1
|
Nunes AR, Costa EC, Alves G, Silva LR. Nanoformulations for the Delivery of Dietary Anthocyanins for the Prevention and Treatment of Diabetes Mellitus and Its Complications. Pharmaceuticals (Basel) 2023; 16:ph16050736. [PMID: 37242519 DOI: 10.3390/ph16050736] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Diabetes mellitus (DM) is a metabolic disease characterized by abnormal blood glucose levels-hyperglycemia, caused by a lack of insulin secretion, impaired insulin action, or a combination of both. The incidence of DM is increasing, resulting in billions of dollars in annual healthcare costs worldwide. Current therapeutics aim to control hyperglycemia and reduce blood glucose levels to normal. However, most modern drugs have numerous side effects, some of which cause severe kidney and liver problems. On the other hand, natural compounds rich in anthocyanidins (cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin) have also been used for the prevention and treatment of DM. However, lack of standardization, poor stability, unpleasant taste, and decreased absorption leading to low bioavailability have hindered the application of anthocyanins as therapeutics. Therefore, nanotechnology has been used for more successful delivery of these bioactive compounds. This review summarizes the potential of anthocyanins for the prevention and treatment of DM and its complications, as well as the strategies and advances in the delivery of anthocyanins using nanoformulations.
Collapse
Affiliation(s)
- Ana R Nunes
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CNC-Centre for Neuroscience and Cell Biology, Faculty of Medicine, University of Coimbra, 3004-504 Coimbra, Portugal
| | - Elisabete C Costa
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Gilberto Alves
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Luís R Silva
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- CPIRN-UDI-IPG-Research Unit for Inland Development, Center for Potential and Innovation of Natural Resources, Polytechnic of Guarda, 6300-554 Guarda, Portugal
- CIEPQPF, Department of Chemical Engineering, University of Coimbra, Pólo II-Pinhal de Marrocos, 3030-790 Coimbra, Portugal
| |
Collapse
|
2
|
Cao L, Jeong SJ, Shin JH. Effect of gelation technique on lipid digestibility of emulsion-loaded alginate microparticles: a systematic review and meta-analysis. Food Sci Biotechnol 2023; 32:135-144. [PMID: 36647522 PMCID: PMC9839912 DOI: 10.1007/s10068-022-01227-4] [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: 11/08/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 01/06/2023] Open
Abstract
Alginate microparticles fabricated via calcium gelation or layer-by-layer assembly are commonly used for encapsulating emulsions. In this study, the impact of these two gelation methods on the lipid digestibility of emulsions was reviewed through a systematic screening of relevant studies. From the literature search (Scopus, PubMed, and Web of Science databases), 604 records were screened and 25 articles were included in the analysis. The fold change of free fatty acid release rate at the end of in vitro digestion process between alginate-encapsulated emulsion and emulsions not encapsulated by alginate was calculated for calcium gelation (weighted mean of response ratio 0.64, 95% CI 0.54-0.75) and layer-by-layer assembly (weighted mean of response ratio 0.89, 95% CI 0.81-0.98). Alginate-calcium hydrogels showed stronger inhibition of the extent of lipid digestion than alginate-coated multilayer emulsions. The structural and particle size differences between alginate microparticles acquired using different techniques may contribute to this phenomenon.
Collapse
Affiliation(s)
- Lei Cao
- Department of Biomedical Engineering, Pukyong National University, Busan, Korea
| | - Seung Jin Jeong
- Department of Smart Green Technology Engineering, Pukyong National University, Busan, Korea
| | - Joong Ho Shin
- Department of Biomedical Engineering, Pukyong National University, Busan, Korea
- Industry 4.0 Convergence Bionics Engineering, Pukyong National University, Busan, Korea
| |
Collapse
|
3
|
Infantes-Garcia MR, Verkempinck SH, Del Castillo-Santaella T, Maldonado-Valderrama J, Hendrickx ME, Grauwet T. In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107576] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
4
|
Infantes-Garcia M, Verkempinck S, Saadi M, Hendrickx M, Grauwet T. Towards understanding the modulation of in vitro gastrointestinal lipolysis kinetics through emulsions with mixed interfaces. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107240] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
5
|
Fonseca LR, Santos TP, Czaikoski A, Cunha RL. Microfluidics-based production of chitosan-gellan nanocomplexes encapsulating caffeine. Food Res Int 2022; 151:110885. [PMID: 34980412 DOI: 10.1016/j.foodres.2021.110885] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 11/16/2021] [Accepted: 12/07/2021] [Indexed: 11/04/2022]
Abstract
Electrostatic complexes produced by interactions between polysaccharides have promising applications in the medical, pharmaceutical and food fields. In this light, for the development of such particles, microfluidics emerges as a promising technique in which processes occur at a strict laminar flow regime, allowing diffusion-dominated transport and particle formation in highly-controlled conditions. As a proof of concept, we compared bulk versus microfluidic (different devices simulating a range of residence times) processes for the production of electrostatic complexes of gellan with either chitosan (molecular weight ∼ 28 kDa) or hydrolyzed chitosan (molecular weight ∼ 3 kDa). Regardless of the process, polysaccharide solutions (pH 4.5) were mixed in pre-defined concentrations (polysaccharide ratios) to form electrostatic complexes that were used to encapsulate caffeine. These complexes were characterized by zeta potential measurements and particle size distribution. Overall, microfluidics produced complexes with improved characteristics such as lower polydispersity index (PDI ∼ 0.1) and mean size (∼200 nm) when compared to the conventional bulk process (PDI ∼ 0.3 and mean size ∼ 400 nm). Moreover, hydrolyzed chitosan (HC) contributed to an even smaller size and PDI value of the complexes. Such outcome is associated with the lower molecular weight and higher solubility of HC when comparing to conventional chitosan, which in turn improves electrostatic complexation. Caffeine could also be encapsulated in all complexes, but the highest encapsulation efficiency was achieved using microfluidics (70%) and with the geometry that provided a longer residence time. Therefore, we were able to demonstrate that microfluidics is clearly an effective strategy for generating electrostatic complexes with improved properties. Ultimately, this technique demonstrated a high potential for the production of vehicles of bioactive compounds.
