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Xu J, Ji F, Luo S, Jiang S, Yu Z, Ye A, Zheng Z. Fabrication of soy protein-polyphenol covalent complex nanoparticles with improved wettability to stabilize high-oil-phase curcumin emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38895880 DOI: 10.1002/jsfa.13672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/21/2024]
Abstract
BACKGROUND Recent studies have shown that the wettability of protein-based emulsifiers is critical for emulsion stability. However, few studies have been conducted to investigate the effects of varying epigallocatechin gallate (EGCG) concentrations on the wettability of protein-based emulsifiers. Additionally, limited studies have examined the effectiveness of soy protein-EGCG covalent complex nanoparticles with improved wettability as emulsifiers for stabilizing high-oil-phase (≥ 30%) curcumin emulsions. RESULTS Soy protein isolate (SPI)-EGCG complex nanoparticles (SPIEn) with improved wettability were fabricated to stabilize high-oil-phase curcumin emulsions. The results showed that EGCG forms covalent bonds with SPI, which changes its secondary structure, enhances its surface charge, and improves its wettability. Moreover, SPIEn with 2.0 g L -1 EGCG (SPIEn-2.0) exhibited a better three-phase contact angle (56.8 ± 0.3o) and zeta potential (-27 mV) than SPI. SPIEn-2.0 also facilitated the development of curcumin emulsion gels at an oil volume fraction of 0.5. Specifically, the enhanced network between droplets as a result of the packing effects and SPIEn-2.0 with inherent antioxidant function was more effective at inhibiting curcumin degradation during long-term storage and ultraviolet light exposure. CONCLUSION The results of the present study indicate that SPIEn with 2.0 g L -1 EGCG (SPIEn-2.0) comprises the optimum conditions for fabricating emulsifiers with improved wettability. Additionally, SPIEn-0.2 can improve the physicochemical stability of high-oil-phase curcumin emulsions, suggesting a novel strategy to design and fabricate high-oil-phase emulsion for encapsulating bioactive compounds. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jingjing Xu
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Fuyun Ji
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shaotong Jiang
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhenyu Yu
- School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Zhi Zheng
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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Hei X, Liu Z, Li S, Wu C, Jiao B, Hu H, Ma X, Zhu J, Adhikari B, Wang Q, Shi A. Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream. Int J Biol Macromol 2024; 257:128183. [PMID: 37977455 DOI: 10.1016/j.ijbiomac.2023.128183] [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: 09/10/2023] [Revised: 11/07/2023] [Accepted: 11/14/2023] [Indexed: 11/19/2023]
Abstract
Pickering emulsions are of great interest to the food industry and their freeze-thaw stability important when used in frozen foods. Particles of soybean isolate (SPI) were heat treated and then crosslinked with transglutaminase (TG) enzyme to produce Pickering emulsions. The protein particles produced using unheated and uncrosslinked SPI (NSPI) was used as the benchmark. The mean particle size, absolute zeta potential, and surface hydrophobicity of protein particles produced using heat treatment and TG crosslinking (at 40 U/g) SPI (HSPI-TG-40) were the highest and substantially higher than those produced using NSPI. The thermal treatment of protein particles followed by crosslinking with TG enzyme improved the freeze-thaw stability of Pickering emulsions stabilized by them. The Pickering emulsions produced using HSPI-TG-40 had the lowest temperature for ice crystal formation and they had better freeze-thaw stability. The plant-based ice cream prepared by HSPI-TG-40 particle-stabilized Pickering emulsions had suitable texture and freeze-thaw stability compared to the ice cream produced using NSPI. The Pickering particles produced using heat treatment of SPI followed by crosslinking with TG (at 40 U/g) produced the most freeze-thaw stable Pickering emulsions. These Pickering particles and Pickering emulsions could be used in frozen foods such as ice cream.
