1
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Jin H, Wen J, Wang L, Zhang Y, Sui X. Synthesis and characterization of ion-induced sodium alginate/soy protein isolate microgels for the controlled release. Food Chem 2024; 452:139588. [PMID: 38754168 DOI: 10.1016/j.foodchem.2024.139588] [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: 03/19/2024] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/18/2024]
Abstract
In this study, sodium alginate/ soy protein isolate (SPI) microgels cross-linked by various divalent cations including Cu2+, Ba2+, Ca2+, and Zn2+ were fabricated. Cryo-scanning electron microscopy observations revealed distinctive structural variations among the microgels. In the context of gastric pH conditions, the degree of shrinkage of the microgels followed the sequence of Ca2+ > Ba2+ > Cu2+ > Zn2+. Meanwhile, under intestinal pH conditions, the degree of swelling was ranked as Zn2+ > Ca2+ > Ba2+ > Cu2+. The impact of these variations was investigated through in vitro digestion studies, revealing that all microgels successfully delayed the release of β-carotene within the stomach. Within the simulated intestinal fluid, the microgel cross-linked with Zn2+ exhibited an initial burst release, while those cross-linked with Cu2+, Ba2+, or Ca2+ displayed a sustained release pattern. This research underscores the potential of sodium alginate/SPI microgels cross-linked with different divalent cations as efficient controlled-release delivery systems.
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Affiliation(s)
- Hainan Jin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiayu Wen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lei Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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2
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Xiao F, Zhang L, Xie H, Ouyang K, Shi W, Xiong H, Zhao Q. The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β-carotene. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38856014 DOI: 10.1002/jsfa.13626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 06/11/2024]
Abstract
BACKGROUND β-Carotene (BC) is difficult to apply effectively in the food industry due to its low solubility and bioavailability. This work aimed to fabricate Moringa oleifera seed protein (MOSP) stabilized emulsions as delivery vehicles for BC and investigate the effect of aqueous phase conditions including pH and ionic strength on this system. RESULTS All MOSP samples were positively charged and the particle size of MOSP increased with the increase of pH. At pH 5.0 and 0.2 mol L-1 sodium chloride (NaCl), the MOSP emulsion demonstrated the highest stability coefficient and minimal creaming index, while exhibiting a lower release rate in vitro digestion. The rheological behavior of all MOSP emulsions within the frequency range of 0.1-10 Hz was dominated by viscoelasticity, forming an elastic network structure through dispersed droplets. Additionally, the MOSP emulsion loaded with BC prepared at pH 5.0 and 0.2 mol L-1 NaCl displayed enhanced ultraviolet light stability (52.31 ± 0.03% and 51.86 ± 0.05%) as well as thermal stability (72.39 ± 8.67% and 86.78 ± 10.69%). Furthermore, the BC in the emulsion at pH 7.0 exhibited favorable stability (65.14 ± 0.02%) and optimal bioaccessibility (40.30 ± 0.04%) in vitro digestion. CONCLUSION The results provided reference data for utilizing MOSP as a novel emulsifier and broadening the application of BC in the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Fangjie Xiao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Liqiong Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Hexiang Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Wenyi Shi
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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3
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Hu Y, Wang L, Julian McClements D. Design, characterization and digestibility of β-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch addition. Food Chem 2024; 440:138131. [PMID: 38103502 DOI: 10.1016/j.foodchem.2023.138131] [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: 06/27/2023] [Revised: 11/29/2023] [Accepted: 11/30/2023] [Indexed: 12/19/2023]
Abstract
The physicochemical properties and gastrointestinal fate of β-carotene-loaded emulsions and emulsion gels were examined. The emulsion was emulsified by whey protein isolate and incorporated with chitosan, then the emulsion gels were produced by gelatinizing potato starch in the aqueous phase. The rheology properties, water distribution, and microstructure of emulsions and emulsion gels were modulated by chitosan combination. A standardized INFOGEST method was employed to track the gastrointestinal fate of emulsion systems. Significant changes in droplet size, zeta-potential, and aggregation state were detected during in vitro digestion, including simulated oral, stomach, and small intestine phases. The presence of chitosan led to a significantly reduced free fatty acids release in emulsion, whereas a slightly increasing released amount in the emulsion gel. β-carotene bioaccessibility was significantly improved by hydrogel formation and chitosan addition. These results could be used to formulate advanced emulsion systems to improve the gastrointestinal fate of hydrophobic nutraceuticals.
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Affiliation(s)
- Yuying Hu
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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4
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Li Y, Zhao Y, Zhang H, Ding Z, Han J. The Application of Natural Carotenoids in Multiple Fields and Their Encapsulation Technology: A Review. Molecules 2024; 29:967. [PMID: 38474479 DOI: 10.3390/molecules29050967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/15/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024] Open
Abstract
Carotenoids, which are inherent pigments occurring in plants and microorganisms, manifest a diverse array of vivid hues. Owing to their multifarious health advantages, carotenoids have engendered substantial interest among scholars and consumers alike. Presently, carotenoids are extensively employed in the realms of food, nutrition and health commodities, pharmaceuticals, and cosmetics, rendering them an indispensable constituent of our quotidian existence. Therefore, the objective of this review is to present a succinct and methodical examination of the sources, constituents, and factors influencing formation of carotenoids. Particular attention will be given to encapsulation strategies that maintain intrinsic characteristics, as the growing desire for carotenoids is propelled by individuals' escalating standards of living. Moreover, the applications of natural carotenoids in multiple fields, including pharmaceutical, food and feed, as well as cosmetics, are discussed in detail. Finally, this article explores the main challenges hindering the future advancement of carotenoids, aiming at facilitating their effective integration into the circular economy.
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Affiliation(s)
- Yinglan Li
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Yanna Zhao
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Huaizhen Zhang
- School of Geography and Environment, Liaocheng University, Liaocheng 252059, China
| | - Zhuang Ding
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Jun Han
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
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5
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de Souza CJF, da Silva CS, Ramos AV, Garcia-Rojas EE, Pierucci APTR. Yeast cells-xanthan gum coacervation for hydrosoluble bioactive encapsulation. Int J Biol Macromol 2023; 253:127148. [PMID: 37832622 DOI: 10.1016/j.ijbiomac.2023.127148] [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: 06/04/2023] [Revised: 09/22/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023]
Abstract
This study assessed the technological feasibility of microencapsulating vitamin C (VC) via coacervation between yeast cells (YC) and xanthan gum (XG). The interaction efficiency between YC and XG was examined across various pHs and ratios, while characterizing the microcapsules in terms of encapsulation efficiency, particle size, and thermal and chemical stability. Additionally, in vitro digestion experiments were conducted to determine the digestion efficiency and bioavailability of the bioactive compound. The optimally produced microcapsules exhibited favorable functional attributes, including low water activity (≤ 0.3) and particle size (≤ 33.52 μm), coupled with a high encapsulation efficiency (∼ 86.12 %). The microcapsules were able to increase the stability of VC at high temperatures and during storage when compared to the control. The in vitro experiment revealed that the microcapsules effectively retained approximately 50 % of the VC in simulated gastric fluid, with up to 80 % released in simulated intestinal fluid. However, due to prior degradation in the simulated gastric fluid, the achieved bioavailability was around 68 %. These results are promising, underscoring the potential of these microcapsules as a viable technology for encapsulating, protect, and releasing water-soluble bioactives in the GI tract.
