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Li Z, Zhang L, Shan Y, Zhao Y, Dai L, Wang Y, Sun Q, McClements DJ, Cheng Y, Xu X. Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing. Food Chem 2024; 460:140402. [PMID: 39059330 DOI: 10.1016/j.foodchem.2024.140402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 06/07/2024] [Accepted: 07/07/2024] [Indexed: 07/28/2024]
Abstract
Pea protein isolate (PPI)-hyaluronic acid (HA)-tannic acid (TA) ternary complexes were assembled using non-covalent interactions, their potential application in 3D printing and delivery of curcumin were investigated. As the HA-to-TA ratio in the complexes changed from 1:0 to 0:1, the oil-water interfacial tension first decreased and then increased, and the secondary structure of the proteins changed. The composition of the complexes (HA-to-TA ratio) was optimized to produce high internal phase emulsions (HIPEs) containing small uniform oil droplets with good storage and thermal stability. When the HA to TA ratio is 7:1 (P-H7-T1), HIPEs exhibited better viscosity, viscoelasticity, and thixotropy, which contributed to its preferable 3D printing. Moreover, curcumin-loaded HIPEs stabilized by P-H7-T1 showed a high lipid digestibility (≈101%) and curcumin bioaccessibility (≈79%). In summary, the PPI-HA-TA-stabilized HIPEs have good potential to be 3D-printable materials that could be loaded with bioactive components.
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Affiliation(s)
- Zhiying Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong, 266109, China
| | - Liwen Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong, 266109, China
| | - Yuehan Shan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong, 266109, China
| | - Yue Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong, 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong, 266109, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong, 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong, 266109, China
| | | | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong, 266109, China; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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2
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Duan Y, Cao Y, Qi L, Wang S, Gao W. Effect of epicatechin gallate on the glycosylation of soybean protein isolate-lutein complexes with inulin-type fructans and the protective failure point of glycosylated proteins. Int J Biol Macromol 2024; 280:135815. [PMID: 39306160 DOI: 10.1016/j.ijbiomac.2024.135815] [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: 08/27/2023] [Revised: 09/16/2024] [Accepted: 09/18/2024] [Indexed: 09/29/2024]
Abstract
In recent years, the application of natural extracts such as proteins modified to protect lutein has become a potential technology, but modified proteins lose their protective function towards lutein after a period of time. So far, very few studies have been conducted on the modified proteins after losing their protective function. Therefore, the present study investigate the effect of different polyphenols in tea polyphenols (GTP) on glycosylated soybean protein isolate-lutein (GSPI-lutein) complexes with inulin-type fructans and the GSPI after losing their protective. Screening for various types of polyphenols in tea polyphenols (GTP) revealed that epicatechin gallate (ECG) was mainly responsible for disrupting the protective efficacy of lutein and shortening the protection time from 32 to 24 h. Epicatechin (EC) exhibited the strongest protective efficacy, with the protection time prolonged to 14 days. Meanwhile, the protective efficacy of the modified proteins for lutein was lost after a period of time. Following the loss of protective ability, the a-helix and the total mercapto contents decreased, and the loose porous structure disappeared. This study explored the protective effect of modified proteins on natural pigments, but we were unable to identify the specific functional sites of the proteins involved in the reaction process.
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Affiliation(s)
- Yunhan Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
| | - Lijun Qi
- Chenguang Biotech Group Limited Co., Ltd, Handan 057250, China
| | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China.
| | - Wei Gao
- Chenguang Biotech Group Limited Co., Ltd, Handan 057250, China.
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3
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Sahraeian S, Abdollahi B, Rashidinejad A. Biopolymer-polyphenol conjugates: Novel multifunctional materials for active packaging. Int J Biol Macromol 2024; 280:135714. [PMID: 39288855 DOI: 10.1016/j.ijbiomac.2024.135714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2024] [Revised: 08/25/2024] [Accepted: 09/14/2024] [Indexed: 09/19/2024]
Abstract
The development of natural active packaging materials and coatings presents a promising alternative to petroleum-based packaging solutions. These materials are engineered by incorporating functional ingredients with preservative capabilities. Concurrently, research has highlighted the diverse physicochemical, functional, and health-promoting properties of protein-polyphenol, polysaccharide-polyphenol, and protein-polysaccharide-polyphenol conjugates within various food formulations. However, a critical gap exists regarding the exploration of these biopolymers as active packaging materials. In contrast to conventional approaches for developing active packaging materials, this review presents a novel perspective by focusing on biopolymer-polyphenol conjugates. In this work, we delve into the realm of active packaging materials and coatings constructed from these conjugates, highlighting their potential as multifunctional active components in food packaging and preservation. This review comprehensively investigates the physicochemical properties, functionalities, and health-promoting activities associated with biopolymer-polyphenol conjugates. Their emulsification, antioxidant, and antimicrobial activities, coupled with enhancements in mechanical strength and permeability properties, contribute to their multifunctional nature. Furthermore, we explore the potential advantages and limitations of utilizing these conjugates in active packaging applications. Finally, the review concludes by proposing crucial research avenues for further exploration of biopolymer-polyphenol conjugates within the domain of active food packaging.
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Affiliation(s)
- Shahriyar Sahraeian
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
| | | | - Ali Rashidinejad
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
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4
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Di X, Li Y, Qin X, Wang Q, Liu G. Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions. Int J Biol Macromol 2024; 279:135342. [PMID: 39242011 DOI: 10.1016/j.ijbiomac.2024.135342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Revised: 08/31/2024] [Accepted: 09/03/2024] [Indexed: 09/09/2024]
Abstract
Whey protein isolate (WPI) has the potential to be a Pickering stabilizer, but its applications in emulsions are restricted due to its structural susceptibility to external environments. Proanthocyanidin (PAC) is a natural antioxidant polyphenol that can improve protein properties and enhance the stability and longevity of emulsions. In the current work, PACs were employed to bind WPIs, forming a complex to stabilize Pickering emulsion. Fluorescence spectroscopy, infrared spectroscopy, confocal microscopy, quartz crystal microbalance with dissipation monitoring (QCM-D), and antioxidant stability of the emulsion were performed to characterize the structural changes of the protein/polyphenol complexes and their effects on the interfacial properties and stability of the emulsion. Results indicated that PACs and WPIs might bind through hydrogen bonding and hydrophobic interactions, effectively increasing the hydrophilicity of the complexes. QCM-D and emulsion stability showed that adsorption at the oil-water interface of the complexes was the largest, and the stability of the Pickering emulsion was optimal when the concentration ratio of PAC to WPI exceeded 1:1. The antioxidant properties of Pickering emulsions were positively correlated with the addition of PACs. These findings demonstrated that PACs could improve the properties of WPIs and enhance the stability and antioxidant properties of WPI Pickering emulsions.
