1
|
Zhou Y, Lin T, Dadmohammadi Y, Li P, Dong H, Yang L, He Y, Meletharayil G, Kapoor R, Abbaspourrad A. Using transglutaminase to cross-link complexes of lactoferrin and α-lactalbumin to increase thermal stability. J Food Sci 2024; 89:5488-5502. [PMID: 39088724 DOI: 10.1111/1750-3841.17182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 05/20/2024] [Accepted: 06/06/2024] [Indexed: 08/03/2024]
Abstract
The poor thermal stability of lactoferrin (LF) hinders its bioavailability and use in commercial food products. To preserve LF from thermal denaturation, complexation with other biopolymers has been studied. Here we present the complex formation conditions, structural stability, and functional protection of LF by α-lactalbumin (α-LA). The formation of the LF-α-LA complexes was dependent on pH, mass ratio, and ionic strength. Changing the formation conditions and cross-linking by transglutaminase impacted the turbidity, particle size, and zeta-potential of the resulting complexes. Electrophoresis, Fourier-transform infrared spectroscopy, and circular dichroism measurements suggest that the secondary structure of LF in the LF-α-LA complex was maintained after complexation and subsequent thermal treatments. At pH 7, the LF-α-LA complex protected LF from thermal aggregation and denaturation, and the LF retained its functional and structural properties, including antibacterial capacity of LF after thermal treatments. The improved thermal stability and functional properties of LF in the LF-α-LA complex are of interest to the food industry.
Collapse
Affiliation(s)
- Yufeng Zhou
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Tiantian Lin
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Younas Dadmohammadi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Peilong Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Hongmin Dong
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Lixin Yang
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Yanhong He
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | | | | | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| |
Collapse
|
2
|
Wang H, Yuan D, Meng Q, Zhang Y, Kou X, Ke Q. Pickering nanoemulsion loaded with eugenol contributed to the improvement of konjac glucomannan film performance. Int J Biol Macromol 2024; 267:131495. [PMID: 38614180 DOI: 10.1016/j.ijbiomac.2024.131495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 04/01/2024] [Accepted: 04/08/2024] [Indexed: 04/15/2024]
Abstract
Konjac glucomannan (KGM) is becoming a very potential food packaging material due to its good film-forming properties and stability. However, KGM film has several shortcomings such as low mechanical strength, strong water absorption, and poor self-antibacterial performance, which limits its application. Therefore, in order to enhance the mechanical and functional properties of KGM film, this study prepared Pickering nanoemulsion loaded with eugenol and added it to the KGM matrix to explore the improvement effect of Pickering nanoemulsion on KGM film properties. Compared to pure KGM film and eugenol directly added film, the mechanical strength of Pickering-KGM film was significantly improved due to the establishment of ample hydrogen bonding interactions between the β-cyclodextrin inclusion complex system and KGM. Pickering-KGM film had significant antioxidant capacity than pure KGM film and eugenol directly added KGM film (eugenol-KGM film) (~3.21 times better than KGM film, ~0.51 times better than eugenol-KGM film). In terms of antibacterial activity, Pickering-KGM film had good inhibitory effect on Escherichia coli, Staphylococcus aureus, and Candida albicans, and raspberry preservation experiment showed that the shelf life of the Pickering-KGM film could be extended to about 6 days. To sum up, this study developed a novel means to improve the film performance and provide a new insight for the development and application of food packaging film.
Collapse
Affiliation(s)
- Hui Wang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Dan Yuan
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Qingran Meng
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Yunchong Zhang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Xingran Kou
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai, China.
| | - Qinfei Ke
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai, China.
| |
Collapse
|
3
|
Rui L, Li Y, Wu X, Wang Y, Xia X. Effect of clove essential oil nanoemulsion on physicochemical and antioxidant properties of chitosan film. Int J Biol Macromol 2024; 263:130286. [PMID: 38382795 DOI: 10.1016/j.ijbiomac.2024.130286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/03/2024] [Accepted: 02/16/2024] [Indexed: 02/23/2024]
Abstract
This study evaluated the physicochemical and antioxidant properties of clove essential oil (0, 0.2, 0.4, 0.6, 0.8, 1.0 % v/v) nanoemulsion (CEON) loaded chitosan-based films. With the increasing concentrations of the CEON, the thickness, b* and ΔE values of the films increased significantly (P < 0.05), while L* and light transmission dropped noticeably (P < 0.05). The hydrogen bonds formed between the CEON and chitosan could be demonstrated through Fourier-transform infrared spectra, indicating their good compatibility and intermolecular interactions. Furthermore, the added CEON considerably reduced the crystallinity and resulted in a porous structure of the films, as observed through X-ray diffraction plots and scanning electron microscopy images, respectively. This eventually led to a drop in both tensile strength and moisture content of the films. Moreover, the antioxidant properties were significantly enhanced (P < 0.05) with the increase in the amount of clove essential oil (CEO) due to the encapsulation of CEO by the nanoemulsion. Films containing 0.6 % CEO had higher elongation at break, higher water contact angle, lower water solubility, lower water vapor permeability, and lower oxygen permeability than the other films; therefore, such films are promising for application in meat preservation.
Collapse
Affiliation(s)
- Litong Rui
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaodan Wu
- Heilongjiang North Fish Fishing Industry Group Co., LTD., Daqing, Heilongjiang 163000, China
| | - Ying Wang
- Heilongjiang North Fish Fishing Industry Group Co., LTD., Daqing, Heilongjiang 163000, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
4
|
Kasprzak M, Jamróz E, Nowak N, Grzebieniarz W, Tkaczewska J. Design of triple-layer films with blackseed protein as dispersion or emulsion. Food Chem 2024; 435:137533. [PMID: 37774615 DOI: 10.1016/j.foodchem.2023.137533] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 07/12/2023] [Accepted: 09/18/2023] [Indexed: 10/01/2023]
Abstract
The aim of study was to produce the blackseed protein for applications as a protein dispersion alone or an emulsifier to design of multi-layer film based on furcellaran and chitosan. The protein extraction of blackseed by-product resulted in a blackseed by-product protein isolate (BBPI) with a yield of 73% protein. The obtained BBPI resulted in a high polyphenols content (1543 mg/ml), antioxidant property (DPPH, 67%) and emulsification properties (encapsulation up to 96%), leading to a stable emulsions at pH 10 and 12. For the first time, innovative, active triple-layer films have been developed in the 1st furcellaran layer with BBPI stabilised emulsion or BBPI aqueous extract alone, followed by a 2nd layer of furcellaran and citric acid matrix, and a 3rd layer of chitosan and gelatin matrix. Compared to the control, the tested films showed improved the water behaviour, UV-Vis barrier and increased antioxidant activity for the DPPH parameter (>70%).
