Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin

Construction of quaternary ammonium chitosan-coated protein nanoparticles as novel delivery system for curcumin: Characterization, stability, antioxidant activity and bio-accessibility

This research aimed to develop a novel, effective, and stable delivery system based on zein (ZE), sodium caseinate (SC), and quaternary ammonium chitosan (HACC) for curcumin (CUR). The pH-driven self-assembly combined with electrostatic deposition methods were employed to construct CUR-loaded ZE-SC nanoparticles with HACC coating (ZE-SC@HACC). The optimized nanocomposite was prepared at ZE:SC:HACC:CUR mass ratios of 1:1:2:0.1, and it had encapsulation efficiency of 89.3%, average diameter of 218.2 nm, and ζ-potential of 40.7 mV. The assembly of composites and encapsulation of CUR were facilitated primarily by hydrophobic, hydrogen-bonding, and electrostatic interactions. Physicochemical stability analysis revealed that HACC coating dramatically enhanced ZE-SC nanoparticles' colloidal stability and CUR's resistance to chemical degradation. Additionally, antioxidant activity and simulated digestion results indicated that CUR-ZE-SC@HACC nanoparticles showed higher free radical scavenging capacity and bio-accessibility of CUR than CUR-ZE-SC nanoparticles and free CUR. Therefore, the ZE-SC@HACC nanocomposite is an effective and viable delivery system for CUR.

Preparation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high-speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel

BACKGROUND

Pectin extracted by high-speed shearing from passion fruit peel (HSSP) is a potentially excellent wall material for encapsulating curcumin, which has multiple advantages over pectin prepared by heated water extraction. HSSP was used to fabricate complex nanoparticles of zein-sodium caseinate-pectin for encapsulation of curcumin in this study. The influence of heating on the physicochemical properties of the composite nanoparticles was also investigated, as well as the effect of composite nanoparticles on the encapsulation efficiency, antioxidant activity and release characteristics of curcumin.

RESULTS

The nanoparticles were formed through electrostatic interactions, hydrogen bonds and hydrophobic interactions between the proteins and HSSP. A temperature of 50 °C was more favorable for generating compact and small-sized nanoparticles, which could effectively improve the encapsulation efficiency and functional properties. Moreover, compared to other pectin used in the study, the nanoparticles prepared with HSSP showed the best functionality with a particle size of 234.28 ± 0.85 nm, encapsulation rate of 90.22 ± 0.54%, free radical scavenging rate of 78.97% and strongest protective capacity in simulated gastric fluid and intestinal release effect.

CONCLUSION

Zein-sodium caseinate-HSSP is effective for encapsulating and delivering hydrophobic bioactive substances such as curcumin, which has potential applications in the functional food and pharmaceutical industries. © 2024 Society of Chemical Industry.

Development, characterization and Lactobacillus plantarum encapsulating ability of novel C-phycocyanin-pectin-polyphenol based hydrogels

In this study, it was found that the enhancement in the viability of Lactobacillus plantarum under gastrointestinal conditions by encapsulating them within novel C-Phycocyanin-pectin based hydrogels (from 5.7 to 7.1 log/CFU). The hardness, the strength and the stability of the hydrogels increased when the protein concentration was increased. In addition, the addition of resveratrol (RES), and tannic acid (TA) could improve the hardness (from 595.4 to 608.3 and 637.0 g) and WHC (from 93.9 to 94.2 and 94.8 %) of the hydrogels. The addition of gallic acid (GA) enhanced the hardness (675.0 g) of the hydrogels, but the WHC (86.2 %) was decreased. During simulated gastrointestinal conditions and refrigerated storage, the addition of TA enhanced the viable bacteria counts (from 6.8 and 8.0 to 7.5 and 8.5 log/CFU) of Lactobacillus plantarum. Furthermore, TA and GA are completely encased by the protein-pectin gel as an amorphous state, while RA is only partially encased.

Biopolymer-Based Nanomedicine for Cancer Therapy: Opportunities and Challenges

Cancer, as the foremost challenge among human diseases, has plagued medical professionals for many years. While there have been numerous treatment approaches in clinical practice, they often cause additional harm to patients. The emergence of nanotechnology has brought new directions for cancer treatment, which can deliver anticancer drugs specifically to tumor areas. This article first introduces the application scenarios of nanotherapies and treatment strategies of nanomedicine. Then, the noteworthy characteristics exhibited by biopolymer materials were described, which make biopolymers stand out in polymeric nanomedicine delivery. Next, we focus on summarizing the state-of-art studies of five categories of proteins (Albumin, Gelatin, Silk fibroin, Zein, Ferritin), nine varieties of polysaccharides (Chitosan, Starch, Hyaluronic acid, Dextran, cellulose, Fucoidan, Carrageenan, Lignin, Pectin) and liposomes in the field of anticancer drug delivery. Finally, we also provide a summary of the advantages and limitations of these biopolymers, discuss the prevailing impediments to their application, and discuss in detail the prospective research directions. This review not only helps readers understand the current development status of nano anticancer drug delivery systems based on biopolymers, but also is helpful for readers to understand the properties of various biopolymers and find suitable solutions in this field through comparative reading.

Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes

The poor thermal stability and emulsifying properties of ovalbumin (OVA) limit its functional performance, but these limitations may be overcome by forming binary complexes. We prepared binary complexes of OVA and fucoidan (FUC) through electrostatic self-assembly and investigated the emulsifying properties of the complex by measuring the particle size, interfacial membrane thickness, zeta potential, and stability of the emulsion prepared with camellia oil and the complex. The OVA-FUC emulsions have a thicker interfacial membrane, lower mobility, higher viscosity, and better stability compared with the OVA emulsions. The emulsion prepared with 1.5 % OVA-FUC remained stable and homogeneous during storage. They tended to become unstable with freeze-thaw, but the oil encapsulated did not leak after coalescence occurred. With the addition of Ca2+, the OVA-FUC emulsion will be converted into a gel state. These findings indicate that OVA-FUC binary complexes can be used to prepare high-performance emulsions with great potential for development.

Fabrication of Citrus bergamia essential oil-loaded sodium caseinate/peach gum nanocomplexes: Physicochemical, spectral, and structural characterization

`The objective of current research was to encapsulate citrus bergamia essential oil (CBEO) in nanocomplexes composed of sodium caseinate (SC) and peach gum polysaccharide (PG) in various ratios (SC/PG-1:0, 0:1, 1:1, 1:3, and 3:1). The nanocomplexes formed by the combination of SC and PG in a ratio of 1:3 exhibited a zeta potential of -21.36 mV and a PDI of 0.25. The CBEO-loaded SC/PG (1:3) nanocomplexes revealed the maximum encapsulation efficiency (82.47 %) and loading capacity (1.85 %). FTIR also confirmed the secondary structure variations in response to different ratios of CBEO-loaded SC/PG nanocomplexes. In addition, the XRD and fluorescence spectroscopy analysis also revealed structural changes among CBEO nanocomplexes. The thermal capability of CBEO-loaded SC/PG (1:3) nanocomplexes via TGA showed the minimum weight loss among other complexes. SEM and CLSM analysis demonstrated the uniform distribution and spherical morphology of CBEO-loaded SC/PG (1:3) nanocomplexes. The antioxidant activity of free CBEO was significantly improved in CBEO-loaded nanocomplexes. Likewise, the inhibitory activity of CBEO-loaded nanocomplexes exhibited significantly higher antibacterial action against S. aureus and E. coli. The aforementioned perspective suggests that SC/PG nanocomplexes have potent potential to serve as highly effective nanocarriers with a broad spectrum of uses in the pharmaceutical and food sectors.

Development of sorghum arabinoxylan-soy protein isolate composite nanoparticles for delivery of curcumin: Effect of polysaccharide content on stability and in vitro digestibility

The purpose of this study was to fabricate composite nanoparticles using soy protein isolate (SPI) and sorghum bran arabinoxylan (AX) for the delivery of curcumin (Cur). The influences of AX concentrations on the physicochemical characteristic, stability and bioaccessibility of curcumin were investigated. The findings showed that the encapsulation efficiency of curcumin obviously increased upon incorporating AX in comparison to SPI-Cur particles. Hydrogen bonds and hydrophobic interactions were the primary driving forces for the formation of SPI-Cur-AX nanoparticles (SCA). SCA nanoparticles with 1.00 % AX exhibited a uniform size with orderly distribution, suggesting its remarkable physical stability due to the strengthened electrostatic repulsion. However, excessive AX led to aggregation of particles, a noticeable increase in size, and subsequently, a reduction in stability. Due to the heightened free radical scavenging capacity of sorghum AX, SCA nanoparticles exhibited superior antioxidant capabilities. Compared to free curcumin, encapsulation within composite particles significantly enhanced the retention rate and bioaccessibility of curcumin. This improvement was attributed to the potent emulsification ability of AX, which coordinated with bile salt to promote the transfer of curcumin into micelles. The research provides an effective strategy for developing food-grade delivery carriers aimed at enhancing dispersibility, stability and bioaccessibility of the fat-soluble bioactives.

