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Huynh TP, Wittig NKL, Andersen A, Bach-Gansmo FL, Birkedal H. Underwater Fabrication of Carbon Nanotube/Coacervate Composites. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:13010-13016. [PMID: 38858173 DOI: 10.1021/acs.langmuir.4c00715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2024]
Abstract
Soft conductive materials are of interest for a wide range of applications, but their syntheses have remained difficult. Herein, we present a convenient route for underwater fabrication of a composite made of carbon nanotubes (CNTs) and mussel-inspired complex coacervates. The key to success of this method is that CNTs were solubilized very effectively in protocoacervates, which are high-concentration solutions of polyelectrolytes at a pH where only one of them is charged, thereby impeding coacervate formation. Composite materials were formed by the simple injection of CNT-dispersed protocoacervate solutions into water under ambient conditions. The method is simple, fast, and ecofriendly, and composites of CNT-complex coacervate in the form of films or bulk materials were obtained. The composites demonstrated electrical conductivity and tunable mechanical properties, which depended on the concentration of polyelectrolytes and the CNT:protocoacervate ratio. Hence, the composites can be manipulated to attain diverse properties, for examples, tunable reduced modulus (15 to 32 GPa) and hardness (0.3 to 0.7 GPa) as well as an electrical conductivity of up to 4 × 103 S m-1.
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Affiliation(s)
- Tan-Phat Huynh
- Department of Chemistry & iNANO, Aarhus University, 14 Gustav Wieds Vej, Aarhus 8000, Denmark
| | - Nina Ko Lln Wittig
- Department of Chemistry & iNANO, Aarhus University, 14 Gustav Wieds Vej, Aarhus 8000, Denmark
| | - Amanda Andersen
- Department of Chemistry & iNANO, Aarhus University, 14 Gustav Wieds Vej, Aarhus 8000, Denmark
| | | | - Henrik Birkedal
- Department of Chemistry & iNANO, Aarhus University, 14 Gustav Wieds Vej, Aarhus 8000, Denmark
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2
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Xie A, Zhao S, Liu Z, Yue X, Shao J, Li M, Li Z. Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques. Int J Biol Macromol 2023; 242:124784. [PMID: 37172705 DOI: 10.1016/j.ijbiomac.2023.124784] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 05/03/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
Probiotics provide several benefits for humans, including restoring the balance of gut bacteria, boosting the immune system, and aiding in the management of certain conditions such as irritable bowel syndrome and lactose intolerance. However, the viability of probiotics may undergo a significant reduction during food storage and gastrointestinal transit, potentially hindering the realization of their health benefits. Microencapsulation techniques have been recognized as an effective way to improve the stability of probiotics during processing and storage and allow for their localization and slow release in intestine. Although, numerous techniques have been employed for the encapsulation of probiotics, the encapsulation techniques itself and carrier types are the main factors affecting the encapsulate effect. This work summarizes the applications of commonly used polysaccharides (alginate, starch, and chitosan), proteins (whey protein isolate, soy protein isolate, and zein) and its complex as the probiotics encapsulation materials; evaluates the evolutions in microencapsulation technologies and coating materials for probiotics, discusses their benefits and limitations, and provides directions for future research to improve targeted release of beneficial additives as well as microencapsulation techniques. This study provides a comprehensive reference for current knowledge pertaining to microencapsulation in probiotics processing and suggestions for best practices gleaned from the literature.
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Affiliation(s)
- Aijun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore
| | - Shanshan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Zifei Liu
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Department of Food Science and Technology, National University of Singapore, 117542, Singapore.
| | - Zhiwei Li
- Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, 213164, Jiangsu, China.
