1
|
Pérez-Pérez V, Jiménez-Martínez C, González-Escobar JL, Corzo-Ríos LJ. Exploring the impact of encapsulation on the stability and bioactivity of peptides extracted from botanical sources: trends and opportunities. Front Chem 2024; 12:1423500. [PMID: 39050374 PMCID: PMC11266027 DOI: 10.3389/fchem.2024.1423500] [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: 04/25/2024] [Accepted: 06/19/2024] [Indexed: 07/27/2024] Open
Abstract
Bioactive peptides derived from plant sources have gained significant attention for their potential use in preventing and treating chronic degenerative diseases. However, the efficacy of these peptides depends on their bioaccessibility, bioavailability, and stability. Encapsulation is a promising strategy for improving the therapeutic use of these compounds. It enhances their stability, prolongs their shelf life, protects them from degradation during digestion, and enables better release control by improving their bioaccessibility and bioavailability. This review aims to analyze the impact of various factors related to peptide encapsulation on their stability and release to enhance their biological activity. To achieve this, it is necessary to determine the composition and physicochemical properties of the capsule, which are influenced by the wall materials, encapsulation technique, and operating conditions. Furthermore, for peptide encapsulation, their charge, size, and hydrophobicity must be considered. Recent research has focused on the advancement of novel encapsulation methodologies that permit the formation of uniform capsules in terms of size and shape. In addition, it explores novel wall materials, including polysaccharides derived from unconventional sources, that allow the precise regulation of the rate at which peptides are released into the intestine.
Collapse
Affiliation(s)
- Viridiana Pérez-Pérez
- Departamento de Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional (IPN), México City, Mexico
| | - Cristian Jiménez-Martínez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Mexico City, Mexico
| | - Jorge Luis González-Escobar
- Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, Ciudad Valles, San Luis Potosí, Mexico
| | - Luis Jorge Corzo-Ríos
- Departamento de Bioprocesos, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional (IPN), México City, Mexico
| |
Collapse
|
2
|
Liu L, Zhao Y, Zeng M, Xu X. Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway. Food Res Int 2024; 178:113914. [PMID: 38309863 DOI: 10.1016/j.foodres.2023.113914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
Fishy odor in aquatic products has a significant impact on the purchasing decisions of consumers. The production of aquatic products is a complex process involving culture, processing, transportation, and storage, which contribute to decreases in flavor and quality. This review systematically summarizes the fishy odor composition, identification methods, generation mechanism, and elimination methods of fishy odor compounds from their origin and formation to their elimination. Fishy odor compounds include aldehydes (hexanal, heptanal, and nonanal), alcohols (1-octen-3-ol), sulfur-containing compounds (dimethyl sulfide), and amines (trimethylamine). The mechanism of action of various factors affecting fishy odor is revealed, including environmental factors, enzymatic reactions, lipid oxidation, protein degradation, and microbial metabolism. Furthermore, the control and removal of fishy odor are briefly summarized and discussed, including masking, elimination, and conversion. This study provides a theoretical basis from source to elimination for achieving targeted regulation of the flavor of aquatic products, promoting industrial innovation and upgrading.
Collapse
Affiliation(s)
- Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
| |
Collapse
|
3
|
Venkataraman S, Rajendran DS, Vaidyanathan VK. An insight into the utilization of microbial biosurfactants pertaining to their industrial applications in the food sector. Food Sci Biotechnol 2024; 33:245-273. [PMID: 38222912 PMCID: PMC10786815 DOI: 10.1007/s10068-023-01435-6] [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: 05/04/2023] [Revised: 09/01/2023] [Accepted: 09/10/2023] [Indexed: 01/16/2024] Open
Abstract
Microbial biosurfactants surpass synthetic alternatives due to their biodegradability, minimal toxicity, selective properties, and efficacy across a wide range of environmental conditions. Owing to their remarkable advantages, biosurfactants employability as effective emulsifiers and stabilizers, antimicrobial and antioxidant attributes, rendering them for integration into food preservation, processing, formulations, and packaging. The biosurfactants can also be derived from various types of food wastes. Biosurfactants are harnessed across multiple sectors within the food industry, ranging from condiments (mayonnaise) to baked goods (bread, muffins, loaves, cookies, and dough), and extending into the dairy industry (cheese, yogurt, and fermented milk). Additionally, their impact reaches the beverage industry, poultry feed, seafood products like tuna, as well as meat processing and instant foods, collectively redefining each sector's landscape. This review thoroughly explores the multifaceted utilization of biosurfactants within the food industry as emulsifiers, antimicrobial, antiadhesive, antibiofilm agents, shelf-life enhancers, texture modifiers, and foaming agents.
Collapse
Affiliation(s)
- Swethaa Venkataraman
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Devi Sri Rajendran
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| |
Collapse
|
4
|
Yuan Y, Chen C, Guo X, Li B, He N, Wang S. Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review. Compr Rev Food Sci Food Saf 2024; 23:e13285. [PMID: 38284579 DOI: 10.1111/1541-4337.13285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/17/2023] [Accepted: 12/01/2023] [Indexed: 01/30/2024]
Abstract
The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule-based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule-based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule-based emulsions.
