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Li Z, Liu T, Fan K, Geng L, Wang P, Ren F, Luo J. Preparation of pH-responsive chitosan microspheres containing aminopeptidase and their application in accelerating cheese ripening. J Dairy Sci 2024; 107:3502-3514. [PMID: 38246547 DOI: 10.3168/jds.2023-23982] [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: 07/17/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024]
Abstract
Microencapsulated enzymes have been found to effectively accelerate cheese ripening. However, microencapsulated enzyme release is difficult to control, often resulting in enzyme release during cheese processing and causing texture and flavor defects. This study aims to address this issue by developing aminopeptidase-loaded pH-responsive chitosan microspheres (A-CM) for precise enzyme release during cheese ripening. An aminopeptidase with an isoelectric point (pH 5.4) close to the pH value of cheese ripening was loaded on chitosan microspheres through electrostatic interaction. Turbidity titration measurements revealed that pH 6.5 was optimal for binding aminopeptidase and microspheres, affording the highest loading efficiency of 58.16%. Various characterization techniques, including scanning electron microscopy, energy-dispersive X-ray spectroscopy, and Fourier-transform infrared spectroscopy confirmed the successful loading of aminopeptidase molecules on the chitosan microspheres. In vitro release experiments conducted during simulated cheese production demonstrated that aminopeptidase release from A-CM was pH responsive. The microspheres retained the enzyme during the coagulation and cheddaring processes (pH 5.5-6.5) and only released it after entering the cheese-ripening stage (pH 5.0-5.5). By loading aminopeptidase on chitosan microspheres, the loss rate of the enzyme in cheese whey was reduced by approximately 79%. Furthermore, compared with cheese without aminopeptidase and cheese with aminopeptidase added directly, the cheeses made with A-CM exhibited the highest proteolysis level and received superior sensory ratings for taste and smell. The content of key aroma substances, such as 2/3-methylbutanal and ethyl butyrate, in cheese with A-CM was more than 15 times higher than the others. This study provides an approach for accelerating cheese ripening through the use of microencapsulated enzymes.
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Affiliation(s)
- Zhixi Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Tianshu Liu
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Lanlan Geng
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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2
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Cheng B, Lin J, Zou J, Zhuang Y, Zheng L, Zhang G, Huang B, Fei P. Preparation of curcumin-loaded pectin-nisin copolymer emulsion and evaluation of its stability. Int J Biol Macromol 2024; 254:127812. [PMID: 37923038 DOI: 10.1016/j.ijbiomac.2023.127812] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/07/2023]
Abstract
In the paper, Nisin was grafted onto native pectin by the 1-ethyl-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC·HCl) method. Structure characterisation showed that the carboxyl group of pectin interacted with the amino group of Nisin and formed an amide bond. The highest grafting ratio of the modified pectin was up to 24.89 %. The emulsifying property of modified pectin, significantly improved, and emulsification performance improved with increasing grafting ratio. Emulsifying activity, emulsion stability, Zeta potential, and droplet morphology data demonstrate a notable enhancement in pectin's emulsifying properties due to Nisin's introduction, with the degree of grafting showing a direct correlation with the improvement observed. Pectin-based emulsion is utilized to load curcumin, enhancing its stability and bioavailability. Research findings highlight that the incorporation of Nisin-modified pectin significantly elevates curcumin encapsulation efficiency, while decelerating its release rate. Moreover, the stability of curcumin loaded in the modified pectin under light exposure, alkaline conditions, and long-term storage is also significantly improved. Ultimately, the bioavailability of curcumin escalates from 0.368 to 0.785.
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Affiliation(s)
- Bingqing Cheng
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Jiaofen Lin
- Department of Biotechnology, Xiamen Ocean Vocation College, Xiamen, Fujian 361000, China; Xiamen Key Laboratory of Intelligent Fishery, Fujian, Xiamen 361100, China
| | - Jinmei Zou
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Yuanhong Zhuang
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Linhua Zheng
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Guoguang Zhang
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Bingqing Huang
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China.
| | - Peng Fei
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China.