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3
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Du Z, Lv H, Wang C, He D, Xu E, Jin Z, Yuan C, Guo L, Wu Z, Liu P, Cui B. Organic solvent-free starch-based green electrospun nanofiber mats for curcumin encapsulation and delivery. Int J Biol Macromol 2023; 232:123497. [PMID: 36736517 DOI: 10.1016/j.ijbiomac.2023.123497] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 01/18/2023] [Accepted: 01/28/2023] [Indexed: 02/04/2023]
Abstract
Developing green and efficient methods for the delivery of active food substances is a sustained demand for food scientists and industries. In this work, for the first time, we prepared a curcumin (CUR)-loaded starch-based fast-dissolving nanofiber by electrospinning technology. This green nanofiber was obtained by incorporating CUR with octenyl succinic anhydride starch (OSA) and pullulan (PUL) matrix using pure water as the solvent. To overcome the poor water-solubility and bioavailability of CUR, hydroxypropyl-beta-cyclodextrin (HPβCD) was used to form inclusion complexes. Phase solubility test results showed that by introducing HPβCD, the water-solubility of CUR was obviously improved. The prepared electrospun nanofibers were systematically characterized through scanning electron microscopy (SEM), X-ray diffraction (XRD), proton nuclear magnetic resonance spectroscopy (1H NMR), Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), encapsulation efficiency testing, solubility testing and antioxidant activity testing. The results demonstrated that CUR was well encapsulated into HPβCD and OSA/PUL/CUR-HPβCD electrospun nanofibers with fine morphology and fast-dissolving character were successfully prepared. It is worth noting that the whole process and raw materials were green, suggesting that the prepared fast-dissolving nanofiber has great application potential in the food and pharmaceutical fields.
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Affiliation(s)
- Zhen Du
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Haowei Lv
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Chenxi Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Deyun He
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
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4
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Hydrophilic co-assembly of wheat gluten proteins and wheat bran cellulose improving the bioavailability of curcumin. Food Chem 2022; 397:133807. [DOI: 10.1016/j.foodchem.2022.133807] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/19/2022]
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5
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Meiguni MSM, Salami M, Rezaei K, Aliyari MA, Ghaffari SB, Emam-Djomeh Z, Kennedy JF, Ghasemi A. Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation. Int J Biol Macromol 2022; 224:170-180. [DOI: 10.1016/j.ijbiomac.2022.10.113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/14/2022] [Accepted: 10/12/2022] [Indexed: 11/05/2022]
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6
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Guo Q, Li S, Du G, Chen H, Yan X, Chang S, Yue T, Yuan Y. Formulation and characterization of microcapsules encapsulating carvacrol using complex coacervation crosslinked with tannic acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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7
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Hamedi F, Razavi SMA, Sharif A. Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fatemeh Hamedi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad 91775‐1163 Mashhad Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad 91775‐1163 Mashhad Iran
| | - Ali Sharif
- Department of Food Science and Technology Ferdowsi University of Mashhad 91775‐1163 Mashhad Iran
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8
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Xu YY, Huo YF, Xu L, Zhu YZ, Wu YT, Wei XY, Zhou T. Resveratrol-loaded ovalbumin/Porphyra haitanensis polysaccharide composite nanoparticles: Fabrication, characterization and antitumor activity. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2021.102811] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Abd El-Hack ME, El-Saadony MT, Swelum AA, Arif M, Abo Ghanima MM, Shukry M, Noreldin A, Taha AE, El-Tarabily KA. Curcumin, the active substance of turmeric: its effects on health and ways to improve its bioavailability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5747-5762. [PMID: 34143894 DOI: 10.1002/jsfa.11372] [Citation(s) in RCA: 121] [Impact Index Per Article: 40.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 05/29/2021] [Accepted: 06/18/2021] [Indexed: 06/12/2023]
Abstract