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Affiliation(s)
- Xiaohui Di
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China; Laboratoire de Catalyse Organométallique, Synthèse organique et Santé - Institut de Chimie, Université de Strasbourg, Strasbourg, France
| | - Yaochang Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Xinguang Qin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Qi Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China; Group of Physical and Sensory Properties of Food, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain.
| | - Gang Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
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5
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Zhang K, Xiang Y, Zhong L, He Y, Chen K, Liu Y, Fang Z, Zeng Z, Li S, Chen H. Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions. Food Chem 2024; 449:139310. [PMID: 38608612 DOI: 10.1016/j.foodchem.2024.139310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 04/01/2024] [Accepted: 04/07/2024] [Indexed: 04/14/2024]
Abstract
This study investigated the effects of the conjugate reaction sequences of whey protein concentrate (WPC), epigallocatechin gallate (EGCG) and dextran (DEX) on the structure and emulsion properties of conjugates and the bioaccessibility of astaxanthin (AST). Two types of ternary covalent complexes were synthesised using WPC, EGCG and DEX, which were regarded as emulsifiers of AST nanoemulsions. Results indicated that the WPC-DEX-EGCG conjugate (referred to as 'con') exhibits a darker SDS-PAGE dispersion band and higher contents of α-helix (6%), β-angle (24%) and random coil (32%), resulting in a greater degree of unfolding structure and fluorescence quenching. These findings suggested WPC-DEX-EGCG con had the potential to exhibit better emulsification properties than WPC-EGCG-DEX con. AST encapsulation efficiency (76.22%) and bioavailability (31.89%) also demonstrated the superior performance of the WPC-DEX-EGCG con emulsifier in nanoemulsion delivery systems. These findings indicate that altering reaction sequences changes protein conformation, enhancing the emulsification properties and bioavailability of AST.
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Affiliation(s)
- Kaixi Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yuanyuan Xiang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Lingyun Zhong
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yuyang He
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Keling Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Shanshan Li
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China..
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China..
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6
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Gao T, Wu X, Gao Y, Teng F, Li Y. Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties. Food Chem X 2024; 22:101377. [PMID: 38633741 PMCID: PMC11021368 DOI: 10.1016/j.fochx.2024.101377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 04/07/2024] [Accepted: 04/09/2024] [Indexed: 04/19/2024] Open
Abstract
In this study, the effects on the structures and emulsion gels of carrageenan (CA) and gum arabic (GA) with soybean protein isolate (SPI) were investigated. The results showed that CA and GA exposed hydrophobic groups to SPI, and formed complexes through non-covalent interactions to improve the stability of the complexes. Furthermore, the emulsion gels based on the emulsions exhibited that CA formed emulsion-filled gels with higher elasticity, stronger gel strength, and thermal reversibility, whereas GA formed emulsion-aggregated gels with higher viscosity, and a weak-gel network. The results of digestion showed that, CA was more helpful to slow down the release of free fatty acids and protect vitamin E during digestion. Compared with SPI-GA emulsion gel, SPI-CA emulsion gel had better physicochemical properties and stronger network structure. The results of this study may be useful in the development of anionic polysaccharides that interact with SPI, and they may provide new insights on the preparation of emulsion gels that slowly release fat-soluble nutrients.
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Affiliation(s)
- Tian Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xixi Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yiting Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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7
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Lopes Francisco CR, Soltanahmadi S, Porto Santos T, Lopes Cunha R, Sarkar A. Addressing astringency of grape seed extract by covalent conjugation with lupin protein. Curr Res Food Sci 2024; 9:100795. [PMID: 39036623 PMCID: PMC11260025 DOI: 10.1016/j.crfs.2024.100795] [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: 03/01/2024] [Revised: 06/10/2024] [Accepted: 06/17/2024] [Indexed: 07/23/2024] Open
Abstract
Astringency of phenolic-rich foods is a key tactile perception responsible for acceptability/rejection of plant extracts as ingredients in formulations. Covalent conjugation of phenolic extracts with plant proteins might be a promising strategy to control astringency, but suffers from a lack of mechanistic understanding from the lubrication point of view. To shed light on this, this ex vivo study evaluated the effect of conjugation of a phenolic grape seed extract (GSE) with legume protein (lupin, LP) on tribological and surface adsorption performance of GSE in the absence and presence of human saliva (ex vivo). Tribological results confirmed GSE had an inferior lubrication capacity as compared to LP. The lubrication performance of LP-GSE dispersions was comparable to their corresponding LP dispersion (p > 0.05) when covalently conjugated with LP (LP-GSE) with increasing LP:GSE ratio up to 1:0.04 w/w and at a specific degree of conjugation (DC: 2%). Tribological and surface adsorption measurements confirmed the tendency of GSE to interact with human saliva (ex vivo, n = 17 subjects), impairing the lubricity of salivary films. The covalent bonding of LP to GSE hindered GSE's interaction with human saliva, implying the potential influence of covalent conjugation on attenuating astringency. LP appeared to compete with human saliva for surface adsorption and governed the lubrication behaviour in LP-GSE dispersions. Findings from this study provide valuable knowledge to guide the rational design of sustainable, functional foods using conjugation of phenolics with plant proteins to incorporate larger proportions of health-promoting phenolics while controlling astringency, which needs validation by sensory trials.
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Affiliation(s)
- Cristhian Rafael Lopes Francisco
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862, São Paulo, Campinas, Brazil
| | - Siavash Soltanahmadi
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
| | - Tatiana Porto Santos
- Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands
| | - Rosiane Lopes Cunha
- Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862, São Paulo, Campinas, Brazil
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
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8
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Duan Y, Cao Y, Qi L, Shaojia W, Gao W. Revealing the mechanism of the lutein protective function of epicatechin-fructan glycosylated soybean protein isolate. Curr Res Food Sci 2024; 8:100750. [PMID: 38764979 PMCID: PMC11101747 DOI: 10.1016/j.crfs.2024.100750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 04/17/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024] Open
Abstract
Lutein possesses various physiological activities but is susceptible to light degradation, thermal degradation, and oxidative degradation. As such, protecting the activity of lutein-based products using natural extracts has become a current research. In this study, lutein was protected by complexing inulin-type fructan (ITF), soybean protein isolate (SPI), and epicatechin (EC), and the protection mechanism of epicatechin-fructan glycosylated soybean protein isolate (EC-GSPI) toward lutein was elucidated comprehensively. The results showed that the addition of EC delayed the degradation of lutein. The results of light stability experiments showed that increased EC significantly enhanced the storage time of the GSPI-Lutein system from 4 to 13 days. Additionally, the effect of EC on glycosylated soybean 7S globulin (G7S) and glycosylated soybean 11S globulin (G11S) was assessed. The light stability of G11S-Lutein and G7S-Lutein after the addition of EC was from G11S > G7S → G7S > G11S. Furthermore, the proteins purified from SPI interacted differently with EC and ITF, with soybean 7S globulin (7S) mainly interacting with EC and soybean 11S globulin (11S) mainly interacting with ITF. EC-GSPI-Lutein exhibited a good protective effect, probably due to the occurrence of hygrothermal Maillard between ITF and 11S, providing a porous structure for lutein storage. At the same time, the binding of EC to 7S significantly enhanced the antioxidant property of the solution and the stability of the protein secondary structure, thereby prolonging the storage time of lutein.