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Affiliation(s)
- Clitor Júnior Fernandes de Souza
- Program in Food, Nutrition and Health (PPGANS), School of Health Sciences, Federal University of Grande Dourados, Avenue Dourados-Itahum, Km 12, Dourados, MS 79804-970, Brazil; Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro, Health Sciences Center, 373 Carlos Chagas Filho Avenue, Unit J, 21941-902 Rio de Janeiro, Brazil.
| | - Caroline Santos da Silva
- Program in Food, Nutrition and Health (PPGANS), School of Health Sciences, Federal University of Grande Dourados, Avenue Dourados-Itahum, Km 12, Dourados, MS 79804-970, Brazil
| | - Andresa Viana Ramos
- Nanotechnology Engineering Department, Alberto Luiz Coimbra Institute for Graduate Studies and Research in Engineering, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Edwin Elard Garcia-Rojas
- Agroindustrial Engineering and Technology Laboratory (LETA), Fluminense Federal University (UFF), Av. dos Trabalhadores, 420, Volta Redonda, RJ 27255-125, Brazil
| | - Anna Paola Trindade Rocha Pierucci
- Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro, Health Sciences Center, 373 Carlos Chagas Filho Avenue, Unit J, 21941-902 Rio de Janeiro, Brazil
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6
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Zhu YA, Sun P, Duan C, Cao Y, Kong B, Wang H, Chen Q. Improving stability and bioavailability of curcumin by quaternized chitosan coated nanoemulsion. Food Res Int 2023; 174:113634. [PMID: 37986538 DOI: 10.1016/j.foodres.2023.113634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 11/22/2023]
Abstract
This study aims to enhance the stability and bioavailability of curcumin (Cur) using nanoemulsion coating technology. The nanoemulsion system was developed by encapsulating Cur with quaternized chitosan (QMNE), and the nanoemulsion containing Cur and medium-chain triglyceride (MCT) oil (MNE) was used as control sample. The microstructure of the nanoemulsion was examined using Dynamic light scattering (DLS), Transmission electron microscopy (TEM) and Fourier transform infrared spectroscopy (FT-IR). The storage, thermal, ionic strength, and pH stability of QMNE were also evaluated, respectively. The results indicate that QMNE demonstrates superior stability, in vitro gastric fluid stability, bioavailability compared to MNE. QMNE exhibits excellent emulsification activity and stability. In addition, QMNE shows significant protection against oxidation in both emulsion systems after different heat treatments. The antimicrobial activity results reveal that QMNE exhibits greater efficacy than that of MNE. Consequently, this study provides valuable insights into the formulation of a system to encapsulate Cur and the improvement of its stability and bioavailability.
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Affiliation(s)
- Ying-Ao Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Pengyuan Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chengyu Duan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuhang Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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7
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Mousa AH, Korma SA, Ali AH, Abdeldaiem AM, Bakry IA, Liu XM, Zhang H, Abed SM, Bakry AM. Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2968-2977. [PMID: 37786598 PMCID: PMC10542085 DOI: 10.1007/s13197-023-05812-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2023] [Accepted: 08/08/2023] [Indexed: 10/04/2023]
Abstract
Microencapsulation of B. bifidum F-35 was carried out through emulsification technique in order to increase the microbial load while maintaining the rheological functions of set-yogurt. To produce single-layer (SL) microcapsules of whey protein, the pH was adjusted to 6.4 within Transglutaminase-induced gelation. Sodium alginate was processed as the external layer using calcium-induced gelation (pH 5.5) to produce the double-layer (DL) microcapsule. Scanning electron microscopy revealed that SL and DL microcapsules had sizes of 10 and 280 μm, respectively. The highest microbial load was clearly visible in the DL sample. According to texture profile analysis, the DL sample had the highest levels of gumminess, chewiness, and adhesiveness. The free sample outperformed the encapsulated samples in terms of springiness and cohesiveness. Although the SL sample had the highest viscosity, it produced a deformed gel when firmness was measured. In terms of firmness, the DL sample performed quite well. The viability of encapsulated B. bifidum F-35 in DL was higher than SL microcapsules during storage. Microencapsulation of B. bifidum F-35 with whey protein and sodium alginate is a promising technique that could improve the rheological properties of set-yogurt as a popular vehicle for bioactive ingredients. Graphical abstract
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Affiliation(s)
- Ahmed H. Mousa
- Food Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, Egypt El-Arish
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Sameh A. Korma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511 Egypt
| | - Abdelmoneim H. Ali
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511 Egypt
| | - Ahmed M. Abdeldaiem
- Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522 Egypt
| | - Ibrahim A. Bakry
- Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig, 44519 Egypt
| | - Xiao-ming Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Sherif M. Abed
- Food Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, Egypt El-Arish
| | - Amr M. Bakry
- Dairy Science Department, Faculty of Agriculture, New Valley University, New Valley, El-Kharga, 72511 Egypt
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8
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Chen S, Dima C, Kharazmi MS, Yin L, Liu B, Jafari SM, Li Y. The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food. Adv Colloid Interface Sci 2023; 321:103011. [PMID: 37826977 DOI: 10.1016/j.cis.2023.103011] [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: 03/02/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 10/14/2023]
Abstract
Although fat is one of the indispensable components of food flavor, excessive fat consumption could cause obesity, metabolism syndromes and an imbalance in the intestinal flora. In the pursuit of a healthy diet, designing fat reducing foods by inhibiting lipid digestion and calorie intake is a promising strategy. Altering the gastric emptying rates of lipids as well as acting on the lipase by suppressing the enzymatic activity or limiting lipase diffusion via interfacial modulation can effectively decrease lipolysis rates. In this review, we provide a comprehensive overview of colloid-based strategies that can be employed to retard lipid hydrolysis, including pancreatic lipase inhibitors, emulsion-based interfacial modulation and fat substitutes. Plants-/microorganisms-derived lipase inhibitors bind to catalytic active sites and change the enzymatic conformation to inhibit lipase activity. Introducing oil-in-water Pickering emulsions into the food can effectively delay lipolysis via steric hindrance of interfacial particulates. Regulating stability and physical states of emulsions can also affect the rate of hydrolysis by altering the active hydrolysis surface. 3D network structure assembled by fat substitutes with high viscosity can not only slow down the peristole and obstruct the diffusion of lipase to the oil droplets but also impede the transportation of lipolysis products to epithelial cells for adsorption. Their applications in low-calorie bakery, dairy and meat products were also discussed, emphasizing fat intake reduction, structure and flavor retention and potential health benefits. However, further application of these strategies in large-scale food production still requires more optimization on cost and lipid reducing effects. This review provides a comprehensive review on colloidal approaches, design, principles and applications of fat reducing strategies to meet the growing demand for healthier diet and offer practical insights for the low-calorie food industry.
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Affiliation(s)
- Shanan Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Cristian Dima
- Dunarea de Jos' University of Galati, Faculty of Food Science and Engineering, "Domnească" Str. 111, Building F, Room 107, 800201, Galati, Romania
| | | | - Lijun Yin
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Bin Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100091, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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9
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Mostaghimi M, Majdinasab M, Golmakani MT, Hadian M, Hosseini SMH. Development and characterization of antimicrobial alginate hydrogel beads filled with cinnamon essential oil nanoemulsion. JOURNAL OF BIOMATERIALS SCIENCE. POLYMER EDITION 2023; 34:2144-2160. [PMID: 37382897 DOI: 10.1080/09205063.2023.2230843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/19/2023] [Accepted: 05/25/2023] [Indexed: 06/30/2023]
Abstract
The aim of the present study was to investigate the characteristics of alginate beads filled with cinnamon essential oil nanoemulsions (CEONs). The influence of the alginate and CaCl2 concentrations on their physical, antimicrobial and antioxidant properties was studied. The droplet size of CEON was 146.20 ± 39.28 nm and the zeta potential was -33.8 ± 0.72 mV demonstrating proper nanoemulsions stability. Decreasing the alginate and CaCl2 concentrations resulted in higher EOs release due to the increased pore size of the alginate beads. The scavenging activity of DPPH of beads was found to be dependent on the alginate and calcium ion concentrations which affected the pore size of the fabricated beads. The FT-IR results declared the new bands in the spectra of filled hydrogel beads, which verified the encapsulation of EOs in the beads. The surface morphology of beads was studied using SEM images which showed the spherical shape and porous structure of alginate beads. In addition, the alginate beads filled with CEO nanoemulsion demonstrated strong antibacterial activity.