Collapse
Affiliation(s)
- Mirosław Kasprzak
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Ewelina Jamróz
- Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
| | - Nikola Nowak
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Wiktoria Grzebieniarz
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland
| |
Collapse
|
5
|
Liu L, Abiol KAE, Friest MA, Fisher KD. Synergistic Stabilization of Nanoemulsion Using Nonionic Surfactants and Salt-Sensitive Cellulose Nanocrystals. Polymers (Basel) 2023; 15:4682. [PMID: 38139935 PMCID: PMC10747914 DOI: 10.3390/polym15244682] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/04/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
Soybean stover is a lignocellulose biomass that is rich in cellulose. In the present study, soybean cellulose nanocrystals (CNCs) were prepared from soybean stover by alkaline treatment, bleaching treatment, acid hydrolysis, dialysis and ultrasonication. The as-prepared soybean CNC was characterized by transmission electron microscopy (TEM), zetasizer and rheometer. The effects of NaCl on the particle size, zeta potential, and viscosity of soybean CNC was studied. Soybean CNC was explored as an emulsion stabilizer for lemongrass-essential-oil-loaded emulsions. Soybean CNCs could stabilize the oil-in-water emulsion against coalescence but not flocculation. The addition of NaCl reduced the creaming index and enhanced the encapsulation efficiency and freeze-thaw stability of the CNC-stabilized emulsion. Salted CNC (i.e., CNC in the presence of NaCl) enhanced the thermodynamic stability (i.e., heating-cooling and freeze-thaw stability) of Tween 80 stabilized emulsion, while unsalted CNC did not. Synergistic effects existed between Tween 80 and salted CNC in stabilizing oil-in-water emulsions. The nanoemulsion stabilized with Tween 80 and salted CNC had a mean particle size of ~70 nm, and it was stable against all thermodynamic stability tests. This is the first study to report the synergistic interaction between salted CNC and small molecular weight surfactants (e.g., Tween 80) to improve the thermodynamic stability of nanoemulsion.
Collapse
Affiliation(s)
- Lingling Liu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, USA
| | - Kyle A. E. Abiol
- Department of Chemical and Biological Engineering, Iowa State University, Ames, IA 50010, USA
| | - Mason A. Friest
- Department of Mechanical Engineering, Iowa State University, Ames, IA 50010, USA
| | - Kaleb D. Fisher
- Roy J. Carver Department of Biochemistry, Biophysics and Molecular Biology, Iowa State University, Ames, IA 50010, USA
| |
Collapse
|
6
|
Wang Q, Zhang A, Zhu L, Yang X, Fang G, Tang B. Cyclodextrin-based ocular drug delivery systems: A comprehensive review. Coord Chem Rev 2023. [DOI: 10.1016/j.ccr.2022.214919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
7
|
Kasprzak MM, Berski W, Krystyjan M, Jamróz E, Florczuk A, Tkaczewska J, Zając M, Domagała J, Lett AM, Ptasznik S. Effects of fibre addition and processing on the stability, rheology and in vitro gastric digestion of whey protein-xanthan gum stabilised emulsions with high oil phase. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
8
|
Rodríguez-Cortina A, Rodríguez-Cortina J, Hernández-Carrión M. Obtention of Sacha Inchi ( Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization. Foods 2022; 11:foods11243950. [PMID: 36553691 PMCID: PMC9777982 DOI: 10.3390/foods11243950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 11/30/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultrasound probe homogenization and using spray- and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. The application of ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and interfacial tension of emulsions. The microcapsules obtained by both drying technologies had low moisture (1.64-1.76) and water activity (0.03-0.11) values. Spray-dried microcapsules showed higher encapsulation efficiency (69.90-70.18%) compared to freeze-dried ones (60.02-60.16%). Thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf-life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray-drying technology is positioned as a more economical alternative to freeze-drying.
Collapse
Affiliation(s)
- Aureliano Rodríguez-Cortina
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Jader Rodríguez-Cortina
- Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria—Agrosavia, Mosquera 250047, Colombia
| | - María Hernández-Carrión
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
- Correspondence: ; Tel.: +57-1339-49-49 (ext. 1802)
| |
Collapse
|
9
|
Zhao T, Huang K, Luo Y, Li Y, Cheng N, Mei X. Preparation and characterization of high internal phase Pickering emulsions stabilized by hordein-chitosan composite nanoparticles. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
10
|
Producing submicron chitosan-stabilized oil Pickering emulsion powder by an electrostatic collector-equipped spray dryer. Carbohydr Polym 2022; 294:119791. [DOI: 10.1016/j.carbpol.2022.119791] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/11/2022] [Accepted: 06/25/2022] [Indexed: 01/03/2023]
|
11
|
Effect of type of fatty acid attached to chitosan on walnut oil-in-water Pickering emulsion properties. Carbohydr Polym 2022; 291:119566. [DOI: 10.1016/j.carbpol.2022.119566] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 04/28/2022] [Accepted: 04/30/2022] [Indexed: 01/02/2023]
|
12
|
Influence of β-cyclodextrin concentration on the physicochemical properties and skin permeation behavior of vitamin C-loaded Pickering water-in-oil-in-water (W1/O/W2) double emulsions. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
13
|
Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers. Food Chem 2022; 369:130918. [PMID: 34455318 DOI: 10.1016/j.foodchem.2021.130918] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 08/11/2021] [Accepted: 08/17/2021] [Indexed: 01/08/2023]
Abstract
Insulin (hydrophilic) and quercetin (hydrophobic) have broad biological benefits; however, their rapid hydrolysis (via protease degradation) during digestion hinders their stability and delivery for absorption before degrading. In this study, we encapsulated insulin and quercetin using a self-assembled water-in-oil-in-water (W/O/W) double emulsion. We prepared the co-delivery emulsion by two-step emulsification and investigated the effects of the type of hydrophilic emulsifier for the outer water phase on the physicochemical properties, stability, and digestive properties. The black-bean-protein-stabilized W/O/W double emulsion had a higher absolute zeta potential value (52.80 mV), higher encapsulation efficiency (insulin: 95.7%, quercetin: 93.4%), lower viscosity, better emulsifying properties (EAI: 122.26 m2/g, ESI: 224 min), and lower levels of hydroperoxides (0.86 mmol/L) and TBARS (25.80 μmol/L) than emulsions stabilized by other hydrophilic emulsifiers. The emulsion yielded a 2.60- and 4.56-fold increase in the bioaccessibility of insulin and quercetin, respectively, while increasing their chemical stability and solubility under simulated gastrointestinal conditions.