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Affiliation(s)
- Yunhan Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, 100048, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, 100048, China
| | - Lijun Qi
- Chenguang Biotech Group Limited Co., Ltd, Handan, 057250, China
| | - Wang Shaojia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, 100048, China
| | - Wei Gao
- Chenguang Biotech Group Limited Co., Ltd, Handan, 057250, China
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9
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Zhang W, Meng L, Lv X, Wang L, Zhao P, Wang J, Zhang X, Chen J, Wu Z. Enhancing Stability and Antioxidant Activity of Resveratrol-Loaded Emulsions by Ovalbumin-Dextran Conjugates. Foods 2024; 13:1246. [PMID: 38672918 PMCID: PMC11049361 DOI: 10.3390/foods13081246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/14/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
A reliable strategy for improving the stability and shelf life of protein-stabilized systems is by covalently attaching the protein onto a polysaccharide. In this study, ovalbumin (OVA) was modified with dextran (DEX) of different molecular weights by the Maillard reaction, and was used to enhance the stability of emulsions loaded with resveratrol. The surface hydrophobicity, thermal stability, and FT-IR spectroscopy of the OVA-DEX conjugates were evaluated. The results showed that the surface hydrophobicity of OVA decreased, while the thermal stability of OVA was significantly improved after DEX covalent modification. The OVA-DEX1k-stabilized emulsion exhibited high encapsulation efficiency of resveratrol, with the value of 89.0%. In addition, OVA-DEX was considerably more effective in droplet stabilization against different environmental stresses (heat, pH, and ionic strength). After 28 days of storage at 25 °C, the OVA-stabilized emulsion showed faster decomposition of resveratrol, whereas the OVA-DEX-conjugate-stabilized emulsion had approximately 73% retention of resveratrol. Moreover, the antioxidant activity of resveratrol-loaded emulsions stabilized by OVA-DEX was higher during storage under different temperatures. These results proved that the OVA-DEX conjugates had the potential to form stable, food-grade emulsion-based delivery systems against environmental stresses, which strongly supports their potential in the field of food and biomedical applications.
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Affiliation(s)
- Wen Zhang
- Correspondence: (W.Z.); (Z.W.); Tel.: +86-151-2261-5896 (Z.W.)
| | | | | | | | | | | | | | | | - Zijian Wu
- Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China (J.W.)
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10
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Wang H, Kay M, Zhang D, Chen G, Li X. Improvement of oxidized myofibrillar protein gel properties by black rice extract. Food Chem X 2024; 21:101117. [PMID: 38292685 PMCID: PMC10825331 DOI: 10.1016/j.fochx.2024.101117] [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: 10/24/2023] [Revised: 12/12/2023] [Accepted: 01/01/2024] [Indexed: 02/01/2024] Open
Abstract
In order to investigate the effects of black rice extract (BE) on the composition of oxidized myofibrillar protein (MP) gel, different concentrations of BE (0, 10, 20, 50 mg g-1) were analyzed experimentally. Results revealed that the addition of small doses of BE significantly inhibited the formation of carbonyl groups in oxidized MP, and improved surface hydrophobicity and gel water holding capacity. Additionally, 10 and 20 mg g-1 BE increased the ordered structure of oxidized MP. Furthermore, dynamic rheometer results showed a significant increase in the storage modulus (G') of oxidized MP with 10 and 20 mg g-1 BE during heating. Scanning Electron Microscopy (SEM) showed that MP formed a denser network structure with addition of 10 and 20 mg g-1 BE. Low-Field Nuclear Magnetic Resonance (LF-NMR) and magnetic resonance imaging (MRI) showed that there is a significant increase in immobile water in MP gel and a decrease in free water within the 20 mg g-1 BE group. In conclusion, 20 mg g-1 supplemented BE significantly improved the structure order and hardness of oxidized MP gel, increased its structure density and water holding capacity, and it provides a theoretical basis for the application of antioxidants in meat products.
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Affiliation(s)
- Huali Wang
- China National Center for Food Safety Risk Assessment, Beijing 100022, China
| | - Matthew Kay
- School of Marine and Biological Engineering, Yancheng Teachers’ University, Yancheng 224007, China
| | - Daojiu Zhang
- Inner Mongolia Hulunbeir Arong Banner Agricultural Development Center, Hulunbeir Arong Banner, China
| | - Guijie Chen
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiang Li
- School of Marine and Biological Engineering, Yancheng Teachers’ University, Yancheng 224007, China
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11
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Ma L, Yang X, Yang X, Lu S, Zhang H, Fan Y. Stability protection of lutein emulsions by utilizing a functional conjugate of collagen and Lycium barbarum L. leaf flavonoid. Food Res Int 2024; 176:113775. [PMID: 38163700 DOI: 10.1016/j.foodres.2023.113775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024]
Abstract
Lutein exhibits excellent functional activity making it useful in many fields. Nevertheless, its use is limited by its physical and chemical instability. Here, collagen and Lycium barbarum L. leaf flavonoids (LBLF) were used as emulsifiers, their structures were characterized, the properties of the complexes were evaluated, and their stabilizing effects on lutein emulsions were explored. According to the results, the encapsulation rate of the complex of collagen-LBLF was (68.67 ± 1.43) % and the drug loading was (6.92 ± 0.13) %. Collagen compounded LBLF with a changed structure and morphology, resulting in improved antioxidant capacity, better foaming and emulsification, and reduced hydrophobicity. In addition, the thiobarbituric acid value of collagen-LBLF stabilized lutein emulsion (0.0012 ± 0.00011) mg/kg was significantly lower than that of collagen stabilized lutein emulsion (0.0021 ± 0.00016) mg/kg (P < 0.05), indicating that the composite stabilized lutein emulsion obtained higher stability. LBLF contributed a high free radical scavenging effect and inhibited lutein degradation during storage. During simulated digestion, collagen-LBLF effectively stabilized the emulsion and protected lutein from destruction, made it release more slowly, and benefited the bio-accessibility of lutein during the next utilization step. Based on the present study, improved storage and digestion stabilities of lutein wereachievedby the utilization of collagen-LBLF complex, which provides a new method for the preparation and application of composite functional emulsifiers.
