1
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Zheng C, Wang H, Xiao Z, Sun Z, Bao J, Dai W, Zhang Q, Mei X. Cocrystal of Lutein with Improved Stability and Bioavailability. ACS OMEGA 2024; 9:36389-36397. [PMID: 39220502 PMCID: PMC11359614 DOI: 10.1021/acsomega.4c03864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/28/2024] [Accepted: 05/30/2024] [Indexed: 09/04/2024]
Abstract
Lutein (LT) is a natural carotenoid and is widely used for its vision protection and antioxidant activity. However, the long-chain polyene structure makes lutein sensitive to light and oxygen and poses many difficulties in the production, processing, and storage. In addition, the special chemical structure of LT leads to low solubility and bioavailability. In this study, we propose an efficient solution to address these issues. A cocrystal of LT with adipic acid (LT-APC) was obtained for the first time. The cocrystals were fully characterized. After cocrystallization, the melting point of marketed LT was increased. The chemical stability of LT was significantly improved, and the influence of impurities on stability was limited. Dissolution experiments were performed in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) and the cocrystal generated a much higher apparent solubility. To deepen insight into the mechanisms underlying the cocrystal's improved solubility, wettability tests were performed by contact angle determination and film flotation methods. The cocrystal presented better wettability than the marketed LT. Finally, pharmacokinetic studies of marketed LT and its cocrystal were conducted in rats. The results showed that the cocrystal exhibited 3.4 times higher C max and 2.2 times higher AUC at a single dose compared with marketed LT.
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Affiliation(s)
- Chenxuan Zheng
- School
of Pharmacy, Jiangxi Medical College, Nanchang
University, Nanchang 330006, People’s
Republic of China2
- Pharmaceutical
Analytical&Solid-State Chemistry ResearchCenter, Shanghai Institute of Materia Medica, ChineseAcademy of Sciences, Shanghai 201203, People’s Republic of China
| | - Hao Wang
- School
of Chinese Materia Medica, Nanjing University
of Chinese Medicine, 138 Xianlin Avenue, Nan-jing 210023, People’s Republic
of China
| | - Ziyao Xiao
- School
of Chinese Materia Medica, Nanjing University
of Chinese Medicine, 138 Xianlin Avenue, Nan-jing 210023, People’s Republic
of China
| | - Zhixiong Sun
- School
of Pharmacy, Jiangxi Medical College, Nanchang
University, Nanchang 330006, People’s
Republic of China2
- Pharmaceutical
Analytical&Solid-State Chemistry ResearchCenter, Shanghai Institute of Materia Medica, ChineseAcademy of Sciences, Shanghai 201203, People’s Republic of China
| | - Junjie Bao
- Pharmaceutical
Analytical&Solid-State Chemistry ResearchCenter, Shanghai Institute of Materia Medica, ChineseAcademy of Sciences, Shanghai 201203, People’s Republic of China
| | - Wenjuan Dai
- Pharmaceutical
Analytical&Solid-State Chemistry ResearchCenter, Shanghai Institute of Materia Medica, ChineseAcademy of Sciences, Shanghai 201203, People’s Republic of China
| | - Qi Zhang
- Pharmaceutical
Analytical&Solid-State Chemistry ResearchCenter, Shanghai Institute of Materia Medica, ChineseAcademy of Sciences, Shanghai 201203, People’s Republic of China
| | - Xuefeng Mei
- School
of Pharmacy, Jiangxi Medical College, Nanchang
University, Nanchang 330006, People’s
Republic of China2
- Pharmaceutical
Analytical&Solid-State Chemistry ResearchCenter, Shanghai Institute of Materia Medica, ChineseAcademy of Sciences, Shanghai 201203, People’s Republic of China
- School
of Chinese Materia Medica, Nanjing University
of Chinese Medicine, 138 Xianlin Avenue, Nan-jing 210023, People’s Republic
of China
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2
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Han H, Chang Y, Jiao Y. Recent Advances in Efficient Lutein-Loaded Zein-Based Solid Nano-Delivery Systems: Establishment, Structural Characterization, and Functional Properties. Foods 2024; 13:2304. [PMID: 39063387 PMCID: PMC11276201 DOI: 10.3390/foods13142304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2024] [Revised: 07/19/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024] Open
Abstract
Plant proteins have gained significant attention over animal proteins due to their low carbon footprint, balanced nutrition, and high sustainability. These attributes make plant protein nanocarriers promising for applications in drug delivery, nutraceuticals, functional foods, and other areas. Zein, a major by-product of corn starch processing, is inexpensive and widely available. Its unique self-assembly characteristics have led to its extensive use in various food and drug systems. Zein's functional tunability allows for excellent performance in loading and transporting bioactive substances. Lutein offers numerous bioactive functions, such as antioxidant and vision protection, but suffers from poor chemical stability and low bioavailability. Nano-embedding technology can construct various zein-loaded lutein nanodelivery systems to address these issues. This review provides an overview of recent advances in the construction of zein-loaded lutein nanosystems. It discusses the fundamental properties of these systems; systematically introduces preparation techniques, structural characterization, and functional properties; and analyzes and predicts the target-controlled release and bioaccessibility of zein-loaded lutein nanosystems. The interactions and synergistic effects between Zein and lutein in the nanocomplexes are examined to elucidate the formation mechanism and conformational relationship of zein-lutein nanoparticles. The physical and chemical properties of Zein are closely related to the molecular structure. Zein and its modified products can encapsulate and protect lutein through various methods, creating more stable and efficient zein-loaded lutein nanosystems. Additionally, embedding lutein in Zein and its derivatives enhances lutein's digestive stability, solubility, antioxidant properties, and overall bioavailability.
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Affiliation(s)
| | | | - Yan Jiao
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (H.H.); (Y.C.)
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3
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Muchahary S, Nickhil C, Jeevarathinam G, Rustagi S, Deka SC. Encapsulation of quercetin fraction from Musa balbisiana banana blossom in chitosan alginate solution, its optimization and characterizations. Int J Biol Macromol 2024; 264:130786. [PMID: 38548497 DOI: 10.1016/j.ijbiomac.2024.130786] [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: 11/25/2023] [Revised: 03/03/2024] [Accepted: 03/09/2024] [Indexed: 04/10/2024]
Abstract
This study comprises the isolation of quercetin from the bhimkol banana (Musa balbisiana) blossom, encapsulation, and its characterizations. An isolated quercetin rich fraction was obtained from HPLC followed by column chromatography and subsequently encapsulated with chitosan-alginate polyelectrolyte complex at optimum encapsulation conditions obtained by ant colony optimization. Quercetin fraction and encapsulated quercetin were characterized for their physicochemical properties (by HPLC, FTIR, NMR, XRD, Dynamic Light Scattering, and release study). The yield and purity of isolated quercetin rich fractions were 2.35 ± 0.08 μg/ml and 83.12 ± 0.31 %, respectively. After the optimization of encapsulation, quercetin 0.2 %, sodium alginate 4 %, chitosan 0.5 %, and agitation at 300 rpm were found to be the optimal conditions resulting in higher encapsulation efficiency (EE, 84.54 %). EE was significantly improved by a slight increase in sodium alginate, and agitation. Encapsulated quercetin revealed good pH resistance by releasing 68.27 mg QE/g quercetin in simulated gastric fluid at 60 min. Microbeads of encapsulated quercetin showed the structural bond stretching of encapsulating materials and quercetin in FTIR spectra (stretching at 1511 cm-1, 1380 cm-1, and 1241 cm-1 are attributed to the stretching vibration of CO in aromatic rings, and bending vibration of OH bond in phenols). An average particle size of 2.71 μm exhibited the microgel behavior of microbeads (by XRD). The present study on the underutilized variety of banana blossoms has diverse applications in the food and pharmaceutical industries that will productively exhibit effective drug delivery properties.