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Affiliation(s)
- Xue Hei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Shanshan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chao Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinjin Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, 3083, VIC, Australia
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Ding Y, Xiao N, Tian X, Guo S, Jiang A, Ai M. Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro. Food Res Int 2023; 169:112812. [PMID: 37254389 DOI: 10.1016/j.foodres.2023.112812] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/04/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
In this paper, the effects of the polysaccharide-addition order (before and after homogenisation) on the stability of nanoemulsion stabilised by sonicated egg white peptides and the in vitro digestive behaviour of loaded β-carotene were investigated. The pyrene fluorescence results showed that the concentration of micelles formed by flaxseed gum (FG) in complex with peptides was significantly higher than that of peach gum (PG). The order of polysaccharide-addition affected the emulsion properties and stability; adding polysaccharides before homogenisation led to protein bridging flocculation, low polysaccharide coverage and a higher interfacial adsorbed protein content of the emulsion. PG enhanced potential spatial resistance and electrostatic repulsion, effectively prevented emulsion flocculation and improved electrostatic stability. After homogenisation, FG was added to emulsions to improve environmental stability, including ionic, temperature and storage stability. Due to the viscosity of polysaccharides and the formed polysaccharide-protein-lipid aggregates, the increasing degree of bridging flocculation promoted the prominent of apparent viscosity, and the G' and G'' exhibited a frequency-dependent increase. The polysaccharide type and mode changed the surface loading charge and droplet interface thickness, delayed the destruction of the droplet structure by protease, and slowed the release of β-carotene to form micelles. In this study, a stable emulsion system and an efficient emulsion transport system for bioactive substances were obtained by regulating polysaccharides adding order, which is significant for constructing an efficient food emulsion delivery system.
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Affiliation(s)
- Yiwen Ding
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Nan Xiao
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xingguo Tian
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Shanguang Guo
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Aimin Jiang
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Minmin Ai
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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Zhang M, Chen H, Feng Z, An T, Liu F. A stable peony seed oil emulsion that enhances the stability, antioxidant activity, and bioaccessibility of curcumin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Cellulose nanofiber from pomelo spongy tissue as a novel particle stabilizer for Pickering emulsion. Int J Biol Macromol 2022; 224:1439-1449. [DOI: 10.1016/j.ijbiomac.2022.10.230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 10/14/2022] [Accepted: 10/25/2022] [Indexed: 11/05/2022]
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Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09756-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractThe present study aims to investigate the in vitro intestinal digestion fate of Pickering emulsions with complex dual particle interfaces. Pickering oil-in-water emulsions (PPM-E) stabilized by plant (pea) protein-based microgels (PPM), as well as PPM-E where the interface was additionally covered by cellulose nanocrystals (CNC), were designed at acidic pH (pH 3.0). The gastrointestinal fate of the PPM-E and free fatty acid (FFA) release, was tested via the INFOGEST static in vitro digestion model and data was fitted using theoretical models. Lipid digestion was also monitored using lipase alone bypassing the gastric phase to understand the impact of proteolysis on FFA release. Coalescence was observed in the PPM-stabilized emulsions in the gastric phase, but not in those co-stabilized by CNC. However, coalescence occurred during the intestinal digestion stage, irrespective of the CNC concentration added (1–3 wt % CNC). The presence of CNC lowered the lipolysis kinetics but raised the extent of FFA release as compared to in its absence (p < 0.05), due to lower levels of gastric coalescence, i.e., a higher interfacial area. The trends were similar when just lipase was added with no prior gastric phase, although the extent and rate of FFA release was reduced in all emulsions, highlighting the importance of prior proteolysis in lipolysis of such systems. In summary, an electrostatically self-assembled interfacial structure of two types of oppositely-charged particles (at gastric pH) might be a useful strategy to enable enhanced delivery of lipophilic compounds that require protection in the stomach but release in the intestines.
