch for delivering the quercetin. Carbohydr Polym 2024; 323:121375. [PMID: 37940242 DOI: 10.1016/j.carbpol.2023.121375] [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: 05/27/2023] [Revised: 08/28/2023] [Accepted: 09/08/2023] [Indexed: 11/10/2023]
Abstract
This work aimed to develop novel particle-filled microgels based on zein and carboxymethyl starch for delivering quercetin (Que). The anti-solvent precipitation and chemical cross-linking methods were combined to produce the zein-carboxymethyl starch particle-filled microgels (SM-Z). The critical finding of the study was that adding zein nanoparticles significantly improved the strength, water holding capacity, and thermal stability of carboxymethyl starch microgel (SM). Besides, SM-Z had good biodegradability, and the particle size was about 44-61 μm. SM-Z successfully encapsulated Que with a high encapsulation efficiency of 86.7 %. Que-loaded SM-Z (Q/SM-Z) significantly enhanced 30 d storage and UV light stability (up to 89.4 % retention rate) of Que than the Que-loaded SM (Q/SM). Q/SM-Z exhibited pH-responsive swelling behavior, and the swelling was greatest in the simulated intestinal fluid (pH = 7). Besides, the Q/SM-Z showed good stability in simulated gastric fluids and sustained release of Que in simulated intestinal fluids, 72.5 % Que was released at 8 h. During Que transport in Caco-2 cell monolayers, Q/SM (5.8 %) and Q/SM-Z (9.7 %) were significantly higher than free Que (1.93 %). Therefore, as an oral delivery system for hydrophobic active substances, SM-Z possesses good biodegradability and pH-responsive intestinal-targeted delivery capability, providing a new strategy for designing starch-based encapsulation materials.
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Affiliation(s)
- Wei Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Wei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jinshan Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Meihong Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
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6
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Guanghui L, Qi L, Anning G, Luting R, Yinghan Z, Weiyun G, Shenghua H, Fengyi G, Xiaoli P. Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions. Food Chem X 2023; 20:100982. [PMID: 38144861 PMCID: PMC10740035 DOI: 10.1016/j.fochx.2023.100982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 10/15/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
Soybean protein isolate (SPI)-stabilized nanoemulsions (NEs) were formulated to encapsulate diosgenin (DIO) to enhance its water solubility and bioavailability. The influence of DIO concentrations on NEs' properties was investigated, and their environmental stability and cell permeability were also assessed. Results demonstrated that DIO significantly affected all the physicochemical properties of NEs. NEs with 1.0 mg/mL of DIO exhibited smaller droplet size (209 nm), lower polydispersity index (0.17), and higher stability coefficient (95.8 %). Furthermore, DIO-SPI NEs displayed better stability under appropriate pH (<4 or > 5), NaCl concentrations (≤0.3 M), temperatures (≤60 °C), and freeze-thaw cycles (≤2), as well as storage at 4 °C. Moreover, encapsulating DIO in NEs reduced its toxicity towards cells and enhanced its transport efficiency, which reached 3.16 ∼ 4.87 × 10-6. These findings highlight the potential of SPI-based NEs as a promising carrier for the efficient delivery of DIO.
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Affiliation(s)
- Li Guanghui
- Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, China
| | - Liu Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Gao Anning
- College of Biology and Food, Shangqiu Normal University, Shangqiu, Henan 476000, China
| | - Ren Luting
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhang Yinghan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Guo Weiyun
- Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, China
| | - He Shenghua
- Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, China
| | - Gao Fengyi
- College of Biology and Food, Shangqiu Normal University, Shangqiu, Henan 476000, China
| | - Peng Xiaoli
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
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7
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Martínez-Olivo AO, Zamora-Gasga VM, Medina-Torres L, Pérez-Larios A, Sáyago-Ayerdi SG, Sánchez-Burgos JA. Biofunctionalization of natural extracts, trends in biological activity and kinetic release. Adv Colloid Interface Sci 2023; 318:102938. [PMID: 37329675 DOI: 10.1016/j.cis.2023.102938] [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: 03/20/2023] [Revised: 05/23/2023] [Accepted: 06/05/2023] [Indexed: 06/19/2023]
Abstract
The health benefits provided by plant matrices is due to the presence of certain compounds that, in studies carried out in vitro and in vivo, have shown to have biological activity in certain conditions, not only as a natural treatment against various conditions, but also for the quality of preventing chronic diseases, these compounds, already identified and studied, they can increase their biological function by undergoing structural chemical modifications or by being incorporated into polymer matrices that allow, in the first instance, to protect said compound and increase its bioaccessibility, as well as to preserve or increase the biological effects. Although the stabilization of compounds is an important aspect, it is also the study of the kinetic parameters of the system that contains them, since, due to these studies, the potential application to these systems can be designated. In this review we will address some of the work focused on obtaining compounds with biological activity from plant sources, the functionalization of extracts through double emulsions and nanoemulsions, as well as their toxicity and finally the pharmacokinetic aspects of entrapment systems.
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Affiliation(s)
- Abraham Osiris Martínez-Olivo
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Víctor Manuel Zamora-Gasga
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Luis Medina-Torres
- Facultad de Química, Universidad Nacional Autónoma de México, C.P. 04510 Ciudad de México, Mexico
| | - Alejandro Pérez-Larios
- Universidad de Guadalajara, Centro Universitario de los Altos, División de Ciencias Agropecuarias e Ingenierías, Laboratorio de Materiales, Agua y Energía, Av. Rafael Casillas Aceves 1200, C.P. 47600, Tepatitlán de Morelos, Mexico
| | - Sonia Guadalupe Sáyago-Ayerdi
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Jorge Alberto Sánchez-Burgos
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico.