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Affiliation(s)
- Sangita Muchahary
- Department of Food Engineering & Technology, Tezpur University, Napaam, Assam 784028, India
| | - C Nickhil
- Department of Food Engineering & Technology, Tezpur University, Napaam, Assam 784028, India
| | - G Jeevarathinam
- Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore 641 032, Tamil Nadu, India.
| | - Sarvesh Rustagi
- School of Applied and Life sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Sankar Chandra Deka
- Department of Food Engineering & Technology, Tezpur University, Napaam, Assam 784028, India.
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4
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Hamid S, Oukil NF, Moussa H, Mahdjoub MM, Djihad N, Berrabah I, Bouhenna MM, Chebrouk F, Hentabli M. Enhancing basil essential oil microencapsulation using pectin/casein biopolymers: Optimization through D-optimal design, controlled release modeling, and characterization. Int J Biol Macromol 2024; 265:130948. [PMID: 38503374 DOI: 10.1016/j.ijbiomac.2024.130948] [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: 09/27/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 03/21/2024]
Abstract
A D-optimal design was employed to optimize the microencapsulation (MEC) of basil essential oil (BEO) within a biopolymer matrix using the complex coacervation technique. BEO microcapsules (BEO-MCs) obtained under the optimal conditions exhibited high yield and efficiency with 80.45 ± 0.01 % and 93.10 ± 0.18 %, respectively. The successful MEC of BEO with an average particle size of 4.81 ± 2.86 μm was confirmed by ATR-FTIR, X-RD, and SEM analyses. Furthermore, the thermal stability of BEO-MCs was assessed using TGA-DSC analysis, which provided valuable insights into the MC's thermal stability. Furthermore, the proposed model, with a high R2 value (0.99) and low RMSE (1.56 %), was the most suitable one among the tested models for the controlled release kinetics of the optimal BEO-MCs under simulated gastrointestinal conditions. The successful optimization of BEO MEC using biopolymers through the D-optimal design could be a promising avenue for food and pharmaceutical industries, providing new strategies for the development of effective products.
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Affiliation(s)
- Sarah Hamid
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria.
| | - Naima Fadloun Oukil
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Hamza Moussa
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
| | - Malik Mohamed Mahdjoub
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
| | - Nadjet Djihad
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Ismail Berrabah
- Laboratoire des Matériaux Polymères Avancés (LMPA), Faculté de Technologie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Mustapha Mounir Bouhenna
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), BP384, Bou-Ismail, Tipaza 42004, Algeria
| | - Farid Chebrouk
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), BP384, Bou-Ismail, Tipaza 42004, Algeria
| | - Mohamed Hentabli
- Laboratoire de Biomatériaux et Phénomènes de Transport (LBMPT), Université Yahia Fares de Médéa, Médéa 26000, Algeria
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5
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Manupa W, Wongthanyakram J, Jeencham R, Sutheerawattananonda M. Storage stability and antioxidant activities of lutein extracted from yellow silk cocoons ( Bombyx mori) in Thailand. Heliyon 2023; 9:e16805. [PMID: 37313157 PMCID: PMC10258427 DOI: 10.1016/j.heliyon.2023.e16805] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 05/22/2023] [Accepted: 05/29/2023] [Indexed: 06/15/2023] Open
Abstract
This study aimed to determine how different forms of lutein found in nature affected their thermal stability, degradation, and antioxidant activities. The findings show that commercial lutein (CL) degraded faster than silk luteins (SLs) at ≤ 4 °C. The two-stage first-order kinetics of thermal degradation showed that Ea for SLs was 4.6-9.5 times higher than CL. However, at ≥ 25 °C, both the CL and SLs degraded rapidly within one month. SLs had half-life at 4 °C from 10 to 104 wks. FTIR and HRMS analysis revealed that their oxidation products were similar (C18H26O2: 297 m/z). Based on IC50, antioxidant activities of SLs were superior to CL. The stability and antioxidant capacity of lutein may be influenced by its naturally occurring forms. The naturally occurring forms and unpurified state of lutein can affect its stability and antioxidant activity, which must be considered when storing lutein at different temperatures.
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6
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Wang Y, Zhang X, Yan M, Zhao Q. Enhancing the stability of lutein emulsions with a water-soluble antioxidant and a oil-soluble antioxidant. Heliyon 2023; 9:e15459. [PMID: 37113795 PMCID: PMC10126903 DOI: 10.1016/j.heliyon.2023.e15459] [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: 11/18/2022] [Revised: 03/24/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
Lutein is critical for protecting the eye against light damage. The low solubility and high sensitivity of lutein to environmental stresses prevent its further application. The hypothesis is that the combination of one water-soluble antioxidant and one oil-soluble antioxidant will be beneficial to improve the stability of lutein emulsions. A low-energy method was performed to prepare lutein emulsions. The combination of a lipid-soluble antioxidant (propyl gallate or ethylenediaminetetraacetic acid) and a water-soluble antioxidant (tea polyphenol or ascobic acid) were investigated for improving the lutein retention rates. It was shown that the highest lutein retention rate was achieved by using propyl gallate and tea polyphenol, 92.57%, at Day 7. It was proven that the lutein retention rates of emulsions with propyl gallate and tea polyphenol were 89.8%, 73.5% and 55.2% at 4 °C, 25 °C and 37 °C, respectively, at Day 28. The current study is helpful to prepare for the further application of lutein emulsions for ocular delivery.
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7
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Devi LM, Das AB, Badwaik LS. Effect of gelatin and acacia gum on anthocyanin coacervated microcapsules using double emulsion and its characterization. Int J Biol Macromol 2023; 235:123896. [PMID: 36870646 DOI: 10.1016/j.ijbiomac.2023.123896] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 02/10/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
The present study was aimed to develop a stable microencapsulated anthocyanin from black rice bran using double emulsion complex coacervation technique. Nine microcapsule formulations were prepared using gelatin, acacia gum and anthocyanin at ratios of 1:1:0.5, 1:1:0.75 and 1:1:1 respectively. The concentration of gelatin and acacia gum used were 2.5, 5 and 7.5 % w/v. Subsequently, the coacervated microcapsules were obtained at different pH (3, 3.5 and 4), freeze-dried and evaluated for their physicochemical properties, morphology, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction pattern (XRD), thermal behaviour and stability of anthocyanin. The results obtained for encapsulation efficiency of anthocyanin with high values (72.70 to 83.65 %) indicated that the encapsulation process was effective. The morphology of the microcapsule powder was analysed and exhibited round, hard, agglomerated structures and relatively smooth surface. The thermal degradation behaviour of microcapsules displayed endothermic reaction confirming the thermostability of the microcapsules where the peak ranged from 83.7 to 97.6 °C. The stability studies in terms of retention of total anthocyanin content were observed at different storage conditions; both under refrigerated condition (7 °C) and at room temperature (37 °C). The results indicated that the microcapsules obtained through coacervation can be an alternative source to develop stable nutraceuticals.
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Affiliation(s)
- Lourembam Monika Devi
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
| | - Amit Baran Das
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India.
