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Zhang J, Zhang M, Wang Y, Bhandari B, Wang M. Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake. Food Chem 2024; 451:139478. [PMID: 38692242 DOI: 10.1016/j.foodchem.2024.139478] [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: 01/04/2024] [Revised: 04/04/2024] [Accepted: 04/23/2024] [Indexed: 05/03/2024]
Abstract
The market share of Sichuan pepper oleoresin (SPO) in the flavor industry is increasing steadily; however, its high volatility, low water solubility, and poor stability continue to pose significant challenges to application. The microencapsulation prepared by emulsion embedding and spray drying is considered as an effective technique to solve the above problems. Sodium octenyl succinate starch (OSA starch) and tea polyphenols (TPs) were used to develop OSA-TPs complex as encapsulants for SPO to prepare orally soluble microcapsules. And the optimum doping of TPs was determined. SPO microcapsules have good properties with high encapsulation efficiency up to 88.13 ± 1.48% and high payload up to 41.58 ± 1.86% with low water content and high heat resistance. The binding mechanism of OSA starch with TPs and its regulation mechanism and effect on SPOs were further analyzed and clarified. The binding mechanism between OSA starch and TPs was clarified in further analyses. The OSA-TPs complexes enhanced the rehydration, release in food matrix and storage stability of SPO, and exhibited good sensory immediacy. Flavor-improved mooncakes were successfully developed, achieving the combination of mooncake flavor and SPO flavor. This study provided a valuable way to prepare flavoring microcapsules suitable for the catering industry, opened up the combined application of SPO and bakery ingredients, and was of great practical value and significance for improving the processing quality of flavor foods, driving the development of the SPO industry, and enhancing the national dietary experience.
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Affiliation(s)
- Jiong Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Yuchuan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Mingqi Wang
- Zhengzhou Xuemailong Food Flavor Co. R&D Center, Zhengzhou, Henan, China
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2
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Wang Y, Jin L, Xie B, Chen X, Xu F, Zhu K, Wang P, Zhang Y. Pickering emulsion of pepper essential oil stabilized by Octenyl succinic acid starch: Characterization, in vitro release and anticancer activity. J Food Sci 2024. [PMID: 39215526 DOI: 10.1111/1750-3841.17285] [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: 02/28/2024] [Revised: 07/16/2024] [Accepted: 07/18/2024] [Indexed: 09/04/2024]
Abstract
Under high humidity and high temperature conditions, the quality of pepper essential oil easily deteriorates, and the oxidation of oil restricts its application, especially for the insolubility in water. This study investigated pepper essential oil encapsulated in Pickering emulsion with octenyl succinic acid starch, which was effectively able to reduce 100 times of the release rate. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 2.05 µm and 1.89 µm, when the Pickering emulsion was set to different storage conditions at pH 5 and 0.1 M NaCl, respectively. During gastrointestinal digestion, the release of essential oils was effectively delayed in the Pickering emulsion and the digestibility of the emulsion was 16.93% in 120 min. Compared with untreated cells, Pickering emulsion can effectively inhibit the proliferation of MCF-7 (52.71%). All these results indicate that OSA starch stabilized pepper essential oil can effectively increase solubility, improve stability, and expand the application range. Therefore, it can provide a theoretical basis for applications of pepper essential oil, especially for the functional drug application.
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Affiliation(s)
- Yitong Wang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang, China
| | - Liu Jin
- Women's & Children's Hospital of Wanning, Wanning, Hainan, China
| | - Baoguo Xie
- Reproductive medicine Center, the First Affiliated Hospital of Hainan Medical University, Haikou, Hainan, China
| | - Xiaoai Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Ping Wang
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
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3
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Drosou C, Krokida M. A Comparative Study of Encapsulation of β-Carotene via Spray-Drying and Freeze-Drying Techniques Using Pullulan and Whey Protein Isolate as Wall Material. Foods 2024; 13:1933. [PMID: 38928875 PMCID: PMC11203211 DOI: 10.3390/foods13121933] [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: 05/24/2024] [Revised: 06/11/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
The encapsulation of β-carotene was investigated using pullulan and whey protein isolate (WPI) as a composite matrix at a weight ratio of 20:80, employing both spray-drying and freeze-drying techniques. The influence of processing parameters such as the concentration of wall material, flow rate, and inlet temperature for SP encapsulants, as well as wall-material concentration for FZ encapsulants, was examined in terms of encapsulation efficiency (EE). The morphology, structural characterization, moisture sorption isotherms, and thermal properties of the resulting encapsulants at optimum conditions were determined. Their stability was investigated under various levels of water activity, temperature conditions, and exposure to UV-Vis irradiation. β-carotene was efficiently encapsulated within SP and FZ structures, resulting in EE of approximately 85% and 70%, respectively. The degradation kinetics of β-carotene in both structures followed a first-order reaction model, with the highest rate constants (0.0128 day-1 for SP and 0.165 day-1 for FZ) occurring at an intermediate water-activity level (aw = 0.53) across all storage temperatures. The photostability tests showed that SP encapsulants extended β-carotene's half-life to 336.02 h, compared with 102.44 h for FZ encapsulants, under UV-Vis irradiation. These findings highlight the potential of SP encapsulants for applications in functional foods, pharmaceuticals, and carotenoid supplements.
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Affiliation(s)
- Christina Drosou
- School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Heroon Polytechniou St., 15780 Athens, Greece;
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Henao-Ardila A, Quintanilla-Carvajal MX, Moreno FL. Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems. Heliyon 2024; 10:e32150. [PMID: 38873677 PMCID: PMC11170136 DOI: 10.1016/j.heliyon.2024.e32150] [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: 03/02/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/15/2024] Open
Abstract
Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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Chen C, Wang Z, Fu H, Yu G, Luo X, Zhu K. Enhanced bioavailability of curcumin amorphous nanocomposite prepared by a green process using modified starch. Int J Biol Macromol 2024; 270:132210. [PMID: 38729473 DOI: 10.1016/j.ijbiomac.2024.132210] [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: 01/20/2024] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
Curcumin (Cur), a bioactive compound extracted from plants, has attracted widespread attention due to its multiple pharmacological activities. However, the low bioavailability due to the inherent limitations in water solubility, chemical stability, and permeability poses great challenges for realizing its clinical potentials. In the current study, octenyl succinic anhydride-modified starch (OSA-S), a renewable and biodegradable biopolymer, was employed to fabricate Cur amorphous composite nanoparticles (Cur/OSA-S NPs) through a solvent-free pH-driven method with the aim to enhance Cur's bioavailability by improving its solubility and stability. Cur/OSA-S NPs, with mean sizes of about 128.9 ± 8.6 nm, encapsulation efficiencies of about 90.0 %, and the drug loading capacities around 51.0 ± 0.2 %, were successfully prepared. Cur was found to be dispersed within the composite nanoparticles in amorphous state as confirmed by the XRD and DSC characterizations. In addition, Cur/OSA-S NPs offers excellent storage, thermal and light stability, excellent re-dispersibility, and approximately 92 times better solubility than the original Cur. Furthermore, studies of dissolution and the parallel artificial membrane permeability assay (PAMPA) confirmed enhanced dissolution rates and in vitro permeabilities of Cur/OSA-S NPs. Cancer cell viability and uptake experiments revealed that Cur/OSA-S NPs possessed more potent inhibitory effects on cancer cell proliferation compared to the raw Cur. The results obtained from the current study demonstrated the effectiveness of OSA-S for manufacturing Cur amorphous composite nanoparticles with enhanced solubility, stability, and permeability, which might be valuable for further development of Cur based products for treatment of various diseases.
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Affiliation(s)
- Changying Chen
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Zhixing Wang
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongliang Fu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Guoqi Yu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China.