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8
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Caicedo Chacon WD, Verruck S, Monteiro AR, Valencia GA. The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review. Food Res Int 2023; 168:112728. [PMID: 37120194 DOI: 10.1016/j.foodres.2023.112728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 04/03/2023]
Abstract
The anti-solvent precipitation method has been investigated to produce biopolymeric nanoparticles in recent years. Biopolymeric nanoparticles have better water solubility and stability when compared with unmodified biopolymers. This review article focuses on the analysis of the state of the art available in the last ten years about the production mechanism and biopolymer type, as well as the used of these nanomaterials to encapsulate biological compounds, and the potential applications of biopolymeric nanoparticles in food sector. The revised literature revealed the importance to understand the anti-solvent precipitation mechanism since biopolymer and solvent types, as well as anti-solvent and surfactants used, can alter the biopolymeric nanoparticles properties. In general, these nanoparticles have been produced using polysaccharides and proteins as biopolymers, especially starch, chitosan and zein. Finally, it was identified that those biopolymers produced by anti-solvent precipitation were used to stabilize essential oils, plant extracts, pigments, and nutraceutical compounds, promoting their application in functional foods.
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9
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Han W, Liu TX, Tang CH. Facilitated formation of soy protein nanoemulsions by inhibiting protein aggregation: A strategy through the incorporation of polyols. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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10
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Okagu OD, Abioye RO, Udenigwe CC. Molecular Interaction of Pea Glutelin and Lipophilic Bioactive Compounds: Structure-Binding Relationship and Nano-/Microcomplexation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4957-4969. [PMID: 36939737 DOI: 10.1021/acs.jafc.3c00047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
This study investigated the impact of ionic strength and lipophilicity of bioactive compounds on their interaction with the alkaline soluble pea glutelin fraction (ASF) using the fluorescence quenching technique. A Stern-Volmer quenching constant, KD, of 8.9 ± 0.10, 5.3 ± 0.06, 4.0 ± 0.01, 1.1 ± 0.00, 0.9 ± 0.02, and 0.1 ± 0.00 (×104 M-1) was observed for curcumin-ASF (CuASF), astaxanthin-ASF (AsASF), cholecalciferol-ASF (ChASF), β-carotene-ASF (βCaASF), coenzyme Q10-ASF (Q10ASF), and β-sitosterol-ASF (βSiASF) complexes, respectively. An increase in ionic strength did not significantly change KD, the effective quenching constant K, and the bimolecular quenching rate constant KQ. However, it changed the mode of interaction of the ASF with cholecalciferol, β-carotene, coenzyme Q10, and β-sitosterol from static to static-dynamic quenching. Transmission electron microscopy showed that the morphology formed with protein (spherical nanocomplexes, microaggregates, or fiber-like particles) differed among the compounds. The favorable binding of CuASF, AsASF, ChASF, and βCaASF complexes provides stable matrices for formulating protein-based delivery systems for lipophilic nutraceuticals.
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Affiliation(s)
- Ogadimma D Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - Raliat O Abioye
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - Chibuike C Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
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11
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Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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12
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Anal AK, Boonlao N, Ruktanonchai UR. Emulsion Systems Stabilized with Biopolymers to Enhance Oral Bioaccessibility and Bioavailability of Lipophilic Bioactive Compounds. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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13
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Frosi I, Ferron L, Colombo R, Papetti A. Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compounds. Crit Rev Food Sci Nutr 2022; 64:5700-5718. [PMID: 36533404 DOI: 10.1080/10408398.2022.2157371] [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] [Indexed: 12/23/2022]
Abstract
In the last decades, the incorporation of bioactive compounds in food supplements aroused the attention of scientists. However, these ingredients often exhibit both low solubility and stability and their poor bioaccessibility within the gastrointestinal tract limits their effectiveness. To overcome these drawbacks, many carriers have been investigated for encapsulating nutraceuticals and enhancing their bioavailability. It is note that several different vegetable wall materials have been applied to build delivery systems. Considering their encapsulation mechanism, lipid and protein-based carriers display specific interaction patterns with bioactives, whereas polysaccharidic-based carriers can entrap them by creating porous highly stable networks. To maximize the encapsulation efficiency, mixed systems are very promising. Following the current goal of using natural and sustainable ingredients, only a limited number of studies about the isolation of new ingredients from agro-food waste are available. In this review, a comprehensive overview of the state of art in the development of innovative natural lipid-, protein- and polysaccharide-based plant carriers is presented, focusing on their application as food active compounds. Different aspects to be considered in the design of delivery systems are discussed, including the carrier structure and chemical features, the interaction between the encapsulating and the core material, and the parameters affecting bioactives entrapment.
