1
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Chen G, Yu L, Shi F, Shen J, Zhang Y, Liu G, Mei X, Li X, Xu X, Xue C, Chang Y. A comprehensive review of sulfated fucan from sea cucumber: Antecedent and prospect. Carbohydr Polym 2024; 341:122345. [PMID: 38876715 DOI: 10.1016/j.carbpol.2024.122345] [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: 03/13/2024] [Revised: 05/26/2024] [Accepted: 05/27/2024] [Indexed: 06/16/2024]
Abstract
Sulfated fucan from sea cucumber is mainly consists of L-fucose and sulfate groups. Recent studies have confirmed that the structure of sulfated fucan mainly consists of repeating units, typically tetrasaccharides. However, there is growing evidence indicating the presence of irregular domains with heterogeneous units that have not been extensively explored. Moreover, as a key contributor to the nutritional benefits of sea cucumbers, sulfated fucan demonstrates a range of biological activities, such as anti-inflammatory, anticancer, hypolipidemic, anti-hyperglycemic, antioxidant, and anticoagulant properties. These biological activities are profoundly influenced by the structural features of sulfated fucan including molecular weight and distribution patterns of sulfate groups. The latest research indicates that sulfated fucan is dispersed in the extracellular matrix of the body wall of sea cucumbers. This article aimed to review the research progress on the in-situ distribution, structures, structural elucidation strategies, functions, and structure-activity relationships of sulfated fucan, especially in the last decade. It also provided insights into the major challenges and potential solutions in the research and development of sulfated fucan. Moreover, the fucanase and carbohydrate binding modules are anticipated to play pivotal roles in advancing this field.
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Affiliation(s)
- Guangning Chen
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Long Yu
- College of Medicine and Public Health, Flinders University, Bedford Park, Adelaide 5042, Australia
| | - Feifei Shi
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingjing Shen
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yuying Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Guanchen Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xuanwei Mei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xinyu Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xiaoqi Xu
- College of Food and Light Industry, Nanjing Tech University, Nanjing 211800, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yaoguang Chang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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2
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Tu C, Zhu H, Yang T, Zhang J, Zhao X, Dong P, Fan Y, Hou H. Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones. Food Chem 2024; 460:140603. [PMID: 39096802 DOI: 10.1016/j.foodchem.2024.140603] [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: 05/21/2024] [Revised: 07/03/2024] [Accepted: 07/22/2024] [Indexed: 08/05/2024]
Abstract
To improve the stability of pollock bone broth, compound emulsifiers were employed and evaluated in nano-emulsions from pollock bones (PBNs). The microstructure, creaming index, particle size, zeta potential, and viscosity of PBNs were characterized and the stability of PBNs was investigated. It revealed that the concentration of compound emulsifiers is one of the principal factors for particle size, zeta potential, and viscosity of PBNs, and 0.9% of sodium caseinate and sucrose fatty acid ester (CS-SE) can make the PBN display good stability. Its particle size changed from 81.17 ± 1.33 nm to 19.62 ± 0.21 nm when the temperature ranged from 40 °C to 80 °C, and its creaming index could reach a maximum (90.83%) among all PBNs in 4 months of freeze-thaw assays. PBN stability could be improved by the compound emulsifier (CS-SE), which offers a theoretical basis for the application of pollock bone broth.
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Affiliation(s)
- Chaoxin Tu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Honglin Zhu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Tingting Yang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Jiangjiang Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Xue Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Ping Dong
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Yan Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China
| | - Hu Hou
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China.; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, Shandong Province 266237, PR China.; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province 572024, PR China; Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao, Shandong Province 266000, PR China.
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3
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Wang W, Ji S, Xia Q. Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions. Carbohydr Polym 2024; 334:122041. [PMID: 38553238 DOI: 10.1016/j.carbpol.2024.122041] [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: 10/25/2023] [Revised: 03/04/2024] [Accepted: 03/08/2024] [Indexed: 04/02/2024]
Abstract
Recently, there has been a focus on using biopolymer-based particles to stabilize high internal phase Pickering emulsions (HIPPEs) due to the notable advances in biocompatibility and biodegradability. In this work, the complex particles of peanut protein isolate and carboxymethyl cellulose (CMC) with various substitution degrees (DS; 0.7 and 0.9) and weight average molecular weights (Mw; 90, 250, and 700 kDa) were prepared and characterized as novel stabilizers. For the obtained four types of morphologically distinct particles, the complex particles formed by CMC (0.9 DS and 250 kDa) showed cluster structures with an average size of 1.271 μm, equally biphasic wettability with three-phase contact angles of 91.5°, and the highest diffusion rate at the oil-water interface. HIPPEs stabilized by these particles exhibited more elastic behavior due to the smaller tanδ and higher viscosity, as well as excellent thixotropic recovery properties and stability against heating, storage, and freeze-thawing. Furthermore, confocal laser scanning microscopy verified that these particles formed a dense interfacial layer around the oil droplets, which could resist flocculation and coalescence between oil droplets during in vitro digestion. The improved bioaccessibility of curcumin-loaded HIPPEs made these delivery systems potentially apply in functional foods.
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Affiliation(s)
- Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China.
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4
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Ge L, Cheng K, Lu W, Cui Y, Yin X, Jiang J, Li Y, Yao H, Liao J, Xue J, Shen Q. Enzymatic Preparation, In-Depth Molecular Analysis, and In Vitro Digestion Simulation of Palmitoleic Acid (ω-7)-Enriched Fish Oil Triacylglycerols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8859-8870. [PMID: 38564481 DOI: 10.1021/acs.jafc.3c09159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
In this study, an enzymatic reaction was developed for synthesizing pure triacylglycerols (TAG) with a high content of palmitoleic acid (POA) using fish byproduct oil. The characteristics of synthesized structural TAGs rich in POA (POA-TAG) were analyzed in detail through ultrahigh-performance liquid chromatography Q Exactive orbitrap mass spectrometry. Optimal conditions were thoroughly investigated and determined for reaction systems, including the use of Lipozyme TL IM and Novozym 435, 15 wt % lipase loading, substrate mass ratio of 1:3, and water content of 2.5 and 0.5 wt %, respectively, resulting in yields of 67.50 and 67.45% for POA-TAG, respectively. Multivariate statistical analysis revealed that TAG 16:1/16:1/20:4, TAG 16:1/16:1/16:1, TAG 16:1/16:1/18:1, and TAG 16:0/16:1/18:1 were the main variables in Lipozyme TL IM and Novozym 435 enzyme-catalyzed products under different water content conditions. Finally, the fate of POA-TAG across the gastrointestinal tract was simulated using an in vitro digestion model. The results showed that the maximum release of free fatty acids and apparent rate constants were 71.44% and 0.0347 s-1, respectively, for POA-TAG lipids, and the physical and structural characteristics during digestion depended on their microenvironments. These findings provide a theoretical basis for studying the rational design of POA-structural lipids and exploring the nutritional and functional benefits of POA products.
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Affiliation(s)
- Lijun Ge
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Keyun Cheng
- Panvascular Diseases Research Center, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China
| | - Weibo Lu
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Yiwei Cui
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Xuelian Yin
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Jianjun Jiang
- Taizhou Hospital of Zhejiang Province Affiliated to Wenzhou Medical University, Taizhou 318020, China
| | - Yijing Li
- Department of Cardiology, Ningbo Ninth Hospital, Ningbo 315020, China
| | - Haiming Yao
- Yunhe Street Community Health Service Center, Linping, Hangzhou 311100, China
| | - Jie Liao
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Jing Xue
- Collaborative Innovation Center of Seafood Deep Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Qing Shen
- Panvascular Diseases Research Center, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China
- Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
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5
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You Y, Song C, Fu Y, Sun Y, Wen C, Zhu B, Song S. Structure-activity relationship of Caulerpa lentillifera polysaccharide in inhibiting lipid digestion. Int J Biol Macromol 2024; 260:129435. [PMID: 38228205 DOI: 10.1016/j.ijbiomac.2024.129435] [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: 09/26/2023] [Revised: 01/07/2024] [Accepted: 01/10/2024] [Indexed: 01/18/2024]
Abstract
Caulerpa lentillifera polysaccharide (CLP) has been characterized as a sulfated polysaccharide which can effectively inhibit lipid digestion. However, little information was known regarding its inhibitory mechanisms. In the present study, desulfation and degradation were conducted to prepare the derivatives of CLP, and a series of chemical and spectroscopic methods were used to elucidate the structure-activity relationship of CLP on the inhibitory effect of lipid digestion. Results revealed that CLP possessed excellent binding capacities for sodium cholate, sodium glycocholate, and sodium taurocholate. In addition, CLP can effectively inhibit lipase activity by quenching the fluorescence intensity, changing the secondary structure, and decreasing the UV-Vis absorbance. Of note, sulfate groups in CLP took a vital role in inhibiting lipase activity, while the molecular weight of CLP showed a positive correlation with the binding activities of bile acids. Furthermore, adding CLP into the whey protein isolate (WPI) emulsion system also impeded lipid digestion, indicating that CLP can be a potential reduced-fat nutraceutical used in food emulsion systems.