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6
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Sepeidnameh M, Fazlara A, Hosseini SMH, Pourmahdi Borujeni M. Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers. Curr Res Food Sci 2024; 8:100771. [PMID: 38831922 PMCID: PMC11145428 DOI: 10.1016/j.crfs.2024.100771] [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: 02/16/2024] [Revised: 04/26/2024] [Accepted: 05/15/2024] [Indexed: 06/05/2024] Open
Abstract
Many studies have shown that grape seed oil (GSO) is one of the vegetable fats that are plentiful in essential fatty acids and can be used as a fat substitute or to modify fat in food products to reduce saturated fatty acids. However, due to its low solubility and high sensitivity to oxidation, it is necessary to develop delivery systems that can distribute GSO in food more effectively. Recently, the preparation of emulsions using the layer-by-layer (LBL) method has many advantages in delivering lipid-soluble functional compounds. This research was used to check the formation of GSO oil-loaded primary, secondary and tertiary multilayer emulsions stabilized by mixture of anionic gelatin, cationic chitosan, and anionic basil seed gum (BSG) as the aqueous phase at pH 5, prepared using a layer-by-layer electrostatic deposition technique. Multilayer emulsions prepared by GSO and a mixture of gelatin, chitosan, and BSG as the aqueous phase at pH 5. Finally, the effect of the number of layers on the physicochemical properties (particle size, viscosity, turbidity, refractive index, and physical stability) and oxidative stability (peroxide value, thiobarbituric acid value, and fatty acid profile) during the storage time (30 days) at two temperatures 25 °C & 4 °C was investigated. Also, the zeta potential and Fourier transform infrared spectroscopy (FTIR) of mono-layer and multi-layer emulsions were investigated. The results revealed that by increasing the number of layers of multi-layer emulsion of GSO, the stability has improved. Thus, the tertiary emulsion has been more effective than the other two emulsions in maintaining the physicochemical characteristics and stability over time (P < 0.001). Morphological characterization and FTIR spectroscopy results confirmed that gelatin, chitosan, and BSG were successfully loaded into the LBL emulsions. This study can improve the original percept of multilayer emulsions and promulgate their potential applications for the entire encapsulation of essential fatty acids to enrich and prevent peroxide attack.
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Affiliation(s)
- Marziyeh Sepeidnameh
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Ali Fazlara
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | | | - Mahdi Pourmahdi Borujeni
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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7
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Huang J, Zhang S, Liu D, Feng X, Wang Q, An S, Xu M, Chu L. Preparation and characterization of astaxanthin-loaded microcapsules stabilized by lecithin-chitosan-alginate interfaces with layer-by-layer assembly method. Int J Biol Macromol 2024; 268:131909. [PMID: 38679251 DOI: 10.1016/j.ijbiomac.2024.131909] [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: 01/04/2024] [Revised: 04/06/2024] [Accepted: 04/25/2024] [Indexed: 05/01/2024]
Abstract
Astaxanthin is a kind of keto-carotenes with various health benefits. However, its solubility and chemical stability are poor, which leads to low bio-availability. Microcapsules have been reported to improve the solubility, chemical stability, and bio-availability of lipophilic bioactives. Freeze-dried astaxanthin-loaded microcapsules were prepared by layer-by-layer assembly of tertiary emulsions with maltodextrin as the filling matrix. Tertiary emulsions were fabricated by performing chitosan and sodium alginate electrostatic deposition onto soybean lecithin stabilized emulsions. 0.9 wt% of chitosan solution, 0.3 wt% of sodium alginate solution and 20 wt% of maltodextrin were optimized as the suitable concentrations. The prepared microcapsules were powders with irregular blocky structures. The astaxanthin loading was 0.56 ± 0.05 % and the encapsulation efficiency was >90 %. A slow release of astaxanthin could be observed in microcapsules promoted by the modulating of chitosan, alginate and maltodextrin. In vitro simulated digestion displayed that the microcapsules increased the bio-accessibility of astaxanthin to 69 ± 1 %. Chitosan, alginate and maltodextrin can control the digestion of microcapsules. The coating of chitosan and sodium alginate, and the filling of maltodextrin in microcapsules improved the chemical stability of astaxanthin. The constructed microcapsules were valuable to enrich scientific knowledge about improving the application of functional ingredients.
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Affiliation(s)
- Juan Huang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China; The East China Science and Technology Research Institute of Changshu Company Limited, Changshu 215500, China.
| | - Shuo Zhang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Dongchen Liu
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Xuan Feng
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Qingding Wang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Shennan An
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Mengting Xu
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Lanling Chu
- Faculty of Food Science and Engineering, School of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
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8
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Meng W, Sun H, Mu T, Garcia-Vaquero M. Spray-drying and rehydration on β-carotene encapsulated Pickering emulsion with chitosan and seaweed polyphenol. Int J Biol Macromol 2024; 268:131654. [PMID: 38641273 DOI: 10.1016/j.ijbiomac.2024.131654] [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: 01/10/2024] [Revised: 04/07/2024] [Accepted: 04/15/2024] [Indexed: 04/21/2024]
Abstract
The spray-drying process to generate microcapsules from Pickering emulsions needs high temperatures, leading to instability of emulsions and degradation of encapsulated thermosensitive compounds (β-carotene). However, these effects may be attenuated by the introduction of seaweed polyphenols into the emulsion interfacial layers, although the effects underlying this protective mechanism have not been explored. This study evaluates the effects of spray-drying/rehydration on the morphology, encapsulation efficiency, redispersibility, and stability of β-carotene loaded Pickering emulsions stabilized by chitosan (PESC) and Pickering emulsions stabilized by chitosan/seaweed polyphenols (PESCSP). The encapsulation efficiency of β-carotene in PESCSP microcapsules (61.13 %) was higher than PESC (53.91 %). Rehydrated PESCSP exhibited more regular droplet size distribution, higher stability, stronger 3D network morphology, and lower redispersibility index (1.5) compared to rehydrated PESC. Analyses of interfacial layers of emulsions revealed that chitosan covalently bound fatty acids at their hydrophobic side. Polyphenols were linked to chitosan at the hydrophilic side of emulsions through hydrogen bonds, providing 3D network between droplets and antioxidant activities to inhibit the degradation of β-carotene. This study emphasized the role of polyphenols in the interfacial layers of Pickering emulsions for the development of efficient delivery systems and protection of β-carotene and other thermosensitive bioactive compounds during spray-drying and rehydration.
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Affiliation(s)
- Weihao Meng
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, PR China; School of Agriculture and Food Science, University College Dublin, Belfield Dublin 4, Ireland
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, PR China.
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, PR China.
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield Dublin 4, Ireland.
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Liu Z, Wang H, Bu Y, Wu T, Chen X, Yan H, Lin Q. Fabrication of self-assembled micelles based on amphiphilic oxidized sodium alginate grafted oleoamine derivatives via Schiff base reduction amination reaction for delivery of hydrophobic food active ingredients. Int J Biol Macromol 2024; 257:128653. [PMID: 38072345 DOI: 10.1016/j.ijbiomac.2023.128653] [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: 11/20/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
The application of hydrophobic β-carotene in the food industry are limited due to its susceptibility to light, high temperature, pH value, and other factors, leading to poor stability and low bioavailability. To address this problem, we adopt a more green and environmentally friendly reducing agent, 2-methylpyridine borane complex (pic-BH3), instead of traditional sodium borohydride, to achieve the simple green and efficient synthesis of amphiphilic oxidized sodium alginate grafted oleoamine derivatives (OSAOLA) through the reduction amination reaction of Schiff base. The resultant OSAOLA with the degree of substitution (DS) of 7.2 %, 23.6 %, and 38.8 % were synthesized, and their CMC values ranged from 0.0095 to 0.062 mg/mL, indicating excellent self-assembly capability in aqueous solution. Meanwhile, OSAOLA showed no obvious cytotoxicity to RAW 264.7 cells, thus revealing good biocompatibility. Furthermore, β-carotene, as the hydrophobic active ingredients in foods was successfully encapsulated in the OSAOLA micelles by ultrasonic-dialysis method. The prepared drug-loaded OSAOLA micelles could maintain good stability when stored at room temperature for 7 d. Additionally, they were able to continuously release β-carotene and exert long-term effects in pH 7.4 PBS at 37 °C, effectively improving the bioavailability of β-carotene, which exhibited tremendous application potential in functional food and biomedical fields.
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Affiliation(s)
- Zhaowen Liu
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; College of Pharmacy, Gannan Medical University, Ganzhou 341000, Jiangxi, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Hongcai Wang
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Yanan Bu
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Ting Wu
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Xiuqiong Chen
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Huiqiong Yan
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China.
| | - Qiang Lin
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
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10
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Shah K, Chan LW, Wong TW. Conversion of liquid chitosan-based nanoemulsions into inhalable solid microparticles: Process challenges with polysaccharide. Int J Biol Macromol 2023; 253:126991. [PMID: 37739286 DOI: 10.1016/j.ijbiomac.2023.126991] [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: 06/16/2023] [Revised: 09/05/2023] [Accepted: 09/16/2023] [Indexed: 09/24/2023]
Abstract
Solid particles ≤5 μm are essential to allow lower lung deposition and macrophage phagocytosis of anti-tubercular drugs. Decorating liquid nanoemulsion of anti-tubercular drug with macrophage-specific chitosan and chitosan-folate conjugate and spray drying the nanoemulsion with lactose produced oversized solid particles due to polysaccharide binding effects. This study designed solid nanoemulsion using lactose as the primary solid carrier and explored additives and spray-drying variables to reduce the binding and particle growth effects of chitosan. Deposition of magnesium stearate on lactose negated chitosan-inducible excessive lactose-liquid nanoemulsion binding and solid particle growth. Moderating the adhesion of chitosan-decorated liquid nanoemulsion onto lactose produced smooth-surface solid microparticles (size: 5.45 ± 0.26 μm; roughness: ∼80 nm) with heterogeneous size (span: 1.87 ± 1.21) through plasticization of constituent materials of nanoemulsion and lactose involving OH/N-H, C-H, CONH and/or COO moieties. Smaller solid particles could attach onto the larger particles with minimal steric hindrance by smooth surfaces. Together with round solid particulate structures (circularity: 0.919 ± 0.002), good pulmonary inhalation beneficial for treatment of pulmonary tuberculosis as well as other diseases is conferred.