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Affiliation(s)
- Mahsa Mostaghimi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Marjan Majdinasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad Hadian
- Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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10
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Milivojević M, Popović A, Pajić-Lijaković I, Šoštarić I, Kolašinac S, Stevanović ZD. Alginate Gel-Based Carriers for Encapsulation of Carotenoids: On Challenges and Applications. Gels 2023; 9:620. [PMID: 37623075 PMCID: PMC10454207 DOI: 10.3390/gels9080620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/22/2023] [Accepted: 07/25/2023] [Indexed: 08/26/2023] Open
Abstract
Sodium alginate is one of the most interesting and the most investigated and applied biopolymers due to its advantageous properties. Among them, easy, simple, mild, rapid, non-toxic gelation by divalent cations is the most important. In addition, it is abundant, low-cost, eco-friendly, bio-compatible, bio-adhesive, biodegradable, stable, etc. All those properties were systematically considered within this review. Carotenoids are functional components in the human diet with plenty of health benefits. However, their sensitivity to environmental and process stresses, chemical instability, easy oxidation, low water solubility, and bioavailability limit their food and pharmaceutical applications. Encapsulation may help in overcoming these limitations and within this review, the role of alginate-based encapsulation systems in improving the stability and bioavailability of carotenoids is explored. It may be concluded that all alginate-based systems increase carotenoid stability, but only those of micro- and nano-size, as well as emulsion-based, may improve their low bioaccessibility. In addition, the incorporation of other biopolymers may further improve encapsulation system properties. Furthermore, the main techniques for evaluating the encapsulation are briefly considered. This review critically and profoundly explains the role of alginates in improving the encapsulation process of carotenoids, suggesting the best alternatives for those systems. Moreover, it provides a comprehensive cover of recent advances in this field.
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Affiliation(s)
- Milan Milivojević
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Aleksandra Popović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Ivana Pajić-Lijaković
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Ivan Šoštarić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Stefan Kolašinac
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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11
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Structural manipulation of the gelatin/genipin network to inform the molecular transport of caffeine. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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12
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Santana AA, Zanin RC, de Oliveira RA, Kurozawa LE, Park KJ. Critical storage conditions of pequi pulp microparticles and kinetics of degradation of nutritional properties. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Affiliation(s)
- Audirene Amorim Santana
- School of Agricultural Engineering University of Campinas Campinas Brazil
- School of Chemical Engineering Federal University of Maranhão São Luis Brazil
| | - Rodolfo Campos Zanin
- Research and Development Companhia Iguaçu de Café Solúvel S.A. Cornélio Procópio Brazil
| | | | | | - Kil Jin Park
- School of Agricultural Engineering University of Campinas Campinas Brazil
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Shishir MRI, Suo H, Taip FS, Ahmed M, Xiao J, Wang M, Chen F, Cheng KW. Seed mucilage-based advanced carrier systems for food and nutraceuticals: fabrication, formulation efficiency, recent advancement, challenges, and perspectives. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 36919601 DOI: 10.1080/10408398.2023.2188564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Seed mucilages are potential sources of natural polysaccharides. They are biodegradable, biocompatible, sustainable, renewable, and safe for human consumption. Due to the desirable physicochemical and functional properties (e.g. gelling, thickening, stabilizing, and emulsifying), seed mucilages have attracted extensive attention from researchers for utilization as a promising material for the development of advanced carrier systems. Seed mucilages have been utilized as natural polymers to improve the properties of various carrier systems (e.g. complex coacervates, beads, nanofibers, and gels) and for the delivery of diverse hydrophilic and lipophilic compounds (e.g. vitamins, essential oils, antioxidants, probiotics, and antimicrobial agents) to achieve enhanced stability, bioavailability, bioactivity of the encapsulated molecules, and improved quality attributes of food products. This review highlights the recent progress in seed mucilage-based carrier systems for food and nutraceutical applications. The main contents include (1) sources, extraction methods, and physicochemical and functional characteristics of seed mucilages, (2) application of seed mucilages for the development of advanced carrier systems, (3) major issues associated with carrier fabrication, and (4) mechanisms of carrier development, latest improvements in carrier formulation, carrier efficiency in the delivery of bioactive agents, and application in food and nutraceuticals. Furthermore, major challenges and future perspectives of seed mucilage-based carriers for a commercial application are discussed.
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Affiliation(s)
- Mohammad Rezaul Islam Shishir
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China.,Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China.,College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
| | - Hao Suo
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China.,Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Maruf Ahmed
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur, Bangladesh
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Mingfu Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China.,Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Feng Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China.,Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Ka-Wing Cheng
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China.,Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
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14
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Zarif B, Shabbir S, Rahman A, Sherazi TA, Shahid R, Noor T, Imran M. Milk phospholipids and buttermilk based composite nanosystems for enhanced stability and bioaccessibility of β-carotene. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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15
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Astaxanthin-Loaded Pickering Emulsions Stabilized by Nanofibrillated Cellulose: Impact on Emulsion Characteristics, Digestion Behavior, and Bioaccessibility. Polymers (Basel) 2023; 15:polym15040901. [PMID: 36850184 PMCID: PMC9959445 DOI: 10.3390/polym15040901] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/03/2023] [Accepted: 02/07/2023] [Indexed: 02/16/2023] Open
Abstract
Astaxanthin (AX) is one of the major bioactives that has been found to have strong antioxidant properties. However, AX tends to degrade due to its highly unsaturated structure. To overcome this problem, a Pickering O/W emulsion using nanofibrillated cellulose (NFC) as an emulsifier was investigated. NFC was used because it is renewable, biodegradable, and nontoxic. The 10 wt% O/W emulsions with 0.05 wt% AX were prepared with different concentrations of NFC (0.3-0.7 wt%). After 30 days of storage, droplet size, ζ-potential values, viscosity, encapsulation efficiency (EE), and color were determined. The results show that more stable emulsions are formed with increasing NFC concentrations, which can be attributed to the formulation of the NFC network in the aqueous phase. Notably, the stability of the 0.7 wt% NFC-stabilized emulsion was high, indicating that NFC can improve the emulsion's stability. Moreover, it was found that fat digestibility and AX bioaccessibility decreased with increasing NFC concentrations, which was due to the limitation of lipase accessibility. In contrast, the stability of AX increased with increasing NFC concentrations, which was due to the formation of an NFC layer that acted as a barrier and prevented the degradation of AX during in vitro digestion. Therefore, high concentrations of NFC are useful for functional foods delivering satiety instead of oil-soluble bioactives.
