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Karimi S, Nateghi L, Hosseini E, Fakheri MA. Effect of chitosomes loaded zein on physicochemical, mechanical, microbial, and sensory characteristics of probiotic Kashk during cold storage. Food Chem X 2024; 23:101624. [PMID: 39100248 PMCID: PMC11295914 DOI: 10.1016/j.fochx.2024.101624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 07/02/2024] [Accepted: 07/02/2024] [Indexed: 08/06/2024] Open
Abstract
Functional foods like probiotics offer health benefits against various diseases, and plant bioactive compounds can enhance their growth. Zein, a protein, shows biological activity upon hydrolysis, and encapsulating it in nanoparticles improves bioavailability. This study examined chitosan-coated nanoliposomes as carriers for hydrolyzed and unhydrolyzed maize zein to fortify kashk. Combining chitosan and hydrolyzed zein in a 1:2 ratio achieves the highest encapsulation efficiency, antioxidant activity, smallest particle size, polydispersity index, and zeta potential. FTIR and XRD analyses confirm hydrolyzed zein's entrapment and crystalline nature post-encapsulation. Optimized nanoliposomes release hydrolyzed zein faster in simulated intestinal fluid than in gastric fluid, indicating high bioavailability and stability. When used to fortify kashk, these nanoliposomes slightly lower acidity but maintain standard pH over 60-day cold storage, improve elastic properties, and enhance probiotic viability. At the same time, sensory attributes remain comparable to the control, highlighting their functional food potential.
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Affiliation(s)
- Sara Karimi
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Leila Nateghi
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Elahesadat Hosseini
- Department of Food Science and Technology, National Nutrition Sciences and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Department of Chemical Engineering, Payame Noor University, Tehran, Iran
| | - Mohammad Ali Fakheri
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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2
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Liu Y, Wu Q, Zhang J, Mao X. Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes. Food Chem 2024; 455:139873. [PMID: 38850987 DOI: 10.1016/j.foodchem.2024.139873] [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: 01/19/2024] [Revised: 05/02/2024] [Accepted: 05/26/2024] [Indexed: 06/10/2024]
Abstract
The kind of compounding emulsifier used and the amount of compounding have a significant impact on the emulsion's stability. In this study, the average particle size, Zeta potential, emulsification index, laser confocal microstructure, and rheological properties shows that the ratio of monoglyceride-xanthan gum and sucrose ester-xanthan gum could maintain the good stability of the emulsion in a certain range, and the monoglyceride and sucrose ester compounding could effectively improve the stability of the emulsion in a specific ratio (7:3). The results of fluorescence spectroscopy, Fourier transform infrared spectroscopy and sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the simultaneous complexation of three substances was more likely to produce hydrophobic interactions with walnut proteins than the simultaneous complexation of two substances. Also confirmed were the hydrogen bonding connections between the proteins and the monoglyceride, sucrose ester, and xanthan gum. Monoglyceride and xanthan gum complexes were also found to stabilize more proteins.
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Affiliation(s)
- Yuqing Liu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
| | - Qingzhi Wu
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), Shihezi 832003, China.
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3
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Li X, Lin Y, Huang Y, Li X, An F, Song H, Huang Q. Preparation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high-speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6573-6583. [PMID: 38520286 DOI: 10.1002/jsfa.13481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 03/02/2024] [Accepted: 03/21/2024] [Indexed: 03/25/2024]
Abstract
BACKGROUND Pectin extracted by high-speed shearing from passion fruit peel (HSSP) is a potentially excellent wall material for encapsulating curcumin, which has multiple advantages over pectin prepared by heated water extraction. HSSP was used to fabricate complex nanoparticles of zein-sodium caseinate-pectin for encapsulation of curcumin in this study. The influence of heating on the physicochemical properties of the composite nanoparticles was also investigated, as well as the effect of composite nanoparticles on the encapsulation efficiency, antioxidant activity and release characteristics of curcumin. RESULTS The nanoparticles were formed through electrostatic interactions, hydrogen bonds and hydrophobic interactions between the proteins and HSSP. A temperature of 50 °C was more favorable for generating compact and small-sized nanoparticles, which could effectively improve the encapsulation efficiency and functional properties. Moreover, compared to other pectin used in the study, the nanoparticles prepared with HSSP showed the best functionality with a particle size of 234.28 ± 0.85 nm, encapsulation rate of 90.22 ± 0.54%, free radical scavenging rate of 78.97% and strongest protective capacity in simulated gastric fluid and intestinal release effect. CONCLUSION Zein-sodium caseinate-HSSP is effective for encapsulating and delivering hydrophobic bioactive substances such as curcumin, which has potential applications in the functional food and pharmaceutical industries. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, China
| | - Yupeng Lin
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yumeng Huang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xin Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, China
| | - Fengping An
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Hongbo Song
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
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4
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Shao F, Zhang Y, Wan X, Duan Y, Cai M, Hu K, Zhang H. Molecular regulation of rapeseed protein for improving its techno-functional properties. Int J Biol Macromol 2024; 275:133441. [PMID: 38955302 DOI: 10.1016/j.ijbiomac.2024.133441] [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: 06/22/2024] [Accepted: 06/24/2024] [Indexed: 07/04/2024]
Abstract
To improve the techno-functional properties of rapeseed protein (RP), this work tried to regulate the molecular structure of RP via inducing the co-assembly of RP with zein and whey protein (WP). The results showed that WP and zein mainly regulate the folding process of RP through hydrophobic and disulfide bonds, thereby altering the structural conformation and forming stable complex RP (CRP). WP addition not only increased the number of surface charges and hydrophilicity of proteins, but also decreased their sizes, improved the water solubility, as well as the availability of active groups. These changes significantly increased the foaming capacity (from 60 % to 147 %) and in vitro gastric digestion rate (from 10 % to 60 %) of CRP. Besides, WP also contributed to the formation of gels and the regulation of their textural profiles. Comparatively, zein improved the hydrophobicity of CRP and balanced degree of intermolecular forces, which effectively increased the emulsifying activity index of CRP from 22 m2/g to 90 m2/g. Zein decreased the hardness, springiness and water-holding capacity of gel, but increased its gumminess and chewiness. Overall, both WP and zein effectively changed the structural conformation of RP, and improved its techno-functional properties, which provides an effective strategy to modify protein.
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Affiliation(s)
- Feng Shao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuanlong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xia Wan
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Kai Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Li T, Wang D, Zhang X, Wang L. Structural characterization and binding interaction of rice glutelin fibrils complexing with curcumin. Food Chem 2024; 448:139063. [PMID: 38579555 DOI: 10.1016/j.foodchem.2024.139063] [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: 12/24/2023] [Revised: 03/07/2024] [Accepted: 03/15/2024] [Indexed: 04/07/2024]
Abstract
The rice glutelin (RG), the separated retentate (RGFs) and filtrate (FGFs) fractions from total glutelin fibrils (TGFs) at pH 3.5 were used as carrier for curcumin in this test. The solubility and antioxidant activities of curcumin were improved after binding with protein and fibrils. Compared to other complexes, the RGFs-curcumin complex exhibited a highest curcumin solubility (48.05%) and a superior sustained release property, probably owing to the stable hydrogen bond between the surface groups of fibrils and hydroxyl groups of polyphenols. In addition, thermodynamic parameters revealed that the RG/TGFs/RGFs-curcumin complexes were stabilized by hydrogen bonds and van der Waals forces, whereas FGFs interacted with curcumin through specific electrostatic interaction. Besides, after interacting with curcumin, the fibrils gathered into coarsened and agglutinated fibrillar aggregates, relating to the increment of a-helix and β-sheet structure. These results suggested that RGFs could be a good alternative for curcumin delivery in food industry.
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Affiliation(s)
- Ting Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Dong Wang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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6
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Lu Y, Jiang Y, Liu J, Yang X, Zhao Y, Fan F. Preparation and Properties of Walnut Protein Isolate-Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions. Foods 2024; 13:2389. [PMID: 39123580 PMCID: PMC11311381 DOI: 10.3390/foods13152389] [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: 06/30/2024] [Revised: 07/25/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
To enhance the functional properties of walnut protein isolate (WalPI), hydrophilic whey protein isolate (WPI) was selected to formulate WalPI-WPI nanoparticles (nano-WalPI-WPI) via a pH cycling technique. These nano-WalPI-WPI particles were subsequently employed to stabilize high internal phase Pickering emulsions (HIPEs). By adjusting the mass ratio of WalPI to WPI from 9:1 to 1:1, the resultant nano-WalPI-WPI exhibited sizes ranging from 70.98 to 124.57 nm, with a polydispersity index of less than 0.326. When the mass ratio of WalPI to WPI was 7:3, there were significant enhancements in various functional properties: the solubility, denaturation peak temperature, emulsifying activity index, and emulsifying stability index increased by 6.09 times, 0.54 °C, 318.94 m2/g, and 552.95 min, respectively, and the surface hydrophobicity decreased by 59.23%, compared with that of WalPI nanoparticles (nano-WalPI), with the best overall performance. The nano-WalPI-WPI were held together by hydrophobic interactions, hydrogen bonding, and electrostatic forces, which preserved the intact primary structure and improved resistance to structural changes during the neutralization process. The HIPEs stabilized by nano-WalPI-WPI exhibited an average droplet size of less than 30 μm, with droplets uniformly dispersed and maintaining an intact spherical structure, demonstrating superior storage stability. All HIPEs exhibited pseudoplastic behavior with good thixotropic properties. This study provides a theoretical foundation for enhancing the functional properties of hydrophobic proteins and introduces a novel approach for constructing emulsion systems stabilized by composite proteins as emulsifiers.
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Affiliation(s)
- Yanling Lu
- College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China; (Y.L.); (Y.J.); (J.L.)
| | - Yuxin Jiang
- College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China; (Y.L.); (Y.J.); (J.L.)
| | - Jiongna Liu
- College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China; (Y.L.); (Y.J.); (J.L.)
| | - Xiaoqin Yang
- Key Laboratory of Forest Disaster Warning and Control of Yunnan Province, Kunming 650224, China;
- Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Southwest China, Southwest Forestry University, Kunming 650224, China
| | - Yueliang Zhao
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200240, China;
| | - Fangyu Fan
- College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China; (Y.L.); (Y.J.); (J.L.)