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Affiliation(s)
- Li Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
| | - Xiaohua Yang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
| | - Xue Yang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
| | - Shun Lu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
| | - Huiling Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
| | - Yanli Fan
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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12
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Yan S, Regenstein JM, Qi B, Li Y. Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 38108638 DOI: 10.1080/10408398.2023.2293253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Natural polymers, such as polysaccharides and proteins, have been used to prepare several delivery systems owing to their abundance, bioactivity, and biodegradability. They are usually modified or combined with small molecules to form the delivery systems needed to meet different needs in food systems. This paper reviews the interactions of proteins, polysaccharides, and polyphenols in the bulk phase and discusses the design strategies, coupling techniques, and their applications as conjugates in emulsion delivery systems, including traditional, Pickering, multilayer, and high internal-phase emulsions. Furthermore, it explores the prospects of the application of conjugates in food preservation, food development, and nanocarrier development. Currently, there are seven methods for composite delivery systems including the Maillard reaction, carbodiimide cross-linking, alkali treatment, enzymatic cross-linking, free radical induction, genipin cross-linking, and Schiff base chemical cross-linking to prepare binary and ternary conjugates of proteins, polysaccharides, and polyphenols. To design an effective target complex and its delivery system, it is helpful to understand the physicochemical properties of these biomolecules and their interactions in the bulk phase. This review summarizes the knowledge on the interaction of biological complexes in the bulk phase, preparation methods, and the preparation of stable emulsion delivery system.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, China
| | | | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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13
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Yao L, Wang Y, He Y, Wei P, Li C, Xiong X. Pickering Emulsions Stabilized by Conjugated Zein-Soybean Polysaccharides Nanoparticles: Fabrication, Characterization and Functional Performance. Polymers (Basel) 2023; 15:4474. [PMID: 38231891 PMCID: PMC10708203 DOI: 10.3390/polym15234474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 11/16/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
This study aims to fabricate zein-based colloidal nanoparticles, which were used to stabilize Pickering emulsions, by conjugation with soybean polysaccharide (SSPS) through the Maillard reaction. The physicochemical properties of the conjugated particles as well as the physical and oxidative stability of the fabricated Pickering emulsion that utilized conjugated colloidal particles with the volumetric ratio of water and oil at 50:50 were investigated. The grafting degree of zein and SSPS was verified through examination of FT-IR and fluorescence. Moreover, the conjugated Zein/SSPS nanoparticles (ZSP) that were prepared after dry heating for 48-72 h exhibit excellent colloidal stability across a range of pH values (4.0-10.0). Further, the wettability of ZSP decreased based on a contact angle analysis of θ~87°. Confocal laser scanning microscopy (CLSM) images indicated that ZSP particles were located around the oil droplets. Additionally, the ZSP effectively improved the oxidative stability of the Pickering emulsions, as demonstrated by a significant decrease in both peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). The results of this study demonstrate that ZSP represents a promising food-grade Pickering emulsifier, capable of not only stabilizing emulsions but also inhibiting their oil oxidation.
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Affiliation(s)
- Lili Yao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (L.Y.); (Y.W.); (Y.H.); (C.L.)
| | - Ying Wang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (L.Y.); (Y.W.); (Y.H.); (C.L.)
| | - Yangyang He
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (L.Y.); (Y.W.); (Y.H.); (C.L.)
| | - Ping Wei
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China;
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (L.Y.); (Y.W.); (Y.H.); (C.L.)
| | - Xiong Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; (L.Y.); (Y.W.); (Y.H.); (C.L.)
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14
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Liang L, Liu Y, Zhu J, Wen C, Liu X, Zhang J, Li Y, Liu G, Xu X. Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15305-15318. [PMID: 37815121 DOI: 10.1021/acs.jafc.3c04770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
The emulsifying performance of glycerophospholipids alone is inferior to proteins, etc., while the sphingomyelin (SM) and cholesterol (Chol) naturally existing in biological membranes could interact with glycerophospholipids to influence the polar lipid arrangement. Inspired by the natural membranes, the effect of SM and Chol on the physicochemical stability of soy phospholipid (SPL)-stabilized emulsions during storage or under environmental stresses was determined. The results indicated that the addition of SM and/or Chol could improve the storage stability of the emulsions and protective effect on lutein significantly (p < 0.05). Except for UV irradiation, the addition of Chol significantly improved the stability of the emulsions against acid, salt, and heat. The strong intermolecular hydrogen bonds and condensed assembly formed by SM and Chol contributed to the best stability of SPL + SM + Chol-stabilized emulsions. The results gave insight into improving the emulsifying properties of glycerophospholipids with SM and Chol.
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Affiliation(s)
- Li Liang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Yu Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Junlong Zhu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Xiaofang Liu
- College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
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15
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Jian M, Li S, Zhu Z, Zhang N, Deng Q, Cravotto G. Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex. Food Res Int 2023; 172:113173. [PMID: 37689925 DOI: 10.1016/j.foodres.2023.113173] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/14/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
A β-carotene rich emulsion with improved physical and chemical stability was obtained in this study, using different types of protein-polysaccharide-polyphenol ternary complexes as novel emulsifiers. The ternary complexes were prepared by covalent or non-covalent binding of soy protein isolate (SPI), β-glucan (DG) and myricetin (MC), which were evidenced to be stable. It was indicated that the emulsion stabilized by covalent complex of SPI, DG and MC, exhibited higher zeta-potential and smaller particle size than those stabilized by non-covalent complex. Furthermore, the covalent complexes prepared from different addition sequences showed different efficiencies in stabilizing the emulsion, in which SPI-DG-MC and SPI-MC-DG-stabilized emulsions possess better stability, emulsifying activity and storage resistance under adverse environmental treatment, with CI values of 62.7% and 64.3% after 25 days, respectively. According to oxidative stability and rheology analysis of the emulsions, it was found that the SPI-MC-DG complex prepared at the ratio of 4:2:1 was more stable with relatively less lipid oxidation products and a tighter stacking structure, and the final LH value was 39.98 mmol/L and the MDA value was 6.34 mmol/L. These findings implied that the ternary complex has the potential to deliver fat-soluble active ingredient by means of emulsion, but which depends on the mode and sequence of the molecular interactions.
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Affiliation(s)
- Mengjiao Jian
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuyi Li
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Zhenzhou Zhu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Na Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy
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16
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Wang Y, Zhang X, Yan M, Zhao Q. Enhancing the stability of lutein emulsions with a water-soluble antioxidant and a oil-soluble antioxidant. Heliyon 2023; 9:e15459. [PMID: 37113795 PMCID: PMC10126903 DOI: 10.1016/j.heliyon.2023.e15459] [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: 11/18/2022] [Revised: 03/24/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
Lutein is critical for protecting the eye against light damage. The low solubility and high sensitivity of lutein to environmental stresses prevent its further application. The hypothesis is that the combination of one water-soluble antioxidant and one oil-soluble antioxidant will be beneficial to improve the stability of lutein emulsions. A low-energy method was performed to prepare lutein emulsions. The combination of a lipid-soluble antioxidant (propyl gallate or ethylenediaminetetraacetic acid) and a water-soluble antioxidant (tea polyphenol or ascobic acid) were investigated for improving the lutein retention rates. It was shown that the highest lutein retention rate was achieved by using propyl gallate and tea polyphenol, 92.57%, at Day 7. It was proven that the lutein retention rates of emulsions with propyl gallate and tea polyphenol were 89.8%, 73.5% and 55.2% at 4 °C, 25 °C and 37 °C, respectively, at Day 28. The current study is helpful to prepare for the further application of lutein emulsions for ocular delivery.