Undenatured type II collagen nanofibrils with sodium alginate coating: Structural characterization, physicochemical properties and capability to load curcumin

In this study, the structural design and physicochemical property enhancement of undenatured type II collagen (UC-II) nanofibrils with sodium alginate (SA) coating induced by calcium ions (Ca2+) were investigated. The research aimed to elucidate the impact of Ca2+ concentration on the morphology, thermal stability, and digestive resistance, as well as to assess the potential of UC-II/SA nanofibrils as a delivery system for curcumin (Cur). A series of Ca2+ concentrations (1-9 mM) were methodically applied to optimize the condition that maintains the triple-helical structure of UC-II, thereby enhancing its functional properties. It was found that the Ca2+ level up to 5 mM effectively preserved the structural integrity and improved thermal stability of UC-II, with the added benefit of ensuring the substantial delivery of active fragment to small intestine (70.7 %), which was 3.43 times greater than that of uncoated UC-II. Moreover, incorporating Cur into the UC-II/SA nanofibrils resulted in a 300 times increase in Cur solubility and showcased the superior dispersion stability, antioxidant activity, and sustained release profile during simulated digestion. These findings underscored the dual functionality of the UC-II/SA system as both a stabilizing agent for UC-II nanofibrils and an efficient carrier for Cur delivery.

Multi-scale ultrasound induced composite coacervates of whey protein and pullulan polysaccharide on emulsion forming and stabilizing mechanisms

A non-destructive technique known as multi-scale ultrasound (MSU) was employed to modify the emulsion consisting of glycosylated bovine whey protein (WP) and pullulan (Pu). To assess the effect on the structural and emulsifying properties of the WP-Pu, the formulated emulsion, was treated with divergent MSU at (single: 20 kHz, 40 kHz, and 60 kHz; dual: 20-40 kHz, 40-60 kHz, and 20-60 kHz; and tri: 20-40-60 kHz) frequency for a duration of 30 min. The tri-frequency, treated emulsion showed improved emulsifying stability compared to the control and MSU-treated single, and dual-frequency samples, as indicated by the particle size, structural morphology, and adsorbed protein. The molecular docking and numerous spectral analysis provided evidence that WP can undergo successful phenolation. This modified form of WP then interacts with Pu through various forces, including H-bonding and other mechanisms, resulting in the formation of a composite emulsion. The rheological properties revealed that both the control emulsion and the MSU-treated emulsion exhibited non-Newtonian pseudoplastic flow behavior. This behavior is characterized by shear thinning, where the viscosity decreases with increasing shear rate. The shear rates tested ranged from 1 to 300 1/s, additionally, the degree of crystallinity increased from 18.2° to 19.4°. Overall, the tri-frequency effect was most pronounced compared to single and dual-frequency. Ultrasonication, an emerging non-thermal technology, proves to be an efficient approach for the formulation of WP-Pu composites. These composites have significant potential for use in drug delivery systems and functional foods.

Fabrication of nanocomplexes for anthocyanins delivery by ovalbumin and differently dense sulphate half-ester polysaccharides nanocarriers: Enhanced stability, bio-accessibility, and antioxidant properties

This study aimed to fabricate novel nanocomplexes for delivery of anthocyanins (ACN) utilizing ovalbumin (OVA) and sulphated-polysaccharides with varying linear charge density (κ-,ι-, λ-carrageenan and dextran sulfate: κC < ιC < λC < DS). Influence of OVA-sulphated-polysaccharides on ACN stability, antioxidant capacity, and bioaccessibility was investigated. Fabricated nanoparticlecosmeticsed superior encapsulation efficiency (94.11-96.2%) and loaded capacity (9.05-9.54%) for ACN. OVA-DS displayed the smallest particle size and turbidity, while OVA-κC-ACN exhibited the largest ones. ζ-Potential of nanoparticles raised with increasing ester-sulfate level in sulphated-polysaccharides. FT-IR, Raman and OVA conformational alterations revealed existence of intermolecular-interactions between ACN and OVA-polysaccharides. DSC and TGA showed considerable thermo-stability of self-assembled (ACN-loaded) OVA-polysaccharides. Spheroid-nanoparticles size increased after ACN-loading in SEM and CLSM. Composite nanocomplexes enhanced ACN stability and antioxidant properties under accelerated degradation conditions and simulated digestion, particularly, OVA-DS-ACN and OVA-λC-ACN. We provide a choice for reinforcing stability of hydrophilic nutraceuticals and improving its applications.

Hemp seed globulin-alginate nanoparticles for encapsulation of Cannabisin A with enhanced colloidal stability and antioxidant activity

This study develops hemp seed globulin (GLB)-alginate (ALG) nanoparticles (GANPs) for Cannabisin A (CA) stabilization under environmental stress and during pepsin digestion. The optimal GLB: ALG mass ratio of 1: 1.5 was determined for GANPs formation at pH 3.5, resulting in a high yield of 95.13 ± 0.91 %, a ζ-potential of -35.73 ± 1.04 mV, a hydrodynamic diameter of 470.67 ± 11.36 nm, and a PDI of 0.298 ± 0.016. GANPs were employed to encapsulate CA, achieving a high loading capacity of 13.48 ± 0.04 μg mg-1. FTIR analysis demonstrated that the formation of CA-GLB-ALG nanoparticles (CGANPs) involves electrostatic interactions, hydrogen bonding, and hydrophobic interactions. XRD and DSC analyses revealed that CA is amorphous within the CGANPs. CGANPs demonstrated remarkable dispersion stability as well as resistance to high ionic strength and high-temperature treatments, indicating their potential as efficient hydrophobic drug-delivery vehicles. When compared to free CA, CA coated within CGANPs displayed greater DPPH/ABTS scavenging activity. Furthermore, the ALG-shelled nanoparticles protected GLB from pepsin digestion and slowed the release of CA throughout the release process, extending their stay on the intestinal wall mucosa. These findings imply that CGANPs is an ideal delivery vehicle for CA as they may expand the application of CA in food items.

Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations

The current study reported high internal phase emulsions (HIPEs) stabilized by phosphorylated walnut protein/pectin complexes (PWPI/Pec) and elucidated how their rheological properties were modulated by pH conditions, mass ratios, and concentrations of the complexes. At pH 3.0, the HIPEs stabilized by PWPI/Pec exhibited smaller oil droplet sizes, as well as higher storage modulus (G') and flow stress, in comparison to those stabilized by the complexes formed at pH 4.0-6.0. These observations can be directly linked to pH-dependent changes in particle size, surface hydrophobicity, and wettability of the PWPI/Pec complexes. Rheological analysis revealed that all generated HIPEs displayed weak strain overshoot behavior, irrespective of pH conditions. Notably, HIPEs stabilized by PWPI/Pec at mass ratios of 2:1 and 4:1 showed enlarged oil droplet sizes, lower G' and flow stress but higher flow strain with unaffected loss factor compared to those stabilized by PWPI/Pec 1:1. However, reducing the concentration of PWPI/Pec led to a simultaneous decrease in G', flow stress, and flow strain, along with a significant increase in the loss factor of the HIPEs. Furthermore, the HIPEs formed with 1% PWPI/Pec 1:1 at pH 3.0 demonstrated excellent stability against heat treatment and long-term storage. These results provide valuable insights into the modulation of rheological characteristics of HIPEs and offer guidance for the application of walnut protein-based stabilizers in HIPE systems.

Development and evaluation of anti-reflux functional-oral suspension raft composed of sodium alginate-mung bean protein complex

This study aimed to develop a sodium alginate (Na alginate) and mung bean protein (MBP) raft complex to improve gastric reflux symptoms. Na alginate and MBP complexes with different ratios (1:1, 2:1, and 3:1, respectively) were used for raft formulations through a wet Maillard reaction. Structural properties of raft strength, reflux resistance, intrinsic fluorescence emission spectroscopy, and Fourier transform infrared spectroscopy (FTIR) were investigated for rafts. The suspension 1:1 Na alginate/MBP with 0 h Maillard reaction time exhibited the lowest sedimentation volume among the suspensions. In contrast, 3:1 Na alginate/MBP with 6 h Maillard reaction time showed the highest sedimentation volume. Based on the results, the 3:1 Na alginate/MBP rafts had the best results, and the results were within acceptable limits. Functional properties, including antioxidant properties, the Helicobacter pylori inhibition assay, the pancreatic lipase inhibition assay, and angiotensin-converting enzyme (ACE) inhibition, were investigated for rafts. The Na alginate/MBP raft has similar characteristics to Gaviscon syrup and can be used for obesity, Helicobacter pylori infection, high blood pressure, and gastric reflux.

A curcumin oral delivery system based on sodium caseinate and carboxymethylpachymaran nanocomposites

The food industry has paid lots of attentions to curcumin because of its potential bioactive qualities. However, its use is severely constrained by its low bioavailability, stability and water solubility. Herein, we created sodium caseinate and carboxymethylpachymaran (CMP) nanoparticles (SMCNPs) that were loaded with curcumin. The composite nanoparticles were spherical, as characterized by SEM and TEM, the fluorescence spectroscopy, FTIR and XRD research revealed that hydrogen bonding, hydrophobic interaction and electrostatic interaction were the main drivers behind the creation of the nanoparticles. The SMCNPs exhibited lower particle size, greater dispersion and higher encapsulation rate when the mass ratio of sodium caseinate to CMP was 3:5 (particle size of 166.8 nm, PDI of 0.15, and encapsulation efficiency of 88.07 %). The composite nanoparticles had good antioxidant activity, physical stability and sustained release effect on intestinal tract during the in vitro simulation experiments, successfully preventing the early release of curcumin into gastric fluid. Finally, cytotoxicity studies told that the prepared composite nanoparticles have good biocompatibility and can inhibit the growth of tumor cells (HT-29). In conclusion, using CMP and sodium caseinate as carriers in this study may open up a fresh, environmentally friendly, and long-lasting way to construct a bioactive material delivery system.