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Affiliation(s)
- Kifayatullah Shah
- Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA Selangor, Puncak Alam, 42300, Selangor, Malaysia; Particle Design Research Group, Faculty of Pharmacy, Universiti Teknologi MARA Selangor, Puncak Alam, 42300, Selangor, Malaysia
| | - Lai Wah Chan
- Department of Pharmacy, Faculty of Science, National University of Singapore, 18 Science Drive 4, 117543, Republic of Singapore
| | - Tin Wui Wong
- Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA Selangor, Puncak Alam, 42300, Selangor, Malaysia; Particle Design Research Group, Faculty of Pharmacy, Universiti Teknologi MARA Selangor, Puncak Alam, 42300, Selangor, Malaysia; Faculty of Pharmacy, Universiti Malaya, 50603 Kuala Lumpur, Malaysia.
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11
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Henao-Ardila A, Quintanilla-Carvajal MX, Santagapita PR, Caldas-Abril M, Bonilla-Bravo V, Moreno FL. Effect of wall material on lipophilic functional compounds of high oleic palm oil emulsions encapsulated by Refractance Window drying. Heliyon 2023; 9:e21499. [PMID: 38027781 PMCID: PMC10651459 DOI: 10.1016/j.heliyon.2023.e21499] [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: 04/01/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
High-oleic palm oil is a food-grade oil with desirable properties, as it is characterised by having an oleic acid concentration above 50 % and a high vitamin E and provitamin A content. This study investigated the effect of different combinations of two wall materials (whey protein (WP) and Capsul®, a commercial octenyl succinic anhydride modified starch (OSA-MS)) on the concentration of provitamin A, vitamin E and oleic acid, and the physical properties of high oleic palm oil emulsions encapsulated by Refractance Window drying technology. Wall material composition significantly affected (p < 0.05) all response variables, and R2 values were above 0.75 for all responses. Phytonutrient preservation showed its highest at an OSA-MS: WP concentration ratio of 1: 3. Optimal results were achieved (minimum moisture content, water activity and hygroscopicity, and maximum encapsulation efficiency and phytonutrient preservation) at an OSA-MS concentration of 8.13 % and WP concentration of 91.87 %. Flakes were obtained as a solid structure that protects oil's phytonutrients with 94 %, 75 % and 87 % of preservation of oleic acid, vitamin E and carotenoids, respectively. It shows that the wall material combination and encapsulation technique are suitable for obtaining lipophilic functional compounds.
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Affiliation(s)
- Alejandra Henao-Ardila
- Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Patricio Román Santagapita
- Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica & CIHIDECAR (Centro de Investigaciones en Hidratos de Carbono, CONICET-UBA), Buenos Aires, Argentina
| | - Miguel Caldas-Abril
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Valentina Bonilla-Bravo
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Fabián Leonardo Moreno
- Grupo de Investigación en Procesos Agroindustriales, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
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12
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Rostamabadi H, Bajer D, Demirkesen I, Kumar Y, Su C, Wang Y, Nowacka M, Singha P, Falsafi SR. Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts. Carbohydr Polym 2023; 314:120905. [PMID: 37173042 DOI: 10.1016/j.carbpol.2023.120905] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/05/2023] [Accepted: 04/09/2023] [Indexed: 05/15/2023]
Abstract
Apart from its non-toxicity, biocompatibility and biodegradability, starch has demonstrated eminent functional characteristics, e.g., forming well-defined gels/films, stabilizing emulsions/foams, and thickening/texturizing foods, which make it a promising hydrocolloid for various food purposes. Nonetheless, because of the ever-increasing range of its applications, modification of starch via chemical and physical methods for expanding its capabilities is unavoidable. The probable detrimental impacts of chemical modification on human health have encouraged scientists to develop potent physical approaches for starch modification. In this category, in recent years, starch combination with other molecules (i.e., gums, mucilages, salts, polyphenols) has been an interesting platform for developing modified starches with unique attributes where the characteristics of the fabricated starch could be finely tuned via adjusting the reaction parameters, type of molecules reacting with starch and the concentration of the reactants. The modification of starch characteristics upon its complexation with gums, mucilages, salts, and polyphenols as common ingredients in food formulations is comprehensively overviewed in this study. Besides their potent impact on physicochemical, and techno-functional attributes, starch modification via complexation could also remarkably customize the digestibility of starch and provide new products with less digestibility.
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Affiliation(s)
- Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Dagmara Bajer
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Yogesh Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Chunyan Su
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, 02-787 Warsaw, Poland
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
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13
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Díaz-Montes E. Wall Materials for Encapsulating Bioactive Compounds via Spray-Drying: A Review. Polymers (Basel) 2023; 15:2659. [PMID: 37376305 DOI: 10.3390/polym15122659] [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: 03/28/2023] [Revised: 06/06/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and retards the degradation of bioactive compounds by encapsulating them within a wall material. The resulting capsules exhibit diverse characteristics influenced by factors such as operating conditions (e.g., air temperature and feed rate) and the interactions between the bioactive compounds and the wall material. This review aims to compile recent research (within the past 5 years) on spray-drying for bioactive compound encapsulation, emphasizing the significance of wall materials in spray-drying and their impact on encapsulation yield, efficiency, and capsule morphology.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de Mexico 07340, Mexico
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14
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Zhang J, Cui H, Qiu J, Wang X, Zhong Y, Yao C, Yao L, Zheng Q, Xiong C. Stability of glycosylated complexes loaded with Epigallocatechin 3-gallate (EGCG). Food Chem 2023; 410:135364. [PMID: 36623458 DOI: 10.1016/j.foodchem.2022.135364] [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: 02/22/2021] [Revised: 11/07/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022]
Abstract
The application of Epigallocatechin-3-gallate (EGCG) in food industry was limited by its low stability in aqueous solutions and poor bioavailability in vivo. The novel EGCG glycosylated arachin nanoparticles (Ara-CMCS-EGCG) and EGCG glycosylated casein nanoparticles (Cas-CMCS-EGCG) were prepared to improve the stability and bioavailability of EGCG. The effect of different variables on the storage stability and the slow-release behavior of novel glycosylation complexes in nanoparticle background solution and artificial gastrointestinal fluid were investigated. The results showed that the DPPH scavenging activity of Ara-CMCS-EGCG and Cas-CMCS-EGCG were stable in temperature (25 ∼ 70 °C). EGCG could enhance the crosslinking effect of molecular particles in glycosylation complexes solution. The glycosylated protein nanoparticles were stable to acid-base and enzymolysis in simulated gastrointestinal fluid. The release rate of EGCG in simulated intestinal fluid was higher than that in simulated gastric fluid. The glycosylated protein carrier can not only release EGCG slowly, but also significantly improve the stability and bioavailability of EGCG in simulated gastrointestinal fluid.
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Affiliation(s)
- Jianyong Zhang
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China; Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, PR China
| | - Hongchun Cui
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, PR China
| | - Jiahuan Qiu
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Xiaoqing Wang
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Yixin Zhong
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Caiping Yao
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Lanying Yao
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Qunxiong Zheng
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - ChunHua Xiong
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China.
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15
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Han G, Duan X, Jiang B, Li Y, Li B, Yang J, Pan S, Liu F. Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases. Int J Biol Macromol 2023; 242:124961. [PMID: 37207755 DOI: 10.1016/j.ijbiomac.2023.124961] [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: 12/22/2022] [Revised: 03/10/2023] [Accepted: 05/16/2023] [Indexed: 05/21/2023]
Abstract
Mandarin peel pectin (MPP) emulsions were prepared with different oil phase loadings with or without β-carotene, and their emulsifying characteristics, digestive properties and β-carotene bioaccessibility were investigated. Results revealed that all MPP emulsions exhibited good loading efficiency for β-carotene, while their apparent viscosity and interfacial pressure (π) of MPP emulsions increased significantly after the addition of β-carotene. Emulsification of MPP emulsions as well as digestibility were significantly dependent on the kind of oil. MPP emulsions prepared with long-chain triglycerides (LCT) oil (soybean, corn, and olive oil) exhibited higher volume average particle size (D4,3), apparent viscosity, π values, and bioaccessibility of carotene compared to those prepared with medium-chain oils (MCT). MPP emulsions with LCT rich in monosaturated fatty acids (olive oil) had the highest β-carotene encapsulation efficiency, bioaccessibility, etc. than from other oils. This study provides a theoretical basis for the efficient encapsulation and high bioaccessibility of carotenoids with pectin emulsions.