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Choi Y, Lee H, Song JY, Baek M, Mun S. Development of polysaccharide-complexed nano-sized rice protein dispersion. Food Sci Biotechnol 2024; 33:431-439. [PMID: 38222904 PMCID: PMC10786790 DOI: 10.1007/s10068-023-01350-w] [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: 03/28/2023] [Revised: 05/03/2023] [Accepted: 05/17/2023] [Indexed: 01/16/2024] Open
Abstract
The objective of this study was to improve water solubility of the rice protein (RP) by forming complexes with anionic polysaccharides, such as sodium alginate (SA) and xanthan gum (XG). In addition, utilization of the RP complexes as an emulsifier was evaluated. The prepared RP-SA or RP-XG complexes were analyzed by measuring their particle size, ζ-potential, and water solubility as well as by confocal laser scanning microscopy. The formation of a complex between RP-SA and RP-XG improved the water solubility and dispersibility of RP over a wide range of pH values (3, 5, 7, and 9). Confocal fluorescence images showed that the aggregation of RP molecules was prevented by the formation of complexes between RP and polysaccharides. When soybean oil-in-water emulsions were prepared with complexes, RP-SA (ratio 4:1) and RP-XG(ratio 4:1) complex-stabilized emulsions were stable for 4 weeks of storage.
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Affiliation(s)
- Yongdoo Choi
- Research Institute, National Cancer Center, 323 Ilsan-ro, Goyang, Gyeonggi 10408 Republic of Korea
| | - Hyeri Lee
- Research Institute, National Cancer Center, 323 Ilsan-ro, Goyang, Gyeonggi 10408 Republic of Korea
| | - Ji-Young Song
- Department of R and D, Berry and Biofood Reaserch Institute, Gochang County, Jeonbuk 56417 Republic of Korea
| | - Manhee Baek
- Research Institute for Basic Sciences, Soonchunhyang University, Asan, Chungnam 31538 Republic of Korea
| | - Saehun Mun
- Department of Food Science and Nutrition, Soonchunhyang University, Asan, Chungnam 31538 Republic of Korea
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Wei YS, Teng MJ, Feng K, Hu TG, Zong MH, Wu H. Improving the bioaccessibility of lipophilic ingredient in its oral intestinal delivery by ultrasound and biological cross-linker. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2762-2772. [PMID: 36220972 DOI: 10.1002/jsfa.12262] [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: 01/04/2022] [Revised: 08/12/2022] [Accepted: 10/11/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Great efforts have been made to improve the oral bioaccessibility of lipophilic ingredients with multi-functionalities. Achieving intestinal delivery of lipophilic ingredients and their encapsulation in micelles composed of bile salts and lipid hydrolysates (i.e. fatty acids) is critical for improving oral bioaccessibility. Therefore, oil-core microcapsules are considered ideal carriers of lipophilic ingredients. Previous studies have reported oil-core/zein-shell microcapsules constructed by a one-step anti-solvent process. Still, its efficacy as an intestinal delivery system was limited because if the porous shell structure. RESULTS Zein solution was pretreated with ultrasound and tannic acid (TA) cross-linking. Composite oil-core microcapsule (COM) with a compact shell structure was successfully prepared by using modified zein solution in the anti-solvent process. Fourier-transform infrared spectroscopy and circular dichroism analyses indicated that ultrasound and TA synergistically promote the conformational transition of zein from α-helix to β-sheet and enhance the hydrophobic interactions among protein chains. The above changes contribute to the strengthen of shell zein network. Correspondingly, COM presents superior encapsulation efficiency and environmental stability over the simple oil-core microcapsule (SOM) prepared without the use of ultrasound and TA. Furthermore, antioxidant activity of β-carotene was well retained during the encapsulation process. In vitro studies indicated that COM was more resistant to digestibility and acid-induced swelling. More than 87% of β-carotene could be released in the intestine in a sustainable way. The controllable release behavior thus promoted a significant increase in bioaccessibility of β-carotene encapsulated in COM compared to SOM (85.9% versus 48.5%). CONCLUSION The COM generated here shows potential for bioaccessibility improvement of lipophilic ingredients. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yun-Shan Wei
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Meng-Jing Teng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Kun Feng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Teng-Gen Hu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Min-Hua Zong
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Hong Wu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