- Key Laboratory of Forest Disaster Warning and Control of Yunnan Province, Kunming 650224, China;
- Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Southwest China, Southwest Forestry University, Kunming 650224, China
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Nie Y, Kong Y, Peng J, Sun J, Fan B. Enhanced oral bioavailability of cannabidiol by flexible zein nanoparticles: in vitro and pharmacokinetic studies. Front Nutr 2024; 11:1431620. [PMID: 39086540 PMCID: PMC11289775 DOI: 10.3389/fnut.2024.1431620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2024] [Accepted: 07/04/2024] [Indexed: 08/02/2024] Open
Abstract
Introduction Cannabidiol (CBD) has a variety of pharmacological effects including antiepileptic, antispasmodic, anxiolytic and anti-inflammatory among other pharmacological effects. However, since CBD is a terpene-phenolic compound, its clinical application is limited by its poor water solubility, low stability, and low bioavailability. Methods In this study, we used several strategies to address the above problems. Hydrochloric acid was used to modify zein to improve the molecular flexibility. Flexible zein nanoparticles (FZP-CBD) loaded with CBD was prepared to improve the stability and bioavailability of CBD. The parameters were evaluated in terms of morphology, particle size (PS), polydispersity index (PDI), zeta potential (ZP), entrapment efficiency (EE%), loading capacity (LC%), and storage stability. Simulated gastrointestinal fluid release experiment and bioavailability assay were applied in the evaluation. Results The simulated gastrointestinal fluid experiment showed that the release rates of FZP-CBD and natural zein nanoparticles (NZP-CBD) loaded with CBD were 3.57% and 89.88%, respectively, after digestion with gastric fluid for 2 h, 92.12% and 92.56%, respectively, after intestinal fluid digestion for 2 h. Compared with NZP-CBD, the C max of FZP-CBD at 3 different doses of CBD was increased by 1.7, 1.3 and 1.5 times respectively, and AUC0-t was increased by 1.4, 1.1 and 1.7 times respectively, bioavailability (F) was increased by 135.9%, 114.9%, 169.6% respectively. Discussion The experimental results showed that FZP-CBD could protect most of the CBD from being released in the stomach, and then control its release in the intestines, promote the absorption of CBD in the small intestine, and increase the bioavailability of CBD. Therefore, FZP-CBD could improve the utilization value of CBD and provide a new idea for the application of CBD in medicine and pharmacy.
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Affiliation(s)
| | | | | | | | - Bin Fan
- Beijing Key Laboratory of Basic Research on Traditional Chinese Medicine to Prevent and Control Major Diseases, Experimental Research Center, China Academy of Chinese Medical Sciences, Beijing, China
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Gao X, Liu Z, Chen J, Zhu D, Liu H, Li J, Zhao X, Mi H. Encapsulation of luteolin by self-assembled Rha/SSPS/SPI nano complexes: Characterization, stability, and gastrointestinal digestion in vitro. Food Res Int 2024; 188:114532. [PMID: 38823889 DOI: 10.1016/j.foodres.2024.114532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 02/17/2024] [Accepted: 05/16/2024] [Indexed: 06/03/2024]
Abstract
Luteolin has anti-inflammatory, antioxidant, and anti-tumor functions, but its poor water solubility and stability limit its applications in foods as a functional component. In this study, the nanocomposites loading luteolin (Lut) with soybean protein isolate (SPI), soluble soybean polysaccharide (SSPS) and/or rhamnolipid (Rha) were prepared by layer-by-layer shelf assembly method, and their properties were also evaluated. The results showed that Rha/SPI/Lut had the smallest particle size (206.24 nm) and highest loading ratio (8.03 μg/mg) while Rha/SSPS/SPI/Lut had the highest encapsulation efficiency (82.45 %). Rha interacted with SPI through hydrophobic interactions as the main driving force, while SSPS attached to SPI with only hydrogen bonding. Furthermore, the synergistic effect between Rha and SSPS was observed in Rha/SSPS/SPI/Lut complex, in consequence, it had the best thermal and storage stability, and the slowest release in gastrointestinal digestion. Thus, this approach provided an alternative way for the application of luteolin in functional foods.
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Affiliation(s)
- Xiaoya Gao
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China
| | - Zuxin Liu
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China
| | - Jingxin Chen
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China.
| | - Danshi Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China
| | - He Liu
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China
| | - Xiaohui Zhao
- Department of Oncology, First Affiliated Hospital of Jinzhou Medical University, Jinzhou 121000, China
| | - Hongbo Mi
- College of Food Science and Engineering, Bohai University, Jinzhou 121000, China.
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Liu Y, Ma L, Zhang Q, Liu Y, Li D. Construction of fatty acid-ovalbumin binary complexes to improve the water dispersibility, thermal/digestive stability and bioaccessibility of lutein: A comparative study of different fatty acids. Int J Biol Macromol 2024; 273:133010. [PMID: 38852735 DOI: 10.1016/j.ijbiomac.2024.133010] [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: 04/26/2024] [Revised: 05/30/2024] [Accepted: 06/06/2024] [Indexed: 06/11/2024]
Abstract
Lipids are increasingly being incorporated into delivery systems due to their ability to facilitate intestinal absorption of lipid-soluble nutrients through molecular solubilization and micellization. In this work, self-assembled complexes of ovalbumin (OVA) and nine dietary fatty acids (FAs) were constructed to improve the processability and absorbability of lutein (LUT). Results showed that all FAs could form stable hydrophilic particles with OVA under the optimized ultrasound-coupled pH conditions. Fourier infrared spectroscopy and transmission electron microscopy analysis showed that these binary complexes effectively encapsulated LUT with an encapsulation rate > 90.0 %. Stability experiments showed that these complexes protected LUT well, which could improve thermal stability and in vitro digestive stability by 1.66-3.58-fold and 1.27-2.74-fold, respectively. Besides, the bioaccessibility of LUT was also enhanced by 7.16-24.99-fold. The chain length and saturation of FAs affected the stability and absorption of LUT. Therefore, these results provided some reference for the selection of FAs for efficient delivery of lipid-soluble nutrients.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Liyuan Ma
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Qian Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, People's Republic of China.
| | - Dan Li
- Navy Medical Center, Naval Medical University, Shanghai 200433, People's Republic of China
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10
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Lin Z, Zhan L, Qin K, Li Y, Qin Y, Yang L, Sun Q, Ji N, Xie F. Design and Characterization of a Novel Core-Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin. Foods 2024; 13:1837. [PMID: 38928779 PMCID: PMC11202432 DOI: 10.3390/foods13121837] [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: 03/21/2024] [Revised: 05/22/2024] [Accepted: 05/24/2024] [Indexed: 06/28/2024] Open
Abstract
Curcumin is a naturally occurring hydrophobic polyphenolic compound with a rapid metabolism, poor absorption, and low stability, which severely limits its bioavailability. Here, we employed a starch-protein-based nanoparticle approach to improve the curcumin bioavailability. This study focused on synthesizing nanoparticles with a zein "core" and a carboxymethylated short-chain amylose (CSA) "shell" through anti-solvent precipitation for delivering curcumin. The zein@CSA core-shell nanoparticles were extensively characterized for physicochemical properties, structural integrity, ionic stability, in vitro digestibility, and antioxidant activity. Fourier-transform infrared (FTIR) spectroscopy indicates nanoparticle formation through hydrogen-bonding, hydrophobic, and electrostatic interactions between zein and CSA. Zein@CSA core-shell nanoparticles exhibited enhanced stability in NaCl solution. At a zein-to-CSA ratio of 1:1.25, only 15.7% curcumin was released after 90 min of gastric digestion, and 66% was released in the intestine after 240 min, demonstrating a notable sustained release effect. Furthermore, these nanoparticles increased the scavenging capacity of the 1,1-diphenyl-2-picrylhydrazyl (DPPH•) free radical compared to those composed solely of zein and were essentially nontoxic to Caco-2 cells. This research offers valuable insights into curcumin encapsulation and delivery using zein@CSA core-shell nanoparticles.
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Affiliation(s)
- Zhiwei Lin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Linjie Zhan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Kaili Qin
- School of Public Health, Anhui University of Science and Technology, Huainan 232001, China;
| | - Yang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, UK;
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11
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Chen J, Zhang Z, Li H, Sun M, Tang H. Preparation, structural characterization, and functional attributes of zein-lysozyme-κ-carrageenan ternary nanocomposites for curcumin encapsulation. Int J Biol Macromol 2024; 270:132264. [PMID: 38734340 DOI: 10.1016/j.ijbiomac.2024.132264] [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: 05/05/2024] [Accepted: 05/08/2024] [Indexed: 05/13/2024]
Abstract
The low water solubility and inadequate bioavailability of curcumin significantly hinder its broad biological applications in the realms of food and medicine. There is limited information currently available regarding the particle characteristics and functional capabilities of zein-lysozyme-based nanomaterials. Thereby, the primary goal of the current work is to effectively develop innovative zein-lysozyme-κ-carrageenan complex nanocomposites (ZLKC) as a reliable carrier for curcumin encapsulation. As a result, ZLKC nanoparticles showed a smooth spherical nanostructure with improved encapsulation efficiency. Fourier-transform infrared, fluorescence spectroscopy, dissociation assay, and circular dichroism analysis revealed that hydrophobic and electrostatic interactions and hydrogen bonding were pivotal in the construction and durability of these composites. X-ray diffraction examination affirmed the lack of crystallinity in curcumin encapsulated within nanoparticles. The incorporation of κ-carrageenan significantly improved the physicochemical stability of ZLKC nanoparticles in diverse environmental settings. Additionally, ZLKC nanocomposites demonstrated enhanced antioxidant and antimicrobial properties, as well as sustained release characteristics. Therefore, these findings demonstrate the potential application of ZLKC nanocomposites as delivery materials for encapsulating bioactive substances.
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Affiliation(s)
- Jin Chen
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Zhuangwei Zhang
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry & Chemical Engineering, Nanjing University, Nanjing 210023, PR China
| | - Huihui Li
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Mengchu Sun
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Hongjin Tang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China.
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12
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Huang D, Wang L, Li K, Liu L, Chen X, He L, Wang L, Song A. Alkali-assisted extraction, characterization and encapsulation functionality of enzymatic hydrolysis-resistant prolamin from distilled spirit spent grain. Int J Biol Macromol 2024; 271:132664. [PMID: 38801853 DOI: 10.1016/j.ijbiomac.2024.132664] [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: 10/18/2023] [Revised: 05/03/2024] [Accepted: 05/23/2024] [Indexed: 05/29/2024]
Abstract
Curcumin is a natural lipophilic polyphenol that exhibits significant various biological properties such as antioxidant and anti-inflammatory properties following oral administration. However, its uses have shown limitations concerning aqueous solubility, bioavailability and biodegradability that could be improved by prolamin-based nanoparticle. In this study, curcumin was encapsulated into prolamin from sorghum (SOP) and wheat (WHP) and distilled spirit spent grain (DSSGP), which was obtained after microbial proteolysis of the former two cereal grains. All the three prolamins showed clear variation of protein profiles and microstructure as confirmed by electrophoresis analysis, disulfide bond determination and Fourier-transform infrared spectroscopy (FTIR). For curcumin-loaded nanospheres (NPs) fabrication, three prolamin-based NPs shared features of spherical shape, uniform particle size, and smooth surface. The average size ranged from 122 to 193 nm depending on the prolamin variety and curcumin loading. In the experiments in vitro, curcumin showed significantly improved UV/thermal stability. Furthermore, DSSGP was more resistant to enzymatic digestion in vitro, hence achieving the controlled release of curcumin in gastrointestinal tract. Collectively, the results indicated the improved bioavailability and biodegradability of curcumin encapsulated by DSSGP, which would be an innovative potential encapsulant for effective protection and targeted delivery of hydrophobic compounds.