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8
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Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties. Foods 2023; 12:foods12030508. [PMID: 36766037 PMCID: PMC9914822 DOI: 10.3390/foods12030508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 01/13/2023] [Accepted: 01/20/2023] [Indexed: 01/25/2023] Open
Abstract
This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein content. MP particles were divided into coarse (Dv50 = 315 μm), fine (Dv50 = 119 μm), and superfine MP (Dv50 = 10 μm) fractions and added to the sponge cake after being designated to control (sponge cake prepared without MP), coarse MPS (sponge cake prepared with coarse MP), fine MPS (sponge cake prepared with fine MP), and superfine MPS (sponge cake prepared with superfine MP) groups. The sizes and surface properties of superfine MP particles were more homogeneous and smoother than the other samples. As the particle size decreased, the specific volume increased, whereas baking loss, hardness, and chewiness of the sponge cake decreased. Superfine MP and superfine MPS had the highest lutein content. The flavor of marigold and the overall acceptability of sponge cake with superfine MP were 7.90 ± 0.97 and 7.55 ± 0.76, which represents the highest values among the samples. The results of this study have shown that jet milling can contribute to improvements in texture, lutein content, and sensory qualities for baked products with MP.
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9
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Wang Q, Ma C, Deng J, Luo Z, Shu CM, Gao W, Min R, Jin S, Chen J. Gas explosion suppression by ammonium dihydrogen phosphate-modified dry water powder. POWDER TECHNOL 2023. [DOI: 10.1016/j.powtec.2023.118228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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10
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Preparation of powdered oil by spray drying the Pickering emulsion stabilized by ovalbumin - Gum Arabic polyelectrolyte complex. Food Chem 2022; 391:133223. [PMID: 35598390 DOI: 10.1016/j.foodchem.2022.133223] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 05/02/2022] [Accepted: 05/13/2022] [Indexed: 11/22/2022]
Abstract
The suitability of the perilla seed oil Pickering emulsion stabilized by the ovalbumin (OVA) - gum Arabic (GA) polyelectrolyte complex for spray drying was investigated and the resultant powder was characterized. The OVA - GA complex conferred enhanced stability to the emulsion than OVA, GA, and their mixture. The viscosity of the Pickering emulsion was highly sensitive to stabilizer concentration and that fabricated by 2% OVA - GA complex showed acceptable viscosity and powder yield. The Pickering emulsion was more effective in preventing oil leakage during spray drying than the OVA-stabilized emulsion and the resultant powder possessed an oil content of up to 77.7%. Besides, the spray-dried Pickering emulsion powder showed greater rehydration and better flowability than that of the OVA-stabilized emulsion powder. Hence, the Pickering emulsion stabilized by the OVA - GA polyelectrolyte complex is promising as a novel feed for the production of oil powders by spray drying.
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11
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Sodium Alginate—Natural Microencapsulation Material of Polymeric Microparticles. Int J Mol Sci 2022; 23:ijms232012108. [PMID: 36292962 PMCID: PMC9603258 DOI: 10.3390/ijms232012108] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 09/26/2022] [Accepted: 09/29/2022] [Indexed: 11/30/2022] Open
Abstract
From the multitude of materials currently available on the market that can be used in the development of microparticles, sodium alginate has become one of the most studied natural anionic polymers that can be included in controlled-release pharmaceutical systems alongside other polymers due to its low cost, low toxicity, biocompatibility, biodegradability and gelatinous die-forming capacity in the presence of Ca2+ ions. In this review, we have shown that through coacervation, the particulate systems for the dispensing of drugs consisting of natural polymers are nontoxic, allowing the repeated administration of medicinal substances and the protection of better the medicinal substances from degradation, which can increase the capture capacity of the drug and extend its release from the pharmaceutical form.
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12
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Jv DJ, Ji TH, Xu Z, Li A, Chen ZY. The Remarkable Enhancement of Photo-Stability and Antioxidant Protection of Lutein Coupled with Carbon-dot. Food Chem 2022; 405:134551. [DOI: 10.1016/j.foodchem.2022.134551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 10/04/2022] [Accepted: 10/06/2022] [Indexed: 11/28/2022]
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13
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Gao Q, Qiao X, Yang L, Cao Y, Li Z, Xu J, Xue C. Effects of microencapsulation in dairy matrix on the quality characteristics and bioavailability of docosahexaenoic acid astaxanthin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5711-5719. [PMID: 35396734 DOI: 10.1002/jsfa.11919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 03/20/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Compared with free astaxanthin (Asta), docosahexaenoic acid astaxanthin monoester (Asta-C22:6) has higher stability and bioavailability. However, Asta-E is still unable to be used in the water system. Hence it is necessary to build a water-soluble delivery system. In this study, Asta-C22:6 microemulsion and microcapsule using whey protein isolate (WPI) and hydroxypropyl-β-cyclodextrin (HPβ-CD) as composite wall material were prepared. They were added to three dairy products (milk powder, yogurt and flavored dairy product). A dairy product rich in Asta-C22:6 with high bioavailability was designed by measuring quality characteristics, sensory evaluation and in vivo experiments. RESULTS Compared with spray drying, the freeze-drying microcapsule had a higher encapsulation efficiency (72.5%), water content (4%) and better solubility, and Asta-C22:6 microcapsule (1 g L-1 ) yogurt had the best quality. The bioavailability of Asta-C22:6 microcapsule yogurt was further evaluated. After a single oral dose in mice, the bioavailability of Asta-C22:6 microcapsule in yogurt was significantly increased (Cmax = 0.31 μg mL-1 , AUC0-T = 3.20 h μg mL-1 ). CONCLUSION We successfully prepared Asta-C22:6 microcapsule yogurt, which improved the stability and bioavailability of Asta. The present research is meaningful for delivering unstable bioactive small molecules based on WPI and HPβ-CD. It provides an experimental basis for the application of Asta-C22:6 and the development of functional dairy products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qun Gao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xing Qiao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yunrui Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, China
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14
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Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022; 64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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15
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Zhang B, Yao Y, Lu Y, Xu Y, Li W, Yan W. Sodium caseinate and
OSA
‐modified starch as carriers for the encapsulation of lutein using spray‐drying to improve its water solubility and stability. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bo Zhang
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University Beijing 100023 China
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Yishun Yao
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Yifan Lu
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Yanfeng Xu
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University Yangling 712100 China
| | - Wenjie Yan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University Beijing 100023 China
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Ferreira S, Nicoletti VR, Dragosavac M. Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part I – use of metal membranes for emulsification. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Tomar M, Bhardwaj R, Verma R, Singh SP, Dahuja A, Krishnan V, Kansal R, Yadav VK, Praveen S, Sachdev A. Interactome of millet-based food matrices: A review. Food Chem 2022; 385:132636. [PMID: 35339804 DOI: 10.1016/j.foodchem.2022.132636] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/28/2022] [Accepted: 03/03/2022] [Indexed: 12/28/2022]
Abstract
Millets are recently being recognized as emerging food ingredients with multifaceted applications. Whole grain flours made from millets, exhibit diverse chemical compositions, starch digestibility and physicochemical properties. A food matrix can be viewed as a section of food microstructure, commonly coinciding with a physical spatial domain that interacts or imparts specific functionalities to a particular food constituent. The complex millet-based food matrices can help individuals to attain nutritional benefits due to the intricate and unique digestive properties of these foods. This review helps to fundamentally understand the binary and ternary interactions of millet-based foods. Nutritional bioavailability and bioaccessibility are also discussed based on additive, synergistic, masking, the antagonistic or neutralizing effect of different food matrix components on each other and the surrounding medium. The molecular basis of these interactions and their effect on important functional attributes like starch retrogradation, gelling, pasting, water, and oil holding capacity is also discussed.
