Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application

Co-encapsulation of hydrophilic and hydrophobic bioactives stabilized in nanostarch-assisted emulsion for inner core gel of coaxial 3D printing

3D printing technology, especially coaxial 3D mode of multiple-component shaping, has great potential in the manufacture of personalized nutritional foods. However, integrating and stabilizing functional objectives of different natures remains a challenge for 3D customized foods. Here, we used starch nanoparticle (SNP) to assisted soy protein (SPI) emulsion to load hydrophilic and hydrophobic bioactives (anthocyanin, AC, and curcumin, Cur). The addition of SNP significantly improved the storage stability of the emulsion. Xanthan gum (XG) was also added to the SNP/SPI system to enhance its rheology and form an emulsion gel as inner core of coaxial 3D printing. Low field nuclear magnetic resonance and emulsification analyses showed that AC/Cur@SNP/SPI/XG functional inner core had a strong water binding state and good stability. After printing with outer layer, the SNP/SPI coaxial sample had the lowest deviation rate of 0.8 %. Also, SNP/SPI coaxial sample showed higher AC (90.2 %) and Cur (90.8 %) retention compared to pure starch (S), pure SNP, pure SPI, and S/SPI samples as well as SNP/SPI sample printed without outer layer. In summary, this study provides a new perspective for the manufacture of customized products as multifunctional foods, feeds and even potential delivery of drugs.

Preparation of shellac nanoparticles-chitosan complexes stabilized Pickering emulsion gels and its application in β-carotene delivery

Shellac nanoparticles (SNPs)-based Pickering emulsion gels show promise as delivery carriers but face challenges due to poor emulsifying properties. This study aimed to fabricate stable emulsion gels using SNPs and chitosan (CS) complexes, creating a β-carotene delivery system. The effects of oil phase fractions, emulsifier concentrations and SNPs/CS ratios on rheological properties and the structural properties of emulsion were investigated. The formation of SNPs/CS complexes was through hydrogen bonding and electrostatic interactions. By adjusting the SNPs/CS ratio to 1/0.33, the contact angle of the complexes was optimized to approximately 90°. SNPs/CS complexes served dual roles as emulsifiers and gelling agents in the emulsion gels. Notably, the gel strength (storage modulus) of the emulsion gels remained unchanged after the encapsulation of β-carotene. Emulsion gels with SNPs/CS (1/0.25) complexes showed the highest β-carotene bioaccessibility at 80.4 %. Furthermore, this system could expand the use of shellac-based emulsion gels in food applications.

Exploring Dietary Interventions in Autism Spectrum Disorder

Autism spectrum disorder (ASD) involves social communication difficulties and repetitive behaviors, and it has a growing prevalence worldwide. Symptoms include cognitive impairments, gastrointestinal (GI) issues, feeding difficulties, and psychological problems. A significant concern in ASD is food selectivity, leading to nutrient deficiencies. Common GI issues in ASD, such as constipation and irritable bowel syndrome, stem from abnormal gut flora and immune system dysregulation. Sensory sensitivities and behavioral challenges exacerbate these problems, correlating with neurological symptom severity. Children with ASD also exhibit higher oxidative stress due to low antioxidant levels like glutathione. Therapeutic diets, including ketogenic, high-antioxidant, gluten-free and casein-free, and probiotic-rich diets, show potential in managing ASD symptoms like behavior, communication, GI issues, and oxidative stress, though the evidence is limited. Various studies have focused on different populations, but there is increasing concern about the impact among children. This review aims to highlight the food preferences of the ASD population, analyze the effect of the physicochemical and nutritional properties of foods on the selectivity in its consumption, GI problems, and antioxidant deficiencies in individuals with ASD, and evaluate the effectiveness of therapeutic diets, including diets rich in antioxidants, gluten-free and casein-free, ketogenic and essential fatty acids, and probiotic-rich diets in managing these challenges.