Structure Characterization and Functional Properties of Flaxseed Protein-Chlorogenic Acid Complex

This study aimed to investigate the effects of the covalent binding of flaxseed protein (FP) and chlorogenic acid (CA) on the structure and functional properties of FP-CA complexes fabricated using the alkali method. The results suggested that the encapsulation efficiency of CA encapsulated by FP ranged from 66.11% to 72.20% and the loading capacity of CA increased with an increasing addition ratio of CA with a dose-dependent relationship, which increased from 2.34% to 10.19%. The particle size, turbidity, zeta potential and PDI of FP and the FP-CA complexes had no significant discrepancy. UV-Vis and fluorescence spectra showed the existence of the interaction between FP and CA. SEM images showed that the surface of the FP-0.35%CA complex had more wrinkles compared to FP. Differential scanning calorimetry analysis indicated the decomposition temperature of FP at 198 °C was higher than that (197 °C) of the FP-0.35%CA complex, implying that the stability of the FP-CA complexes was lower than FP. The functional properties suggested that the FP-CA complex with 1.40% CA had a higher water holding capacity (500.81%), lower oil holding capacity (273.495%) and lower surface hydrophobicity. Moreover, the FP-CA complexes had better antioxidant activities than that of FP. Therefore, this study provides more insights for the potential application of FP-CA covalent complexes in functional food processing.

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

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

Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex

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.

Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides

Core-shell biopolymer nanoparticles are assembled from a hydrophobic protein (zein) core and a hydrophilic polysaccharide (carboxymethyl dextrin) shell. The nanoparticles were shown to have good stability and the ability to protect quercetin from chemical degradation under long-term storage, pasteurization, and UV irradiation. Spectroscopy analysis shows that electrostatic, hydrogen bonding, and hydrophobic interactions are the main driving forces for the formation of composite nanoparticles. Quercetin coated with nanoparticles significantly enhanced its antioxidant and antibacterial activities and showed good stability and slow release in vitro during simulated gastrointestinal digestion. Furthermore, the encapsulation efficiency of carboxymethyl dextrin-coated zein nanoparticles (81.2%) for quercetin was significantly improved compared with that of zein nanoparticles alone (58.4%). These results indicate that carboxymethyl dextrin-coated zein nanoparticles can significantly improve the bioavailability of hydrophobic nutrient molecules such as quercetin and provide a valuable reference for their application in the field of biological delivery of energy drinks and food.

Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of β-carotene: Physicochemical, structural and digestive properties

The structure properties, stability and β-carotene slow-release mechanism of soybean protein isolate-citrus pectin-gallic acid complex (SPI-CP-GA) stabilized high-internal phase Pickering emulsion (HIPPE) were investigated. The results showed that compared with the SPI-CP binary complex, the turbidity of the SPI-CP-GA ternary complex increased from 2.174 ± 0.001 to 3.027 ± 0.001, the surface wettability was increased, the infrared peaks was blue-shifted, changed from hydrophilic to hydrophobic, and the equilibrium interfacial tension of particles increased from 10.77 ± 0.02 mN/m to 13.46 ± 0.03 mN/m, the complex was more stable. When the GA was 2.0 mg/mL, the encapsulation efficiency of β-carotene was higher. With increased GA concentration and oil phase volume fraction (φ), the apparent viscosity and viscoelastic behavior of HIPPE performed well, forming a stable gel network structure. After 30 days of storage, there was no oil separation in the sample group with GA concentration of 2.0 mg/mL and φ = 0.7, and the stability was strong. After gastrointestinal digestion, the particle size of the HIPPE decreased from 13.51 ± 0.86 μm to 7.70 ± 0.68 μm, the free fatty acid (FFA) release rate was 22.03%, and the bioaccessibility of β-carotene was 6.67 ± 0.19%, and the sustained-release effect was obvious. These results indicated that the SPI-CP-GA ternary complex is a potential stabilizer for HIPPE, and providing theoretical guidance for the design of protein-polysaccharide-polyphenol stabilized HIPPE.

Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity

In this study, composite nanoparticles consisting of zein and hydroxypropyl beta-cyclodextrin were prepared using a combined antisolvent co-precipitation/electrostatic interaction method. The effects of calcium ion concentration on the stability of the composite nanoparticles containing both curcumin and quercetin were investigated. Moreover, the stability and bioactivity of the quercetin and curcumin were characterized before and after encapsulation. Fluorescence spectroscopy, Fourier Transform infrared spectroscopy, and X-ray diffraction analyses indicated that electrostatic interactions, hydrogen bonding, and hydrophobic interactions were the main driving forces for the formation of the composite nanoparticles. The addition of calcium ions promoted crosslinking of the proteins and affected the stability of the protein-cyclodextrin composite particles through electrostatic screening and binding effects. The addition of calcium ions to the composite particles improved the encapsulation efficiency, antioxidant activity, and stability of the curcumin and quercetin. However, there was an optimum calcium ion concentration (2.0 mM) that provided the best encapsulation and protective effects on the nutraceuticals. The calcium crosslinked composite particles were shown to maintain good stability under different pH and simulated gastrointestinal digestion conditions. These results suggest that zein-cyclodextrin composite nanoparticles may be useful plant-based colloidal delivery systems for hydrophobic bio-active agents.