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Affiliation(s)
- Ilaria Frosi
- Drug Sciences Department, University of Pavia, Pavia, Italy
| | - Lucia Ferron
- Drug Sciences Department, University of Pavia, Pavia, Italy
| | | | - Adele Papetti
- Drug Sciences Department, University of Pavia, Pavia, Italy
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14
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Fabrication and Characteristic of Rhamnolipid-chitosan Coated Emulsions for Loading Ergocalciferol. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09768-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Zhang S, Li X, Yan X, Julian McClements D, Ma C, Liu X, Liu F. Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions. ULTRASONICS SONOCHEMISTRY 2022; 89:106110. [PMID: 35961190 PMCID: PMC9382344 DOI: 10.1016/j.ultsonch.2022.106110] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/15/2022] [Accepted: 07/28/2022] [Indexed: 05/09/2023]
Abstract
The aim of this study was to prepare lactoferrin-epigallocatechin-3-gallate (LF-EGCG) conjugates and to determine their ability to protect emulsified algal oil against aggregation and oxidation. LF-EGCG conjugates were formed using an ultrasound-assisted alkaline treatment. The ultrasonic treatment significantly improved the grafting efficiency of LF and EGCG and shortened the reaction time from 24 h to 40 min. Fourier transform infrared spectroscopy and circular dichroism spectroscopy analyses showed that the covalent/non-covalent complexes could be formed between LF and EGCG, with the CO and CN groups playing an important role. The formation of the conjugates reduced the α-helix content and increased the random coil content of the LF. Moreover, the antioxidant activity of LF was significantly enhanced after conjugation with EGCG. LF-EGCG conjugates as emulsifiers were better at inhibiting oil droplet aggregation and oxidation than LF alone. This study demonstrates that ultrasound-assisted formation of protein-polyphenol conjugates can enhance the functional properties of the proteins, thereby extending their application as functional ingredients in nutritionally fortified foods.
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Affiliation(s)
- Sairui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xueqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xiaojia Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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16
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Recent progress in the application of plant-based colloidal drug delivery systems in the pharmaceutical sciences. Adv Colloid Interface Sci 2022; 307:102734. [DOI: 10.1016/j.cis.2022.102734] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/24/2022] [Accepted: 07/13/2022] [Indexed: 01/11/2023]
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17
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Huang W, Chen L. Fabrication of protein nanomaterials as delivery systems. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:237-275. [PMID: 35940707 DOI: 10.1016/bs.afnr.2022.05.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bioactive compounds in foods, nutraceuticals and pharmaceutical have been gaining interest due to health benefits, which can help to reduce the risk of certain chronic diseases. Recently, nanoencapsulation have attract attention because it is an efficient and promising approach for protection of bioactive compounds, and delivery them to the target physiological sites for controlled release and improvement absorption. Food proteins are promising materials to be fabricated into a variety of nanostructured delivery systems because of their high nutritional value, good functional properties, and health-benefiting effects. Various techniques and approaches are utilized to prepare nanostructured food protein. This chapter introduces the major techniques for the fabrication of nanoparticles and nanoemulsions from food proteins. The basic principles, advantages, and limitations of the techniques are discussed. The encapsulation and release of bioactive compounds in different nanostructured food proteins are illustrated in specific case studies. Due to the fast growing interest of bioactive encapsulation in various sectors, this chapter is of importance for guiding the development of nanostructured food protein loaded with bioactive ingredients for food, nutraceutical and pharmaceutical applications.
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Affiliation(s)
- Weijuan Huang
- College of Food Science, South China Agricultural University, Guangzhou, China; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Lingyun Chen
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB, Canada.
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18
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Sharma N, Kaur G, Sharma S, Dar BN. Effect of turmeric powder, curcumin essential oil and curcumin loaded nanoemulsions on stability, total phenolic content, cooking quality and cytotoxicity of pasta. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Neha Sharma
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Gurkirat Kaur
- Electron Microscopy & Nanoscience Lab Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Kashmir India
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19
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Wen C, Zhang J, Zhang H, Duan Y. New Perspective on Natural Plant Protein-Based Nanocarriers for Bioactive Ingredients Delivery. Foods 2022; 11:foods11121701. [PMID: 35741899 PMCID: PMC9223235 DOI: 10.3390/foods11121701] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 06/06/2022] [Accepted: 06/06/2022] [Indexed: 11/16/2022] Open
Abstract
The health effects of bioactive substances in the human body are affected by several factors, including food processing conditions, storage conditions, light and heat, among others. These factors greatly limit the stability and bioavailability of bioactive substances. These problems can be solved by a novel protein-based nanocarrier technology, which has the excellent potential to enhance solubility, bioavailability, and the controlled release of bioactive substances. In addition, plant protein has the advantages of economy, environmental protection, and high nutrition compared to animal protein. In this review, the preparation, characterization, and application of plant protein-based nanocarriers are summarized. The research deficiency and future prospects of plant protein nanocarriers are emphasized.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
- Correspondence: (J.Z.); (Y.D.)
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
- Correspondence: (J.Z.); (Y.D.)
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20
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Self-emulsifying Transparent Nanoemulsion to Improve 9'-cis-Bixin Photo Stability in Aqueous Solution by Tween 20 and Lecithin. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09741-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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21
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Shanmugam H, Rengarajan C, Nataraj S, Sharma A. Interactions of plant food bioactives‐loaded nano delivery systems at the nano‐bio interface and its pharmacokinetics: An overview. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.130] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Affiliation(s)
- Haripriya Shanmugam
- Department of Nano Science and Technology Tamil Nadu Agricultural University Tamil Nadu India
| | - Chitra Rengarajan
- Department of Nano Science and Technology Tamil Nadu Agricultural University Tamil Nadu India
| | - Swathika Nataraj
- Department of Nano Science and Technology Tamil Nadu Agricultural University Tamil Nadu India
| | - Aashima Sharma
- Department of Chemistry Panjab University Chandigarh India
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22
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Mu H, Sun Q, Xue S, Shi J, Scanlon MG, Wang D, Sun Q. Emulsion-Based Formulations for Delivery of Vitamin E: Fabrication, Characterization, in Vitro Release, Bioaccessibility and Bioavailability. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2011911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Qingrui Sun
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Sophia Xue
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - John Shi
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Martin G. Scanlon
- Faculty of Agricultural and Food Science, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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23
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Gomes A, Sobral PJDA. Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds. Molecules 2021; 27:60. [PMID: 35011292 PMCID: PMC8746547 DOI: 10.3390/molecules27010060] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/17/2021] [Accepted: 12/20/2021] [Indexed: 12/17/2022] Open
Abstract
The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.