Preparation of Edible Colorant Lake Using Calcium Carbonate and β-Carotene: Structural Characterization and Formation Mechanism Study

This study prepared a novel β-carotene colorant lake using calcium carbonate (CaCO3) and investigated the lake formation process and its basic characteristics. Kinetic adsorption analysis confirmed that medium pH (9.3) and medium temperature (40 °C) were more suitable for lake preparation, while desorption occurred, possibly due to crystalline transformation of CaCO3. The isothermal analysis and model fitting results suggested that the β-carotene and CaCO3 particles combined via a monolayer adsorption process driven by physical force. Electrostatic attraction likely participated in the process due to the net negative surface charges of β-carotene dispersion and positively charged groups on the CaCO3 particle surfaces. Ethanol, ultrasonic treatment, and drying method significantly influenced the immobilization efficiency (IE) of β-carotene in the lake and light stability of the lake, without affecting its crystal form. The thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) curves confirmed absorption of β-carotene onto CaCO3. Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) analyses indicated no obvious chemical bonds between β-carotene and CaCO3. Energy-dispersive spectroscopy (EDS) confirmed the presence of β-carotene on surfaces but not in the interior of the CaCO3 particles. The adsorption of β-carotene by calcium carbonate was further confirmed to be a physical adsorption on surface.

Gelatin/polychromatic materials microgels enhanced by carnosic acid inclusions and its application in 2D pattern printing and multi-nozzle food 3D printing

Natural polychromatic biomaterials (like carminic acid and gardenia yellow) possess coloring merits and functionality, but are instable under light and heat. Self-assembly of gelatin and polychromatic materials could be induced by carnosic acid inclusions, illustrating great potential in food application. Antioxidant properties, pigment retention rates, UV irradiation stability, rheological properties, and physical resistances (oil, ethanol, heat and microwave) of samples were improved by carnosic acid inclusions, owing to the newly formed hydrogen bonding and electrostatic interactions (UV spectrum, particle size, zeta potential, FTIR, XPS and SEM). The improved properties contributed to the 2D printed pattern stability and the applicability for producing specialized products with high printability and fastness. On the basis of Subtractive Color-Mixing Principle, further three-dimensional dyeing microgel systems were built and modulated; it could functionalize bean paste/carboxymethyl-cellulose food systems, maintain the excellent self-supporting ability & mechanical strength, and promote single/dual-nozzle 3D printing application. Therefore, the self-assembled gelatin/polychromatic materials/carnosic acid microgel samples could not only achieve outstanding 2D printed pattern stability, and could be also promisingly applied in single/dual-nozzle 3D printing for modern innovative, creative food fields.

Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified β-Cyclodextrin Complexes for β-Carotene Digestion and 3D Printing

β-cyclodextrin (β-CD)-based emulsion gels encapsulated with nutrition for three-dimensional (3D) printing are promising, while obstacles such as low bioaccessibility of bioactive compounds and the molding process in food manufacturing hinder their application. This study intended to develop stable composite emulsion gels using the complexes of chitosan (CS) and octenyl succinic anhydride (OSA)-modified β-CD (OCD) to conquer these challenges. The esterification of OSA generated more negatively charged OCD and ester groups, which aided in the combination of OCD and CS through enhanced electrostatic and hydrogen bonding interactions. The addition of CS improved the emulsification properties of the complexes and acted as a bridge link in the aqueous phase, thereby increasing the gel strength of the composite emulsion gels. Moreover, the encapsulation of β-carotene destabilized the strength of the emulsion gels by lowering the interfacial tension. The emulsion gel stabilized by OCD3/CS-0.75% at an initial pH not only successfully encapsulated β-carotene and presented the highest bioaccessibility of 41.88 ± 0.87% in the in vitro digestion but also showed excellent 3D printability. These results provided a promising strategy to enhance the viscoelasticity of β-CD-based emulsion gels and accelerate their application in bioactive compound delivery systems and 3D food printing.

Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators

Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.

Stabilization of capsanthin in physically-connected hydrogels: Rheology property, self-recovering performance and syringe/screw-3D printing

This work presented a facile way of stabilizing capsanthin by physically-connected soft hydrogels via utilizing specially-structured polysaccharides, and investigated rheological properties, self-recovering mechanism and 3D printability. The functionalized hydrogels demonstrated excellent color quality including redness, yellowness index and hue with great storage stability and visual perception. The soft hydrogels fabricated with properly sequenced polyglyceryl fatty acid esters, β-cyclodextrin, chitosan, and low-content capsanthin possessed outstanding extrudability, appropriate yield stress, reasonable mechanical strength, rational elasticity and structure sustainability. Furthermore, the self-recovering properties based on hydrogen bonds, host-guest interactions and electrostatic interactions were revealed and verified by structural, zeta potential, micro-morphological, zeta potential, thixotropic, creep-recovery, and macroscopic/microscopic characterizations. Along with excellent antioxidant performance, the subsequent 3D printing onto bread with complex models elucidated the high geometry accuracy and great sensory characters. The sequenced physically-connected hydrogels incorporated with capsanthin can provide new insights on stabilizing hydrophobic biomaterials and developing the 3D printed exquisite, innovative food.