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Affiliation(s)
- Diandian Huang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lingyuan Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Keting Li
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68503, USA
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68503, USA
| | - Xingyi Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lei Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68503, USA.
| | - Angxin Song
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China
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13
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Tian M, Cheng J, Guo M. Stability, Digestion, and Cellular Transport of Soy Isoflavones Nanoparticles Stabilized by Polymerized Goat Milk Whey Protein. Antioxidants (Basel) 2024; 13:567. [PMID: 38790672 PMCID: PMC11117734 DOI: 10.3390/antiox13050567] [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: 03/27/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/26/2024] Open
Abstract
Soy isoflavones (SIF) are bioactive compounds with low bioavailability due to their poor water solubility. In this study, we utilized polymerized goat milk whey protein (PGWP) as a carrier to encapsulate SIF with encapsulation efficiency of 89%, particle size of 135.53 nm, and zeta potential of -35.16 mV. The PGWP-SIF nanoparticles were evaluated for their stability and in vitro digestion properties, and their ability to transport SIF was assessed using a Caco-2 cell monolayer model. The nanoparticles were resistant to aggregation when subjected to pH changes (pH 2.0 to 8.0), sodium chloride addition (0-200 mM), temperature fluctuations (4 °C, 25 °C, and 37 °C), and long-term storage (4 °C, 25 °C, and 37 °C for 30 days), which was mainly attributed to the repulsion generated by steric hindrance effects. During gastric digestion, only 5.93% of encapsulated SIF was released, highlighting the nanoparticles' resistance to enzymatic digestion in the stomach. However, a significant increase in SIF release to 56.61% was observed during intestinal digestion, indicating the efficient transport of SIF into the small intestine for absorption. Cytotoxicity assessments via the MTT assay showed no adverse effects on Caco-2 cell lines after encapsulation. The PGWP-stabilized SIF nanoparticles improved the apparent permeability coefficient (Papp) of Caco-2 cells for SIF by 11.8-fold. The results indicated that using PGWP to encapsulate SIF was an effective approach for delivering SIF, while enhancing its bioavailability and transcellular transport.
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Affiliation(s)
- Mu Tian
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China;
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China;
| | - Jianjun Cheng
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China;
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA
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14
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Ahmadzadeh S, Ubeyitogullari A. Lutein encapsulation into dual-layered starch/zein gels using 3D food printing: Improved storage stability and in vitro bioaccessibility. Int J Biol Macromol 2024; 266:131305. [PMID: 38569990 DOI: 10.1016/j.ijbiomac.2024.131305] [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: 01/12/2024] [Revised: 03/23/2024] [Accepted: 03/30/2024] [Indexed: 04/05/2024]
Abstract
The ability of 3D printing to encapsulate, protect, and enhance lutein bioaccessibility was investigated under various printing conditions. A spiral-cube-shaped geometry was used to investigate the effects of printing parameters, namely zein concentration (Z; 20, 40, and 60 %) and printing speed (PS; 4, 8, 14, and 20 mm/s). Coaxial extrusion 3D printing was used with lutein-loaded zein as the internal flow material, and corn starch paste as the external flow material. The viscosities of the inks, microstructural properties, storage stability, and bioaccessibility of encapsulated lutein were determined. The sample printed with a zein concentration of 40 % at a printing speed of 14 mm/s (Z-40/PS-14) exhibited the best shape integrity. When lutein was entrapped in starch/zein gels (Z-40/PS-14), only 39 % of lutein degraded after 21 days at 25 °C, whereas 78 % degraded at the same time when crude lutein was studied. Similar improvements were also observed after storing at 50 °C for 21 days. Furthermore, after simulated digestion, the bioaccessibility of encapsulated lutein (9.8 %) was substantially higher than that of crude lutein (1.5 %). As a result, the developed delivery system using 3D printing could be an effective strategy for enhancing the chemical stability and bioaccessibility of bioactive compounds (BCs).
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Affiliation(s)
- Safoura Ahmadzadeh
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
| | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA; Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA.
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15
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Shao F, Zhang Y, Wan X, Duan Y, Cai M, Zhang H. Improving the properties of whey protein isolate-zein nanogels with novel acidifiers: Re-dispersity, stability and quercetin bioavailability. Int J Biol Macromol 2024; 266:131284. [PMID: 38569984 DOI: 10.1016/j.ijbiomac.2024.131284] [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: 08/30/2023] [Revised: 03/18/2024] [Accepted: 03/29/2024] [Indexed: 04/05/2024]
Abstract
Low bioavailability of quercetin (Que) reduces its preclinical and clinical benefits. In order to improve Que bioavailability, a novel whey protein isolate (WPI)-zein nanogel was prepared by pH-driven self-assembly and heat-induced gelatinization. The results showed that hydrochloric acid can be substituted by both acetic acid and citric acid during the pH-driven process. After encapsulation, the bioavailability of Que in nanogels (composed of 70 % WPI) induced by different acidifiers increased to 19.89 % (citric acid), 21.65 % (hydrochloric acid) and 24.34 % (acetic acid), respectively. Comparatively, nanogels induced by acetic acid showed higher stability (pH and storage stability), re-dispersibility (75.62 %), Que bioavailability (24.34 %), and antioxidant capacity (36.78 % for DPPH scavenging rates). s improved performance of nanogels. In mechanism, acetic acid significantly balanced different intermolecular forces by weakening "acid-induced denaturation" effect. Moreover, the faster binding of Que and protein as well as higher protein molecular flexibility and randomness (higher ratio of random coil) was also observed in nanogels induced by acetic acid. All of these changes contributed to improve nanogels performances. Overall, WPI-zein nanogels induced by acetic acid might be a safe, efficiency and stable delivery system to improve the bioavailability of hydrophobic active ingredients.
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Affiliation(s)
- Feng Shao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuanlong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xia Wan
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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16
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Lei Y, Lee Y. Nanoencapsulation and delivery of bioactive ingredients using zein nanocarriers: approaches, characterization, applications, and perspectives. Food Sci Biotechnol 2024; 33:1037-1057. [PMID: 38440671 PMCID: PMC10908974 DOI: 10.1007/s10068-023-01489-6] [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: 08/18/2023] [Revised: 11/06/2023] [Accepted: 11/19/2023] [Indexed: 03/06/2024] Open
Abstract
Zein has garnered widespread attention as a versatile material for nanosized delivery systems due to its unique self-assembly properties, amphiphilicity, and biocompatibility characteristics. This review provides an overview of current approaches, characterizations, applications, and perspectives of nanoencapsulation and delivery of bioactive ingredients within zein-based nanocarriers. Various nanoencapsulation strategies for bioactive ingredients using various types of zein-based nanocarrier structures, including nanoparticles, nanofibers, nanoemulsions, and nanogels, are discussed in detail. Factors affecting the stability of zein nanocarriers and characterization methods of bioactive-loaded zein nanocarrier structures are highlighted. Additionally, current applications of zein nanocarriers loaded with bioactive ingredients are summarized. This review will serve as a guide for the selection of appropriate nanoencapsulation techniques within zein nanocarriers and a comprehensive understanding of zein-based nanocarriers for specific applications in the food, pharmaceutical, cosmetic, and agricultural industries. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01489-6.
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Affiliation(s)
- Yanlin Lei
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801 USA
| | - Youngsoo Lee
- Department of Biological Systems Engineering, Washington State University at Pullman, Pullman, WA 203, L.J. Smith Hall, 1935 E. Grimes Way99164-6120 USA
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17
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Yang X, Lv Z, Han C, Zhang J, Duan Y, Guo Q. Stability and encapsulation properties of daidzein in zein/carrageenan/sodium alginate nanoparticles with ultrasound treatment. Int J Biol Macromol 2024; 262:130070. [PMID: 38340944 DOI: 10.1016/j.ijbiomac.2024.130070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 12/23/2023] [Accepted: 02/07/2024] [Indexed: 02/12/2024]
Abstract
This study aimed to prepare carrageenan/sodium alginate double-stabilized layers of zein nanoparticles loaded with daidzein using ultrasound technology to investigate the effect of ultrasound treatment on the stability of composite nanoparticles and encapsulation of daidzein. Compared with composite nanoparticles without ultrasound treatment, the encapsulation efficiency of nanoparticles was increased (90.36 %) after ultrasound treatment (320 W, 15 min). Ultrasound treatment reduced the particle size and PDI of nanoparticles and improved the stability and solubility of nanoparticles. Transmission electron microscopy (TEM) and scanning electron microscopy (SEM) revealed that the nanoparticles treated with ultrasound were smooth spherical and uniformly distributed. Fourier transform infrared spectroscopy (FTIR) results showed that the main forces that form nanoparticles are hydrogen bonding, electrostatic interactions and hydrophobic interactions. Fluorescence and CD chromatography showed that ultrasound treatment alters the secondary structure of zein and maintains nanoparticle stability. Encapsulation of daidzein in nanocarriers with ultrasound treatment can effectively scavenge DPPH and ABTS free radicals, improve antioxidant activity, and realize the slow release of daidzein in the gastrointestinal tract. The results showed that ultrasonication helps the construction of hydrophobic bioactives delivery carriers and provides better protection for unstable bioactives.