Turmeric (Curcuma longa L.) is a spice utilized widely in India, China, and Southeast Asia as an aromatic stimulant, a food preservative, and coloring material. The commonly used names of turmeric are castor saffron, turmeric, and saffron root. Turmeric is a yellow-orange polyphenolic natural substance derived from C. longa rhizomes. It has been used to treat common inflammatory diseases, tumors, biliary diseases, anorexia, cough, topical wounds, diabetic injuries, liver disorders, rheumatism, and sinusitis. Extensive studies on the biological properties and pharmacological consequences of turmeric extracts have been conducted in recent years. Curcumin, the primary yellow biocomponent of turmeric, has anti-inflammatory, antioxidant, anticarcinogenic, antidiabetic, antibacterial, antiprotozoal, antiviral, antifibrotic, immunomodulatory, and antifungal properties. Defense assessment tests showed that curcumin is tolerated well at high doses, without adverse effects. Thus, curcumin is a highly active biological material with the potential to treat different diseases in modern medicine. This review article focuses on curcumin's biological characteristics. The most popular methods for curcumin encapsulation are also discussed. Several effective techniques and approaches have been proposed for curcuminoid capsulation, including nanocomplexing, gelation, complex coacervation, electrospraying, and solvent-free pH-driven encapsulation. This review also highlights curcumin's chemical properties, allowing the readers to expand their perspectives on its use in the development of functional products with health-promoting properties. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mohamed E Abd El-Hack
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Ayman A Swelum
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
| | - Muhammad Arif
- Department of Animal Sciences, College of Agriculture, University of Sargodha, Sargodha, Pakistan
| | - Mahmoud M Abo Ghanima
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, Egypt
| | - Mustafa Shukry
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 33516, Egypt
| | - Ahmed Noreldin
- Department of Histology and Cytology, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, Egypt
| | - Ayman E Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Edfina 22758, Egypt
| | - Khaled A El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, 15551, Al-Ain, United Arab Emirates
- Harry Butler Institute, Murdoch University, Murdoch, 6150, Western Australia, Australia
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10
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Ghobadi M, Koocheki A, Varidi MJ, Varidi M. Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102728] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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11
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Zeng Q, Zeng W, Jin Y, Sheng L. Construction and evaluation of ovalbumin-pullulan nanogels as a potential delivery carrier for curcumin. Food Chem 2021; 367:130716. [PMID: 34384981 DOI: 10.1016/j.foodchem.2021.130716] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/12/2021] [Accepted: 07/25/2021] [Indexed: 12/24/2022]
Abstract
Preparation of protein/polysaccharide nanocomplexes for delivering environment-sensitive bioactive compounds is significant in the fields of functional foods and pharmaceuticals. In this work, ovalbumin-pullulan (OVA-Pul) nanogels were fabricated through Maillard reaction combined with heat treatment. The results of SDS-PAGE, circular dichroism and conjugation yield (84.96%) confirmed the covalent crosslinking of ovalbumin to pullulan. Dynamic light scattering measurements indicated that nanogels and curcumin-loaded nanogels exhibited small particle diameter at around 190 nm and 160 nm, and excellent polydispersity index at 0.227 and 0.146, respectively. OVA-Pul nanogels showed good encapsulation efficiency (88.38%) and loading capacity (8.78%) for curcumin. Transmission electron microscope observations and in vitro gastrointestinal digestion suggested that OVA-Pul nanogels facilitated the controlled release of curcumin and the spherical structure of curcumin-loaded nanogels was damaged during digestion. Notably, both nanogels and curcumin-loaded nanogels showed desirable storage stability during 30 d. Hence, OVA-Pul nanogels have the potential for effectively delivering nutrients and drugs.
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Affiliation(s)
- Qi Zeng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Wenhao Zeng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China
| | - Yongguo Jin
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China.
| | - Long Sheng
- College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China.