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Affiliation(s)
- Maharishi Tomar
- Division of Seed Technology, ICAR - Indian Grassland and Fodder Research Institute, Jhansi 284003, India; Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Rakesh Bhardwaj
- Germplasm Evaluation Division, National Bureau of Plant Genetic Resources, New Delhi 110012, India.
| | - Reetu Verma
- Division of Crop Improvement, ICAR -Indian Grassland and Fodder Research Institute, Jhansi 284003, India
| | - Sumer Pal Singh
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 284003, India
| | - Anil Dahuja
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Veda Krishnan
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Rekha Kansal
- ICAR-National Institute for Plant Biotechnology, Pusa, New Delhi 110012, India
| | - Vijay Kumar Yadav
- Division of Seed Technology, ICAR - Indian Grassland and Fodder Research Institute, Jhansi 284003, India
| | - Shelly Praveen
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Archana Sachdev
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
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19
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Fang R, Liang H, Li J, Chen Y, Luo X, Li Y, Li B, Liu S. Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying. J Food Sci 2022; 87:998-1008. [PMID: 35170050 DOI: 10.1111/1750-3841.16063] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 12/16/2021] [Accepted: 01/04/2022] [Indexed: 12/15/2022]
Abstract
Astaxanthin (AXT) is widely used in the food, drug, and cosmetics fields, but its applications are extremely limited by its intrinsic properties. Herein, a novel encapsulation system had been performed to fabricate AXT-loaded microcapsules through emulsion solvent evaporation and spray-dried methodologies. The influence of polylactic acid (PLA) concentrations on the characteristics of AXT-loaded dispersions and resultant microcapsules were investigated. The results showed that the sizes and zeta potentials of dispersions and microcapsules increased with increasing PLA content (9.8 to 24.6 wt%). The encapsulation efficiency (EE) of the microcapsules increased with increasing PLA concentration up to 21.4 wt%. The moisture content values, flowability, and bulk density of the obtained microcapsules decreased with increasing PLA content (9.8 to 24.6 wt%). Furthermore, the cell culture experiment indicated that the obtained microcapsules had no cytotoxicity and possessed excellent antioxidant activity. This work provides a new strategy for fabricating AXT-enriched microcapsules and expands their application in nutritional products. PRACTICAL APPLICATION: This work fabricated a novel encapsulation system for AXT through emulsion solvent evaporation and spray drying methodologies. The obtained AXT-loaded microcapsules possessed great physical stability and could expand potential applications of AXT.
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Affiliation(s)
- Rongxi Fang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hongshan Liang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Jing Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yijie Chen
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Xiaogang Luo
- School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan, Hubei, China.,School of Materials and Engineering, Zhengzhou University, Zhengzhou City, Henan, China
| | - Yan Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Bin Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Shilin Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, China.,School of Materials and Engineering, Zhengzhou University, Zhengzhou City, Henan, China
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Preparation and Characterization of Chitosan-Alginate Microspheres Loaded with Quercetin. Polymers (Basel) 2022; 14:polym14030490. [PMID: 35160478 PMCID: PMC8839549 DOI: 10.3390/polym14030490] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/17/2022] [Accepted: 01/19/2022] [Indexed: 12/17/2022] Open
Abstract
The aim of this paper was to formulate microspheres based on biodegradable polymers (chitosan and sodium alginate), using the complex coacervation technique. Subsequently, the prepared microspheres were loaded with quercetin (QUE), a pharmacological active ingredient insoluble in water and unstable to light, temperature and air. After preparation, the loaded microspheres underwent several studies for physical chemical characterization (performed by scanning electron microscopy-SEM, laser 3D scanning, and thermal analysis-TA). Furthermore, they were analyzed in order to obtain information regarding swelling index, drug entrapment, and in vitro release capacity. The obtained experimental data demonstrated 86.07% entrapment of QUE into the microspheres, in the case of the one with the highest Ch concentration. Additionally, it was proved that such systems allow the controlled release of the active drug over 24 h at the intestinal level. SEM micrographs proved that the prepared microspheres have a wrinkled surface, with compact structures and a large number of folds. On the basis of the TA analysis, it was concluded that the obtained microspheres were thermally stable, facilitating their usage at normal physiological temperatures as drug delivery systems.
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Zhang X, Li Y, Li J, Liang H, Chen Y, Li B, Luo X, Pei Y, Liu S. Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112605] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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22
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Sodium Caseinate and Acetylated Mung Bean Starch for the Encapsulation of Lutein: Enhanced Solubility and Stability of Lutein. Foods 2021; 11:foods11010065. [PMID: 35010190 PMCID: PMC8750002 DOI: 10.3390/foods11010065] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/19/2021] [Accepted: 12/23/2021] [Indexed: 01/22/2023] Open
Abstract
Lutein is a kind of vital carotenoid with high safety and significant advantages in biological functions. However, poor water solubility and stability of lutein have limited its application. This study selected different weight ratios of sodium caseinate to acetylated mung bean starch (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, and 0:10) to prepare lutein emulsions, and the microcapsules were produced by spray drying technology. The microstructure, physicochemical properties, and storage stability of microcapsules were investigated. The results show that the emulsion systems were typical non-Newtonian fluids. Lutein microcapsules were light yellow fine powder with smooth and relatively complete particle surface. The increase of sodium caseinate content led to the enhanced emulsion effect of the emulsion and the yield and solubility of microcapsules increased, and wettability and the average particle size became smaller. The encapsulation efficiency of lutein microcapsules ranged from 69.72% to 89.44%. The thermal characteristics analysis showed that the endothermic transition of lutein microcapsules occurred at about 125 °C. The microcapsules with sodium caseinate as single wall material had the worst stability. Thus, it provides a reference for expanding the application of lutein in food, biological, pharmaceutical, and other industries and improving the stability and water dispersion of other lipid-soluble active ingredients.
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Zafar J, Aqeel A, Shah FI, Ehsan N, Gohar UF, Moga MA, Festila D, Ciurea C, Irimie M, Chicea R. Biochemical and Immunological implications of Lutein and Zeaxanthin. Int J Mol Sci 2021; 22:10910. [PMID: 34681572 PMCID: PMC8535525 DOI: 10.3390/ijms222010910] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 09/27/2021] [Accepted: 10/03/2021] [Indexed: 12/21/2022] Open
Abstract
Throughout history, nature has been acknowledged for being a primordial source of various bioactive molecules in which human macular carotenoids are gaining significant attention. Among 750 natural carotenoids, lutein, zeaxanthin and their oxidative metabolites are selectively accumulated in the macular region of living beings. Due to their vast applications in food, feed, pharmaceutical and nutraceuticals industries, the global market of lutein and zeaxanthin is continuously expanding but chemical synthesis, extraction and purification of these compounds from their natural repertoire e.g., plants, is somewhat costly and technically challenging. In this regard microbial as well as microalgal carotenoids are considered as an attractive alternative to aforementioned challenges. Through the techniques of genetic engineering and gene-editing tools like CRISPR/Cas9, the overproduction of lutein and zeaxanthin in microorganisms can be achieved but the commercial scale applications of such procedures needs to be done. Moreover, these carotenoids are highly unstable and susceptible to thermal and oxidative degradation. Therefore, esterification of these xanthophylls and microencapsulation with appropriate wall materials can increase their shelf-life and enhance their application in food industry. With their potent antioxidant activities, these carotenoids are emerging as molecules of vital importance in chronic degenerative, malignancies and antiviral diseases. Therefore, more research needs to be done to further expand the applications of lutein and zeaxanthin.