Collapse
|
14
|
Maw PD, Pienpinijtham P, Pruksakorn P, Jansook P. Cyclodextrin-based Pickering nanoemulsions containing amphotericin B: Part II. Formulation, antifungal activity, and chemical stability. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
15
|
Xia T, Wei Z, Xue C. Impact of composite gelators on physicochemical properties of oleogels and astaxanthin delivery of oleogel-based nanoemulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112454] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
16
|
Esfandiyari Mehni M, Samadlouie HR, Rajaei A. Enhancement of oil productivity of Mortierella alpine and investigation into the potential of Pickering oil-in-water emulsions to improve its oxidative stability. Food Sci Nutr 2022; 10:103-114. [PMID: 35035913 PMCID: PMC8751445 DOI: 10.1002/fsn3.2651] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 09/22/2021] [Accepted: 10/18/2021] [Indexed: 11/11/2022] Open
Abstract
Mortierella alpine is an oleaginous fungi known for its tendency to produce oil and polyunsaturated fatty acid. Initial experiment indicated that magnesium oxide nanoparticles (MgONPs) accelerated glucose consumption and, consequently, oil production. After enhancement of Mortierella alpine CBS 754.68' oil production, the oxidative stability of the oil rich in long-chain polyunsaturated fatty acids (arachidonic acid) encapsulated by modified chitosan (CS) was assayed. To confirm the modification of CS, Fourier transform infrared spectroscopy (FTIR) spectrum indicated that the connection between CS and capric acid (CA) as well as stearic acid (SA) was well formed, leading to a considerable improvement in nanoparticle formation, measured by the SEM photographs, and physical and oxidative stability of emulsions. The oxidative stability of Mortierella alpine' oil emulsion in a period of 20 days at ambient temperature was monitored. Of all treated media, CS-SA nanoparticles were of the most oxidative stability. The rheological tests showed that viscosity behaviors were dominated by elastic behaviors in the impregnating emulsion with unmodified CS at the applied frequencies, and the elastic behavior of the emulsion sample prepared with CS-SA was slightly higher than that of the emulsion prepared with CS-CA. The results of redispersibility indicated that the powdered emulsion stabilized by CS-SA had the lowest water absorption.
Collapse
Affiliation(s)
- Marjan Esfandiyari Mehni
- Department of Food Science and TechnologyFaculty of AgricultureShahrood University of TechnologyShahroodIran
| | - Hamid Reza Samadlouie
- Department of Food Science and TechnologyFaculty of AgricultureShahrood University of TechnologyShahroodIran
| | - Ahmad Rajaei
- Department of Food Science and TechnologyFaculty of AgricultureShahrood University of TechnologyShahroodIran
| |
Collapse
|
17
|
Marques Mandaji C, da Silva Pena R, Campos Chisté R. Encapsulation of bioactive compounds extracted from plants of genus Hibiscus: A review of selected techniques and applications. Food Res Int 2022; 151:110820. [PMID: 34980372 DOI: 10.1016/j.foodres.2021.110820] [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: 06/15/2021] [Revised: 09/24/2021] [Accepted: 11/21/2021] [Indexed: 11/16/2022]
Abstract
The genus Hibiscus includes more than 250 species, and many studies showed that these plants contain bioactive compounds with technological potential to be used in the development of functional foods. However, the instability of these compounds during typical food processing conditions, such as exposure to high temperatures, pH changes and presence of light and oxygen have stimulated the use of encapsulation techniques to increase their stability and applicability. Among the existing Hibiscus species, only H. sabdariffa, H. cannabinus, and H. acetosella have been investigated in encapsulation studies, being spray drying the most common method approached. Considering the high technological potential offered by the incorporation of encapsulated bioactive compounds from plants of the genus Hibiscus in food formulations, this review discusses key information of selected encapsulation techniques, which represents promising alternatives to increase food systems' stability and stimulate the design of new functional foods. Relevant gaps in the literature were also noticed, mainly the lack of systematic studies regarding the composition of bioactive compounds after encapsulation, instead of total determinations, and biological activities in different analytical systems, such as antioxidant, antimicrobial and anti-inflammatory properties as well as bioaccessibility and bioavailability.
Collapse
Affiliation(s)
- Carolina Marques Mandaji
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil.
| |
Collapse
|
18
|
Lactoferrin particles assembled via transglutaminase-induced crosslinking: Utilization in oleogel-based Pickering emulsions with improved curcumin bioaccessibility. Food Chem 2021; 374:131779. [PMID: 34896951 DOI: 10.1016/j.foodchem.2021.131779] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 11/30/2021] [Accepted: 12/02/2021] [Indexed: 11/22/2022]
Abstract
In this study, the optimal environmental condition for preparation of lactoferrin particles assembled via transglutaminase-induced crosslinking (TG-LF particles) was pH 8, 100 U/g of TG concentration, 50 °C and 2 h of crosslinking time. Contact angle of TG-LF particles was 79°. Then, corn oil-based oleogels were prepared with carnauba wax (CW), behenyl alcohol (BA) and CW-BA mixture at 1:4 ratio (MT). To investigate the effect of oleogels on oleogel-based Pickering emulsions, oleogel-based Pickering emulsions were prepared by a two-step method using different oleogels as the oil phase and the TG-LF particles as the emulsifier. In vitro digestion study revealed that CW oleogel-based Pickering emulsion had the highest lipolysis rate and curcumin bioaccessibility. This study demonstrated that TG-LF particle-stabilized oleogel-based Pickering emulsions had good performance in curcumin delivery, which provided a new idea for the preparation of Pickering emulsifier and enriched the knowledge in the field of oleogel-based Pickering emulsion.
Collapse
|
19
|
Yuan C, Cheng C, Cui B. Pickering Emulsions Stabilized by Cyclodextrin Nanoparticles: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100077] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
| | - Caiyun Cheng
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
| |
Collapse
|
20
|
Ma X, Chatterton DE. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106853] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
21
|
Nandy M, Lahiri BB, Philip J. Inter-droplet force between magnetically polarizable Pickering oil-in-water nanoemulsions stabilized with γ-Al 2O 3 nanoparticles: Role of electrostatic and electric dipolar interactions. J Colloid Interface Sci 2021; 607:1671-1686. [PMID: 34592554 DOI: 10.1016/j.jcis.2021.09.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 09/03/2021] [Accepted: 09/04/2021] [Indexed: 12/30/2022]
Abstract
HYPOTHESIS The presence of nanoparticles at oil-water interface influences the interaction forces between Pickering emulsions. When charged nanoparticles are at the oil-water interface of an electrostatically stabilized emulsion, in addition to the screened Coulombic interaction, electric dipolar force also influences the total inter-droplet force profiles. An in-depth understanding of the effects of such electric dipolar forces is essential for designing colloidally stable Pickering nanoemulsions for various applications. EXPERIMENTS Inter-droplet forces between γ-Al2O3 nanoparticle stabilized oil-in-water nanoemulsion, containing superparamagnetic nanoparticles (magnetically polarizable) in the oil phase, are measured using the magnetic-chaining technique at different pH and salt concentrations. The role of mono-, di- and tri-valent salts on the inter-droplet force profiles are assessed. FINDINGS Force measurement studies reveal a lowering of inter-droplet spacing, within the linear chains, for higher salt concentrations due to an increased screening. Strong interfacial attachment of the charged nanoparticles results in the formation of an asymmetric charge cloud leading to an electric dipolar interaction. Incorporating the contributions of electric dipolar and screened Coulombic interactions, the theoretically estimated total repulsive force magnitudes are in good agreement with the experimental data. The obtained results offer better insights into the nature of colloidal force between charged particle stabilized nanoemulsions.