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12
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Utilization of chickpea protein isolate and Persian gum for microencapsulation of licorice root extract towards its incorporation into functional foods. Food Chem 2021; 362:130040. [PMID: 34087712 DOI: 10.1016/j.foodchem.2021.130040] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 04/06/2021] [Accepted: 05/08/2021] [Indexed: 12/27/2022]
Abstract
This study aimed at the fabrication of licorice extract (LE)-loaded microparticles by complex coacervation, using chickpea protein isolate (CPI) and soluble fraction of Persian gum (SFPG). The LE-loaded microparticles with the highest encapsulation efficiency (97.87%) and loading capacity (11.35%) were obtained at pH 3 and CPI: SFPG ratio, core: coating ratio, and polymer concentration of 2, 1.5, and 2, respectively. The LE-loaded microparticles (2-15 μm) possessed heterogeneous microstructure, and the Fourier-transform infrared spectroscopy data confirmed the pronounced effect of electrostatic interactions and hydrogen bonding. The thermostability, amorphous structure, and color of the LE-loaded microparticles were significantly enhanced, compared to free LE. The sensory evaluation of the model beverages containing LE-loaded microparticles revealed that the microencapsulation was able to mask the bitter aftertaste and color of the extract. Thus, the results of this research confirm the potential of CPI-SFPG complex coacervates for the efficient delivery of glycyrrhizin via incorporation into functional food products.
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13
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Hydrolyzed Karaya Gum: Gelatin Complex Coacervates for Microencapsulation of Soybean Oil and Curcumin. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5593065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This is the first report on utilizing hydrolyzed karaya gum (HKG) as a novel polyanion material for complex coacervation with gelatin A. With negative zeta potentials at pH > 2.5, HKG formed the complex coacervate with a maximum yield at pH 3.75 and 1 : 1 HKG:gelatin ratio. The optimal complex coacervates were used to encapsulate soybean oil containing curcumin using different shell:core ratios, homogenization speeds, concentrations of emulsifier, and drying techniques. Optical microscopy showed that increasing homogenization speed and Tween 80 concentration produced smaller and more uniform coacervate particles. Increasing the shell:core mass ratio from 1 to 4 resulted in a linear increase in encapsulation efficiencies for both soybean oil and curcumin. Accelerated peroxidation tests on the microcapsules showed enhanced protective effects against oil peroxidation when increasing shell:core ratios and using freeze-drying instead of oven-drying at 50 oC. In vitro release of curcumin in simulated gastric and intestinal fluids was faster when using freeze-drying and decreasing shell:core ratio. This study shows perspective novel applications of HKG in microencapsulating active ingredients for food and pharmaceutical industries.
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Gao J, Mao Y, Xiang C, Cao M, Ren G, Wang K, Ma X, Wu D, Xie H. Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model. Food Chem 2021; 354:129516. [PMID: 33744663 DOI: 10.1016/j.foodchem.2021.129516] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 02/17/2021] [Accepted: 02/27/2021] [Indexed: 12/11/2022]
Abstract
In this work, the β-lactoglobulin/gum arabic (β-Lg-GA) complexes were prepared to encapsulate epigallocatechin gallate (EGCG), forming β-Lg-GA-EGCG complex nanoparticles with an average particle size of 133 nm. The β-Lg-GA complexes exhibited excellent encapsulation efficiency (84.5%), and the antioxidant performance of EGCG in vitro was improved after encapsulation. It was recorded that 86% of EGCG could be released in simulated intestinal fluid after 3 h of digestion, much faster than that in simulated gastric fluid, indicating that the β-Lg-GA complexes were effective in enhancing EGCG stability, which was confirmed using SDS-PAGE and SEM. Further spectrum results demonstrated that various intramolecular interactions including electrostatic, hydrophobic and hydrogen bonding interactions contribute to the formation of β-Lg-GA-EGCG complex nanoparticles. Also, XRDexperiments indicated that EGCG was successfully encapsulated by β-Lg-GA complexes. Therefore, the β-Lg-GA complexes hold great potentials in the protective delivery of sensitive bioactives.