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Affiliation(s)
- Guoliang Han
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Xingke Duan
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Bing Jiang
- Library, Huazhong Agricultural University, Wuhan 430070, Hubei, PR China
| | - Yifan Li
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Jinyan Yang
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China.
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16
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Kato LS, Lelis CA, da Silva BD, Galvan D, Conte-Junior CA. Micro- and nanoencapsulation of natural phytochemicals: Challenges and recent perspectives for the food and nutraceuticals industry applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:77-137. [PMID: 37236735 DOI: 10.1016/bs.afnr.2022.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Worldwide, there has been growing interest in the research, development, and commercialization of functional bioactive components and nutraceuticals. As a result of consumer awareness of the relationship between diet, health, and disease, the consumption of plant-derived bioactive components has recently increased in the past two decades. Phytochemicals are bioactive nutrient plant chemicals in fruits, vegetables, grains, and other plant foods that may provide desirable health benefits beyond essential nutrition. They may reduce the risk of major chronic diseases, cardiovascular diseases, cancer, osteoporosis, diabetes, high blood pressure, and psychotic diseases and have antioxidant, antimicrobial, and antifungal properties, cholesterol-lowering, antithrombotic, or anti-inflammatory effects. Phytochemicals have been recently studied and explored for various purposes, such as pharmaceuticals, agrochemicals, flavors, fragrances, coloring agents, biopesticides, and food additives. These compounds are known as secondary metabolites and are commonly classified as polyphenols, terpenoids (terpenes), tocotrienols and tocopherols, carotenoids, alkaloids and other nitrogen-containing metabolites, stilbenes and lignans, phenolic acids, and glucosinates. Thus, this chapter aims to define the general chemistry, classification, and essential sources of phytochemicals, as well as describe the potential application of phytochemicals in the food and nutraceuticals industry, explaining the main properties of interest of the different compounds. Finally, the leading technologies involving micro and nanoencapsulation of phytochemicals are extensively detailed to protect them against degradation and enhance their solubility, bioavailability, and better applicability in the pharmaceutical, food, and nutraceutical industry. The main challenges and perspectives are detailed.
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Affiliation(s)
- Lilian Seiko Kato
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carini Aparecida Lelis
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil
| | - Bruno Dutra da Silva
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Chemistry (PGQu), IQ, UFRJ, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, Brazil; Residue Analysis Laboratory (LAB RES), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.
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17
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Acidic natural deep eutectic solvents as dual solvents and catalysts for the solubilization and deglycosylation of soybean isoflavone extracts: Genistin as a model compound. Food Chem 2023; 406:134999. [PMID: 36459802 DOI: 10.1016/j.foodchem.2022.134999] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 11/02/2022] [Accepted: 11/16/2022] [Indexed: 11/21/2022]
Abstract
This study investigated the possibility of using green solvent natural deep eutectic solvents (NADESs) as dual solvent-catalysts for the solubilization and deglycosylation of soybean isoflavones. The deglycosylation behavior of genistin as a model compound in NADESs was compared. Acidic NADESs showed moderate solubility for genistin and could hydrolyze it to form genistein. The onset temperature of deglycosylation in the choline chloride/malic acid (Ch-Ma) was 60 °C. The solubilities of genistin in the Ch-Ma system were modeled. The dissolution process was endothermic and mainly enthalpy-driven. The deglycosylation followed first-order kinetics with a half-life (t1/2) of 40 min at 90 °C. The method was validated using soybean isoflavone extracts as a substrate and the ratio of glycoside to aglycone in the extracts could be adjusted by changing the conditions. The methods have great potential in the extraction and preparation of ready-to-use isoflavone extracts from soybean and other legumes.
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18
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Gelatin-maltodextrin microcapsules as carriers of vitamin D3 improve textural properties of synbiotic yogurt and extend its probiotics survival. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102524] [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]
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19
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Xu X, Peng X, Huan C, Chen J, Meng Y, Fang S. Development of natamycin-loaded zein-casein composite nanoparticles by a pH-driven method and application to postharvest fungal control on peach against Monilinia fructicola. Food Chem 2023; 404:134659. [DOI: 10.1016/j.foodchem.2022.134659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 09/05/2022] [Accepted: 10/15/2022] [Indexed: 11/22/2022]
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20
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Xu Y, Hao J. Macroporous Aerogels Using High Internal Phase Pickering Emulsions for Adsorption of Dyes. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:1072-1083. [PMID: 36634345 DOI: 10.1021/acs.langmuir.2c02771] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The treatment of industrial printing and dyeing wastewater is the focus of the chemical environmental protection industry. Noticeably, the physical adsorption has attracted wide attention due to the selective dye adsorption, simple process, and convenient operation. New aerogels featuring low density and high porosity are regarded as ideal physical adsorption materials for sewage treatment. In this work, high internal phase Pickering emulsions were designed and prepared. The polysaccharide complex originating from sodium octenylsuccinate starch and chitosan serves as the stabilizer, water and hexane act as the external and internal phase, respectively. Acrylic acid was introduced into the external phase to initiate UV polymerization. The high internal phase Pickering emulsions as templates were removed through freeze-drying to produce aerogel materials with macroporous structures, the size of the pores: 43.54 ± 12.75 μm. The scanning electron microscopy (SEM) images show that the pore size of aerogel materials was similar to that of emulsion droplets, verifying the template role of emulsion in the polymerization process. In addition, aerogels possess good mechanical properties and can withstand a pressure of megapascal, exhibiting favorable stability when floating in water for a long time (6 months). Methyl violet, malachite green, methylene blue, and acridine orange in aqueous solution were selected as model dyes to explore the removal process and the mechanism. The adsorption was conformed to be the pseudo-second-order kinetic model and the Freundlich adsorption isotherm, namely, the dye adsorption of the aerogels was the multilayer adsorption on the uneven surface, and the mechanism of the adsorption was related to the π-π interaction.
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Affiliation(s)
- Yue Xu
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan250100, P. R. China
| | - Jingcheng Hao
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan250100, P. R. China
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21
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Preparation of Gum Arabic-Maltose-Pea Protein Isolate Complexes for 1-Octacosanol Microcapsule: Improved Storage Stability, Sustained Release in the Gastrointestinal Tract, and Its Effect on the Lipid Metabolism of High-Fat-Diet-Induced Obesity Mice. Foods 2022; 12:foods12010112. [PMID: 36613328 PMCID: PMC9818909 DOI: 10.3390/foods12010112] [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: 09/16/2022] [Revised: 11/19/2022] [Accepted: 12/16/2022] [Indexed: 12/28/2022] Open
Abstract
1-Octacosanol (Octa) is a natural compound with several beneficial properties. However, its poor water solubility and metabolism in the digestive tract reduce its efficacy. The Octa-GA-Malt-PPI microcapsule was prepared as follows: gum Arabic (GA):maltose (Malt):pea protein isolate (PPI) = 2:1:2; core:shell = 1:7.5; emulsification temperature 70 °C; pH 9.0. An in vitro simulated gastrointestinal tract was used to analyze the digestion behavior. C57BL/6 mice were selected to establish an obesity model induced by a high-fat diet (HFD) to evaluate the effect of Octa monomer and the microcapsule. The diffusivity in water and storage stability of Octa improved after encapsulation. The microcapsule was ascribed to electrostatic interactions, hydrogen bonding, and hydrophobic interactions. The sustained release of Octa from the microcapsule was observed in a simulated gastrointestinal tract. Compared with Octa monomer, the microcapsule was more effective in alleviating the symptoms of weight gain, hypertension, and hyperlipidemia induced by HFD in mice. In conclusion, the construction of microcapsule structure can improve the dispersibility and stability of Octa in water, achieve sustained release of Octa in the gastrointestinal tract, and improve its efficiency in alleviating the effects of HFD on the body.