Collapse
Affiliation(s)
- Larissa Ribas Fonseca
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Tatiana Porto Santos
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Aline Czaikoski
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| |
Collapse
|
6
|
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion. Food Sci Biotechnol 2021; 30:1509-1518. [PMID: 34868700 DOI: 10.1007/s10068-021-00987-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 09/02/2021] [Accepted: 09/22/2021] [Indexed: 10/20/2022] Open
Abstract
Lutein (L) and zeaxanthin (Z), as macular pigments, are water-insoluble, chemically unstable, and have low bioaccessibilities; they are often emulsified to overcome these limitations. This study investigated the impact of various emulsifiers (ethyl lauroyl arginate (LAE); Tween 80; and sodium dodecyl sulfate (SDS)) on the physicochemical properties and in vitro digestibilities of L/Z-fortified oil-in-water emulsions. Droplet aggregation and creaming extents were dependent on the emulsifier type. The ζ-potentials of emulsions stabilized by LAE, Tween 80, and SDS were + 87, - 26, and - 95 mV, respectively. SDS-stabilized emulsion had the smallest particles, while the particle sizes for the LAE- and Tween 80-stabilized emulsions were larger and not significantly different. The rates of L/Z degradation were sensitive to the emulsifier type and to heat, not to light. The L/Z bioaccessibility was the highest for the Tween 80 emulsion. Surfactants should therefore be carefully selected to optimize L/Z physicochemical stability and bioaccessibility in emulsions.
Collapse
|
7
|
Shen Y, Zhang N, Tian J, Xin G, Liu L, Sun X, Li B. Advanced approaches for improving bioavailability and controlled release of anthocyanins. J Control Release 2021; 341:285-299. [PMID: 34822910 DOI: 10.1016/j.jconrel.2021.11.031] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 12/18/2022]
Abstract
Anthocyanins are a group of phytochemicals responsible for the purple or red color of plants. Additionally, they are recognized to have health promoting functions including anti-cardiovascular, anti-thrombotic, anti-diabetic, antimicrobial, neuroprotective, and visual protective effect as well as anti-cancer activities. Thus, consumption of anthocyanin supplement or anthocyanin-rich foods has been recommended to prevent the risk of development of chronic diseases. However, the low stability and bioavailability of anthocyanins limit the efficacy and distribution of anthocyanins in human body. Thus, strategies to achieve target site-local delivery with good bioavailability and controlled release rate are necessary. This review introduced and discussed the latest advanced techniques of designing lipid-based, polysaccharide-based and protein-based complexes, nano-encapsulation and exosome to overcome the limitation of anthocyanins. The improved bioavailability and controlled release of anthocyanins have great significance for gastrointestinal tract absorption, transepithelial transportation and cellular uptake. The techniques of applying different biocompatible materials and modifying the solubility of anthocyanins complex could achieve target site-local delivery with negligible degradation and good bioavailability in human body.
Collapse
Affiliation(s)
- Yixiao Shen
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Ning Zhang
- College of Horticulture Science and Technology, Hebei Normal University of Science & Technology, Hebei Key Laboratory of Horticulture Germplasm Excavation and Innovative Utilization Qinhuangdao, Hebei, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Ling Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161, China.
| |
Collapse
|
8
|
Yang X, Dai J, Zhong Y, Wei X, Wu M, Zhang Y, Huang A, Wang L, Huang Y, Zhang C, Chen X, Xiao H. Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects. Food Funct 2021; 12:6576-6587. [PMID: 34100044 DOI: 10.1039/d1fo00521a] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Dietary fiber is an important nutrient for improving human health and controlling calorie intake, and is used to produce functional foods. In this study, insoluble dietary fiber (IDF) from three sources (enoki mushrooms, carrots, and oats) was characterized and their hypoglycemic and hypolipidemic effects were determined with in vitro and in vivo models. The results of Scanning electron microscopy (SEM) showed that the IDF from the three sources have different morphologies. The Fourier transform infrared spectroscopy (FT-IR) results showed that the IDF samples from the three sources have similar active groups, but the X-ray diffraction (XRD) and thermogravimetric analysis/differential scanning calorimetry (TGA/DSC) results indicated that oat IDF mainly contained cellulose, and enoki mushroom IDF and carrot IDF contained hemicelluloses and cellulose. Among three IDF, carrot IDF had stronger water holding capacity, swelling capacity, and adsorption capacity of oil and cholate; enoki mushroom IDF had stronger glucose adsorption capacity and the ability to inhibit fat digestion; while oat IDF had stronger cholesterol adsorption capacity. None of the three IDF showed significant inhibition on starch digestion. Results from mouse feeding studies showed that IDF from three sources all improved glucose tolerance and inhibited the rise of blood lipid after the fat loading. Thus, this study demonstrated the functional significance of the IDF from three sources, which provides a reference for their application in functional food products aiming at maintaining healthy glucose and blood lipid levels.
