Carboxymethylation of phytoglycogen and its interactions with caseinate for the preparation of nanocomplex

Gas-Phase Functionalization of Phytoglycogen Nanoparticles and the Role of Reagent Structure in the Formation of Self-Limiting Hydrophobic Shells

A suite of acyl chloride structural isomers (C6H11OCl) was used to effect gas-phase esterification of starch-based phytoglycogen nanoparticles (PhG NPs). The surface degree of substitution (DS) was quantified using X-ray photoelectron spectroscopy, while the overall DS was quantified using 1H NMR spectroscopy. Gas-phase modification initiates at the NP surface, with the extent of surface and overall esterification determined by both the reaction time and the steric footprint of the acyl chloride reagent. The less sterically hindered acyl chlorides diffuse fully into the NP interior, while the branched isomers are restricted to the near-surface region and form self-limiting hydrophobic shells, with shell thicknesses decreasing with increasing steric footprint. These differences in substitution were also reflected in the solubility of the NPs, with water solubility systematically decreasing with increasing DS. The ability to separately control both the surface and overall degree of functionalization and thereby form thin hydrophobic shells has significant implications for the development of polysaccharide-based biopolymers as nanocarrier delivery systems.

Combination of Nanodelivery Systems and Constituents Derived from Novel Foods: A Comprehensive Review

Novel Food is a new category of food, regulated by the European Union Directive No. 2015/2283. This latter norm defines a food as "Novel" if it was not used "for human consumption to a significant degree within the Union before the date of entry into force of that regulation, namely 15 May 1997". Recently, Novel Foods have received increased interest from researchers worldwide. In this sense, the key areas of interest are the discovery of new benefits for human health and the exploitation of these novel sources of materials in new fields of application. An emerging area in the pharmaceutical and medicinal fields is nanotechnology, which deals with the development of new delivery systems at a nanometric scale. In this context, this review aims to summarize the recent advances on the design and characterization of nanodelivery systems based on materials belonging to the Novel Food list, as well as on nanoceutical products formulated for delivering compounds derived from Novel Foods. Additionally, the safety hazard of using nanoparticles in food products, i.e., food supplements, has been discussed in view of the current European regulation, which considers nanomaterials as Novel Foods.

Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion

Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.

Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti-inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide-anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.

Protein-polysaccharide-based delivery systems for enhancing the bioavailability of curcumin: A review

In recent years, a wide attention has been paid to curcumin in medicine due to its excellent physiological activities, including anti-inflammatory, antioxidant, antibacterial, and nerve damage repair. However, the low solubility, poor stability, and rapid metabolism of curcumin make its bioavailability low, which affects its development and application. As a unique biopolymer structure, protein-polysaccharide (PRO-POL)-based delivery system has the advantages of low toxicity, biocompatibility, biodegradability, and delayed release. Many scholars have investigated PRO-POL -based delivery systems to improve the bioavailability of curcumin. In this paper, we focus on the interactions between different proteins (e.g. casein, whey protein, soybean protein isolate, pea protein, zein, etc.) and polysaccharides (chitosan, sodium alginate, hyaluronic acid, pectin, etc.) and their effects on complexes diameter, surface charge, encapsulation drive, and release characteristics. The mechanism of the PRO-POL-based delivery system to enhance the bioavailability of curcumin is highlighted. In addition, the application of PRO-POL complexes loaded with curcumin is summarized, aiming to provide a reference for the construction and application of PRO-POL delivery systems.

Advanced dendritic glucan-derived biomaterials: From molecular structure to versatile applications

There is considerable interest in the development of advanced biomaterials with improved or novel functionality for diversified applications. Dendritic glucans, such as phytoglycogen and glycogen, are abundant biomaterials with highly branched three-dimensional globular architectures, which endow them with unique structural and functional attributes, including small size, large specific surface area, high water solubility, low viscosity, high water retention, and the availability of numerous modifiable surface groups. Dendritic glucans can be synthesized by in vivo biocatalysis reactions using glucosyl-1-phosphate as a substrate, which can be obtained from plant, animal, or microbial sources. They can also be synthesized by in vitro methods using sucrose or starch as a substrate, which may be more suitable for large-scale industrial production. The large numbers of hydroxyl groups on the surfaces of dendritic glucan provide a platform for diverse derivatizations, including nonreducing end, hydroxyl functionalization, molecular degradation, and conjugation modifications. Due to their unique physicochemical and functional attributes, dendritic glucans have been widely applied in the food, pharmaceutical, biomedical, cosmetic, and chemical industries. For instance, they have been used as delivery systems, adsorbents, tissue engineering scaffolds, biosensors, and bioelectronic components. This article reviews progress in the design, synthesis, and application of dendritic glucans over the past several decades.

