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Zhang RY, Zhang HM, Guan TZ, Wang ZR, Li HX, Yuan L, Yang YJ, Rao SQ. Formation mechanism, environmental sensitivity and functional characteristics of succinylated ovalbumin/ε-polylysine electrostatic complexes: The roles of succinylation modification and ε-polylysine combination. Food Chem 2024; 447:138951. [PMID: 38489883 DOI: 10.1016/j.foodchem.2024.138951] [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: 10/29/2023] [Revised: 02/29/2024] [Accepted: 03/03/2024] [Indexed: 03/17/2024]
Abstract
Biocomplex materials formed by oppositely charged biopolymers (proteins) tend to be sensitive to environmental conditions and may lose part functional properties of original proteins, and one of the approaches to address these weaknesses is protein modification. This study established an electrostatic composite system using succinylated ovalbumin (SOVA) and ε-polylysine (ε-PL) and investigated the impact of varying degrees of succinylation and ε-PL addition on microstructure, environmental responsiveness and functional properties. Molecular docking illustrated that the most favorable binding conformation was that ε-PL binds to OVA groove, which was contributed by the multi‑hydrogen bonding and hydrophobic interactions. Transmission electron microscopy observed that SOVA/ε-PL had a compact spherical structure with 100 nm. High-degree succinylation reduced complex sensitivity to heat, ionic strength, and pH changes. ε-PL improved the gel strength and antibacterial properties of SOVA. The study suggests possible uses of SOVA/ε-PL complex as multifunctional protein complex systems in the field of food additives.
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Affiliation(s)
- Ru-Yi Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Hui-Min Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Tian-Zhu Guan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Zhi-Rong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Hua-Xiang Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Lei Yuan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Yan-Jun Yang
- State key laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Sheng-Qi Rao
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
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2
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Weng X, Ho CT, Lu M. Biological fate, functional properties, and design strategies for oral delivery systems for cinnamaldehyde. Food Funct 2024; 15:6217-6231. [PMID: 38767618 DOI: 10.1039/d4fo00614c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Cinnamaldehyde (CA) is the main bioactive component extracted from the internal bark of cinnamon trees with many health benefits. In this paper, the bioavailability and biological activities of cinnamaldehyde, and the underlying molecular mechanism are reviewed and discussed, including antioxidant, cardioprotective, anti-inflammatory, anti-obesity, anticancer, and antibacterial properties. Common delivery systems that could improve the stability and bioavailability of CA are also summarized and evaluated, such as micelles, microcapsules, liposomes, nanoparticles, and nanoemulsions. This work provides a comprehensive understanding of the beneficial functions and delivery strategies of CA, which is useful for the future application of CA in the functional food industry.
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Affiliation(s)
- Xiaolan Weng
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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3
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Gu X, Li W, Jiang X, Chang C, Wu J. Pectin-coated whey protein isolate/zein self-aggregated nanoparticles as curcumin delivery vehicles: Effects of heating, pH, and adding sequence. Int J Biol Macromol 2024; 258:128892. [PMID: 38134988 DOI: 10.1016/j.ijbiomac.2023.128892] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 12/15/2023] [Accepted: 12/17/2023] [Indexed: 12/24/2023]
Abstract
In this work, pectin was employed as a coating material to fabricate zein/whey protein isolate (WPI)/pectin complex nanoparticles via a pH-adjusted and heat-induced electrostatic adsorption process for potential oral administration applications of curcumin. Factors such as the order of raw material addition, heating temperature and pH, and zein concentration were comprehensively examined. In addition to electrostatic interactions, Fourier transform infrared and fluorescence spectroscopy indicated that hydrophobic interactions and hydrogen bonds were also involved in the development of complex nanoparticles. The complex nanoparticles obtained not only improved the antioxidant activity of curcumin in aqueous phase, but also contributed to its controlled release under gastrointestinal conditions. Our findings revealed that the heating pH and adding sequence of raw materials had a notable impact on the properties of complex nanoparticles, and that pectin coating had an exceptional stabilizing effect on complex nanoparticles under gastrointestinal circumstances. This study provides novel insights and perspectives for the preparation of polysaccharide-protein complex nanoparticles, signifying the potential use of zein/WPI/pectin complex nanoparticles as delivery vehicles in the functional food and pharmaceutical industries.