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Tang XM, Liu PD, Chen ZJ, Li XY, Huang R, Liu GD, Dong RS, Chen J. Encapsulation of a Desmodium intortum Protein Isolate Pickering Emulsion of β-Carotene: Stability, Bioaccesibility and Cytotoxicity. Foods 2022; 11:foods11070936. [PMID: 35407023 PMCID: PMC8997623 DOI: 10.3390/foods11070936] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/22/2022] [Accepted: 03/22/2022] [Indexed: 12/10/2022] Open
Abstract
Owing to their excellent characteristics, Pickering emulsions have been widely used in the development and the application of new carriers for embedding and for delivering active compounds. In this study, β-carotene was successfully encapsulated in a Pickering emulsion stabilized using Desmodium intortum protein isolate (DIPI). The results showed that the encapsulation efficiencies of β-carotene in the control group Tween 20 emulsion (TE) and the DIPI Pickering emulsion (DIPIPE) were 46.7 ± 2.5% and 97.3 ± 0.8%, respectively. After storage for 30 days at 25 °C and 37 °C in a dark environment, approximately 79.4% and 72.1% of β-carotene in DIPIPE were retained. Compared with TE, DIPIPE can improve the stability of β-carotene during storage. In vitro digestion experiments showed that the bioaccessibility rate of β-carotene in DIPIPE was less than that in TE. Cytotoxicity experiments showed that DIPI and β-carotene micelles within a specific concentration range exerted no toxic effects on 3T3 cells. These results indicate that DIPIPE can be used as a good food-grade carrier for embedding and transporting active substances to broaden the application of the protein-based Pickering emulsion system in the development of functional foods.
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Affiliation(s)
- Xue-Mei Tang
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, One Health Institute, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Pan-Dao Liu
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Zhi-Jian Chen
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Xin-Yong Li
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Rui Huang
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Guo-Dao Liu
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Rong-Shu Dong
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
- Correspondence: (R.-S.D.); (J.C.); Tel./Fax: +86-13648660908 (R.-S.D.); +86-18976956535 (J.C.)
| | - Jian Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, One Health Institute, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
- Correspondence: (R.-S.D.); (J.C.); Tel./Fax: +86-13648660908 (R.-S.D.); +86-18976956535 (J.C.)
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Nanotechnology in aquaculture: Applications, perspectives and regulatory challenges. AQUACULTURE AND FISHERIES 2022. [DOI: 10.1016/j.aaf.2021.12.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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9
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Wei Y, Wang C, Liu X, Mackie A, Zhang M, Dai L, Liu J, Mao L, Yuan F, Gao Y. Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107064] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106562] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Wei Y, Yu Z, Lin K, Yang S, Tai K, Liu J, Mao L, Yuan F, Gao Y. Fabrication, Physicochemical Stability, and Microstructure of Coenzyme Q10 Pickering Emulsions Stabilized by Resveratrol-Loaded Composite Nanoparticles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1405-1418. [PMID: 31940190 DOI: 10.1021/acs.jafc.9b06678] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The aim of this study was to develop a novel system for the co-delivery of resveratrol and coenzyme Q10 (CoQ10). It was achieved with a combination of resveratrol-loaded composite nanoparticles and CoQ10-loaded Pickering emulsions. Different levels of resveratrol (0.05-0.30%, w/v) were entrapped into composite nanoparticles by the method of emulsification-evaporation. The size of composite nanoparticles was around 300-600 nm, and the maximum loading capacity of resveratrol was up to 13.88% (w/w). Hydrogen bonds, hydrophobic effects, and electrostatic attraction participated in the self-assembly of composite nanoparticles. The stability of CoQ10 Pickering emulsions was monitored under simulated environmental stresses (pH, ionic strength, UV radiation, and heat) and accelerated storage conditions. The physical stability of Pickering emulsions was dependent on the particle compositions, and the CoQ10 entrapped was also protected by the resveratrol-loaded nanoparticles. The morphology of Pickering emulsions was observed with the aid of optical microscopy, confocal laser scanning microscopy, and cryo-scanning electronic microscopy. The nutraceutical Pickering emulsions were designed for the co-delivery of resveratrol and CoQ10, which has the potential to be a novel vehicle for bioactive ingredients.