Collapse
Affiliation(s)
- Yi Yuan
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Congrong Chen
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Xinyi Guo
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, P. R. China
| | - Ni He
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, P. R. China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| |
Collapse
|
5
|
Qayum A, Rashid A, Liang Q, Wu Y, Cheng Y, Kang L, Liu Y, Zhou C, Hussain M, Ren X, Ashokkumar M, Ma H. Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion. Compr Rev Food Sci Food Saf 2023; 22:4242-4281. [PMID: 37732485 DOI: 10.1111/1541-4337.13221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/28/2023] [Accepted: 07/17/2023] [Indexed: 09/22/2023]
Abstract
Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.
Collapse
Affiliation(s)
- Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Melbourne, Australia
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| |
Collapse
|
6
|
Li D, Wu Y, Yin H, Feng W, Ma X, Xiao H, Xin W, Li C. Panax Notoginseng polysaccharide stabilized gel-like Pickering emulsions: Stability and mechanism. Int J Biol Macromol 2023; 249:125893. [PMID: 37473886 DOI: 10.1016/j.ijbiomac.2023.125893] [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: 03/15/2023] [Revised: 07/10/2023] [Accepted: 07/17/2023] [Indexed: 07/22/2023]
Abstract
In this work, the polysaccharide from Panax Notoginseng (SPNP), a traditional herb in China, was used as an outstanding Pickering stabilizer to fabricate Pickering emulsions. The SPNP was characterized to be a porous network structure with a rough surface surrounded by some nanoparticles. Rheological measurement of the obtained Pickering emulsions demonstrated the formation of emulsion gels. Moreover, the emulsions exhibited excellent storage (14 days), pH (1.0-11.0), ionic strength (0-500 mM), and temperature (4-50 °C) stabilities. In addition, the Pickering emulsions showed a freeze-thaw stability, which is beneficial in food, cosmetic or biomedical applications when they may require freezing for storage and melting before use. Confocal laser scanning microscope (CLSM) and cryo-scanning electron microscopy (cryo-SEM) results showed that SPNPs effectively adsorbed at the oil-water interface by forming a compact three-dimensional (3D) network structure and multilayer anchoring on the surface of the emulsion droplets, thus inhibiting the droplet coalescence and flocculation. This study provides a kind of Pickering emulsions applicable in food, biomedical and cosmetic industries.
Collapse
Affiliation(s)
- Dafei Li
- International Innovation Center for Forest Chemicals and Materials, Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Yingni Wu
- International Innovation Center for Forest Chemicals and Materials, Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Haoran Yin
- International Innovation Center for Forest Chemicals and Materials, Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Wei Feng
- International Innovation Center for Forest Chemicals and Materials, Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaoshuang Ma
- College of Notoginseng Medicine and Pharmacy, Wenshan University, Wenshan 663000, China
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B 5A3, Canada
| | - Wenfeng Xin
- College of Notoginseng Medicine and Pharmacy, Wenshan University, Wenshan 663000, China.
| | - Chengcheng Li
- International Innovation Center for Forest Chemicals and Materials, Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| |
Collapse
|
7
|
Kalla-Bertholdt AM, Baier AK, Rauh C. Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions. Foods 2023; 12:3160. [PMID: 37685093 PMCID: PMC10487063 DOI: 10.3390/foods12173160] [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: 08/03/2023] [Revised: 08/17/2023] [Accepted: 08/20/2023] [Indexed: 09/10/2023] Open
Abstract
Pea protein is of high interest for the food industry owing to its low allergenicity and high nutritional value. However, it often exhibits poor functionality, such as low solubility. The presence of dietary fiber in food products is beneficial for human health but may decrease the bioaccessibility of nutrients. Ultrasound, as a promising green technology, may influence properties of fibers and proteins and, thus, bioaccessibility. Therefore, this study investigated the effects of high-intensity ultrasound on the characteristics and protein bioaccessibility of protein-fiber suspensions. Suspensions containing different fiber compounds (1 wt.%) and pea protein (5 wt.%) were homogenized using high-intensity ultrasound (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, P¯ = 325 W). Owing to sonication-induced cavitation, the dispersibility of the protein was enhanced, and the viscosity of solutions containing citrus or apple fiber was increased. FE-SEM revealed the formation of different fiber-protein networks during sonication. Even if viscosity is known to have an impact on the bioaccessibility of nutrients, no restrictions on the digestibility of protein were detected during an in vitro digestion. Thus, protein uptake is probably not affected, and ultrasound can be used to modify the technofunctionality of fibers and proteins without any nutritional disadvantages.
Collapse
Affiliation(s)
- Ann-Marie Kalla-Bertholdt
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, Germany
| | | | | |
Collapse
|
8
|
Efficient binding paradigm of protein and polysaccharide: Preparation of isolated soy protein-chitosan quaternary ammonium salt complex system and exploration of its emulsification potential. Food Chem 2023; 407:135111. [PMID: 36527948 DOI: 10.1016/j.foodchem.2022.135111] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 12/05/2022]
Abstract
Soy protein isolate (SPI) has good emulsifying ability, but is greatly affected by the environment. The addition of polysaccharides either increases or decreases the stability of SPI. We report and prepared for the first time SPI/HACC complexes with different polysaccharide contents (SPI/HACC ratios are 1:1, 2:1 and 5:1). The binding properties, microstructure and emulsifying properties of the SPI/HACC complexes were determined and analyzed. The results showed that the interaction them is mainly through hydrogen bonding, electrostatic interaction, hydrophobic interaction and steric hindrance effect. The combination of SPI and HACC overcomes their respective limitations and the microstructure is more flat and smooth. It was also found that the emulsifying ability and concentration of SPI showed a certain correlation and the addition of HACC significantly improved the emulsifying ability and storage stability of SPI. This study shows that the prepared SPI/HACC complex has great potential for application in the food industry.