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Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Feng L, Wu J, Cai L, Li M, Dai Z, Li D, Liu C, Zhang M. Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel. Food Chem 2022; 393:133422. [PMID: 35689924 DOI: 10.1016/j.foodchem.2022.133422] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 04/24/2022] [Accepted: 06/05/2022] [Indexed: 11/29/2022]
Abstract
The effects of guar gum (GG), xanthan gum (XG), carrageenan gum (CG), xanthan-guar gum blend (XG-GG), chitosan (CS), gum arabic (GA) on the water migration, rheological and 3D printing properties of β-carotene loaded yam starch-based hydrogel (BCH) were investigated to expand product form of β-carotene. The results showed that CS addition promoted the migration of weakly bound water to tightly bound water in BCH. Addition of GG, CG, XG-GG, CS and GA enhanced apparent viscosity, G', G'', hardness and gumminess of BCH. CG, XG-GG, CS and GA addition improved printing stability of BCH. The printed objects added with GG and CS displayed smooth lines with fine resolution and higher formability, which showed a more uniform pore distribution and thinner gel skeleton structure. The results of XRD showed that hydrocolloids addition decreased the relative crystallinity of BCH. A combination of physicochemical parameters could be used to discriminate samples through hierarchical cluster analysis.
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Affiliation(s)
- Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Jingnan Wu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Lei Cai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 210023 Nanjing, Jiangsu, Chinav
| | - Ming Li
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Zhuqing Dai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Dajing Li
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China.
| | - Chunquan Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
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Zhao XL, Bao YH, Guo Y, Luo JY, Jiang SL, Yang X. Effect of phenolic compounds and hydroxyl content on the physicochemical properties of pine nut oil Pickering emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5814-5825. [PMID: 35426140 DOI: 10.1002/jsfa.11931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 03/10/2022] [Accepted: 04/15/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND For decades, pine nut oil Pickering emulsions have been stabilized using a covalent composite of two phenolic chemicals (tannic acid, TA; and gallic acid, GA) and whey protein isolate (WPI) following alkali treatment. Based on covalent composite particles being excellent sources of high-quality stabilizers, this research explored the influence of phenolic addition and hydroxyl content on stability, rheological parameters and characterization of Pickering emulsions. RESULTS Tannic acid was more effective in reducing the average particle size of the emulsion, which decreased from 479.4 ± 2.1 nm without addition to between 187.6 ± 5.9 and 368.2 ± 16.8 nm (P < 0.05). The potential values of all the emulsions were between -30 and -50 mV (except for the gallic acid addition of 2.5 g kg-1 ). When the phenolic addition was 7.5 g kg-1 , emulsions demonstrated the best emulsification ability. Pickering emulsion stabilized by WPI-TA and WPI-GA particles were successfully generated, according to confocal laser scanning microscopy. Rheological results showed that the increase of phenolic addition contributed to larger elastic modulus (G'), viscosity modulus (G″) and viscosity of emulsions, which was beneficial to the stability of emulsions. CONCLUSION Both phenolic compounds significantly improved the physicochemical stability of the emulsions (P < 0.05) and their oxidative stability. Covalently crosslinking phenolic compounds to proteins is a better method to prepare stable emulsions. It is more prominent that TA shows a more significant improvement in emulsion stability due to the number of hydroxyl groups it can provide. This research might serve as a theoretical foundation for enhancing the quality of pine nut oil-related products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xin-Lei Zhao
- College of Forestry, Northeast Forestry University, Harbin, PR China
| | - Yi-Hong Bao
- College of Forestry, Northeast Forestry University, Harbin, PR China
- College of Forestry, Heilongjiang Key Laboratory of Forest Food Resources Utilization, Harbin, PR China
| | - Yang Guo
- College of Forestry, Northeast Forestry University, Harbin, PR China
| | - Jia-Yuan Luo
- College of Forestry, Northeast Forestry University, Harbin, PR China
| | - Shi-Long Jiang
- Heilongjiang Feihe Dairy Company Limited, Beijing, PR China
| | - Xue Yang
- College of Forestry, Northeast Forestry University, Harbin, PR China
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Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022; 64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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26
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Nhouchi Z, Watuzola R, Pense-Lheritier AM. A review on octenyl succinic anhydride modified starch-based Pickering-emulsion: Instabilities and ingredients interactions. J Texture Stud 2022; 53:581-600. [PMID: 35119704 DOI: 10.1111/jtxs.12663] [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: 08/30/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 12/30/2022]
Abstract
Pickering emulsions endow attractive features and a wide versatility in both food and nonfood fields. In the last decades, a noticeable interest has emerged toward the use of octenyl succinic anhydride (OSA)-starch to improve the long-term stability in such systems. In this review, instabilities were pointed out, where a new kinetic equilibrium was observed in Pickering emulsions assigned to migration and size variations of particles. These features were monitored using rheological measurements to understand microstructure and droplets mobility. The elastic modulus (G'), the viscous modulus (G″), and tan(δ) values were attributed to the transition from solid to fluid and assigned to the instability of the formulation regardless of the type of the system configuration. The novelties in using OSA-modified starch, were also exposed. The chemical modification of starch decreased creaming for months. Interaction between OSA-modified starches and some ionic components (potassium, magnesium, and calcium) as well as hydrocolloids and proteins reduced creaming and coalescence due to dense interfacial film. Furthermore, the key parameters (oil fraction, fatty acids composition, oxidative stress oil polarity, and oil viscosity) that govern oil phase in Pickering emulsion, were analyzed. These parameters were found to be positively correlated to the stability of Pickering emulsions.
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Affiliation(s)
- Zeineb Nhouchi
- School of Industrial Biology - EBI, EBInnov, Cergy, France
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Jalali-Jivan M, Rostamabadi H, Assadpour E, Tomas M, Capanoglu E, Alizadeh-Sani M, Kharazmi MS, Jafari SM. Recent progresses in the delivery of β-carotene: From nano/microencapsulation to bioaccessibility. Adv Colloid Interface Sci 2022; 307:102750. [PMID: 35987014 DOI: 10.1016/j.cis.2022.102750] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 08/09/2022] [Accepted: 08/09/2022] [Indexed: 11/18/2022]
Abstract
Beta-carotene (BC) as an efficient pro-vitamin is effective in improving vision, immune system and cognitive function as well as preventing coronary diseases and cancer. However, besides its poor chemical stability, the high lipophilic nature of BC reduces its dispersibility and consequently bioavailability which limits its application into food, pharmaceutical and nutraceuticals. Different carriers with vesicular or particulate structures have been studied and utilized for promoting BC solubility, dispersibility, and protection against diverse operational or environmental stresses and also controlling BC release and subsequent bioaccessibility. The current study, therefore reviews different micro/nanocarriers reported on BC encapsulation with special focusing on its bioavailability. Liposomal structures have been successfully used for enhancing BC stability and bioavailability. Besides, emulsion-based carriers including Pickering emulsions, nanoemulsions and microemulsions have been widely evaluated for BC encapsulation and protection. In addition, lipid-based nanoparticles and nanostructural carriers have also been applied successfully for this context. Moreover, gel structures including emulgels, hydrogels and oleogels are studied in some researches. Most of these delivery systems led to higher hydro-solubility and dispersibility of BC which consequently increased its bioavailability; thereupon could promote its application into food, cosmetic and nutraceutical products. However, for remarkable incorporation of BC and other bioactive compounds into edible products, the safety and toxicological aspects of these delivery system especially those designed in nano scale should be addressed in the further researches.
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Affiliation(s)
- Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Elham Assadpour
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - Merve Tomas
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303, Halkali, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Mahmood Alizadeh-Sani
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science 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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Wu X, Hu Q, Liang X, Chen J, Huan C, Fang S. Methyl jasmonate encapsulated in protein-based nanoparticles to enhance water dispersibility and used as coatings to improve cherry tomato storage. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze-Thaw Stability of Rice Starch Gel. Foods 2022; 11:foods11162508. [PMID: 36010508 PMCID: PMC9407422 DOI: 10.3390/foods11162508] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/13/2022] [Accepted: 08/16/2022] [Indexed: 11/25/2022] Open
Abstract
Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze−thaw stability of rice starch were investigated by using a rapid visco analyzer, rheometer, and texture analyzer. Both gums can modify the pasting properties, revealed by an increment in the peak, trough, and final viscosities, and prevent the short-term retrogradation tendency of RS. Dynamic viscoelasticity measurements also indicated that the starch−gum system exhibits superior viscoelastic properties compared with starch alone, as revealed by its higher storage modulus (G′). Compared with the control, the hysteresis loop area of the guar gum-containing system and locust bean gum-containing system was reduced by 37.7% and 24.2%, respectively, indicating that the addition of gums could enhance shear resistance and structure recovery properties. The thermodynamic properties indicated that both gums retard short-term retrogradation as well as long-term retrogradation of the RS gels. Interestingly, the textural properties and freeze−thaw stability of the RS gel were significantly improved by the addition of galactomannans (p < 0.05), and guar gum was more effective than locust bean gum, which may be due to the different mannose to galactose ratio. The results provide alternatives for gluten-free recipes with improved texture properties and freeze−thaw stability.