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Affiliation(s)
- Javaria Zafar
- Institute of Industrial Biotechnology, Government College University Lahore, Lahore 54000, Pakistan; (J.Z.); (A.A.); (F.I.S.); (N.E.); (U.F.G.)
| | - Amna Aqeel
- Institute of Industrial Biotechnology, Government College University Lahore, Lahore 54000, Pakistan; (J.Z.); (A.A.); (F.I.S.); (N.E.); (U.F.G.)
| | - Fatima Iftikhar Shah
- Institute of Industrial Biotechnology, Government College University Lahore, Lahore 54000, Pakistan; (J.Z.); (A.A.); (F.I.S.); (N.E.); (U.F.G.)
| | - Naureen Ehsan
- Institute of Industrial Biotechnology, Government College University Lahore, Lahore 54000, Pakistan; (J.Z.); (A.A.); (F.I.S.); (N.E.); (U.F.G.)
| | - Umar Farooq Gohar
- Institute of Industrial Biotechnology, Government College University Lahore, Lahore 54000, Pakistan; (J.Z.); (A.A.); (F.I.S.); (N.E.); (U.F.G.)
| | - Marius Alexandru Moga
- Faculty of Medicine, Transilvania University of Brasov, 500036 Brasov, Romania; (M.A.M.); (M.I.)
| | - Dana Festila
- Radiology and Maxilo Facial Surgery Department, Iuliu Hatieganu University of Medicine and Pharmacy, 400012 Cluj Napoca, Romania
| | - Codrut Ciurea
- Faculty of Medicine, Transilvania University of Brasov, 500036 Brasov, Romania; (M.A.M.); (M.I.)
| | - Marius Irimie
- Faculty of Medicine, Transilvania University of Brasov, 500036 Brasov, Romania; (M.A.M.); (M.I.)
| | - Radu Chicea
- Faculty of Medicine, “Lucian Blaga” University, 550169 Sibiu, Romania;
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24
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Supercritical Assisted Production of Lutein-Loaded Liposomes and Modelling of Drug Release. Processes (Basel) 2021. [DOI: 10.3390/pr9071162] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
In this work, a lipophilic ophthalmic drug, lutein, has been entrapped in liposomes, using a supercritical assisted process. Effects of pressure, temperature, and drug to lipid ratio variation were studied on mean diameters and lutein encapsulation efficiency. Liposomes with diameters between 153 ± 38 and 267 ± 56 nm were produced, and lutein encapsulation efficiencies between 86.5 ± 0.4% and 97.8 ± 1.2% were obtained. A Scanning Electron Microscope confirmed spherical shape and mean dimensions of vesicles. The variation of temperature for the production of liposomes showed a significant impact on lutein retention time in the double lipidic layer. Lutein drug release from liposomes produced at 35 °C ended in almost 4.5 days; whereas, liposomes produced at 40 °C showed a faster lutein release in 3 days; then, vesicles obtained at 45 °C released their lutein content in only 2 days. Drug release raw data were well-fitted using Weibull model (R2 up to 99%).
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25
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Mitra S, Rauf A, Tareq AM, Jahan S, Emran TB, Shahriar TG, Dhama K, Alhumaydhi FA, Aljohani ASM, Rebezov M, Uddin MS, Jeandet P, Shah ZA, Shariati MA, Rengasamy KR. Potential health benefits of carotenoid lutein: An updated review. Food Chem Toxicol 2021; 154:112328. [PMID: 34111488 DOI: 10.1016/j.fct.2021.112328] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/30/2021] [Accepted: 06/04/2021] [Indexed: 12/15/2022]
Abstract
Carotenoids in food substances are believed to have health benefits by lowering the risk of diseases. Lutein, a carotenoid compound, is one of the essential nutrients available in green leafy vegetables (kale, broccoli, spinach, lettuce, and peas), along with other foods, such as eggs. As nutrition plays a pivotal role in maintaining human health, lutein, as a nutritional substance, confers promising benefits against numerous health issues, including neurological disorders, eye diseases, skin irritation, etc. This review describes the in-depth health beneficial effects of lutein. As yet, a minimal amount of literature has been undertaken to consider all its promising bioactivities. The step-by-step biosynthesis of lutein has also been taken into account in this review. Besides, this review demonstrates the drug interactions of lutein with β-carotene, as well as safety concerns and dosage. The potential benefits of lutein have been assessed against neurological disorders, eye diseases, cardiac complications, microbial infections, skin irritation, bone decay, etc. Additionally, recent studies ascertained the significance of lutein nanoformulations in the amelioration of eye disorders, which are also considered in this review. Moreover, a possible approach for the use of lutein in bioactive functional foods will be discussed.
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Affiliation(s)
- Saikat Mitra
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka, 1000, Bangladesh
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Swabi, Anbar, 23430, Khyber Pakhtunkhwa (KP), Pakistan.
| | - Abu Montakim Tareq
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, 4318, Bangladesh
| | - Shamima Jahan
- Department of Pharmacy, International Islamic University Chittagong, Chittagong, 4318, Bangladesh
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong, 4381, Bangladesh
| | | | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, 243122, Uttar Pradesh, India
| | - Fahad A Alhumaydhi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah, Saudi Arabia
| | - Abdullah S M Aljohani
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Maksim Rebezov
- V M Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26 Talalikhina St., Moscow, 109316, Russian Federation; Prokhorov General Physics Institute of the Russian Academy of Science, 38 Vavilova str., Moscow, 119991, Russian Federation
| | - Md Sahab Uddin
- Department of Pharmacy, Southeast University, Dhaka, Bangladesh
| | - Philippe Jeandet
- University of Reims Champagne-Ardenne, Research Unit, Induced Resistance and Plant Bioprotection, EA 4707, SFR Condorcet FR CNRS 3417, Faculty of Sciences, PO Box 1039, 51687, Reims Cedex 2, France
| | - Zafar Ali Shah
- Department of Chemistry, University of Swabi, Swabi, Anbar, 23430, Khyber Pakhtunkhwa (KP), Pakistan
| | - Mohammad Ali Shariati
- K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University (MSUTM), Russian Federation
| | - Kannan Rr Rengasamy
- Green Biotechnologies Research Centre of Excellence, University of Limpopo, Private Bag X1106, Polokwane, Sovenga, 0727, South Africa.