Collapse
|
9
|
Complexation of β-conglycinin or glycinin with sodium alginate blocks: Complexation mechanism and structural and functional properties. Food Chem 2023; 403:134425. [DOI: 10.1016/j.foodchem.2022.134425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 09/14/2022] [Accepted: 09/25/2022] [Indexed: 11/22/2022]
|
10
|
Kirtil E, Oztop MH. Mechanism of adsorption for design of role-specific polymeric surfactants. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-022-02636-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
11
|
Anal AK, Boonlao N, Ruktanonchai UR. Emulsion Systems Stabilized with Biopolymers to Enhance Oral Bioaccessibility and Bioavailability of Lipophilic Bioactive Compounds. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
12
|
Zhang Y, Sun G, Li D, Xu J, McClements DJ, Li Y. Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:139-178. [DOI: 10.1016/bs.afnr.2022.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
13
|
Tang W, Wei Y, Lu W, Chen D, Ye Q, Zhang C, Chen Y, Xiao C. Fabrication, characterization of carboxymethyl konjac glucomannan/ovalbumin-naringin nanoparticles with improving in vitro bioaccessibility. Food Chem X 2022; 16:100477. [PMID: 36277870 PMCID: PMC9583030 DOI: 10.1016/j.fochx.2022.100477] [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: 05/31/2022] [Revised: 09/20/2022] [Accepted: 10/12/2022] [Indexed: 11/25/2022] Open
Abstract
Naringin is potential functional and therapeutic ingredient, has low bioavailability because of poor aqueous solubility. In this study, an ovalbumin (OVA)-carboxymethyl konjac glucomannan (CKGM) nano-delivery system was developed to enhance the bioavailability of naringin. The effects of proportion (OVA: CKGM), pH and naringin concentration were studied on the formation, encapsulation efficiency (EE) and bioaccessibility of OVA/CKGM-Naringin nanoparticles (OVA/CKGM-Naringin NPs). Its morphology and size were viewed by Scanning Electron Microscope (SEM) and Transmission Electron Microscopy (TEM). The cross-linkage between OVA and CKGM was verified by Fourier Transform Infrared Spectroscopy (FTIR) and Fluorescence Intensity analysis. The size of OVA/CKGM-Naringin NPs were 463.83 ± 18.50 nm (Polydispersity Index-PDI, 0.42 ± 0.05). It indicated that 2:1 of OVA: CKGM, pH 3 and 7 mg/mL of naringin concentration were optimized processing parameters of OVA/CKGM-Naringin NPs with EE (97.90 ± 2.97 %) and remarkably improved bioaccessibility (85.01 ± 2.52 %). The OVA/CKGM-Naringin NPs was energy efficiently prepared and verified as an ideal carrier of naringin.
Collapse
Affiliation(s)
- Weimin Tang
- National Engineering Research Center for Optical Instruments, College of Optical Science and Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310052, China,State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
| | - Yanjun Wei
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
| | - Wenjing Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
| | - Di Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
| | - Qin Ye
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
| | - Cen Zhang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
| | - Yufeng Chen
- National Engineering Research Center for Optical Instruments, College of Optical Science and Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310052, China,College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China,Corresponding authors at: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China. National Engineering Research Center for Optical Instruments, College of Optical Science and Engineering; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310052, China.
| | - Chaogeng Xiao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China,Corresponding authors at: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China. National Engineering Research Center for Optical Instruments, College of Optical Science and Engineering; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310052, China.
| |
Collapse
|
14
|
Yang M, Liu J, Guo J, Yang X, Liu C, Zhang M, Li Y, Zhang H, Zhang T, Du Z. Tailoring the physicochemical stability and delivery properties of emulsions stabilized by egg white microgel particles via glycation: Role of interfacial particle network and digestive metabolites. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
15
|
Xu FY, Lin JW, Wang R, Chen BR, Li J, Wen QH, Zeng XA. Succinylated whey protein isolate-chitosan core-shell composite particles as a novel carrier: Self-assembly mechanism and stability studies. Food Res Int 2022; 160:111695. [PMID: 36076398 DOI: 10.1016/j.foodres.2022.111695] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 06/14/2022] [Accepted: 07/12/2022] [Indexed: 02/07/2023]
Abstract
Single protein [whey protein isolate (WPI) or succinylated whey protein isolate (SWPI)] and composite particles of proteins with chitosan (CS) were tested for their ability to encapsulate and protect curcumin (CUR). Combining protein and CS resulted in changes in zeta-potential and surface hydrophobicity, particularly in the SWPI-H (high degree of succinylation, 90 %) and CS composite particle (H-CS). Furthermore, the secondary and tertiary structures were dramatically altered using Fourier transform infrared (FTIR), circular dichroism (CD), and X-ray diffraction (XRD). Scanning electron microscopy (SEM) and atomic force microscope (AFM) analyses revealed that H-CS exhibited a soft core-rigid shell morphology due to electrostatic interactions, hydrophobic interactions, and H-bond interactions. Fluorescence quenching results demonstrated that H-CS had a higher binding constant (K, 1.69 ×104 M-1) and encapsulation effectiveness (EE, 88.3 %) of CUR. Because of increased binding sites and steric hindrance, CUR was stabilized more effectively in H-CS in photostability and thermostability tests,. These results show that SWPI-CS composite particles can be utilized to build a protection system for water-insoluble nutritional supplements.