Effects of multi-frequency ultrasound on sodium caseinate/pectin complex: Emulsifying properties, interaction force, structure and correlation

This study aimed to improve the emulsification properties of the sodium caseinate (Cas) and pectin (Pec) complex using multi-frequency power ultrasound to regulate the complexation of Cas and Pec. The results revealed that optimal ultrasonic treatment (Frequency 60 kHz, power density 50 W/L, and time 25 min) led to a 33.12 % increase in emulsifying activity (EAI) and a 7.27 % increase in emulsifying stability index (ESI) of the Cas-Pec complex. Our results demonstrated that electrostatic interactions and hydrogen bonds were the main driving forces for complex formation, and these were reinforced by ultrasound treatment. Moreover, it was observed that ultrasonic treatment improved the surface hydrophobicity, thermal stability, and secondary structure of the complex. Scanning electron microscopy and atomic force microscopy analyses revealed that the ultrasonically prepared Cas-Pec complex had a dense, uniform spherical structure with reduced surface roughness. It was further confirmed that the complex's emulsification properties were highly correlated with its physicochemical and structural properties. Multi-frequency ultrasound changes the interaction by regulating protein structure and ultimately acting on the interfacial adsorption behavior of the complex. This work contributes to expanding the role of multi-frequency ultrasound in modifying the emulsification properties of the complex.

Production and characterization of Ziziphus jujuba extract-loaded composite whey protein and pea protein beads based on sodium alginate-IFPG (insoluble fraction of Persian gum)

BACKGROUND

This research was aimed at the fabrication of jujube extract (JE)-loaded beads by extrusion, using whey protein isolate (WPI), chickpea protein concentrate (PPC) and a combination of two types of hydrocolloid insoluble fraction of Persian gum (IFPG) and sodium alginate (Al).

RESULTS

JE-loaded beads with the highest encapsulation efficiency (10.87%) and polyphenol content (120.8 mg L^-1 gallic acid) were obtained using Al-IFPG/PPC at 4 °C. The Al-IFPG, Al-IFPG/WPI and Al-IFPG/PPC beads revealed 5.66, 6.85 and 5.76 mm bead size, respectively, and almost all of them demonstrated a homogeneous and spherical structure. Fourier transform infrared spectroscopy data proved that the stable structure of the Al-IFPG beads was due to hydrogen bonding and electrostatic interactions. The thermostability of beads loaded with JE based on Al-IFPG/WPI was significantly enhanced compared to pure Al-IFPG. Texture evaluation of JE-loaded beads based on Al-IFPG incorporation with WPI revealed an increment in the hardness of beads.

CONCLUSION

This study confirmed the potential of Al-IFPG complex beads for the effective delivery of jujube extract via incorporation into pea and whey proteins and for the expansion of its use in products. © 2023 Society of Chemical Industry.

The properties and formation mechanism of ovalbumin-fucoidan complex

The polymeric materials formed by proteins and polysaccharides through molecular interactions have attracted public attention. In this study, a novel binary complex consisting of ovalbumin (OVA) and fucoidan (FUC) was obtained by electrostatic self-assembly. The self-assembly properties and the formation mechanism of the OVA-FUC binary complex were investigated by changing the charging degree and density of complex through altering pH value and polysaccharides proportion. Structural changes during the OVA-FUC electrostatic self-assembly process were investigated by a phase diagram, ζ-potential, and particle size. The optimal conditions for preparing soluble OVA-FUC binary complex were determined by the protein retention rate and insoluble solids content. Results showed that the soluble OVA-FUC binary complex could be obtained at the pH of 3.5 to 5, and the insoluble OVA-FUC binary complex was generated at the pH of 2.5 to 3.5. The OVA-FUC binary complex (19 ± 0.29 mN/m) possessed a medium ability to reduce interfacial tension of the water-oil interface compared with OVA (15 ± 1.13 mN/m) and FUC (24 ± 0.3 mN/m), indicating that OVA-FUC binary complex has good amphiphilicity and can be applied as a potential pH-controlled emulsifier in function food systems for delivering bioactive substances.

Fabrication, Characterization, and Emulsifying Properties of Complex Based on Pea Protein Isolate / Pectin for the Encapsulation of Pterostilbene

In this study, pectin (PEC) and pea protein isolate(PPI) was successfully used to create complexes as a novel delivery system for pterostilbene (PT). When the mass ratio of PEC to PPI was 0.5, the particle size and ζ-potential of PPI-PEC-PT were 119.41 ± 5.68 nm and -23.26 ± 0.61 mV, respectively, and the encapsulation efficiency (EE) of PT was 90.92 ± 2.08%. The photochemical stability of PT was enhanced after encapsulation. The results of the molecular docking and multispectral analysis demonstrated that the PPI and PT binding was spontaneous and mostly fueled by hydrophobic interactions. The hydrophobicity of PPI was significantly decreased and the emulsification activity and emulsion stability were significantly improved after production with PEC and PT. The best emulsification impact was demonstrated by the PPI-PEC-PT complex. PPI-PEC is an effective PT delivery material, and the PPI-PEC-PT complex is a new functional emulsification material with significant potential in liquid and semi-liquid food and health products.