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Affiliation(s)
- Ying You
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian Polytechnic University, Dalian 116034, China; Institute of Functional Agriculture, Shanxi Agriculture University, Taigu 030801, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Chen Song
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian Polytechnic University, Dalian 116034, China
| | - Yinghuan Fu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian Polytechnic University, Dalian 116034, China
| | - Yujiao Sun
- Natural Food Macromolecule Research Center, School of Food and Biological Engineering, Shaa-nxi University of Science and Technology, Xi'an 710021, PR China
| | - Chengrong Wen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian Polytechnic University, Dalian 116034, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian Polytechnic University, Dalian 116034, China; Institute of Functional Agriculture, Shanxi Agriculture University, Taigu 030801, China.
| | - Shuang Song
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian Polytechnic University, Dalian 116034, China.
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6
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Zhang K, Shen R, Zhang Y, Tian X, Wang W. Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering particle surface charge. Food Chem 2024; 434:137521. [PMID: 37769602 DOI: 10.1016/j.foodchem.2023.137521] [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: 04/18/2023] [Revised: 09/07/2023] [Accepted: 09/16/2023] [Indexed: 10/03/2023]
Abstract
An in vitro model of human gastrointestinal digestion was introduced to investigate the effects of surface charge of cellulose nanoparticles on emulsion structure during gastric phase, lipase activity, bile salt diffusion, and free fatty acid (FFA) release. Four carboxymethylated cellulose nanofibrils (CNF; C0, C0.36, C0.72, and C1.24) were used, showing different surface charge (p < 0.05). First, four carboxymethylated CNFs had no inhibition effects on lipase activity and bile salt diffusion. Moreover, we found that the lipid emulsion containing CNF formed gel structure to induce oil droplets aggregation during simulated gastric phase. Additionally, the particle surface charge greatly influenced the gel structure of emulsion where a denser gel structure was observed in the C0 (lowest surface charged CNF) stabilized emulsion. Finally, the released FFA results showed that the formed gel structure lowered the lipid emulsion digestion attributed to the restricted adherent area of oil droplets for lipase and bile salt.
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Affiliation(s)
- Kai Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Ruixi Shen
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yafei Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaojing Tian
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
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7
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Li X, Chen X, Cheng H. Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior. Foods 2024; 13:483. [PMID: 38338618 PMCID: PMC10855759 DOI: 10.3390/foods13030483] [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: 01/10/2024] [Revised: 01/27/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
More understanding of the relationship among the microstructure, mechanical property, and digestive behavior is essential for the application of emulsion gels in the food industry. In this study, heat-denatured pea protein isolate particles and κ-carrageenan were used to fabricate cold-set emulsion gels induced by CaCl2, and the effect of κ-carrageenan concentration on the gel formation mechanism, microstructure, texture, and digestive properties was investigated. Microstructure analysis obtained by confocal microscopy and scanning electron microscopy revealed that pea protein/κ-carrageenan coupled gel networks formed at the polysaccharide concentration ranged from 0.25% to 0.75%, while the higher κ-carrageenan concentration resulted in the formation of continuous and homogenous κ-carrageenan gel networks comprised of protein enriched microdomains. The hydrophobic interactions and hydrogen bonds played an important role in maintaining the gel structure. The water holding capacity and gel hardness of pea protein emulsion gels increased by 37% and 75 fold, respectively, through increasing κ-carrageenan concentration up to 1.5%. Moreover, in vitro digestion experiments based on the INFOGEST guidelines suggested that the presence of 0.25% κ-carrageenan could promote the digestion of lipids, but the increased κ-carrageenan concentration could delay the lipid and protein hydrolysis under gastrointestinal conditions. These results may provide theoretical guidance for the development of innovative pea protein isolate-based emulsion gel formulations with diverse textures and digestive properties.
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Affiliation(s)
- Xiaojiao Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- State Key Laboratory of Marine Food Processing & Safety Control, Qingdao 266400, China
| | - Hao Cheng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Chen C, Zhang W, Zhang Y, Li Y, Zhang F, Wang J, Wang X, Zhang X, Ren F, Wang P. Emulsion stability of hydroxybutyl chitosan as emulsifier at low pH: Effects of the degree of substitutions of hydroxybutyl groups. Int J Biol Macromol 2024; 258:128868. [PMID: 38114008 DOI: 10.1016/j.ijbiomac.2023.128868] [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: 10/10/2023] [Revised: 12/06/2023] [Accepted: 12/15/2023] [Indexed: 12/21/2023]
Abstract
Keeping the stability of emulsions at low pH is necessary for their successful applications in food and delivery systems. To achieve this goal, hydroxybutyl chitosan (HBC) with three degrees of substitution (DSs) was used as an emulsifier to investigate the effect of HBC structure on the emulsion stability. The DSs of HBC-5, HBC-10, and HBC-20 were 0.66, 1.51, and 2.19, respectively. The stability of oil-in-water emulsions against creaming/coalescence was positively correlated with the DS. As pH decreased to 2, HBC-20-stabilized emulsions were most stable without creaming or coalescence. After 30 days of storage, no changes in the droplet sizes of HBC-20-stabilized emulsions were observed, whereas the droplet sizes of HBC-5/10- stabilized emulsions significantly increased at low pH. The stability of HBC-20- stabilized emulsions at low pH was attributed to the higher surface activity and electrostatic repulsion. Our research revealed that the emulsion stability of HBC under low pH conditions can be controlled by the density of the hydroxybutyl groups in HBC. In vitro digestion further revealed the excellent stability of HBC-20-stabilized emulsions in simulated gastric fluid, which highlighted the enormous potential of HBC-20 to protect liposoluble drugs and nutrients from the extreme pH environment.
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Affiliation(s)
- Chong Chen
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Weibo Zhang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Yan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China..
| | - Yixuan Li
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Feng Zhang
- Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Jing Wang
- Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Xifan Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China
| | - Xiaoxu Zhang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
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Cofrades S, Gómez-Estaca J, Álvarez MD, Garcimartín A, Macho-González A, Benedí J, Pintado T. Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin. Gels 2023; 10:33. [PMID: 38247756 PMCID: PMC10815158 DOI: 10.3390/gels10010033] [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: 11/30/2023] [Revised: 12/27/2023] [Accepted: 12/28/2023] [Indexed: 01/23/2024] Open
Abstract
Oleogels (OG) and gelled emulsions (GE) were elaborated with a mixture of olive and chia oils (80:20 ratio) without and with the incorporation of the health-related compound curcumin. These were studied to evaluate the influence of the oil structuring system on the lipid hydrolysis and bioaccessibility of three healthy fatty acids (FA) (palmitic, oleic, and α-linolenic acids) and of curcumin, compared to the oil mixture (bulk oil, BO). The oil structuring system influenced the firmness and texture, and the presence of curcumin significantly altered the color parameters. GE showed higher lipid digestibility, with a greater proportion of absorbable fraction (higher content of free FA and monoacylglycerides) than OG, which behaved similarly to BO. The presence of curcumin affected the degree of lipolysis, reducing lipid digestibility in OG and increasing it in GE. As for FA bioaccessibility, although GE presented higher percentages overall, curcumin significantly increased and decreased FA bioaccessibility in OG and GE, respectively. The oil structuring system also influenced the bioaccessibility of curcumin, which was higher in GE. Therefore, when selecting an oil structuring system, their physicochemical properties, the degree of lipid hydrolysis, and the bioaccessibility of both curcumin and the FA studied should all be considered.
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Affiliation(s)
- Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (M.D.Á.)
| | - Joaquín Gómez-Estaca
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (M.D.Á.)
| | - María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (M.D.Á.)
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (A.M.-G.); (J.B.)
| | - Adrián Macho-González
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (A.M.-G.); (J.B.)
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain; (A.G.); (A.M.-G.); (J.B.)
| | - Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (J.G.-E.); (M.D.Á.)