Collapse
Affiliation(s)
- Manali Nandy
- Smart Materials Section, Corrosion Science and Technology Division, Materials Characterization Group, Metallurgy and Materials Group, HBNI, Indira Gandhi Centre for Atomic Research, Kalpakkam, Tamil Nadu 603102, India
| | - B B Lahiri
- Smart Materials Section, Corrosion Science and Technology Division, Materials Characterization Group, Metallurgy and Materials Group, HBNI, Indira Gandhi Centre for Atomic Research, Kalpakkam, Tamil Nadu 603102, India.
| | - John Philip
- Smart Materials Section, Corrosion Science and Technology Division, Materials Characterization Group, Metallurgy and Materials Group, HBNI, Indira Gandhi Centre for Atomic Research, Kalpakkam, Tamil Nadu 603102, India
| |
Collapse
|
22
|
Xiao Z, Zhang Y, Niu Y, Ke Q, Kou X. Cyclodextrins as carriers for volatile aroma compounds: A review. Carbohydr Polym 2021; 269:118292. [PMID: 34294318 DOI: 10.1016/j.carbpol.2021.118292] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 05/20/2021] [Accepted: 05/31/2021] [Indexed: 12/12/2022]
Abstract
Cyclodextrins (CDs) are edible and biocompatible natural cyclic compounds that can encapsulate essential oils, flavours, volatile aroma compounds, and other substances. Complexation with CD-based materials improves the solubility and stability of volatile compounds and protects the bioactivity of the core materials. Therefore, the development of CD/volatile compound nanosystems is a key research area in the food, cosmetic, and pharmaceutical industries. This review briefly introduces the main types of natural CD; preparation methods of CD-based materials as carriers for aromatic substances or essential oils; characterisation methods used to calculate the interaction between CDs and volatile aroma compounds; molecular docking and simulation methods; and the application of CD-based nanosystems in different industries. The review aims to provide guidance for relevant practitioners in selecting appropriate CD materials and characterisation methods.
Collapse
Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Yaqi Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Qinfei Ke
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Xingran Kou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China.
| |
Collapse
|
23
|
Firooziyan S, Amani A, Osanloo M, Moosa-Kazemi SH, Basseri HR, Hajipirloo HM, Sadaghianifar A, Sedaghat MM. Preparation of nanoemulsion of Cinnamomum zeylanicum oil and evaluation of its larvicidal activity against a main malaria vector Anopheles stephensi. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2021; 19:1025-1034. [PMID: 34150290 PMCID: PMC8172860 DOI: 10.1007/s40201-021-00667-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Accepted: 04/05/2021] [Indexed: 06/12/2023]
Abstract
PURPOSE There is a growing need to use green and efficient larvicidal as alternatives for conventional chemicals in vector control programs. Nanotechnology has provided a promising approach for research and development of new larvicides. Larvicidal potential of a nanoemulsion of Cinnamomum zeylanicum essential oil reports against Anopheles stephensi. METHODS The nanoemulsion of was formulated in various ratios comprising of C. zeylanicum oil, tween 80, span 20 and water by stirrer. It was characterized by transmission electron microscopy (TEM) and dynamic light scattering (DLS). All components of C. zeylanicum essential oil were identified by GC-MS analysis. The larvicidal potential of the oil and its nanoformulation were evaluated against larvae of An. stephensi. The stability and durability of nanoemulsion was observed over a period of time. RESULTS Sixty one components in the oil were identified, cinnamaldehyde (56.803%) was the main component. The LC90 and LC50 values of C. zeylanicum essential oil were calculated as 49 ppm and 37 ppm, respectively. The nanoemulsion droplets were found spherical in shape. It was able to kill 100% of larvae in up to 3 days. It was stable after dilution and increased its larvicidal activity up to 32% compared with the essential oil. CONCLUSIONS A novel larvicide based on nanotechnology introduced. This experiment clearly showed increasing larvicidal activity and residual effect of the nanoformulation in comparison with the bulk essential oil. It could be concluded that this nanoemulsion may be considered as safe larvicide and should be subject of more research in this field. GRAPHICAL ABSTRACT
Collapse
Affiliation(s)
- Samira Firooziyan
- Department of Medical Entomology and Vector Control, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
- Urmia Health Center, Disease Control Unit, Urmia University of Medical Sciences, Urmia, Iran
| | - Amir Amani
- Natural Products and Medicinal Plants Research Center, North Khorasan University of Medical Sciences, Bojnurd, Iran
- Medical Biomaterials Research Center (MBRC), Tehran University of Medical Sciences, Tehran, Iran
| | - Mahmoud Osanloo
- Department of Medical Nanotechnology, School of Advanced Technologies in Medicine, Fasa University of Medical Sciences, Fasa, Iran
| | - Seyed Hasan Moosa-Kazemi
- Department of Medical Entomology and Vector Control, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hamid Reza Basseri
- Department of Medical Entomology and Vector Control, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | | | - Ali Sadaghianifar
- Urmia Health Center, Disease Control Unit, Urmia University of Medical Sciences, Urmia, Iran
| | - Mohammad Mehdi Sedaghat
- Department of Medical Entomology and Vector Control, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| |
Collapse
|
24
|
Chu CC, Chew SC, Nyam KL. Recent advances in encapsulation technologies of kenaf (Hibiscus cannabinus) leaves and seeds for cosmeceutical application. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.02.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
25
|
Goh KM, Hong XY, Nyam KL. Influence of homogenization cycle on the thermal and storage stability of kenaf seed oil (KSO) emulsion. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00910-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
26
|
Vasile C, Baican M. Progresses in Food Packaging, Food Quality, and Safety-Controlled-Release Antioxidant and/or Antimicrobial Packaging. Molecules 2021; 26:1263. [PMID: 33652755 PMCID: PMC7956554 DOI: 10.3390/molecules26051263] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/10/2021] [Accepted: 02/17/2021] [Indexed: 02/07/2023] Open
Abstract
Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time-temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.
Collapse
Affiliation(s)
- Cornelia Vasile
- “P. Poni” Institute of Macromolecular Chemistry, 41 A Grigore Ghica Voda Alley, 70487 Iasi, Romania
| | - Mihaela Baican
- “Grigore T. Popa” Medicine and Pharmacy University, 16 University Street, 700115 Iaşi, Romania;
| |
Collapse
|
27
|
Qi JR, Song LW, Zeng WQ, Liao JS. Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network. Food Chem 2020; 343:128523. [PMID: 33168258 DOI: 10.1016/j.foodchem.2020.128523] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/23/2020] [Accepted: 10/29/2020] [Indexed: 11/28/2022]
Abstract
In this study, oil-in-water emulsions stabilized by citrus fiber were prepared and characterized. We found that citrus fiber can produce stable gel-like, surfactant-free O/W emulsions with microscale droplet sizes at fiber concentrations upon 2% (W/V) using 25% (V/V) oil. The interfacial framework, citrus fiber partition between the continuous phase and state of the droplets of emulsions were visualized by confocal laser scanning microscopy (CLSM), confirming that in addition to Pickering stabilization, the citrus fiber-based network also contributed to stabilization of the emulsions. The citrus fiber-stabilized emulsion is typical non-Newtonian fluid and its interfacial viscosity is not influenced obviously by changing pH from 2 to 10, ionic strength of NaCl from 0.00 to 1.00 mol/L or temperature from -20 to 70 °C. The acquired findings in this study show that citrus fiber can fabricate Pickering emulsions with excellent stability and solve the problem of resource waste during the pectin produce process.