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Affiliation(s)
- Xiaolian Gu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wanbing Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaoyu Jiang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chao Chang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of Intensive Processing of Staple Grain and Oil, Ministry of Education, Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.
| | - Jine Wu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory of Intensive Processing of Staple Grain and Oil, Ministry of Education, Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.
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4
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Zhang RY, Wang PF, Li HX, Yang YJ, Rao SQ. Enhanced Antibacterial Efficiency and Anti-Hygroscopicity of Gum Arabic-ε-Polylysine Electrostatic Complexes: Effects of Thermal Induction. Polymers (Basel) 2023; 15:4517. [PMID: 38231920 PMCID: PMC10708452 DOI: 10.3390/polym15234517] [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: 10/27/2023] [Revised: 11/18/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024] Open
Abstract
The aim of this investigation was to scrutinize the effects of a thermal treatment on the electrostatic complex formed between gum arabic (GA) and ε-polylysine (ε-PL), with the goal of improving the antibacterial properties and reducing the hygroscopicity of ε-PL. The heated complex with a ratio of 1:4 exhibited an encapsulation efficiency of 93.3%. Additionally, it had an average particle size of 350.3 nm, a polydispersity index of 0.255, and a zeta potential of 18.9 mV. The formation of the electrostatic complex between GA and ε-PL was confirmed through multispectral analysis, which demonstrated the participation of hydrogen bonding and hydrophobic and electrostatic interactions, as well as the enhanced effect of heat treatment on these forces within the complex. The complex displayed a core-shell structure, with a regular distribution and a shape that was approximately spherical, as observed in the transmission electron microscopy images. Additionally, the heated GA-ε-PL electrostatic composite exhibited favorable antibacterial effects on Salmonella enterica and Listeria monocytogenes, with reduced minimum inhibitory concentrations (15.6 μg/mL and 62.5 μg/mL, respectively) and minimum bactericidal concentrations (31.3 μg/mL and 156.3 μg/mL, respectively) compared to free ε-PL or the unheated electrostatic composite. Moreover, the moisture absorption of ε-PL reduced from 92.6% to 15.0% in just 48 h after being incorporated with GA and subsequently subjected to heat. This research showed a way to improve the antibacterial efficiency and antihygroscopicity of ε-PL, reducing its application limitations as an antimicrobial substance to some extent.
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Affiliation(s)
- Ru-Yi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.-Y.Z.); (Y.-J.Y.)
| | - Peng-Fei Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (P.-F.W.); (H.-X.L.)
| | - Hua-Xiang Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (P.-F.W.); (H.-X.L.)
| | - Yan-Jun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.-Y.Z.); (Y.-J.Y.)
| | - Sheng-Qi Rao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.-Y.Z.); (Y.-J.Y.)
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (P.-F.W.); (H.-X.L.)
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5
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Li X, Xu T, Wu C, Fan G, Li T, Wang Y, Zhou D. Fabrication and characterization of self-assembled whey protein isolate/short linear glucan core-shell nanoparticles for sustained release of curcumin. Food Chem 2023; 407:135124. [PMID: 36473353 DOI: 10.1016/j.foodchem.2022.135124] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/05/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022]
Abstract
The aim of this research was to prepare a bistratal nanocomplex with a high loading capacity (LC) and harsh environment stability for controlled release of curcumin (Cur) in gastrointestinal conditions. Whey protein isolate (WPI)/short linear glucan (SLG) core-shell nanoparticles were fabricated by self-assembly for the delivery of Cur. The results showed that Cur@WPI@SLG nanoparticles had a relatively high LC (12.89 %) and small particle size (89.4 nm). The nanocomplex remained relatively stable in extreme pH conditions (2-4 and 8-10), high temperatures (60-70 °C), and ionic strength (<400 mM). Core-shell nanostructures facilitated the sustained release of Cur in simulated gastrointestinal conditions. In addition, the nanocomplex had little cytotoxicity at high concentrations, yet significantly enhanced the DPPH scavenging activity and reducing power of Cur. This delivery system will significantly improve the sustained release effect of Cur and broaden the application of hydrophobic nutrients in foods.