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17
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Liu F, McClements DJ, Ma C, Liu X. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annu Rev Food Sci Technol 2023; 14:35-61. [PMID: 36972160 DOI: 10.1146/annurev-food-060721-023522] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Food proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China; ,
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18
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Design of Innovative Biocompatible Cellulose Nanostructures for the Delivery and Sustained Release of Curcumin. Pharmaceutics 2023; 15:pharmaceutics15030981. [PMID: 36986845 PMCID: PMC10051681 DOI: 10.3390/pharmaceutics15030981] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/28/2023] [Accepted: 03/15/2023] [Indexed: 03/22/2023] Open
Abstract
Poor aqueous solubility, stability and bioavailability of interesting bioactive compounds is a challenge in the development of bioactive formulations. Cellulose nanostructures are promising and sustainable carriers with unique features that may be used in enabling delivery strategies. In this work, cellulose nanocrystals (CNC) and cellulose nanofibers were investigated as carriers for the delivery of curcumin, a model liposoluble compound. Nanocellulose modification with the surfactant cetyltrimethylammonium bromide (CTAB), tannic acid and decylamine (TADA), and by TEMPO-mediated oxidation were also tested and compared. The carrier materials were characterized in terms of structural properties and surface charge, while the delivery systems were evaluated for their encapsulation and release properties. The release profile was assessed in conditions that mimic the gastric and intestinal fluids, and cytotoxicity studies were performed in intestinal cells to confirm safe application. Modification with CTAB and TADA resulted in high curcumin encapsulation efficiencies of 90 and 99%, respectively. While no curcumin was released from TADA-modified nanocellulose in simulated gastrointestinal conditions, CNC-CTAB allowed for a curcumin-sustained release of ca. 50% over 8 h. Furthermore, the CNC-CTAB delivery system showed no cytotoxic effects on Caco-2 intestinal cells up to 0.125 g/L, meaning that up to this concentration the system is safe to use. Overall, the use of the delivery systems allowed for the reduction in the cytotoxicity associated with higher curcumin concentrations, highlighting the potential of nanocellulose encapsulation systems.
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19
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Zhang H, Liu R, Wang J, Cui SW, Wang S, Wang B, Zhang N, Yang X, Li J, Wang H. Fabrication, characterization, and lipid-lowering effects of naringenin-zein-sodium caseinate-galactosylated chitosan nanoparticles. Int J Biol Macromol 2023; 230:123150. [PMID: 36621730 DOI: 10.1016/j.ijbiomac.2023.123150] [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: 06/28/2022] [Revised: 12/27/2022] [Accepted: 01/02/2023] [Indexed: 01/07/2023]
Abstract
Naringenin is a natural flavonoid that is widely distributed in citrus fruits and pharmacologically demonstrated to licit lipid-lowering activity. However, the clinical relevance of naringenin is limited due to its poor water solubility and inefficient absorption. In this study, we designed and developed naringenin-zein-sodium caseinate-galactosylated chitosan nanoparticles (GC-NPs) for hepatocyte-specific targeting, with naringenin-zein-sodium caseinate-chitosan nanoparticles (CS-NPs) as a control. Electrostatic adsorption was the primary binding mode in the GC-NPs and CS-NPs. Moreover, the particle size and zeta potential of GC-NPs were larger than those of CS-NPs and both types of nanoparticles had similar encapsulation rates. In vitro study experiments demonstrated that GC-NPs aggregated inside and outside of the cell membrane and significantly inhibited total triglyceride and cholesterol levels in oleic acid-induced HepG2 cells (p < 0.05). In high-fat diet-fed C57BL/6J mice, GC-NPs administration visibly improved the body weight, total cholesterol, and triglyceride content in the serum and liver, and high-density lipoprotein cholesterol levels improved, which corresponded to liver histological results. Additionally, in vitro and in vivo assays demonstrated that GC-NPs exhibited higher lipid-lowering activity than CS-NPs and naringenin monomers. These results suggest that GC-NPs are effective for oral delivery of naringenin in lipid-lowering therapies.
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Affiliation(s)
- Honghao Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Jilite Wang
- Department of Agriculture, Hetao College, Inner Mongolia, Bayannur, China
| | - Steve W Cui
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph N1G 5C9, Canada
| | - Shaoyu Wang
- College of Chemical Engineering and Material Science, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Biao Wang
- College of Chemical Engineering and Material Science, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Nan Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Xu Yang
- Tianjin Food Safety Inspection Technology Institute, Tianjin 300308, China.
| | - Jing Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China.
| | - Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China.
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20
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Development of a Novel Low-Calorie Lime Juice-Based Prebiotic Beverage Using a Combined Design Optimization Methodology. Foods 2023; 12:foods12030680. [PMID: 36766208 PMCID: PMC9914248 DOI: 10.3390/foods12030680] [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: 01/04/2023] [Revised: 01/27/2023] [Accepted: 01/30/2023] [Indexed: 02/09/2023] Open
Abstract
A novel lime-juice based low-calorie functional beverage was developed by using D-optimal combined design optimization. For the preparation of the beverage, the following functional ingredients were used: lime juice, lime peel essential oil (LEO) as a flavoring agent and bioactive component, sucralose as a low-calorie sweetener, an inulin/polydextrose (I/P) mixture as prebiotic fibers, pectin as a thickening agent and soluble dietary fiber, lutein as a carotenoid colorant and antioxidant, and peppermint extract (ME) as a flavoring agent and bioactive component. A combined design consisting of one mixture factor (LEO/ME ratio), one numeric factor (lutein concentration), and one categoric factor (presence or absence of prebiotics) was used for optimizing the functional beverage based on the sensory quality. Regression models were adequately fitted to the data of sensory acceptance with a determination coefficient >90%. The sample containing a mixture of prebiotics, 2:3 (v/v) ratio of LEO: ME, and 3 mg/100 mL lutein was selected as the best formulation among the six optimal beverages which was suggested by Design-Expert software. This final optimum sample showed the highest total phenolic (44.22 mg gallic acid equivalents/L) and flavonoid (25.49 mg quercetin equivalents/L) contents, and its antioxidant activity (as 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging) was 38.30%. The newly designed beverage has the potential to promote health benefits and in therapeutic applications.
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21
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Zhao Q, Fan L, Liu Y, Li J. Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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22
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Wang L, Cheng X, Zhang S, Dongye Z, Kang M, Li Z, Chen C, Qian Y, Ren Y. The Rheological/interfacial Behavior and Stability Properties of Nanoemulsions Prepared Using Whey Protein-carboxymethyl Chitosan Conjugates. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.130924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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23
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Xu B, Jia Y, Li B, Ma H, Yang W. Ultrastable emulsions constructed by self-assembly of two protein-polyphenol- anionic polysaccharide ternary complexes-stablized high internal phase emulsions. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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24
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Anal AK, Boonlao N, Ruktanonchai UR. Emulsion Systems Stabilized with Biopolymers to Enhance Oral Bioaccessibility and Bioavailability of Lipophilic Bioactive Compounds. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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25
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Li W, Zhao Y, Zhao Y, Li S, Yun L, Zhi Z, Liu R, Wu T, Sui W, Zhang M. Improving the viability of Lactobacillus plantarum LP90 by carboxymethylated dextran-whey protein conjugates: The relationship with glass transition temperature. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Bai L, Xu D, Zhou YM, Zhang YB, Zhang H, Chen YB, Cui YL. Antioxidant Activities of Natural Polysaccharides and Their Derivatives for Biomedical and Medicinal Applications. Antioxidants (Basel) 2022; 11:2491. [PMID: 36552700 PMCID: PMC9774958 DOI: 10.3390/antiox11122491] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/08/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022] Open
Abstract
Many chronic diseases such as Alzheimer's disease, diabetes, and cardiovascular diseases are closely related to in vivo oxidative stress caused by excessive reactive oxygen species (ROS). Natural polysaccharides, as a kind of biomacromolecule with good biocompatibility, have been widely used in biomedical and medicinal applications due to their superior antioxidant properties. In this review, scientometric analysis of the highly cited papers in the Web of Science (WOS) database finds that antioxidant activity is the most widely studied and popular among pharmacological effects of natural polysaccharides. The antioxidant mechanisms of natural polysaccharides mainly contain the regulation of signal transduction pathways, the activation of enzymes, and the scavenging of free radicals. We continuously discuss the antioxidant activities of natural polysaccharides and their derivatives. At the same time, we summarize their applications in the field of pharmaceutics/drug delivery, tissue engineering, and antimicrobial food additives/packaging materials. Overall, this review provides up-to-date information for the further development and application of natural polysaccharides with antioxidant activities.