Collapse
Affiliation(s)
- Xiao Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, P. R. China.
| | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|
9
|
Tan Y, McClements DJ. Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review. Food Chem 2021; 348:129148. [PMID: 33515946 DOI: 10.1016/j.foodchem.2021.129148] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/21/2020] [Accepted: 01/17/2021] [Indexed: 02/07/2023]
Abstract
The potency of oil-soluble vitamins (vitamins A, D, E and K) in fortified foods can be improved by understanding how food matrices impact their bioavailability. In this review, the major food matrix effects influencing the bioavailability of oil-soluble vitamins are highlighted: oil content, oil composition, particle size, interfacial properties, and food additives. Droplet size and aggregation state in the human gut impact vitamin bioavailability by modulating lipid digestion, vitamin release, and vitamin solubilization. Vitamins in small isolated oil droplets typically have a higher bioavailability than those in large or aggregated ones. Emulsifiers, stabilizers, or texture modifiers can therefore affect bioavailability by influencing droplet size or aggregation. The dimensions of the hydrophobic domains in mixed micelles depends on lipid type: if the domains are too small, vitamin bioavailability is low. Overall, this review highlights the importance of carefully designing food matrices to improve vitamin bioavailability.
Collapse
Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
| |
Collapse
|
10
|
Ribas Fonseca L, Porto Santos T, Czaikoski A, Lopes Cunha R. Modulating properties of polysaccharides nanocomplexes from enzymatic hydrolysis of chitosan. Food Res Int 2020; 137:109642. [PMID: 33233221 DOI: 10.1016/j.foodres.2020.109642] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 08/09/2020] [Accepted: 08/21/2020] [Indexed: 11/16/2022]
Abstract
Synthesis of nanocomplexes is a simple and low-cost technique for the production of encapsulation systems aiming industrial applications, based on the interaction of at least two oppositely charged molecules. Gellan gum (anionic) is a water-soluble biopolymer resistant to stomach pH conditions, therefore an interesting alternative as an encapsulating matrix. Chitosan (cationic) is also widely used due to its biocompatibility and mucoadhesive properties, although its low water solubility is an important step to be overcome for the production of the complexes. To improve this property, many techniques have been employed, but most of them use unsustainable techniques and chemical agents. The enzymatic hydrolysis of chitosan using proteases emerges as an alternative to these drawbacks and, therefore, this study aimed to evaluate the electrostatic nanocomplexation of native (C) or hydrolyzed (HC) chitosan (by porcine pepsin protease) with gellan gum (G). Polysaccharides and nanocomplexes formed with different G:C or G:HC ratio were evaluated by zeta potential measurements, particle size distribution, X-ray diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Transmission Electron Microscopy (STEM), intrinsic viscosity and turbidity analyses. Chitosan hydrolysis allowed the formation of a smaller (445.3 nm in pH 4.5) and more soluble structure (3 kDa), which positively influenced the formation of the complexes. The ratios G:HC of 7:3 and 8:2 formed complexes with lower values of zeta potential (13.9 mV and -5.0 mV, respectively), particle size (635.8 nm and 533.6 nm, respectively) and polydispersity (0.28 and 0.23) compared to complexes formed with native chitosan. Overall, our results show that enzymatic hydrolysis of chitosan favored the formation of electrostatic complexes with reduced size and low polydispersity, which can be used as efficient encapsulating matrices for improved targeted delivery and controlled release of bioactive compounds.
Collapse
Affiliation(s)
- Larissa Ribas Fonseca
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Tatiana Porto Santos
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Aline Czaikoski
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| |
Collapse
|
11
|
Tan Y, Li R, Liu C, Muriel Mundo J, Zhou H, Liu J, McClements DJ. Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles. Food Funct 2020; 11:187-199. [PMID: 31833516 DOI: 10.1039/c9fo02164g] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Consumption of sufficiently high quantities of dietary fibers has been linked to a range of health benefits. Recent research, however, has shown that some dietary fibers interfere with lipid digestion, which may reduce the bioavailability of oil-soluble vitamins and nutraceuticals. For this reason, we examined the impact of a cationic polysaccharide (chitosan) on the bioaccessibility of vitamin D using the standardized INFOGEST in vitro digestion model. The vitamin D was encapsulated within an emulsion-based delivery system that contained whey protein-coated corn oil droplets. Our results showed that chitosan promoted severe droplet flocculation in the small intestine and reduced the amount of free fatty acids detected using a pH-stat method. However, a back-titration of the digested sample showed that the lipids were fully digested at all chitosan levels used (0.1-0.5%), suggesting that chitosan may have bound some of the free fatty acids released during lipid digestion. The presence of the chitosan decreased the bioaccessibility of vitamin D by about 37%, but this effect did not depend strongly on chitosan concentration (0.1-0.5%). It was hypothesized that chitosan bound to the vitamin-loaded mixed micelles and promoted their precipitation. The knowledge gained in this study might provide useful insights in designing emulsion-based delivery systems with high vitamin bioaccessibility.