Encapsulation of lutein in gelatin type A/B-chitosan systems via tunable chains and bonds from tweens: Thermal stability, rheologic property and food 2D/3D printability

Lutein could be stabilized in gelatin type A/B-chitosan systems by different polyoxyethylene sorbitan fatty acid esters (tweens) via tunable chains and bonds, and the homogeneous system held potential in food 2D/3D printing. During encapsulation of lutein in gelatin-chitosan matrix complexes, tween 40, tween 60 and tween 80 assisted in the excellent centrifugation stability, freeze-thaw stability, chemical stability as well as thermal stability. The tweens contained systems also possessed excellent rheological properties, including shearing thinning property, self-supporting characteristics, and favorable thixotropy. Especially, tween 80 performed well in facilitating the stability and rheological properties of systems with uniform micromorphology due to its long alkyl chains and carbon-carbon double bonds (two sp2 hybridized C-atoms) (from FTIR, XRD, SEM, etc.); and gelatin type B illustrated higher protection effects on lutein because of its strong electrostatic interaction with chitosan. The optimal systems could work as edible ink for 2D/3D printing on food with great UV-irradiation stability and high definition. Surimi could be modified by the optimal complex and possessed excellent shear-thinning property, proper yield stress, low dependence on frequency and stable structure, which was successfully applied for innovative 3D printing with sophisticated shapes. The practical food 2D/3D printing (like bread and surimi) demonstrated high potential in food creation and food innovation.

Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds

Bioactive compounds (BCs) provide numerous health benefits by interacting with one or more components of living tissues and systems. However, despite their potential health benefits, most of the BCs have low bioaccessibility and bioavailability, hindering their potential health-promoting activities. The conventional encapsulation techniques are time-consuming and have major limitations in their food applications, including the use of non-food grade chemicals, undesired sensory attributes, and storage stability issues. A cutting-edge, new technique based on 3D printing can assist in resolving the problems associated with conventional encapsulation technologies. 3D food printing can help protect BCs by incorporating them precisely into three-dimensional matrices, which can provide (i) protection during storage, (ii) enhanced bioavailability, and (iii) effective delivery and controlled release of BCs. Recently, various 3D printing techniques and inks have been investigated in order to create delivery systems with different compositions and geometries, as well as diverse release patterns. This review emphasizes the advances in 3D printing-based encapsulation approaches, leading to enhanced delivery systems and customized food formulations.

Multi-functional konjac glucomannan/chitosan bilayer films reinforced with oregano essential oil loaded β-cyclodextrin and anthocyanins for cheese preservation

In this work, a multifunctional bilayer film was prepared by solvent casting method. Elderberry anthocyanins (EA) were incorporated into konjac glucomannan (KGM) film as the inner indicator layer (KEA). β-cyclodextrin (β-CD) loaded with oregano essential oil (OEO) inclusion complexes (β-CD@OEO) was prepared and incorporated into chitosan (CS) film as the outer hydrophobic and antibacterial layer (CS-β-CD@OEO). The impacts of β-CD@OEO on the morphological, mechanical, thermal, water vapor permeability and water resistance properties, pH sensitivity, antioxidant, and antibacterial activities of bilayer films were thoroughly evaluated. The incorporation of β-CD@OEO into bilayer films can significantly improve the mechanical properties (tensile strength (TS): 65.71 MPa and elongation at break (EB): 16.81 %), thermal stability, and water resistance (Water contact angle (WCA): 88.15°, water vapor permeability (WVP): 3.53 g mm/m² day kPa). In addition, the KEA/CS-β-CD@OEO bilayer films showed color variations in acid-base environments, which could be used as pH-responsive indicators. The KEA/CS-β-CD@OEO bilayer films also presented controlled release of OEO, good antioxidant, and antimicrobial activity, which exhibited good potential for the preservation of cheese. To sum up, KEA/CS-β-CD@OEO bilayer films have potential applications in the field of food packaging industry.

Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin Composite

A Pickering emulsion was prepared using β-cyclodextrin (β-CD) and a cinnamaldehyde (CA)/β-CD composite as emulsifiers and corn oil, camellia oil, lard oil, and fish oil as oil phases. It was confirmed that Pickering emulsions prepared with β-CD and CA/β-CD had good storage stability. The rheological experiments showed that all emulsions had G' values higher than G″, thus confirming their gel properties. The results of temperature scanning rheology experiments revealed that the Pickering emulsion prepared with β-CD and CA/β-CD composites had high stability, in the range of 20-65 °C. The chewing properties of Pickering emulsions prepared by β-CD and corn oil, camellia oil, lard, and herring oil were 8.02 ± 0.24 N, 7.94 ± 0.16 N, 36.41 ± 1.25 N, and 5.17 ± 0.13 N, respectively. The chewing properties of Pickering emulsions made with the CA/β-CD composite and corn oil, camellia oil, lard, and herring oil were 2.51 ± 0.05 N, 2.56 ± 0.05 N, 22.67 ± 1.70 N, 3.83 ± 0.29 N, respectively. The texture properties confirmed that the CA/β-CD-composite-stabilized-emulsion had superior palatability. After 28 days at 50 °C, malondialdehyde (MDA) was detected in the emulsion. Compared with the β-CD and CA + β-CD emulsion, the CA/β-CD composite emulsion had the lowest content of MDA (182.23 ± 8.93 nmol/kg). The in vitro digestion results showed that the free fatty acid (FFA) release rates of the CA/β-CD composite emulsion (87.49 ± 3.40%) were higher than those of the β-CD emulsion (74.32 ± 2.11%). This strategy provides ideas for expanding the application range of emulsifier particles and developing food-grade Pickering emulsions with antioxidant capacity.

Sodium alginate emulsion loaded with linalool: Preparation, characterization and antibacterial mechanism against Shigella sonnei

This study aimed to prepare sodium alginate-linalool emulsion (SA-LE) to overcome the low solubility of linalool and explore its inhibitory activity against Shigella sonnei. The results indicated that linalool significantly reduced the interfacial tension between SA and oil phase (p < 0.05). Droplet sizes of fresh emulsions were uniform with sizes from 2.54 to 2.58 μm. The ζ-potential was between -23.94 and -25.03 mV, and the viscosity distribution was 973.62 to 981.03 mPa·s at pH 5-8 (near neutral pH) without significant difference. In addition, linalool could be effectively released from SA-LE in accordance with the Peppas-Sahlin model, mainly described by Fickian diffusion. In particular, SA-LE can inhibit S. sonnei with a minimum inhibitory concentration of 3 mL/L, which was lower than free linalool. The mechanism can be described as damaging the membrane structure and inhibiting respiratory metabolism accompanied by oxidative stress based on FESEM, SDH activity, ATP and ROS content. These results suggest that SA is an effective encapsulation strategy to enhance the stability of linalool and its inhibitory effect on S. sonnei at near neutral pH. Moreover, the prepared SA-LE has the potential to be developed as a natural antibacterial agent to address the growing food safety challenges.

Coordinated encapsulation by β-cyclodextrin and chitosan derivatives improves the stability of anthocyanins

To improve the stability of anthocyanins (ACNs), ACNs were loaded into dual-encapsulated nanocomposite particles by self-assembly using β-cyclodextrin (β-CD) and two different water-soluble chitosan derivatives, namely, chitosan hydrochloride (CHC) and carboxymethyl chitosan (CMC). The ACN-loaded β-CD-CHC/CMC nanocomplexes with small diameters (333.86 nm) and had a desirable zeta potential (+45.97 mV). Transmission electron microscopy (TEM) showed that the ACN-loaded β-CD-CHC/CMC nanocomplexes had a spherical structure. Fourier-transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (¹H NMR) and X-ray diffraction (XRD) confirmed that the ACNs in the dual nanocomplexes were encapsulated in the cavity of the β-CD and that the CHC/CMC covered the outer layer of β-CD through noncovalent hydrogen bonding. The ACNs from the dual-encapsulated nanocomplexes improved stability of ACNs under adverse environmental conditions or in a simulated gastrointestinal environment. Further, the nanocomplexes exhibited good storage stability and thermal stability over a wide pH range when added into simulated electrolyte drinks (pH = 3.5) and milk tea (pH = 6.8). This study provides a new option for the preparation of stable ACNs nanocomplexes and expands the applications for ACNs in functional foods.