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Affiliation(s)
- Andresa Gomes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, Brazil
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24
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Gandra RLDP, Zuin JC, Moreira DKT, Fernandes ACF, Gambero A, Ribeiro APB, Macedo GA, Macedo JA. Production and characterization of nanoemulsion with low-calorie structured lipids and its potential to modulate biomarkers associated with obesity and comorbidities. Food Res Int 2021; 150:110782. [PMID: 34865797 DOI: 10.1016/j.foodres.2021.110782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 10/04/2021] [Accepted: 10/22/2021] [Indexed: 10/20/2022]
Abstract
Structured lipids (SL) containing behenic acid have been produced in order to obtain low-calorie lipids for foods; however, the development of a high nutritional value and a stable nanoemulsion carrier system for these SL is an interesting breakthrough for this field of research, improving technologic and biological potential for food application. In this sense, the aim of this study was to evaluate the stability of a nanoemulsion containing SL NeSL (produced with olive oil, soybean oil and fully hydrogenated crambe oil), the behavior during in vitro digestion and the effects on biomarkers involved in the obesity in cell models. The samples showed good stability throughout storage (30 days) under refrigeration and room temperature and after the gastric digestion phase compared to the controls (nanoemulsion of olive and soybean oil). After the intestinal phase, there was an increase in oil droplet size and zeta potential, a characteristic of coalescence. In the lipid accumulation model in adipocytes, the highest concentration (50 µL/mL) of NeSL resulted in 42% less lipid accumulation, compared to the control. Furthermore, the sample was able to reduce inflammatory cytokines produced by macrophages provoked by LPS (lipopolysaccharide). The combination of the oils in NeSL resulted in a fatty acid profile with beneficial health properties, which may have contributed to less lipid accumulation and improved inflammatory parameters. This SL in the form of a nanoemulsion, may be used as a partial fat substitute in low-calorie food products.
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Affiliation(s)
- Renata Luana de Pádua Gandra
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato St. 80, zip code: 13083-862, Campinas, SP, Brazil.
| | - Julia Cristina Zuin
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato St. 80, zip code: 13083-862, Campinas, SP, Brazil
| | - Débora Kono Taketa Moreira
- Department of Science and Technology, Federal Institute of Brasilia, Lote 01, DF 480, multiple activities sector, zipe code, 72429-005 Brasília, DF, Brazil
| | - Annayara Celestina Ferreira Fernandes
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato St. 80, zip code: 13083-862, Campinas, SP, Brazil
| | - Alessandra Gambero
- Life Science Center, Pontifical Catholic University of Campinas, John Boyd Dunlop, S/N, zip code: 13034-685, Campinas, SP, Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, School of Food Engineering, State University of Campinas, Monteiro Lobato street, 80, zip code: 13083-862, Campinas, SP, Brazil
| | - Gabriela Alves Macedo
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato St. 80, zip code: 13083-862, Campinas, SP, Brazil
| | - Juliana Alves Macedo
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato St. 80, zip code: 13083-862, Campinas, SP, Brazil
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25
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Boonlao N, Ruktanonchai UR, Anal AK. Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems. Colloids Surf B Biointerfaces 2021; 209:112211. [PMID: 34800865 DOI: 10.1016/j.colsurfb.2021.112211] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/25/2021] [Accepted: 11/07/2021] [Indexed: 02/07/2023]
Abstract
The consumption of foods rich in antioxidants, vitamins, minerals including carotenoids etc. can boost the immune system to help fight off various infections including SARS- CoV 2 and other viruses. Carotenoids have been gaining attention particularly in food and pharmaceutical industries owing to their diverse functions including their role as pro-vitamin A activity, potent antioxidant properties, and quenching of reactive oxygen (ROS), such as singlet oxygen and lipid peroxides within the lipid bilayer of the cell membrane. Nevertheless, carotenoids being lipophilic, have poor solubility in aqueous medium and are also chemically instable. They are susceptible to degrade under stimuli environmental conditions during food processing, storage and gastrointestinal passage. They also exhibit poor oral bioavailability, thus, their applications in aqueous-based foods are limited. As a consequent, suitable delivery systems including colloids-based are needed to enhance the solubility, stability and bioavailability of carotenoids. This review presents challenges of incorporation and delivery of carotenoids focusing on stability and factors affecting bioavailability. Furthermore, designed factors impacting bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems are explicitly explained. Each delivery system exhibits its own advantages and disadvantages; thus, the delivery systems should be designed based on their targets and their further applications.
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Affiliation(s)
- Nuntarat Boonlao
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand
| | | | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand.