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Meng Y, Lou L, Shao Z, Chen J, Li Y, Zhang T. Antibacterial Activity and Mechanism of Action of Whey Protein-ε-Polylysine Complexes against Staphylococcus aureus and Bacillus subtilis. Foods 2022; 11:foods11152311. [PMID: 35954078 PMCID: PMC9367709 DOI: 10.3390/foods11152311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 07/23/2022] [Accepted: 07/27/2022] [Indexed: 12/01/2022] Open
Abstract
ε-Polylysine (ε-PL) is a cationic antimicrobial peptide, which easily forms complexes with food polyanions to weaken its antibacterial activity. A whey protein-ε-PL complex delivery system was found to be able to solve this problem. This study investigated the antimicrobial activity of the complexes and their mechanism against Gram-positive bacteria. The minimal inhibitory concentration of the complexes with different ε-PL contents against Staphylococcus aureus and Bacillus subtilis were 19.53–31.26 and 3.90–7.81 μg/mL, respectively, which were similar to free ε-PL. Furthermore, the whey protein-ε-PL complexes had a strong bactericidal effect on Bacillus subtilis. The inhibition zone diameters of the complexes against Staphylococcus aureus and Bacillus subtilis containing 5000 μg/mL of ε-PL were 14.14 and 16.69 mm, respectively. The results of scanning electron microscopy showed that the complexes could destroy the cell membrane structure in Bacillussubtilis, resulting in holes on the surface, but not in Staphylococcus aureus. The results of molecular dynamics simulation showed that under electrostatic interaction, the complexes captured the phospholipid molecules of the bacterial membrane through the hydrogen bonds. Parts of the ε-PL molecules of the complexes were embedded in the bilayer membrane, and parts of the ε-PL molecules could penetrate the bilayer membrane and enter the bacterial internal environment, forming holes on the surface of the bacteria. The antibacterial results in fresh meat showed that the whey protein-ε-PL complexes could reduce the total mesophilic and Staphylococcus aureus counts. This study on the antibacterial activity mechanism of whey protein-ε-PL complexes could provide a reference for the application of ε-PL in protein food matrices.
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Affiliation(s)
- Yuecheng Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; (Y.M.); (L.L.); (J.C.); (T.Z.)
| | - Li Lou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; (Y.M.); (L.L.); (J.C.); (T.Z.)
| | - Zhipeng Shao
- Research and Development Center, Wuxi Biortus Biosciences Co., Ltd., Jiangyin 214437, China;
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; (Y.M.); (L.L.); (J.C.); (T.Z.)
| | - Yanhua Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; (Y.M.); (L.L.); (J.C.); (T.Z.)
- Correspondence: ; Tel.: +86-158-6912-2579
| | - Tianqi Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; (Y.M.); (L.L.); (J.C.); (T.Z.)
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31
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Zhang L, Liao W, Tong Z, Wang Y, Liu J, Mao L, Yuan F, Gao Y. Impact of biopolymer-surfactant interactions on the particle aggregation inhibition of β-carotene in high loaded microcapsules: Spontaneous dispersibility and in vitro digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Preparation of alginate-whey protein isolate and alginate-pectin-whey protein isolate composites for protection and delivery of Lactobacillus plantarum. Food Res Int 2022; 161:111794. [DOI: 10.1016/j.foodres.2022.111794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 07/09/2022] [Accepted: 08/18/2022] [Indexed: 11/23/2022]
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33
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San SM, Jaturanpinyo M, Limwikrant W. Effects of Wall Material on Medium-Chain Triglyceride (MCT) Oil Microcapsules Prepared by Spray Drying. Pharmaceutics 2022; 14:pharmaceutics14061281. [PMID: 35745850 PMCID: PMC9231156 DOI: 10.3390/pharmaceutics14061281] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 02/04/2023] Open
Abstract
A medium-chain triglyceride (MCT) oil microcapsule was prepared by spray drying. The effects of the wall-material parameters of wall-to-oil ratio (1:1 to 3:1) and type of wall material (gum arabic (GA), whey protein isolate (WPI), and octenyl succinic anhydride (OSA) starch) on the microcapsules were evaluated. The droplet size, size distribution, viscosity, zeta potential, and stability of the emulsions were measured. The spray-dried powder was characterized by its morphology, yield, encapsulation efficiency, and moisture content. The wall material influenced the characteristics of the emulsions and microcapsules. The formulation with a 2:1 wall-to-oil ratio and OSA starch/maltodextrin as the wall material resulted in a small droplet size (0.177 ± 0.002 µm) with high encapsulation efficiency (98.38 ± 0.01%). This formulation had good physical stability over three months under accelerated conditions. Thus, OSA starch/maltodextrin is an appropriate wall material for encapsulating MCT oil.
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Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation. Foods 2022; 11:foods11121742. [PMID: 35741940 PMCID: PMC9222914 DOI: 10.3390/foods11121742] [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: 05/05/2022] [Revised: 06/01/2022] [Accepted: 06/06/2022] [Indexed: 12/02/2022] Open
Abstract
The β-carotene emulsion system using high-acyl gellan gum (HA) as an emulsifier was fabricated and systematically studied. The stability and stabilizing mechanism of the emulsion using medium-chain triglyceride as oil phase with a water-oil mass ratio of 9:1 under different physicochemical conditions of heat, pH, and ions were investigated by analyzing mean particle size (MPS), emulsion yield (EY), and dynamic stability. The effects of the HA-β-carotene emulsion system on the bioaccessibility of β-carotene in vitro were conducted. During the simulated oral digestion stage (SODP) and simulated gastric digestion stage (SGDP), the emulsion systems stabilized with different HA contents showed good stability, and the changes of MPS and zeta potential (ZP) were within 2.5 μm and 3.0 mV, respectively. After entering the simulated intestinal digestion phase (SIDP), β-carotene was released from oil droplets and formed micelles with bile salts, phospholipids, etc. HA-β-carotene emulsion can enhance the release rate of free fatty acid (FFA), which ultimately affects the β-carotene bioaccessibility. These results indicate that HA can be used to prepare carotene emulsion and improve its bioavailability. The study provides a reference for the application of HA as a natural emulsifier and the delivery of β-carotene.
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Thermal-induced impact on physicochemical property and bioaccessibility of β-carotene in aqueous suspensions fabricated by wet-milling approach. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109155] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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López-Pedrouso M, Lorenzo JM, Moreira R, Franco D. Potential applications of Pickering emulsions and high internal phase emulsions (HIPEs) stabilized by starch particles. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Chen X, Wu K, Zeng S, Chen D, Yao L, Song S, Wang H, Sun M, Feng T. Stabilization and Dispersion of OSA Starch-Coated Titania Nanoparticles in Kappa-Carrageenan-Based Solution. NANOMATERIALS 2022; 12:nano12091519. [PMID: 35564229 PMCID: PMC9100989 DOI: 10.3390/nano12091519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/25/2022] [Accepted: 04/27/2022] [Indexed: 02/04/2023]
Abstract
Titania is a white pigment used widely in papermaking, paints and cosmetic industries. Dispersion and stabilization of high concentration titania in water-based system remains a great bottleneck in industry nowadays, because aggregation of titania nanoparticles results in severe adverse effects to gloss, opacity, tint strength, color distribution and storage stability of end products. Because kappa-carrageenan (κ-CG) has excellent rheological properties such as emulsification, gelation, stability and so on, it has the ability to form gel and increase the viscosity of aqueous solution. In this work, Octenyl succinic anhydride (OSA) starch was utilized as wall material to encapsulate titania pigments using electrostatic spray drying processing. Transmission electron microscopy (TEM) showed that titania pigments were coated by OSA starch, with a final form of nanoparticle. Accelerating stability test found that around 60% OSA starch–titania particles were stably dispersed in κ-CG-based solution. All materials used in this work were natural ingredient, which would be preferred by cosmetic industry and consumers. The technique used in the present study could potentially be extended to other pigments for similar purpose.
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Affiliation(s)
- Xingyu Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Kai Wu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Sili Zeng
- Shanghai Beukay Cosmetics Co., Ltd., Shanghai 201418, China;
| | - Da Chen
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA;
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Huatian Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (X.C.); (K.W.); (L.Y.); (S.S.); (H.W.); (M.S.)