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Affiliation(s)
- Xue Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhuojia Lv
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cuiping Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Junfang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yujie Duan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qingxin Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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18
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Chen J, Zhang Z, Li R, Li H, Tang H. Investigating the interaction mechanism between gliadin and lysozyme through multispectroscopic analysis and molecular dynamic simulations. Food Res Int 2024; 180:114081. [PMID: 38395578 DOI: 10.1016/j.foodres.2024.114081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 01/24/2024] [Accepted: 01/29/2024] [Indexed: 02/25/2024]
Abstract
The development of stable nanocomplexes based on gliadin and other biopolymers shows potential applications as delivery vehicles in the food industry. However, there is limited study specifically targeting the gliadin-lysozyme system, and their underlying interaction mechanism remains poorly understood. Therefore, the objective of this study was to investigate the binding mechanism between gliadin and lysozyme using a combination of multispectroscopic methods and molecular dynamic simulations. Stable gliadin-lysozyme complex nanoparticles were prepared using an anti-solvent precipitation method with a gliadin-to-lysozyme mass ratio of 2:1 and pH 4.0. The characteristic changes in the UV-visible spectrum of gliadin induced by lysozyme confirmed the complex formation. The analyses of fluorescence, FT-IR spectra, and dissociation tests demonstrated the indispensability of hydrophobic, electrostatic, and hydrogen bonding interactions in the preparation of the composites. Scanning electron microscopy revealed that the surface morphology of the nanoparticles changed from smooth and spherical to rough and irregular with the addition of lysozyme. Furthermore, molecular dynamic simulations suggested that lysozyme bound to the hydrophobic region of gliadin and hydrogen bonding was crucial for the stability of the complex. These findings contribute to the advancement of gliadin-lysozyme complex nanoparticles as an efficient delivery system for encapsulating bioactive compounds in food industry.
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Affiliation(s)
- Jin Chen
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Zhuangwei Zhang
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry & Chemical Engineering, Nanjing University, Nanjing 210023, PR China
| | - Renjie Li
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Huihui Li
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Hongjin Tang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China.
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19
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Ma Z, Dai C, Liu Y, Liu G, Mao X, Liu F, Liu X. Ultrasonic-antisolvent two-step assembly of carboxymethylated corn fiber gum-coated zein particles for enhanced curcumin delivery. Food Chem 2024; 434:137448. [PMID: 37748291 DOI: 10.1016/j.foodchem.2023.137448] [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: 08/05/2023] [Revised: 09/05/2023] [Accepted: 09/08/2023] [Indexed: 09/27/2023]
Abstract
Zein particles (ZPs) have garnered considerable interest in delivery system construction for its capacity to encapsulate hydrophobic substances. Nonetheless, the instability of ZPs is an obstacle to application. Coating carboxymethylated corn fiber gum (CMCFG) which is a modified polysaccharide molecule enriched with anionic groups on the surface of ZPs is expected to overcome this limitation. Here, we evaluated the cell viability of CMCFG to Caco-2, proving the safety of CMCFG with different substitution degree (0.42, 0.52 and 0.70) below 20 mg/mL. Furthermore, curcumin, a hydrophobic model compound, was loaded onto ZPs coated with CMCFG using ultrasonic-antisolvent method, achieving a remarkable encapsulation efficiency (91.19%) and enhanced stability and bioaccessibility. Multiple characteristic approaches, such as zeta potential, FTIR, XRD, ultraviolet absorption spectra revealed that the assembly process mainly relied on hydrophobic interactions and electrostatic interactions. This study provides novel insights into encapsulation methods for hydrophobic nutrients.
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Affiliation(s)
- Zhiyuan Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; College of Food Science and Nutritional Engineering, China Agricultural University, 10008 Beijing, China
| | - Chenlin Dai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yike Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Guoku Liu
- College of Agronomy, Hebei Agricultural University, Baoding 071001, Hebei, China
| | - Xueying Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, 10008 Beijing, China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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20
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Shehzad Q, Liu Z, Zuo M, Wang J. The role of polysaccharides in improving the functionality of zein coated nanocarriers: Implications for colloidal stability under environmental stresses. Food Chem 2024; 431:136967. [PMID: 37604006 DOI: 10.1016/j.foodchem.2023.136967] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 07/14/2023] [Accepted: 07/20/2023] [Indexed: 08/23/2023]
Abstract
Zein has gained popularity over the past few years as an incredible food and bio-based materials. The potential functions and health benefits of zein microcapsules or micro-/nanoparticles in bioactive components delivery, structured emulsion, etc., have received great attention. However, the development has been limited by colloidal destabilization, especially when thermal processing is involved. There is a recent trend in developing zein-polysaccharide complexes (ZPCs), which has tremendously improved the performance of zein-based colloidal carrier systems or emulsions. Increasing our understanding of zein interactions and their contribution to the structure of various macromolecules can help us to develop novel biomaterials that can be used in food, agriculture, biomedicine, and cosmetics. In addition, these nanocarriers are suitable for the encapsulation and delivery of bioactive compounds which have positive perspective in food industry. Therefore, this article aimed to review recent advances in the ZPCs that can be applied to functional or health-promoting foods, with a focus on the characteristics of different ZPCs, factors and mechanisms affecting the stability (especially thermal stability) of these complexes, and their application in food industry as a carrier for BCs. Further, the stability of ZPCs based emulsions under processing and physiological environments, as well some typical effective methods are introduced. Also, the principal challenges and prospects were enumerated and discussed.
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Affiliation(s)
- Qayyum Shehzad
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China; National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China
| | - Zelong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China.
| | - Min Zuo
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China.
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
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21
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Azevedo MA, Teixeira JA, Pastrana L, Cerqueira MA. Rhamnolipids: A biosurfactant for the development of lipid-based nanosystems for food applications. Compr Rev Food Sci Food Saf 2024; 23:e13252. [PMID: 38284602 DOI: 10.1111/1541-4337.13252] [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: 10/28/2022] [Revised: 08/28/2023] [Accepted: 09/20/2023] [Indexed: 01/30/2024]
Abstract
Biosurfactants (surfactants synthesized by microorganisms) are produced by microorganisms and are suitable for use in different areas. Among biosurfactants, rhamnolipids are the most studied and popular, attracting scientists, and industries' interest. Due to their unique characteristics, the rhamnolipids have been used as synthetic surfactants' alternatives and explored in food applications. Besides the production challenges that need to be tackled to guarantee efficient production and low cost, their properties need to be adjusted to the final application, where the pH instability needs to be considered. Moreover, regulatory approval is needed to start being used in commercial applications. One characteristic of interest is their capacity to form oil-in-water nanosystems. Some of the most explored have been nanoemulsions, solid-lipid nanoparticles and nanostructured lipid carriers. This review presents an overview of the main properties of rhamnolipids, asserts the potential and efficiency of rhamnolipids to replace the synthetic surfactants in the development of nanosystems, and describes the rhamnolipids-based nanosystems used in food applications. It also discusses the main characteristics and methodologies used for their characterization and in the end, some of the main challenges are highlighted.
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Affiliation(s)
- Maria A Azevedo
- International Iberian Nanotechnology Laboratory, Braga, Portugal
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Lorenzo Pastrana
- International Iberian Nanotechnology Laboratory, Braga, Portugal
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22
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Wang H, Song B, Zhou J, Gao G, Ding Y, Meng X, Ke L, Ding W, Zhang S, Chen T, Rao P. Fabrication and characterization of curcumin-loaded nanoparticles using licorice protein isolate from Radix Glycyrrhizae. Int J Biol Macromol 2024; 255:128235. [PMID: 37981268 DOI: 10.1016/j.ijbiomac.2023.128235] [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: 08/18/2023] [Revised: 11/16/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
Licorice was widely used in food and herbal medicine. In its extract industry, a substantial amount of licorice protein was produced and discarded as waste. Herein, we extracted Licorice Protein Isolate (LPI) and explored its potential as a curcumin nanocarrier. Using a pH-driven method, we fabricated LPI-curcumin nanoparticles with diameters ranging from 129.30 ± 3.21 nm to 75.03 ± 1.19 nm, depending on the LPI/curcumin molar ratio. The formation of LPI-curcumin nanoparticles was primarily driven by hydrophobic interactions, with curcumin entrapped in LPI being in an amorphous form. These nanoparticles significantly enhanced curcumin properties in terms of solubility, photochemical stability, and stability under varying pH, storage, and physiological conditions. Moreover, the loaded curcumin exhibited a 2.58-fold increase in cellular antioxidant activity on RAW 264.7 cells and a 1.86-fold increase in antitumor activity against HepG2 cells compared to its free form. These findings suggested that LPI could potentially serve as a promising novel delivery material.
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Affiliation(s)
- Huiqin Wang
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China
| | - Binbin Song
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Jianwu Zhou
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China
| | - Guanzhen Gao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China.
| | - Yanan Ding
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Xiangyu Meng
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Lijing Ke
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Wei Ding
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Suyun Zhang
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Tianbao Chen
- School of Pharmacy, Queen's University Belfast, Belfast BT9 7BL, United Kingdom
| | - Pingfan Rao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China
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23
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Bao X, Rong S, Fu Q, Liu H, Han Y, Liu F, Ye Z, Chen S. Zein-yeast carboxymethyl glucan particles formed by anti-solvent precipitation for encapsulating resveratrol. Int J Biol Macromol 2023; 253:127557. [PMID: 37865360 DOI: 10.1016/j.ijbiomac.2023.127557] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 10/04/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
In the work, zein-yeast carboxymethyl glucan (ZY) particles were fabricated by a novel ultrasonic assisted anti-solvent precipitation (ASP) method, which was a good delivery system for resveratrol. The particle size and zeta-potential of ZY samples were detected by Zetasizer Pro analyzer, they gradually increased as the mass ratio of zein and yeast carboxymethyl glucan (YCG) changed from 10:1 to 10:5. The intermolecular interactions were investigated by zeta-potentiometric analyzer, Fourier transform infrared spectroscopy and fluorescence spectroscopy. Electrostatic interaction, hydrogen bonding and hydrophobic effects between zein and YCG molecules were identified as the main driving forces in the formation of ZY particles. The optimized ZY (10:3) binary particles were used as delivery system for encapsulating and protecting resveratrol. They had high encapsulation efficiency (85.4 %) and loading capacity (6.1 %), and increased the retention rate of resveratrol by 2.10 and 1.21 folds after exposure to light and heat conditions, effectively protect resveratrol against light and thermal degradation. These particles also delayed the release of resveratrol in simulated gastrointestinal digestion, which might improve its oral bioavailability. In conclusion, ZY binary particles could be regarded as a useful and promising delivery vehicle, which might contribute to the application of hydrophobic bioactive ingredients in functional foods.
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Affiliation(s)
- Xiaoying Bao
- School of Public Health, Wuhan University, 430071, China.
| | - Shuang Rong
- School of Public Health, Wuhan University, 430071, China.
| | - Qi Fu
- School of Public Health, Wuhan University, 430071, China.
| | - Hao Liu
- Hubei Provincial Center for Disease Control and Prevention, 430079, China.
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest Agriculture & Forestry University, Yangling, China.
| | - Zhan Ye
- School of Food Science and Technology, Jiangnan University, China.
| | - Shuai Chen
- School of Public Health, Wuhan University, 430071, China.