Curcumin-infused xerogel-based nutraceutical development and its 4D shape-shifting behavior

Cereal-based functional foods with shape-changing (four-dimensional [4D]) properties is a novel approach in the current scenario. The main objective of the research is to develop a bioactive compound incorporated in flat two-dimensional xerogel and its hydromorphic three-dimensional shape transformation. The spray-dried curcumin at three different concentrations was incorporated with hydrogel (wheat-barley flour 8%), and flat xerogel was formed by sessile drop drying at 30°C and 78% relative humidity. The top smooth and rough bottom surface of xerogel provided anisotropic swelling properties during the shape transformation. The antimicrobial and antioxidant properties of xerogel were examined, and the retention of curcumin during the shape transformation was also examined during the research. The porous structure of barley-wheat xerogel has enhanced the incorporation of water-insoluble bioactive components like curcumin. The diffusion properties of curcumin xerogel provided an antimicrobial effect against gram-negative pathogenic bacteria. The optimum temperature (70°C) during the shape-shifting provides the retention of bioavailability and functional properties of curcumin. The work describes the opportunities for developing xerogel incorporated with more bioactive and functional components and study its stability and hydromorphic 4D shape-changing behavior. PRACTICAL APPLICATION: Xerogel is a good carrier for different bioactive components. The development of curcumin-infused biodegrade, non-toxic, and cereal-based xerogel provide an excellent opportunity for the delivery of curcumin in a cost-effective way. The shape-changing easily consumable forms of xerogel will attract more consumers, and it retains the bioavailability of infused compounds during processing.

Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein-high methoxyl pectin electrostatic complexes: complex optimization and biological activity

BACKGROUND

Orange pomace polyphenols have potential for use as nutraceutical ingredients in functional foods and beverages. However, owing to their low water solubility and bioaccessibility, they are not being utilized to their full potential. The goal of this research is to assess the impact of encapsulation on hesperetin (HT - a model orange polyphenol) water solubility, antioxidant activity, and in vitro bioaccessibility.

RESULTS

In this study, a citrus flavonoid aglycone, HT, was encapsulated within water-dispersible colloidal complexes (d = 350 ± 8 nm) formed by electrostatic attraction of pea protein isolate and high-methoxyl pectin at a mixing ratio of 1:1 (v/v) and pH 4. The maximum amount of HT that could be dispersed in water was much higher for the encapsulated form (99 ± 7 μg mL^-1 ) than the non-encapsulated form (<10 μg mL^-1 ). The radical scavenging activity of the encapsulated HT (>90%, pH 4) was much higher than the non-encapsulated form (<15% at pH 4 or 7). The in vitro bioaccessibility of encapsulated HT (27 ± 7%) was also much higher than the non-encapsulated form (<7%).

CONCLUSION

These results suggest that a well-designed, biopolymer-based delivery system may improve the effective incorporation of HT, and potentially other orange pomace polyphenols, into food and beverage products. This could provide an additional high-value use for orange juicing by-products while introducing a new nutraceutical product to the food and beverage industry. © 2022 Society of Chemical Industry.

Development of self-assembled zein-fucoidan complex nanoparticles as a delivery system for resveratrol

Resveratrol is a well-studied dietary polyphenol with diverse health-promoting bioactivities. However, the aqueous insolubility and chemical instability of resveratrol hamper its practical application. This study set out to address these limitations by constructing zein-fucoidan composite nanoparticles as a delivery system of resveratrol. The optimized resveratrol-loaded zein-fucoidan particles (RE-ZFP) were obtained at zein-to-fucoidan ratio of 2:1 (w/w) and zein-to-resveratrol ratio of 10:1 (w/w), and RE-ZFP showed evenly distributed and smoothly spherical microstructures, mean particle size of 121 nm, ζ-potential of - 41 mV, encapsulation efficiency for resveratrol of 95.4%. Electrostatic, steric, hydrophobic, and hydrogen-bonding interactions were major forces required to form RE-ZFP. In addition, RE-ZFP exhibited greater photostability and colloidal stability (including pH, ionic, and storage stabilities) than resveratrol-loaded zein particles (RE-ZP). Particularly, RE-ZFP showed fairly good pH stability. Moreover, zein-fucoidan-based delivery system exhibited a controlled release of resveratrol under in vitro digestion. Finally, zein-fucoidan nanocarriers presented extremely low cytotoxicity to HIEC-6 cells. All the findings demonstrate that the zein-fucoidan nanoparticles developed in the current work will be a prospective strategy for loading resveratrol and other hydrophobic bioactive ingredients and thus extending their application in nutraceuticals or pharmaceuticals.

