Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin

Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review

Lipophilic compounds, such as flavors, fat-soluble vitamins, and hydrophobic nutrients possess vital properties including antioxidant effects, functional attributes, and nutritional value that can improve human health. However, their susceptibility to environmental factors including heat, pH changes, and ionic strength encountered during food processing poses significant challenges. To address these issues, diverse bioactive delivery systems have been developed. This review explores delivery systems designed to optimize the stability and suitability of lipophilic bioactive compounds in food processing. Extensive literature analysis reveals that tailoring delivery systems with various biopolymers can protect bioactives through steric hindrance and formation of thick interfacial layers on the emulsion surfaces. Thus, the access of oxygen, prooxidants, and free radicals at the emulsion interface could be inhibited, resulting in enhanced processing suitability of bioactives as well as chemical stability under diverse environmental conditions. The insights presented in this review hold immense value for the food and beverage industries.

Encapsulation of Black Rice Bran Extract in a Stable Nanoemulsion: Effects of Thermal Treatment, Storage Conditions, and In Vitro Digestion

This study aimed to improve the dispersibility of phenolic compounds from black rice bran through the encapsulation process within nanoemulsion. The study focused on assessing the stability of the nanoemulsions, which were prepared using a combination of surfactants with distinct hydrophilic-lipophilic balance (HLB) values and sunflower oil under different thermal treatments and storage conditions. The study revealed a significant correlation between the mixed surfactant HLB value and the nanoemulsions properties, including average particle size, polydispersity index (PDI), and ζ-potential. Specifically, an increase in the HLB value was associated with a decrease in the initial average particle size. The encapsulated polyphenols exhibited remarkable stability over a storage period of up to 30 days at different temperatures with no significant changes observed in particle size or PDI. The study also investigated the impact of different ionic strengths (0.2, 0.5, and 1.00 mol L-1 NaCl) on the physical stability and antioxidant black rice bran extract nanoemulsion, and the results revealed that adding NaCl influenced the particle size and surface charge of the nanoemulsions. Total phenolic content and DPPH results demonstrated a significant impact of salt concentration on antioxidant properties, with varying trends observed among the HLB formulations. Furthermore, the behavior of the encapsulated extracts during digestion was examined, and their antioxidant activity was evaluated.

Characterization of Polyvinyl Alcohol (PVA)/Polyacrylic Acid (PAA) Composite Film-Forming Solutions and Resulting Films as Affected by Beeswax Content

Recently, the food packaging industry has focused on developing an eco-friendly and sustainable food packaging system. This study describes the effect of beeswax on the physical, structural, and barrier properties of a polyvinyl alcohol (PVA)/polyacrylic acid (PAA) composite film. The incorporation of beeswax improved the barrier properties against oxygen, water, and oil. However, the addition of a high content of beeswax caused phase separation in the film-forming solution. The destabilization mechanisms such as clarification and creaming formation in the film-forming solution were revealed by turbidimetric analysis. The results of scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) indicates that non-homogeneous structures in the film-forming solution were formed as a function of increased beeswax content due to the agglomeration of beeswax. The mechanical properties of the films were also evaluated to determine the most appropriate content of beeswax. There was a slight decrease in tensile strength and an increase in elongation as beeswax content increased up to 10%. Thus, the PVA/PAA composite film with 10% beeswax was chosen for further applications. In summary, the PVA/PAA composite film developed in this study with 10% beeswax exhibited a significant improvement in barrier properties and has the potential for use in commerce.

Improving stability and bioavailability of curcumin by quaternized chitosan coated nanoemulsion

This study aims to enhance the stability and bioavailability of curcumin (Cur) using nanoemulsion coating technology. The nanoemulsion system was developed by encapsulating Cur with quaternized chitosan (QMNE), and the nanoemulsion containing Cur and medium-chain triglyceride (MCT) oil (MNE) was used as control sample. The microstructure of the nanoemulsion was examined using Dynamic light scattering (DLS), Transmission electron microscopy (TEM) and Fourier transform infrared spectroscopy (FT-IR). The storage, thermal, ionic strength, and pH stability of QMNE were also evaluated, respectively. The results indicate that QMNE demonstrates superior stability, in vitro gastric fluid stability, bioavailability compared to MNE. QMNE exhibits excellent emulsification activity and stability. In addition, QMNE shows significant protection against oxidation in both emulsion systems after different heat treatments. The antimicrobial activity results reveal that QMNE exhibits greater efficacy than that of MNE. Consequently, this study provides valuable insights into the formulation of a system to encapsulate Cur and the improvement of its stability and bioavailability.

Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties

This study evaluates the characteristics of n-3-enriched meat spread that is in development for consumption by elderly individuals. Herein, flaxseed oil was used as a source of n-3 fatty acid, and macro- and nano-sized flaxseed oil emulsions (FOE) were prepared for the fabrication of meat spreads. As the level of FOE was increased in the meat spreads, significant increases in the levels of omega-3 fatty acids (α-linolenic acid) were observed. Emulsion stability and cooking loss were also improved in meat spreads formulated with FOE compared with those the control. In particular, the addition of FOE generated softer and less chewy meat, owing to its lower melting point and rheological properties. However, the high content of unsaturated fatty acids in the FOE-containing meat spreads increased their susceptibility to lipid oxidation meat. These findings indicate that FOE, particularly macro-sized FOE, has the potential for use in n-3 fatty acid enriched meat products that are intended for consumption by elderly individuals but need to be evaluated for their impacts on shelf-life and sensory quality.

Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications

BACKGROUND

To overcome the limitations in the use of protein as an emulsifier, soy lecithin, a natural surfactant, was used along with whey protein isolate (WPI) to produce o/w emulsions containing cholecalciferol and α-tocopherol. The physical stability of the emulsions prepared with WPI and varying concentrations of lecithin (0, 1, 2, and 3% w/w) was measured in different heat, pH, and ionic-strength food environmental conditions.

RESULTS

All emulsions were shown to be less than 250 nm in size and less than 0.3 in polydispersity index (PDI). The morphology of the emulsions was spherical, and the droplets of the emulsion containing lecithin were thicker and larger than those of the emulsion without lecithin (WPI_L0). After autoclaving, WPI_L0 increased in size from 197.8 ± 1.7 nm to 528.5 ± 28.4 nm, and the retention of cholecalciferol and α-tocopherol decreased to 40.83 ± 0.63% and 49.68 ± 1.84%, respectively. At pH 5.5, near the isoelectric point of WPI, WPI_L0 increased in size due to aggregation, but emulsions containing lecithin remained stable at a PDI under 0.3. Turbiscan stability index of the emulsion prepared with WPI and 3% lecithin was the lowest, indicating good storage stability. In addition, it was confirmed that the higher the lecithin content, the higher the viscosity, and the higher the amount of free fatty acids released in the in vitro digestion model.

CONCLUSION

This study can provide theoretical evidence for enhancing the physical stability of protein emulsions by co-stabilization with lecithin, promoting their application in various foods. © 2022 Society of Chemical Industry.

Valorization of Soy Lecithin by Enzyme Cascade Reactions Including a Phospholipase A2, a Fatty Acid Double-Bond Hydratase, and/or a Photoactivated Decarboxylase

A huge amount of phospholipids or lecithin is produced as a byproduct in the vegetable oil industry. However, most are just used as a feed additive. This study has focused on enzymatic valorization of lecithin. This was exploited by enzymatic transformation of soy lecithin into lysolecithin liposomes, including functional free fatty acids, hydroxy fatty acids, hydrocarbons, or secondary fatty alcohols. One of the representative examples was the preparation of lysolecithin liposomes containing secondary fatty alcohols [e.g., 9-Hydroxyheptadec-11-ene (9) and 9-heptadecanol (10)] by using a phospholipase A2 from Streptomyces violaceoruber, a fatty acid double-bond hydratase from Stenotrophomonas maltophilia, and a photoactivated decarboxylase from Chlorella variabilis NC64A. The engineered liposomes turned out to range ca. 144 nm in diameter by dynamic light scattering analysis. Thereby, this study will contribute to application of functional fatty acids and their derivatives as well as valorization of lecithin for the food and cosmetic industries.

Fabrication of Zein-Lecithin-EGCG complex nanoparticles: Characterization, controlled release in simulated gastrointestinal digestion

The Zein-Lecithin-Epigallocatechin gallate (EGCG) complex nanoparticles were fabricated by anti-solvent coprecipitation method. The Zein-Lecithin (Z-L) nanocomplexes exhibited great encapsulation efficiency of 68.5% for EGCG, and the encapsulated EGCG still had good antioxidative capacity. The cumulative release of EGCG in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were 19% and 92%, respectively, and the release was closest to Fick release in SGF and First release in SIF. Fluorescence spectroscopy (FL), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) experiments revealed that the EGCG was successfully encapsulated by Z-L nanocomplexes through electrostatic, hydrophobic and hydrogen bonding interactions. The Zein-Lecithin-EGCG complex nanoparticles exhibited excellent stability and great sustained-release performance, which will be the alternative for potential application in the food industry.