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26
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Akhtar A, Aslam S, Khan S, McClements DJ, Khalid N, Maqsood S. Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021). Crit Rev Food Sci Nutr 2021; 63:2719-2737. [PMID: 34565242 DOI: 10.1080/10408398.2021.1980370] [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] [Indexed: 01/02/2023]
Abstract
Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications.
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Affiliation(s)
- Aqsa Akhtar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sadia Aslam
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | | | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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27
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Xue F, Li X, Qin L, Liu X, Li C, Adhikari B. Anti-aging properties of phytoconstituents and phyto-nanoemulsions and their application in managing aging-related diseases. Adv Drug Deliv Rev 2021; 176:113886. [PMID: 34314783 DOI: 10.1016/j.addr.2021.113886] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/13/2021] [Accepted: 07/18/2021] [Indexed: 12/22/2022]
Abstract
Aging is spontaneous and inevitable process in all living beings. It is a complex natural phenomenon that manifests as a gradual decline of physiological functions and homeostasis. Aging inevitably leads to age-associated injuries, diseases, and eventually death. The research on aging-associated diseases aimed at delaying, preventing or even reversing the aging process are of great significance for healthy aging and also for scientific progress. Numerous plant-derived compounds have anti-aging effects, but their therapeutic potential is limited due to their short shelf-life and low bioavailability. As the novel delivery system, nanoemulsion can effectively improve this defect. Nanoemulsions enhance the delivery of drugs to the target site, maintain the plasma concentration for a longer period, and minimize adverse reaction and side effects. This review describes the importance of nanoemulsions for the delivery of phyto-derived compounds and highlights the importance of nanoemulsions in the treatment of aging-related diseases. It also covers the methods of preparation, fate and safety of nanoemulsions, which will provide valuable information for the development of new strategies in treatment of aging-related diseases.
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28
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Bot F, Cossuta D, O'Mahony JA. Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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29
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Oshima T, Takahashi K, Inada A, Yamasaki M, Yamasaki Y, Eto N. Enhanced water dispersibility and permeability through a Caco-2 cell monolayer of β-cryptoxanthin extracted from kumquats by complexation with casein. Food Chem 2021; 360:129822. [PMID: 33984564 DOI: 10.1016/j.foodchem.2021.129822] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 10/21/2022]
Abstract
β-Cryptoxanthin (BCX) possesses potential therapeutic and health benefits. However, BCX absorption is low because of its poor aqueous solubility. In this study, a complex between BCX and casein (Cas) was prepared to improve the water dispersibility and bioavailability of BCX. BCX was recovered quantitatively from freeze-dried kumquat powder through solid-liquid extraction and saponification. The complexation significantly improved the apparent solubility of BCX under acidic and neutral conditions. A cell membrane permeation test using a Caco-2 cell monolayer was performed to evaluate the bioavailability of the BCX-Cas complex. This complex and a blank sample were digested in vitro and added to the apical side of the Caco-2 cell membrane. The quantity of BCX that permeated using the BCX-Cas complex after 24 h was 22.7 times greater than that of the blank. Thus, complexation of BCX with Cas improved dramatically the bioavailability of BCX from a kumquat extract.
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Affiliation(s)
- Tatsuya Oshima
- Department of Applied Chemistry, Faculty of Engineering, University of Miyazaki, 1-1 Gakuen Kibanadai Nishi, Miyazaki 889-2192, Japan.
| | - Koki Takahashi
- Department of Applied Chemistry, Faculty of Engineering, University of Miyazaki, 1-1 Gakuen Kibanadai Nishi, Miyazaki 889-2192, Japan
| | - Asuka Inada
- Department of Applied Chemistry, Faculty of Engineering, University of Miyazaki, 1-1 Gakuen Kibanadai Nishi, Miyazaki 889-2192, Japan
| | - Masao Yamasaki
- Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, 1-1 Gakuen Kibanadai Nishi, Miyazaki 889-2192, Japan
| | - Yumi Yamasaki
- Faculty of Regional Innovation, University of Miyazaki, 1-1 Gakuen Kibanadai Nishi, Miyazaki 889-2192, Japan
| | - Nozomu Eto
- Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, 1-1 Gakuen Kibanadai Nishi, Miyazaki 889-2192, Japan
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30
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Zhou H, Zheng B, Zhang Z, Zhang R, He L, McClements DJ. Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An In Vitro Digestion Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4223-4233. [PMID: 33787251 DOI: 10.1021/acs.jafc.1c01525] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Many plant-based milks lack key micronutrients found in bovine milk, such as calcium and vitamin D. In this study, we fortified almond milk with these two micronutrients and used a standardized gastrointestinal model to examine the impact of product formulation on their bioaccessibility. The impact of different forms (CaCl2 versus CaCO3) and concentrations (0, 1, or 2 g per 240 mL) of calcium on the physicochemical properties, lipid digestibility, and vitamin D bioaccessibility was examined. Soluble calcium (CaCl2) promoted particle aggregation by reducing the electrostatic repulsion, while colloidal calcium (CaCO3) did not because there were fewer free calcium ions. High levels of calcium (soluble or insoluble) reduced vitamin D bioaccessibility, which was attributed to insoluble calcium soap formation in the small intestine. Calcium bioaccessibility was higher for CaCO3 than CaCl2. These findings are useful for the development of nutritionally fortified plant-based milks with improved physicochemical and nutritional properties.