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Affiliation(s)
- Xiaojing Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Ting Xu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Caie Wu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Gongjian Fan
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Tingting Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yaosong Wang
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Dandan Zhou
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
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6
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Han T, Chen W, Zhong Q, Chen W, Xu Y, Wu J, Chen H. Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin. Foods 2023; 12:foods12081577. [PMID: 37107372 PMCID: PMC10137614 DOI: 10.3390/foods12081577] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
The development of functional edible films is promising for the food industry, and improving the water barrier of edible films has been a research challenge in recent years. In this study, curcumin (Cur) was added to zein (Z) and shellac (S) to prepare an edible composite film with a strong water barrier and antioxidant properties. The addition of curcumin significantly reduced the water vapor permeability (WVP), water solubility (WS), and elongation at break (EB), and it clearly improved the tensile strength (TS), water contact angle (WCA), and optical properties of the composite film. The ZS-Cur films were characterized by SEM, FT-IR, XRD, DSC, and TGA; the results indicated that hydrogen bonds were formed among the curcumin, zein, and shellac, which changed the microstructure and improved the thermal stability of the film. A test of curcumin release behavior showed controlled release of curcumin from the film matrix. ZS-Cur films displayed remarkable pH responsiveness, strong antioxidant properties, and inhibitory effects on E. coli. Therefore, the insoluble active food packaging prepared in this study provides a new strategy for the development of functional edible films and also provides a possibility for the application of edible films to extend the shelf life of fresh food.
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Affiliation(s)
- Tao Han
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Wenxue Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Qiuping Zhong
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Weijun Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Yaping Xu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Jiawu Wu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Haiming Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
- Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, China
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7
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Microencapsulation enhances the antifungal activity of cinnamaldehyde during the period of peanut storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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8
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Feng T, Wang X, Fan C, Wang X, Wang X, Cui H, Xia S, Huang Q. The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties. Food Chem 2023; 401:134139. [DOI: 10.1016/j.foodchem.2022.134139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 08/31/2022] [Accepted: 09/04/2022] [Indexed: 10/14/2022]
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9
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Huang YC, Chen BH. A Comparative Study on Improving Streptozotocin-Induced Type 2 Diabetes in Rats by Hydrosol, Extract and Nanoemulsion Prepared from Cinnamon Leaves. Antioxidants (Basel) 2022; 12:29. [PMID: 36670891 PMCID: PMC9855112 DOI: 10.3390/antiox12010029] [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: 11/11/2022] [Revised: 12/12/2022] [Accepted: 12/17/2022] [Indexed: 12/28/2022] Open
Abstract
