Microfluidization: A promising food processing technology and its challenges in industrial application

Navigating translational research in nanomedicine: A strategic guide to formulation and manufacturing

Over the past two decades, extensive research has focused on both the fundamental and applied aspects of nanomedicine, driven by the compelling advantages that nanoparticles offer over their bulk counterparts. Despite this intensive research effort, fewer than 100 nanomedicines have been approved by the U.S. Food and Drug Administration and the European Medicines Agency since 1989. This disparity highlights a substantial gap in translational research, reflecting the disconnect between the prolific research in nanomedicine and the limited number of products that successfully reach and sustain themselves in the market. For instance, the nanomedicine DepoCyt, which received FDA approval in 1999 for the treatment of lymphomatous meningitis, was discontinued in 2017 due to persistent manufacturing issues. To address similar translational challenges, this review aims to identify and analyse issues related to the formulation design and manufacturing of nanomedicines. It provides an overview of the most prevalent manufacturing technologies and excipients used in nanomedicine production, followed by a critical evaluation of their clinical translatability. Furthermore, the review presents strategies for the rational formulation design and optimization of nanomedicine manufacturing, adhering to the principles of quality-by-design and quality risk management.

Utilization of banana crop ligno-cellulosic waste for sustainable development of biomaterials and nanocomposites

Banana (Musa spp.) is a tropical fruit cultivated in over 130 countries, producing significant lignocellulosic biomass. However, much of the agro-industrial waste from banana plants is neglected, contributing to environmental pollution. Around 60 % of the plant's biomass is generated after fruit harvesting, representing an untapped resource. This review examines the potential of banana plant waste for developing biocomposite and biodegradable materials. It covers the extraction and modification of banana fibers for composites, with a focus on the fabrication of nano biocomposites using banana fibers as reinforcement and polysaccharides or proteins as matrices. The review also evaluates the biodegradability and environmental impact of these materials through Life Cycle Assessment studies. Future research directions include refining processing methods, improving fiber-matrix compatibility, and enhancing the durability of banana fiber composites for packaging applications.

The Effect of Hydrodynamic Cavitation on the Structural and Functional Properties of Soy Protein Isolate-Lignan/Stilbene Polyphenol Conjugates

In this study, hydrodynamic cavitation technology was utilized to prepare conjugates of soy protein isolate (SPI) with polyphenols, including resveratrol (RA) and polydatin (PD) from the stilbene category, as well as arctiin (AC) and magnolol (MN) from the lignan category. To investigate the effects of hydrodynamic cavitation treatment on the interactions between SPI and these polyphenols, the polyphenol binding capacity with SPI was measured and the changes in the exposed sulfhydryl and free amino contents were analyzed. Various methods, including ultraviolet-visible spectroscopy, fluorescence spectroscopy, Fourier transform infrared spectroscopy, and circular dichroism spectroscopy, were also used to characterize the structural properties of the SPI-polyphenol conjugates. The results showed that compared to untreated SPI, SPI treated with hydrodynamic cavitation exposed more active groups, facilitating a greater binding capacity with the polyphenols. After the hydrodynamic cavitation treatment, the ultraviolet-visible absorption of the SPI-polyphenol conjugates increased while the fluorescence intensity decreased. Additionally, the content of exposed sulfhydryl and free amino groups declined, and changes in the secondary structure were observed, characterized by an increase in the α-helix and random coil content accompanied by a decrease in the β-sheet and β-turn content. Furthermore, the SPI-polyphenol conjugates treated with hydrodynamic cavitation demonstrated improved emulsifying characteristics and antioxidant activity. As a result, hydrodynamic cavitation could be identified as an innovative technique for the preparation of protein-phenolic conjugates.

Rebamipide nanocrystal with improved physicomechanical properties and its assessment through bio-mimicking 3D intestinal permeability model

This study investigated the formulation and characterization of rebamipide nanocrystals (REB-NCs) to enhance the solubility and permeability of rebamipide, an anti-ulcer medication known for its low aqueous solubility and permeability, classified as BCS class IV. Employing high-pressure homogenization and wet milling techniques, we successfully achieved nanonization of rebamipide, resulting in stable nanosuspensions that were subsequently freeze-dried to produce REB-NCs with an average particle size of 223 nm. Comprehensive characterization techniques, including Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) confirmed the crystalline nature of the nanocrystals and their compatibility with the selected excipients. The saturation solubility study revealed a remarkable three-fold enhancement in PBS pH 7.4 compared to rebamipide API, indicating the effectiveness of the nanocrystal formulation in improving drug solubility. Furthermore, 3D in-vitro permeability assessments conducted on Caco-2 cell monolayers demonstrated an noticeable increase in the permeability of REB-NCs relative to the pure active pharmaceutical ingredient (API), highlighting the promise of this formulation to enhance drug absorption. The dissolution profile of the nanocrystal tablets exhibited immediate release characteristics, significantly outperforming conventional formulations in terms of the dissolution rate. This research underscores the potential of nanomilling as a scalable, environment-friendly, and less toxic approach to significantly enhance the bioavailability of rebamipide. By addressing the challenges associated with the solubility and permeability of poorly water-soluble drugs, our outcome offers insightful information into developing efficient nanomedicine strategies for enhancing therapeutic outcomes.

Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review

Purple-fleshed sweet potato (PFSP) and yellow-fleshed sweet potato (YFSP) are crops highly valued for their nutritional benefits and rich bioactive compounds. These compounds include carotenoids, flavonoids (including anthocyanins), and phenolic acids etc. which are present in both the leaves and roots of these sweet potatoes. PFSP and YFSP offer numerous health benefits, such as antioxidant, anti-inflammatory, anti-cancer, and neuroprotective properties. The antioxidant activity of these sweet potatoes holds significant potential for various industries, including food, pharmaceutical, and cosmetics. However, a challenge in utilizing PFSP and YFSP is their susceptibility to rapid oxidation and color fading during processing and storage. To address this issue and enhance the nutritional value and shelf life of food products, researchers have explored preservation methods such as co-pigmentation and encapsulation. While YFSP has not been extensively studied, this review provides a comprehensive summary of the nutritional value, phytochemical composition, health benefits, stabilization techniques for phytochemical, and industrial applications of both PFSP and YFSP in the food industry. Additionally, the comparison between PFSP and YFSP highlights their similarities and differences, shedding light on their potential uses and benefits in various food products.

Emerging encapsulation strategies for vitamin A fortification in food sector: an overview

Micro- and nano-encapsulation techniques, such as microfluidization, spray drying, and centrifugal extrusion, have been widely utilized in various industries, including pharmaceuticals, food, cosmetics, and agriculture, to improve the stability, shelf life, and bioavailability of active ingredients, such as vitamin A. Emulsion-based delivery platforms offer feasible and appropriate alternatives for safeguarding, encapsulating, and transporting bioactive compounds. Therefore, there is a need to enrich our basic diet to prevent vitamin A deficiency within a population. This review focused on addressing vitamin A shortages, encapsulation techniques for improving the delivery of vital vitamins A and their food applications. Additionally, more studies are required to guarantee the security of nano-delivery strategies, as they proliferate in the food and beverage sector.

Graphical Abstract

Improvement in Storage Stability and Physicochemical Properties of Whole-Grain Highland Barley Pulp Prepared by a Novel Industry-Scale Microfluidizer System in Comparison with Colloid Milling

The aim of this study was to assess the advantages of an industry-scale microfluidizer system (ISMS) to prepare whole-grain highland barley pulp (WHBP) compared with colloid milling. Storage stability was evaluated by particle size, gravity separation stability, and rheological properties, as well as the microstructure observation by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLMS). The results showed that colloid milling failed to effectively homogenize the material, while ISMS sample surfaces were compact and smooth at higher pressures according to visual observation and SEM. The Turbiscan stability index of WHBP by ISMS was much lower as a result of colloid milling, demonstrating ISMS can improve WHBP stability. WHBP by colloid milling displayed a three-peak particle size distribution pattern, while a single-peak pattern was evident after ISMS treatment. A higher shear rate decreased the apparent viscosity, suggesting that WHBP was a shear-thinning fluid. According to CLMS, ISMS can successfully improve homogenization by disrupting the structures of oil bodies, proteins, and starches. The WHBP prepared by ISMS exhibited a higher β-glucan level than that prepared by colloid milling, and showed a significant increase in β-glucan level with ISMS pressure. These findings indicate that using ISMS to produce WHBP is viable for enhancing its storage stability and nutritional value.

Impact of pilot-scale microfluidization on soybean protein structure in powder and solution

The effect of microfluidization treatment on the primary, secondary, and tertiary structure of soybean protein isolate (SPI) was investigated. The samples were treated with and without controlling the temperature and circulated in the system 1, 3, and 5 times at high pressure (137 MPa). Then, the treated samples were freeze-dried and reconstituted in water to check the impact of the microfluidization on two different states: powder and solution. Regarding the primary structure, the SDS-PAGE analysis under reducing conditions showed that the protein bands remained unchanged when exposed to microfluidization treatment. When the temperature was controlled for the samples in their powder state, a significant decrease in the quantities of β-sheet and random coil and a slight reduction in α-helix content was noticed. The observed decrease in β-sheet and the increase in β-turns in treated samples indicated that microfluidization may lead to protein unfolding, opening the hydrophobic regions. Additionally, a lower amount of α-helix suggests a higher protein flexibility. After reconstitution in water, a significant difference was observed only in α-helix, β-sheet and β-turn. Related to the tertiary structure, microfluidization increases the surface hydrophobicity. Among all the conditions tested, the samples where the temperature is controlled seem the most suitable.