Collapse
Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
| | | | | | | | | | | | | |
Collapse
|
12
|
Zhang R, Belwal T, Li L, Lin X, Xu Y, Luo Z. Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review. Carbohydr Polym 2020; 242:116388. [PMID: 32564856 DOI: 10.1016/j.carbpol.2020.116388] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 04/17/2020] [Accepted: 04/27/2020] [Indexed: 12/17/2022]
Abstract
Many bioactive food ingredients were encapsulated in different forms to improve their stability and bioavailability. Emulsions have showed excellent properties in encapsulation, controlled release, and targeted delivery of bioactives. Polysaccharides are widely available and have different structures with different advantages including non-toxic, easily digested, biocompatible and can keep stable over a wide range of pH and temperatures. In this review, the most common polysaccharides and polysaccharide based complexes as emulsifiers to stabilize emulsions in recent ten years are described. The close relationships between the types and structures of polysaccharides and their emulsifying capacities are discussed. In addition, the absorption and bioavailability of bioactive food components loaded in polysaccharide stabilized emulsions are summarized. The main goal of the review is to emphasize the important roles of polysaccharides in stabilizing emulsions. Moreover, speculations regarded to some issues for the further exploration and possible onward developments of polysaccharides stabilized emulsions are also discussed.
Collapse
Affiliation(s)
- Ruyuan Zhang
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Li Li
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Xingyu Lin
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China
| | - Yanqun Xu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Hangzhou 310058, People's Republic of China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310058, People's Republic of China.
| |
Collapse
|
13
|
Yi X, Zheng Q, Pan MH, Chiou YS, Li Z, Li L, Chen Y, Hu J, Duan S, Wei S, Ding B. Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
14
|
Interaction of a bile salt (sodium taurocholate) with cationic (ε-polylysine) and anionic (pectin) biopolymers under simulated gastrointestinal conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
15
|
Controlling lipid digestion profiles using mixtures of different types of microgel: Alginate beads and carrageenan beads. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
16
|
Jo M, Ban C, Goh KK, Choi YJ. Gastrointestinal digestion and stability of submicron-sized emulsions stabilized using waxy maize starch crystals. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
17
|
Winuprasith T, Khomein P, Mitbumrung W, Suphantharika M, Nitithamyong A, McClements DJ. Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.047] [Citation(s) in RCA: 122] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
18
|
McClements DJ. Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility. Food Funct 2018; 9:22-41. [PMID: 29119979 DOI: 10.1039/c7fo01515a] [Citation(s) in RCA: 150] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Many researchers are currently developing emulsion-based delivery systems to increase the bioavailability of lipophilic bioactive agents, such as oil-soluble vitamins, nutraceuticals, and lipids. Oil-in-water emulsions can be specifically designed to improve the bioavailability of these bioactives by altering their composition and structural organization. This article reviews recent progress in understanding the impact of emulsion properties on the bioaccessibility of lipophilic bioactive agents, including oil phase composition, aqueous phase composition, droplet size, emulsifier type, lipid physical state, and droplet aggregation state. This knowledge can be used to design emulsions that can enhance the bioavailability and efficacy of encapsulated hydrophobic bioactives.
Collapse
|
19
|
Ban C, Jo M, Lim S, Choi YJ. Control of the gastrointestinal digestion of solid lipid nanoparticles using PEGylated emulsifiers. Food Chem 2018; 239:442-452. [DOI: 10.1016/j.foodchem.2017.06.137] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 05/22/2017] [Accepted: 06/26/2017] [Indexed: 11/28/2022]
|
20
|
McClements DJ, Jafari SM. Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Adv Colloid Interface Sci 2018; 251:55-79. [PMID: 29248154 DOI: 10.1016/j.cis.2017.12.001] [Citation(s) in RCA: 459] [Impact Index Per Article: 76.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 12/01/2017] [Accepted: 12/02/2017] [Indexed: 12/14/2022]
Abstract
The formation, stability, and performance of oil-in-water emulsions may be improved by using combinations of two or more different emulsifiers, rather than an individual type. This article provides a review of the physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties. Initially, an overview of the most important physicochemical properties of emulsifiers is given, and then the nature of emulsifier interactions in solution and at interfaces is discussed. The impact of using mixed emulsifiers on the formation and stability of emulsions is then reviewed. Finally, the impact of using mixed emulsifiers on the functional performance of emulsifiers is given, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics. This information should facilitate the selection of combinations of emulsifiers that will have improved performance in emulsion-based products.