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24
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Li Y, Liu J, Shi X, Zhang H, Zhang L, Xu Z, Zhang T, Yu Y, Du Z. Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability. Food Res Int 2023; 172:113120. [PMID: 37689888 DOI: 10.1016/j.foodres.2023.113120] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Natural multicomponent peptides with abundant bioactivity, varied sizes, and tunable interaction potential are available for rational designing novel self-assembled delivery carriers. Herein, we exploited zein-hyaluronic acid nanoparticles (Z-HA NPs) with a predetermined ordered structure as precursor templates to induce the self-assembly of egg white-derived peptides (EWDP) to generate stable spherical architectures for the enhancement of curcumin (Cur). The resulting Z-EWDP-HA NPs encapsulated hydrophobic Cur through robust hydrogen bonding and hydrophobic interactions with high encapsulation efficiency (97.38% at pH 7.0). The NPs presented superior Cur aqueous solubility, redispersibility, and photothermal stability. More importantly, the self-assembled EWDP could exert synergistic antioxidant activity with Cur and enhance the bioaccessibility of Cur. Meanwhile, the favorable biocompatibility and membrane affinity of EWDP further prolonged residence and time-controlled release feature of Cur in the small intestine. Precursor template-induced multicomponent peptides' self-assembly provides an efficient and controllable strategy for co-enhanced bioactivity and self-assembly capacity of peptides, which could dramatically broaden the functionalization of multicomponent peptides hydrolyzed from natural food proteins.
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Affiliation(s)
- Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Xiaoxia Shi
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Leiyi Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ziang Xu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Yiding Yu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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25
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Zhang Z, Hu Y, Ji H, Lin Q, Li X, Sang S, Julian McClements D, Chen L, Long J, Jiao A, Xu X, Jin Z, Qiu C. Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides. Food Chem 2023; 415:135736. [PMID: 36863232 DOI: 10.1016/j.foodchem.2023.135736] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/03/2023] [Accepted: 02/15/2023] [Indexed: 02/21/2023]
Abstract
Core-shell biopolymer nanoparticles are assembled from a hydrophobic protein (zein) core and a hydrophilic polysaccharide (carboxymethyl dextrin) shell. The nanoparticles were shown to have good stability and the ability to protect quercetin from chemical degradation under long-term storage, pasteurization, and UV irradiation. Spectroscopy analysis shows that electrostatic, hydrogen bonding, and hydrophobic interactions are the main driving forces for the formation of composite nanoparticles. Quercetin coated with nanoparticles significantly enhanced its antioxidant and antibacterial activities and showed good stability and slow release in vitro during simulated gastrointestinal digestion. Furthermore, the encapsulation efficiency of carboxymethyl dextrin-coated zein nanoparticles (81.2%) for quercetin was significantly improved compared with that of zein nanoparticles alone (58.4%). These results indicate that carboxymethyl dextrin-coated zein nanoparticles can significantly improve the bioavailability of hydrophobic nutrient molecules such as quercetin and provide a valuable reference for their application in the field of biological delivery of energy drinks and food.
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Affiliation(s)
- Zhiheng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yao Hu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hangyan Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qianzhu Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China
| | - Shangyuan Sang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | | | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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26
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Yu C, Shan J, Fu Z, Ju H, Chen X, Xu G, Liu Y, Li H, Wu Y. Co-Encapsulation of Curcumin and Diosmetin in Nanoparticles Formed by Plant-Food-Protein Interaction Using a pH-Driven Method. Foods 2023; 12:2861. [PMID: 37569129 PMCID: PMC10418428 DOI: 10.3390/foods12152861] [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: 07/08/2023] [Revised: 07/19/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
In this work, a pH-driven method was used to prepare zein-soy protein isolate (SPI) composite nanoparticles (NPs). The mass ratio of SPI to zein influenced the Z-average size (Z-ave). Once the zeta potential stabilized, SPI was completely coated on the periphery of the zein NPs. The optimal mass ratio of zein:SPI was found to be 2:3. After determining the structure using TEM, curcumin (Cur) and/or diosmetin (Dio) were loaded into zein-SPI NPs for co-encapsulation or individual delivery. The co-encapsulation of Cur and Dio altered their protein conformations, and both Cur and Dio transformed from a crystalline structure to an amorphous form. The protein conformation change increased the number of binding sites between Dio and zein NPs. As a result, the encapsulation efficiency (EE%) of Dio improved from 43.07% to 73.41%, and thereby increased the loading efficiency (LE%) of zein-SPI NPs to 16.54%. Compared to Dio-loaded zein-SPI NPs, Cur/Dio-loaded zein-SPI NPs improved the storage stability of Dio from 61.96% to 82.41% within four weeks. The extended release of bioactive substances in the intestine during simulated gastrointestinal digestion improved the bioavailability. When exposed to a concentration of 0-800 µg/mL blank-loaded zein-SPI NPs, the viability of HepG2 and LO-2 cells was more than 90%, as shown in MTT assay tests. The zein-SPI NPs are non-toxic, biocompatible, and have potential applications in the food industry.
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Affiliation(s)
- Chong Yu
- Harbin Jilida Technology Co., Ltd., Harbin 150001, China;
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Jingyu Shan
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Ze Fu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Hao Ju
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Xiao Chen
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Guangsen Xu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Yang Liu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Huijing Li
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Yanchao Wu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
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27
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Yu C, Shan J, Ju H, Chen X, Xu G, Wu Y. Construction of a Ternary Composite Colloidal Structure of Zein/Soy Protein Isolate/Sodium Carboxymethyl Cellulose to Deliver Curcumin and Improve Its Bioavailability. Foods 2023; 12:2692. [PMID: 37509784 PMCID: PMC10379602 DOI: 10.3390/foods12142692] [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: 05/23/2023] [Revised: 07/08/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
This work presents the fabrication of ternary nanoparticles (Z/S/C NPs) comprising zein (Z), soy protein isolate (SPI) and carboxymethylcellulose sodium (CMC-Na) through a pH-driven method. The results showed that the smallest particle size (71.41 nm) and the most stable zeta potential, measuring -49.97 mV, were achieved with the following ratio of ternary nanoparticles Z/SPI/CMC-Na (2:3:3). The surface morphology of the nanoparticles was further analyzed using transmission electron microscopy, and the synthesized nanoparticles were utilized to encapsulate curcumin (Cur), a hydrophobic, bioactive compound. The nanoparticles were characterized using a particle size analyzer, infrared spectroscopy, and X-ray diffraction (XRD) techniques. The results revealed that the formation of nanoparticles and the encapsulation of Cur were driven by electrostatic, hydrogen-bonding and hydrophobic interactions. The drug loading efficiency (EE%) of Z/S/C-cur nanoparticles reached 90.90%. The Z/S/C ternary nanoparticles demonstrated enhanced storage stability, photostability and simulated the gastrointestinal digestion of Cur. The release of Cur and variations in the particle size of nanoparticles were investigated across different stages of digestion. The biocompatibility of the Z/S/C ternary nanoparticles was assessed by conducting cell viability assays on HepG2 and L-O2 cells, which showed no signs of cytotoxicity. These results suggested that the ternary composite nanoparticles have potential in delivering nutritional foods and health-promoting bioactive substances.
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Affiliation(s)
- Chong Yu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Jingyu Shan
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Hao Ju
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Xiao Chen
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Guangsen Xu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
| | - Yanchao Wu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China
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28
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Khan ZU, Khan T, Khan H, Khan NU, Ding Y, Ali A, Ni J. Eco-Friendly Sustainable Nanocarriers to Treat Oxidative Stresses and Skin Aging-Related Ailments, Valorization of a By-Product. Bioengineering (Basel) 2023; 10:798. [PMID: 37508825 PMCID: PMC10376035 DOI: 10.3390/bioengineering10070798] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 06/18/2023] [Accepted: 06/28/2023] [Indexed: 07/30/2023] Open
Abstract
The peel from Citrus-sinensis L. is a medicinally significant food waste, and its extract (O-Ext) could be significant against oxidative stresses and skin aging, However, the penetration barriers, instability in formulation, undefined toxicities, and enzymatic activities make the O-Ext difficult to formulate and commercialize. The goal of this study was to evaluate O-Ext against oxidative stress, prepare O-Ext-loaded nano-lipid carriers (O-NLCs), and load them into topical O/W-emulsion (O-NLC-E) to improve O-Ext permeation and its in vivo antiaging effects. TPC, TFC, DPPH activity, and mineral/metal contents of O-Ext were determined via atomic-absorption spectroscopy. For bioactive compounds profiling, GC-MS analysis was carried out. O-NLCs were prepared and tested for physicochemical attributes, while HaCaT and fibroblast cells were used to study permeation and cytotoxicity. The kinetic characteristics of ex vivo permeation through rat skin were established, following the Higuchi model. Following written consent, safety investigations were conducted on human volunteers for three months, where optimized O-NLC-E and B-NLC-E were regularly applied on cheeks. Non-invasive procedures were used to assess the volunteer's skin erythema, TEWL, sebum level, melanin, hydration, pH, elasticity, and pore sizes after specified intervals. The results demonstrated that applying O-NLC-E formulation to the skin of volunteers directed significant antiaging benefits. The study offers nanotechnology-based sustainability approach against skin ageing.
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Affiliation(s)
- Zaheer Ullah Khan
- Department of Pharmacy, COMSATS University Islamabad, Abbottabad Campus, Abbottabad 22060, Pakistan
| | - Taous Khan
- Department of Pharmacy, COMSATS University Islamabad, Abbottabad Campus, Abbottabad 22060, Pakistan
| | - Hira Khan
- Department of Pharmacy, Abbottabad University of Science and Technology, Havelian, Abbottabad 22500, Pakistan
| | - Naveed Ullah Khan
- Department of Pharmacy, CECOS University of Engineering and Emerging Sciences, Peshawar 25000, Pakistan
| | - Yang Ding
- College of Pharmacy, Pharmaceutical Series, China Pharmaceutical University, Nanjing 210000, China
| | - Atif Ali
- Department of Pharmacy, COMSATS University Islamabad, Abbottabad Campus, Abbottabad 22060, Pakistan
| | - Jiang Ni
- Department of Pharmacy, Affiliated Hospital of Jiangnan University, Wuxi 214000, China
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29
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Formation of phenolic compound-loaded zein films at the air-liquid interface and their controlled release profiles: Effects of the polarity of phenolic compounds. Food Chem 2023; 413:135636. [PMID: 36753788 DOI: 10.1016/j.foodchem.2023.135636] [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: 10/12/2022] [Revised: 01/13/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
Polyphenols are frequently utilized antioxidants in active packaging and anti-immflamotary bioactives in tissue engineering. Herein, we introduced a novel method for the rapid (<5 s) fabrication of interfacial self-assembled zein films (ZF) at the air-water interface. Polyphenols with different partition coeffient (Log P), namely, curcumin, resveratrol, and quercetin, were simultaneously loaded during the laterally occurred self-assembly process of zein molecules, respectively. Efficient loading and smart regulation over the physical distribution, intramolecule interaction and release profile in ZF were achieved. The main zein-polyphenol interactions exhibited hydrogen bonding and hydrophobic interactions that modulated the surface micromorphology of ZF and the release kinetics of different polyphenols. The log P of polyphenols affected the strength of the interaction of zein molecules, which in turn influenced the sustained release properties of polyphenols. This "bottom-up" strategy offers a novel way to rapidly incorporate and delicate control over the release of polyphenols.