Collapse
Affiliation(s)
- Jun-Ru Qi
- Research and Development Center of Food Proteins, 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 510640, PR China
| | - Li-Wen Song
- Research and Development Center of Food Proteins, 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 510640, PR China
| | - Wei-Qi Zeng
- Research and Development Center of Food Proteins, 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 510640, PR China; School of Life Sciences, South China Normal University, Guangzhou 510640, PR China; Lemon (Qingyuan city) Biotechnology Co. Ltd., Qingyuan 511517, PR China
| | - Jin-Song Liao
- School of Life Sciences, South China Normal University, Guangzhou 510640, PR China; Lemon (Qingyuan city) Biotechnology Co. Ltd., Qingyuan 511517, PR China.
| |
Collapse
|
28
|
Mwangi WW, Lim HP, Low LE, Tey BT, Chan ES. Food-grade Pickering emulsions for encapsulation and delivery of bioactives. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.020] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
29
|
Xiao Z, Liu Y, Niu Y, Kou X. Cyclodextrin supermolecules as excellent stabilizers for Pickering nanoemulsions. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2019.124367] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
30
|
Liu Y, Wei ZC, Deng YY, Dong H, Zhang Y, Tang XJ, Li P, Liu G, Zhang MW. Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion. Molecules 2020; 25:E458. [PMID: 31979051 PMCID: PMC7036911 DOI: 10.3390/molecules25030458] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/19/2020] [Accepted: 01/20/2020] [Indexed: 01/05/2023] Open
Abstract
The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic-lipophilic balance (HLB) range of 3.4-8.0 on a casein-maltodextrin-soybean oil compound emulsion were investigated by centrifugal precipitation rate (CPR), emulsifying activity index (EAI), microrheological properties, zeta potential, average particle size, and Turbiscan stability index (TSI). The optimal amounts of added succinylated monoglyceride (SMG) and polyglycerol fatty acid ester were 0.0025% and 0.1% (w/w), respectively, while that of the other four emulsifiers was 0.2% (w/w), according to the CPR. Thereinto, the SMG-stabilized emulsion exhibited the highest emulsifying activity and the lowest viscosity value and possessed the highest stability over 14 days of storage, which was indicated by the lowest TSI value and the smallest change in delta backscattering signal, relative to those of the other groups. Moreover, the emulsion stabilized by SMG displayed better emulsion stability than the control under a range of pH (6.0-8.0) and calcium ion concentrations (0-10 mM), which was attributed to the increased zeta potential value and the decreased average particle size of droplets with the addition of SMG. The present study provides a basic understanding for SMG improving the properties and stability of the complex emulsion.
Collapse
Affiliation(s)
- Yuan Liu
- 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 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhen-Cheng Wei
- 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 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Yuan-Yuan Deng
- 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 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Hao Dong
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
| | - Yan Zhang
- 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 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Xiao-Jun Tang
- 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 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Ping Li
- 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 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Guang Liu
- 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 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| | - Ming-Wei Zhang
- 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 510610, China; (Y.L.); (Z.-C.W.); (Y.-Y.D.); (Y.Z.); (X.-J.T.); (P.L.)
| |
Collapse
|
31
|
Optimization of low-energy Pickering nanoemulsion stabilized with montmorillonite and nonionic surfactants. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2019.124098] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
32
|
Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative Stability in Presence of Clove Essential Oil as Antioxidant. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09612-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
33
|
Du Z, Li Q, Li J, Su E, Liu X, Wan Z, Yang X. Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11728-11740. [PMID: 31525998 DOI: 10.1021/acs.jafc.9b04595] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Pickering emulsions stabilized by food-grade particles have garnered increasing interest in recent years due to their promising applications in biorelated fields such as foods, cosmetics, and drug delivery. However, it remains a big challenge to formulate nanoscale Pickering emulsions from these edible particles. Herein we show that a new Pickering nanoemulsion that is stable, monodisperse, and controllable can be produced by employing the spherical micellar nanoparticles (EYPNs), self-assembled from the food-derived, amphiphilic egg yolk peptides, as an edible particulate emulsifier. As natural peptide-based nanoparticles, the EYPNs have a small particle size, intermediate wettability, high surface activity, and deformability at the interface, which enable the formation of stable Pickering nanodroplets with a mean dynamic light scattering diameter below 200 nm and a polydispersity index below 0.2. This nanoparticle system is versatile for different oil phases with various polarities and demonstrates the easy control of nanodroplet size through tuning the microfluidization conditions or the ratio of EYPNs to oil phase. These food-grade Pickering nanoemulsions, obtained when the internal phase is an edible vegetable oil, have superior stability during long-term storage and spray-drying based on the irreversible and compact adsorption of intact EYPNs at the nanodroplet surface. This is the first finding of a natural edible nano-Pickering emulsifier that can be used solely to make stable food Pickering nanoemulsions with the qualities of simplicity, versatility, low cost, and the possibility of controllable and mass production, which make them viable for many sustainable applications.
Collapse
Affiliation(s)
- Zhenya Du
- Laboratory of Food Proteins and Colloids, 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 510640 , People's Republic of China
| | - Qing Li
- Laboratory of Food Proteins and Colloids, 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 510640 , People's Republic of China
| | - Junguang Li
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control , Zhengzhou University of Light Industry , Zhengzhou 450002 , People's Republic of China
| | - Enyi Su
- Laboratory of Food Proteins and Colloids, 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 510640 , People's Republic of China
| | - Xiao Liu
- Laboratory of Food Proteins and Colloids, 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 510640 , People's Republic of China
- Laboratory of Physics and Physical Chemistry of Foods , Wageningen University , Bornse Weilanden 9 , 6708WG Wageningen , The Netherlands
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, 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 510640 , People's Republic of China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510640 , People's Republic of China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, 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 510640 , People's Republic of China
| |
Collapse
|
34
|
Kibici D, Kahveci D. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions. J Food Sci 2019; 84:1273-1280. [PMID: 31059587 DOI: 10.1111/1750-3841.14619] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 03/12/2019] [Accepted: 03/30/2019] [Indexed: 11/28/2022]
Abstract
The effect of emulsifiers, emulsion stabilizer (maltodextrin, MD), and β-cyclodextrin (BCD) on physical and oxidative properties of oil-in-water (O/W) emulsions (5%, 20%, 40% of oil, w/w) was investigated. Four different emulsifiers were selected based on their structure: two types of protein-based emulsifiers (sodium caseinate, SC; and whey protein isolate, WPI), and two types low molecular weight emulsifiers (LMEWs: lecithin, LEC; and Citrem, CITREM). Physical and oxidative stability of emulsions prepared with these emulsifiers together with MD were compared based on their creaming index (CI), viscosity, droplet size, zeta potential, peroxide and p-anisidine values. LMWE-stabilized emulsions (with LEC or CITREM) had better creaming stability with lower droplet sizes whereas protein-stabilized emulsions (with SC or WPI) had higher viscosities. Droplet size was the lowest when CITREM was used, which increased with increasing oil concentration for all emulsifiers. Formulation with the lowest CI value and droplet size was considered to be more prone to oxidation; therefore, a 1:1 (w/w) combination of CITREM with BCD was used to stabilize the emulsions to improve the oxidative as well as physical stability. Added BCD significantly increased the storage stability of emulsions by reducing CI and droplet size values with a simultaneous increase in the viscosity, both at room temperature and at storage conditions (at 4 and 55 o C). However, the oxidative as well as physical stability of BCD added emulsions were not improved, neither toward heat- nor light-induced lipid oxidation. PRACTICAL APPLICATION: This work investigated the effects of emulsifiers and dextrins on the stability of oil-in-water (O/W) emulsions. Both maltodextrin (MD) and β-cyclodextrin (BCD) addition resulted in enhanced physical stability, the latter being more effective. The findings can be applied to formulate emulsions with improved shelf life within the limits of allowed daily intake (ADI) level of BCD (5 mg/kg bw per day).