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16
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Cao L, Jeong SJ, Shin JH. Effect of gelation technique on lipid digestibility of emulsion-loaded alginate microparticles: a systematic review and meta-analysis. Food Sci Biotechnol 2023; 32:135-144. [PMID: 36647522 PMCID: PMC9839912 DOI: 10.1007/s10068-022-01227-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 01/06/2023] Open
Abstract
Alginate microparticles fabricated via calcium gelation or layer-by-layer assembly are commonly used for encapsulating emulsions. In this study, the impact of these two gelation methods on the lipid digestibility of emulsions was reviewed through a systematic screening of relevant studies. From the literature search (Scopus, PubMed, and Web of Science databases), 604 records were screened and 25 articles were included in the analysis. The fold change of free fatty acid release rate at the end of in vitro digestion process between alginate-encapsulated emulsion and emulsions not encapsulated by alginate was calculated for calcium gelation (weighted mean of response ratio 0.64, 95% CI 0.54-0.75) and layer-by-layer assembly (weighted mean of response ratio 0.89, 95% CI 0.81-0.98). Alginate-calcium hydrogels showed stronger inhibition of the extent of lipid digestion than alginate-coated multilayer emulsions. The structural and particle size differences between alginate microparticles acquired using different techniques may contribute to this phenomenon.
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Affiliation(s)
- Lei Cao
- Department of Biomedical Engineering, Pukyong National University, Busan, Korea
| | - Seung Jin Jeong
- Department of Smart Green Technology Engineering, Pukyong National University, Busan, Korea
| | - Joong Ho Shin
- Department of Biomedical Engineering, Pukyong National University, Busan, Korea
- Industry 4.0 Convergence Bionics Engineering, Pukyong National University, Busan, Korea
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17
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In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model. Food Res Int 2023; 164:112301. [PMID: 36737902 DOI: 10.1016/j.foodres.2022.112301] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 11/30/2022] [Accepted: 12/03/2022] [Indexed: 12/15/2022]
Abstract
β-carotene is a carotenoid with provitamin A activity and other health benefits, which needs to become bioavailable upon oral intake to exert its biological activity. A better understanding of its behaviour and stability in the gastrointestinal tract and means to increase its bioavailability are highly needed. Using an in vitro gastrointestinal digestion method coupled to an intestinal cell model, we explored the stability, gastrointestinal bioaccessibility and cellular uptake of β-carotene from microparticles containing carotenoid extracts derived from mango by-products. Three types of microparticles were tested: one with the carotenoid extract as such, one with added inulin and one with added fructooligosaccharides. Overall, β-carotene was relatively stable during the in vitro digestion, as total recoveries were above 68 %. Prebiotics in the encapsulating material, especially inulin, enhanced the bioaccessibility of β-carotene almost 2-fold compared to microparticles without prebiotics. Likewise, β-carotene bioaccessibility increased proportionally with bile salt concentrations during digestion. Yet, a bile salts level above 10 mM did not contribute markedly to β-carotene bioaccessibility of prebiotic containing microparticles. Cellular uptake experiments with non-filtered gastrointestinal digests yielded higher absolute levels of β-carotene taken up in the epithelial cells as compared to uptake assays with filtered digests. However, the proportional uptake of β-carotene was higher for filtered digests (24 - 31 %) than for non-filtered digests (2 - 8 %). Matrix-dependent carotenoid uptake was only visible in the unfiltered medium, thereby pointing to possible other cellular transport mechanisms of non-micellarized carotenoids, besides the concentration effect. Regardless of a filtration step, inulin-amended microparticles consistently resulted in a higher β-carotene uptake than regular microparticles or FOS-amended microparticles. In conclusion, encapsulation of carotenoid extracts from mango by-products displayed chemical stability and release of a bioaccessible β-carotene fraction upon gastrointestinal digestion. This indicates the potential of the microparticles to be incorporated into functional foods with provitamin A activity.
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Jin H, Wang L, Yang S, Wen J, Zhang Y, Jiang L, Sui X. Producing mixed-soy protein adsorption layers on alginate microgels to controlled-release β-carotene. Food Res Int 2023; 164:112319. [PMID: 36737912 DOI: 10.1016/j.foodres.2022.112319] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 10/17/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
In this study, the effects of soy protein isolate (SPI) on the morphology, encapsulation efficiency, storage stability, swelling behavior, and in vitro digestion behavior of calcium alginate (CA) microgels were investigated. CA and calcium alginate-SPI (CAS) microgels with encapsulated β-carotene were prepared by extruding a mixture of alginate and SPI using a co-extrusion technique, followed by cross-linking with Ca2+. All microgels exhibited homogeneous sizes and spherical shapes, and CAS microgels showed high levels of protein loading efficiency. The encapsulation efficiency and storage stability of β-carotene within CAS microgels were higher than those within CA microgels. The introduction of SPI into CAS microgels resulted in a higher degree of gel size shrinkage in gastric fluid and a lower degree of swelling in intestinal fluid compared to CA microgels. In vitro digestion was conducted to investigate the effects of the addition of SPI on the release behavior of CA and CAS microgels. Results obtained showed that CAS microgels were more resistant to simulated gastric fluid than CA microgels. Cryo-scanning electron microscopy (cryo-SEM) and confocal laser scanning microscopy (CLSM) observations indicated that the release behavior was dependent on the porosity of the CA and CAS microgels, and the porosity was influenced by the concentration of SPI. This study showed that the introduction of SPI to CA microgels can lead to the development of an effective controlled release delivery system.
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Affiliation(s)
- Hainan Jin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lei Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shuyuan Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiayu Wen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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20
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Sasikumar R, Sharma P, Jaiswal AK. Alginate and β-lactoglobulin matrix as wall materials for encapsulation of polyphenols to improve efficiency and stability. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Abstract
The present study aimed at developing novel encapsulate materials of calcium-alginate and β-lactoglobulin complex for polyphenols using the jet-flow nozzle vibration method. Encapsulated microbeads were characterized using SEM, FTIR, DSC, and MSI. The encapsulation efficiency of the microbeads varied depending upon the coating material in the range of 74.17–84.87%. Calcium-alginate-β-lactoglobulin microbeads (CABM) exhibited a smooth surface and uniform shape with an average particle size of 1053.73 nm. CABM also showed better thermal and storage stabilities as compared to calcium alginate microbeads. The CABM resulted in excellent target release of polyphenols (84%) in the intestine, which was more than 3-fold the bio-accessibility offered by free polyphenol powder. Further study on individual phenolic acids after simulated in-vitro digestion (SIVD), photo-oxidative and osmotic stress revealed that CABM significantly retained a higher amount of polyphenols and exhibited improved antioxidant capacity after SIVD environment, and may have high industrial application for nutraceutical production.
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Affiliation(s)
- Raju Sasikumar
- Department of Agribusiness Management and Food Technology , North-Eastern Hill University (NEHU), Tura Campus , Chasingre-794002 , Tura , WGH , Meghalaya , India
| | - Paras Sharma
- Department of Food Technology, Mizoram University , Aizawl-796004 , Mizoram , India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health , Technological University Dublin–City Campus , Central Quad, Grangegorman , Dublin D07 ADY7 , Ireland
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21
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Zhang Z, Wei Z, Xue C. Delivery systems for fucoxanthin: Research progress, applications and future prospects. Crit Rev Food Sci Nutr 2022; 64:4643-4659. [PMID: 36377728 DOI: 10.1080/10408398.2022.2144793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Fucoxanthin is a special kind of keto-carotenoid found only in algae. The unique structure of fucoxanthin endows it with extraordinary biological activities, which are of great significance to improve food quality and enhance human health. However, due to its highly unsaturated structure, fucoxanthin also suffers from some limitations, such as instability, poor water solubility and low bioavailability. Therefore, although its content is relatively abundant, its applications in the food industry are extremely scarce. In recent years, there have been many reports on the preparation and characterization of delivery systems for fucoxanthin. These well-designed delivery systems can efficaciously alleviate the instability of fucoxanthin under adverse conditions, thereby improving its oral bioavailability. Thus, this review emphatically summarizes the delivery systems that are widely used to encapsulate, protect and release fucoxanthin. Besides, the influence of delivery systems on the absorption of fucoxanthin by intestinal epithelial cells is highlighted. The applications and future development trends of delivery systems for fucoxanthin are also discussed. The extraction of fucoxanthin, development of novel delivery systems, sensory evaluation and toxicity studies, and industrial production may be promising research directions in the future. Overall, this review provides guidance for the development of fucoxanthin-loaded delivery systems.