Collapse
Affiliation(s)
- Fei-Yue Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Jia-Wei Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Rui Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Bo-Ru Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Jian Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qing-Hui Wen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; School of Food Science and Engineering, Foshan University, Foshan, Guangdong 528011, China; Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| |
Collapse
|
16
|
An overview of the functional properties of egg white proteins and their application in the food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
17
|
Liu T, Zhao Y, Wu N, Chen S, Xu M, Du H, Yao Y, Tu Y. Egg white protein-based delivery system for bioactive substances: a review. Crit Rev Food Sci Nutr 2022; 64:617-637. [PMID: 35930299 DOI: 10.1080/10408398.2022.2107612] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Some bioactive substances in food have problems such as poor solubility, unstable chemical properties and low bioavailability, which limits their application in functional food. Recently, many egg white protein-based delivery carriers have been developed to improve the chemical stability, biological activity and bioavailability of bioactive substances. This article reviewed the structure and properties of several major egg white proteins commonly used to construct bioactive substance delivery systems. Several common carrier types based on egg white proteins, including hydrogels, emulsions, micro/nanoparticles, aerogels and electrospinning were then introduced. The biological functions of common bioactive substances, the limitations, and the role of egg white protein-based delivery systems were also discussed. At present, whole egg white protein, ovalbumin and lysozyme are most widely used in delivery systems, while ovotransferrin, ovomucoid and ovomucin are less developed and applied. Egg white protein-based nanoparticles are currently the most commonly used delivery carriers. Egg white protein-based hydrogels, emulsions, and microparticles are also widely used. Future research on the application of various egg white proteins in developed new delivery systems will provide more choices for the delivery of various bioactive substances.
Collapse
Affiliation(s)
- Tiantian Liu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| |
Collapse
|
18
|
Iqbal MW, Riaz T, Mahmood S, Bilal M, Manzoor MF, Qamar SA, Qi X. Fucoidan-based nanomaterial and its multifunctional role for pharmaceutical and biomedical applications. Crit Rev Food Sci Nutr 2022; 64:354-380. [PMID: 35930305 DOI: 10.1080/10408398.2022.2106182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fucoidans are promising sulfated polysaccharides isolated from marine sources that have piqued the interest of scientists in recent years due to their widespread use as a bioactive substance. Bioactive coatings and films, unsurprisingly, have seized these substances to create novel, culinary, therapeutic, and diagnostic bioactive nanomaterials. The applications of fucoidan and its composite nanomaterials have a wide variety of food as well as pharmacological properties, including anti-oxidative, anti-inflammatory, anti-cancer, anti-thrombic, anti-coagulant, immunoregulatory, and anti-viral properties. Blends of fucoidan with other biopolymers such as chitosan, alginate, curdlan, starch, etc., have shown promising coating and film-forming capabilities. A blending of biopolymers is a recommended approach to improve their anticipated properties. This review focuses on the fundamental knowledge and current development of fucoidan, fucoidan-based composite material for bioactive coatings and films, and their biological properties. In this article, fucoidan-based edible bioactive coatings and films expressed excellent mechanical strength that can prolong the shelf-life of food products and maintain their biodegradability. Additionally, these coatings and films showed numerous applications in the biomedical field and contribute to the economy. We hope this review can deliver the theoretical basis for the development of fucoidan-based bioactive material and films.
Collapse
Affiliation(s)
| | - Tahreem Riaz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shahid Mahmood
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
| | | | - Sarmad Ahmad Qamar
- Institute of Organic and Polymeric Materials, National Taipei University of Technology, Taipei, Taiwan
| | - Xianghui Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| |
Collapse
|
19
|
Lv D, Zhang L, Chen F, Yin L, Zhu T, Jie Y. Wheat bran arabinoxylan and bovine serum albumin conjugates: Enzymatic synthesis, characterization, and applications in O/W emulsions. Food Res Int 2022; 158:111452. [DOI: 10.1016/j.foodres.2022.111452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/11/2022] [Accepted: 05/31/2022] [Indexed: 11/25/2022]
|
20
|
Sadat Razavi M, Golmohammadi A, Nematollahzadeh A, Ghanbari A, Davari M, Carullo D, Farris S. Production of Innovative Essential Oil-Based Emulsion Coatings for Fungal Growth Control on Postharvest Fruits. Foods 2022; 11:foods11111602. [PMID: 35681352 PMCID: PMC9180006 DOI: 10.3390/foods11111602] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 05/25/2022] [Accepted: 05/27/2022] [Indexed: 12/12/2022] Open
Abstract
This work assessed the antimicrobial potential of natural essential oils (EOs) from cinnamon (CEO), zataria (ZEO), and satureja (SEO), applied natively or as coatings against Penicillium expansum and Botrytis cinerea during both in vitro and in vivo (on apple fruits) experiments. The induced inhibitory effect towards fungal growth, as a function of both EO type and concentration (75–1200 μL/L), was preliminarily investigated to select the most suitable EO for producing bacterial cellulose nanocrystals (BCNCs)/fish gelatin (GelA)-based emulsions. CEO and ZEO exhibited the best performances against P. expansum and B. cinerea, respectively. None of the pristine EOs completely inhibited the fungal growth and “disease severity”, properly quantified via size measurements of lesions formed on fruit surfaces. As compared to pristine CEO, coating emulsions with variable CEO concentration (75–2400 µL/L) curbed lesion spreading on apples, owing to the controlled CEO release during a 21-day temporal window. The strongest effect was displayed by BCNCs/GelA-CEO emulsions at the highest CEO concentration, upon which lesions on fruit skins were barely detectable. This work demonstrated the capability of EOs embedded in BCNCs/GelA-based nanocapsules to efficiently slow down microbial spoilage on postharvest fruits, thus offering viable opportunities for developing innovative antimicrobial packaging systems.