Collapse
Affiliation(s)
- Duygu Kibici
- Faculty of Engineering, Depart. of Food Engineering, Yeditepe Univ., 34755, Istanbul, Turkey
| | - Derya Kahveci
- Faculty of Engineering, Depart. of Food Engineering, Yeditepe Univ., 34755, Istanbul, Turkey
| |
Collapse
|
35
|
Atarian M, Rajaei A, Tabatabaei M, Mohsenifar A, Bodaghi H. Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability. Carbohydr Polym 2019; 210:47-55. [DOI: 10.1016/j.carbpol.2019.01.008] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 01/02/2019] [Accepted: 01/03/2019] [Indexed: 01/10/2023]
|
36
|
Xu X, Sun Q, McClements DJ. Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
37
|
Jampilek J, Kos J, Kralova K. Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E296. [PMID: 30791492 PMCID: PMC6409737 DOI: 10.3390/nano9020296] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 02/15/2019] [Accepted: 02/15/2019] [Indexed: 12/12/2022]
Abstract
Dietary supplements and foods for special medical purposes are special medical products classified according to the legal basis. They are regulated, for example, by the European Food Safety Authority and the U.S. Food and Drug Administration, as well as by various national regulations issued most frequently by the Ministry of Health and/or the Ministry of Agriculture of particular countries around the world. They constitute a concentrated source of vitamins, minerals, polyunsaturated fatty acids and antioxidants or other compounds with a nutritional or physiological effect contained in the food/feed, alone or in combination, intended for direct consumption in small measured amounts. As nanotechnology provides "a new dimension" accompanied with new or modified properties conferred to many current materials, it is widely used for the production of a new generation of drug formulations, and it is also used in the food industry and even in various types of nutritional supplements. These nanoformulations of supplements are being prepared especially with the purpose to improve bioavailability, protect active ingredients against degradation, or reduce side effects. This contribution comprehensively summarizes the current state of the research focused on nanoformulated human and veterinary dietary supplements, nutraceuticals, and functional foods for special medical purposes, their particular applications in various food products and drinks as well as the most important related guidelines, regulations and directives.
Collapse
Affiliation(s)
- Josef Jampilek
- Division of Biologically Active Complexes and Molecular Magnets, Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic.
- Institute of Neuroimmunology, Slovak Academy of Sciences, Dubravska cesta 9, 845 10 Bratislava, Slovakia.
| | - Jiri Kos
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Comenius University, Odbojarov 10, 832 32 Bratislava, Slovakia.
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia.
| |
Collapse
|
38
|
Dai Y, Row KH. Isolation and Determination of Beta-Carotene in Carrots by Magnetic Chitosan Beta-Cyclodextrin Extraction and High-Performance Liquid Chromatography (HPLC). ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1570245] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Yunliang Dai
- Department of Chemistry and Chemical Engineering, Inha University, Incheon, Korea
| | - Kyung Ho Row
- Department of Chemistry and Chemical Engineering, Inha University, Incheon, Korea
| |
Collapse
|
39
|
Lee XY, Chu CC, Hasan ZABA, Chua SK, Nyam KL. Novel Nanostructured Lipid Carriers with Photoprotective Properties Made from Carnauba Wax, Beeswax, and Kenaf Seed Oil. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12185] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xin Ying Lee
- Department of Food Science with Nutrition, Faculty of Applied Sciences; UCSI University; 56000 Kuala Lumpur Malaysia
| | - Chee Chin Chu
- Department of Food Science with Nutrition, Faculty of Applied Sciences; UCSI University; 56000 Kuala Lumpur Malaysia
| | - Zafarizal Aldrin Bin Azizul Hasan
- Consumer Product Development Unit, Advanced Oleochemical Technology Division; Malaysian Palm Oil Board; Jalan Menara Gading, Bandar Baru Bangi, 43000 Kajang Selangor
| | - Siaw Kim Chua
- Consumer Product Development Unit, Advanced Oleochemical Technology Division; Malaysian Palm Oil Board; Jalan Menara Gading, Bandar Baru Bangi, 43000 Kajang Selangor
| | - Kar Lin Nyam
- Department of Food Science with Nutrition, Faculty of Applied Sciences; UCSI University; 56000 Kuala Lumpur Malaysia
| |
Collapse
|
40
|
Lago AMT, Neves ICO, Oliveira NL, Botrel DA, Minim LA, de Resende JV. Ultrasound-assisted oil-in-water nanoemulsion produced from Pereskia aculeata Miller mucilage. ULTRASONICS SONOCHEMISTRY 2019; 50:339-353. [PMID: 30287179 DOI: 10.1016/j.ultsonch.2018.09.036] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 09/10/2018] [Accepted: 09/26/2018] [Indexed: 06/08/2023]
Abstract
For the preparation of nanoemulsions, the correct choice of emulsifiers, together with the emulsification methods, directly influences the final product quality. The present study reports the ultrasound-assisted preparation of oil-in-water nanoemulsions produced with mucilage extracted from leaves of Pereskia aculeata Miller (ora-pro-nobis; OPN). The OPN mucilage (%) and soybean oil (%) concentration range, and the process operating parameters, ultrasonic power amplitude (%) and sonication time (min), were optimized based on the mean droplet diameter (d32). The effect of the mucilage and oil concentrations was also investigated by the response variables such as polydispersity, density, turbidity, viscosity, zeta-potential, and interfacial tension. The higher OPN mucilage concentrations (%) with lower amounts of soybean oil (%) favored nanoemulsion formations (116 ≤ d32 ≤ 171 nm) and increased polydispersity, density, and zeta-potential. On increasing OPN mucilage and soybean oil the turbidity of the dispersions increased. All colloidal systems showed Newtonian behavior, and the viscosity in the systems increased due to the greater OPN mucilage concentration in the aqueous phase at a certain oil concentration. In addition, lower values of equilibrium interfacial tension were found with increasing OPN mucilage concentrations. Finally, from the stability test, it can be pointed out that the OPN mucilage concentration should be between 1.0 and 1.5% and the oil concentration should be less than 5%, so that lower d32 values are maintained over time. Therefore, mucilage extracted from OPN and the ultrasound technique can be used in the preparation of nanoemulsions.