- Correspondence: ; Tel.: +86-21-608-736-69
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Octenyl Succinic Acid Starch-Stabilized Vanilla Essential Oil Pickering Emulsion: Preparation, Characterization, Antioxidant Activity, and Storage Stability. Foods 2022; 11:foods11070987. [PMID: 35407074 PMCID: PMC8998072 DOI: 10.3390/foods11070987] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 12/04/2022] Open
Abstract
Applications for vanilla essential oil extracted from vanilla pods have been limited since the effective components of vanilla could be easily influenced by environmental factors, such as temperature, light, and oxygen, which hinder their effectiveness. In this study, vanilla essential oil was encapsulated in a Pickering emulsion with octenyl succinic acid starch (OSA—starch). The optimal process conditions for emulsion preparation were determined as 5% vanilla essential oil phase with 2.5% OSA—starch when they were ultrusonicated for 3 min at 470 W. Under these conditions, the minimum particle size was 0.456 μm, the oil droplets were completely encased by starch, and no new chemical bonds were formed. The smallest particle size was produced at a pH of 4 and 500 mM ion concentration. The antioxidant activity of the emulsion was greater than that of the pure vanilla oil at the same oil content. After 24 h storage, the antioxidant activity of the emulsion was enhanced, and the vanilla essential oil was slowly released in the emulsion. These results indicated that the vanilla essential oil encapsulated in a Pickering emulsion with octenyl succinic acid starch showed its tremendous potential for use in the food industry.
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Tang XM, Liu PD, Chen ZJ, Li XY, Huang R, Liu GD, Dong RS, Chen J. Encapsulation of a Desmodium intortum Protein Isolate Pickering Emulsion of β-Carotene: Stability, Bioaccesibility and Cytotoxicity. Foods 2022; 11:foods11070936. [PMID: 35407023 PMCID: PMC8997623 DOI: 10.3390/foods11070936] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/22/2022] [Accepted: 03/22/2022] [Indexed: 12/10/2022] Open
Abstract
Owing to their excellent characteristics, Pickering emulsions have been widely used in the development and the application of new carriers for embedding and for delivering active compounds. In this study, β-carotene was successfully encapsulated in a Pickering emulsion stabilized using Desmodium intortum protein isolate (DIPI). The results showed that the encapsulation efficiencies of β-carotene in the control group Tween 20 emulsion (TE) and the DIPI Pickering emulsion (DIPIPE) were 46.7 ± 2.5% and 97.3 ± 0.8%, respectively. After storage for 30 days at 25 °C and 37 °C in a dark environment, approximately 79.4% and 72.1% of β-carotene in DIPIPE were retained. Compared with TE, DIPIPE can improve the stability of β-carotene during storage. In vitro digestion experiments showed that the bioaccessibility rate of β-carotene in DIPIPE was less than that in TE. Cytotoxicity experiments showed that DIPI and β-carotene micelles within a specific concentration range exerted no toxic effects on 3T3 cells. These results indicate that DIPIPE can be used as a good food-grade carrier for embedding and transporting active substances to broaden the application of the protein-based Pickering emulsion system in the development of functional foods.
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Affiliation(s)
- Xue-Mei Tang
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, One Health Institute, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Pan-Dao Liu
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Zhi-Jian Chen
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Xin-Yong Li
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Rui Huang
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Guo-Dao Liu
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Rong-Shu Dong
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
- Correspondence: (R.-S.D.); (J.C.); Tel./Fax: +86-13648660908 (R.-S.D.); +86-18976956535 (J.C.)
| | - Jian Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, One Health Institute, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
- Correspondence: (R.-S.D.); (J.C.); Tel./Fax: +86-13648660908 (R.-S.D.); +86-18976956535 (J.C.)
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40
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Halahlah A, Piironen V, Mikkonen KS, Ho TM. Polysaccharides as wall materials in spray-dried microencapsulation of bioactive compounds: Physicochemical properties and characterization. Crit Rev Food Sci Nutr 2022; 63:6983-7015. [PMID: 35213281 DOI: 10.1080/10408398.2022.2038080] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Natural bioactive compounds (BCs) are types of chemicals found in plants and certain foods that promote good health, however they are sensitive to processing and environmental conditions. Microencapsulation by spray drying is a widely used and cost-effective approach to create a coating layer to surround and protect BCs and control their release, enabling the production of high functional products/ingredients with extended shelf life. In this process, wall materials determine protection efficiency, and physical properties, bioavailability, and storage stability of microencapsulated products. Therefore, an understanding of physicochemical properties of wall materials is essential for the successful and effective spray-dried microencapsulation process. Typically, polysaccharide-based wall materials are generated from more sustainable sources and have a wider range of physicochemical properties and applications compared to their protein-based counterparts. In this review, we highlight the essential physicochemical properties of polysaccharide-based wall materials for spray-dried microencapsulation of BCs including solubility, thermal stability, and emulsifying properties, rheological and film forming properties. We provide further insight into possibilities for the chemical structure modification of native wall materials and their controlled release behaviors. Finally, we summarize the most recent studies involving polysaccharide biopolymers as wall materials and/or emulsifiers in spray-dried microencapsulation of BCs.
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Affiliation(s)
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
| | - Thao M Ho
- Department of Food and Nutrition, University of Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, Finland
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41
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Nimbkar S, Leena MM, Moses JA, Anandharamakrishnan C. Medium chain triglycerides (MCT): State-of-the-art on chemistry, synthesis, health benefits and applications in food industry. Compr Rev Food Sci Food Saf 2022; 21:843-867. [PMID: 35181994 DOI: 10.1111/1541-4337.12926] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 12/07/2021] [Accepted: 01/16/2022] [Indexed: 12/21/2022]
Abstract
Medium chain triglycerides (MCT) are esters of fatty acids with 6 to 12 carbon atom chains. Naturally, they occur in various sources; their composition and bioactivity are source and extraction process-linked. The molecular size of MCT oil permits unique metabolic pathways and energy production rates, making MCT oil a high-value functional food. This review details the common sources of MCT oil, presenting critical information on the various approaches for MCT oil extraction or synthesis. Apart from conventional techniques, non-thermal processing methods that show promising prospects are analyzed. The biological effects of MCT oil are summarized, and the range of need-driven modification approaches are elaborated. A section is devoted to highlighting the recent trends in the application of MCT oil for food, nutraceuticals, and allied applications. While much is debated about the role of MCT oil in human health and wellness, there is limited information on daily requirements, impact on specific population groups, and effects of long-term consumption. Nonetheless, several studies have been conducted and continue to identify the most effective methods for MCT oil extraction, processing, handling, and storage. A knowledge gap exists and future research must focus on technology packages for scalability and sustainability.
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Affiliation(s)
- Shubham Nimbkar
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - M Maria Leena
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India
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42
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Yan S, Xu J, Zhang S, Zhu H, Qi B, Li Y. Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsules. Food Funct 2022; 13:1989-2002. [PMID: 35089301 DOI: 10.1039/d1fo03382d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, we investigated the spray-drying microencapsulation of β-carotene in oil co-stabilized by soy protein isolate-epigallocatechin-3-gallate conjugate (SPE) and small molecule surfactants [sodium dodecyl sulfate (SDS), hexadecyl trimethyl ammonium bromide (CTAB), and tea saponin (TS)] of different concentrations [0.1, 0.5, and 1.0% (w/v)], as a prospective approach to stabilize β-carotene. The results show that different surfactant types and concentrations significantly affect the encapsulation efficiency, water dispersibility, microstructure, and digestion of the microcapsules. Interactions between the surfactants and the SPE at the interface were found to include both synergistic and competitive effects, and they depended on the surfactant type and concentration. Moreover, the addition of SDS and TS before spray drying significantly improved the microencapsulation performance of the microcapsules and the water dispersion behavior of the corresponding spray-dried powders. The highest encapsulation efficiency was achieved for the SPE-0.1TS-encapsulated β-carotene microcapsules. In contrast, the addition of CTAB was not conducive to microcapsule formation, resulting in poor encapsulation efficiency, water dispersibility, thermal stability, β-carotene retention rate, and oxidation stability. In vitro gastrointestinal digestion results revealed that the addition of CTAB promotes the release of β-carotene and improves the bioaccessibility of β-carotene. In contrast, except for SPE-1.0SDS, the addition of SDS and TS inhibited β-carotene release and reduced β-carotene bioaccessibility. This study demonstrated that this novel β-carotene encapsulation formulation can overcome stability limitations for the development of β-carotene supplements with a high bioaccessibility.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Jingwen Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Huaping Zhu
- China Rural Technology Development Center, Beijing 100045, China
| | - Baokun Qi
- 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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43
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CHEN Y, Jiahong XV, YUAN F. Curcumin-loaded nano-emulsion prepared by high pressure homogenization: impact of emulsifiers on physicochemical stability and in vitro digestion. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.115121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Yulu CHEN
- China Agricultural University, China
| | | | - Fang YUAN
- China Agricultural University, China
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44
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Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene. Food Res Int 2022; 151:110877. [PMID: 34980407 DOI: 10.1016/j.foodres.2021.110877] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/21/2021] [Accepted: 12/04/2021] [Indexed: 11/20/2022]
Abstract
β-Carotene (β-Car) is insoluble compounds in water and liable to degradation, which has health benefits for human beings. Although layer-by-layer (LBL) emulsions provide a better protection for β-Car towards environmental stresses, the handling and transportation of LBL emulsions still faces restrictions. In this paper, therefore, the LBL emulsions including β-Car were carefully prepared and encapsulated to obtain vitreous encapsulated solids (VES) using trehalose and maltodextrins (MD) as wall materials. Morphological results indicated that the LBL emulsions were formed a spheric shape, in where the polyelectrolyte shell was 30 nm. The MD exhibited the characteristics of not easy to absorb moisture, suitable carrier, and good stabilizer, which could improve the stability of VES systems at studied environmental stresses. Despite compositional effects from MD and environmental stresses, LBL emulsions changed the water sorption behavior of VES as oil dispersion in storage. Strength analysis indicated that LBL emulsions lubricated systems and increased the molecular mobility of wall materials. Structural collapse, rapid color changes, and β-Car loss were confirmed in VES systems at 0.56 aw from 25 to 45 °C after 30 days of storage. Besides, a relationship between S and β-Car loss kinetics was established, where the β-Car degraded more rapidly in a sample with quicker molecular mobility of wall materials Therefore, the controlling of molecular mobility in wall materials can slow down the β -Car degradation and improve the quality and stability of lipophilic nutrients delivery systems with high total solids.