Collapse
Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| |
Collapse
|
21
|
Chemical property and impacts of different polysaccharide fractions from Fructus Mori. on lipolysis with digestion model in vitro. Carbohydr Polym 2017; 178:360-367. [DOI: 10.1016/j.carbpol.2017.09.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 08/26/2017] [Accepted: 09/06/2017] [Indexed: 11/17/2022]
|
22
|
Chang Y, McClements DJ. Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.047] [Citation(s) in RCA: 139] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
23
|
Sheikhzadeh S, Alizadeh M, Rezazad M, Hamishehkar H. Application of response surface methodology and spectroscopic approach for investigating of curcumin nanoencapsulation using natural biopolymers and nonionic surfactant. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3904-3915. [PMID: 28035146 PMCID: PMC5156633 DOI: 10.1007/s13197-016-2377-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2016] [Accepted: 10/13/2016] [Indexed: 11/26/2022]
Abstract
This study aimed at encapsulation of poor water-soluble curcumin so that it could be utilized in various food products as a functional ingredient. Biopolymer nanoparticles were assembled from sodium caseinate and gum arabic using electrostatic complexation in the presence of nonionic surfactant Tween 20. Fourier transform infrared spectroscopy was used to investigate the interactions of curcumin with protein, polysaccharide and surfactant. The effects of sodium caseinate (A), gum arabic (B), Tween 20 (C) and pH (D) on responses were studied using a three-level four-factor Box-Behnken design. For each response, a second-order polynomial model was developed. For optimum nanoencapsulation of curcumin, the variables concentration of sodium caseinate, concentration of gum arabic, pH and concentration of Tween 20 were 0.21, 0.5, 5 and 0.14 wt% respectively. The particles were characterized by ζ-potential measurement. Spectroscopic results and data modelling, showed interaction of curcumin with sodium caseinate, gum arabic and Tween 20. Also, the nonionic surfactant Tween 20, influenced the electrostatic interaction between sodium caseinate and gum arabic.
Collapse
Affiliation(s)
| | - Mohammad Alizadeh
- Department of Food Science and Technology, Urmia University, Urmia, Iran
| | - Mahmoud Rezazad
- Department of Food Science and Technology, Urmia University, Urmia, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| |
Collapse
|
24
|
Mat DJ, Le Feunteun S, Michon C, Souchon I. In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.002] [Citation(s) in RCA: 84] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
25
|
Panith N, Wichaphon J, Lertsiri S, Niamsiri N. Effect of physical and physicochemical characteristics of chitosan on fat-binding capacities under in vitro gastrointestinal conditions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
26
|
The digestibility of mulberry fruit polysaccharides and its impact on lipolysis under simulated saliva, gastric and intestinal conditions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.033] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
27
|
Qin D, Yang X, Gao S, Yao J, McClements DJ. Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides. J Food Sci 2016; 81:C1636-45. [DOI: 10.1111/1750-3841.13361] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2015] [Revised: 03/28/2016] [Accepted: 05/13/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Dingkui Qin
- Dept. of Animal Science and Technology; Northwest A&F Univ; Yangling Shaanxi 712100 China
- Biopolymer and Colloids Research Laboratory, Dept. of Food Science; Univ. of Massachusetts; Amherst Mass. 01003 U.S.A
| | - Xiaojun Yang
- Dept. of Animal Science and Technology; Northwest A&F Univ; Yangling Shaanxi 712100 China
| | - Songran Gao
- Biopolymer and Colloids Research Laboratory, Dept. of Food Science; Univ. of Massachusetts; Amherst Mass. 01003 U.S.A
| | - Junhu Yao
- Dept. of Animal Science and Technology; Northwest A&F Univ; Yangling Shaanxi 712100 China
| | - David Julian McClements
- Biopolymer and Colloids Research Laboratory, Dept. of Food Science; Univ. of Massachusetts; Amherst Mass. 01003 U.S.A
- Dept. of Biochemistry, Faculty of Science; King Abdulaziz Univ; P.O. Box 80203 Jeddah 21589 Saudi Arabia
| |
Collapse
|
28
|
Vladisavljević GT. Structured microparticles with tailored properties produced by membrane emulsification. Adv Colloid Interface Sci 2015; 225:53-87. [PMID: 26329593 DOI: 10.1016/j.cis.2015.07.013] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Revised: 07/03/2015] [Accepted: 07/05/2015] [Indexed: 01/30/2023]
Abstract
This paper provides an overview of membrane emulsification routes for fabrication of structured microparticles with tailored properties for specific applications. Direct (bottom-up) and premix (top-down) membrane emulsification processes are discussed including operational, formulation and membrane factors that control the droplet size and droplet generation regimes. A special emphasis was put on different methods of controlled shear generation on membrane surface, such as cross flow on the membrane surface, swirl flow, forward and backward flow pulsations in the continuous phase and membrane oscillations and rotations. Droplets produced by membrane emulsification can be used for synthesis of particles with versatile morphology (solid and hollow, matrix and core/shell, spherical and non-spherical, porous and coherent, composite and homogeneous), which can be surface functionalised and coated or loaded with macromolecules, nanoparticles, quantum dots, drugs, phase change materials and high molecular weight gases to achieve controlled/targeted drug release and impart special optical, chemical, electrical, acoustic, thermal and magnetic properties. The template emulsions including metal-in-oil, solid-in-oil-in-water, oil-in-oil, multilayer, and Pickering emulsions can be produced with high encapsulation efficiency of encapsulated materials and narrow size distribution and transformed into structured particles using a variety of solidification processes, such as polymerisation (suspension, mini-emulsion, interfacial and in-situ), ionic gelation, chemical crosslinking, melt solidification, internal phase separation, layer-by-layer electrostatic deposition, particle self-assembly, complex coacervation, spray drying, sol-gel processing, and molecular imprinting. Particles fabricated from droplets produced by membrane emulsification include nanoclusters, colloidosomes, carbon aerogel particles, nanoshells, polymeric (molecularly imprinted, hypercrosslinked, Janus and core/shell) particles, solder metal powders and inorganic particles. Membrane emulsification devices operate under constant temperature due to low shear rates on the membrane surface, which range from (1-10)×10(3) s(-1) in a direct process to (1-10)×10(4) s(-1) in a premix process.