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Affiliation(s)
- Zimo Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, China
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22
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Molteni C, La Motta C, Valoppi F. Improving the Bioaccessibility and Bioavailability of Carotenoids by Means of Nanostructured Delivery Systems: A Comprehensive Review. Antioxidants (Basel) 2022; 11:antiox11101931. [PMID: 36290651 PMCID: PMC9598319 DOI: 10.3390/antiox11101931] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 12/04/2022] Open
Abstract
Carotenoids are bioactive compounds provided by the diet playing a key role in maintaining human health. Therefore, they should be ingested daily in an adequate amount. However, even a varied and well-balanced diet does not guarantee an adequate intake, as both the bioaccessibility and bioavailability of the compounds significantly affect their absorption. This review summarizes the main results achieved in improving the bioaccessibility and bioavailability of carotenoids by means of nanostructured delivery systems, discussing in detail the available lipid-based and biopolymeric nanocarriers at present, with a focus on their formulation and functional efficiency. Although the toxicity profile of these innovative delivery systems is not fully understood, especially for long-term intake, these systems are an effective and valuable approach to increase the availability of compounds of nutritional interest.
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Affiliation(s)
- Camilla Molteni
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
| | - Concettina La Motta
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Correspondence: ; Tel.: +39-050-2219593
| | - Fabio Valoppi
- Department of Food and Nutrition, University of Helsinki, PL 66, Agnes Sjöbergin katu 2, 00014 Helsinki, Finland
- Faculty of Agriculture and Forestry, Helsinki Institute of Sustainability Science, University of Helsinki, 00014 Helsinki, Finland
- Department of Physics, University of Helsinki, PL 64, Gustaf Hällströmin katu 2, 00014 Helsinki, Finland
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23
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Guo Q, Tang J, Li S, Qiang L, Chang S, Du G, Yue T, Yuan Y. Lactobacillus plantarum 21805 encapsulated by whey protein isolate and dextran conjugate for enhanced viability. Int J Biol Macromol 2022; 216:124-131. [DOI: 10.1016/j.ijbiomac.2022.06.207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 06/29/2022] [Accepted: 06/30/2022] [Indexed: 11/30/2022]
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Soliman TN, Nasser SA. Characterization of carotenoids double-encapsulated and incorporate in functional stirred yogurt. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.979252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Carrot industry processing outputs 50% waste from raw materials; this waste contains polyphenols and carotenoids, which are a significant natural source of pro-vitamin A. Also, yogurt's high consumption globally allows for designing a new functional product. So the goal is to enhance the functionality of fortified stirred yogurt by incorporating carotenoid beads. The carotenoids were extracted from carrot waste using ultrasonication. Then nanoemulsion carotenoids incorporating with alginate to produce beads by extrusion technique. Measurement of carotenoid stability to nanoemulsion and beads. Manufactured five treatments of orange-flavored stirred yogurt and investigated its physicochemical properties, LAB survival, viscosity, and sensory acceptability. Findings – Carrot waste extract had about 44.75 ± 3.15 mg/g of β-carotene. The mean particle size of the nanoemulsion decreased with the increasing carotenoid addition (0.5%, 1%, and 1.5%) of carrot waste extract. The mean diameters of the alginate beads with nanoemulsions were 1.498 ± 0.245, 1.654 ± 0.310, and 1.792 ± 0.454 mm, respectively. The highest chemical stability of carotenoids showed with the alginate beads after Storage at 55°C to 14 days, compared with free or nanoemulsion carotenoids. Yogurt's physicochemical properties, viscosity, and LAB count improve when double-encapsulated carotenoids are added. Carotenoid double-encapsulation appeared to have a high ability to protect carotenoids from degradation and the ability to be applied in dairy and pharmaceutical products. Also, the resultant stirred yogurt with carotenoids-loaded beads gave carotenoids high stability and sensory acceptability.
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25
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Manzoor A, Dar AH, Pandey VK, Shams R, Khan S, Panesar PS, Kennedy JF, Fayaz U, Khan SA. Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review. Int J Biol Macromol 2022; 213:987-1006. [PMID: 35705126 DOI: 10.1016/j.ijbiomac.2022.06.044] [Citation(s) in RCA: 67] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/28/2022] [Accepted: 06/08/2022] [Indexed: 12/16/2022]
Abstract
Hydrogels are ideal for various food applications because of their softness, elasticity, absorbent nature, flexibility, and hygroscopic nature. Polysaccharide hydrogels are particularly suitable because of the hydrophilic nature, their food compatibility, and their non-immunogenic character. Such hydrogels offer a wide range of successful applications such as food preservation, pharmaceuticals, agriculture, and food packaging. Additionally, polysaccharide hydrogels have proven to play a significant role in the formulation of food flavor carrier systems, thus diversifying the horizons of newer developments in food processing sector. Polysaccharide hydrogels are comprised of natural polymers such as alginate, chitosan, starch, pectin and hyaluronic acid when crosslinked physically or chemically. Hydrogels with interchangeable, antimicrobial and barrier properties are referred to as smart hydrogels. This review brings together the recent and relevant polysaccharide research in these polysaccharide hydrogel applications areas and seeks to point the way forward for future research and interventions. Applications in carrying out the process of flavor carrier system directly through their incorporation in food matrices, broadening the domain for food application innovations. The classification and important features of polysaccharide-based hydrogels in food processing are the topics of the current review study.
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Affiliation(s)
- Arshied Manzoor
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, 202002, UP, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India.
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, 226026, UP, India
| | - Rafeeya Shams
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 180009, India
| | - Sadeeya Khan
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology Longowal, 148106, Punjab, India
| | - John F Kennedy
- Chembiotech Laboratories, Kyrewood House, Tenbury Wells, Worcestershire WR15 8SG, United Kingdom
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir 190025, India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India
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26
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Alginate-based nanocarriers for the delivery and controlled-release of bioactive compounds. Adv Colloid Interface Sci 2022; 307:102744. [PMID: 35878506 DOI: 10.1016/j.cis.2022.102744] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 07/16/2022] [Accepted: 07/17/2022] [Indexed: 11/22/2022]
Abstract
Alginate-based nanocarriers are propitious vehicles used for the delivery of bioactive compounds (bioactives). In this area, calcium alginate and sodium alginate are the most promising wall materials because they are nontoxic, comparatively cheap, simple in production, biocompatible and biodegradable. In this review, we have highlighted different alginate-based nanocarriers such as nanoparticles, nanofibers, nanoemulsions, nanocomplexes, and nanohydrogels; also entrapment of different bioactives within alginate nanocarriers and their bioavailability in the gastric environment has been comprehensively discussed. Being biopolymers, alginates can be exploited as emulsifiers/ encapsulants for entrapment and delivery of different bioactives such as vitamins, minerals, essential fatty acids, peptides, essential oils, bioactive oils, polyphenols and carotenoids. Furthermore, the use of alginate-based nanocarriers in combination with other polysaccharides/ emulsifiers was recognized as the most effective and favorable approach for the protection, delivery and sustained release of bioactives.