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Affiliation(s)
- Lu Bai
- State Key Laboratory of Component-Based Chinese Medicine, Research Center of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China
| | - Dong Xu
- State Key Laboratory of Component-Based Chinese Medicine, Research Center of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China
| | - Yan-Ming Zhou
- State Key Laboratory of Component-Based Chinese Medicine, Research Center of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China
| | - Yong-Bo Zhang
- State Key Laboratory of Component-Based Chinese Medicine, Research Center of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China
| | - Han Zhang
- State Key Laboratory of Component-Based Chinese Medicine, Research Center of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China
| | - Yi-Bing Chen
- Medical Experiment Center, First Teaching Hospital of Tianjin University of Traditional Chinese Medicine, Tianjin 300381, China
- Tianjin Key Laboratory of Translational Research of TCM Prescription and Syndrome, Tianjin 300381, China
- National Clinical Research Center for Chinese Medicine Acupuncture and Moxibustion, Tianjin 300381, China
| | - Yuan-Lu Cui
- State Key Laboratory of Component-Based Chinese Medicine, Research Center of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China
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27
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Zhang M, Fan L, Liu Y, Li J. Food–grade interface design based on antioxidants to enhance the performance, functionality and application of oil–in–water emulsions: Monomeric, binary and ternary systems. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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28
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Lutein-Loaded Emulsions Stabilized by Egg White Protein-Dextran-Catechin Conjugates: Cytotoxicity, Stability, and Bioaccessibility. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09762-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:2883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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Affiliation(s)
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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Duarte LG, Picone CS. Antimicrobial activity of lactoferrin-chitosan-gellan nanoparticles and their influence on strawberry preservation. Food Res Int 2022; 159:111586. [DOI: 10.1016/j.foodres.2022.111586] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/08/2022] [Accepted: 06/24/2022] [Indexed: 01/09/2023]
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31
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Chen X, Chen Y, Liu Y, Zou L, McClements DJ, Liu W. A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake. Compr Rev Food Sci Food Saf 2022; 21:3963-4001. [PMID: 35912644 DOI: 10.1111/1541-4337.13017] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 05/27/2022] [Accepted: 07/08/2022] [Indexed: 01/28/2023]
Abstract
Increasing awareness of the health benefits of specific constituents in fruits, vegetables, cereals, and other whole foods has sparked a broader interest in the potential health benefits of nutraceuticals. Many nutraceuticals are hydrophobic substances, which means they must be encapsulated in colloidal delivery systems. Oil-in-water emulsions are one of the most widely used delivery systems for improving the bioavailability and bioactivity of these nutraceuticals. The composition and structure of emulsions can be designed to improve the water dispersibility, physicochemical stability, and bioavailability of the encapsulated nutraceuticals. The nature of the emulsion used influences the interfacial area and properties of the nutraceutical-loaded oil droplets in the gastrointestinal tract, which influences their digestion, as well as the bioaccessibility, metabolism, and absorption of the nutraceuticals. In this article, we review recent in vitro and in vivo studies on the utilization of emulsions to improve the bioavailability of nutraceuticals. The findings from this review should facilitate the design of more efficacious nutraceutical-loaded emulsions with increased bioactivity.
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Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Yan Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yikun Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Pan LH, Wu CL, Luo SZ, Luo JP, Zheng Z, Jiang ST, Zhao YY, Zhong XY. Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107619] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Encapsulation of β-carotene in high internal phase Pickering emulsions stabilized by soy protein isolate – epigallocatechin-3-gallate covalent composite microgel particles. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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A pH-controlled curcumin-loaded emulsion stabilized by pea protein isolate-maltodextrin-epigallocatechin-3-gallate: Physicochemical properties and in vitro release properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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35
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Li D, Liu Y, Ma Y, Liu Y, Wang S, Guo Z, Li J, Wang Y, Tan B, Wei Y. Fabricating hydrophilic fatty acid-protein particles to encapsulate fucoxanthin: Fatty acid screening, structural characterization, and thermal stability analysis. Food Chem 2022; 382:132311. [PMID: 35149467 DOI: 10.1016/j.foodchem.2022.132311] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 01/09/2022] [Accepted: 01/29/2022] [Indexed: 11/04/2022]
Abstract
Biomacromolecules are used to encapsulate carotenoids, but their poor absorption-enhancing ability restricts their application. This study integrated dietary fatty acids (FAs) into the protein-based encapsulation of fucoxanthin (FUCO) due to its positive role in carotenoid absorption. The results showed that of the 14 tested FAs, only myristic, palmitic, stearic, oleic, linoleic, and docosahexaenoic acid obviously promoted FUCO absorption. FAs were employed for FUCO encapsulation using bovine serum albumin (BSA) to fabricate FUCO-FA-BSA systems, with an encapsulation efficiency of > 98%, a particle size ranging from 113.1 nm to 193.5 nm, and a Zeta-potential between -32.8 mV and -38.3 mV. Electron microscopy and Fourier transform infrared spectroscopy revealed complete FUCO encapsulation, while the FUCO-loading particles exhibited a "core-shell" structure. The retention rate of the encapsulated FUCO increased 2.16-4.06 times when heated at 80.0 °C for 200 min. These results suggested that FA-BSA complexes might provide a promising strategy for embedding carotenoids.
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Affiliation(s)
- Donghui Li
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yunjun Liu
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yu Ma
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yixiang Liu
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Shengnan Wang
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Zixin Guo
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Jie Li
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Yanbo Wang
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Bin Tan
- College of Marine Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University, Xiamen, Fujian 361021, China
| | - Ying Wei
- The Department of Food Engineering, China National Research Institute of Food & Fermentation Industries Corporation Limited, Beijing 100015, China
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Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion. Int J Biol Macromol 2022; 211:150-158. [PMID: 35568148 DOI: 10.1016/j.ijbiomac.2022.05.078] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 05/08/2022] [Accepted: 05/09/2022] [Indexed: 11/22/2022]
Abstract
This study explored the mechanism underlying the interactions between polysaccharides and ovalbumin-ferulic acid (OVA-FA) and the effect of polysaccharides on OVA-FA-stabilized emulsions. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) were used to study the polysaccharide OVA-FA interactions mechanism and to resolve the changes in the protein secondary structure and crystal structure. OVA-FA-polysaccharide-stabilized emulsions were studied using confocal laser scanning microscopy (CLSM), and their rheological properties and stability were determined. The results showed that the non-covalent interactions between polysaccharides and OVA-FA led to an increase in the β-sheet content of OVA and a decrease in the α-helix and random coil contents. The stability of the OVA-FA-polysaccharide-stabilized emulsions was better compared with that of the OVA-FA-stabilized emulsions. By comparing the different OVA-FA-polysaccharide-stabilized emulsions, we observed that OVA-FA-agar did not stabilize the emulsion well, while the OVA-FA-SA- and OVA-FA-KC-stabilized emulsions had good elasticity, and the microstructure and storage stability of the OVA-FA-KC-stabilized emulsion were better. Our findings provide a new perspective for the application of OVA-FA-KC in complex food emulsions.