Collapse
Affiliation(s)
- Goran T Vladisavljević
- Chemical Engineering Department, Loughborough University, Loughborough, Leicestershire LE11 3TU, United Kingdom; Laboratory of Chemical Dynamics, Vinča Institute of Nuclear Sciences, University of Belgrade, P.O. Box 522, 11001 Belgrade, Serbia.
| |
Collapse
|
29
|
Application of ITC in foods: A powerful tool for understanding the gastrointestinal fate of lipophilic compounds. Biochim Biophys Acta Gen Subj 2015; 1860:1026-1035. [PMID: 26456046 DOI: 10.1016/j.bbagen.2015.10.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 09/22/2015] [Accepted: 10/01/2015] [Indexed: 01/08/2023]
Abstract
BACKGROUND Isothermal titration calorimetry (ITC) is a biophysical technique widely used to study molecular interactions in biological and non-biological systems. It can provide important information about molecular interactions (such as binding constant, number of binding sites, free energy, enthalpy, and entropy) simply by measuring the heat absorbed or released during an interaction between two liquid solutions. SCOPE OF THE REVIEW In this review, we present an overview of ITC applications in food science, with particular focus on understanding the fate of lipids within the human gastrointestinal tract. In this area, ITC can be used to study micellization of bile salts, inclusion complex formation, the interaction of surface-active molecules with proteins, carbohydrates and lipids, and the interactions of lipid droplets. MAJOR CONCLUSIONS ITC is an extremely powerful tool for measuring molecular interactions in food systems, and can provide valuable information about many types of interactions involving food components such as proteins, carbohydrates, lipids, surfactants, and minerals. For systems at equilibrium, ITC can provide fundamental thermodynamic parameters that can be used to establish the physiochemical origin of molecular interactions. GENERAL SIGNIFICANCE It is expected that ITC will continue to be utilized as a means of providing fundamental information about complex materials such as those found in foods. This knowledge may be used to create functional foods designed to behave in the gastrointestinal tract in a manner that will improve human health and well-being.
Collapse
|
30
|
Oliveira A, Pintado M. In vitro evaluation of the effects of protein-polyphenol-polysaccharide interactions on (+)-catechin and cyanidin-3-glucoside bioaccessibility. Food Funct 2015; 6:3444-53. [PMID: 26289110 DOI: 10.1039/c5fo00799b] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The bioaccessibility of cyanidin-3-glucoside and (+)-catechin in model solutions when β-lactoglobulin (β-LG) and pectin/chitosan are present was investigated using an in vitro model simulating gastrointestinal conditions. In the mouth, the free cyanidin content increased (+) 90 and 14% while the (+)-catechin content decreased (-) 23 and 13%, respectively for mixtures with -pectin and -β-LG-pectin. Under gastric conditions, the cyanidin content decreased 85 and 28% for mixtures with -pectin and -β-LG-pectin. On the contrary, after gastric digestion, (+)-catechin bioaccessibility increased and exhibited values similar to the original samples for all the systems tested. The transition to the intestinal environment induced a significant alteration on both polyphenols and this effect was more marked for cyanidin. Systems with pectin allowed obtaining a higher content of bioaccessible cyanidin. The gastric conditions promoted an increase in the antioxidant capacity, followed by a decrease of it in the intestine. The free (+)-catechin and cyanidin-3-glucoside contents decreased when exposed to the gastrointestinal tract conditions. However, when incorporated in food matrix components, the gastrointestinal tract may act positively on the extraction of polyphenols, since they are progressively released from protein and polysaccharide bonds, being available for the absorption and to exert their biological effects.
Collapse
Affiliation(s)
- Ana Oliveira
- Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, 4202-401 Porto, Portugal.