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Affiliation(s)
- Jian Gao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Yuezhong Mao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Chuyue Xiang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Mengna Cao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Gerui Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Kuiwu Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Xiangjuan Ma
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Di Wu
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Hujun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
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Fabrication of whey protein isolate-sodium alginate nanocomplex for curcumin solubilization and stabilization in a model fat-free beverage. Food Chem 2021; 348:129102. [PMID: 33508599 DOI: 10.1016/j.foodchem.2021.129102] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 12/04/2020] [Accepted: 01/10/2021] [Indexed: 12/29/2022]
Abstract
The present study aimed to fabricate whey protein isolate (WPI)-sodium alginate (ALG) nanocomplexes for curcumin (CUR) stabilization in a model fat-free beverage. Mass ratio of 5:1 at pH 5.0 in the absence of NaCl was optimized for WPI-ALG nanocomplex fabrication. Mean particle size and zeta-potential of CUR-WPI-ALG nanocomplex was 209.9 nm and -39.1 mV at pH 5.0, respectively. Highest loading amount (LA) of CUR in CUR-WPI-ALG nanocomplex were 15.26 μg/mg. No obvious precipitates were observed for CUR-WPI-ALG nanocomplex under simulated food processing and storage conditions including high sucrose, high NaCl, and thermal treatment at 90 °C for 2 h. Fluorescence results confirmed that the spontaneous interaction between CUR and WPI-ALG nanocomplex was primarily motivated by hydrophobic interaction and hydrogen bonding. Compared with CUR (free), chemical stability (UV light, and heat), and DPPH scavenging capacities of CUR in CUR-WPI-ALG nanocomplex were strikingly improved.
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16
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Verma K, Tarafdar A, Badgujar PC. Microfluidics assisted tragacanth gum based sub-micron curcumin suspension and its characterization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110269] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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17
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Zhang Q, Dong H, Gao J, Chen L, Vasanthan T. Field pea protein isolate/chitosan complex coacervates: Formation and characterization. Carbohydr Polym 2020; 250:116925. [PMID: 33049839 DOI: 10.1016/j.carbpol.2020.116925] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/21/2020] [Accepted: 08/09/2020] [Indexed: 12/24/2022]
Abstract
Influence of chitosan (Ch) with low, medium, and high molecular weight (LMW, MMW, and HMW) on the formation of field pea protein isolate (FPPI)/Ch complex coacervates was investigated. An increase in maximum turbidity and a gradual shift of critical pH values towards the isoelectronic point of FPPI were observed as the FPPI/Ch ratio increased. Formation of FPPI/Ch complex coacervates was dominated by the electrostatic and hydrophobic interactions. FPPI/Ch complex coacervates exhibited a porous network microstructure and relatively uniform-sized and even-distributed pores were found in FPPI/Ch-HMW coacervates. Different thermodynamic profiles were observed during complex coacervation between FPPI and Ch with varying MWs and the largest binding stoichiometry was observed in the Ch-MMW at pH 6.6. In summary, the Ch-HMW was demonstrated to be most suitable for the formation of FPPI/Ch complex coacervates with homogenous microstructure but caused less changes in the tertiary conformation of FPPI compared to the Ch-LWM and Ch-MMW.
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Affiliation(s)
- Qing Zhang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; College of Food Science/Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014, Sichuan, China.
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - Jun Gao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - Lingyun Chen
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada.