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Affiliation(s)
- Hualu Zhou
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Bingjing Zheng
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Zhiyun Zhang
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Ruojie Zhang
- David H. Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Lili He
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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31
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Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic. NANOMATERIALS 2021; 11:nano11040887. [PMID: 33807206 PMCID: PMC8065392 DOI: 10.3390/nano11040887] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 03/25/2021] [Accepted: 03/27/2021] [Indexed: 11/29/2022]
Abstract
Vitamin D deficiency is a global issue which has been exacerbated by the COVID-19 pandemic-related lockdowns. Fortification of food staples with vitamin D provides a solution to alleviate this problem. This research explored the use of pea protein nanoemulsion (PPN) to improve the stability of vitamin D in various food products. PPN was created using a pH-shifting and ultrasonication combined method. The physicochemical properties were studied, including particle size, foaming ability, water holding capacity, antioxidant activity, and total phenolic contents. The fortification of several food formulations (non-fat cow milk, canned orange juice, orange juice powder, banana milk, and infant formula) with vitamin D–PPN was investigated and compared to raw untreated pea protein (UPP) regarding their color, viscosity, moisture content, chemical composition, vitamin D stability, antioxidant activity, and morphology. Finally, a sensory evaluation (quantitative descriptive analysis, and consumer testing) was conducted. The results show that PPN with a size of 21.8 nm protected the vitamin D in all tested products. PPN may serve as a potential carrier and stabilizer of vitamin D in food products with minimum effects on the taste and color. Hence, PPN may serve as a green and safe method for food fortification during the COVID-19 pandemic.
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Tarhan O, Spotti MJ. Nutraceutical delivery through nano-emulsions: General aspects, recent applications and patented inventions. Colloids Surf B Biointerfaces 2021; 200:111526. [PMID: 33517153 DOI: 10.1016/j.colsurfb.2020.111526] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/24/2020] [Accepted: 12/07/2020] [Indexed: 01/09/2023]
Abstract
Nanostructured emulsions have a significant potential for encasing, transport and delivery of hydrophilic and lipophilic nutraceuticals and other bioactive compounds by providing enhanced stability and functionality in food and pharmaceutical applications. As highlighted in recent researches, essential fatty acids (EFA) and oils (EO), antioxidants, vitamins, minerals, pro and prebiotics, and co-enzymes, are common bioactives encapsulated in nanoscale delivery systems in order to protect them from degradation during processing and storage, and to improve bioavailability after their consumption. Nanoemulsions (NEs) as delivery systems for nutraceuticals comprise either oil-in-water (O/W) or water-in-oil (W/O) biphasic dispersion with nano-sized droplets, which are stabilized through an active surfactant. Both high- and low- energy methods are used to produce well-structured and stable NEs with advanced structural and rheological features. The in vitro and in vivo studies are focused to assess the nutraceutical releasing profile, gastrointestinal transportation and cytotoxicity of nutraceutical loaded NE. Within the last three decades, a number of NE systems have been developed for certain purposes and submitted for patent approval. Currently, there are many issued patents published as well as and applications under process. This review focus on the current status of food-grade NEs in terms of formation, characterization, relevant applications of nutraceutical delivery, and the recent developments including patented systems.
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Affiliation(s)
- Ozgur Tarhan
- Food Engineering Department, Uşak University, 1 Eylül Campus, 64100, Uşak, Turkey.
| | - Maria Julia Spotti
- Food Technology Institute, Faculty of Chemical Engineering, National University of Litoral, 1 de Mayo 3250, 3000, Santa Fe, Argentina
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Differentiated Caco-2 cell models in food-intestine interaction study: Current applications and future trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102567] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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McClements DJ. Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity. Prog Lipid Res 2020; 81:101081. [PMID: 33373615 DOI: 10.1016/j.plipres.2020.101081] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 12/13/2020] [Accepted: 12/17/2020] [Indexed: 12/20/2022]
Abstract
The design, fabrication, and application of edible nanoemulsions for the encapsulation and delivery of bioactive agents has been a highly active research field over the past decade or so. In particular, they have been widely used for the encapsulation and delivery of hydrophobic bioactive substances, such as hydrophobic drugs, lipids, vitamins, and phytochemicals. A great deal of progress has been made in creating stable edible nanoemulsions that can increase the stability and efficacy of these bioactive agents. This article highlights some of the most important recent advances within this area, including increasing the water-dispersibility of bioactives, protecting bioactives from chemical degradation during storage, increasing the bioavailability of bioactives after ingestion, and targeting the release of bioactives within the gastrointestinal tract. Moreover, it highlights progress that is being made in creating plant-based edible nanoemulsions. Finally, the potential toxicity of edible nanoemulsions is considered.
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Affiliation(s)
- 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, Zhejiang 310018, China.
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Jampilek J, Kralova K. Potential of Nanonutraceuticals in Increasing Immunity. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2224. [PMID: 33182343 PMCID: PMC7695278 DOI: 10.3390/nano10112224] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 12/12/2022]
Abstract
Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body's immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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Chen W, Ju X, Aluko RE, Zou Y, Wang Z, Liu M, He R. Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106042] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Uchitomi R, Oyabu M, Kamei Y. Vitamin D and Sarcopenia: Potential of Vitamin D Supplementation in Sarcopenia Prevention and Treatment. Nutrients 2020; 12:nu12103189. [PMID: 33086536 PMCID: PMC7603112 DOI: 10.3390/nu12103189] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/14/2020] [Accepted: 10/14/2020] [Indexed: 12/12/2022] Open
Abstract
Skeletal muscle, the largest organ in the human body, accounting for approximately 40% of body weight, plays important roles in exercise and energy expenditure. In the elderly, there is often a progressive decline in skeletal muscle mass and function, a condition known as sarcopenia, which can lead to bedridden conditions, wheelchair confinement as well as reducing the quality of life (QOL). In developed countries with aging populations, the prevention and management of sarcopenia are important for the improvement of health and life expectancy in these populations. Recently, vitamin D, a fat-soluble vitamin, has been attracting attention due to its importance in sarcopenia. This review will focus on the effects of vitamin D deficiency and supplementation on sarcopenia.