Enzymatically hydrolyzed sodium caseinate nanoparticles efficiently enhancing the solubility, stability, and antioxidant and anti-biofilm activities of hydrophobic Tanshinone IIA

Enzymatic hydrolysis has been validated as an appropriate strategy for improving the properties of natural protein. Here, we used enzymatic hydrolysis sodium caseinate (Eh NaCas) as a nano-carrier for enhancing the solubility, stability, and antioxidant and anti-biofilm activities of hydrophobic encapsulants. Tanshinone IIA (TA) was loaded into the hydrophobic regions of Eh NaCas by self-assembly, and the encapsulation efficiency could reach 96.54 ± 0.14% under an optimized host-guest ratio. After Eh NaCas packed, the TA-loaded Eh NaCas nanoparticles (Eh NaCas@TA) showed regular spheres, uniform particle size distribution and more optimal drug release. Moreover, the solubility of TA in aqueous solution increased over 2.4 × 10⁵ times, and the TA guest molecules displayed excellent stability under light and other harsh environments. Interestingly, the vehicle protein and TA exhibited synergistic antioxidant effects. Furthermore, Eh NaCas@TA forcefully restrained the growth and destroyed the biofilm construction of Streptococcus mutans compared to free TA, showing positive antibacterial activity. The establishment of these results demonstrated the feasibility and functionality of edible protein hydrolysates as nano-carriers for loading natural plant hydrophobic extracts.

Opposites Attract: Electrostatically Driven Loading of Antimicrobial Peptides into Phytoglycogen Nanocarriers

Antimicrobial peptides, such as GL13K, have a high binding selectivity toward bacterial membranes, while not affecting healthy mammalian cells at therapeutic concentrations. However, delivery of these peptides is challenging since they are susceptible to proteolytic hydrolysis and exhibit poor cellular uptake. A protective nanocarrier is thus proposed to overcome these obstacles. We investigate the potential to employ biodegradable phytoglycogen nanoparticles as carriers for GL13K using a simple loading protocol based on electrostatic association rather than chemical conjugation, eliminating the need for control of chemical cleavage for release of the peptide in situ. Both the native (quasi-neutral) and carboxymethylated (anionic) phytoglycogen were evaluated for their colloidal stability, loading capacity, and release characteristics. We show that the anionic nanophytoglycogen carries a greater cationic GL13K load and exhibits slower release kinetics than native nanophytoglycogen. Isotope exchange measurements demonstrate that the antimicrobial peptide is entrapped in the pores of the dendritic-like macromolecule, which should provide the necessary protection for delivery. Importantly, the nanoformulations are active against a Pseudomonas aeruginosa clinical isolate at concentrations comparable to those of the free peptide and representative, small molecule antibiotics. The colloidal nanocarrier preserves peptide stability and antimicrobial activity, even after long periods of storage (at least 8 months).

Antimicrobial effects of thymol-loaded phytoglycogen/zein nanocomplexes against foodborne pathogens on fresh produce

In this study, thymol-loaded hydrophobically modified phytoglycogen/zein nanocomplexes with a particle size around 100 nm were developed for improving microbial safety of fresh produce. The antimicrobial activities, including the determination of minimum inhibitory and bactericidal concentration, growth kinetic curves, and inhibition zone of the nanocomplexes against foodborne pathogens (Listeria monocytogenes, Salmonella enteritidis, and Escherichia coli) were evaluated. The results showed that the antimicrobial activities of the nanocomplexes were significantly stronger than that of free thymol control (without encapsulation), and the antimicrobial efficacy remained unchanged after storage at 4 °C for 60 days. The morphological results from atomic force microscope revealed that small micellar blebs were formed at the surface of bacteria after treatment with nanocomplexes and the gradual disappearance of the cell boundary indicated the occurrence of cytolysis. The potential applications of this nanocomplex as disinfectant agent in wash water were evaluated on different types of fresh produce (lettuce, cantaloupe, and strawberries). Notably, the nanocomplexes also demonstrated efficacy in biofilm removal. Findings from this study clearly demonstrated that the thymol-loaded nanocomplexes hold promising potential for the disinfection of fresh produce to improve their microbial safety and quality.

Advances in Protein-Based Nanocarriers of Bioactive Compounds: From Microscopic Molecular Principles to Macroscopical Structural and Functional Attributes

Many proteins can be used to fabricate nanocarriers for encapsulation, protection, and controlled release of nutraceuticals. This review examined the protein-based nanocarriers from microscopic molecular characteristics to the macroscopical structural and functional attributes. Structural, physical, and chemical properties of protein-based nanocarriers were introduced in detail. The spatial size, shape, water dispersibility, colloidal stability, etc. of protein-based nanocarriers were largely determined by the molecular physicochemical principles of protein. Different preparative techniques, including antisolvent precipitation, pH-driven, electrospray, and gelation methods, among others, can be used to fabricate different protein-based nanocarriers. Various modifications based on physical, chemical, and enzymatic approaches can be used to improve the functional performance of these nanocarriers. Protein is a natural resource with a wide range of sources, including plant, animal, and microbial, which are usually used to fabricate the nanocarriers. Protein-based nanocarriers have many advantages in aid of the application of bioactive ingredients to the medical, food, and cosmetic industries.