The use of chitosan-based composites for environmental remediation: A review

The presence of hazardous pollutants in water sources as a result of industrial activities is a major environmental challenge that impedes the availability of safe drinking water. Adsorptive and photocatalytic degradative removal of various pollutants in wastewater have been recognized as cost-effective and energy-efficient strategies. In addition to its biological activity, chitosan and its derivatives are considered as promising materials for the removal of various pollutants. The abundance of hydroxyl and amino groups in the chitosan macromolecular structure results in a variety of concurrent pollutant's adsorption mechanisms. Furthermore, adding chitosan to photocatalysts increases the mass transfer while decreasing both the band gap energy and the amount of intermediates produced during photocatalytic processes, improving the overall photocatalytic efficiency. Herein, we have reviewed the current design and preparation of chitosan and its composites, as well as their applications for the removal of various pollutants by adsorption and photocatalysis processes. Effects of operating variables such as the pH, catalyst mass, contact time, light wavelength, initial pollutant's concentration, and catalyst recyclability, are discussed. Various kinetic and isotherm models are presented to elucidate the rates, and mechanisms of pollutant's removal, onto chitosan-based composites, and several case studies are presented. Additionally, the antibacterial activity of chitosan-based composites has been discussed. This review aims to provide a comprehensive and up-to-date overview of the applications of chitosan-based composites in wastewater treatment and put forward new insights for the development of highly effective chitosan-based adsorbents and photocatalysts. Finally, the main challenges and future directions in the field are discussed.

Ultrasound treatment enhanced the functional properties of phycocyanin with phlorotannin from Ascophyllum nodosum

Introduction

Phycocyanin offers advantageous biological effects, including immune-regulatory, anticancer, antioxidant, and anti-inflammation capabilities. While PC, as a natural pigment molecule, is different from synthetic pigment, it can be easily degradable under high temperature and light conditions.

Methods

In this work, the impact of ultrasound treatment on the complex of PC and phlorotannin structural and functional characteristics was carefully investigated. The interaction between PC and phlorotannin after ultrasound treatment was studied by UV–Vis, fluorescence spectroscopy, circular dichroism (CD) spectroscopy, fourier transform infrared (FTIR) spectroscopy. Additionally, the antioxidant potential and in vitro digestibility of the complexes were assessed.

Results

The result was manifested as the UV–Vis spectrum reduction effect, fluorescence quenching effect and weak conformational change of the CD spectrum of PC. PC was identified as amorphous based on the X-ray diffraction (XRD) data and that phlorotannin was embedded into the PC matrix. The differential scanning calorimetry (DSC) results showed that ultrasound treatment and the addition of phlorotannin could improve the denaturation peak temperatures (Td) of PC to 78.7°C. In vitro digestion and free radical scavenging experiments showed that appropriate ultrasound treatment and the addition of phlorotannin were more resistant to simulated gastrointestinal conditions and could improve DPPH and ABTS+ free radical scavenging performance.

Discussion

Ultrasound treatment and the addition of phlorotannin changed the structural and functional properties of PC. These results demonstrated the feasibility of ultrasound-assisted phlorotannin from A. nodosum in improving the functional properties of PC and provided a possibility for the application of PC-polyphenol complexes as functional food ingredients or as bioactive materials.

Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion

The effect of konjac glucomannan (KGM) on the stability and digestion characteristics of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) stabilized Pickering emulsions was investigated. Results indicated that the high viscosity of KGM prompted the particles to be adsorbed toward the interface, which decreased the particle size and increased the stability of emulsions. As the concentration of KGM increased, the G' and G″ of emulsions became larger and approached a "solid-like" state. When the KGM concentration was ≥0.2 %, the large amplitude sweeps of the emulsion exhibited a "weak strain overshoot". The network structure formed by KGM molecular chain and particles was intertwined around the droplets to form a polysaccharide layer and fibrous network structure. Emulsions containing KGM showed a "spider web" epidermal network pattern. It was found by illumination for 4 h that samples with 0.2 % KGM concentration increased the retention of β-carotene by 18.74 %. KGM decreased the release rate of fatty acids and bioaccessibility by hindering bile salt and lipase adsorption.