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Santos WMD, de Souza ML, Nóbrega FP, de Sousa ALMD, De França EJ, Rolim LA, Rolim Neto PJ. A Review of Analytical Methods for Calcium Salts and Cholecalciferol in Dietary Supplements. Crit Rev Anal Chem 2020; 52:697-711. [PMID: 32985223 DOI: 10.1080/10408347.2020.1823810] [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: 10/23/2022]
Abstract
Dietary supplements composed by the combination of a calcium salt with cholecalciferol (vitamin D3) are widely used for improving bone health in conditions caused by the deficiency of these compounds in the body. Historically, these supplements have been linked to quality and safety issues. In the case of calcium salts, the presence of potentially toxic contaminants such as lead (Pb) has already been alerted by health authorities from different countries. Meanwhile, cholecalciferol is very unstable under inadequate manufacturing and storage conditions. The content of both compounds in commercial dietary supplements is often found to be in disagreement with the label claims, which can lead to a deficient or excessive nutrient intake by consumers. In this scenario, analyzing these compounds is still a difficult and time-consuming task, which usually requires specific pretreatment procedures and multiple analytical methods due to the inorganic nature of calcium and the organic nature of cholecalciferol. Therefore, this article reviews the analytical methods, described in official compendia and scientific literature, for the determination of calcium salts and cholecalciferol in dietary supplement formulations. We also approached the sample preparation procedures highly required due to the matrix complexity of these materials.
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Affiliation(s)
- Widson Michael Dos Santos
- Laboratório de Tecnologia dos Medicamentos (LTM), Universidade Federal de Pernambuco (UFPE), Recife, Brazil
| | - Myla Lôbo de Souza
- Laboratório de Tecnologia dos Medicamentos (LTM), Universidade Federal de Pernambuco (UFPE), Recife, Brazil
| | - Fernanda Pontes Nóbrega
- Laboratório de Tecnologia dos Medicamentos (LTM), Universidade Federal de Pernambuco (UFPE), Recife, Brazil
| | | | - Elvis Joacir De França
- Centro Regional de Ciências Nucleares do Nordeste (CRCN-NE), Comissão Nacional de Energia Nuclear (CNEN), Recife, Brazil
| | - Larissa Araújo Rolim
- Central de Análise de Fármacos, Medicamentos e Alimentos (CAFMA, Universidade Federal do Vale do São Francisco (UNIVASF), Petrolina, Brazil)
| | - Pedro José Rolim Neto
- Laboratório de Tecnologia dos Medicamentos (LTM), Universidade Federal de Pernambuco (UFPE), Recife, Brazil
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Dima C, Assadpour E, Dima S, Jafari SM. Nutraceutical nanodelivery; an insight into the bioaccessibility/bioavailability of different bioactive compounds loaded within nanocarriers. Crit Rev Food Sci Nutr 2020; 61:3031-3065. [PMID: 32691612 DOI: 10.1080/10408398.2020.1792409] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Nanofoods is a current concept that is based on the application of nanotechnologies in the preparation of safe foods, with superior nutritional and sensory characteristics, and capable of providing multiple health benefits. In line with the principles of this concept, food scientists have focused on developing new types of nano biosystems that can contribute to increasing the bioavailability of bioactive compounds used in food fortification. Numerous research teams have investigated the main factors limiting oral bioavailability including: bioaccessibility, absorption and transformation of bioactive compounds and bioactive-loaded nanocarriers. The physicochemical processes involved in the factors limiting oral bioavailability have been extensively studied, such asthe release, solubility and interaction of bioactive compounds and nanocarriers during food digestion, transport mechanisms of bioactive compounds and nanoparticles through intestinal epithelial cells as well as the chemical and biochemical transformations in phase I and phase II reactions. In this comprehensive review, the physicochemical processes involved in the bioaccessibility/bioavailability of different encapsulated bioactive compounds, that play an important role in human health, will be explained including polyphenols, phytosterols, carotenoids, vitamins and minerals. In particular, the mechanisms involved in the cellular uptake of bioactive-loaded nanocarriers including transcellular transport (diffusion, endocytosis, pinocytosis, transcytosis, phagocytosis), paracellular transport (through the "tight junctions" between epithelial cells), and the active transport of bioactive compounds under the action of membrane transporters are highlighted.
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Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Elham Assadpour
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Stefan Dima
- Faculty of Science and Environment, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Ge J, Sun CX, Corke H, Gul K, Gan RY, Fang Y. The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives. Compr Rev Food Sci Food Saf 2020; 19:1835-1876. [PMID: 33337084 DOI: 10.1111/1541-4337.12573] [Citation(s) in RCA: 99] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 03/31/2020] [Accepted: 05/03/2020] [Indexed: 01/23/2023]
Abstract
In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water- and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.