Collapse
Affiliation(s)
- Mahsa Sadat Razavi
- Department of Biosystems Engineering, University of Mohaghegh Ardabili, Daneshgah Street, Ardabil 56199-11367, Iran;
| | - Abdollah Golmohammadi
- Department of Biosystems Engineering, University of Mohaghegh Ardabili, Daneshgah Street, Ardabil 56199-11367, Iran;
- Correspondence: (A.G.); (S.F.); Tel.: +98-04515517500 (A.G.); +39-0250316805 (S.F.); Fax: +98-04515520567 (A.G.); +39-0250316672 (S.F.)
| | - Ali Nematollahzadeh
- Department of Chemical Engineering, University of Mohaghegh Ardabili, Daneshgah Street, Ardabil 56199-11367, Iran;
| | - Alireza Ghanbari
- Department of Horticulture, University of Mohaghegh Ardabili, Daneshgah Street, Ardabil 56199-11367, Iran;
| | - Mahdi Davari
- Department of Plant Protection, University of Mohaghegh Ardabili, Daneshgah Street, Ardabil 56199-11367, Iran;
| | - Daniele Carullo
- Food Packaging Lab, Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, I-20133 Milan, Italy;
| | - Stefano Farris
- Food Packaging Lab, Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, I-20133 Milan, Italy;
- Correspondence: (A.G.); (S.F.); Tel.: +98-04515517500 (A.G.); +39-0250316805 (S.F.); Fax: +98-04515520567 (A.G.); +39-0250316672 (S.F.)
| |
Collapse
|
21
|
Zhang S, Yin F, Zheng L, Zheng X, Yang Y, Xiao D, Ai B, Sheng Z. Steam‐exploded camellia (
Camellia oleifera
Abel.) seed protein improves the stability of camellia seed oil emulsions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shanying Zhang
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
- College of Food Science and Engineering Hainan University Haikou 570228 China
| | - Fengman Yin
- College of Life Sciences Hainan University Haikou 570228 China
| | - Lili Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Xiaoyan Zheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Yang Yang
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Dao Xiao
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Binling Ai
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| | - Zhanwu Sheng
- Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences Haikou 571101 China
| |
Collapse
|
22
|
Du F, Qi Y, Huang H, Wang P, Xu X, Yang Z. Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107242] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
23
|
Dib T, Pan H, Chen S. Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2012796] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Thamila Dib
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, PR China
| | - Haibo Pan
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, PR China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, PR China
| |
Collapse
|
24
|
Semenova MG, Antipova AS, Martirosova EI, Chebotarev SA, Palmina NP, Bogdanova NG, Krikunova NI, Zelikina DV, Anokhina MS, Kasparov VV. The relationship between the structure and functionality of essential PUFA delivery systems based on sodium caseinate with phosphatidylcholine liposomes without and with a plant antioxidant: an in vitro and in vivo study. Food Funct 2022; 13:2354-2371. [PMID: 35147140 DOI: 10.1039/d1fo03336k] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The aim of this work was to establish the main relationship between the structure and functionality of supramolecular complexes formed by sodium caseinate (SC) with phosphatidylcholine (PC) liposomes filled with fish oil (FO) to an equal mass ratio of n-3 to n-6 polyunsaturated fatty acids (PUFA) in the absence and presence of one of the most effective plant antioxidants, namely the essential oil of clove buds (EOC). The functionality of the supramolecular complexes (SC-PC-FO and SC-PC-FO-EOC) was considered from the point of view of the possibility of their use as effective delivery systems for long-chain n-3 PUFAs (eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids from FO). The laser light scattering method was used in the static, dynamic and electrophoretic modes to characterize the structure and thermodynamic parameters of the supramolecular complexes in an aqueous medium. It was found that the SC-PC-FO and SC-PC-FO-EOC complex particles had the following similar properties: nanosize; a spherical shape; 100% solubility in an aqueous medium (pH 7.0, ionic strength = 0.001 M); a high encapsulating ability of SC (up to 70%) in relation to the studied liposomes; and a high protective ability relative to lipid autooxidation (up to 96% on the 20th day of storage at room temperature in light). In addition, a sequential transformation of both the structural and thermodynamic parameters has been observed for the complex particles under in vitro simulated gastrointestinal (GI) conditions in accordance with the INFOGEST protocol. A greater release of the encapsulated lipids from the enzymatically hydrolyzed complex particles was observed at the small intestine stage compared to their release at the gastric stage. These data were in good agreement with those on the assessment of the bioavailability of the target PUFAs in in vivo experiments based on the chronic intake of aqueous solutions of the complexes (both SC-PC-FO and SC-PC-FO-EOC) by experimental mice for 92 days. Liver lipid profiles of the mice, obtained by gas-liquid chromatography, showed the following: (i) an almost twofold increase in the DHA content as compared with that of the control; (ii) an almost threefold decrease in the mass ratio of arachidonic acid (AA) (C20:4 n-6) to DHA (C22:6 n-3) compared to that of the control due to both a significant decrease in the AA content and a simultaneous pronounced increase in the DHA content; and (iii) an almost twofold decrease in the mass ratio of the total amounts of n-6 to n-3 PUFAs compared to that of the control.