Modulating hydrophilic properties of β-cyclodextrin/carboxymethyl cellulose colloid particles to stabilize Pickering emulsions for food 3D printing

This research investigated edible Pickering emulsions stabilized by polysaccharide complexes as inks for food 3D printing. The interface membrane structure in the Pickering emulsion system was formed using complexes consisting of β-cyclodextrin (β-CD) and carboxymethyl cellulose (CMC). Except for provide sufficient steric barrier and electrostatic repulsion to increase the stability of the Pickering emulsions, the interface membrane constructs also can demonstrate good biphasic wettability and lower oil/water interfacial tension. The hydrophilicity of complexes (β-CD/CMC) was mainly adjusted by the ratio of β-CD/CMC (R_β/C) and the substitution degree (DS) of CMC, which further adjusted the physical and chemical properties of Pickering emulsion to make it correspond to the rheological behavior applied to 3D printing. The stable Pickering emulsion (R_β/C = 2:2, DS = 1.2, weight ratio of oil phase (φ) = 65 %) displayed excellent printing potential by characterizations analysis of Pickering emulsions. The smoothness, viscosity, and self-supporting ability of the Pickering emulsion under the optimized conditions were further analyzed using a filling density printing experiment of a cuboid model. The emulsifying properties of β-CD were adjusted by hydrophilic CMC to achieve the required amphipathic properties of the complexes to develop Pickering emulsions for food 3D printing.

Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins

The exploration of deodorization is important for the application of gelatin in food industry. In this work, the effect of β-cyclodextrin (β-CD) deodorization on the volatile chemicals and functional properties of three types of gelatins (commercial porcine skin gelatin, cold water fish skin gelatin, and Chinese longsnout catfish skin gelatin) were studied. The results suggested the odors of commercial gelatins were significantly less than home-extracted gelatins. The β-CD deodorization efficiency was dependent on both β-CD concentration and volatile chemical. (E)-2-Octenal (C8H14O), 1-octen-3-ol (C8H16O), 2-pentyl-furan (C9H14O), and hentriacontane (C17H36) could be deodorized at low β-CD concentration (even at 2 mg/mL). The best β-CD deodorization concentration for 66.7 mg/mL of Chinese longsnout catfish skin gelatin was 30 mg/mL. β-CD addition could not change the gel forming ability and emulsion activity of gelatins, whereas it had different and concentration-dependent effects on the emulsion stability of gelatins. β-CD addition had no obvious effects on the droplet sizes, droplet coalescence and liquid-gel transition behaviors, but had different effects on the creaming of the emulsions stabilized by three types of gelatins. The encapsulation of β-carotene did not significantly change the droplet trimodal size distribution and liquid-gel transition of fish oil-loaded emulsions. However, β-carotene might delay the droplet coalescence. The creaming stability of β-carotene/fish oil-loaded gelatin/β-CD-stabilized emulsions was dependent on the gelatins, β-CD, and β-carotene. Finally, the β-carotene retention in the emulsions was dependent not on β-CD addition but on the nature of the gelatins. These results provided useful information to understand the molecular deodorization behaviors and explore the deodorization of emulsifiers for food emulsions.

Redispersible 3D printed nanomedicines: An original application of the semisolid extrusion technique

Semisolid extrusion is a layer-by-layer 3D printing technique that produces objects from gels or pastes. This process can be carried out at room temperature, without using a light source, and has been explored in pharmaceutics in the last few years. In this regard, our group hypothesized its suitability for the production of three-dimensional (3D) printed nanomedicines containing drug-loaded organic nanocarriers. In this study, the original application of the semisolid extrusion was evaluated to produce redispersible 3D printed oral solid forms containing drug-loaded polymeric nanocapsules. A carboxymethyl cellulose hydrogel containing resveratrol and curcumin co-encapsulated in nanocapsules was prepared, and the nanocapsules did not change its complex viscosity and yield stress. Homogeneous and yellow cylindrical-shaped solid forms were printed, with a mean weight of 0.102 ± 0.015 g, a polyphenol content of approximately 160 μg/unit, disintegration time of <45 min, and recovery of the nanosized carriers. The polyphenols were completely released from the solid forms after 8 h, although part of them remained encapsulated in the nanocapsules. This study represents a proof of concept concerning the use of semisolid extrusion to produce 3D printed forms composed of polymeric nanocapsules in a one-step process. It proposes an original platform for the development of solid nanomedicines from liquid aqueous nanocapsule suspensions.