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30
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Ambrosio N, Gagliardi A, Voci S, Salvatici MC, Fresta M, Cosco D. Strategies of stabilization of zein nanoparticles containing doxorubicin hydrochloride. Int J Biol Macromol 2023:125222. [PMID: 37285879 DOI: 10.1016/j.ijbiomac.2023.125222] [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: 06/01/2023] [Accepted: 06/02/2023] [Indexed: 06/09/2023]
Abstract
Hybrid nanoparticles made up of zein and various stabilizers were developed and characterized. In detail, a zein concentration of 2 mg/ml was blended with various amounts of different phospholipids or PEG-derivatives in order to obtain formulations with suitable physico-chemical properties for drug delivery purposes. Doxorubicin hydrochloride (DOX) was used as a model of a hydrophilic compound and its entrapment efficiency, release profile and cytotoxic activity were investigated. Photon correlation spectroscopy showed that the best formulations were obtained using DMPG, DOTAP and DSPE-mPEG2000 as stabilizers of zein nanoparticles, which were characterized by an average diameter of ~100 nm, a narrow size distribution and a significant time- and temperature-dependent stability. The interaction between protein and stabilizers was confirmed through FT-IR analysis, while TEM analysis showed the presence of a shell-like structure around the zein core. The release profiles of the drug from the zein/DSPE-mPEG2000 nanosystems, evaluated at two pHs (5.5 and 7.4), showed a prolonged and constant leakage of the drug. The encapsulation of DOX within zein/DSPE-mPEG2000 nanosystems did not compromise its biological efficacy, demonstrating the potential application of these hybrid nanoparticles as drug carriers.
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Affiliation(s)
- Nicola Ambrosio
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S Venuta", I-88100 Catanzaro, Italy
| | - Agnese Gagliardi
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S Venuta", I-88100 Catanzaro, Italy
| | - Silvia Voci
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S Venuta", I-88100 Catanzaro, Italy
| | - Maria Cristina Salvatici
- Institute of Chemistry of Organometallic Compounds (ICCOM)-Electron Microscopy Centre (Ce.M.E.), National Research Council (CNR), via Madonna del Piano n. 10, Sesto Fiorentino, 50019 Firenze, Italy
| | - Massimo Fresta
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S Venuta", I-88100 Catanzaro, Italy
| | - Donato Cosco
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Campus Universitario "S Venuta", I-88100 Catanzaro, Italy.
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31
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Li L, Gao T, Wu X, Geng M, Teng F, Li Y. Investigation of soybean lipophilic proteins as carriers for vitamin B 12: Focus on interaction mechanism, physicochemical functionality, and digestion characteristics. Food Chem 2023; 424:136435. [PMID: 37244193 DOI: 10.1016/j.foodchem.2023.136435] [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: 01/29/2023] [Revised: 04/25/2023] [Accepted: 05/18/2023] [Indexed: 05/29/2023]
Abstract
This study aimed to explore the interaction mechanism between soybean lipophilic protein (LP) and vitamin B12 and the potential of LP as a vitamin B12 carrier. The results of spectroscopy indicated that the interaction between vitamin B12 and LP changed the conformation of LP and exposed hydrophobic groups largely. The results of molecular docking revealed that vitamin B12 interacted with LP through a hydrophobic pocket embedded on the surface of LP. With the enhancement of the interaction between LP and vitamin B12, the particle size of the LP-vitamin B12 complex gradually decreased to 588.31 nm and the absolute value of zeta potential gradually increased to 26.82 mV. Meanwhile, the LP-vitamin B12 complex showed excellent physicochemical properties and digestive characteristics. The present work enriched the means of vitamin B12 protection and provided a theoretical basis for applying the LP-vitamin B12 complex in food systems.
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Affiliation(s)
- Lijia Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Tian Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xixi Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mengjie Geng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China.
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32
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Li X, Xu T, Wu C, Fan G, Li T, Wang Y, Zhou D. Fabrication and characterization of self-assembled whey protein isolate/short linear glucan core-shell nanoparticles for sustained release of curcumin. Food Chem 2023; 407:135124. [PMID: 36473353 DOI: 10.1016/j.foodchem.2022.135124] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/05/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022]
Abstract
The aim of this research was to prepare a bistratal nanocomplex with a high loading capacity (LC) and harsh environment stability for controlled release of curcumin (Cur) in gastrointestinal conditions. Whey protein isolate (WPI)/short linear glucan (SLG) core-shell nanoparticles were fabricated by self-assembly for the delivery of Cur. The results showed that Cur@WPI@SLG nanoparticles had a relatively high LC (12.89 %) and small particle size (89.4 nm). The nanocomplex remained relatively stable in extreme pH conditions (2-4 and 8-10), high temperatures (60-70 °C), and ionic strength (<400 mM). Core-shell nanostructures facilitated the sustained release of Cur in simulated gastrointestinal conditions. In addition, the nanocomplex had little cytotoxicity at high concentrations, yet significantly enhanced the DPPH scavenging activity and reducing power of Cur. This delivery system will significantly improve the sustained release effect of Cur and broaden the application of hydrophobic nutrients in foods.
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Affiliation(s)
- Xiaojing Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Ting Xu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Caie Wu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Gongjian Fan
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Tingting Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yaosong Wang
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Dandan Zhou
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
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Ali MS, Haq M, Roy VC, Ho TC, Park JS, Han JM, Chun BS. Development of fish gelatin/carrageenan/zein bio-nanocomposite active-films incorporated with turmeric essential oil and their application in chicken meat preservation. Colloids Surf B Biointerfaces 2023; 226:113320. [PMID: 37119724 DOI: 10.1016/j.colsurfb.2023.113320] [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: 02/18/2023] [Revised: 04/07/2023] [Accepted: 04/16/2023] [Indexed: 05/01/2023]
Abstract
Gelatin/carrageenan (Ge/Car) active packaging films incorporated with turmeric essential oil (TEO) encapsulated in zein nanoparticles (ZNP) were developed. The efficacy of these active packaging films and their antimicrobial properties were also investigated to ensure their practical application. Three different types of nanocomposite films (Ge/Car, Ge/Car/TEO, and Ge/Car/ZNP) were prepared. The characterization of the films was elucidated using Fourier transform infrared (FTIR), X-ray diffraction analyses (XRD), and scanning electron microscope (SEM). Physicochemical and mechanical properties of the films were enhanced, owing to the application of TEO-containing nanocomposites. Supercritical-CO2 extracted TEO showed excellent biological activities, alongside GC-MS analysis identified that TEO contained 33 bioactive compounds where the major constituent was Zingiberene. ZNP proved an excellent carrier of TEO. The nanocomposite film sustainably released TEO, improving the shelf life of the chicken meat by reducing bacterial colonies from 3.08 log CFU/g to 2.81 log CFU/g after 14 days incubation against Salmonella enterica compared with 6.66 log CFU/g observed in the control film. The overall results of this study suggest that the nanocomposite active film is an excellent candidate for food packaging to ensure a better world.
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Affiliation(s)
- Md Sadek Ali
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Monjurul Haq
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Truc Cong Ho
- PL MICROMED Co., Ltd., 1F, 15-5, Yangju 3-gil, Yangsan-si, Gyeongsangnam-do 50620, Republic of Korea
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Ji-Min Han
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea.
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Chuesiang P, Kim JT, Shin GH. Observation of curcumin-encapsulated Pickering emulsion stabilized by cellulose nanocrystals-whey protein isolate (CNCs-WPI) complex under in vitro lipid digestion through INFOGEST model. Int J Biol Macromol 2023; 234:123679. [PMID: 36801227 DOI: 10.1016/j.ijbiomac.2023.123679] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 02/01/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
Curcumin-encapsulated Pickering emulsion (Cur-PE) was successfully prepared using cellulose nanocrystals (CNCs)-whey protein isolate (WPI) complex as a stabilizer to control the size and stability of the Cur-PE. Firstly, needle-like CNCs were prepared by acid hydrolysis, and the mean particle size, polydispersity index (PDI), zeta potential, and aspect ratio of the CNCs were 100.7 nm, 0.32, -43.6 mV, and 20.8, respectively. The Cur-PE-C0.5W0.1, prepared with 0.5 wt% CNCs and 0.1 wt% WPI at pH 2, had a mean droplet size of 230.0 nm, PDI of 0.275, and zeta potential of +53.5 mV. The Cur-PE-C0.5W0.1 prepared at pH 2 exhibited the highest stability during storage for 14 days. FE-SEM revealed that the droplets of the Cur-PE-C0.5W0.1 prepared at pH 2 were spherical and fully covered by CNCs. The adsorption of CNCs at the oil-water interface increases the encapsulation efficiency (89.4 %) of curcumin in the Cur-PE-C0.5W0.1 and protects curcumin from pepsin digestion in the gastric phase. However, the Cur-PE-C0.5W0.1 was sensitive to release curcumin in the intestine phase. The CNCs-WPI complex developed in this study could serve as a promising stabilizer to make Pickering emulsions stable at pH 2 for the encapsulation and delivery of curcumin to the expected target area.
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Affiliation(s)
- Piyanan Chuesiang
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea.