Collapse
Affiliation(s)
- Maria G Semenova
- Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Russian Federation.
| | - Anna S Antipova
- Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Russian Federation.
| | - Elena I Martirosova
- Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Russian Federation.
| | - Sergey A Chebotarev
- Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Russian Federation.
| | - Nadezhda P Palmina
- Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Russian Federation.
| | - Natalya G Bogdanova
- Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Russian Federation.
| | - Natalya I Krikunova
- Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Russian Federation.
| | - Daria V Zelikina
- Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Russian Federation.
| | - Maria S Anokhina
- Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Russian Federation.
| | - Valery V Kasparov
- Emanuel Institute of Biochemical Physics of Russian Academy of Sciences, Russian Federation.
| |
Collapse
|
25
|
|
26
|
Wang T, Wang N, Li N, Ji X, Zhang H, Yu D, Wang L. Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion. ULTRASONICS SONOCHEMISTRY 2022; 82:105871. [PMID: 34915255 PMCID: PMC8683769 DOI: 10.1016/j.ultsonch.2021.105871] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 12/06/2021] [Accepted: 12/09/2021] [Indexed: 05/07/2023]
Abstract
In this study, an emulsion stabilized by soy protein isolate (SPI)-pectin (PC) complexes was prepared to investigate the effects of high-intensity ultrasound (HIU) treatment (150-600 W) on the physicochemical properties, microstructure, and stability of emulsions. The results found that the emulsion treated at 450 W showed the best emulsion stability index (ESI) (25.18 ± 1.24 min), the lowest particle size (559.82 ± 3.17 nm), the largest ζ-potential absolute value (16.39 ± 0.18 mV), and the highest adsorbed protein content (27.31%). Confocal laser scanning microscopy (CLSM) and atomic force microscopy (AFM) revealed that the emulsion aggregation was significantly improved by ultrasound treatment, and the average roughness value (Rq) was the smallest (10.3 nm) at 450 W. Additionally, HIU treatment reduced the interfacial tension and apparent viscosity of the emulsion. Thermal stability was best when the emulsion was treated at 450 W, D43 was minimal (907.95 ± 31.72 nm), and emulsion separation also improved. Consequently, the creaming index (CI) was significantly decreased compared to the untreated sample, indicating that the storage stability of the emulsion was enhanced.
Collapse
Affiliation(s)
- Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ning Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Na Li
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaorui Ji
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongwei Zhang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| |
Collapse
|
27
|
The development of natural and designed protein nanocages for encapsulation and delivery of active compounds. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107004] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
28
|
Kirtil E, Kurtkaya E, Svitova T, Radke CJ, Oztop MH, Sahin S. Examination of interfacial properties of quince seed extract on a sunflower oil-water interface. Chem Eng Sci 2021. [DOI: 10.1016/j.ces.2021.116951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
29
|
Boonlao N, Ruktanonchai UR, Anal AK. Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems. Colloids Surf B Biointerfaces 2021; 209:112211. [PMID: 34800865 DOI: 10.1016/j.colsurfb.2021.112211] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/25/2021] [Accepted: 11/07/2021] [Indexed: 02/07/2023]
Abstract
The consumption of foods rich in antioxidants, vitamins, minerals including carotenoids etc. can boost the immune system to help fight off various infections including SARS- CoV 2 and other viruses. Carotenoids have been gaining attention particularly in food and pharmaceutical industries owing to their diverse functions including their role as pro-vitamin A activity, potent antioxidant properties, and quenching of reactive oxygen (ROS), such as singlet oxygen and lipid peroxides within the lipid bilayer of the cell membrane. Nevertheless, carotenoids being lipophilic, have poor solubility in aqueous medium and are also chemically instable. They are susceptible to degrade under stimuli environmental conditions during food processing, storage and gastrointestinal passage. They also exhibit poor oral bioavailability, thus, their applications in aqueous-based foods are limited. As a consequent, suitable delivery systems including colloids-based are needed to enhance the solubility, stability and bioavailability of carotenoids. This review presents challenges of incorporation and delivery of carotenoids focusing on stability and factors affecting bioavailability. Furthermore, designed factors impacting bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems are explicitly explained. Each delivery system exhibits its own advantages and disadvantages; thus, the delivery systems should be designed based on their targets and their further applications.