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Sabaghi M, Tavasoli S, Jamali SN, Katouzian I, Faridi Esfanjani A. The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02837-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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38
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Zhang D, Chen H, Zhang L, Wang JLT, Cui SW, Wang M, Kang J, Wang B, Wang H. Loadings of lycopene in emulsion and sodium alginate-K-carrageenan composite systems: Preparation, characterization, bioaccessibility, and kinetics. J Food Sci 2022; 87:2463-2473. [PMID: 35593264 DOI: 10.1111/1750-3841.16167] [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: 08/21/2021] [Revised: 01/03/2022] [Accepted: 04/08/2022] [Indexed: 11/27/2022]
Abstract
This research aims to prepare capsules emulsion using gallic acid (GA), dextran (DEX), bovine serum albumin (BSA), sodium alginate, and K-carrageenan (K-Car) as the biological delivery system of lycopene. The stability and bioaccessibility of lycopene were further improved through encapsulation of covalent complex of sodium alginate and K-Car. The molecular weight distribution and secondary structure of the conjugates were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR). The storage stability of the emulsion stabilized by conjugates was measured with Turbiscan stability index (TSI) and fluctuation of the particle size. The TSI value of ternary conjugates was 18.7 (37℃) with particle sizes ranging from 208 to 319 nm. Then, the changes of three-dimensional reticulate structures and physical properties of sodium alginate-K were analyzed by scanning electron microscopy (SEM) and TPA. The thermal stability of the sodium alginate-K-Car composite systems was increased compared with sodium alginate. The bioaccessibility of lycopene was significantly improved under the dual embedding of BSA-DEX-GA conjugate emulsion and sodium alginate-K-Car composite systems.
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Affiliation(s)
- Daojiu Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, China
| | - Huibin Chen
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Ledao Zhang
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou, Inner Mongolia, China
| | - Ji-Li-Te Wang
- Department of Agriculture, Hetao College, Inner Mongolia, Bayannur, China
| | - Steve W Cui
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Canada
| | - Mingchun Wang
- Department of Food Science and Engineering, Anhui Agricultural University, Hefei, China
| | - Ji Kang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, China
| | - Biao Wang
- College of Chemical Engineering and Material Science, Tianjin University of Science and Technology, Tianjin, China
| | - Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, China
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Falsafi SR, Rostamabadi H, Samborska K, Mirarab S, Rashidinejhad A, Jafari SM. Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes. Pharmacol Res 2022; 178:106164. [PMID: 35272044 DOI: 10.1016/j.phrs.2022.106164] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/04/2022] [Accepted: 03/04/2022] [Indexed: 01/22/2023]
Abstract
As unique biopolymeric architectures, covalently and electrostatically protein-polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their featured structures and unique physicochemical attributes. PRO-POL systems (i. e, microscopic /nano-dimensional multipolymer particles, molecularly conjugated vehicles, hydrogels/nanogels/oleogels/emulgels, biofunctional films, multilayer emulsion-based delivery systems, particles for Pickering emulsions, and multilayer coated liposomal nanocarriers) possess a number of outstanding attributes, like biocompatibility, biodegradability, and bioavailability with low toxicity that qualify them as powerful agents for the delivery of different bioactive ingredients. To take benefits from these systems, an in-depth understanding of the chemical conjugates and physical complexes of the PRO-POL systems is crucial. In this review, we offer a comprehensive study concerning the unique properties of covalently/electrostatically PRO-POL systems and introduce emerging platforms to fabricate relevant nanocarriers for encapsulation of bioactive components along with a subsequent sustained/controlled release.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
| | - Katarzyna Samborska
- Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Warsaw, Poland
| | - Saeed Mirarab
- Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, P.O. Box 578, Sari, Iran
| | - Ali Rashidinejhad
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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Hao J, Xu J, Zhang W, Li X, Liang D, Xu D, Cao Y, Sun B. The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107381] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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41
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Santos MA, Okuro PK, Fonseca LR, Cunha RL. Protein-based colloidal structures tailoring techno- and bio-functionality of emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107384] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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42
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Visentini FF, Perez AA, Santiago LG. Bioactive compounds: Application of albumin nanocarriers as delivery systems. Crit Rev Food Sci Nutr 2022; 63:7238-7268. [PMID: 35238254 DOI: 10.1080/10408398.2022.2045471] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Enriched products with bioactive compounds (BCs) show the capacity to produce a wide range of possible health effects. Most BCs are essentially hydrophobic and sensitive to environmental factors; so, encapsulation becomes a strategy to solve these problems. Many globular proteins have the intrinsic ability to bind, protect, encapsulate, and introduce BCs into nutraceutical or pharmaceutical matrices. Among them, albumins as human serum albumin (HSA), bovine serum albumin (BSA), ovalbumin (OVA) and α-lactalbumin (ALA) are widely abundant, available, and applied in many industrial sectors, becoming promissory materials to encapsulate BCs. Therefore, this review focuses on researches about the main groups of natural origin BCs (namely phenolic compounds, lipids, vitamins, and carotenoids), the different types of nanostructures based on albumins to encapsulate them and the main fields of application for BCs-loaded albumin systems. In this context, phenolic compounds (catechins, quercetin, and chrysin) are the most extensively BCs studied and encapsulated in albumin-based nanocarriers. Other extensively studied subgroups are stilbenes and curcuminoids. Regarding lipids and vitamins; terpenes, carotenoids (β-carotene), and xanthophylls (astaxanthin) are the most considered. The main application areas of BCs are related to their antitumor, anti-inflammatory, and antioxidant properties. Finally, BSA is the most used albumin to produced BCs-loaded nanocarriers.