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10
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Qayum A, Rashid A, Liang Q, Wu Y, Cheng Y, Kang L, Liu Y, Zhou C, Hussain M, Ren X, Ashokkumar M, Ma H. Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion. Compr Rev Food Sci Food Saf 2023; 22:4242-4281. [PMID: 37732485 DOI: 10.1111/1541-4337.13221] [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: 05/11/2023] [Revised: 06/28/2023] [Accepted: 07/17/2023] [Indexed: 09/22/2023]
Abstract
Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.
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Affiliation(s)
- Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Melbourne, Australia
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
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11
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Zhao P, Ji Y, Yang H, Meng X, Liu B. Soy Protein Isolate-Chitosan Nanoparticle-Stabilized Pickering Emulsions: Stability and In Vitro Digestion for DHA. Mar Drugs 2023; 21:546. [PMID: 37888481 PMCID: PMC10608249 DOI: 10.3390/md21100546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 10/28/2023] Open
Abstract
The purpose of the study was to investigate the stability and oral delivery of DHA-encapsulated Pickering emulsions stabilized by soy protein isolate-chitosan (SPI-CS) nanoparticles (SPI-CS Pickering emulsions) under various conditions and in the simulated gastrointestinal (GIT) model. The stability of DHA was characterized by the retention rate under storage, ionic strength, and thermal conditions. The oral delivery efficiency was characterized by the retention and release rate of DHA in the GIT model and cell viability and uptake in the Caco-2 model. The results showed that the content of DHA was above 90% in various conditions. The retention rate of DHA in Pickering emulsions containing various nanoparticle concentrations (1.5 and 3.5%) decreased to 80%, while passing through the mouth to the stomach, and DHA was released 26% in 1.5% Pickering emulsions, which was faster than that of 3.5% in the small intestine. After digestion, DHA Pickering emulsions proved to be nontoxic and effectively absorbed by cells. These findings helped to develop a novel delivery system for DHA.
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Affiliation(s)
| | | | | | | | - Bingjie Liu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; (P.Z.); (Y.J.); (H.Y.); (X.M.)
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12
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Chumchoochart W, Chandet N, Saenjum C, Tinoi J. Important Role and Properties of Granular Nanocellulose Particles in an In Vitro Simulated Gastrointestinal System and in Lipid Digestibility and Permeability. Biomolecules 2023; 13:1479. [PMID: 37892161 PMCID: PMC10604528 DOI: 10.3390/biom13101479] [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: 08/16/2023] [Revised: 09/20/2023] [Accepted: 09/30/2023] [Indexed: 10/29/2023] Open
Abstract
This research evaluated the role and feasibility of the granular nanocellulose particles (GNC) from sugarcane bagasse obtained from enzymatic hydrolysis in reducing lipid digestibility and permeability in an in vitro simulated gastrointestinal (GI) system. GNC concentration (0.02%, w/v) had significantly affected the released free fatty acids (FFA), with a reduction of approximately 20%. Pickering emulsion of a GNC and olive oil simulation mixture revealed higher oil droplet size distribution and stability in the initial stage than the vortexed mixture formation. The difference in particle size distribution and zeta potential of the ingested GNC suspension and GNC-olive oil emulsion were displayed during the in vitro gastrointestinal simulation. GNC particles interacted and distributed surrounding the oil droplet, leading to interfacial emulsion. The GNC concentration (0.01-0.10%, w/v) showed low toxicity on HIEC-6 cells, ranging from 80.0 to 99% of cell viability. The release of FFA containing the ingested GNC suspension and GNC-olive oil emulsion had about a 30% reduction compared to that without the GNC digestion solution. The FFA and triglyceride permeability through the HIEC-6 intestinal epithelium monolayer were deceased in the digesta containing the ingested GNC and emulsion. This work indicated that GNC represented a significantly critical role and properties in the GI tract and reduced lipid digestion and absorption. This GNC could be utilized as an alternative food additive or supplement in fatty food for weight control due to their inhibition of lipid digestibility and assimilation.
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Affiliation(s)
- Warathorn Chumchoochart
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Nopakarn Chandet
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Chalermpong Saenjum
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Jidapha Tinoi
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
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13
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Sahraeian S, Rashidinejad A, Niakousari M. Enhanced properties of non-starch polysaccharide and protein hydrocolloids through plasma treatment: A review. Int J Biol Macromol 2023; 249:126098. [PMID: 37543265 DOI: 10.1016/j.ijbiomac.2023.126098] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 07/10/2023] [Accepted: 07/24/2023] [Indexed: 08/07/2023]
Abstract
Hydrocolloids are important ingredients in food formulations and their modification can lead to novel ingredients with unique functionalities beyond their nutritional value. Cold plasma is a promising technology for the modification of food biopolymers due to its non-toxic and eco-friendly nature. This review discusses the recent published studies on the effects of cold plasma treatment on non-starch hydrocolloids and their derivatives. It covers the common phenomena that occur during plasma treatment, including ionization, etching effect, surface modification, and ashing effect, and how they contribute to various changes in food biopolymers. The effects of plasma treatment on important properties such as color, crystallinity, chemical structure, rheological behavior, and thermal properties of non-starch hydrocolloids and their derivatives are also discussed. In addition, this review highlights the potential of cold plasma treatment to enhance the functionality of food biopolymers and improve the quality of food products. The mechanisms underlying the effects of plasma treatment on food biopolymers, which can be useful for future research in this area, are also discussed. Overall, this review paper presents a comprehensive overview of the current knowledge in the field of cold plasma treatment of non-starch hydrocolloids and their derivatives and highlights the areas that require further investigation.
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Affiliation(s)
- Shahriyar Sahraeian
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
| | - Ali Rashidinejad
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
| | - Mehrdad Niakousari
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
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14
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Zhao S, Wang Z, Wang X, Kong B, Liu Q, Xia X, Liu H. Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin. Foods 2023; 12:3183. [PMID: 37685117 PMCID: PMC10487023 DOI: 10.3390/foods12173183] [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: 07/17/2023] [Revised: 08/14/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
The use of the appropriate emulsifier is essential for forming a stable nanoemulsion delivery system that can maintain the sustained release of its contents. Health concerns have prompted the search for natural biopolymers to replace traditional synthetic substances as emulsifiers. In this study, an oregano essential oil (OEO) nanoemulsion-embedding system was created using soybean protein isolate (SPI), tea saponin (TS), and soy lecithin (SL) as natural emulsifiers and then compared to a system created using a synthetic emulsifier (Tween 80). The results showed that 4% Tween 80, 1% SPI, 2% TS, and 4% SL were the optimal conditions. Subsequently, the influence of emulsifier type on nanoemulsion stability was evaluated. The results revealed that among all the nanoemulsions, the TS nanoemulsion exhibited excellent centrifugal stability, storage stability, and oxidative stability and maintained high stability and encapsulation efficiency, even under relatively extreme environmental conditions. The good stability of the TS nanoemulsion may be due to the strong electrostatic repulsion generated by TS molecules, which contain hydroxyl groups, sapogenins, and saccharides in their structures. Overall, the natural emulsifiers used in our study can form homogeneous nanoemulsions, but their effectiveness and stability differ considerably.
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Affiliation(s)
| | | | | | | | | | | | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.Z.); (Z.W.); (X.W.); (B.K.); (Q.L.); (X.X.)
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15
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Xu Q, Wang W, Sun-Waterhouse D, Zou Q, Yan M, Liu X, Lan D, Wang Y. Assessing the nutritional quality of lipid components in commercial meal replacement shakes using an in vitro digestion model. Curr Res Food Sci 2023; 7:100568. [PMID: 37654441 PMCID: PMC10465867 DOI: 10.1016/j.crfs.2023.100568] [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: 06/23/2023] [Revised: 08/12/2023] [Accepted: 08/15/2023] [Indexed: 09/02/2023] Open
Abstract
This study aimed to investigate the nutritional value of five commercial meal-replacement shakes, and mainly focused on the lipid digestion fates and fat-soluble vitamin bioavailability. Four out of five samples exhibited a low lipolysis level (37.33-61.42%), aligning with the intended objectives of these products. Although the remaining sample rich in diacylglycerol (DAG) had a higher lipolysis level (80.83%), the inherent low-calorie nature of DAG might compensate for this drawback. The release level of individual fatty acid was largely determined by the glycerolipid composition. Moreover, the strong positive correlation between lipid hydrolyzed products amounts and the fat-soluble vitamin bioavailability was observed. Surprisingly, one out of five samples can provide enough vitamin A and vitamin E for consumers as a total replacement of one or two regular meals. Consequently, the meal-replacement shakes hold the potential to emerge as healthy products for this fast-paced era if the composition and structure were carefully designed and calculated.