Cinnamomoum osmophloeum Kanehira (C. osmophloeum) contains various biologically active antioxidant compounds such as flavonoids, phenolic acids and cinnamaldehyde. Type 2 diabetes mellitus is a chronic disease of metabolic abnormality caused by insulin deficiency or resistance. The objectives of this study were to analyze various bioactive compounds in C. osmophloeum leaves by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and compare the effects of hydrosol, extract and nanoemulsion prepared from C. osmophloeum leaves on improving type 2 diabetes in rats. Our results show that a total of 15 bioactive compounds in C. osmophloeum leaves, including quercetin, quercetin-3-O-galactoside, quercetin-3-O-glucoside, rutin, caffeic acid, benzoic acid, 5-O-caffeoylquinic acid, kaempferol 3-β-D-glucopyranoside, trans-cinnamic acid, coumarin, cinnamyl alcohol, p-coumaric acid, eugenol, kaempferol and cinnamaldehyde, were separated within 14 min for subsequent identification and quantitation by UPLC-MS/MS. The nanoemulsion was successfully prepared by mixing C. osmophloeum leaf extract, soybean oil, lecithin, Tween 80 and deionized water in an appropriate proportion with a mean particle size, polydispersity index, zeta potential and encapsulation efficiency of 36.58 nm, 0.222, -42.6 mV and 91.22%, respectively, while a high storage and heating stability was obtained. The animal experiment results reveal that the high-dose nanoemulsion was the most effective in reducing both fasting blood glucose and oral glucose tolerance test value, followed by low-dose nanoemulsion, high-dose extract, low-dose extract and leaf powder in hydrosol. A similar trend was shown in reducing serum insulin and the homeostatic model assessment of insulin resistance index. In addition, the contents of serum biochemical parameters, including total cholesterol, triglyceride, aspartate aminotransferase, alanine aminotransferase, uric acid, urea nitrogen and creatinine, were reduced, with the high-dose nanoemulsion showing the most pronounced effect. Collectively, the high-dose nanoemulsion may possess great potential to be developed into a hypoglycemic health food or botanic drug.
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Affiliation(s)
- Yu-Chi Huang
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
| | - Bing-Huei Chen
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
- Department of Nutrition, China Medical University, Taichung 40402, Taiwan
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10
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Unravelling the Therapeutic Potential of Nano-Delivered Functional Foods in Chronic Respiratory Diseases. Nutrients 2022; 14:nu14183828. [PMID: 36145202 PMCID: PMC9503475 DOI: 10.3390/nu14183828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/04/2022] [Accepted: 09/11/2022] [Indexed: 12/12/2022] Open
Abstract
Chronic inflammation of the respiratory tract is one of the most concerning public health issues, as it can lead to chronic respiratory diseases (CRDs), some of which are more detrimental than others. Chronic respiratory diseases include chronic obstructive pulmonary disease (COPD), asthma, lung cancer, and pulmonary fibrosis. The conventional drug therapies for the management and treatment of CRDs only address the symptoms and fail to reverse or recover the chronic-inflammation-mediated structural and functional damage of the respiratory tract. In addition, the low efficacy and adverse effects of these drugs have directed the attention of researchers towards nutraceuticals in search of potential treatment strategies that can not only ameliorate CRD symptoms but also can repair and reverse inflammatory damage. Hence, there is a growing interest toward investigating the medicinal benefits of nutraceuticals, such as rutin, curcumin, zerumbone, and others. Nutraceuticals carry many nutritional and therapeutic properties, including anti-inflammatory, antioxidant, anticancer, antidiabetic, and anti-obesity properties, and usually do not have as many adverse effects, as they are naturally sourced. Recently, the use of nanoparticles has also been increasingly studied for the nano drug delivery of these nutraceuticals. The discrete size of nanoparticles holds great potential for the level of permeability that can be achieved when transporting these nutraceutical compounds. This review is aimed to provide an understanding of the use of nutraceuticals in combination with nanoparticles against CRDs and their mechanisms involved in slowing down or reversing the progression of CRDs by inhibiting pro-inflammatory signaling pathways.