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Dietary Supplementation with Microencapsulated Lutein Improves Yolk Color and Lutein Content in Fresh and Cooked Eggs of Laying Hens. J Poult Sci 2021; 58:97-102. [PMID: 33927563 PMCID: PMC8076625 DOI: 10.2141/jpsa.0190139] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
This study was conducted to compare the efficacy of diet supplemented with non-microencapsulated lutein (NL) and microencapsulated lutein (ML) in laying hens. A total of 270 Hy-line Brown laying hens (54 weeks old) were allocated to three groups with six replicates of 15 hens and were adapted to a wheat-soybean meal basal diet for two weeks. Next, the control birds were fed the basal diet, and the test birds were fed the basal diet supplemented with 600 mg/kg NL (12 mg/kg available lutein) or 90.1 mg/kg ML (10 mg/kg available lutein) for 35 days. Supplementation of lutein did not affect the productive performance of laying hens, but improved (P<0.05) the yolk color and red/green value (a*), with eggs from the ML group displaying improved color and a* values from the 15th day of the experimental period. The blue/yellow value (b*) for the yolk showed an increase (P<0.05) through both NL and ML supplements. The yolk color of fried and boiled eggs and a* value of the yolk in fried eggs were improved (P<0.05) only through ML supplemented diet. Both NL and ML supplements resulted in lower (P<0.05) lightness and higher (P<0.05) a* values of yolk in boiled eggs, as well as higher (P<0.05) b* values in fried and boiled eggs. Yolk lutein content in fresh, fried, and boiled eggs was increased (P<0.05) in NL and ML groups with the latter being higher. In conclusion, ML improved yolk pigmentation and lutein retention in laying hens better than NL.
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Fathordoobady F, Jarzębski M, Pratap-Singh A, Guo Y, Abd-Manap Y. Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeads. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106535] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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One-pot preparation of lutein block methoxy polyethylene glycol copolymer-coated lutein nanoemulsion. Colloid Polym Sci 2021. [DOI: 10.1007/s00396-021-04824-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Ferreira S, Nicoletti VR. Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters. Food Res Int 2020; 138:109828. [PMID: 33288193 DOI: 10.1016/j.foodres.2020.109828] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 08/08/2020] [Accepted: 10/16/2020] [Indexed: 11/18/2022]
Abstract
This study investigates the influence of the atomization parameters on complex coacervation by atomization, and is following a preceding study that presented the technique and investigated the effects of formulation. Complex coacervated capsules were produced by atomization, using emulsions with 1 and 6%(w/w) of gelatin and ginger oil atomized over a 1%(w/w) solution of gum Arabic, at constant polymer ratio of 1:2 (gelatin:gum Arabic) at pH 3.5. The air velocity at the nozzle varied from 72 to 168 m/s and the emulsion velocity at the nozzle varied from 0.4 to 0.6 m/s, maintaining the air to liquid velocity ratio at 170, 220 and 270. The mean diameter of the microcapsules produced varied from 52 to 75 μm and no crosslinking agents were used. The influence of atomization numbers Weber (We) and Ohnesorge (Oh), shear rate and shear stress on the encapsulation performance was carried out and a proposed model was able to predict the final size of the microcapsules produced at We ≥ 180 and Oh = 0.063. Encapsulation efficiency varied from 9 to 95%, and encapsulation yield varied from 50 to 99%. Finally, optimum conditions based on size prediction and microencapsulation parameters were proposed.
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Affiliation(s)
- Sungil Ferreira
- São Paulo State University (UNESP), Department of Food Engineering and Technology, São Jose do Rio Preto, SP 15054-000, Brazil.
| | - Vania Regina Nicoletti
- São Paulo State University (UNESP), Department of Food Engineering and Technology, São Jose do Rio Preto, SP 15054-000, Brazil
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Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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Lemos PVF, Opretzka LCF, Almeida LS, Cardoso LG, Silva JBAD, Souza COD, Villarreal CF, Druzian JI. Preparation and characterization of C-phycocyanin coated with STMP/STPP cross-linked starches from different botanical sources. Int J Biol Macromol 2020; 159:739-750. [DOI: 10.1016/j.ijbiomac.2020.05.111] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/13/2020] [Accepted: 05/15/2020] [Indexed: 01/23/2023]
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Dai HH, Li XD, Wei AC, Wang XD, Wang DY. Characterization and Oxidative Stability of Cold-pressed Sesame Oil Microcapsules Prepared by Complex Coacervation. J Oleo Sci 2020; 69:685-692. [PMID: 32522944 DOI: 10.5650/jos.ess19323] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Although cold-pressed sesame oil (CPSO) possesses high nutritional value, its application in the food industry is limited due to its poor oxidative stability. The aim of this study was to enhance the oxidative stability of CPSO by complex coacervation microcapsule technology with gelatin and gum Arabic as wall materials. The characterization of CPSO microcapsules were evaluated by a particle image analyzer, a laser particle size distribution analyzer, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). The encapsulation efficiency (EE) reached 90.25%. The average particle size of the microcapsules was approximately 117.1 μm and many oil droplets were encapsulated by complex coacervation to form a multinuclear spherical microcapsule. The FTIR study confirmed that the process of complex coacervation was formed between gelatin and gum Arabic by electrostatic interactions. The TGA study suggested that the microcapsules had good heat resistance. The fatty acid composition, the content of sesamin, sesamolin and vitamin E in CPSO were determined before and after microencapsulation. It showed that the microencapsulation process had almost no effect on the fatty acid composition, sesamin and sesamolin, only Vitamin E was slightly lost during the microencapsulation process. The accelerated storage test showed that microencapsulation significantly increased the oxidative stability of CPSO.
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Affiliation(s)
- Hui-Hui Dai
- College of Food Science and Technology, Henan University of Technology
| | - Xiao-Dong Li
- College of Food Science and Technology, Henan University of Technology
| | - An-Chi Wei
- College of Food Science and Technology, Henan University of Technology
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology
| | - Dong-Ying Wang
- College of Food Science and Technology, Henan University of Technology
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Huang GQ, Wang HO, Wang FW, Du YL, Xiao JX. Maillard reaction in protein – polysaccharide coacervated microcapsules and its effects on microcapsule properties. Int J Biol Macromol 2020; 155:1194-1201. [DOI: 10.1016/j.ijbiomac.2019.11.087] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 11/04/2019] [Accepted: 11/09/2019] [Indexed: 01/09/2023]
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Li S, Mu B, Dong W, Liang O, Shao S, Wang A. Incorporation of Lutein on Layered Double Hydroxide for Improving the Environmental Stability. Molecules 2020; 25:molecules25051231. [PMID: 32182848 PMCID: PMC7179472 DOI: 10.3390/molecules25051231] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 03/06/2020] [Accepted: 03/06/2020] [Indexed: 12/21/2022] Open
Abstract
To overcome the poor stability of natural lutein to environmental factors, layered double hydroxide was incorporated by a green mechanical grinding process. The influences of external factors (chemical reagents, heating and light) on the stability of lutein before and after being loaded were evaluated. The results confirmed that lutein was mainly adsorbed on the surface of layered double hydroxide (LDH) via the chemical interaction. Compared with pure lutein, the thermal decomposition of lutein/LDH was improved from 100 °C to 300 °C, and the retention ratio of lutein was increased by about 8.64% and 21.47% after 96 h of light exposure and accelerated degradation, respectively. It is expected that the stable lutein/LDH composites may constitutean additive in animal feed.
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Affiliation(s)
- Shue Li
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (W.D.); (O.L.); (S.S.)
- Center of Materials Science and Optoelectronics Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Bin Mu
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (W.D.); (O.L.); (S.S.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
- Correspondence: (B.M.); (A.W.); Tel.: +86-931-4868118 (A.W.); Fax: +86-931-4968019 (A.W.)
| | - Wenkai Dong
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (W.D.); (O.L.); (S.S.)
- Center of Materials Science and Optoelectronics Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Oing Liang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (W.D.); (O.L.); (S.S.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Shijun Shao
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (W.D.); (O.L.); (S.S.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Aiqin Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Materials and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; (S.L.); (W.D.); (O.L.); (S.S.)
- Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
- Correspondence: (B.M.); (A.W.); Tel.: +86-931-4868118 (A.W.); Fax: +86-931-4968019 (A.W.)
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Calderón‐Oliver M, Escalona‐Buendía HB, Ponce‐Alquicira E. Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef. Food Sci Nutr 2020; 8:1325-1334. [PMID: 32180942 PMCID: PMC7063373 DOI: 10.1002/fsn3.1359] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 10/19/2019] [Accepted: 10/22/2019] [Indexed: 01/05/2023] Open
Abstract
This study evaluated the incorporation of microcapsules containing nisin and avocado peel extract on the shelf life of ground beef. Ten treatments were studied and divided into two groups: one packaged under vacuum and the other in permeable packaging. Each group contained: (a) control, (b) extract, (c) nisin, (d) empty microcapsules (only wall microcapsule system), and (e) microcapsules with extract and nisin. The samples containing the microcapsules presented lower bacterial growth and less oxidation. On day 10, the vacuum-packaged samples with microencapsulated preservative presented a reduction in the oxidation of proteins of approximately 45%, of 30% in the growth of mesophiles, and of 38% in the growth of coliforms, as well as a reduction in the changes in the pH and ɑ W that occur during storage, compared with the permeable control. The combination of microcapsules with vacuum packaging reduced the physicochemical and microbiological changes that occur in the controls.
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Affiliation(s)
- Mariel Calderón‐Oliver
- Tecnologico de MonterreyEscuela de Ingeniería y CienciasToluca de LerdoMexico
- Departamento de BiotecnologíaUniversidad Autónoma MetropolitanaIztapalapaMexico
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Eun JB, Maruf A, Das PR, Nam SH. A review of encapsulation of carotenoids using spray drying and freeze drying. Crit Rev Food Sci Nutr 2019; 60:3547-3572. [PMID: 31876161 DOI: 10.1080/10408398.2019.1698511] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Carotenoids are potent antioxidants, but they are highly unstable and susceptible during processing and storage. Encapsulation technologies protect against degradation and are capable of releasing individual or combination of bioactive substances during processing as well as development of various functional food products. Moreover, encapsulating agents can be used to increase the stability of carotenoids and form a barrier between the core and wall materials. Suitable encapsulating agents, temperature, and drying methods are the most important factors for the encapsulation process. In this report, we reviewed the current status of encapsulation of carotenoids from different fruits, vegetables, spices, seaweeds, microorganisms, and synthetic sources using various types of encapsulating agents through spray drying and freeze drying. We also focused on the degradation kinetics and various factors that affect the stability and bioavailability of encapsulated carotenoids during their processing and storage.
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Affiliation(s)
- Jong-Bang Eun
- Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South Korea
| | - Ahmed Maruf
- Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South Korea
| | - Protiva Rani Das
- Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South Korea
| | - Seung-Hee Nam
- Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwanju, South Korea
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Bidgoli MA, Hayaty M. Fabrication and characterization of nanoencapsulated epoxy resin/crosslinked PMMA shells with
in situ
polymerization via phase inversion emulsion (PIE) method. J Appl Polym Sci 2019. [DOI: 10.1002/app.48793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | - Mehran Hayaty
- Department of Applied ChemistryMalek‐Ashtar University of Technology 83145/115 Iran
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de Boer FY, Imhof A, Velikov KP. Photo-stability of lutein in surfactant-free lutein-zein composite colloidal particles. Food Chem X 2019; 5:100071. [PMID: 31867578 PMCID: PMC6906682 DOI: 10.1016/j.fochx.2019.100071] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 11/14/2019] [Accepted: 11/18/2019] [Indexed: 11/20/2022] Open
Abstract
Lutein-zein nanoparticles were successfully synthesized. Photo-stability of lutein-zein particles was improved, compared to pure lutein. Ascorbic acid had a positive effect on the photo-stability of the dispersions.
The ability of nanoparticles from the plant protein zein to protect lutein from light degradation was studied under various conditions. Lutein-zein nanoparticles were synthesized, after zein purification, by anti-solvent precipitation. Particle sizes, ranging from 25 to 75 nm, measured by dynamic light scattering, were tuned by varying zein concentrations in the solvent phase (before anti-solvent precipitation), which was linked to the encapsulation efficiency. However, changes in particle sizes did not result in significant changes in photo-stability. Zein-lutein nanoparticles showed increased photo-stability of lutein when compared to lutein dispersions in water. To further promote the lutein stability, ascorbic acid was used as an antioxidant in the aqueous dispersion. The addition of ascorbic acid to lutein-zein particles resulted in dispersions with similar properties. However, the photo-stability of lutein in dispersions stabilized with ascorbic acid improved significantly compared to samples without ascorbic acid or to pure lutein dispersions (about 25% increased relative stability).
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Affiliation(s)
- Frankjen Ynske de Boer
- Soft Condensed Matter & Biophysics, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 1, 3584 CC Utrecht, the Netherlands
| | - Arnout Imhof
- Soft Condensed Matter & Biophysics, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 1, 3584 CC Utrecht, the Netherlands
| | - Krassimir Petkov Velikov
- Soft Condensed Matter & Biophysics, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 1, 3584 CC Utrecht, the Netherlands.,Unilever R&D Vlaardingen, Olivier Van Noortlaan 120, 3133 AT Vlaardingen, the Netherlands.,Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, the Netherlands
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Olatunde OO, Benjakul S, Vongkamjan K, Amnuaikit T. Liposomal Encapsulated Ethanolic Coconut Husk Extract: Antioxidant and Antibacterial Properties. J Food Sci 2019; 84:3664-3673. [PMID: 31724746 DOI: 10.1111/1750-3841.14853] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 09/04/2019] [Accepted: 09/30/2019] [Indexed: 11/26/2022]
Abstract
Characteristics of liposomal encapsulated ethanolic coconut husk extract (LE-ECHE) prepared using two levels of lipid phase (LP) containing soybean phosphatidylcholine/cholesterol mixture of 4:1 mol ratio (60 and 80 µmol/mL) and two ECHE concentrations (1% and 2%) were investigated. Poly-dispersity index, zeta-potential, and particle size of LE-ECHE samples were 0.22% to 0.28%, -70.4 to -53.63 mV, and 232 to 697.65 nm, respectively. Encapsulation efficiency of all samples was 75.25% to 90.11%. LE-ECHE prepared with LP content of 60 µmol/mL and 1% ECHE (LP60-EC1) was milky, whereas UN-EC1 (un-encapsulated ECHE) was brownish in color. ECHE retained its antioxidant activity even after entrapment in liposome, although higher activity was recorded for UN-EC1. Encapsulation of ECHE in liposome enhanced antibacterial properties of ECHE. Hence, LP60-EC1 showed promising potential as a delivery based system for lowering dark color, a drawback associated with ECHE as well as improving the antibacterial properties of ECHE. PRACTICAL APPLICATION: Ethanolic coconut husk extract (ECHE) contains polyphenols with diverse biological activities such as antimicrobial and antioxidant properties. However, there are limited applications of ECHE in food industries, mainly because of its distinctive dark brown color. A homogeneous and stable liposomal system was demonstrated to be an efficient delivery based system for ECHE. Remarkably, antimicrobial property of ECHE was enhanced with liposomal encapsulation, whereas antioxidant activities of ECHE were retained. Also, liposomal encapsulation was shown as the potential technique to mask the undesirable dark brown, a drawback associated with ECHE for wider application.