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Fu JJ, Fu DW, Zhang GY, Zhang ZH, Xu XB, Song L. Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2544-2553. [PMID: 36571448 DOI: 10.1002/jsfa.12413] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND The application of curcumin (CUR) in the food industry is limited by its instability, hydrophobicity and low bioavailability. Yeast cell protein (YCP) is a by-product of spent brewer's yeast, which has the potential to deliver bioactive substances. However, the environmental stresses such as pH, salt and heat treatment has restricted its application in the food industry. Maillard reaction as a non-enzymatic browning reaction can improve protein stability under environmental stress. RESULTS The CUR was successfully encapsulated into the hydrophobic core of YCP/glycated YCP (GYCP) and enhanced by hydrogen bonding, resulting in static fluorescence quenching of YCP/GYCP. The average diameter and dispersibility of GYPC-CUR nanocomplex were significantly improved after glucose glycation (121.40 nm versus 139.70 nm). Moreover, the encapsulation capacity of CUR was not influenced by glucose glycation. The oxidative stability and bioaccessibility of CUR in nanocomplexes were increased compared with free CUR, especially complexed with GYCP conjugates. CONCLUSION Steric hindrance provided by glucose conjugation improved the enviriomental stability, oxidative activity and bioaccessibility of CUR in nanocomplexes. Thus, glucose-glycated YCP has potential application as a delivery carrier for hydrophobic compounds in functional foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Dong-Wen Fu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Guang-Yao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Zhi-Hui Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Xian-Bing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
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36
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Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients. Pharmaceutics 2023; 15:pharmaceutics15030927. [PMID: 36986788 PMCID: PMC10051097 DOI: 10.3390/pharmaceutics15030927] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/02/2023] [Accepted: 03/10/2023] [Indexed: 03/14/2023] Open
Abstract
Natural ingredients are gaining increasing attention from manufacturers following consumers’ concerns about the excessive use of synthetic ingredients. However, the use of natural extracts or molecules to achieve desirable qualities throughout the shelf life of foodstuff and, upon consumption, in the relevant biological environment is severely limited by their poor performance, especially with respect to solubility, stability against environmental conditions during product manufacturing, storage, and bioavailability upon consumption. Nanoencapsulation can be seen as an attractive approach with which to overcome these challenges. Among the different nanoencapsulation systems, lipids and biopolymer-based nanocarriers have emerged as the most effective ones because of their intrinsic low toxicity following their formulation with biocompatible and biodegradable materials. The present review aims to provide a survey of the recent advances in nanoscale carriers, formulated with biopolymers or lipids, for the encapsulation of natural compounds and plant extracts.
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Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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Figueiredo A, Anholeto LA, Cola DF, Fantatto RR, Gainza YA, Dos Santos IB, Viçozzi GP, Ávila DS, Fraceto LF, Chagas ACDS. Acaricides containing zein nanoparticles: a tool for a lower impact control of the cattle tick Rhipicephalus microplus. Vet Parasitol 2023; 318:109918. [PMID: 37054578 DOI: 10.1016/j.vetpar.2023.109918] [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: 11/01/2022] [Revised: 03/27/2023] [Accepted: 03/27/2023] [Indexed: 03/30/2023]
Abstract
Nanoformulations containing zein nanoparticles (ZN) can promote the stability and protection of molecules with acaricidal activity. The present study sought to develop nanoformulations with ZN associated with cypermethrin (CYPE) + chlorpyrifos (CHLO) + a plant compound (citral, menthol or limonene), characterize them, and verify their efficacy against Rhipicephalus microplus ticks. Additionally, we aimed to assess its safety in nontarget nematodes found in soil at a site subjected to contamination by acaricides. The nanoformulations were characterized by dynamic light scattering and nanoparticle tracking analysis. Nanoformulations 1 (ZN+CYPE+CHLO+citral), 2 (ZN+CYPE+CHLO+menthol), and 3 (ZN+CYPE+CHLO+limonene) were measured for diameter, polydispersion, zeta potential, concentration, and encapsulation efficiency. Nanoformulations 1, 2, and 3 were evaluated in a range from 0.004 to 0.466 mg/mL on R. microplus larvae and caused mortality > 80% at concentrations above 0.029 mg/mL. The commercial acaricide Colosso® (CYPE 15 g + CHLO 25 g + citronellal 1 g) was evaluated also from 0.004 to 0.512 mg/mL and resulted in 71.9% larval mortality at 0.064 mg/mL. Formulations 1, 2, and 3 at 0.466 mg/mL showed acaricidal efficacy of 50.2%, 40.5%, and 60.1% on engorged females, respectively, while Colosso® at 0.512 mg/mL obtained only 39.4%. The nanoformulations exhibited long residual period of activity and lower toxicity to nontarget nematodes. ZN was able to protect the active compounds against degradation during the storage period. Thus, ZN can be an alternative for the development of new acaricidal formulations using lower concentrations of active compounds.
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Affiliation(s)
- Amanda Figueiredo
- School of Agricultural and Veterinary Sciences, São Paulo State University (UNESP), Rod. Prof. Paulo Donato Castellane, Jaboticabal SP, 14884-900, Brazil
| | - Luís Adriano Anholeto
- Brazilian Agricultural Research Corporation (EMBRAPA), Southeast Livestock Unit, Rod. Washington Luiz, Km 234 s/n, Fazenda Canchim, São Carlos, SP 13560-970, Brazil
| | - Diego Faria Cola
- Institute of Science and Technology of Sorocaba, São Paulo State University (UNESP), Av. Três de março, 511, Alto da Boa Vista, Sorocaba, SP 18087-180, Brazil
| | - Rafaela Regina Fantatto
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rod. Araraquara-Jaú, km 1, Campos Ville, Araraquara SP, 14800-903, Brazil
| | - Yousmel Alemán Gainza
- School of Agricultural and Veterinary Sciences, São Paulo State University (UNESP), Rod. Prof. Paulo Donato Castellane, Jaboticabal SP, 14884-900, Brazil
| | - Isabella Barbosa Dos Santos
- School of Agricultural and Veterinary Sciences, São Paulo State University (UNESP), Rod. Prof. Paulo Donato Castellane, Jaboticabal SP, 14884-900, Brazil
| | - Gabriel Pedroso Viçozzi
- Laboratory of Biochemistry and Toxicology in Caenorhabditis elegans, Federal University of Pampa, BR 472, Km 592, Uruguaiana, RS 97501-970, Brazil
| | - Daiana Silva Ávila
- Laboratory of Biochemistry and Toxicology in Caenorhabditis elegans, Federal University of Pampa, BR 472, Km 592, Uruguaiana, RS 97501-970, Brazil
| | - Leonardo Fernandes Fraceto
- Institute of Science and Technology of Sorocaba, São Paulo State University (UNESP), Av. Três de março, 511, Alto da Boa Vista, Sorocaba, SP 18087-180, Brazil
| | - Ana Carolina de Souza Chagas
- Brazilian Agricultural Research Corporation (EMBRAPA), Southeast Livestock Unit, Rod. Washington Luiz, Km 234 s/n, Fazenda Canchim, São Carlos, SP 13560-970, Brazil.
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Guo Y, Zhang ZG, Hu WW, Li WR, Zhang JM, Zhang CC, Liu DQ, Wu WC. Fabrication of buckwheat-shellac complex by pH-driven enhances the viability of Lactiplantibacillus plantarum during simulated gastrointestinal and storage conditions. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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40
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Liu J, Song G, Zhou L, Yuan Y, Wang D, Yuan T, Li L, Yuan H, Xiao G, Gong J. Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023] Open
Affiliation(s)
- Jiayuan Liu
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Gongshuai Song
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Like Zhou
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Yawen Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Danli Wang
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Tinglan Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Ling Li
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Haina Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Gongnian Xiao
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Jinyan Gong
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
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Huang Y, Zhan Y, Luo G, Zeng Y, McClements DJ, Hu K. Curcumin encapsulated zein/caseinate-alginate nanoparticles: Release and antioxidant activity under in vitro simulated gastrointestinal digestion. Curr Res Food Sci 2023; 6:100463. [PMID: 36860615 PMCID: PMC9969245 DOI: 10.1016/j.crfs.2023.100463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 02/04/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023] Open
Abstract
Curcumin-loaded zein/sodium caseinate-alginate nanoparticles were successfully fabricated using a pH-shift method/electrostatic deposition method. These nanoparticles produced were spheroids with a mean diameter of 177 nm and a zeta-potential of -39.9 mV at pH 7.3. The curcumin was an amorphous, and the content in the nanoparticles was around 4.9% (w/w) and the encapsulation efficiency was around 83.1%. Aqueous dispersions of the curcumin-loaded nanoparticles were resistant to aggregation when subjected to pH changes (pH 7.3 to 2.0) and sodium chloride addition (1.6 M), which was mainly attributed to the strong steric and electrostatic repulsion provided by the outer alginate layer. An in vitro simulated digestion study showed that the curcumin was mainly released during the small intestine phase and that its bioaccessibility was relatively high (80.3%), which was around 5.7-fold higher than that of non-encapsulated curcumin mixed with curcumin-free nanoparticles. In the cell culture assay, the curcumin reduced reactive oxygen species (ROS), increased superoxide dismutase (SOD) and catalase (CAT) activity, and reduced malondialdehyde (MDA) accumulation in hydrogen peroxide-treated HepG2 cells. The results suggested that nanoparticles prepared by pH shift/electrostatic deposition method are effective at delivering curcumin and may be utilized as nutraceutical delivery systems in food and drug industry.
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Affiliation(s)
- Yunfei Huang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, 528458, China
| | - Yiling Zhan
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, 528458, China
| | - Guangyi Luo
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, 528458, China
| | - Yan Zeng
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, 528458, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA,Corresponding author.
| | - Kun Hu
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, 528458, China,Corresponding author.
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Li X, An S, Wang C, Jiang Q, Gao D, Wang L. Protein-polysaccharides based nanoparticles for loading with Malus baccata polyphenols and their digestibility in vitro. Int J Biol Macromol 2023; 228:783-793. [PMID: 36581037 DOI: 10.1016/j.ijbiomac.2022.12.236] [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: 07/31/2022] [Revised: 12/09/2022] [Accepted: 12/20/2022] [Indexed: 12/27/2022]
Abstract
The poor solubility, instability and low absorption rate obstruct the bioavailability of polyphenols isolated from Malus baccata (MBP) during gastrointestinal digestion. In order to solve the limitable problems, the food-grade nanoparticles were fabricated by mucin (MC) and Hohenbuehelia serotina polysaccharides (HSP) for delivery of MBP (MBP-NPs). The physicochemical properties and morphology of MBP-NPs prepared by different condition were respectively characterized. During gastrointestinal digestion in vitro, the release characteristic and variation in phenolic composition of MBP-NPs were evaluated. The results showed that MBP-NPs formed by hydrogen bonding and hydrophobic interaction possessed the regularly spherical shapes and smooth surfaces and semi-crystalline properties. Moreover, MBP-NPs presented the excellent physicochemical stability. During simulated gastrointestinal digestion in vitro, MBP-NPs exhibited the sustained release characteristics of phenolic compounds, which were confirmed by SDS-PAGE measurement. Compared with that of unencapsulated MBP, the significant variation was occurred in the phenolic composition of MBP-NPs, indicating that MBP-NPs could prevent the degradation and transformation of phenolic compounds. This study provides a novel strategy to improve the bioavailability of polyphenols.