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Affiliation(s)
- Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Weifei Wang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510610, PR China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
- School of Chemical Sciences, The University of Auckland, Private Bag, 92019, Auckland, New Zealand
| | - Qian Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Menglei Yan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Xuan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
- Guangdong Yue-shan Special Nutrition Technology Co. Ltd., Foshan, 528000, PR China
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16
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Cofrades S, Garcimartín A, Pérez-Mateos M, Saiz A, Redondo-Castillejo R, Bocanegra A, Benedí J, Dolores Álvarez M. Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion. Food Res Int 2023; 170:112833. [PMID: 37316037 DOI: 10.1016/j.foodres.2023.112833] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/16/2023]
Abstract
During the last decade, the consumption of animal saturated fat has been associated with an increased risk of chronic disease. Experience shows that changing the dietary habits of the population is a complicated and slow process, so technological strategies offer new possibilities for the development of functional foods. The present work is focused on studying the impact of using a food-grade non-ionic hydrocolloid (methylcellulose; MC) and/or the inclusion of silicon (Si) as a bioactive compound in pork lard emulsions stabilized with soy protein concentrate (SPC), on the structure, rheology, lipid digestibility and Si bioaccesibility during in vitro gastrointestinal digestion (GID). Four emulsions (SPC, SPC/Si, SPC/MC and SPC/MC/Si) were prepared with a final biopolymer (SPC and/or MC) concentration of 4% and 0.24% Si. The results showed a lower degree of lipid digestion in SPC/MC compared with SPC, specifically at the end of the intestinal phase. Moreover, Si partially reduced fat digestion only when incorporated into the SPC-stabilized emulsion, while this effect was lost in SPC/MC/Si. This was probably due to its retention inside the matrix emulsion, which resulted in lower bioaccesibility than in SPC/Si. Additionally, the correlation between the flow behavior index (n) and the lipid absorbable fraction was significant, suggesting that n can be a predictive marker of the extent of lipolysis. Concretely, our results revealed that SPC/Si and SPC/MC can be used as pork fat digestion reducers and thus, they can replace pork lard in the reformulation of animal products with potential health benefits.
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Affiliation(s)
- Susana Cofrades
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
| | - Alba Garcimartín
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Miriam Pérez-Mateos
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
| | - Arancha Saiz
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
| | - Rocío Redondo-Castillejo
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Aránzazu Bocanegra
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - Juana Benedí
- Pharmacology, Pharmacognosy and Botany Department, Pharmacy School, Complutense University of Madrid, 28040 Madrid, Spain
| | - María Dolores Álvarez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain.
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17
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Huang H, Tian Y, Bai X, Cao Y, Fu Z. Influence of the Emulsifier Sodium Caseinate-Xanthan Gum Complex on Emulsions: Stability and Digestive Properties. Molecules 2023; 28:5460. [PMID: 37513332 PMCID: PMC10384958 DOI: 10.3390/molecules28145460] [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: 05/29/2023] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, virgin coconut oil (VCO) nanoemulsions were prepared by ultrasonication using a sodium caseinate (SC) and xanthan gum (XG) complex as an emulsifier. The stability and digestion characteristics of SC/XG-VCO emulsions formed by co-adsorption and SC-VCO-XG emulsions formed by layer adsorption were compared. The stability of the two emulsions was studied under different pH, ionic strength, heat treatment, freeze-thaw cycles, and storage conditions, and the droplet size and zeta potential were used as indicators to assess the stability. In addition, the stability of oxidation and the digestive properties of both emulsions were studied. It was found that the SC-VCO-XG emulsions had better environmental stability, oxidative stability, storage stability, and digestibility compared to SC/XG-VCO emulsions. This study has shown that the formation method of protein-polysaccharide stabilized emulsions has an impact on the stability and digestibility properties of the emulsions, and that the emulsion carriers constructed by layer adsorption are more suitable for subsequent industrial production and development.
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Affiliation(s)
- Huan Huang
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
| | - Yan Tian
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
| | - Xinpeng Bai
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Haikou Zhisu Biological Resources Research Institute Co., Ltd., Haikou 570203, China
| | - Yumiao Cao
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
| | - Zihuan Fu
- School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China
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18
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Bi D, Li M, Yao L, Zhu N, Fang W, Guo W, Wu Y, Xu H, Hu Z, Xu X. Enhancement of the chemical stability of nanoemulsions loaded with curcumin by unsaturated mannuronate oligosaccharide. Food Chem 2023; 414:135670. [PMID: 36827777 DOI: 10.1016/j.foodchem.2023.135670] [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: 10/18/2022] [Revised: 01/18/2023] [Accepted: 02/08/2023] [Indexed: 02/12/2023]
Abstract
Unsaturated mannuronate oligosaccharide (MOS) is an acidic oligosaccharide prepared from alginate-derived polymannuronate by enzymatic depolymerization, followed by double bond formation between C-4 and C-5 at the nonreducing end. In this study, MOS was used as a stabilizer to fabricate O/W nanoemulsions loaded with curcumin (MOS-CUR) for the first time. The results revealed that the MOS-CUR showed small droplet sizes and narrow size distributions and was slightly more stable than normal oil-in-water (O/W) curcumin nanoemulsions (water-CUR). Additionally, MOS can improve the superoxide anion scavenging ability and iron ion reducing ability of the curcumin nanoemulsion system. Although the digestion behaviour of MOS-CUR and water-CUR was similar, the bioavailability of curcumin in MOS-CUR was significantly higher than that in water-CUR. All these results indicated that MOS could be used as a stabilizer for preparing nanoemulsions to easily encapsulate labile nutrients and to enhance the bioavailability and antioxidant capacity of these nutrients.
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Affiliation(s)
- Decheng Bi
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Meiting Li
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China; Quality and Standards Academy, Shenzhen Technology University, Shenzhen 518118, PR China
| | - Lijun Yao
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Nanting Zhu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Weishan Fang
- Department of Experimental Teaching Center, School of Basic Medical Sciences, Shenzhen University, Shenzhen 518060, PR China
| | - Wushuang Guo
- Department of Stomatology, Shenzhen University General Hospital, Shenzhen University, Shenzhen, Guangdong 518055, PR China; Institute of Stomatological Research, Shenzhen University, Shenzhen, Guangdong 518055, PR China
| | - Yan Wu
- Instrumental Analysis Center, Shenzhen University, Shenzhen 518060, PR China
| | - Hong Xu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Zhangli Hu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Xu Xu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China.
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19
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Luo X, Ao S, Wu H, McClements DJ, Fang L, Huang M, Zhou Y, Yin X, Xi M, Cai T, Zhu K. Hyaluronic Acid Poly(glyceryl) 10-Stearate Derivatives: Novel Emulsifiers for Improving the Gastrointestinal Stability and Bioaccessibility of Coenzyme Q10 Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37436914 DOI: 10.1021/acs.jafc.3c02322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/14/2023]
Abstract
Fish oils are a rich source of polyunsaturated fatty acids, including eicosapentaenoic acid and docosahexaenoic acid, which are reported to exhibit therapeutic effects in a variety of human diseases. However, these oils are highly susceptible to degradation due to oxidation, leading to rancidity and the formation of potentially toxic reaction products. The aim of this study was to synthesize a novel emulsifier (HA-PG10-C18) by esterifying hyaluronic acid with poly(glyceryl)10-stearate (PG10-C18). This emulsifier was then used to formulate nanoemulsion-based delivery systems to co-deliver fish oil and coenzyme Q10 (Q10). Q10-loaded fish oil-in-water nanoemulsions were fabricated, and then their physicochemical properties, digestibility, and bioaccessibility were measured. The results indicated that the environmental stability and antioxidant activity of oil droplets coated with HA-PG10-C18 surpassed those coated with PG10-C18 due to the formation of a denser interfacial layer that blocked metal ions, oxygen, and lipase. Meanwhile, the lipid digestibility and Q10 bioaccessibility of nanoemulsions formulated with HA-PG10-C18 (94.9 and 69.2%) were higher than those formulated with PG10-C18 (86.2 and 57.8%), respectively. These results demonstrated that the novel emulsifier synthesized in this study could be used to protect chemically labile fat-soluble substances from oxidative damage, while still retaining their nutritional value.