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Affiliation(s)
- Oladipupo Odunayo Olatunde
- Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
| | - Soottawat Benjakul
- Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
| | - Kitiya Vongkamjan
- Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
| | - Thanaporn Amnuaikit
- Dept. of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
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Huang J, Bai F, Wu Y, Ye Q, Liang D, Shi C, Zhang X. Development and evaluation of lutein-loaded alginate microspheres with improved stability and antioxidant. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5195-5201. [PMID: 31032964 DOI: 10.1002/jsfa.9766] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 04/24/2019] [Accepted: 04/29/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Lutein has been of great interest to the food processing and pharmaconutrient industries owing to its beneficial effects on human health. However, lutein is very sensitive to heat, light, pH and oxidative conditions, which limits its application in food systems. The present study aimed to prepare lutein-alginate microspheres by a calcium chloride gelation method with the purpose of improving the stability and antioxidant abilities of lutein. RESULTS The loading capacity of lutein in the microspheres was approximately 5.3% (w/w) and the entrapment efficiency was about 63%. The loaded microspheres were nearly spherical with an average size of 150 μm. They exhibited a crimped surface by scanning electron microscopy. The lutein was in amorphous state by X-ray powder diffraction. Analysis by Fourier transform infrared spectroscopy and molecular docking revealed an intermolecular hydrogen bond interaction between lutein and sodium alginate. In vitro release experiments showed that the microspheres presented slower release at acidic conditions than at neutral intestinal conditions. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of the microencapsulated lutein was higher than that of free lutein. The stability of lutein in the microspheres was improved significantly when compared with that of free lutein at various temperatures. CONCLUSION The present work successfully developed well-protected lutein-alginate microspheres. This indicates that it is feasible to use microspheres loaded with lutein as antioxidant functional ingredients in food products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jin Huang
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - Feifei Bai
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - Yanchen Wu
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - Qingzhuo Ye
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - Dong Liang
- Guangxi Normal University, Guilin, China
| | - Caihong Shi
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China
| | - Xiangrong Zhang
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China
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42
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Zhang Y, Ma J, Xu Q. Polyelectrolyte complex from cationized casein and sodium alginate for fragrance controlled release. Colloids Surf B Biointerfaces 2019; 178:439-444. [DOI: 10.1016/j.colsurfb.2019.03.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Accepted: 03/07/2019] [Indexed: 11/16/2022]
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Li X, Feng Y, Ting S, Jiang J, Liu Y. Effect of processing conditions on the physiochemical properties and nutrients retention of spray-dried microcapsules using mixed protein system. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1518932] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xiang Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- Abbott Nutritional Research and Development Center, Pacific Asia, Singapore
| | - Yiming Feng
- Abbott Nutritional Research and Development Center, Pacific Asia, Singapore
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Sharon Ting
- Abbott Nutritional Research and Development Center, Pacific Asia, Singapore
| | - Jiang Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
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44
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Wei Z, Huang Q. Assembly of Protein-Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1344-1352. [PMID: 30640454 DOI: 10.1021/acs.jafc.8b06063] [Citation(s) in RCA: 168] [Impact Index Per Article: 33.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Protein-polysaccharide complexes can be created in various ways (physical mixing, enzymatic cross-linking, chemical cross-linking, and Maillard reaction), and diverse protein-polysaccharide complexes are generally grouped into non-covalent and covalent complexes. Delivery systems constructed through assembly of protein-polysaccharide complexes (DSAPC) consist of emulsion-based delivery systems, capsule-based delivery systems, molecular complexes, nanogels, core-shell particles, composite nanoparticles, and micelles. DSAPC are effective delivery vehicles in enhancing the overall efficacy of bioactive ingredients, and DSAPC may possess multiple advantages over other delivery vehicles in bioactive ingredient delivery. However, designing and applying DSAPC are still faced with some challenges, such as low loading of bioactive ingredients. Efforts are required to reconsider and improve efficiency of DSAPC in many aspects, such as controlled release and targeted delivery. On the basis of more comprehensive and deeper understandings, DSAPC can be designed more rationally for delivery of bioactive ingredients.
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Affiliation(s)
- Zihao Wei
- Department of Food Science , Rutgers, The State University of New Jersey , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| | - Qingrong Huang
- Department of Food Science , Rutgers, The State University of New Jersey , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
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45
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46
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Loughrill E, Thompson S, Owusu-Ware S, Snowden MJ, Douroumis D, Zand N. Controlled release of microencapsulated docosahexaenoic acid (DHA) by spray-drying processing. Food Chem 2019; 286:368-375. [PMID: 30827620 DOI: 10.1016/j.foodchem.2019.01.121] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 01/05/2019] [Accepted: 01/13/2019] [Indexed: 10/27/2022]
Abstract
The omega-3-fatty acid, docosahexaenoic acid (DHA) 22:6 n-3, is an important food component for the visual and brain development of infants. In this study two approaches have been explored for the encapsulation of DHA in the pH dependant polymer hydroxyl-propyl-methyl-cellulose-acetate-succinate (HPMCAS). In the first approach Direct Spray Drying (DSD) was implemented for the microencapsulation of DHA/HPMCAS organic solutions, whilst in the second approach solid lipid nanoparticle (SLN) dispersions of DHA, were first produced by high-pressure homogenization, prior to being spray dried in HPMCAS aqueous solutions. The DSD approach resulted in significantly higher quantities of DHA being encapsulated, at 2.09 g/100 g compared to 0.60 g/100 g in the spray-dried SLNs. The DHA stability increased with the direct spray-drying approach. Release studies of DHA in the direct sprayed dried samples revealed a lag time for 2 h in acidic media followed by rapid release in phosphate buffer (pH 6.8).
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Affiliation(s)
- Emma Loughrill
- Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK
| | - Sharon Thompson
- Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK
| | - Samuel Owusu-Ware
- Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK
| | - Martin J Snowden
- Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK
| | - Dennis Douroumis
- Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK
| | - Nazanin Zand
- Faculty of Engineering and Science, University of Greenwich, Medway Campus, Chatham Maritime, Kent ME4 4TB, UK.
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Complex coacervation: Principles, mechanisms and applications in microencapsulation. Int J Biol Macromol 2019; 121:1276-1286. [DOI: 10.1016/j.ijbiomac.2018.10.144] [Citation(s) in RCA: 203] [Impact Index Per Article: 40.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 10/19/2018] [Accepted: 10/19/2018] [Indexed: 11/17/2022]
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Ozkan G, Franco P, De Marco I, Xiao J, Capanoglu E. A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food Chem 2019; 272:494-506. [PMID: 30309574 DOI: 10.1016/j.foodchem.2018.07.205] [Citation(s) in RCA: 232] [Impact Index Per Article: 46.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 07/19/2018] [Accepted: 07/27/2018] [Indexed: 02/05/2023]
Affiliation(s)
- Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Paola Franco
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy
| | - Iolanda De Marco
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macau, China
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
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49
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Du YL, Huang GQ, Wang HO, Xiao JX. Effect of high coacervation temperature on the physicochemical properties of resultant microcapsules through induction of Maillard reaction between soybean protein isolate and chitosan. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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50
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Coacervate microcapsules of vitamin U optimized by central composite design (CCD). JOURNAL OF PHARMACEUTICAL INVESTIGATION 2018. [DOI: 10.1007/s40005-018-0407-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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