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Affiliation(s)
- Xiaoyu Li
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China; State Key Laboratory of Metastable Materials Science and Technology, Yanshan University, Qinhuangdao 066004, PR China
| | - Siying An
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Cheng Wang
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Qianyu Jiang
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Dawei Gao
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China
| | - Lu Wang
- Nano-biotechnology Key Lab of Hebei Province, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China.
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Kan G, Zi Y, Li L, Gong H, Peng J, Wang X, Zhong J. Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion. Food Chem X 2023; 17:100590. [PMID: 36845465 PMCID: PMC9944614 DOI: 10.1016/j.fochx.2023.100590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 01/20/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
Herein, pH-cycle method was explored to prepare curcumin-encapsulated hydrophilic bovine bone gelatin (BBG/Cur) nanoparticle and then the obtained nanoparticle was applied to stabilize fish oil-loaded Pickering emulsion. The nanoparticle had a high encapsulation efficiency (93.9 ± 0.5 %) and loading capacity (9.4 ± 0.1 %) for curcumin. The nanoparticle-stabilized emulsion had higher emulsifying activity index (25.1 ± 0.9 m2/g) and lower emulsifying stability index (161.5 ± 18.8 min) than BBG-stabilized emulsion. The pH affected the initial droplet sizes and creaming index values of the Pickering emulsions: pH 11.0 < pH 5.0 ≈ pH 7.0 ≈ pH 9.0 < pH 3.0. Curcumin provided obvious antioxidant effect for the emulsions, which was also dependent on pH. The work suggested pH-cycle method could be used to prepare hydrophobic antioxidant-encapsulated hydrophilic protein nanoparticle. It also provided basic information on the development of protein nanoparticles for Pickering emulsion stabilization.
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Affiliation(s)
- Guangyi Kan
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Ye Zi
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Li Li
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Huan Gong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Jiawei Peng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Corresponding authors at: at: Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China (J. Zhong). National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China (Xichang Wang).
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China,Corresponding authors at: at: Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China (J. Zhong). National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China (Xichang Wang).
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Aliabbasi N, Emam-Djomeh Z, Askari G, Salami M. Design of glucono-δ-lactone-induced pinto bean protein isolate/κ-carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1484-1498. [PMID: 36184820 DOI: 10.1002/jsfa.12246] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 09/06/2022] [Accepted: 10/02/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Protein gels are used for different purposes, such as providing good texture, serving as fat replacers, and enhancing the nutritional and functional characteristics of foods. They can also deliver controlled release agents for sensitive drugs. The objective of this study was to investigate the impact of κ-carrageenan (kcr) concentration (0, 1.5, 3, and 4.5 mg g-1 ) on the morphological and physicochemical properties and release behavior of glucono-δ-lactone (GDL)-induced pinto bean protein aggregate (PBA) gels. RESULTS When κ-carrageenan concentration increased from 0 to 1.5 and 3 mg.g-1 , the firmness of the samples increased significantly, by 2.04 and 3.7 fold, respectively (P < 0.05). A compact and homogenous network with considerable strength and maximum water-holding capacity (97.52 ± 1.17%) was obtained with the addition of 3 mg g-1 κ-carrageenan to the gel system. Further increasing the κ-carrageenan concentration to 4.5 mg g-1 produced a coarse gel structure with higher storage modulus (G'), firmness (6.30-fold), thermal stability, and entrapment efficiency (85.6%). Depending on the κ-carrageenan concentration, various microstructures from protein continuous phase to κ-carrageenan continuous phase were observed. The release test indicated that 70.25% of the loaded curcumin was released in the simulated gastrointestinal tract for pure PBA gels. In contrast, for binary gels containing 4.5 mg g-1 κ-carrageenan, curcumin was protected in the upper gastrointestinal tract, and 64.45% of loaded curcumin was delivered to the colon. CONCLUSION Our study showed that κ-carrageenan/PBA gels had high entrapment efficiency and could protect curcumin in the upper gastrointestinal tract. The hydrogels are therefore very valuable for colon-targeting delivery purposes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Neda Aliabbasi
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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Liu C, Lv N, Song Y, Dong L, Huang M, Shen Q, Ren G, Wu R, Wang B, Cao Z, Xie H. Interaction mechanism between zein and β-lactoglobulin: Insights from multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Zhou J, Bian Y, Yang T, Wang J, Kong T, Zhang Y, Chen Y, Li S. A non-thermal modification method to enhance the encapsulation efficiency, stability, and slow-release performance of zein-based delivery systems – Cold plasma. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Huang X, Li T, Li S. Encapsulation of vitexin-rhamnoside based on zein/pectin nanoparticles improved its stability and bioavailability. Curr Res Food Sci 2022; 6:100419. [PMID: 36582445 PMCID: PMC9792296 DOI: 10.1016/j.crfs.2022.100419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
To improve the solubility, stability, and bioavailability of vitexin-rhamnoside (VR) isolated from hawthorn, it was encapsulated by the zein-pectin nanoparticles system. When the mass ratio of zein to pectin was 1:4, the particle size of nanoparticles was 222.7 nm, and the encapsulation efficiency of VR was 67%. Analysis with the scanning electron microscope (SEM), fourier transform infrared spectroscopy (FTIR) and atomic force microscopy (AFM) revealed that the zein-VR-pectin nanoparticles were spherical and uniformly distributed. The hydrogen bonding and electrostatic interactions were the main forces to assemble the nanoparticles. The nanoparticle had good stability at pH 3-8.5 with particle sizes ranging from 234 to 251 nm, and the nanoparticles were able to resist the relatively lower ionic strength. In vitro simulated digestion and rat in vivo intestinal perfusion experiments showed that the nanoparticles exhibited significant slow-release properties and the highest absorption rate in the duodenal segment of rats, with Ka and Papp of 0.830 ± 0.11 and 17.004 ± 1.09. These results provided a theoretical and technological approach for the construction of flavonoids delivery system with slow-release properties and improved bioavailability.
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Affiliation(s)
| | - Tuoping Li
- Corresponding author. College of Food Science, Shenyang Agricultural University, Shenyang, 110086, China.
| | - Suhong Li
- Corresponding author. College of Food Science, Shenyang Agricultural University, Shenyang, 110086, China.
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Zhang H, Sun X, Wang J, Dong M, Li L, Bai F, Xu K, Wang L. Sodium caseinate decorating on shellac nanoparticles as a stabilizer for the encapsulation of quercetin. Food Chem 2022; 395:133580. [DOI: 10.1016/j.foodchem.2022.133580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 06/22/2022] [Accepted: 06/24/2022] [Indexed: 11/04/2022]
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Wang S, Liu Y, Liu Y, Guo Z, Li J. Improving effect of oleic acid-mediated sodium caseinate-based encapsulation in an ultrasound field on the thermal stability and bioaccessibility of quercetin. ULTRASONICS SONOCHEMISTRY 2022; 90:106169. [PMID: 36162221 PMCID: PMC9519619 DOI: 10.1016/j.ultsonch.2022.106169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/30/2022] [Accepted: 09/16/2022] [Indexed: 06/16/2023]
Abstract
The simultaneous improvement of quercetin (QUE) processing stability and bioavailability has always presented a technical challenge during food processing. This study constructed a water-soluble carrier consisting of oleic acid (OA) and sodium caseinate (NaCas) in an ultrasonic field and investigated the effect of its encapsulation on improving the thermal stability and bioaccessibility of QUE. The results showed that the OA and NaCas generated uniform, stable water-soluble particles with a poly dispersity index (PDI) below 0.3 and an absolute value of Zeta potential above 30 mV in optimized conditions (a protein concentration of 4 mg/mL, ultrasonic power of 300 W, and ultrasonic time of 5 min). OA-NaCas mass ratio of 1:40, 1:15, 1:8, and 1:4 was selected for QUE loading to compare its encapsulation effect at different mass ratios. Compared with the NaCas without OA, the QUE embedding rate reached 95 % at OA-NaCas mass ratios of 1:15 and 1:8. In addition, the transmission electron microscopy (TEM) images confirmed that QUE was embedded in OA-NaCas particles, forming regular, spherical OA-NaCas-QUE particles at mass ratios or 1:15 and 1:8. Next, when heated at 80 °C for 120 min, the OA-NaCas (OA:NaCas, 1:15, 1:8, and W/W) particles significantly improved the QUE retention rate. The simulated in vitro gastrointestinal digestion experiments showed that the QUE bioaccessibility increased from 25 % to more than 60 % when it was encapsulated in OA-NaCas (OA:NaCas, 1:15, 1:8, and W/W) particles. These results indicated that the OA-NaCas complex was suitable as a hydrophilic delivery carrier of fat-soluble polyphenols.
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Affiliation(s)
- Shengnan Wang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Zixin Guo
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Jie Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
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Liu C, Xu B, McClements DJ, Xu X, Cui S, Gao L, Zhou L, Xiong L, Sun Q, Dai L. Properties of curcumin-loaded zein-tea saponin nanoparticles prepared by antisolvent co-precipitation and precipitation. Food Chem 2022; 391:133224. [PMID: 35623284 DOI: 10.1016/j.foodchem.2022.133224] [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: 01/25/2022] [Revised: 04/25/2022] [Accepted: 05/13/2022] [Indexed: 12/17/2022]
Abstract
The properties of nutraceutical-loaded biopolymer nanoparticles fabricated by antisolvent co-precipitation (ASCP) and precipitation (ASP) were compared. Curcumin-loaded zein-tea saponin nanoparticles were fabricated using both methods and then their structural and physicochemical properties were characterized. The diameter of the nanoparticles prepared by ASCP were smaller (120-130 nm) than those prepared by ASP (140-160 nm). The encapsulation efficiency of the ASCP-nanoparticles (80.0%) was higher than the ASP-ones (71.0%) at a zein-to-curcumin mass ratio of 3:1, which was also higher than previous studies. The storage and light stability of curcumin was higher in zein-saponin nanoparticles than in zein nanoparticles. All nanoparticles had good water dispersibility after freeze-drying and rehydration. This study shows that nanoparticles produced by antisolvent co-precipitation have superior properties to those produced by antisolvent precipitation. The co-precipitation method leads to a higher encapsulation efficiency, smaller particle size, and greater storage stability, which may be advantageous for some applications.
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Affiliation(s)
- Chaoran Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Bingxin Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | | | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Song Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China; Qingdao Special Food Research Institute, Qingdao 266109, People's Republic of China.
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