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Gu Y, Qian X, Sun B, Wang X, Ma S. Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough. Food Chem 2023; 404:134715. [DOI: 10.1016/j.foodchem.2022.134715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 10/14/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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6
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Wang K, Cheng L, Li Z, Li C, Hong Y, Gu Z. The degree of substitution of OSA-modified starch affects the retention and release of encapsulated mint flavour. Carbohydr Polym 2022; 294:119781. [DOI: 10.1016/j.carbpol.2022.119781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 06/09/2022] [Accepted: 06/22/2022] [Indexed: 11/17/2022]
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7
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Liu X, Qin X, Wang Y, Zhong J. Physicochemical properties and formation mechanism of whey protein isolate-sodium alginate complexes: Experimental and computational study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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8
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Liu B, Yang H, Zhu C, Xiao J, Cao H, Simal-Gandara J, Li Y, Fan D, Deng J. A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges. Crit Rev Food Sci Nutr 2022; 64:760-782. [PMID: 35959724 DOI: 10.1080/10408398.2022.2108369] [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] [Indexed: 11/03/2022]
Abstract
Gels refer to the soft and flexible macromolecular polymeric materials retaining a large amount of water or biofluids in their three-dimensional network structure. Gels have attracted increasing interest in the food discipline, especially proteins and polysaccharides, due to their good biocompatibility, biodegradability, nutritional properties, and edibility. With the advancement of living standards, people's demand for nutritious, safe, reliable, and functionally diverse food and even personalized food has increased. As a result, gels exhibiting unique advantages in food application will be of great significance. However, a comprehensive review of functional hydrogels as food gels is still lacking. Here, we comprehensively review the gel-forming mechanisms of food gels and systematically classify them. Moreover, the potential of hydrogels as functional foods in different types of food areas is summarized, with a special focus on their applications in food packaging, satiating gels, nutrient delivery systems, food coloring adsorption, and food safety monitoring. Additionally, the key scientific issues for future food gel research, with specific reference to future novel food designs, mechanisms between food components and matrices, food gel-human interactions, and food gel safety, are discussed. Finally, the future directions of hydrogels for food science and technology are summarized.
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Affiliation(s)
- Bin Liu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Haixia Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chenhui Zhu
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Daidi Fan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianjun Deng
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
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Rezaei A, Rafieian F, Akbari-Alavijeh S, Kharazmi MS, Jafari SM. Release of bioactive compounds from delivery systems by stimuli-responsive approaches; triggering factors, mechanisms, and applications. Adv Colloid Interface Sci 2022; 307:102728. [PMID: 35843031 DOI: 10.1016/j.cis.2022.102728] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/01/2022] [Accepted: 07/01/2022] [Indexed: 11/01/2022]
Abstract
Recent advances in emerging nanocarriers and stimuli-responsive (SR) delivery systems have brought about a revolution in the food and pharmaceutical industries. SR carriers are able to release the encapsulated bioactive compounds (bioactives) upon an external trigger. The potential of releasing the loaded bioactives in site-specific is of great importance for the pharmaceutical industry and medicine that can deliver the cargo in an appropriate condition. For the food industry, release of encapsulated bioactives is considerably important in processing or storage of food products and can be used in their formulation or packaging. There are various stimuli to control the favorite release of bioactives. In this review, we will shed light on the effect of different stimuli such as temperature, humidity, pH, light, enzymatic hydrolysis, redox, and also multiple stimuli on the release of encapsulated cargo and their potential applications in the food and pharmaceutical industries. An overview of cargo release mechanisms is also discussed. Furthermore, various alternatives to manipulate the controlled release of bioactives from carriers and the perspective of more progress in these SR carriers are highlighted.