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Alam SS, Seo Y, Lapitsky Y. Highly Sustained Release of Bactericides from Complex Coacervates. ACS APPLIED BIO MATERIALS 2020; 3:8427-8437. [DOI: 10.1021/acsabm.0c00763] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Sabrina S. Alam
- Department of Chemical Engineering, University of Toledo, Toledo, Ohio 43606, United States
| | - Youngwoo Seo
- Department of Chemical Engineering, University of Toledo, Toledo, Ohio 43606, United States
- Department of Civil and Environmental Engineering, University of Toledo, Toledo, Ohio 43606, United States
| | - Yakov Lapitsky
- Department of Chemical Engineering, University of Toledo, Toledo, Ohio 43606, United States
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Muhoza B, Xia S, Wang X, Zhang X, Li Y, Zhang S. Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications. Crit Rev Food Sci Nutr 2020; 62:1363-1382. [DOI: 10.1080/10408398.2020.1843132] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Bertrand Muhoza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xuejiao Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
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20
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Zhang Q, Jeganathan B, Dong H, Chen L, Vasanthan T. Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates. Food Chem 2020; 344:128569. [PMID: 33280960 DOI: 10.1016/j.foodchem.2020.128569] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 08/11/2020] [Accepted: 11/02/2020] [Indexed: 01/18/2023]
Abstract
The effect of increasing sodium chloride concentration (cNaCl, 0-0.4 M) on the formation and rheological and microstructural properties of field pea protein isolate (FPPI)/chitosan (Ch) complex coacervates was investigated. The maximum turbidity and zeta potential of FPPI/Ch mixtures consistently decreased with the increasing cNaCl. The tertiary conformation of FPPI was altered to facilitate the aggregation of FPPI/Ch complexes via hydrophobic interactions. Changes in thermodynamic parameters during the titration of FPPI with Ch confirmed the addition of NaCl could cause the inhibition of electrostatic complexation and the induction of non-Coulombic interactions. FPPI/Ch complex coacervates exhibited first enhanced and then weakened viscoelastic properties and an initially tightened and then a loosened microstructure as the cNaCl increased. In summary, appropriate cNaCl favors the formation of FPPI/Ch complex coacervates with improved functionalities via the coordination of promoted hydrophobic interactions and inhibited electrostatic attractions, facilitating the application of this protein ingredient in food development.
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Affiliation(s)
- Qing Zhang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada; College of Food Science/Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.
| | - Brasathe Jeganathan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Lingyun Chen
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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21
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Sahani S, Sharma YC. Advancements in applications of nanotechnology in global food industry. Food Chem 2020; 342:128318. [PMID: 33189478 DOI: 10.1016/j.foodchem.2020.128318] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 10/02/2020] [Accepted: 10/04/2020] [Indexed: 12/23/2022]
Abstract
Nanotechnology has several applications in food industry and it significantly helps in characterization, fabrication, and manipulation of nanostructures. The nanostructures improve the solubility of food ingredients in vivo, along with enhancement in their bioavailability and controlled release at the target site. These nanostructures also serve as anticaking agents, nano-additives, delivery systems for nutraceuticals, etc. Present study highlights different forms of nanoengineered structures applied in food nanotechnology to tune the characteristics of conventional food ingredients and their applications. Literature survey highlighted the application of various types of nanostructures in the food industry. The study focusses on recent advancements in preparation methods of nanostructures as food additives and packaging stuffs along with pros and cons of their application in food industry. The shortcomings associated to nanotechnology in food science have illustrated along with its tentative future perespective. The impact of eco-toxicity due to application of nanostructures has also been discussed based on recent observations. This can suppressed by the application of bioedible polymers instead of synthetic polymers.
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Affiliation(s)
- Shalini Sahani
- Department of Chemistry, Indian Institute of Technology (BHU) Varanasi, Varanasi 221005, India
| | - Yogesh Chandra Sharma
- Department of Chemistry, Indian Institute of Technology (BHU) Varanasi, Varanasi 221005, India.