Encapsulation of EGCG by Zein-Gum Arabic Complex Nanoparticles and In Vitro Simulated Digestion of Complex Nanoparticles

Epigallocatechin gallate (EGCG) has many excellent qualities such as its antitumor, antiradiation and anti-oxidation properties, but its application is limited because its oral bioavailability is low and stability is poor. In this paper, zein and gum arabic (GA) were used as wall materials to prepare Zein-GA complex nanoparticles for encapsulating and protecting the EGCG. The particle size of Zein-GA-EGCG complex nanoparticles ranged from 128.03–221.23 nm, and the EGCG encapsulation efficiency reached a maximum of 75.23% when the mass ratio of zein to GA was 1:1. The FTIR and XRD results illustrated that the components of the Zein-GA-EGCG complex nanoparticles interacted by electrostatic, hydrogen bonding, and hydrophobic interactions. The EGCG release rate of Zein-GA-EGCG nanoparticles (16.42%) was lower than that of Zein-EGCG (25.52%) during gastric digestion, and a large amount of EGCG was released during intestinal digestion, suggesting that the Zein-GA-EGCG nanoparticles could achieve the sustained release of EGCG during in vitro digestion. Hence, using Zein-GA complexes to encapsulate EGCG effectively increased the encapsulation efficiency of EGCG and realized the purpose of sustained release during simulated gastrointestinal digestion.

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

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

Complexation of curcumin with cyclodextrins adjusts its binding to plasma proteins

Curcumin shows poor bioaccessibility due to its poor water solubility that limiting its application in aqueous formulations, and the weak binding to plasma proteins that hindering its transportation to targeted...

Encapsulation, protection, and delivery of curcumin using succinylated-cyclodextrin systems with strong resistance to environmental and physiological stimuli

Curcumin is commonly used as a nutraceutical in functional food and beverage formulations because of various biological activities. Typically, curcumin is encapsulated in edible nanoparticles or microparticles to improve its water-dispersibility, chemical stability, and bioavailability. In this study, a succinic acid-modified cyclodextrin (SACD) was fabricated and applied as a carrier for curcumin. Curcumin-loaded SACD (Cur-SACD) with a molar ratio of 1:1 and an encapsulation efficiency > 80% was formed spontaneously basing on hydrogen bonding between the aromatic ring of the curcumin and the hydrophobic cavity of the SACD. Cur-SACD exhibited excellent stability against long-time storage, UV-irradiation, and pasteurization, as well as against physiological conditions including body temperature, physiological salt concentrations, stomach and intestinal pH. This study suggests that Cur-SACD systems may be suitable for increasing the water-dispersibility, stability, and bioavailability of hydrophobic compounds intended for oral administration, such as those used in the food, supplement, and pharmaceutical industries.

Formation and Characterization of Irreversible Sediment of Ginseng Extract

Sediment is a key issue in the beverage industry. This study confirmed that reversible and irreversible sediments were formed during low-temperature storage of ginseng extract. The first 30 days of storage are the critical period for sediment formation. As the time of storage extends, the chemical composition changes. The composition interaction model verified that the cross-linking of protein-pectin, protein-oxalic acid and Ca2+-pectin was the main cause of the turbidity of ginseng extract. Based on the characterization of irreversible sediment (IRS), there are typical structures of proteins, polysaccharides and calcium oxalate dihydrate (COD) crystals. Glucose, galacturonic acid, aspartate, glutamic acid, leucine, Ca, K, Al, Mg, Na and Fe are the main monomer components. Effective regulation of these ingredients will greatly help the quality of ginseng beverages.

Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: a systematic review

In comparison to conventional encapsulation methods of phenolic compounds (PCs), pH-driven method is green, simple and requires low energy consumption. It has a huge potential for industrial applications, and can overcome more effectively the aqueous solubility, stability and bioavailability issues related to PCs by changing pH to induce the encapsulation of PCs. This review aims to shed light on the use of pH-driven method for encapsulating PCs. The preparation steps and principles governing pH-driven method using various carriers and delivery systems are provided. A comparison of pH-driven with other methods is also presented. To circumvent the drawbacks of pH-driven method, improvement strategies are proposed. The essence of pH-driven method relies simultaneously on alkalization and acidification to bind PCs and carriers. It is used for the development of nanoemulsions, liposomes, edible films, nanoparticles, nanogels and functional foods. As a result of pH-driven method, PCs-loaded carriers may have smaller size, high encapsulation efficiency, more sustained-release and good bioavailability, due mainly to effects of pH change on the structure and properties of PCs as well as carriers. Finally, modification of wall materials and type of acidifier are considered as efficient approaches to improve the pH-driven method.