Collapse
Affiliation(s)
- Amanda Maria Teixeira Lago
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil.
| | - Isabelle Cristina Oliveira Neves
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil
| | - Natália Leite Oliveira
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil
| | - Diego Alvarenga Botrel
- Federal University of Lavras, Department of Food Science, Packaging Laboratory, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil
| | - Luis Antonio Minim
- Federal University of Viçosa, Department of Food Technology, Av. Peter Henry Rolfs, s/n - Campus Universitário, Viçosa, MG 36570-900, Brazil
| | - Jaime Vilela de Resende
- Federal University of Lavras, Department of Food Science, Laboratory of Food Refrigeration, P.O. Box 3037, 37200-000 Lavras, Minas Gerais, Brazil.
| |
Collapse
|
41
|
Cheong AM, Tan CP, Nyam KL. Stability of Bioactive Compounds and Antioxidant Activities of Kenaf Seed Oil-in-Water Nanoemulsions under Different Storage Temperatures. J Food Sci 2018; 83:2457-2465. [PMID: 30178877 DOI: 10.1111/1750-3841.14332] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 07/25/2018] [Accepted: 07/31/2018] [Indexed: 11/28/2022]
Abstract
Kenaf seed oil-in-water nanoemulsions (NANO) stabilized by sodium caseinate (SC), beta-cyclodextrin (β-CD), and Tween 20 (T20) have been optimized and shown to improve in vitro bioaccessibility and physicochemical stability in the previous study. The main objective of this study was to evaluate the stability of bioactive compounds and antioxidants in the NANO during storage at different temperatures (4 °C, 25 °C, and 40 °C). An evaluation of the antioxidant activities of each emulsifier showed that SC had good scavenging capability with 97.6% ABTS radical scavenging activity. Therefore, SC which was used as one of the main emulsifiers could further enhanced the antioxidant activity of NANO. At week 8 of storage, NANO that stored at 4 °C had maintained the best bioactive compounds stability and antioxidant activities with 90% retention of vitamin E and 65% retention of phytosterols. These results suggested that 4 °C would be the most suitable storage temperature for NANO containing naturally present vitamin E and phytosterols. From the accelerated storage results at 40 °C, NANO containing vitamin E and phytosterols had maintained half of its initial concentration until week 4 and week 2 of storage, which is equivalent to 16 weeks and 8 weeks of storage at room temperature, respectively. PRACTICAL APPLICATION The results of this study provide a better understanding on the stability of bioactive compounds and antioxidant activities in oil-in-water nanoemulsions that stabilized by similar ternary emulsifiers during storage at different temperatures. In addition, this study could be used as a predictive model to estimate the shelf life of bioactive compounds encapsulated in the form of nanoemulsions.
Collapse
Affiliation(s)
- Ai Mun Cheong
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences, UCSI Univ., 56000, Kuala, Lumpur, Malaysia
| | - Chin Ping Tan
- Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra, Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Kar Lin Nyam
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences, UCSI Univ., 56000, Kuala, Lumpur, Malaysia
| |
Collapse
|
42
|
Shelley H, Babu RJ. Role of Cyclodextrins in Nanoparticle-Based Drug Delivery Systems. J Pharm Sci 2018; 107:1741-1753. [DOI: 10.1016/j.xphs.2018.03.021] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 03/14/2018] [Accepted: 03/16/2018] [Indexed: 12/19/2022]
|
43
|
Cheong AM, Tan CP, Nyam KL. Effect of Emulsification Method and Particle Size on the Rate of in vivo Oral Bioavailability of Kenaf (Hibiscus cannabinus L.) Seed Oil. J Food Sci 2018; 83:1964-1969. [PMID: 29802733 DOI: 10.1111/1750-3841.14191] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 03/08/2018] [Accepted: 04/17/2018] [Indexed: 01/07/2023]
Abstract
Kenaf (Hibiscus cannabinus L.) seed oil-in-water nanoemulsions stabilized by complexation of beta-cyclodextrin with sodium caseinate and Tween 20 have been shown to have higher bioaccessibility of vitamin E and total phenolic content than nonemulsified kenaf seed oil in the previous in vitro gastrointestinal digestion study. However, its oral bioavailability was unknown. Therefore, the aim of this study was to evaluate the rate of in vivo oral bioavailability of kenaf seed oil-in-water nanoemulsions in comparison with nonemulsified kenaf seed oil and kenaf seed oil macroemulsions during the 180 min of gastrointestinal digestion. Kenaf seed oil macroemulsions were produced by using conventional method. Kenaf seed oil-in-water nanoemulsions had shown improvement in the rate of absorption. At 180 min of digestion time, the total α-tocopherol bioavailability of kenaf seed oil nanoemulsions was increased by 1.7- and 1.4-fold, compared to kenaf seed oil and macroemulsion, respectively. Kenaf seed oil-in-water nanoemulsions were stable in considerably wide range of pH (>5 and <3), suggesting that it can be fortified into beverages within this pH range PRACTICAL APPLICATION: The production of kenaf seed oil-in-water nanoemulsions had provided a delivery system to encapsulate the kenaf seed oil, as well as enhanced the bioaccessibility and bioavailability of kenaf seed oil. Therefore, kenaf seed oil-in-water nanoemulsions exhibit a great potential application in nutraceutical fields.
Collapse
Affiliation(s)
- Ai Mun Cheong
- Dept. of Food Science and Nutrition, Faculty of Applied Sciences, UCSI Univ., 56000, Kuala Lumpur, Malaysia
| | - Chin Ping Tan
- Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Kar Lin Nyam
- Dept. of Food Science and Nutrition, Faculty of Applied Sciences, UCSI Univ., 56000, Kuala Lumpur, Malaysia
| |
Collapse
|
44
|
Cheong AM, Tan ZW, Patrick NO, Tan CP, Lim YM, Nyam KL. Improvement of gastroprotective and anti-ulcer effect of kenaf seed oil-in-water nanoemulsions in rats. Food Sci Biotechnol 2018; 27:1175-1184. [PMID: 30263848 DOI: 10.1007/s10068-018-0342-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 02/08/2018] [Accepted: 02/19/2018] [Indexed: 01/29/2023] Open
Abstract
Kenaf seed oil-in-water nanoemulsions (KSON) and kenaf seed oil-in-water macroemulsions were produced to access their gastroprotective effect against indomethacin- and ethanol-induced ulcers in comparison with non-emulsified kenaf seed oil (KSO). Emulsifier mixture (EM) that used to emulsify KSO was also included in the study. Ulcer index, stomach tissue oxidative status, and histopathological changes in indomethacin-induced and ethanol-induced ulcer models were both evaluated. KSON had demonstrated good gastroprotective effect against both ulcer models than non-emulsified KSO and KSOM. In addition, the gastroprotective effect of KSON was comparable to the standard drug, Omeprazole. EM also exhibited gastroprotective effect, especially in indomethacin-induced ulcers. This may be attributed to its high antioxidant activity and cytoprotective effect of sodium caseinate contained in the EM. Results supported that KSON enhanced the bioavailability of native KSO; therefore it offers gastroprotective effect for the prevention of gastric ulceration as a natural alternative to the synthetic drug.