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11
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Encapsulation of curcumin in gliadin-pectin in a core–shell nanostructure for efficient delivery of curcumin to cancer cells in vitro. Colloid Polym Sci 2022. [DOI: 10.1007/s00396-022-04998-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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Inulin-Modified Liposomes as a Novel Delivery System for Cinnamaldehyde. Foods 2022; 11:foods11101467. [PMID: 35627037 PMCID: PMC9140198 DOI: 10.3390/foods11101467] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/14/2022] [Accepted: 05/16/2022] [Indexed: 12/16/2022] Open
Abstract
Cinnamaldehyde as an antioxidant was encapsulated in inulin-modified nanoliposomes in order to improve its physical and antioxidant stability. The microstructure, particle size and volume distribution of cinnamaldehyde liposomes were characterized by atomic force microscopy (AFM) and dynamic light scattering (DLS). The particle size and polydispersion index (PDI) values of the inulin modified liposomes were 72.52 ± 0.71 nm and 0.223 ± 0.031, respectively. The results showed that the liposomes after surface modification with inulin remained spherical. Raman and Fourier transform infrared (FTIR) spectra analysis showed that hydrogen bonds were formed between the inulin and the liposome membrane. Inulin binding also restricted the freedom of movement of lipid molecules and enhanced the order of the hydrophobic core of the membrane and the polar headgroup region in lipid molecules. Therefore, the addition of different concentrations of inulin influenced the permeability of the liposome bilayer membrane. However, when inulin was excessive, the capacity of the bilayer membrane to load the cinnamaldehyde was reduced, and the stability of the system was reduced. Additionally, the encapsulation efficiency (EE) and retention rate (RR) of cinnamaldehyde from inulin-modified liposomes during storage were determined. The EE value of the inulin modified liposomes was 70.71 ± 0.53%. The liposomes with 1.5% inulin concentration had the highest retention rate (RR) and the smallest particle size during storage at 4 °C. The addition of inulin also enhanced the thermal stability of the liposomes. Based on the results, the surface modification improved the oxidation stability of liposomes, especially the DPPH scavenging ability. In conclusion, these results might help to develop inulin as a potential candidate for the effective modification of the surface of liposomes and provide data and conclusions for it.
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13
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Preparation of water-in-oil (W/O) cinnamaldehyde microemulsion loaded with epsilon-polylysine and its antibacterial properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101586] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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14
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Shirvani A, Goli SAH, Varshosaz J, Sedaghat Doost A. Cinnamaldehyde encapsulation within new natural wax-based nanoparticles; formation, optimization and characterization. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2044843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Atefe Shirvani
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Jaleh Varshosaz
- Isfahan Department of Pharmaceutics, Faculty of Pharmacy and Novel Drug Delivery Systems Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Ali Sedaghat Doost
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
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15
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Gan C, Liu Q, Zhang Y, Shi T, He WS, Jia C. A novel phytosterols delivery system based on sodium caseinate-pectin soluble complexes: Improving stability and bioaccessibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107295] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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16
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Feng T, Fan C, Wang X, Wang X, Xia S, Huang Q. Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107265] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09718-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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Foaming with scCO2 and Impregnation with Cinnamaldehyde of PLA Nanocomposites for Food Packaging. Processes (Basel) 2022. [DOI: 10.3390/pr10020376] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Microcellular nanocomposite foams functionalized with cinnamaldehyde (Ci) were obtained through two-step supercritical foaming and impregnation processing. PLA nanocomposite foams with different C30B concentrations (1, 2, and 3 wt.%) were obtained by foaming with scCO2 at 25 MPa and 135 °C and impregnated with Ci at 12 MPa and 40 °C. The effect of the C30B content and Ci incorporation on the morphological, structural, thermal, and release properties of the developed foams were investigated. The incorporation of Ci was not influenced by C30B’s addition. The presence of C30B and Ci incorporation reduced the average pore diameter slightly and the crystallinity degree of the foams extensively. Simultaneously, the experimental and theoretical characterization of the Ci release from the PLA nanocomposite foams in EtOH 50% was analyzed. The mechanism of Ci release from the foams was defined as a quasi-Fickian diffusion process that could be successfully described using the Korsmeyer–Peppas model. The active PLA foams presented a higher potential of migration and faster release when compared with that reported in commonly used PLA films, showing that biopolymeric foams could be potentially used as active food packaging to improve the migration of active compounds with low migration potentials in order to improve their biological activity in foods.