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Affiliation(s)
- Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Sha Ao
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongze Wu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Likun Fang
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Mengyu Huang
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Yanyan Zhou
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xuguang Yin
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Meiyang Xi
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Tao Cai
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
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Lara-Abia S, Lobo G, Pérez-Pascual N, Welti-Chanes J, Cano MP. Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions. Foods 2023; 12:2654. [PMID: 37509746 PMCID: PMC10379124 DOI: 10.3390/foods12142654] [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: 05/22/2023] [Revised: 06/08/2023] [Accepted: 06/22/2023] [Indexed: 07/30/2023] Open
Abstract
The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin (1%, 2%, and 3%), a high-molecular-size emulsifier, together with Tween 20, a low-molecular-size emulsifier, high-speed homogenization conditions (time: 2, 3, 4, and 5 min; rpm: 9500, 12,000, 14,000, and 16,000 rpm), and high-pressure homogenization (HPH) (100 MPa for five cycles) were evaluated to determine the optimal conditions for obtaining O/W stable emulsions with encapsulated carotenoids. Soybean, sunflower, and coconut oils were used to formulate these O/W emulsions. The bioaccessibility of the main individual encapsulated papaya carotenoids was evaluated using the INFOGEST digestion methodology. In addition, the microstructures (confocal and optical microscopy) of the O/W carotenoid emulsions and their behavior during in vitro digestion phases were studied. Sunflower O/W carotenoid emulsions showed smaller mean particle size, higher negative ζ-potential, and higher viscosity than soybean O/W emulsions. Particle size reduction in the O/W emulsions using the HPH process improved the bioaccessibility of papaya encapsulated carotenoids. In these O/W emulsions, depending on the vegetable oil, lycopene was the carotenoid with the highest bioaccessibility (71-64%), followed by (all-E)-β-carotene (18%), (all-E)-β-cryptoxanthin (15%), and (all-E)-β-cryptoxanthin laurate (7-4%). These results highlight the potential of using green carotenoid papaya extracts to formulate O/W emulsions to enhance carotenoid bioactivity by efficiently preventing degradation and increasing in vitro bioaccessibility.
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Affiliation(s)
- Sara Lara-Abia
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain
- School of Sciences and Engineering, Tecnologico de Monterrey (ITESM), Monterrey 64849, NL, Mexico
| | - Gloria Lobo
- Department of Crop Production in Tropical and Subtropical Areas, Instituto Canario de Investigaciones Agrarias (ICIA), 38297 Tenerife, Spain
| | - Noelia Pérez-Pascual
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain
| | - Jorge Welti-Chanes
- School of Sciences and Engineering, Tecnologico de Monterrey (ITESM), Monterrey 64849, NL, Mexico
| | - M Pilar Cano
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain
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21
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Lee S, Jo K, Jeong SKC, Choi YS, Jung S. Strategies for modulating the lipid digestion of emulsions in the gastrointestinal tract. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37267158 DOI: 10.1080/10408398.2023.2215873] [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: 06/04/2023]
Abstract
The structural changes in emulsion products can be used to control the bioavailability of fatty acids and lipophilic compounds. After ingestion, lipid droplets undergo breakdown and structural changes as they pass through the gastrointestinal tract. The oil-water interface plays a critical role in modulating the digestive behavior of lipid droplets because changes in the interfacial layer control the adsorption of lipase and bile salts and determine the overall rate and extent of lipid digestion. Therefore, lipid digestibility can be tuned by selecting the appropriate types and levels of stabilizers. The stabilizer can change the lipase accessibility and exposure of lipid substrates, resulting in variable digestion rates. However, emulsified lipids are not only added to food matrixes but are also co-ingested from other dietary components. Therefore, overall consumption behaviors can affect the digestion rate and digestibility of emulsified lipids. Although designing an emulsion structure is challenging, controlling lipid digestion can improve the health benefits of products. Therefore, a thorough understanding of the process of emulsified lipid digestion is required to develop food products that enable specific physiological responses. The targeted or delayed release of lipophilic molecules and fatty acids through emulsion systems has significant applications in healthcare and pharmaceuticals.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Seul-Ki-Chan Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
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22
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You Y, Song H, Wang L, Liu Z, Guo X, Ai C, Song S, Zhu B. Supplement of Caulerpa lentillifera polysaccharide by pre-prandial gavage and free feeding demonstrates differences to prevent obesity and gut microbiota disturbance in mice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3840-3849. [PMID: 36305093 DOI: 10.1002/jsfa.12298] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 10/10/2022] [Accepted: 10/25/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Caulerpa lentillifera has received extensive attention regarding expansion of its farming and increasing consumption. In our previous study, the structure of C. lentillifera polysaccharide (CLP) was elucidated. However, little information is available about its health effects. In this study, the anti-obesity effect of CLP was investigated by using a high-fat diet-induced obese mice model with two different supplementation methods. RESULTS In vitro simulated digestion results showed that CLP significantly decreased the lipid digestibility and induced the lipid droplets aggregation in the intestinal stage to inhibit the absorption of lipids. As revealed by 16S ribosomal RNA sequencing and non-targeted metabolomics, supplement of CLP by both pre-prandial gavage and free feeding patterns effectively prevented mice obesity via ameliorating intestinal flora disturbance and regulating bile acids circulation metabolism. Of note was that CLP administration had no effect on short-chain fatty acids production, suggesting the anti-obesity effect was uncorrelated with their production. Moreover, pre-prandial administration of CLP had a better anti-obesity effect in lowering body weight and serum lipid levels, but the free feeding resulted in a higher α-diversity of gut microbiota. CONCLUSION The findings of this study indicate that CLP could be a potential anti-obesity nutraceutical and that pre-prandial supplement of CLP may be a better intake method to exhibit its hypolipidemic effect. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ying You
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- College of Food science and Engineering, Jilin Agricultural University, Changchun, China
| | - Haoran Song
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Linlin Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Zhengqi Liu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Xiaoming Guo
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Chunqing Ai
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Shuang Song
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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23
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Velderrain-Rodríguez G, Fontes-Candia C, López-Rubio A, Martínez-Sanz M, Martín-Belloso O, Salvia-Trujillo L. Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion study. Colloids Surf B Biointerfaces 2023; 227:113349. [PMID: 37207385 DOI: 10.1016/j.colsurfb.2023.113349] [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: 12/29/2022] [Revised: 03/12/2023] [Accepted: 05/12/2023] [Indexed: 05/21/2023]
Abstract
The present work aimed at studying the in vitro digestion fate of κ-carrageenan (KC) or agar (AG) emulsion gels (EG), and KC oil-filled aerogels (OAG) in terms of their structural changes, lipolysis kinetics and curcumin bioaccessibility. On the one hand, both EG and aerogels showed large (70-200 µm) and heterogeneous particles after gastric conditions, indicating the release of bulk oil and gelled material. Nonetheless, this material release in the stomach phase was lower in the case of EG-AG and OAG-KC compared to EG-KC. After small intestinal conditions, EG and oil-filled aerogels presented a wide range of particle sizes probably due to the presence of undigested lipid material, gelled structures, as well as lipid digestion products. For the most part, adding curcumin to the structures' lipid phase did not cause of the structural modifications that occurred at the different in vitro digestion phases. On the other hand, the lipolysis kinetics was different depending on the type of structure. Amongst emulsion-gels, those formulated with κ-carrageenan presented a slower and lower lipolysis kinetics compared to those formulated with agar, which could be attributed to their higher initial hardness. Overall, the addition of curcumin in the lipid phase decreased the lipolysis in all the structures, which evidenced its interference in the lipid digestion process. The curcumin bioaccessibility reached high values (≈ 100 %) for all the studied structures, presenting a high solubility in intestinal fluids. This work unravels the implications of microstructural changes of emulsion-gels and oil-filled aerogels during digestion and their impact on their digestibility and subsequent functionality.
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Affiliation(s)
- Gustavo Velderrain-Rodríguez
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain; Alianza Latinoamericana De Nutrición Responsable (ALANUR), Inc. 400 E Randolph St Suite 2305 Chicago, IL 60611, USA
| | - Cynthia Fontes-Candia
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain
| | - Laura Salvia-Trujillo
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain.