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Affiliation(s)
- Atefe Rezaei
- Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran.
| | - Fatemeh Rafieian
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Safoura Akbari-Alavijeh
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, P.O. Box 56199-11367, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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11
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Liang X, Yan J, Guo S, McClements DJ, Ma C, Liu X, Liu F. Enhancing lycopene stability and bioaccessibility in homogenized tomato pulp using emulsion design principles. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102525] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Guo J, Jiang J, Gu X, Li X, Liu T. Encapsulation of β-carotene in calcium alginate hydrogels templated by oil-in-water-in-oil (O/W/O) double emulsions. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125548] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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13
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Liu B, Jiao L, Chai J, Bao C, Jiang P, Li Y. Encapsulation and Targeted Release. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Ma N, Gao Q, Li X, Xu D, Yuan Y, Cao Y. Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles. Food Funct 2020; 11:2080-2093. [PMID: 32129355 DOI: 10.1039/c9fo02947h] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Docosahexaenoic acid (DHA) was encapsulated in caseinate/alginate microparticles by adjusting the pH based on the electrostatic complexation, in order to improve the physicochemical stability and digestibility of single caseinate-stabilized DHA emulsions. In this study, relatively stable honeycomb-shaped DHA microparticles were formed by electrostatic complexation between positively charged caseinate-coated DHA droplets, caseinate and negatively charged alginate at pH 4.5. The zeta-potential, particle size, size distribution, physical stability, microstructure, DHA oxidation and free fatty acids (FFA) release rate in a simulated gastrointestinal tract (GIT) model were determined. Dynamic light scattering (DLS) and confocal laser scanning microscopy (CLSM) measurements indicated that DHA microparticles had a particle size (1521.00 ± 39.15 nm) significantly larger than that of caseinate-stabilized DHA emulsions (243.23 ± 4.51 nm). The microparticles were much more stable near the isoelectric point (pI) of the adsorbed proteins compared with the single emulsions according to the original transmissions of LUMiSizer. The cryo-scanning electron microscopy (Cryo-SEM) images also showed that the microparticles formed a specific honeycomb-shaped network structure with more uniform distribution and without aggregation. The incorporation of DHA droplets into caseinate/alginate microparticles significantly ameliorated their chemical stability. GIT studies showed that the digestion of DHA microparticles was enhanced which was due to more open loose structures compared with the large-scale close-knit aggregation of DHA emulsion droplets. This study may provide useful information for the stabilization of functional food components and rational design of nutraceutical delivery systems.
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Affiliation(s)
- Ningning Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Qianru Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yingmao Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
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15
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Hydrogel particles as a controlled release delivery system for lavender essential oil using pH triggers. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125134] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Lu X, Xie S, Wang L, Xie H, Lei Q, Fang W. Electrostatic-driven structural transformation in the complexation of lysozyme and κ-carrageenan. Chem Phys 2020. [DOI: 10.1016/j.chemphys.2020.110910] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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McClements DJ. Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems. Adv Colloid Interface Sci 2020; 282:102211. [PMID: 32721626 DOI: 10.1016/j.cis.2020.102211] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 05/21/2020] [Accepted: 07/06/2020] [Indexed: 12/13/2022]
Abstract
There is growing interest in the production of foods and beverages with nutrient and nutraceutical profiles tailored to an individual's specific nutritional requirements. In principle, these personalized nutrition products are formulated based on the genetics, epigenetics, metabolism, microbiome, phenotype, lifestyle, age, gender, and health status of a person. A challenge in this area is to create customized functional food and beverage products that contain the required combination of bioactive agents, such as lipids, proteins, carbohydrates, vitamins, minerals, nutraceuticals, prebiotics and probiotics. Nanotechnology may facilitate the development of these kind of products since it can be used to encapsulate one or more bioactive agent in a single colloidal delivery system. This delivery system may contain one or more different kinds of colloidal particle, specifically designed to protect each nutrient in the food, but then deliver it in a bioavailable form after ingestion. This review article provides an overview of the different kinds of bioactives that need to be delivered, as well as some of the challenges associated with incorporating them into functional foods and beverages. It then highlights how nanotech-enabled colloidal delivery systems can be developed to encapsulate multiple bioactive agents in a form suitable for functional food applications, particularly in the personalized nutrition field.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Zhejiang, Hangzhou 310018, China.