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28
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Maurya VK, Shakya A, Bashir K, Kushwaha SC, McClements DJ. Vitamin A fortification: Recent advances in encapsulation technologies. Compr Rev Food Sci Food Saf 2022; 21:2772-2819. [PMID: 35384290 DOI: 10.1111/1541-4337.12941] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/14/2022] [Accepted: 02/22/2022] [Indexed: 11/26/2022]
Abstract
Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 μ $ \umu $ g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - Amita Shakya
- Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.,Division of Biotechnology, Cytogene Research & Development, Lucknow, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Satish Chand Kushwaha
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.,Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
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Hao J, Xu J, Zhang W, Li X, Liang D, Xu D, Cao Y, Sun B. The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107381] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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30
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Thermal Degradation of Antioxidant Compounds: Effects of Parameters, Thermal Degradation Kinetics, and Formulation Strategies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02797-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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31
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Ge S, Jia R, Li Q, Liu W, Liu M, Cai D, Zheng M, Liu H, Liu J. Pickering emulsion stabilized by zein/Adzuki bean seed coat polyphenol nanoparticles to enhance the stability and bioaccessibility of astaxanthin. J Funct Foods 2022. [DOI: 10.1016/j.jff.2021.104867] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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32
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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33
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Bashash M, Varidi M, Varshosaz J. Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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34
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Hu M, Du X, Liu G, Huang Y, Qi B, Li Y. Sodium alginate/soybean protein-epigallocatechin-3-gallate conjugate hydrogel beads: evaluation of structural, physical, and functional properties. Food Funct 2021; 12:12347-12361. [PMID: 34842261 DOI: 10.1039/d1fo03099j] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sodium alginate (SA) hydrogel beads have been extensively studied as delivery systems for bioactive compounds. Key challenges include overcoming the highly porous and poor emulsifying properties of SA hydrogels. Herein, soy protein isolate (SPI) was modified by covalent and noncovalent conjugation with epigallocatechin-3-gallate (EGCG), followed by complexation with SA to change the SA structure and fabricate hydrogel beads with low porosities. Microencapsulation beads were fabricated from SA-, SA/SPI-, and SA/SPI-modified EGCG complexes with a corn oil/quercetin mixture core. After the covalent and noncovalent SPI-modified EGCG complexes were combined with SA, the OH stretching vibration shifted, indicating that hydrogen bonds formed between the protein and SA, and the crystal structure of SA was destroyed. To achieve crosslinking, the beads were injected into a CaCl2 solution, whereby Ca2+ ions replaced the Na+ ions in SA. Meanwhile, the addition of covalent and noncovalent SPI-modified EGCG complexes promoted the binding capacity of Ca2+ and SA. All hydrogel beads possessed open-cell microstructures with interconnecting pores. The SA/SPI-modified EGCG hydrogel beads exhibited smoother surfaces, thicker shells, and lower porosity than the SA hydrogel beads. Moreover, they exhibited significantly higher antioxidant activities. During digestion, all types of hydrogel bead maintained their structure, and only a small part of the encapsulated oil and quercetin was digested in the upper part of the gastrointestinal tract. In short, the formation mechanism of hydrogel beads was clarified, and hydrogel beads with low porosity and high antioxidation activities were successfully fabricated.
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Affiliation(s)
- Miao Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Xiaoqian Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Guannan Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yuyang Huang
- National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China.,College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, 150027, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. .,National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. .,National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China.,Heilongjiang Green Food Science Research Institute, Harbin 150028, China
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Dadwal V, Joshi R, Gupta M. Formulation, characterization and in vitro digestion of polysaccharide reinforced Ca-alginate microbeads encapsulating Citrus medica L. phenolics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112290] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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36
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Boonlao N, Ruktanonchai UR, Anal AK. Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems. Colloids Surf B Biointerfaces 2021; 209:112211. [PMID: 34800865 DOI: 10.1016/j.colsurfb.2021.112211] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/25/2021] [Accepted: 11/07/2021] [Indexed: 02/07/2023]
Abstract
The consumption of foods rich in antioxidants, vitamins, minerals including carotenoids etc. can boost the immune system to help fight off various infections including SARS- CoV 2 and other viruses. Carotenoids have been gaining attention particularly in food and pharmaceutical industries owing to their diverse functions including their role as pro-vitamin A activity, potent antioxidant properties, and quenching of reactive oxygen (ROS), such as singlet oxygen and lipid peroxides within the lipid bilayer of the cell membrane. Nevertheless, carotenoids being lipophilic, have poor solubility in aqueous medium and are also chemically instable. They are susceptible to degrade under stimuli environmental conditions during food processing, storage and gastrointestinal passage. They also exhibit poor oral bioavailability, thus, their applications in aqueous-based foods are limited. As a consequent, suitable delivery systems including colloids-based are needed to enhance the solubility, stability and bioavailability of carotenoids. This review presents challenges of incorporation and delivery of carotenoids focusing on stability and factors affecting bioavailability. Furthermore, designed factors impacting bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems are explicitly explained. Each delivery system exhibits its own advantages and disadvantages; thus, the delivery systems should be designed based on their targets and their further applications.
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Affiliation(s)
- Nuntarat Boonlao
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand
| | | | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand.
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Tan Y, McClements DJ. Plant-Based Colloidal Delivery Systems for Bioactives. Molecules 2021; 26:molecules26226895. [PMID: 34833987 PMCID: PMC8625429 DOI: 10.3390/molecules26226895] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/10/2021] [Accepted: 11/12/2021] [Indexed: 12/25/2022] Open
Abstract
The supplementation of plant-based foods and beverages with bioactive agents may be an important strategy for increasing human healthiness. Numerous kinds of colloidal delivery systems have been developed to encapsulate bioactives with the goal of improving their water dispersibility, chemical stability, and bioavailability. In this review, we focus on colloidal delivery systems assembled entirely from plant-based ingredients, such as lipids, proteins, polysaccharides, phospholipids, and surfactants isolated from botanical sources. In particular, the utilization of these ingredients to create plant-based nanoemulsions, nanoliposomes, nanoparticles, and microgels is covered. The utilization of these delivery systems to encapsulate, protect, and release various kinds of bioactives is highlighted, including oil-soluble vitamins (like vitamin D), ω-3 oils, carotenoids (vitamin A precursors), curcuminoids, and polyphenols. The functionality of these delivery systems can be tailored to specific applications by careful selection of ingredients and processing operations, as this enables the composition, size, shape, internal structure, surface chemistry, and electrical characteristics of the colloidal particles to be controlled. The plant-based delivery systems discussed in this article may be useful for introducing active ingredients into the next generation of plant-based foods, meat, seafood, milk, and egg analogs. Nevertheless, there is still a need to systematically compare the functional performance of different delivery systems for specific applications to establish the most appropriate one. In addition, there is a need to test their efficacy at delivering bioavailable forms of bioactives using in vivo studies.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence:
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Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility. Foods 2021; 10:foods10112646. [PMID: 34828927 PMCID: PMC8622530 DOI: 10.3390/foods10112646] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/29/2021] [Accepted: 10/29/2021] [Indexed: 01/05/2023] Open
Abstract
Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods.