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45
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Mu H, Song Z, Wang X, Wang D, Zheng X, Li X. Microencapsulation of algae oil by complex coacervation of chitosan and modified starch: Characterization and oxidative stability. Int J Biol Macromol 2022; 194:66-73. [PMID: 34863834 DOI: 10.1016/j.ijbiomac.2021.11.168] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 11/05/2022]
Abstract
The formation of complex coacervation using chitosan and octenyl succinic anhydride modified starch (OSA starch) and microencapsulation of algae oil were investigated in this study. The zeta-potential, turbidity and coacervate yield were evaluated as a function of pH and the chitosan- OSA starch mass ratio. The highest coacervate yield was achieved at pH 6.0 with a chitosan to OSA starch ratio of 1:3 (w/w). Isothermal titration calorimetry (ITC) indicated favorable affinity (Ka = 1.51 × 105 M-1) between chitosan and OSA starch. The microcapsules yielded an encapsulation efficiency (EE) in the range of 42.8 ± 0.8%- 93.1 ± 1.2%, the loading capacity ranged between 30.4 ± 2.7% and 58.3 ± 1.3%. Fourier transform infrared spectroscopy (FT-IR) spectra and scanning electron microscopy (SEM) further confirmed the microencapsulation. In comparison with the bulk oil, the microencapsulated algae oil exhibited improved oxidative stability during storage.
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Affiliation(s)
- Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China.
| | - Zhaoxia Song
- College of Environmental and Biological Engineering, Henan University of Engineering, Zhengzhou 451191, Henan, PR China
| | - Xin Wang
- Wilmar (Shanghai) Biotechnology R&D Center Co., Ltd, Shanghai 200137, PR China
| | - Deda Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China
| | - Xiaoqing Zheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China
| | - Xiaodan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, PR China
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46
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Boonlao N, Ruktanonchai UR, Anal AK. Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems. Colloids Surf B Biointerfaces 2021; 209:112211. [PMID: 34800865 DOI: 10.1016/j.colsurfb.2021.112211] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/25/2021] [Accepted: 11/07/2021] [Indexed: 02/07/2023]
Abstract
The consumption of foods rich in antioxidants, vitamins, minerals including carotenoids etc. can boost the immune system to help fight off various infections including SARS- CoV 2 and other viruses. Carotenoids have been gaining attention particularly in food and pharmaceutical industries owing to their diverse functions including their role as pro-vitamin A activity, potent antioxidant properties, and quenching of reactive oxygen (ROS), such as singlet oxygen and lipid peroxides within the lipid bilayer of the cell membrane. Nevertheless, carotenoids being lipophilic, have poor solubility in aqueous medium and are also chemically instable. They are susceptible to degrade under stimuli environmental conditions during food processing, storage and gastrointestinal passage. They also exhibit poor oral bioavailability, thus, their applications in aqueous-based foods are limited. As a consequent, suitable delivery systems including colloids-based are needed to enhance the solubility, stability and bioavailability of carotenoids. This review presents challenges of incorporation and delivery of carotenoids focusing on stability and factors affecting bioavailability. Furthermore, designed factors impacting bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems are explicitly explained. Each delivery system exhibits its own advantages and disadvantages; thus, the delivery systems should be designed based on their targets and their further applications.
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Affiliation(s)
- Nuntarat Boonlao
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand
| | | | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand.
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47
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Li X, He Q, Zhang G. The impact of the physical form of torularhodin on its metabolic fate in the gastrointestinal tract. Food Funct 2021; 12:9955-9964. [PMID: 34494058 DOI: 10.1039/d1fo01950c] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Torularhodin is a fungal carotenoid with multiple health benefits. However, the relationship between its physical form and metabolic fate in the gastrointestinal tract (GIT), which is essential to its bioavailability and health efficacy, has rarely been studied. Thus, physical forms of torularhodin including nanoemulsion powder (T-EP), capsules of the T-EP by alginate (T-EPA), and solution in MCT oil (T-oil) were used in the study. T-EP was produced through OSA-starch-mediated torularhodin emulsification and spray drying whereas the T-EPA was alginate-based capsules of the T-EP particles that were entrapped in the network structure of the alginate matrix as observed by scanning electron microscopy (SEM). The oil digestibility in the simulated small intestine was decreased from T-EP (100%), T-oil (60%) to T-EPA (40%), and the bioaccessibilities were 27%, 15% and 12%, respectively. The in vivo study using mice revealed that the content of torularhodin gradually decreased along with the digestion time in both the stomach and small intestine while a significantly higher colonic accumulation was observed in T-EPA compared to T-oil and T-EP. In vitro fecal fermentation showed that propionate (32 mM) was the predominant metabolite produced by torularhodin in the physical form of T-EPA. Thus, the physical form of torularhodin is a significant contributing factor to its GIT metabolic fate, and a health outcome-oriented design of the physical form of torularhodin or other nutraceuticals is beneficial for the development of functional foods with enhanced health benefits.
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Affiliation(s)
- Xingming Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China 214122. .,Yitong Food Industry Co., Ltd, Xuzhou, China 221000
| | - Qian He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China 214122.
| | - Genyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China 214122.
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48
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Sun J, Wei Z, Xue C. Recent research advances in astaxanthin delivery systems: Fabrication technologies, comparisons and applications. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34657544 DOI: 10.1080/10408398.2021.1989661] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Astaxanthin (AST) is classified as a kind of carotenoid with bright red color, powerful antioxidant activity as well as a range of health benefits. AST-based functional foods present a new thought of healthy diets with both the enhancement of food color and incorporation of nutrients. However, the poor water solubility, easy oxidation, light instability, thermal instability and peculiar smell excessively restrict its application in the food industry. In this review, common bio-based materials for various AST delivery systems suitable for different food products are highlighted. Moreover, characteristics of different delivery systems and current applications in food products are also compared and summarized. This review provides some ideas on the research trends and applications of AST delivery systems in food. The joint use of two or more materials can significantly enhance the stability of delivery systems. All of the encapsulation systems slow down the degradation of AST to a certain extent and can be applied to different food systems. However, studies and applications are still focused on emulsions and microcapsules with unsatisfactory odor masking effects. In the future, diverse AST-loaded delivery systems with high encapsulation efficacy, good stability, odor masking effects and cost-effective preparation technologies will be the major research trends.
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Affiliation(s)
- Jialin Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Laboratory of Marine Drugs and Biological Products, Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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49
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Franco Ribeiro E, Carregari Polachini T, Dutra Alvim I, Quiles A, Hernando I, Nicoletti VR. Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and
in vitro
bioaccessibility studies. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15378] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Elisa Franco Ribeiro
- São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto São Paulo 15054‐000 Brazil
- Food Microstructure and Chemistry Research Group Universitat Politècnica de València (UPV) Valencia 46022 Spain
| | - Tiago Carregari Polachini
- São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto São Paulo 15054‐000 Brazil
| | - Izabela Dutra Alvim
- Cereal and Chocolate Technology Center Food Technology Institute (ITAL) Campinas São Paulo 13070‐178 Brazil
| | - Amparo Quiles
- Food Microstructure and Chemistry Research Group Universitat Politècnica de València (UPV) Valencia 46022 Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group Universitat Politècnica de València (UPV) Valencia 46022 Spain
| | - Vania Regina Nicoletti
- São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto São Paulo 15054‐000 Brazil
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50
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Yuan C, Cheng C, Cui B. Pickering Emulsions Stabilized by Cyclodextrin Nanoparticles: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100077] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
| | - Caiyun Cheng
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
- School of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan 250353 China
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