Collapse
Affiliation(s)
- Nuntarat Boonlao
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand
| | | | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand.
| |
Collapse
|
30
|
Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106890] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
31
|
Li M, Li X, McClements DJ, Shi M, Shang Q, Liu X, Liu F. Physicochemical and functional properties of lactoferrin-hyaluronic acid complexes: Effect of non-covalent and covalent interactions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112121] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
32
|
|
33
|
Kirtil E, Aydogdu A, Svitova T, Radke CJ. Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100687] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
34
|
|
35
|
Comunian TA, Drusch S, Brodkorb A. Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds. Crit Rev Food Sci Nutr 2021; 62:6485-6504. [PMID: 33775182 DOI: 10.1080/10408398.2021.1902262] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Food researchers are currently showing a growing interest in in vitro digestibility studies due to their importance for obtaining food products with health benefits and ensuring a balanced nutrient intake. Various bioactive food compounds are sensitive to the digestion process, which results in a lower bioavailability in the gut. The main objective of structured food delivery systems is to promote the controlled release of these compounds at the desired time/place, in addition to protecting them during digestion processes. This review provides an overview of the influence of structured delivery systems on the in vitro digestive behavior. The main delivery systems are summarized, the pros and cons of different structures are outlined, and examples of several studies that optimized the use of these structured systems are provided. In addition, we have reviewed the use of plant-based systems, which have been of interest to food researchers and the food industry because of their health benefits, improved sustainability as well as being an alternative for vegetarian, vegan and consumers suffering from food allergies. In this context, the review provides new insights and comprehensive knowledge regarding the influence of plant-based structured systems on the digestibility of encapsulated compounds and proteins/polysaccharides used in the encapsulation process.
Collapse
Affiliation(s)
- Talita A Comunian
- Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland.,Department of Food Technology and Food Material Science, Technische Universität Berlin, Berlin, Germany
| | - Stephan Drusch
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Berlin, Germany
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland
| |
Collapse
|
36
|
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106340] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
37
|
Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110644] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
38
|
Zhang Q, Zhou Y, Yue W, Qin W, Dong H, Vasanthan T. Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.026] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
39
|
Ma N, Gao Q, Li X, Xu D, Yuan Y, Cao Y. Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles. Food Funct 2020; 11:2080-2093. [PMID: 32129355 DOI: 10.1039/c9fo02947h] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Docosahexaenoic acid (DHA) was encapsulated in caseinate/alginate microparticles by adjusting the pH based on the electrostatic complexation, in order to improve the physicochemical stability and digestibility of single caseinate-stabilized DHA emulsions. In this study, relatively stable honeycomb-shaped DHA microparticles were formed by electrostatic complexation between positively charged caseinate-coated DHA droplets, caseinate and negatively charged alginate at pH 4.5. The zeta-potential, particle size, size distribution, physical stability, microstructure, DHA oxidation and free fatty acids (FFA) release rate in a simulated gastrointestinal tract (GIT) model were determined. Dynamic light scattering (DLS) and confocal laser scanning microscopy (CLSM) measurements indicated that DHA microparticles had a particle size (1521.00 ± 39.15 nm) significantly larger than that of caseinate-stabilized DHA emulsions (243.23 ± 4.51 nm). The microparticles were much more stable near the isoelectric point (pI) of the adsorbed proteins compared with the single emulsions according to the original transmissions of LUMiSizer. The cryo-scanning electron microscopy (Cryo-SEM) images also showed that the microparticles formed a specific honeycomb-shaped network structure with more uniform distribution and without aggregation. The incorporation of DHA droplets into caseinate/alginate microparticles significantly ameliorated their chemical stability. GIT studies showed that the digestion of DHA microparticles was enhanced which was due to more open loose structures compared with the large-scale close-knit aggregation of DHA emulsion droplets. This study may provide useful information for the stabilization of functional food components and rational design of nutraceutical delivery systems.