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18
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Zheng B, McClements DJ. Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability. Molecules 2020; 25:E2791. [PMID: 32560351 PMCID: PMC7357038 DOI: 10.3390/molecules25122791] [Citation(s) in RCA: 103] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/10/2020] [Accepted: 06/12/2020] [Indexed: 01/28/2023] Open
Abstract
Curcumin is a bioactive constituent isolated from turmeric that has historically been used as a seasoning, pigment, and herbal medicine in food. Recently, it has become one of the most commonly studied nutraceuticals in the pharmaceutical, supplement, and food areas because of its myriad of potential health benefits. For instance, it is claimed to exhibit antioxidant, anti-inflammatory, antimicrobial, antiparasite, and anticancer activities when ingested as a drug, supplement, or food. Toxicity studies suggest that it is safe to consume, even at relatively high levels. Its broad-spectrum biological activities and low toxicity have meant that it has been widely explored as a nutraceutical ingredient for application in functional foods. However, there are several hurdles that formulators must overcome when incorporating curcumin into commercial products, such as its low water solubility (especially under acidic and neutral conditions), chemical instability (especially under neutral and alkaline conditions), rapid metabolism by enzymes in the human body, and limited bioavailability. As a result, only a small fraction of ingested curcumin is actually absorbed into the bloodstream. These hurdles can be at least partially overcome by using encapsulation technologies, which involve trapping the curcumin within small particles. Some of the most commonly used edible microparticles or nanoparticles utilized for this purpose are micelles, liposomes, emulsions, solid lipid particles, and biopolymer particles. Each of these encapsulation technologies has its own benefits and limitations for particular product applications and it is important to select the most appropriate one.
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Affiliation(s)
- Bingjing Zheng
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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19
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Li Y, Kohane DS. Microparticles. Biomater Sci 2020. [DOI: 10.1016/b978-0-12-816137-1.00030-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Cao C, Zhao S, Chen J, Wang H, Liu Q, Kong B. Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide. Int J Biol Macromol 2020; 142:803-810. [DOI: 10.1016/j.ijbiomac.2019.10.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 09/30/2019] [Accepted: 10/01/2019] [Indexed: 11/26/2022]
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21
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Pectin/PEG food grade hydrogel blend for the targeted oral co-delivery of nutrients. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.06.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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Taheri A, Jafari SM. Gum-based nanocarriers for the protection and delivery of food bioactive compounds. Adv Colloid Interface Sci 2019; 269:277-295. [PMID: 31132673 DOI: 10.1016/j.cis.2019.04.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/09/2019] [Accepted: 04/24/2019] [Indexed: 11/28/2022]
Abstract
Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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23
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Feng Y, Lee Y. Microfluidic assembly of food-grade delivery systems: Toward functional delivery structure design. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.054] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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24
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Deng Y, Huang M, Sun D, Hou Y, Li Y, Dong T, Wang X, Zhang L, Yang W. Dual Physically Cross-Linked κ-Carrageenan-Based Double Network Hydrogels with Superior Self-Healing Performance for Biomedical Application. ACS APPLIED MATERIALS & INTERFACES 2018; 10:37544-37554. [PMID: 30296052 DOI: 10.1021/acsami.8b15385] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Chemically linked double network (DN) hydrogels display extraordinary mechanical attributes but mostly suffer from poor self-healing property and unsatisfactory biocompatibility due to the irreversible breaks in their chemical-linked networks and the use of toxic chemical cross-linking agents. To address these limitations, we developed a novel κ-carrageenan/polyacrylamide (KC/PAM) DN hydrogel through a dual physical-cross-linking strategy, with the ductile, hydrophobically associated PAM being the first network, and the rigid potassium ion (K+) cross-linked KC being the second network. The dual physically cross-linked DN (DPC-DN) hydrogels with optimized KC concentration exhibit excellent fracture tensile stress (1320 ± 46 kPa) and toughness (fracture energy: 6900 ± 280 kJ/m3), comparable to those fully chemically linked DN hydrogels and physically chemically cross-linked hybrid DN hydrogels. Moreover, because of their unique dual physical-cross-linking structures, the KC/PAM hydrogels also demonstrated rapid self-recovery, remarkable notch-insensitivity, self-healing capability, as well as excellent cytocompatibility toward stem cells. Accordingly, this work presents a new strategy toward fabricating self-repairing DPC-DN hydrogels with outstanding mechanical behaviors and biocompatibility. The new type of DN hydrogels demonstrates strong potentiality in many challenging biomedical applications such as artificial diaphragm, tendon, and cartilage.