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Affiliation(s)
- Jiao Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Cui-Xia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Harold Corke
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, People's Republic of China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
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Jarzębski M, Siejak P, Smułek W, Fathordoobady F, Guo Y, Pawlicz J, Trzeciak T, Kowalczewski PŁ, Kitts DD, Singh A, Pratap Singh A. Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System. Molecules 2020; 25:E2696. [PMID: 32532010 PMCID: PMC7321345 DOI: 10.3390/molecules25112696] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 06/04/2020] [Accepted: 06/08/2020] [Indexed: 01/26/2023] Open
Abstract
In this study, two saponins-rich plant extracts, viz. Saponaria officinalis and Quillaja saponaria, were used as surfactants in an oil-in-water (O/W) emulsion based on hempseed oil (HSO). This study focused on a low oil phase content of 2% v/v HSO to investigate stable emulsion systems under minimum oil phase conditions. Emulsion stability was characterized by the emulsification index (EI), centrifugation tests, droplet size distribution as well as microscopic imaging. The smallest droplets recorded by dynamic light scattering (droplets size v. number), one day after the preparation of the emulsion, were around 50-120 nm depending the on use of Saponaria and Quillaja as a surfactant and corresponding to critical micelle concentration (CMC) in the range 0-2 g/L. The surface and interfacial tension of the emulsion components were studied as well. The effect of emulsions on environmental bacteria strains was also investigated. It was observed that emulsions with Saponaria officinalis extract exhibited slight toxic activity (the cell metabolic activity reduced to 80%), in contrast to Quillaja emulsion, which induced Pseudomonas fluorescens ATCC 17400 growth. The highest-stability samples were those with doubled CMC concentration. The presented results demonstrate a possible use of oil emulsions based on plant extract rich in saponins for the food industry, biomedical and cosmetics applications, and nanoemulsion preparations.
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Affiliation(s)
- Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (M.J.); (P.S.)
| | - Przemysław Siejak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland; (M.J.); (P.S.)
| | - Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznan, Poland
| | - Farahnaz Fathordoobady
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Yigong Guo
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Jarosław Pawlicz
- Department of Orthopedics and Traumatology, Poznan University of Medical Sciences, 28 Czerwca 1956 135/147, 61-545 Poznań, Poland; (J.P.); (T.T.)
| | - Tomasz Trzeciak
- Department of Orthopedics and Traumatology, Poznan University of Medical Sciences, 28 Czerwca 1956 135/147, 61-545 Poznań, Poland; (J.P.); (T.T.)
| | - Przemysław Łukasz Kowalczewski
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - David D. Kitts
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Anika Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
| | - Anubhav Pratap Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; (F.F.); (Y.G.); (D.D.K.); (A.S.)
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McClements DJ. Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles. Foods 2020; 9:E421. [PMID: 32260061 PMCID: PMC7231295 DOI: 10.3390/foods9040421] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 03/23/2020] [Accepted: 03/23/2020] [Indexed: 12/11/2022] Open
Abstract
Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated with animal-derived foods, including milk, eggs, and meat. An understanding of how the ingredient type, amount, and organization influence the desirable physicochemical, sensory, and nutritional attributes of these plant-based foods is required to achieve this goal. A potential problem with plant-based diets is that they lack key micronutrients, such as vitamin B12, vitamin D, calcium, and ω-3 fatty acids. The aim of this review is to present the science behind the creation of next-generation nutritionally fortified plant-based milk substitutes. These milk-like products may be formed by mechanically breaking down certain plant materials (including nuts, seeds, and legumes) to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. A brief overview of the formulation and fabrication of plant-based milks is given. The relationship between the optical properties, rheology, and stability of plant-based milks and their composition and structure is then covered. Approaches to fortify these products with micronutrients that may be missing from a plant-based diet are also highlighted. In conclusion, this article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds. Foods 2020; 9:foods9030325. [PMID: 32168809 PMCID: PMC7143550 DOI: 10.3390/foods9030325] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/07/2020] [Accepted: 03/08/2020] [Indexed: 12/15/2022] Open
Abstract
Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated with a decreased risk of suffering chronic diseases. Nonetheless, due to their low solubility in aqueous matrices, high instability in food products during processing and preparation as well as poor bioavailability, the use of such compounds is sometimes limited. Recent advancements in encapsulation and protection of bioactive compounds has opened new possibilities for the development of novel food products. In this direction, the present review is attempting to describe encapsulation achievements, with special attention to nanostructured lipid-based delivery systems, i.e., nanoemulsions, multi-layer emulsions and liposomes. Functionality of bioactive compounds is directly associated with their bioavailability, which in turn is governed by several complex processes, including the passage through the gastrointestinal tract and transport to epithelial cells. Therefore, an overview of recent research on the properties of these nanostructured lipid-based delivery systems with a strong impact on the functionality of bioactive compounds will be also provided. Nanostructured lipid-based delivery systems might be used as a potential option to enhance the solubility, stability, absorption and, ultimately, functionality of bioactive compounds. Several studies have been performed in this line, modifying the composition of the nanostructures, such as the lipid-type or surfactants. Overall, influencing factors and strategies to improve the efficacy of encapsulated bioactive compounds within nanostructures have been successfully identified. This knowledge can be used to design effective targeted nanostructured lipid-based delivery systems for bioactive compounds. However, there is still a lack of information on food interactions, toxicity and long-term consumption of such nanostructures.
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