Collapse
Affiliation(s)
- Ningning Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Qianru Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yingmao Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| |
Collapse
|
40
|
Preparation of cinnamon essential oil emulsion by bacterial cellulose nanocrystals and fish gelatin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106111] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
41
|
Li M, Yu M. Development of a nanoparticle delivery system based on zein/polysaccharide complexes. J Food Sci 2020; 85:4108-4117. [DOI: 10.1111/1750-3841.15535] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 10/22/2020] [Accepted: 10/26/2020] [Indexed: 02/06/2023]
Affiliation(s)
- Ming Li
- College of Food Science and Engineering Tonghua Normal University 950, Yucai Road Tonghua Jilin 134001 P.R. China
| | - Meihui Yu
- College of Food Science and Engineering Tonghua Normal University 950, Yucai Road Tonghua Jilin 134001 P.R. China
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Li hu Road Wuxi Jiangsu 214122 P.R. China
- School of Food Science and Technology Jiangnan University 1800 Li hu Road Wuxi Jiangsu 214122 P.R. China
| |
Collapse
|
42
|
Macromolecular design of folic acid functionalized amylopectin–albumin core–shell nanogels for improved physiological stability and colon cancer cell targeted delivery of curcumin. J Colloid Interface Sci 2020; 580:561-572. [DOI: 10.1016/j.jcis.2020.07.056] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 12/11/2022]
|
43
|
Shao P, Feng J, Sun P, Xiang N, Lu B, Qiu D. Recent advances in improving stability of food emulsion by plant polysaccharides. Food Res Int 2020; 137:109376. [DOI: 10.1016/j.foodres.2020.109376] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 05/11/2020] [Accepted: 06/02/2020] [Indexed: 11/25/2022]
|
44
|
Kim S, Shin WS. Formation of a novel coating material containing lutein and zeaxanthin via a Maillard reaction between bovine serum albumin and fucoidan. Food Chem 2020; 343:128437. [PMID: 33162255 DOI: 10.1016/j.foodchem.2020.128437] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 09/28/2020] [Accepted: 10/16/2020] [Indexed: 10/23/2022]
Abstract
The effective delivery of bioactive compounds has recently been receiving attention. In this study, a conjugate with BSA and fucoidan synthesized via the Maillard reaction was confirmed through electrophoresis, the o-phthalaldehyde assay, and through changes in absorbance. Two moles of fucoidan were glycated with one mole of BSA at 60 °C and 79% relative humidity for 4 days. The droplet coated with B-F conjugate remained stable during storage at 4 and 25 °C and slightly increased only at 55 °C however, the droplet coated with intact BSA and B/F mixture significantly increased. L/Z were degraded about 82, 79, and 36% for 4, 25, and 55 °C, respectively, regardless of the type of emulsifier. Although the conjugates could not prevent the degradation of lutein and zeaxanthin during storage, they improved the stability of the emulsion and showed 4.20-fold and 1.32-fold higher bioaccessibility than intact BSA and B/F mixtures, respectively.
Collapse
Affiliation(s)
- Sunbin Kim
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 04763, Republic of Korea
| | - Weon-Sun Shin
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 04763, Republic of Korea.
| |
Collapse
|
45
|
Bamidele OP, Emmambux MN. Encapsulation of bioactive compounds by “extrusion” technologies: a review. Crit Rev Food Sci Nutr 2020; 61:3100-3118. [DOI: 10.1080/10408398.2020.1793724] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Oluwaseun P. Bamidele
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, Pretoria, South Africa
| | | |
Collapse
|
46
|
pH controlled gelation behavior and morphology of gelatin/hydroxypropylmethylcellulose blend in aqueous solution. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105733] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
47
|
Chitosan/carboxymethylcellulose-stabilized poly(lactide-co-glycolide) particles as bio-based drug delivery carriers. Carbohydr Polym 2020; 242:116417. [PMID: 32564826 DOI: 10.1016/j.carbpol.2020.116417] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 04/20/2020] [Accepted: 05/01/2020] [Indexed: 12/15/2022]
Abstract
Poly(lactide-co-glycolide) (PLGA) colloidal particles stabilized by complexes of two oppositely charged polysaccharides, chitosan (cationic, CS) and sodium carboxymethylcellulose (anionic, NaCMC), were fabricated. Dichloromethane containing dissolved PLGA was first emulsified in an aqueous phase containing mixtures of CS and NaCMC. Evaporation of dichloromethane from the resulting emulsion led to CS/NaCMC-covered-PLGA particles. CS and NaCMC contents affected the short-term stability of PLGA particles and also their intrinsic characteristics. The particles displayed pH-dependent characteristic. Zeta potential varied from +54 to -50 mV when pH was varied from 3 to 10. CS/NaCMC-covered-PLGA particles showed colloidal stability, over a wider pH range as compared to CS-covered-PLGA particles. Curcumin, a model hydrophobic drug, was encapsulated into the particles up to 10 wt% of PLGA. The CS/NaCMC-covered-PLGA particles loaded with curcumin showed delayed release in mildly acidic conditions and faster release in neutral and basic conditions. Cytotoxicity experiments were carried out with human colorectal carcinoma cells.
Collapse
|
48
|
Boonlao N, Shrestha S, Sadiq MB, Anal AK. Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109859] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
49
|
Nikbakht Nasrabadi M, Sedaghat Doost A, Goli SAH, Van der Meeren P. Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions. Food Chem 2020; 311:125872. [PMID: 31767488 DOI: 10.1016/j.foodchem.2019.125872] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 10/21/2019] [Accepted: 11/06/2019] [Indexed: 11/25/2022]
Abstract
The aim of this study was to evaluate the effect of Pickering stabilization by biopolymer-based particles (bioparticles), consisting of flaxseed protein and polysaccharides, and of the addition of thymol to the oil phase on the oxidation stability, and digestion fate of flaxseed oil (FO) emulsions, compared to bulk FO and conventional emulsions stabilized by polysorbate 80 (PS80). Applying Pickering stabilization and thymol simultaneously was a successful approach to retard FO oxidation. Moreover, lipid digestion was slower in bioparticle-stabilized emulsions compared to PS80 stabilized emulsions. The thymol bioaccessibility increased after incorporation into FO Pickering emulsions in comparison to the bulk oil. The results suggested that the combination of Pickering stabilization and thymol addition to the oil phase can be used as a promising way of protecting highly unsaturated oils such as FO against oxidation. These emulsions are also applicable for designing functional foods with controlled lipid digestion.
Collapse
Affiliation(s)
- Maryam Nikbakht Nasrabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Ali Sedaghat Doost
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| |
Collapse
|
50
|
Dickinson E. Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|