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Affiliation(s)
| | | | - Dan Sun
- Advanced Composite Research Group (ACRG), School of Mechanical and Aerospace Engineering , Queens University Belfast , Belfast BT7 1NN , The United Kingdom
| | | | | | | | - Xiaohong Wang
- State Key Laboratory of Marine Resource Utilization in South China Sea , Hainan University , Haikou 570228 , China
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25
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The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.003] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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26
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Kwan A, Davidov-Pardo G. Controlled release of flavor oil nanoemulsions encapsulated in filled soluble hydrogels. Food Chem 2018; 250:46-53. [DOI: 10.1016/j.foodchem.2017.12.089] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 11/30/2017] [Accepted: 12/28/2017] [Indexed: 10/18/2022]
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27
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Bonat Celli G, Abbaspourrad A. Tailoring Delivery System Functionality Using Microfluidics. Annu Rev Food Sci Technol 2018; 9:481-501. [DOI: 10.1146/annurev-food-030117-012545] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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28
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Tan S, Ebrahimi A, Langrish T. Preparation of core-shell microspheres of lactose with flower-like morphology and tailored porosity. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2017.11.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.11.046] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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30
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Maharana V, Gaur D, Nayak SK, Singh VK, Chakraborty S, Banerjee I, Ray SS, Anis A, Pal K. Reinforcing the inner phase of the filled hydrogels with CNTs alters drug release properties and human keratinocyte morphology: A study on the gelatin- tamarind gum filled hydrogels. J Mech Behav Biomed Mater 2017; 75:538-548. [DOI: 10.1016/j.jmbbm.2017.08.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 08/17/2017] [Accepted: 08/22/2017] [Indexed: 10/19/2022]
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31
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Chen F, Fan GQ, Zhang Z, Zhang R, Deng ZY, McClements DJ. Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate. Food Res Int 2017; 100:387-395. [DOI: 10.1016/j.foodres.2017.07.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 07/11/2017] [Accepted: 07/16/2017] [Indexed: 12/11/2022]
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32
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33
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34
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Xu X, Luo L, Liu C, Zhang Z, McClements DJ. Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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Carrillo-Navas H, Guadarrama-Lezama AY, Vernon-Carter EJ, García-Díaz S, Reyes I, Alvarez-Ramírez J. Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3996-4006. [PMID: 28035155 PMCID: PMC5156643 DOI: 10.1007/s13197-016-2399-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2016] [Accepted: 10/28/2016] [Indexed: 10/20/2022]
Abstract
This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies. On the other hand, the changes in bread textural properties brought by incorporation of GF were insignificant, indicating that the gelatinized fraction acted as a binder that enhanced water trapping in the structure. SEM images showed a more heterogeneous crumb microstructure (e.g., gas cells, porous, etc.) bread prepared using GF. Drying kinetics obtained from TGA indicated that the water diffusivity decreased with the incorporation of GF, which suggested that the bread had a compact microstructure.