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24
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Tao L, Wang P, Zhang T, Ding M, Liu L, Tao N, Wang X, Zhong J. Preparation of Multicore Millimeter-Sized Spherical Alginate Capsules to Specifically and Sustainedly Release Fish Oil. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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25
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Chen G, Shen J, Zhang Y, Shi F, Mei X, Xue C, Chang Y. Sulfated fucan could serve as a species marker of sea cucumber with endo-1,3-fucanase as the essential tool. Carbohydr Polym 2023; 312:120817. [PMID: 37059545 DOI: 10.1016/j.carbpol.2023.120817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 03/08/2023] [Accepted: 03/13/2023] [Indexed: 03/18/2023]
Abstract
In the past few decades, sulfated fucan from sea cucumber had attracted considerable interest owing to its abundant physiological activities. Nevertheless, its potential for species discrimination had not been investigated. Herein, particular attention was given to sea cucumber Apostichopus japonicus, Acaudina molpadioides, Holothuria hilla, Holothuria tubulosa, Isostichopus badionotus and Thelenota ananas to examine the feasibility of sulfated fucan as a species marker of sea cucumber. The enzymatic fingerprint suggested that sulfated fucan exhibited significant interspecific discrepancy and intraspecific stability, which revealed that sulfated fucan could serve as the species marker of sea cucumber, by utilizing the overexpressed endo-1,3-fucanase Fun168A and the ultra-performance liquid chromatography-high resolution mass spectrum. Moreover, oligosaccharide profile of sulfated fucan was determined. The oligosaccharide profile combined with hierarchical clustering analysis and principal components analysis further confirmed that sulfated fucan could serve as a marker with a satisfying performance. Besides, load factor analysis showed that the minor structure of sulfated fucan also contributed to the sea cucumber discrimination, besides the major structure. The overexpressed fucanase played an indispensable role in the discrimination, due to its specificity and high activity. The study would lead to a new strategy for species discrimination of sea cucumber based on sulfated fucan.
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Affiliation(s)
- Guangning Chen
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Jingjing Shen
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Yuying Zhang
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Feifei Shi
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Xuanwei Mei
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, China
| | - Yaoguang Chang
- College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266237, China.
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26
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Teixé-Roig J, Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. Enhancing in vivo retinol bioavailability by incorporating β-carotene from alga Dunaliella salina into nanoemulsions containing natural-based emulsifiers. Food Res Int 2023; 164:112359. [PMID: 36737947 DOI: 10.1016/j.foodres.2022.112359] [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: 08/24/2022] [Revised: 12/03/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The use of microalgae as a source of bioactive compounds has gained interest since they present advantages vs higher plants. Among them, Dunaliella salina is one of the best sources of natural β-carotene, which is the precursor of vitamin A. However, β-carotene shows reduced oral bioavailability due to its chemical degradation and poor absorption. The work aimed to evaluate the influence of the emulsifier and oil concentration on the digestive stability of Dunaliella Salina-based nanoemulsions and study their influence on the digestibility and the β-carotene bioaccessibility. In addition, the effect of the emulsifier nature on the absorption of β-carotene and its conversion to retinol in vivo was also investigated. Results showed that the coalescence observed in soybean lecithin nanoemulsion during the gastrointestinal digestion reduced the digestibility and β-carotene bioaccessibility. In contrast, whey protein nanoemulsion that showed aggregation in the gastric phase could be redispersed in the intestinal phase facilitating the digestibility and bioaccessibility of the compound. In vivo results confirmed that whey protein nanoemulsion increased the bioavailability of retinol to a higher extent (Cmax 685 ng/mL) than soybean lecithin nanoemulsion (Cmax 394 ng/mL), because of an enhanced β-carotene absorption.
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Affiliation(s)
- Júlia Teixé-Roig
- Department of Food Technology University of Lleida - Agrotecnio CERCA Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Gemma Oms-Oliu
- Department of Food Technology University of Lleida - Agrotecnio CERCA Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Isabel Odriozola-Serrano
- Department of Food Technology University of Lleida - Agrotecnio CERCA Center, Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Department of Food Technology University of Lleida - Agrotecnio CERCA Center, Rovira Roure 191, 25198 Lleida, Spain.
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27
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Du Q, Wu Y, Zeng X, Tu M, Wu Z, Liu J, Pan D, Ding Y. Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on storage stability and in vitro digestion. Food Res Int 2023; 164:112368. [PMID: 36737955 DOI: 10.1016/j.foodres.2022.112368] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 12/11/2022] [Accepted: 12/24/2022] [Indexed: 12/30/2022]
Abstract
Whey protein hydrolysate (WPH), maltodextrin (MD), low methoxy pectin (LMP) and high methoxy pectin (HMP) were used to study the interface binding under high temperature sterilization conditions (121 °C, 15 min). The effect of competitive binding of MD and pectin with interface protein on the storage stability and gastrointestinal fate of fish oil emulsion was studied. The low-molecular-weight MD and the interface protein undergo a wide range of covalent binding through the Maillard reaction, while a small amount of high-molecular-weight pectin can form a protective shell with the interface protein through electrostatic interaction to inhibit the covalent reaction of MD, which was called competitive binding. However, due to the bridging and depletion flocculation of pectin, the emulsification stability of fish oil emulsion reduced. After 13 days of storage, compared with the particle size of the WPH fish oil emulsion (459.18 nm), the fish oil emulsion added with LMP and HMP reached 693.58 nm and 838.54 nm, respectively. In vitro digestion proved that WPH fish oil emulsion flocculated rapidly in the stomach (1.76 μm), while WPH-MD and WPH-MD-pectin fish oil emulsions flocculated slightly (less than800 nm). WPH-MD-pectin delayed digestion in the gastrointestinal tract, and HMP exhibited a better slow-release effect. This study provides reference for the design of multi-component functional drinks and other bioactive ingredient delivery system.
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Affiliation(s)
- Qiwei Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China
| | - Yang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China
| | - Maolin Tu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, PR China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.
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28
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Shi F, Chang Y, Shen J, Chen G, Xue C. A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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29
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Wang C, Fu Y, Cao Y, Huang J, Lin H, Shen P, Julian McClements D, Han L, Zhao T, Yan X, Li Q. Enhancement of lycopene bioaccessibility in tomatoes using excipient emulsions: Effect of dark tea polysaccharides. Food Res Int 2023; 163:112123. [PMID: 36596089 DOI: 10.1016/j.foodres.2022.112123] [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: 08/01/2022] [Revised: 10/11/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
Abstract
This study fabricated a novel excipient emulsion by adding dark tea polysaccharides to improve the bioaccessibility of lycopene from tomatoes. Results indicated that addition of tea polysaccharides greatly increased the antioxidant activity of excipient emulsions. Additionally, tea polysaccharides markedly improved the physical stability of excipient emulsion when being mixed with tomato puree and passing through a simulated gastrointestinal tract, contributing to an increase in electrostatic and steric repulsion between the droplets. Besides, certain amount of tea polysaccharides (0.05 - 0.2 wt%) could increase the rate and extent of lipid digestion in tomato-emulsion mixtures. Finally, lycopene bioaccessibility was significantly increased (from 16.95 % to 26.21 %) when 0.1 wt% tea polysaccharides were included, which was mainly ascribed to the ability of tea polysaccharides to increase lipid digestion and reduce carotenoid oxidation within the gastrointestinal tract. These results suggest that well-designed excipient emulsions may increase carotenoids bioavailability in the complex food matrices.
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Affiliation(s)
- Chao Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yinxin Fu
- Wuhan Fourth Hospital, Puai Hospital, Wuhan, Hubei 430032, China
| | - Yi Cao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jialu Huang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Hongyi Lin
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Peiyi Shen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | | | - Lingyu Han
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Tiantian Zhao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Xiaoxuan Yan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Qian Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China.
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30
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Wang W, Sun R, Xia Q. Influence of gelation of internal aqueous phase on in vitro controlled release of W1/O/W2 double emulsions-filled alginate hydrogel beads. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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31
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Teixé-Roig J, Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers. Int J Mol Sci 2022; 24:ijms24010498. [PMID: 36613938 PMCID: PMC9820608 DOI: 10.3390/ijms24010498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Curcumin presents interesting biological activities but low chemical stability, so it has been incorporated into different emulsion-based systems in order to increase its bioaccessibility. Many strategies are being investigated to increase the stability of these systems. Among them, the use of polysaccharides has been seen to highly improve the emulsion stability but also to modulate their digestibility and the release of the encapsulated compounds. However, the effect of these polysaccharides on nanoemulsions depends on the presence of other components. Then, this work aimed to study the effect of alginate addition at different concentrations (0-1.5%) on the gastrointestinal fate and stability of curcumin-loaded nanoemulsions formulated using soybean lecithin or whey protein as emulsifiers. Results showed that, in the absence of polysaccharides, whey protein was more effective than lecithin in preventing curcumin degradation during digestion and its use also provided greater lipid digestibility and higher curcumin bioaccessibility. The addition of alginate, especially at ≥1%, greatly prevented curcumin degradation during digestion up to 23% and improved the stability of nanoemulsions over time. However, it reduced lipid digestibility and curcumin bioaccessibility. Our results provide relevant information on the use of alginate on different emulsifier-based nanoemulsions to act as carriers of curcumin.