Characterization of Cationic Modified Short Linear Glucan and Fabrication of Complex Nanoparticles with Low and High Methoxy Pectin

In this study, we chemically modified the short linear glucan (SLG) using the 3-chloro-2-hydroxypropyl trimethylammonium chloride to introduce a positive surface charge via cationization (CSLG). We then prepared CSLG-based binary nanocomplex particles through electrostatic interactions with low and high methoxyl pectin. The two new types of binary nanocomplex were comprehensively characterized. It was found that the nanocomplex particles showed a spherical shape with the particle size of <700 nm, smooth surface, homogeneous distribution, and negative surface charge. Fourier transform infrared spectroscopy (FTIR) revealed that the driving forces to form nanocomplex were primarily electrostatic interactions and hydrogen bonding. In addition, increasing the CSLG concentration in the nanocomplex significantly enhanced both thermal stability and digestive stability. By comparing the two complex nanoparticles, the HMP-CSLG has a larger particle size and better stability under the GI condition due to the high content of the methoxy group. Additionally, the HMP-CSLG nanoparticle has a higher encapsulation efficiency and slower release rate under simulated gastrointestinal fluid for tangeretin compared with the LMP-CSLG. These results provide new insights into designing the CSLG-based nanocomplex as a potential oral delivery system for nutraceuticals or active ingredients.

Self-assembled caseinate-laponite® nanocomposites for curcumin delivery

In this study, novel self-assembled protein-clay nanocomposites were developed for curcumin delivery. Experimentally, curcumin was dissolved and deprotonated in sodium caseinate-laponite® (NaCas-LAP) dispersion at pH 12.0 for 30 min followed by neutralization to pH = 7. Due to the pH-mediated dissociation and re-association process, curcumin was successfully encapsulated into NaCas-LAP nanocomposites. The colloidal properties and encapsulation capabilities of NaCas-LAP nanocomposites were investigated, including particle size, zeta potential, encapsulation efficiency, release profile in simulated gastrointestinal tract, as well as nanoscale morphology. The results indicated that upon neutralization, NaCas-LAP nanocomposites were re-associated into smaller particles due to strong hydrophobic interactions among NaCas, LAP and curcumin. Specifically, 0.10% curcumin loaded nanocomposites prepared with 2% NaCas and 0.5% LAP showed improved encapsulation performance (73.4%) with smaller particle size (100 nm). The as-prepared protein-clay nanocomposites hold promising potential to deliver lipophilic bioactive compounds, such as curcumin.

Chemically modified phytoglycogen: Physicochemical characterizations and applications to encapsulate curcumin

Phytoglycogen (PG), a water-soluble glycogen-like α-d-glucan, exists as natural dendritic nanoparticles which are known as a promising solubility enhancer and delivery vehicle for lipophilic compounds. However, the practical applications of PG in food and pharmaceutical fields are limited by their high hydrophilicity and relatively low encapsulation efficiency compared with other delivery systems. The objectives of this work were to chemically modify native PG nanoparticles with hydrophobic groups and to characterize their physicochemical properties, as well as to evaluate the application feasibility of modified PG (mPG) nanoparticles as a carrier for hydrophobic bioactive compounds. The surface hydroxyl groups of PG nanoparticles were capped with various anhydrides, e.g., acetic, valeric, and N-caprylic, to obtain the PG nanoparticles with different hydrophobicity. Successful modification by acyl groups was evidenced by both Fourier-transform infrared and nuclear magnetic resonance spectroscopies. The mPG nanoparticles exhibited a more compact structure and homogeneous size distribution as revealed by dynamic light scattering measurement and visualized by transmission electron microscope, while their size slightly increased with the chain length of anhydride. Rheological measurement revealed that the viscosity of mPG at low shear rate was increased with the increase of degree of substitution due to the intermolecular hydrophobic association. A novel pH-driven method to load curcumin showed significantly higher encapsulation efficiency and greater antioxidant activity compared with traditional ethanol mediated loading method. Hydrophobic modification of natural dendritic PG nanostructures demonstrates promising potential to develop food-grade nanocarriers for lipophilic bioactive compounds with improved bioactivity.