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Niu F, Hu D, Gu F, Du Y, Zhang B, Ma S, Pan W. Preparation of ultra-long stable ovalbumin/sodium carboxymethylcellulose nanoparticle and loading properties of curcumin. Carbohydr Polym 2021; 271:118451. [PMID: 34364584 DOI: 10.1016/j.carbpol.2021.118451] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 07/04/2021] [Accepted: 07/14/2021] [Indexed: 11/25/2022]
Abstract
OVA (ovalbumin)/CMC (sodium carboxymethylcellulose) nanoparticles are prepared by combining complex coacervation and thermal induction. The effect of different parameters on stability of OVA/CMC nanoparticles (different ratios, pH, temperature, salt concentration and storage time) is investigated. And then the loading and stabilizing mechanism of particles on curcumin are further analyzed. After heating, OVA and CMC in particle could further cross-linking and a highly salt-tolerant and ultra-long stable nanoparticle can be formed. OVA/CMC nanoparticle with the loose structure of wool ball could effectively load curcumin with the loading content and loading efficiency of 36.40 and 95.40%, 36.30 and 92.82%, 36.0 and 94.48% for the ratios of 1:2, 1:1 and 2:1, respectively. Curcumin-loaded of OVA/CMC nanoparticles show good DPPH· scavenging activity, Ferric-reducing ability and ABTS+ scavenging activity compared with curcumin/water. The results can be useful for designing food and beverage particle with improving bioactive substances functional properties.
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Affiliation(s)
- Fuge Niu
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Anhui Rongda Poultry Development Co., Ltd., Xuancheng 242200, China.
| | - Demei Hu
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Feina Gu
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yixuan Du
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Bin Zhang
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Shuang Ma
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weichun Pan
- Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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Li X, He Q, Zhang G. The impact of the physical form of torularhodin on its metabolic fate in the gastrointestinal tract. Food Funct 2021; 12:9955-9964. [PMID: 34494058 DOI: 10.1039/d1fo01950c] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Torularhodin is a fungal carotenoid with multiple health benefits. However, the relationship between its physical form and metabolic fate in the gastrointestinal tract (GIT), which is essential to its bioavailability and health efficacy, has rarely been studied. Thus, physical forms of torularhodin including nanoemulsion powder (T-EP), capsules of the T-EP by alginate (T-EPA), and solution in MCT oil (T-oil) were used in the study. T-EP was produced through OSA-starch-mediated torularhodin emulsification and spray drying whereas the T-EPA was alginate-based capsules of the T-EP particles that were entrapped in the network structure of the alginate matrix as observed by scanning electron microscopy (SEM). The oil digestibility in the simulated small intestine was decreased from T-EP (100%), T-oil (60%) to T-EPA (40%), and the bioaccessibilities were 27%, 15% and 12%, respectively. The in vivo study using mice revealed that the content of torularhodin gradually decreased along with the digestion time in both the stomach and small intestine while a significantly higher colonic accumulation was observed in T-EPA compared to T-oil and T-EP. In vitro fecal fermentation showed that propionate (32 mM) was the predominant metabolite produced by torularhodin in the physical form of T-EPA. Thus, the physical form of torularhodin is a significant contributing factor to its GIT metabolic fate, and a health outcome-oriented design of the physical form of torularhodin or other nutraceuticals is beneficial for the development of functional foods with enhanced health benefits.
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Affiliation(s)
- Xingming Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China 214122. .,Yitong Food Industry Co., Ltd, Xuzhou, China 221000
| | - Qian He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China 214122.
| | - Genyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China 214122.
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de Oliveira Filho JG, Miranda M, Ferreira MD, Plotto A. Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation. Foods 2021; 10:foods10102438. [PMID: 34681488 PMCID: PMC8535803 DOI: 10.3390/foods10102438] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/30/2021] [Accepted: 10/06/2021] [Indexed: 01/10/2023] Open
Abstract
Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.
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Affiliation(s)
- Josemar Gonçalves de Oliveira Filho
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara—Jaú Km 1, Araraquara 14800-903, SP, Brazil; (J.G.d.O.F.); (M.M.)
| | - Marcela Miranda
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara—Jaú Km 1, Araraquara 14800-903, SP, Brazil; (J.G.d.O.F.); (M.M.)
| | - Marcos David Ferreira
- Embrapa Instrumentação, Rua XV de Novembro, 1452, São Carlos 13560-970, SP, Brazil
- Correspondence: (M.D.F.); (A.P.)
| | - Anne Plotto
- ARS Horticultural Research Laboratory, United States Department of Agriculture, 2001 South Rock Road, Fort Pierce, FL 34945, USA
- Correspondence: (M.D.F.); (A.P.)
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Sumaila M, Marimuthu T, Kumar P, Choonara YE. Lipopolysaccharide Nanosystems for the Enhancement of Oral Bioavailability. AAPS PharmSciTech 2021; 22:242. [PMID: 34595578 DOI: 10.1208/s12249-021-02124-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Accepted: 08/23/2021] [Indexed: 11/30/2022] Open
Abstract
Nanosystems that incorporate both polymers and lipids have garnered attention as emerging nanotechnology approach for oral drug delivery. These hybrid systems leverage on the combined properties of polymeric and lipid-based nanocarriers while eliminating their inherent limitations. In view of the safety-related benefits of naturally occurring polymers, we have focused on systems incorporating polysaccharides and derivatives into the hybrid structure. The aim of this review is to evaluate existing biopolymers with specific focus on lipopolysaccharide hybrid systems and their advancement toward enhancing oral drug delivery. Furthermore, we shall identify future research areas that require further exploration toward achieving an optimized hybrid system for easy translation into clinical use. In this review, we have appraised formulations that combined polysaccharides/derivatives with lipids in a single nanocarrier system. These formulations were grouped into lipid-core-polysaccharide-shell systems, polysaccharide-core-lipid-shell systems, self-emulsifying lipopolysaccharide hybrid systems, and hybrid lipopolysaccharide matrix systems. In these systems, we highlighted how the polysaccharide phase enhances the oral absorption of encapsulated bioactives with regard to their function and mechanism. The various lipopolysaccharide designs presented in this review demonstrated significant improvement in pharmacokinetics of bioactives. A multitude of studies found lipopolysaccharide hybrid systems as nascent nanoplatforms for the oral delivery of challenging bioactives due to features that favor gastrointestinal absorption and bioavailability improvement. With future research already geared toward product optimization and scaling up processes, as well as detailed pharmacological and toxicology pre-clinical testing, these versatile systems will have remarkable impact in clinical application.
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Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid. J FOOD QUALITY 2021. [DOI: 10.1155/2021/9913884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Fortification of food and beverages with folic acid is carried out frequently as a remedy to folic acid deficiency which causes serious health issues. This study was carried out to investigate the effect of incorporation of folic acid encapsulated alginate submicron particles in pineapple ready-to-serve (RTS) beverages. The encapsulation efficiency and loading capacity of the particles were 91.54 ± 0.45% and 1.02 ± 0.01%, respectively. The photostability and thermal stability studies of folic acid revealed that encapsulation poses a protective effect on folic acid and that dark and refrigerated conditions contribute to higher stability of folic acid. In this study, sensory evaluation of the RTS beverages was carried out through both ranking tests and acceptance tests using a five-point hedonic scale. The sensory panel showed the highest preference to pineapple RTS with incorporated encapsulated folic acid at a quantity of its recommended daily intake (400 µg/200 mL) before heat treatment. Shelf-life evaluations were carried out through measuring physicochemical properties, and pH, titratable acidity, and total soluble solids showed negligible or acceptable changes over two months. Folic acid degradation occurred due to heat treatment, but encapsulation in alginate submicron particles provided heat stability to folic acid. Thus, microencapsulated folic acid may be a successful carrier of folic acid which can be incorporated in beverages such as fortified pineapple RTS.