| | | |
Collapse
|
31
|
Corstens MN, Berton-Carabin CC, de Vries R, Troost FJ, Masclee AAM, Schroën K. Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review. Crit Rev Food Sci Nutr 2015; 57:2218-2244. [DOI: 10.1080/10408398.2015.1057634] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Meinou N. Corstens
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Claire C. Berton-Carabin
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Renko de Vries
- Department of Agrotechnology & Food Sciences, Physical Chemistry and Colloid Science Group, Wageningen University and Research Center, Wageningen, The Netherlands
| | - Freddy J. Troost
- Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht University Medical Centre, Maastricht, The Netherlands
| | - Ad A. M. Masclee
- Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht University Medical Centre, Maastricht, The Netherlands
| | - Karin Schroën
- Department of Agrotechnology & Food Sciences, Food Process Engineering Group, Wageningen University and Research Center, Wageningen, The Netherlands
| |
Collapse
|
32
|
Kontogiorgos V, Smith AM, Morris GA. The parallel lives of polysaccharides in food and pharmaceutical formulations. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.04.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
33
|
Espinal-Ruiz M, Parada-Alfonso F, Restrepo-Sánchez LP, Narváez-Cuenca CE, McClements DJ. Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions. Food Funct 2015; 5:3083-95. [PMID: 25312704 DOI: 10.1039/c4fo00615a] [Citation(s) in RCA: 145] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
A simulated in vitro digestion model was used to elucidate the impact of dietary fibers on the digestion rate of emulsified lipids. The influence of polysaccharide type (chitosan (cationic), methyl cellulose (non-ionic), and pectin (anionic)) and initial concentration (0.4 to 3.6% (w/w)) was examined. 2% (w/w) corn oil-in-water emulsions stabilized by 0.2% (w/w) Tween-80 were prepared, mixed with polysaccharide, and then subjected to an in vitro digestion model (37 °C): initial (pH 7.0); oral (pH 6.8; 10 min); gastric (pH 2.5; 120 min); and, intestinal (pH 7.0; 120 min) phases. The impact of polysaccharides on lipid digestion, ζ-potential, particle size, viscosity, and stability was determined. The rate and extent of lipid digestion decreased with increasing pectin, methyl cellulose, and chitosan concentrations. The free fatty acids released after 120 min of lipase digestion were 46, 63, and 81% (w/w) for methyl cellulose, pectin, and chitosan, respectively (3.6% (w/w) initial polysaccharide), indicating that methyl cellulose had the highest capacity to inhibit lipid digestion, followed by pectin, and then chitosan. The impact of the polysaccharides on lipid digestion was attributed to their ability to induce droplet flocculation, and/or due to their interactions with molecular species involved in lipid hydrolysis, such as bile salts, fatty acids, and calcium. These results have important implications for understanding the influence of dietary fibers on lipid digestion. The control of lipid digestibility within the gastrointestinal tract might be important for the development of reduced-calorie emulsion-based functional food products.
Collapse
Affiliation(s)
- Mauricio Espinal-Ruiz
- Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia
| | | | | | | | | |
Collapse
|
34
|
Song GB, Xu J, Zheng H, Feng Y, Zhang WW, Li K, Ge SS, Li K, Zhang H. Novel Soluble Dietary Fiber-Tannin Self-Assembled Film: A Promising Protein Protective Material. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5813-5820. [PMID: 26051153 DOI: 10.1021/acs.jafc.5b00192] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
In this experiment, a natural promising protein protective film was fabricated through soluble dietary fiber (SDF)-tannin nanocluster self-assembly. FT-IR, XRD, and DSC tests were employed to investigate the interaction between the SDF and tannins before and after cross-linking induced by calcium ion. On the other hand, referring to the SEM and TEM results, the self-assembly process of the protein protective film could be indicated as follows: first, calcium ion, with its cross-ability, served as the "nucleus"; SDF and tannins were combined to prepare the nanoscale SDF-tannin clusters; then, the clusters were homogeneously deposited on the surface of protein to form a protective film by self-assembling hydrogen bond between tannin component of clusters as "adhesive" and protein in aqueous solutions under very mild conditions. Film thickness could also be controlled by tannin of different concentrations ranging from 114 to 1384 μm. Antibacterial test and in vitro cytotoxicity test proved that the film had a broad spectrum of antimicrobial properties and excellent cell biocompatibility, respectively, which might open up new applications in the food preservation and biomedical fields.
Collapse
Affiliation(s)
- Guo-Bin Song
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, People's Republic of China
| | - Juan Xu
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, People's Republic of China
| | - Hua Zheng
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, People's Republic of China
| | - Ying Feng
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, People's Republic of China
| | - Wen-Wen Zhang
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, People's Republic of China
| | - Kun Li
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, People's Republic of China
| | - Shuang-shuang Ge
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, People's Republic of China
| | - Kai Li
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, People's Republic of China
| | - Hong Zhang
- Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, People's Republic of China
| |
Collapse
|
35
|
Martins JT, Ramos ÓL, Pinheiro AC, Bourbon AI, Silva HD, Rivera MC, Cerqueira MA, Pastrana L, Malcata FX, González-Fernández Á, Vicente AA. Edible Bio-Based Nanostructures: Delivery, Absorption and Potential Toxicity. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9116-0] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
36
|
Zhang R, Zhang Z, Zhang H, Decker EA, McClements DJ. Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin). Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.11.020] [Citation(s) in RCA: 177] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
37
|
Hu B, Zhang L, Liang R, Chen F, He L, Hu B, Zeng X. Cross-linking of interfacial casein layer with genipin prevented pH-induced structural instability and lipase digestibility of the fat droplets. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2033-2040. [PMID: 25647169 DOI: 10.1021/jf505724c] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The present study provided a new approach to enhance the stability of protein-emulsified nanoemulsions and to control the lipase digestibility of lipid droplets through spontaneous cross-linking of the interfacial layer with genipin, a functional ingredient isolated from the fruit of Gardenia jasminoides E. Cross-linking casein-emulsified nanoemulsions under different genipin/casein mass ratios (1:20, 1:10, 1:5) significantly (p < 0.05) or very significantly (p < 0.01) enhanced their stability under harsh gastric pH environments and prevented nanoemulsion flocculation. As observed by transmission electron microscope (TEM), under the pH 1.2 condition, the genipin cross-linked nanoemulsion showed more compact microstructure with clear and defined contour as well as "core-shell" structure caused by the swelling of the surface protein film. Interestingly, the intestinal digestibility of lipid droplets was delayed very significantly (p < 0.01) after cross-linking the interfacial casein layer with genipin, which was enhanced by the increase in genipin/casein mass ratio and cross-linking time.