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Affiliation(s)
- Yang Wei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Zhongping Yu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Kangsen Lin
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Shufang Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Kedong Tai
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Jinfang Liu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Like Mao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Fang Yuan
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
| | - Yanxiang Gao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing 100083 , P. R. China
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Sarkar A, Zhang S, Holmes M, Ettelaie R. Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics. Adv Colloid Interface Sci 2019; 263:195-211. [PMID: 30580767 DOI: 10.1016/j.cis.2018.10.002] [Citation(s) in RCA: 127] [Impact Index Per Article: 25.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Revised: 10/19/2018] [Accepted: 10/19/2018] [Indexed: 11/25/2022]
Abstract
Lipid digestion is a bio-interfacial process that is largely governed by the binding of the lipase-colipase-biosurfactant (bile salts) complex onto the surface of emulsified lipid droplets. Therefore, engineering oil-water interfaces that prevent competitive displacement by bile salts and/or delay the transportation of lipase to the lipidoidal substrate can be an effective strategy to modulate lipolysis in human physiology. In this review, we present the mechanistic role of Pickering emulsions i.e. emulsions stabilised by micron-to-nano sized particles in modulating the important fundamental biological process of lipid digestion by virtue of their distinctive stability against coalescence and resilience to desorption by intestinal biosurfactants. We provide a systematic summary of recent experimental investigations and mathematical models that have blossomed in the last decade in this domain. A strategic examination of the behavior and mechanism of lipid digestion of droplets stabilised by particles in simulated biophysical environments (oral, gastric, intestinal regimes) was conducted. Various particle-laden interfaces were considered, where the particles were derived from synthetic or biological sources. This allowed us to categorize these particles into two classes based on their mechanistic role in modifying lipid digestion. These are 'human enzyme-unresponsive particles' (e.g. silica, cellulose, chitin, flavonoids) i.e. the ones that cannot to be digested by human enzymes, such as amylase, protease and 'human enzyme-responsive particles' (e.g. protein microgels, starch granules), which can be readily digested by humans. We focused on the role of particle shape (spherical, anisotropic) on modifying both interfacial and bulk phases during lipolysis. Also, the techniques currently used to alter the kinetics of lipid digestion using intelligent physical or chemical treatments to control interfacial particle spacing were critically reviewed. A comparison of how various mathematical models reported in literature predict free fatty acid release kinetics during lipid digestion highlighted the importance of the clear statement of the underlying assumptions. We provide details of the initial first order kinetic models to the more recent models, which account for the rate of adsorption of lipase at the droplet surface and include the crucial aspect of interfacial dynamics. We provide a unique decision tree on model selection, which is appropriate to minimize the difference between experimental data of free fatty acid generation and model predictions based on precise assumptions of droplet shrinkage, lipase-binding rate, and nature of lipase transport process to the particle-laden interface. Greater insights into the mechanisms of controlling lipolysis using particle-laden interfaces with appropriate mathematical model fitting permit better understanding of the key lipid digestion processes. Future outlook on interfacial design parameters, such as particle shape, size, polydispersity, charge, fusion, material chemistry, loading and development of new mathematical models that provide closed-loop equations from early to later stages of kinetics are proposed. Such future experiments and models hold promise for the tailoring of particle-laden interfaces for delaying lipid digestion and/or site-dependent controlled release of lipidic active molecules in composite soft matter systems, such as food, personal care, pharmaceutical, healthcare and biotechnological applications.
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McClements DJ. Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility. Food Funct 2018; 9:22-41. [PMID: 29119979 DOI: 10.1039/c7fo01515a] [Citation(s) in RCA: 150] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Many researchers are currently developing emulsion-based delivery systems to increase the bioavailability of lipophilic bioactive agents, such as oil-soluble vitamins, nutraceuticals, and lipids. Oil-in-water emulsions can be specifically designed to improve the bioavailability of these bioactives by altering their composition and structural organization. This article reviews recent progress in understanding the impact of emulsion properties on the bioaccessibility of lipophilic bioactive agents, including oil phase composition, aqueous phase composition, droplet size, emulsifier type, lipid physical state, and droplet aggregation state. This knowledge can be used to design emulsions that can enhance the bioavailability and efficacy of encapsulated hydrophobic bioactives.
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