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Girón-Hernández J, Gentile P, Benlloch-Tinoco M. Impact of heterogeneously crosslinked calcium alginate networks on the encapsulation of β-carotene-loaded beads. Carbohydr Polym 2021; 271:118429. [PMID: 34364569 DOI: 10.1016/j.carbpol.2021.118429] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 07/04/2021] [Accepted: 07/08/2021] [Indexed: 12/29/2022]
Abstract
This study investigated the impact of heterogeneity of crosslinking on a range of physical and mechanical properties of calcium alginate networks formed via external gelation with 0.25-2% sodium alginate and 2.5 and 5% CaCl2. Crosslinking in films with 1-2% alginate was highly heterogeneous, as indicated by their lower calcium content (35-7 mg Ca·g alginate-1) and apparent solubility (5-6%). Overall, films with 1-2% alginate showed higher resistance (tensile strength = 51-147 MPa) but lower elasticity (Elastic Modulus = 2136-10,079 MPa) than other samples more homogeneous in nature (0.5% alginate, Elastic Modulus = 1918 MPa). Beads with 0.5% alginate prevented the degradation of β-carotene 1.5 times more efficiently than 1% beads (5% CaCl2) at any of the storage temperatures studied. Therefore, it was postulated that calcium alginate networks crosslinked to a greater extent and in a more homogeneous manner showed better mechanical performance and barrier properties for encapsulation applications.
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Affiliation(s)
- Joel Girón-Hernández
- Universidad Surcolombiana, Departamento de Ingeniería Agrícola, Avenida Pastrana Borrero - Carrera 1, Neiva 410007, Colombia.
| | - Piergiorgio Gentile
- Newcastle University, School of Engineering, Claremont Road, Newcastle upon Tyne NE1 7RU, United Kingdom.
| | - María Benlloch-Tinoco
- Northumbria University, Department of Applied Sciences, Faculty of Health and Life Sciences, Ellison Place, Newcastle upon Tyne NE1 8ST, United Kingdom.
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Jiang Z, Guo L, Yuan F, Wang J, Jiang X. Tough chitosan/poly(acrylamide-acrylic acid)/cellulose nanofibrils/ethylene glycol nanocomposite organohydrogel with tolerance to hot and cold environments. Int J Biol Macromol 2021; 186:952-961. [PMID: 34237375 DOI: 10.1016/j.ijbiomac.2021.07.026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 06/29/2021] [Accepted: 07/02/2021] [Indexed: 10/20/2022]
Abstract
Simultaneously achieving good mechanical properties and high tolerance to hot and cold environments in hydrogel materials remains a challenge. In this work, ethylene glycol (EG) and cellulose nanofibrils (CNFs) were introduced into chitosan/poly(acrylamide-acrylic acid) double-network hydrogels to improve their toughness and tolerance to hot and cold environments. The effect of EG and CNFs on the properties of the hydrogels was studied respectively. EG increases the tolerance of the hydrogel to hot and cold environments. However, EG had a negative effect on the mechanical properties of hydrogels. In addition, CNFs substantially enhanced the strength and toughness of the chitosan/poly(acrylamide-acrylic acid)/EG organohydrogels. Finally, with the cooperative action of EG and CNFs, high-strength and tough organohydrogels (tensile strength = 0.71 MPa, elongation at break = 787.2%) with a high tolerance to hot and cold environments (-23 °C to 60 °C) were obtained. Further, EG enabled the organohydrogel to revert to its original state after drying at 60 °C. This paper provides a new route to prepare high-strength and tough organohydrogels with a high tolerance to hot and cold environments.
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Affiliation(s)
- Zuming Jiang
- Exploration and Development Research Institute of Shengli Oilfield, SINOPEC, Dongying 257015, China
| | - Lanlei Guo
- Exploration and Development Research Institute of Shengli Oilfield, SINOPEC, Dongying 257015, China
| | - Fuqing Yuan
- Exploration and Development Research Institute of Shengli Oilfield, SINOPEC, Dongying 257015, China
| | - Jinquan Wang
- School of Chemical Engineering, Fuzhou University, Fuzhou 350108, China
| | - Xiancai Jiang
- School of Chemical Engineering, Fuzhou University, Fuzhou 350108, China.
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Maurya VK, Shakya A, Aggarwal M, Gothandam KM, Bohn T, Pareek S. Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge. Antioxidants (Basel) 2021; 10:426. [PMID: 33802152 PMCID: PMC8001630 DOI: 10.3390/antiox10030426] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/27/2021] [Accepted: 03/01/2021] [Indexed: 01/14/2023] Open
Abstract
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | - Amita Shakya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
| | - Manjeet Aggarwal
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | | | - Torsten Bohn
- Nutrition and Health Research Group, Department of Population Health, Luxembourg Institute of Health, L-1445 Strassen, Luxembourg;
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
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Carboxymethyl tara gum-lactoferrin complex coacervates as carriers for vitamin D3: Encapsulation and controlled release. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106347] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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48
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Ribeiro JS, Veloso CM. Microencapsulation of natural dyes with biopolymers for application in food: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106374] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Savic Gajic IM, Savic IM, Gajic DG, Dosic A. Ultrasound-Assisted Extraction of Carotenoids from Orange Peel Using Olive Oil and Its Encapsulation in Ca-Alginate Beads. Biomolecules 2021; 11:biom11020225. [PMID: 33562827 PMCID: PMC7915125 DOI: 10.3390/biom11020225] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/01/2021] [Accepted: 02/02/2021] [Indexed: 01/16/2023] Open
Abstract
The paper was aimed at developing an ultrasound-assisted extraction of carotenoids from orange peel using olive oil as a solvent. A central composite design was used to define the optimal conditions for their extraction. Under the optimal conditions (extraction time of 35 min, extraction temperature of 42 ℃, and a liquid-to-solid ratio of 15 mL/g), the experimental and predicted values of carotenoid content were 1.85 and 1.83 mg/100 g dry weight, respectively. The agreement of these values indicated the adequacy of the proposed regression model. The extraction temperature only had a negative influence on carotenoid content. The impact of extraction parameters on the carotenoid content was decreased according to the following order: extraction time, liquid-to-solid ratio, and extraction temperature. Ca-alginate beads were prepared using the extrusion process to increase the stability and protect the antioxidant activity of olive oil enriched with carotenoids. The encapsulation efficiency and particle mean diameter were 89.5% and 0.78 mm, respectively. The presence of oil extract in Ca-alginate beads was confirmed by Fourier-transform infrared spectroscopy. The antioxidant activity of the oil enriched with carotenoids before and after encapsulation in the alginate beads was determined according to the DPPH assay.
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Affiliation(s)
- Ivana M. Savic Gajic
- Faculty of Technology in Leskovac, University of Nis, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia;
- Correspondence: ; Tel.: +381-16-247-203
| | - Ivan M. Savic
- Faculty of Technology in Leskovac, University of Nis, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia;
| | | | - Aleksandar Dosic
- Faculty of Technology Zvornik, University of East Sarajevo, Karakaj 34A, 75400 Zvornik, Republic of Srpska, Bosnia and Herzegovina;
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