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32
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Rahmani-Manglano NE, Tirado-Delgado M, García-Moreno PJ, Guadix A, Guadix EM. Influence of emulsifier type and encapsulating agent on the in vitro digestion of fish oil-loaded microcapsules produced by spray-drying. Food Chem 2022; 392:133257. [PMID: 35636185 DOI: 10.1016/j.foodchem.2022.133257] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 04/27/2022] [Accepted: 05/17/2022] [Indexed: 11/16/2022]
Abstract
The influence of the emulsifier type and the encapsulating agent on the bioaccessibility of microencapsulated fish oil was investigated. Fish oil-loaded microcapsules were produced by spray-drying using carbohydrate-based encapsulating agents (glucose syrup or maltodextrin). Whey protein concentrate hydrolysate (WPCH) or Tween 20 (TW20) were used as the emulsifiers. The microcapsules were subjected to a three-phase in vitro digestion (oral, gastric, and intestinal phase) and the changes in the physicochemical properties of the samples were monitored throughout the simulated gastrointestinal tract (oil droplet size, ζ-potential, and microstructure). The lipolysis rate and extent were evaluated at the intestinal digestion phase. Contrary to the encapsulating agent, the emulsifier used in the infeed emulsion formulation significantly influenced lipid digestion. WPCH-based interfacial layer prevented oil droplets coalescence during and after processing more efficiently than TW20, which resulted in an increased specific surface area for lipases to adsorb and thus a higher bioaccessibility of the microencapsulated oil.
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Affiliation(s)
| | | | | | - Antonio Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
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Preparation of Fucoxanthin Nanoemulsion Stabilized by Natural Emulsifiers: Fucoidan, Sodium Caseinate, and Gum Arabic. Molecules 2022; 27:molecules27196713. [PMID: 36235250 PMCID: PMC9573593 DOI: 10.3390/molecules27196713] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/23/2022] [Accepted: 09/27/2022] [Indexed: 01/21/2023] Open
Abstract
This study was proposed to investigate the possibility of O/W nanoemulsion stabilization via natural emulsifiers as a delivery system for fucoxanthin. Nanoemulsions were prepared using ultrasonic treatment (150 W, amplitude 80%, 10 min) with different levels (0.5%, 1%, and 2% wt) of fucoidan, gum Arabic, and sodium caseinate as natural emulsifires and they were compared with tween 80. Then, the creaming index, stability, encapsulation efficacy, Fourier-transform infrared (FT-IR) spectroscopy, and in vitro release were evaluated. The best stability and lowest creaming index were observed at 2% wt of emulsifiers. Nanoemulsions with droplet sizes (113.27−127.50 nm) and zeta potentials (−32.27 to −58.87 mV) were prepared. The droplet size of nanoemulsions was reduced by increasing the emulsifier concentration, and the best nanoemulsion stability after 15 days of storage was in the following order: tween 80 > sodium caseinate > fucoidan > gum Arabic. The encapsulation efficacy of nanoemulsions stabilized by sodium caseinate, fucoidan, and gum Arabic were 88.51 ± 0.11%, 79.32 ± 0.09%, and 60.34 ± 0.13%, respectively. The in vitro gastrointestinal fucoxanthin release of nanoemulsion stabilized with tween 80, sodium caseinate, fucoidan, and gum Arabic were 85.14 ± 0.16%, 76.91 ± 0.34%, 71.41 ± 0.14%, and 68.98 ± 0.36%, respectively. The release of fucoxanthin from nanoemulsions followed Fickian diffusion. The FTIR also confirmed the encapsulation of fucoxanthin.
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34
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Martínez S, Espert M, Salvador A, Sanz T. The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Wang W, Dong Z, Gu L, Wu B, Ji S, Xia Q. Impact of internal aqueous phase gelation on in vitro lipid digestion of epigallocatechin gallate-loaded W 1 /O/W 2 double emulsions incorporated in alginate hydrogel beads. J Food Sci 2022; 87:4596-4608. [PMID: 36102167 DOI: 10.1111/1750-3841.16317] [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: 04/11/2022] [Revised: 08/08/2022] [Accepted: 08/11/2022] [Indexed: 11/30/2022]
Abstract
Our objective was to investigate if the internal aqueous phase gelation of Water-in-oil-in-water double emulsions encapsulated in alginate beads would affect their structural stability and lipid hydrolysis during in vitro digestion. Therefore, bioactive molecules such as (-)-epigallocatechin gallate were encapsulated into different types of delivery systems: original double emulsions (as control) and incorporated double emulsions (filled in alginate hydrogel beads), both with non-gelled or gelled internal aqueous phase by locust bean gum and κ-carrageenan. After 2 h of gastric digestion, the gelled original emulsions showed smaller mean droplet diameters and less coalescence during the in vitro simulated gastrointestinal digestion compared to the non-gelled original emulsions. For the incorporated emulsions, oil droplets released from beads aggregated under intestinal conditions, and the rate of lipolysis was delayed. Interestingly, the internal aqueous phase gelation also impacted the rate and cumulative amount of free fatty acids (FFA) released. PRACTICAL APPLICATION: The combination of incorporating (-)-epigallocatechin gallate-loaded double emulsions into the alginate hydrogel matrix and gelling the internal aqueous phase was a benefit to regulating the rate and extent of lipid digestion for specific applications in foods, such as to control blood lipid levels and appetite.
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Affiliation(s)
- Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Zhe Dong
- Department of Chemical and Pharmaceutical Engineering, Southeast University ChengXian College, Nanjing, China
| | - Liyuan Gu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Bi Wu
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing, China.,National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing, China.,Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou, China
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36
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Sahin SS, Akpinar AN, Gumus‐Bonacina CE. Formation and physical stability of hazelnut oil nanoemulsions: Comparison of a synthetic surfactant and a natural emulsifier. J SURFACTANTS DETERG 2022. [DOI: 10.1002/jsde.12621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Selvi Secil Sahin
- Department of Food Engineering Ankara University Ankara Turkey
- Department of Food Science and Nutrition University of Leeds Leeds UK
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37
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Chen X, Chen Y, Liu Y, Zou L, McClements DJ, Liu W. A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake. Compr Rev Food Sci Food Saf 2022; 21:3963-4001. [PMID: 35912644 DOI: 10.1111/1541-4337.13017] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 05/27/2022] [Accepted: 07/08/2022] [Indexed: 01/28/2023]
Abstract
Increasing awareness of the health benefits of specific constituents in fruits, vegetables, cereals, and other whole foods has sparked a broader interest in the potential health benefits of nutraceuticals. Many nutraceuticals are hydrophobic substances, which means they must be encapsulated in colloidal delivery systems. Oil-in-water emulsions are one of the most widely used delivery systems for improving the bioavailability and bioactivity of these nutraceuticals. The composition and structure of emulsions can be designed to improve the water dispersibility, physicochemical stability, and bioavailability of the encapsulated nutraceuticals. The nature of the emulsion used influences the interfacial area and properties of the nutraceutical-loaded oil droplets in the gastrointestinal tract, which influences their digestion, as well as the bioaccessibility, metabolism, and absorption of the nutraceuticals. In this article, we review recent in vitro and in vivo studies on the utilization of emulsions to improve the bioavailability of nutraceuticals. The findings from this review should facilitate the design of more efficacious nutraceutical-loaded emulsions with increased bioactivity.
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Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Yan Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yikun Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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38
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Iqbal MW, Riaz T, Mahmood S, Bilal M, Manzoor MF, Qamar SA, Qi X. Fucoidan-based nanomaterial and its multifunctional role for pharmaceutical and biomedical applications. Crit Rev Food Sci Nutr 2022; 64:354-380. [PMID: 35930305 DOI: 10.1080/10408398.2022.2106182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fucoidans are promising sulfated polysaccharides isolated from marine sources that have piqued the interest of scientists in recent years due to their widespread use as a bioactive substance. Bioactive coatings and films, unsurprisingly, have seized these substances to create novel, culinary, therapeutic, and diagnostic bioactive nanomaterials. The applications of fucoidan and its composite nanomaterials have a wide variety of food as well as pharmacological properties, including anti-oxidative, anti-inflammatory, anti-cancer, anti-thrombic, anti-coagulant, immunoregulatory, and anti-viral properties. Blends of fucoidan with other biopolymers such as chitosan, alginate, curdlan, starch, etc., have shown promising coating and film-forming capabilities. A blending of biopolymers is a recommended approach to improve their anticipated properties. This review focuses on the fundamental knowledge and current development of fucoidan, fucoidan-based composite material for bioactive coatings and films, and their biological properties. In this article, fucoidan-based edible bioactive coatings and films expressed excellent mechanical strength that can prolong the shelf-life of food products and maintain their biodegradability. Additionally, these coatings and films showed numerous applications in the biomedical field and contribute to the economy. We hope this review can deliver the theoretical basis for the development of fucoidan-based bioactive material and films.