Polysaccharides-based bio-nanostructures and their potential food applications

Polysaccharides are omnipresent biomolecules that hold great potential as promising biomaterials for a myriad of applications in various biotechnological and industrial sectors. The presence of diverse functional groups renders them tailorable functionalities for preparing a multitude of novel bio-nanostructures. Further, they are biocompatible and biodegradable, hence, considered as environmentally friendly biopolymers. Application of nanotechnology in food science has shown many advantages in improving food quality and enhancing its shelf life. Recently, considerable efforts have been made to develop polysaccharide-based nanostructures for possible food applications. Therefore, it is of immense importance to explore literature on polysaccharide-based nanostructures delineating their food application potentialities. Herein, we reviewed the developments in polysaccharide-based bio-nanostructures and highlighted their potential applications in food preservation and bioactive "smart" food packaging. We categorized these bio-nanostructures into polysaccharide-based nanoparticles, nanocapsules, nanocomposites, dendrimeric nanostructures, and metallo-polysaccharide hybrids. This review demonstrates that the polysaccharides are emerging biopolymers, gaining much attention as robust biomaterials with excellent tuneable properties.

Biopolymer-Based Nanotechnology Approaches To Deliver Bioactive Compounds for Food Applications: A Perspective on the Past, Present, and Future

Food nanotechnology is an emerging and rapidly evolving field that encompasses an extremely broad range of disciplines and has found various applications in different food sectors. The objective of this perspective is to update the current knowledge on the nanotechnology-based approaches to prepare delivery vehicles for bioactive compounds. Research progress on the development of nanoparticles made from food biopolymers (i.e., protein and polysaccharide) is particularly highlighted. In addition, two types of most recently developed nanoscale delivery systems, i.e., protein-polysaccharide complex and lipid-biopolymer hybrid nanoparticles, are introduced, and their relevant applications are discussed. Finally, suggestions for future research directions on developing safe, effective, and edible nanoscale delivery vehicles for food applications are provided.

Encapsulation of Phloretin in a Ternary Nanocomplex Prepared with Phytoglycogen-Caseinate-Pectin via Electrostatic Interactions and Chemical Cross-Linking

In this study, we chemically modified a phytoglycogen structure to introduce negative surface charge via carboxymethylation (CMPG) and then prepared CMPG-based ternary nanocomplex particles through electrostatic interactions with sodium caseinate (core) and chemical cross-linking with pectin (shell). The chemical cross-linking process by glutaradehyde was systematically optimized under various temperatures and durations. The cross-linked ternary nanocomplex was comprehensively characterized, and our results showed that it had a size of 86 nm with a spherical shape, smooth surface, homogeneous distribution, and negative surface charge. The chemical cross-linking process significantly improved colloidal stability of the nanocomplex under simulated gastrointestinal fluids with digestive enzymes. The as-prepared nanocomplex exhibited exceptional capability to encapsulate phloretin, a natural dihydrochalcone, as a model lipophilic bioactive compound. The nanocomplex not only showed a slow and sustained kinetic release of phloretin under simulated gastrointestinal fluids but also dramatically enhanced its antioxidant activity under an aqueous environment compared to pure phloretin dissolved in ethanol. Findings from this work revealed the promising features of the as-prepared ternary nanocomplex as a potential oral delivery system for lipophilic bioactive compounds.

Oxidized Dextran as a Macromolecular Crosslinker Stabilizes the Zein/Caseinate Nanocomplex for the Potential Oral Delivery of Curcumin

In this study, we prepared complex nanoparticles from a combination of two proteins and one polysaccharide for the encapsulation and delivery of lipophilic bioactive compounds. Two proteins, zein and sodium caseinate (NaCas), provided a hydrophobic core for the encapsulation of a lipophilic compound (curcumin), while a polysaccharide dialdehyde, oxidized dextran, served as the coating material and macromolecular crosslinker to create covalent linkage with two proteins for stabilization purposes. The heating time and crosslinker concentration were optimized to achieve the desirable colloidal stability in simulated gastric and intestinal fluids. Our results suggested that heating time played a more important role than the concentration of oxidized dextran. The optimized complex nanoparticles had a particle size of around 150 nm with a PDI < 0.1 and negative surface charge. Morphological observation by transmission electron microscopy revealed a spherical shape and uniform size distribution. Fourier transform infrared and fluorescence spectroscopies evidenced the formation of Schiff base complex, confirming the validity of covalent crosslinking. Furthermore, the complex nanoparticles demonstrated superior encapsulation properties for curcumin, showing an efficiency of >90% at 10% loading. A rather slow kinetic release profile of curcumin from complex nanoparticles was observed under simulated gastrointestinal conditions. The complex nanoparticles prepared from zein, NaCas, and oxidized dextran hold promising potential for the oral delivery of lipophilic bioactive compounds.