Collapse
Affiliation(s)
- Ai Mun Cheong
- 1Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia
| | - Zu Wen Tan
- 1Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia
| | - Nwabueze Okechukwu Patrick
- 2Department of Biotechnology, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia
| | - Chin Ping Tan
- 3Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Yang Mooi Lim
- 4Department of Pre-clinical Sciences, Faculty of Medicine and Health Sciences, Universiti Tunku Abdul Rahman, Kuala Lumpur, Malaysia
| | - Kar Lin Nyam
- 1Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia
| |
Collapse
|
45
|
Cheong AM, Tan CP, Nyam KL. Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures. FOOD SCI TECHNOL INT 2018; 24:404-413. [DOI: 10.1177/1082013218760882] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Kenaf ( Hibiscus cannabinus L.) seed oil has been proven for its multi-pharmacological benefits; however, its poor water solubility and stability have limited its industrial applications. This study was aimed to further improve the stability of pre-developed kenaf seed oil-in-water nanoemulsions by using food-grade ternary emulsifiers. The effects of emulsifier concentration (1, 5, 10, 15% w/w), homogenisation pressure (16,000, 22,000, 28,000 psi), and homogenisation cycles (three, four, five cycles) were studied to produce high stability of kenaf seed oil-in-water nanoemulsions using high pressure homogeniser. Generally, results showed that the emulsifier concentration and homogenisation conditions had great effect ( p < 0.05) on the particle sizes, polydispersity index and hence the physical stability of nanoemulsions. Homogenisation parameters at 28,000 psi for three cycles produced the most stable homogeneous nanoemulsions that were below 130 nm, below 0.16, and above −40 mV of particle size, polydispersity index, and zeta potential, respectively. Field emission scanning electron microscopy micrograph showed that the optimised nanoemulsions had a good distribution within nano-range. The optimised nanoemulsions were proved to be physically stable for up to six weeks of storage at room temperature. The results from this study also provided valuable information in producing stable kenaf seed oil nanoemulsions for the future application in food and nutraceutical industries.
Collapse
Affiliation(s)
- Ai M Cheong
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Chin P Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Kar L Nyam
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| |
Collapse
|
46
|
Cheong AM, Jessica Koh JX, Patrick NO, Tan CP, Nyam KL. Hypocholesterolemic Effects of Kenaf Seed Oil, Macroemulsion, and Nanoemulsion in High-Cholesterol Diet Induced Rats. J Food Sci 2018; 83:854-863. [PMID: 29412455 DOI: 10.1111/1750-3841.14038] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 11/23/2017] [Accepted: 12/11/2017] [Indexed: 12/17/2022]
Abstract
This study aimed to evaluate the effect of kenaf seed oil (KSO), kenaf seed oil-in-water macroemulsion (KSOM), kenaf seed oil-in-water nanoemulsions (KSON), and emulsifier mixtures (EM) on serum lipid profile, liver oxidative status, and histopathological changes in high-cholesterol fed rats. Stability and characteristic of KSOM and KSON were carried out prior to in vivo study. Forty-two Sprague-Dawley rats were divided into 7 groups (6 rats each) and induced hypercholesterolemia by feeding high cholesterol diet (HCD) for 14 days prior to treatments. Different treatments were introduced on day 15 to 29 while supplemented with HCD and removal of HCD during treatment on day 30 to 43, except for HCD group. Body weight and serum lipid profiles were measured at 3 different points: after hypercholesterolemia was induced, on day 29, and at the end of the experiment. Relative liver weight, atherogenic index, coronary risk index, and fecal total bile acids were also determined at the end of experiment. KSON showed significantly higher stability than KSOM and FTIR exhibited good encapsulation of KSO after 1.5 years of storage. Serum total cholesterol, low density lipoprotein cholesterol, lipid peroxidation levels in HCD group without treatment were significantly higher compared to normal control group and all treatment groups. All samples demonstrated hypocholesterolemic effect, but KSON exhibited higher efficiency in cholesterol-lowering properties, weight control and decreased liver fat as confirmed by histopathological evaluation. The overall results revealed that the efficacy of different treatments was in descending order of KSON, KSO, KSOM, and EM. PRACTICAL APPLICATION Kenaf seed oil-in-water nanoemulsion (KSON) has the potential to be used as a natural alternative to the synthetic hypocholesterolemic drug in the future. However, larger sample size and clinical trial are needed to confirm on this potential application. In addition, treatment with KSON was suggested to prevent cardiovascular disease and fatty liver.
Collapse
Affiliation(s)
- Ai Mun Cheong
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences, UCSI Univ., 5600, Kuala Lumpur, Malaysia
| | - Jue Xi Jessica Koh
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences, UCSI Univ., 5600, Kuala Lumpur, Malaysia
| | | | - Chin Ping Tan
- Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Kar Lin Nyam
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences, UCSI Univ., 5600, Kuala Lumpur, Malaysia
| |
Collapse
|
47
|
Du Y, Yin LJ, Han QH, Zhao D, Liu HJ. Effect of NaCas/Tween 80 ratios and environmental stresses on the physical stability of perilla oil-in-water emulsions. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13568] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yan Du
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing 100083 People's Republic of China
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| | - Li-Jun Yin
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| | - Qing-Hua Han
- Chinese Academy of Agricultural Mechanization Sciences; Beijing 100000 People's Republic of China
| | - Dan Zhao
- Chinese Academy of Agricultural Mechanization Sciences; Beijing 100000 People's Republic of China
| | - Hai-Jie Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing 100083 People's Republic of China
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China
| |
Collapse
|
48
|
Zhai X, Lin D, Liu D, Yang X. Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions. Food Res Int 2018; 103:12-20. [DOI: 10.1016/j.foodres.2017.10.030] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/11/2017] [Accepted: 10/12/2017] [Indexed: 12/12/2022]
|
49
|
Thompson KL, Cinotti N, Jones ER, Mable CJ, Fowler PW, Armes SP. Bespoke Diblock Copolymer Nanoparticles Enable the Production of Relatively Stable Oil-in-Water Pickering Nanoemulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:12616-12623. [PMID: 29022716 PMCID: PMC5677761 DOI: 10.1021/acs.langmuir.7b02267] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 10/09/2017] [Indexed: 05/24/2023]
Abstract
Sterically stabilized diblock copolymer nanoparticles with an intensity-average diameter of 25 nm are prepared in the form of a concentrated aqueous dispersion using polymerization-induced self-assembly (PISA). The addition of n-dodecane followed by high-shear homogenization produces n-dodecane-in-water Pickering macroemulsions of 22-46 μm diameter. If the nanoparticles are present in sufficient excess, then subsequent processing using a high-pressure microfluidizer leads to the formation of Pickering nanoemulsions with a mean oil droplet diameter below 200 nm. The size of these Pickering nanoemulsions can be tuned by systematically varying the nanoparticle concentration, applied pressure, number of passes, and oil volume fraction. High-internal-phase emulsions can also be achieved by increasing the n-dodecane volume fraction up to 0.80. TEM studies of (dried) n-dodecane droplets confirm the presence of intact nanoparticles and suggest a relatively high surface coverage, which is consistent with model packing calculations based on radius ratios. Such Pickering nanoemulsions proved to be surprisingly stable with respect to Ostwald ripening, with no significant change in the mean DLS droplet diameter after storage for approximately 4 months at 20 °C.
Collapse
|
50
|
de Oca-Ávalos JMM, Candal RJ, Herrera ML. Nanoemulsions: stability and physical properties. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.06.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|