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Affiliation(s)
- Flavia F Visentini
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Adrián A Perez
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, CONICET
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Liliana G Santiago
- Área de Biocoloides y Nanotecnología, Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
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Li S, Liu Y, Qin W, Zhang Q, Chen D, Lin D, Liu S, Huang Z, Chen H. Physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized with arabinoxylan hydrolysates-soy protein isolate conjugates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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44
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Stability, bioavailability, and antimicrobial activity of garlic extract liposomes prepared from lecithin and β-sitosterol. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01284-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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45
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Lv Y, Liang Q, Li Y, Liu X, Zhang D, Li X. Study of the binding mechanism between hydroxytyrosol and bovine serum albumin using multispectral and molecular docking. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107072] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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46
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Hu J, Du P, Xu R, Deng W. Supersmall Dendritic Mesoporous Silica Nanospheres as Antioxidant Nanocarriers for Pickering Emulsifiers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14893-14905. [PMID: 34813315 DOI: 10.1021/acs.jafc.1c03016] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Encapsulation of flavor and aromatic compounds in emulsions holds great potential for development of novel formulations in food applications. In this paper, supersmall dendritic mesoporous silica nanospheres (DMSNs) were fabricated by the one-pot strategy. The morphologies of DMSNs were directly tuned in terms of diameter from 35 ± 2 to 85 ± 4 nm. The obtained DMSNs are nanocarriers for hydrophilic or hydrophobic antioxidants with superior loading performance. Both DMSNs and antioxidant-loaded ones can emulsify the flavor and aromatic compounds yielding stable Pickering emulsions with droplets of approximately 2 μm in diameter. The emulsions possess excellent physical stability for at least half a year. More importantly, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) analysis shows that antioxidant-loaded DMSNs provide outstanding protective functionalities to the encapsulated flavoring oil. A universality study reveals that DMSNs are an ideal platform for stable Pickering emulsions for aromatic compounds. Our design could provide a new path for flavor and sensitive bioactives for codelivery with excellent stability in food, medicine, cosmetics, etc.
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Affiliation(s)
- Jing Hu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, P. R. China
| | - Peiting Du
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, P. R. China
| | - Ruoyi Xu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, P. R. China
| | - Weijun Deng
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, 201418 Shanghai, P. R. China
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Dai L, Zhou L, Zhou H, Zheng B, Ji N, Xu X, He X, Xiong L, McClements DJ, Sun Q. Comparison of Lutein Bioaccessibility from Dietary Supplement-Excipient Nanoemulsions and Nanoemulsion-Based Delivery Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13925-13932. [PMID: 34780691 DOI: 10.1021/acs.jafc.1c05261] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The impact of lutein-loaded nanoemulsions and excipient nanoemulsions mixed with lutein-based dietary supplements (capsules and soft gels) on the bioaccessibility of lutein was explored using a simulated gastrointestinal tract (GIT). The particle size, particle size distribution, ζ-potential, microstructure, lipid digestibility, and lutein bioaccessibility of all the samples were measured after they were exposed to different environments (stomach and small intestine environments) within a simulated GIT. As expected, the bioaccessibility of lutein from the capsules (1.5%) and soft gels (3.2%) was relatively low when they were administered alone. However, the co-administration of excipient nanoemulsions significantly increased the bioaccessibility of lutein from both the capsules (35.2%) and soft gels (28.7%). This phenomenon was attributed to the fast digestion of the small oil droplets in the excipient nanoemulsions and the further formation of mixed micelles to solubilize any lutein molecules released from the supplements. The lutein-loaded nanoemulsions exhibited a much higher lutein bioaccessibility (86.8%) than any of the supplements, which was attributed to the rapid release and solubilization of lutein when the lipid droplets were rapidly and extensively digested within the small intestine. This study indicates that the bioaccessibility of lutein is much higher in nanoemulsion droplets than that in dietary supplements. However, consuming dietary supplements in the presence of nanoemulsion droplets can greatly increase lutein bioavailability. The results of this study have important guiding significance for the design of more effective lutein supplements.
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Affiliation(s)
- Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - Hualu Zhou
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Bingjing Zheng
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - Xiaoyang He
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
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48
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Tan Y, McClements DJ. Plant-Based Colloidal Delivery Systems for Bioactives. Molecules 2021; 26:molecules26226895. [PMID: 34833987 PMCID: PMC8625429 DOI: 10.3390/molecules26226895] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/10/2021] [Accepted: 11/12/2021] [Indexed: 12/25/2022] Open
Abstract
The supplementation of plant-based foods and beverages with bioactive agents may be an important strategy for increasing human healthiness. Numerous kinds of colloidal delivery systems have been developed to encapsulate bioactives with the goal of improving their water dispersibility, chemical stability, and bioavailability. In this review, we focus on colloidal delivery systems assembled entirely from plant-based ingredients, such as lipids, proteins, polysaccharides, phospholipids, and surfactants isolated from botanical sources. In particular, the utilization of these ingredients to create plant-based nanoemulsions, nanoliposomes, nanoparticles, and microgels is covered. The utilization of these delivery systems to encapsulate, protect, and release various kinds of bioactives is highlighted, including oil-soluble vitamins (like vitamin D), ω-3 oils, carotenoids (vitamin A precursors), curcuminoids, and polyphenols. The functionality of these delivery systems can be tailored to specific applications by careful selection of ingredients and processing operations, as this enables the composition, size, shape, internal structure, surface chemistry, and electrical characteristics of the colloidal particles to be controlled. The plant-based delivery systems discussed in this article may be useful for introducing active ingredients into the next generation of plant-based foods, meat, seafood, milk, and egg analogs. Nevertheless, there is still a need to systematically compare the functional performance of different delivery systems for specific applications to establish the most appropriate one. In addition, there is a need to test their efficacy at delivering bioavailable forms of bioactives using in vivo studies.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence:
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Casanova F, Pereira CF, Ribeiro AB, Freixo R, Costa E, E. Pintado M, Fernandes JC, Ramos ÓL. Novel Micro- and Nanocellulose-Based Delivery Systems for Liposoluble Compounds. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:2593. [PMID: 34685034 PMCID: PMC8540299 DOI: 10.3390/nano11102593] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/20/2021] [Accepted: 09/27/2021] [Indexed: 12/13/2022]
Abstract
Poor aqueous solubility of bioactive compounds is becoming a pronounced challenge in the development of bioactive formulations. Numerous liposoluble compounds have very interesting biological activities, but their low water solubility, stability, and bioavailability restrict their applications. To overcome these limitations there is a need to use enabling delivering strategies, which often demand new carrier materials. Cellulose and its micro- and nanostructures are promising carriers with unique features. In this context, this review describes the fast-growing field of micro- and nanocellulose based delivery systems with a focus on the release of liposoluble bioactive compounds. The state of research on this field is reviewed in this article, which also covers the chemistry, preparation, properties, and applications of micro- and nanocellulose based delivery systems. Although there are promising perspectives for introducing these materials into various fields, aspects of safety and toxicity must be revealed and are discussed in this review. The impact of gastrointestinal conditions on the systems and on the bioavailability of the bioactive compounds are also addressed in this review. This article helps to unveil the whole panorama of micro- and nanocellulose as delivery systems for liposoluble compounds, showing that these represent a great promise in a wide range of applications.
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Affiliation(s)
| | - Carla F. Pereira
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.C.); (A.B.R.); (R.F.); (E.C.); (M.E.P.); (J.C.F.)
| | | | | | | | | | | | - Óscar L. Ramos
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.C.); (A.B.R.); (R.F.); (E.C.); (M.E.P.); (J.C.F.)
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Mo H, Li Q, Liang J, Ou J, Jin B. Investigation of physical stability of Pickering emulsion based on soy protein/β‐glucan/coumarin ternary complexes under subcritical water condition. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15306] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Huanping Mo
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Qiyong Li
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Jiaru Liang
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Junjie Ou
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Bei Jin
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
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