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Affiliation(s)
| | - Tahreem Riaz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shahid Mahmood
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
| | | | - Sarmad Ahmad Qamar
- Institute of Organic and Polymeric Materials, National Taipei University of Technology, Taipei, Taiwan
| | - Xianghui Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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39
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40
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Infantes-Garcia MR, Verkempinck SH, Del Castillo-Santaella T, Maldonado-Valderrama J, Hendrickx ME, Grauwet T. In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107576] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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41
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Sun C, Zhang M, Zhang X, Li Z, Guo Y, He H, Liang B, Li X, Ji C. Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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42
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Oliyaei N, Moosavi-Nasab M, Tanideh N. WITHDRAWN: Preparation of fucoxanthin nanoemulsion stabilized by natural emulsifiers: fucoidan, sodium caseinate and gum Arabic. Heliyon 2022. [DOI: 10.1016/j.heliyon.2022.e09970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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43
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Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09752-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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44
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Tang W, Pang S, Luo Y, Sun Q, Tian Q, Pu C. Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materials. Food Funct 2022; 13:4734-4747. [PMID: 35388381 DOI: 10.1039/d1fo03500b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to prepare fish oil microcapsules by freeze-drying an emulsion co-stabilized by rice bran protein fibrils (RBPFs) and xanthan gum (XG) to improve the oxidation stability and controlled release effect. Emulsions stabilized either solely by RBPFs or unfibrillated rice bran protein (RBP) or by a combination of RBP and XG were also fabricated as microcapsule templates for comparison. The rheological properties, particle size, and zeta potential of the emulsions were examined. In addition, the characteristics of the fish oil microcapsules such as surface oil content, encapsulation efficiency, water activity, moisture content, morphological structure, oxidation stability, and digestive performance were also assessed. The rheological properties revealed that the addition of XG increased the storage modulus of the emulsion and reduced the loss modulus and apparent viscosity. At shear rates of 0-100 s-1, the fish oil emulsion did not exhibit any gel properties or shear thinning. Fibrillation increased the particle size of the fish oil emulsion, whereas adding XG reduced the droplet size. The combination of RBP fibrillation and XG addition provided the highest encapsulation efficiency for fish oil. Fibrillation reduced the water activity and moisture content of the fish oil microcapsules. The anisotropy of the fibrils and the high viscosity of XG produced a layer of wrapping on the continuous heterogeneous surface of the freeze-dried powder particles. RBPF/XG microcapsules stored at 45 °C for 1 month had the lowest peroxide value and thiobarbituric acid value, the lowest surface oil content, and the lightest yellowness. These results suggest that the combination of RBPFs and XG provides better encapsulation and protective effects for fish oil microcapsules. Upon simulated digestion, the microcapsules containing XG and RBPFs exhibited a more favorable controlled release of free fatty acids. These findings indicate that microcapsules formed from emulsions co-stabilized by XG and RBPFs are suitable for encapsulating fish oil in functional foods.
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Affiliation(s)
- Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Shuxian Pang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yongxue Luo
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Qin Tian
- National Research Center for Geoanalysis, Beijing 100037, China
| | - Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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45
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Zhang S, Yin F, Zheng L, Zheng X, Yang Y, Xiao D, Ai B, Sheng Z. Steam‐exploded camellia (
Camellia oleifera
Abel.) seed protein improves the stability of camellia seed oil emulsions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shanying Zhang
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
- College of Food Science and Engineering Hainan University Haikou 570228 China
| | - Fengman Yin
- College of Life Sciences Hainan University Haikou 570228 China
| | - Lili Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Xiaoyan Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Yang Yang
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Dao Xiao
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Binling Ai
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Zhanwu Sheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
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46
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Salehi S, Nourbakhsh MS, Yousefpour M, Rajabzadeh G, Sahab-Negah S. Co-encapsulation of Curcumin and Boswellic Acids in Chitosan-Coated Niosome: An In-vitro Digestion Study. J Microencapsul 2022; 39:226-238. [PMID: 35384786 DOI: 10.1080/02652048.2022.2060360] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
AIM In this study chitosan-coated niosome (ChN) was utilized for bioavailability enhancement of curcumin (Cn) and boswellic acids (BAs). METHODS The bare niosome (BN) was prepared by the heating method and optimized by using the mixture design procedure. Physicochemical stability, as well as the in vitro release, and bioavailability of Cn and BAs in BN and ChN were studied. RESULTS The optimized BN had a mean diameter of 70.00 ± 0.21 nm and surface charge of -31.00 ± 0.25 mv, which changed to 60.01 ± 0.20 nm and +40.00 ± 0, respectively, in ChN. In-vitro digestion study revealed chitosan layer augmented the bioavailability of Cn and BAs to 79.02 ± 0.13 and 81 ± 0.10, respectively. The chitosan layer obviously improved the physical stability of Cn and BA in the niosome vehicle, by means of vesicle size, zeta potential, and encapsulation efficiency. CONCLUSION The Chitosan-coated niosome was considered to be promising delivery system for increasing the bioavailability of Cn and BAs.
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Affiliation(s)
- Sahar Salehi
- Ph. D Candidate, Faculty of Materials and Metallurgical Engineering, Semnan University, Semnan, Iran.
| | - Mohammad Sadegh Nourbakhsh
- Associate Professor, Biomedical Engineering- Biomaterials, Faculty of Materials and Metallurgical Engineering, Semnan University, Semnan, Iran. P.O.Box: 19111-35131 - Tel - Fax: +98 23 33383166 E-mail: ORCiD: 0000-0002-5252-4047
| | - Mardali Yousefpour
- Professor, Faculty of Materials and Metallurgical Engineering, Semnan University, Semnan, Iran. P.O.Box: 19111-35131 Tel Fax: +98 23 3383166 E-mail: ORCiD: 0000-0002-7240-0877
| | - Ghadir Rajabzadeh
- Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran, P.O.Box: 91851-76933 Tel Fax: +98 51 35425406 E-mail: ORCiD: 0000-0001-5073-9450
| | - Sajad Sahab-Negah
- Assistant Professor, Neuroscience Research center, Mashhad University of Medical Sciences, Mashhad, Iran.,Shefa Neuroscience Research Center, Khatam Alanbia Hospital, Teharn, Iran P.O.Box: 91779-48564 Tel Fax: +98 51 38828560 E-mail: ORCiD: 0000-0002-2242-9794
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47
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Tan Y, Zhou H, McClements DJ. Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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48
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Fontes-Candia C, Martínez JC, López-Rubio A, Salvia-Trujillo L, Martín-Belloso O, Martínez-Sanz M. Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products. Food Chem 2022; 387:132877. [PMID: 35397271 DOI: 10.1016/j.foodchem.2022.132877] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 01/18/2023]
Abstract
Agar and κ-carrageenan emulsion gels and oil-filled aerogels were investigated as curcumin carriers and their structure and mechanical properties, as well as their structural changes upon in vitro gastrointestinal digestion were characterized. Agar emulsion gels presented stiffer behaviour, with smaller and more homogeneous oil droplets (ϕ ∼ 12 µm) than those from κ-carrageenan (ϕ ∼ 243 µm). The structure of κ-carrageenan gels was characterized by the presence of rigid swollen linear chains, while agar produced more branched networks. After simulated gastrointestinal digestion bile salt lamellae/micelles (∼5 nm) and larger vesicles of partially digested oil (Rg ∼ 20-50 nm) were the predominant structures, being their proportion dependent of the polysaccharide type and the physical state of the gel network. The presence of curcumin induced the formation of larger vesicles and limited the formation of mixed lamellae/micelles.
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Affiliation(s)
- Cynthia Fontes-Candia
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Juan Carlos Martínez
- ALBA Synchrotron Light Facility, Carrer de la Llum 2-26, 08290, Cerdanyola del Vallés, Barcelona, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Laura Salvia-Trujillo
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Marta Martínez-Sanz
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM + CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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49
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Zhang Q, Zhang C, Luo X, Wang Z, Guo J, Bi Y. Protein stabilized seabuckthorn fruit oil Nanoemulsion:Preparation, characterization and performance research. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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50
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Shi F, Tian X, Chang Y, Shen J, Xue C. Structure-function relationships between the primary structural properties and multilayer emulsion-fabricating function of an anionic polysaccharide (sulfated fucan). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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