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22
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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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23
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Huang W, Wang L, Wei Y, Cao M, Xie H, Wu D. Fabrication of lysozyme/κ-carrageenan complex nanoparticles as a novel carrier to enhance the stability and in vitro release of curcumin. Int J Biol Macromol 2020; 146:444-452. [DOI: 10.1016/j.ijbiomac.2020.01.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2019] [Revised: 12/21/2019] [Accepted: 01/01/2020] [Indexed: 12/20/2022]
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24
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Shahgholian N, Rajabzadeh G. Preparation of BSA nanoparticles and its binary compounds via ultrasonic piezoelectric oscillator for curcumin encapsulation. J Drug Deliv Sci Technol 2019. [DOI: 10.1016/j.jddst.2019.101323] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09591-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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26
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Hasanvand E, Rafe A. Development of vanillin/β-cyclodexterin inclusion microcapsules using flax seed gum-rice bran protein complex coacervates. Int J Biol Macromol 2019; 131:60-66. [DOI: 10.1016/j.ijbiomac.2019.03.066] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 02/27/2019] [Accepted: 03/10/2019] [Indexed: 12/12/2022]
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27
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Li L, Wan W, Cheng W, Liu G, Han L. Oxidatively stable curcumin‐loaded oleogels structured by β‐sitosterol and lecithin: physical characteristics and release behaviour
in vitro. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14208] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Linlin Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Wenbo Wan
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Weiwei Cheng
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
| | - Lipeng Han
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
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28
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Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.027] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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29
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Folic acid conjugated curcumin loaded biopolymeric gum acacia microsphere for triple negative breast cancer therapy in invitro and invivo model. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 95:204-216. [DOI: 10.1016/j.msec.2018.10.071] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 09/10/2018] [Accepted: 10/20/2018] [Indexed: 12/13/2022]
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30
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Mousa RMA. Simultaneous inhibition of acrylamide and oil uptake in deep fat fried potato strips using gum Arabic-based coating incorporated with antioxidants extracted from spices. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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31
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Yoshihara LM, Arêas EP. Protein/polyelectrolyte coacervation: Investigating its occurrence in the lysozyme- carboxymethylcellulose system. Biophys Chem 2018. [DOI: 10.1016/j.bpc.2018.03.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Asim S, Wasim M, Sabir A, Shafiq M, Andlib H, Khuram S, Ahmad A, Jamil T. The effect of Nanocrystalline cellulose/Gum Arabic conjugates in crosslinked membrane for antibacterial, chlorine resistance and boron removal performance. JOURNAL OF HAZARDOUS MATERIALS 2018; 343:68-77. [PMID: 28941839 DOI: 10.1016/j.jhazmat.2017.09.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2017] [Revised: 09/11/2017] [Accepted: 09/12/2017] [Indexed: 06/07/2023]
Abstract
In this work, we developed hybrid membranes integrated with Nanocrystalline cellulose (NCC)/Gum Arabic (GuA) conjugates using crosslinked Poly (vinyl alcohol) (PVA) as a matrix phase with the addition of PEO-PPO-PEO block copolymer that insured pore formation. At first, the NCC was prepared from microcrystalline cellulose via acid hydrolysis process. The performance property of hybrid NCC/GuA was measured using boron removal. The results showed that the rejection capability enhanced as compared to the control membranes, especially at 0.1wt% of NCC the selectivity is up to 92.4% with the flux rate of 21.3L/m2.h. Moreover, the GuA in NCC/GuA conjugate significantly enhances the antibacterial activity by hindering the bacterial attachment to the surface as both of them carry the negative charge. Also by providing the active sites responsible for hydrogen bonding thus enhancing the hydrophilic character resulted in increased permeation flux rate. Therefore, the NCC/GuA conjugated membranes have great potentials for boron removal.
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Affiliation(s)
- Saba Asim
- Department of Polymer Engineering and Technology, University of the Punjab, Lahore, 54590 Pakistan
| | - Maria Wasim
- Department of Polymer Engineering and Technology, University of the Punjab, Lahore, 54590 Pakistan
| | - Aneela Sabir
- Department of Polymer Engineering and Technology, University of the Punjab, Lahore, 54590 Pakistan.
| | - Muhammad Shafiq
- Department of Polymer Engineering and Technology, University of the Punjab, Lahore, 54590 Pakistan
| | - Huma Andlib
- Department of Polymer Engineering and Technology, University of the Punjab, Lahore, 54590 Pakistan
| | - Sania Khuram
- Department of Polymer Engineering and Technology, University of the Punjab, Lahore, 54590 Pakistan
| | - Adnan Ahmad
- Department of Polymer Engineering and Technology, University of the Punjab, Lahore, 54590 Pakistan
| | - Tahir Jamil
- Department of Polymer Engineering and Technology, University of the Punjab, Lahore, 54590 Pakistan.