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Affiliation(s)
- H. Carrillo-Navas
- Facultad de Química, Universidad Autónoma del Estado de México, 50120 Toluca, Mexico
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, 09340 Mexico, Mexico
| | | | - E. J. Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, 09340 Mexico, Mexico
| | - S. García-Díaz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, 09340 Mexico, Mexico
| | - I. Reyes
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, 09340 Mexico, Mexico
| | - J. Alvarez-Ramírez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, 09340 Mexico, Mexico
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36
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Shu G, Khalid N, Zhao Y, Neves MA, Kobayashi I, Nakajima M. Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: Insights of emulsifiers effect on stabilization mechanism. Food Res Int 2016; 90:320-327. [PMID: 29195888 DOI: 10.1016/j.foodres.2016.10.021] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 10/12/2016] [Accepted: 10/14/2016] [Indexed: 12/24/2022]
Abstract
In the study, we investigated the effect of emulsifiers with different stabilizing mechanisms on the formulation and stability of ergocalciferol loaded oil-in-water (O/W) emulsions. O/W emulsion stabilized by modified lecithin (ML; electrostatic stabilization), sodium caseinate (SC; electrosteric stabilization) or decaglycerol monooleate (MO-7S; steric stabilization) were formulated using high-pressure homogenization. The Sauter mean diameter (d3,2) of emulsions produced by ML, SC and MO-7S were 126±1, 127±4 and 138±3nm, respectively. The stability of resulting emulsions was evaluated when they exposed to different environmental stresses and during 30days of storage at 25 and 55°C. Results showed that the emulsions prepared by MO-7S or ML were stable against a wide range of pH (2-8), while SC-stabilized emulsions showed instability with extensive droplet aggregation at pH4 or and 5. Only ML-stabilized emulsions showed droplet growth due to coalescence when treated at high NaCl concentration (300-500mM). In the absence of glucose, SC-stabilized O/W emulsions showed better freeze-thaw stability, in comparison to those formed with ML or MO-7S emulsifiers. The emulsion produced by ML was found to be stable to droplet aggregation at heating temperatures (80-120°C) for 1h. All the O/W emulsions stored at 25°C showed good physical and chemical stability. However, the chemical stability of ergocalciferol in emulsion system decreased in order of ML>MO-7S≫SC during storage at 55°C for a period of 30days. These findings provide valuable information for the development of nanoemulsion-based delivery system applied in food and beverage products.
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Affiliation(s)
- Gaofeng Shu
- Tsukuba Life Science Innovation Program (TSLI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Nauman Khalid
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan; School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
| | - Yiguo Zhao
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Marcos A Neves
- Tsukuba Life Science Innovation Program (TSLI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan; Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Isao Kobayashi
- Tsukuba Life Science Innovation Program (TSLI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan; Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Mitsutoshi Nakajima
- Tsukuba Life Science Innovation Program (TSLI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan; Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan; Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
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37
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Torres O, Murray B, Sarkar A. Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.006] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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38
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Tan TB, Yussof NS, Abas F, Mirhosseini H, Nehdi IA, Tan CP. Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms. Food Chem 2016; 205:155-62. [DOI: 10.1016/j.foodchem.2016.03.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Revised: 02/14/2016] [Accepted: 03/02/2016] [Indexed: 01/08/2023]
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39
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Clara I, Lavanya R, Natchimuthu N. pH and temperature responsive hydrogels of poly(2-acrylamido-2-methyl-1-propanesulfonic acid-co-methacrylic acid): Synthesis and swelling characteristics. JOURNAL OF MACROMOLECULAR SCIENCE PART A-PURE AND APPLIED CHEMISTRY 2016. [DOI: 10.1080/10601325.2016.1189282] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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40
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Zou L, Zhang Z, Zhang R, Liu W, Liu C, Xiao H, McClements DJ. Encapsulation of protein nanoparticles within alginate microparticles: Impact of pH and ionic strength on functional performance. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.01.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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41
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Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties. Processes (Basel) 2016. [DOI: 10.3390/pr4020017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
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42
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Yeung TW, Üçok EF, Tiani KA, McClements DJ, Sela DA. Microencapsulation in Alginate and Chitosan Microgels to Enhance Viability of Bifidobacterium longum for Oral Delivery. Front Microbiol 2016; 7:494. [PMID: 27148184 PMCID: PMC4835488 DOI: 10.3389/fmicb.2016.00494] [Citation(s) in RCA: 95] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 03/27/2016] [Indexed: 01/09/2023] Open
Abstract
Probiotic microorganisms are incorporated into a wide variety of foods, supplements, and pharmaceuticals to promote human health and wellness. However, maintaining bacterial cell viability during storage and gastrointestinal transit remains a challenge. Encapsulation of bifidobacteria within food-grade hydrogel particles potentially mitigates their sensitivity to environmental stresses. In this study, Bifidobacterium longum subspecies and strains were encapsulated in core-shell microgels consisting of an alginate core and a microgel shell. Encapsulated obligate anaerobes Bifidobacterium longum subsp. infantis and Bifidobacterium longum subsp. longum exhibited differences in viability in a strain-dependent manner, without a discernable relationship to subspecies lineage. This includes viability under aerobic storage conditions and modeled gastrointestinal tract conditions. Coating alginate microgels with chitosan did not improve viability compared to cells encapsulated in alginate microgels alone, suggesting that modifying the surface charge alone does not enhance delivery. Thus hydrogel beads have great potential for improving the stability and efficacy of bifidobacterial probiotics in various nutritional interventions.