Collapse
Affiliation(s)
- Bing Hu
- College of Food Science and Technology and §Laboratory of Electron Microscopy, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | | | | | | | | | | | | |
Collapse
|
38
|
Espinal-Ruiz M, Parada-Alfonso F, Restrepo-Sánchez LP, Narváez-Cuenca CE, McClements DJ. Interaction of a dietary fiber (pectin) with gastrointestinal components (bile salts, calcium, and lipase): a calorimetry, electrophoresis, and turbidity study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12620-12630. [PMID: 25479310 DOI: 10.1021/jf504829h] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
An in vitro gastrointestinal model consisting of oral, gastric, and intestinal phases was used to elucidate the impact of pectin on the digestion of emulsified lipids. Pectin reduced the extent of lipid digestion, which was attributed to its binding interactions with specific gastrointestinal components. The interaction of pectin with bile salts, lipase, CaCl2, and NaCl was therefore investigated by turbidity, microstructure, electrophoresis, and isothermal titration calorimetry (ITC) at pH 7.0 and 37 °C. ITC showed that the interaction of pectin was endothermic with bile salts, but exothermic with CaCl2, NaCl, and lipase. Electrophoresis, microstructure, and turbidity measurements showed that anionic pectin formed electrostatic complexes with calcium ions, which may have decreased lipid digestion due to increased lipid flocculation or microgel formation because this would reduce the surface area of lipid exposed to the lipase. This research provides valuable insights into the physicochemical and molecular mechanisms of the interaction of pectin with gastrointestinal components that may affect the rate and extent of lipid digestion.
Collapse
Affiliation(s)
- Mauricio Espinal-Ruiz
- Departamento de Quı́mica, Facultad de Ciencias, Universidad Nacional de Colombia , AA 14490 Bogotá, Colombia
| | | | | | | | | |
Collapse
|
39
|
Li Y, McClements DJ. Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
40
|
Tan A, Colliat-Dangus P, Whitby CP, Prestidge CA. Controlling the enzymatic digestion of lipids using hybrid nanostructured materials. ACS APPLIED MATERIALS & INTERFACES 2014; 6:15363-71. [PMID: 25116477 DOI: 10.1021/am5038577] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Solid nanoparticle-lipid hybrids have been engineered by using spray drying to assemble monodisperse hydrophilic silica nanoparticles and submicron lipid (triglyceride) emulsions together into composite microparticles, which have specific activity toward enzymes. The influence of silica particle size (100-1000 nm) and emulsifier type (anionic and cationic) on the three-dimensional structure of the composite particles was investigated. The nanostructure of the hybrid particles, which is controlled by the size of the voids between the closely packed silica particles, plays a critical role in lipase action and hence lipid digestion kinetics. Confining lipid droplets within the nanostructured silica aggregates led to 2- to 15-fold enhanced rate of lipolysis in comparison with dispersed coarse oil droplets. The composite particles were tailored to enhance, retain or sustain the lipolysis kinetics of submicron lipid emulsions. The presence of repulsive nanoparticle-droplet interactions favored aqueous redispersion and fast lipolysis of the hybrid composite materials, while attractive interactions hindered redispersion and delayed lipolysis of the confined lipid droplets. Such hybrid nanomaterials can be exploited to control the gastrointestinal enzymatic action and promisingly form the basis for the next generation of foods and medicines.
Collapse
Affiliation(s)
- Angel Tan
- Ian Wark Research Institute, University of South Australia , Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia
| | | | | | | |
Collapse
|
41
|
Malinauskytė E, Ramanauskaitė J, Leskauskaitė D, Devold TG, Schüller RB, Vegarud GE. Effect of human and simulated gastric juices on the digestion of whey proteins and carboxymethylcellulose-stabilised O/W emulsions. Food Chem 2014; 165:104-12. [PMID: 25038655 DOI: 10.1016/j.foodchem.2014.05.078] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2014] [Revised: 04/21/2014] [Accepted: 05/14/2014] [Indexed: 02/07/2023]
Abstract
In this study, we analysed the impact of carboxymethylcellulose (CMC) on lipid digestion and physicochemical properties of whey proteins (WP)-stabilised emulsions during in vitro digestion with either artificial or human gastrointestinal juices. The emulsions were made by adsorbing WP on the fat droplets and subsequently adding CMC, which does not interact with the adsorbed proteins. The limited hydrolysis of lipids and their higher physical stability was recorded for WP-stabilised emulsions in the presence of CMC under simulated gastrointestinal conditions. The possible mechanism by which CMC lowers the digestion of WP-stabilised emulsions is related to the limited interaction of fat droplets with gastrointestinal fluids due to the extended thickening network formed by CMC in the continuous phase. The digestion of WP- and CMC-stabilised emulsions in the in vitro model with human gastric fluids led to greater lipid hydrolysis, although the enzymatic activity in both in vitro models was observed at the same level.
Collapse
Affiliation(s)
- Ernesta Malinauskytė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania
| | - Jovita Ramanauskaitė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania
| | - Daiva Leskauskaitė
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania.
| | - Tove G Devold
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | - Reidar B Schüller
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | - Gerd E Vegarud
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| |
Collapse
|