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33
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Nanoparticulation of bovine serum albumin and poly-d-lysine through complex coacervation and encapsulation of curcumin. Colloids Surf B Biointerfaces 2017; 159:759-769. [DOI: 10.1016/j.colsurfb.2017.08.047] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2016] [Revised: 07/29/2017] [Accepted: 08/25/2017] [Indexed: 12/19/2022]
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34
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Preparation and evaluation of BSA-based hydrosol nanoparticles cross-linked with genipin for oral administration of poorly water-soluble curcumin. Int J Biol Macromol 2017. [DOI: 10.1016/j.ijbiomac.2017.06.083] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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35
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Dai L, Sun C, Li R, Mao L, Liu F, Gao Y. Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation. Food Chem 2017; 237:1163-1171. [PMID: 28763965 DOI: 10.1016/j.foodchem.2017.05.134] [Citation(s) in RCA: 133] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2017] [Revised: 05/22/2017] [Accepted: 05/26/2017] [Indexed: 01/08/2023]
Abstract
Curcumin (Cur) exhibits a range of bioactive properties, but its application is restrained due to its poor water solubility and sensitivity to environmental stresses. In this study, zein-lecithin composite nanoparticles were fabricated by antisolvent co-precipitation technique for delivery of Cur. The result showed that the encapsulation efficiency of Cur was significantly enhanced from 42.03% in zein nanoparticles to 99.83% in zein-lecithin composite nanoparticles. The Cur entrapped in the nanoparticles was in an amorphous state confirmed by differential scanning calorimetry and X-ray diffraction. Fourier transform infrared analysis revealed that hydrogen bonding, electrostatic interaction and hydrophobic attraction were the main interactions among zein, lecithin, and Cur. Compared with single zein and lecithin nanoparticles, zein-lecithin composite nanoparticles significantly improved the stability of Cur against thermal treatment, UV irradiation and high ionic strength. Therefore, zein-lecithin composite nanoparticles could be a potential delivery system for water-insoluble bioactive compounds with enhanced encapsulation efficiency and chemical stability.
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Affiliation(s)
- Lei Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Cuixia Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Ruirui Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fuguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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36
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Biopolymer-based coacervates: Structures, functionality and applications in food products. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.006] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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37
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Feng J, Wu S, Wang H, Liu S. Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.09.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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38
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Franco DF, Manzani D, Barud HS, Antonio SG, de Oliveira LFC, Silva MAP, Ribeiro SJL, Nalin M. Structural investigation of nickel polyphosphate coacervate glass–ceramics. RSC Adv 2016. [DOI: 10.1039/c6ra20696d] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
Nickel polyphosphate coacervates have been prepared through the coacervation process of sodium polyphosphate and Ni2+ chloride solutions.
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Affiliation(s)
- Douglas F. Franco
- LAVIE
- Department of Chemistry
- Federal University of São Carlos – UFSCar
- São Carlos
- Brazil
| | - Danilo Manzani
- Institute of Chemistry
- Universidade Estadual Paulista – Unesp
- Araraquara
- Brazil
| | - Hernane S. Barud
- Laboratório de Biopolímeros e Biomateriais (BioPolMat)
- Centro Universitário de Araraquara (UNIARA)
- Araraquara
- Brazil
| | - Selma G. Antonio
- Institute of Chemistry
- Universidade Estadual Paulista – Unesp
- Araraquara
- Brazil
| | - Luiz F. C. de Oliveira
- Núcleo de Espectroscopia e Estrutura Molecular – NEEM
- Departamento de Química
- Instituto de Ciências Exatas
- Universidade Federal de Juiz de Fora – UFJF
- Juiz de Fora
| | - Maurício A. P. Silva
- Núcleo de Espectroscopia e Estrutura Molecular – NEEM
- Departamento de Química
- Instituto de Ciências Exatas
- Universidade Federal de Juiz de Fora – UFJF
- Juiz de Fora
| | | | - Marcelo Nalin
- Institute of Chemistry
- Universidade Estadual Paulista – Unesp
- Araraquara
- Brazil
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