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Affiliation(s)
- Timothy W. Yeung
- Department of Food Science, University of MassachusettsAmherst, MA, USA
| | - Elif F. Üçok
- Department of Food Science, University of MassachusettsAmherst, MA, USA
| | - Kendra A. Tiani
- Department of Food Science, University of MassachusettsAmherst, MA, USA
- Commonwealth Honors College, University of MassachusettsAmherst, MA, USA
| | - David J. McClements
- Department of Food Science, University of MassachusettsAmherst, MA, USA
- Center for Bioactive Delivery, Institute of Applied Life Science, University of MassachusettsAmherst, MA, USA
| | - David A. Sela
- Department of Food Science, University of MassachusettsAmherst, MA, USA
- Center for Bioactive Delivery, Institute of Applied Life Science, University of MassachusettsAmherst, MA, USA
- Center for Microbiome Research, University of Massachusetts Medical SchoolWorcester, MA, USA
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43
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Arranz E, Corredig M, Guri A. Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut. Food Funct 2016; 7:3319-36. [DOI: 10.1039/c6fo00230g] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
This review discussesin vitroavailable approaches to study delivery and uptake of bioactive compounds and the associated challenges.
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Affiliation(s)
- Elena Arranz
- Food Science Department
- University of Guelph
- Guelph
- Canada
| | | | - Anilda Guri
- Food Science Department
- University of Guelph
- Guelph
- Canada
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44
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Sanhueza L, Castro J, Urzúa E, Barrientos L, Oyarzun-Ampuero F, Pesenti H, Shibue T, Sugimura N, Tomita W, Nishide H, Moreno-Villoslada I. Photochromic Solid Materials Based on Poly(decylviologen) Complexed with Alginate and Poly(sodium 4-styrenesulfonate). J Phys Chem B 2015; 119:13208-17. [DOI: 10.1021/acs.jpcb.5b05963] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | | | - Lorena Barrientos
- Departamento
de Química, Facultad de Ciencias Básicas, Universidad Metropolitana de Ciencias de la Educación, Avenida José Pedro Alessandri
774, Ñuñoa, Santiago, Chile
- Center
for the Development of Nanoscience and Nanotechnology, CEDENNA, Santiago, Chile
| | - Felipe Oyarzun-Ampuero
- Department
of Science and Pharmaceutical Technology, Universidad de Chile, Santiago, Chile
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45
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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
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46
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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]
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47
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Zhang Z, Zhang R, Tong Q, Decker EA, McClements DJ. Food-grade filled hydrogels for oral delivery of lipophilic active ingredients: Temperature-triggered release microgels. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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48
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Moakes RJA, Sullo A, Norton IT. Preparation and rheological properties of whey protein emulsion fluid gels. RSC Adv 2015. [DOI: 10.1039/c5ra12684c] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The research uses a novel approach to tackle structuring in liquids through shear-gel technology, resulting in advanced material properties.
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Affiliation(s)
- R. J. A. Moakes
- Centre for Formulation Engineering
- School of Chemical Engineering
- University of Birmingham
- Birmingham
- UK
| | - A. Sullo
- Centre for Formulation Engineering
- School of Chemical Engineering
- University of Birmingham
- Birmingham
- UK
| | - I. T. Norton
- Centre for Formulation Engineering
- School of Chemical Engineering
- University of Birmingham
- Birmingham
- UK
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