The role of fermentation with lactic acid bacteria in quality and health effects of plant-based dairy analogues

The modern food industry is undergoing a rapid change with the trend of production of plant-based food products that are more sustainable and have less impact on nature. Plant-based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant-based diet. Nevertheless, plant-based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean-like flavor compared to dairy products. In addition, most plant-based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant-based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant-based dairy analogues is to mimic familiar dairy-like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant-based dairy analogues through the selection of special microbial cultures and formulations.

Formulation and Characterization of Sustainable Algal-Derived Nanoemulgels: A Green Approach to Minimize the Dependency on Synthetic Surfactants

Phycocyanin (PC), a natural protein that is very interesting from the medical point of view due to its potent antioxidant and anti-inflammatory properties, is obtained from algae. This compound is gaining positions for applications in the food industry. The main objective of this work was to obtain nanoemulgels formulated with PC and k-carrageenan (a polymer that is obtained from algae as well). An optimization of the processing parameters (homogenization pressure and number of cycles) and the ratio of PC and a well-known synthetic surfactant (Tween 80) was developed using response surface methodology. The results of this optimization were 25,000 psi, seven cycles, and a 1:1 ratio of PC/Tween80. However, the necessity for the incorporation of a polymer that plays a thickener role was observed. Hence, k-carrageenan (k-C) was used to retard the creaming process that these nanoemulsions suffered. The incorporation of this biopolymer provoked the creation of a network that showed gel-type behavior and flow indexes very close to zero. Thanks to the combined use of these two sustainable and algae-obtained compounds, stable nanoemulgels were obtained. This work has proved that the combined use of PC and k-C has emerged as a sustainable alternative to stabilize dispersed systems for the food industry.

Developing industry-scale microfluidization for cell disruption, biomolecules release and bioaccessibility improvement of Chlorella pyrenoidosa

To facilitate biomolecules extraction and bioaccessibility of Chlorella pyrenoidosa, a novel industry-scale microfluidization (ISM) was used to disrupt cells effectively. Microscope images showed ISM damaged cell integrity, disorganized cell wall structure, pulverized cell membrane and promoted the release of intracellular components. The decrease of particle size and the increase of ζ-potential also confirmed the cell disruption. The cell breakage ratio of sample treated at 120 MPa was 98%. Compared with untreated samples, total soluble solid content and protein extraction rate of the sample treated at 120 MPa increased by 2 °Brix and 12%. Protein was degraded by ISM, the release of intracellular protein and the reduction of molecular weight increased protein digestibility by 20% in in vitro gastric phase. Lipid yield and chlorophyll b content were also increased by ISM. These results provided a new solution to cell disruption of microalgae and expanded the application field of ISM.

Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control

The main objective of this study was to establish the relative importance of the main operating parameters impacting the formation of food-grade oil-in-water nanoemulsions by high-pressure homogenization. The goal of this unit operation was to create uniform and stable emulsified products with small mean particle diameters and narrow polydispersity indices. In this study, we examined the performance of a new commercial high-pressure valve homogenizer, which has several features that provide good control over the particle size distribution of nanoemulsions, including variable homogenization pressures (up to 45,000 psi), nozzle dimensions (0.13/0.22 mm), flow patterns (parallel/reverse), and back pressures. The impact of homogenization pressure, number of passes, flow pattern, nozzle dimensions, back pressure, oil concentration, emulsifier concentration, and emulsifier type on the particle size distribution of corn oil-in-water emulsions was systematically examined. The droplet size decreased with increasing homogenization pressure, number of passes, back pressure, and emulsifier-to-oil ratio. Moreover, it was slightly smaller when a reverse rather than parallel flow profile was used. The emulsifying performance of plant, animal, and synthetic emulsifiers was compared because there is increasing interest in replacing animal and synthetic emulsifiers with plant-based ones in the food industry. Under fixed homogenization conditions, the mean particle diameter decreased in the following order: gum arabic (0.66 µm) > soy protein (0.18 µm) > whey protein (0.14 µm) ≈ Tween 20 (0.14 µm). The information reported in this study is useful for the optimization of the production of food-grade nanoemulsions using high-pressure homogenization.

Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization

Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.