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Effect of Co-Encapsulated Natural Antioxidants with Modified Starch on the Oxidative Stability of β-Carotene Loaded within Nanoemulsions. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031070] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
β-Carotene (vitamin A precursor) and α-tocopherol, the utmost energetic form of vitamin E (VE), are known to be fat-soluble vitamins (FSVs) and essential nutrients needed to enhance the growth and metabolic functions of the human body. Their deficiencies are linked to numerous chronic disorders. Loading of FSVs within nanoemulsions could increase their oxidative stability and solubility. In this research, VE and β-Carotene (BC) were successfully co-entrapped within oil-in-water nanoemulsions of carrier oils, including tuna fish oil (TFO) and medium-chain triglycerides (MCTs), stabilized by modified starch and Tween-80. These nanoemulsions and free carrier oils loaded with vitamins were stored for over one month to investigate the impact of storage circumstances on their physiochemical characteristics. Entrapped bioactive compounds inside the nanoemulsions and bare oil systems showed a diverse behavior in terms of oxidation. A more deficiency of FSVs was found at higher temperatures that were more noticeable in the case of BC. VE behaved like an antioxidant to protect BC in MCT-based nanoemulsions, whereas it could not protect BC perfectly inside the TFO-loaded nanoemulsions. However, cinnamaldehyde (CIN) loading significantly enhanced the oxidative stability and FSVs retention in each nanoemulsion. Purity gum ultra (PGU)-based nanoemulsions comprising FSVs and CIN presented a greater BC retention (42.3%) and VE retention (90.1%) over one-month storage at 40 °C than Twee 80. The superior stability of PGU is accredited to the OSA-MS capabilities to produce denser interfacial coatings that can protect the entrapped compounds from the aqueous phase. This study delivers valuable evidence about the simultaneous loading of lipophilic bioactive compounds to enrich functional foods.
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Asadi-Yousefabad SH, Mohammadi S, Ghasemi S, Saboktakin-Rizi K, Sahraeian S, Asadi SS, Hashemi M, Ghaffari HR. Development of fortified milk with gelled-oil nanoparticles incorporated with cinnamaldehyde and tannic acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112652] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Evaluation of ovalbumin nanocarriers to promote the vehiculization and antifungal properties of cinnamaldehyde in aqueous media. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112224] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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22
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Muhoza B, Qi B, Harindintwali JD, Koko MYF, Zhang S, Li Y. Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications. Crit Rev Food Sci Nutr 2021; 63:2521-2543. [PMID: 34515594 DOI: 10.1080/10408398.2021.1977236] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Cinnamaldehyde is an essential oil extracted from the leaves, bark, roots and flowers of cinnamon plants (genus Cinnamomum). Cinnamaldehyde has shown biological functions such as antioxidants, antimicrobials, anti-diabetic, anti-obesity and anti-cancer. However, poor solubility in water as well as molecular sensitivity to oxygen, light, and high temperature limit the direct application of cinnamaldehyde. Researchers are using different encapsulation techniques to maximize the potential biological functions of cinnamaldehyde. Different delivery systems such as liposomes, emulsions, biopolymer nanoparticles, complex coacervation, molecular inclusion, and spray drying have been developed for this purpose. The particle size and morphology, composition and physicochemical properties influence the performance of each delivery system. Consequently, the individual delivery system has its advantages and limitations for specific applications. Given the essential role of cinnamaldehyde in functional food and food preservation, appropriate approaches should be applied in the encapsulation and application of encapsulated cinnamaldehyde. This review systematically analyzes available encapsulation techniques for cinnamaldehyde in terms of their design, properties, advantages and limitations, and food application status. The information provided in this manuscript will assist in the development and widespread use of cinnamaldehyde-loaded particles in the food and beverage industries.
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Affiliation(s)
- Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jean Damascene Harindintwali
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | | | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.,Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.,Heilongjiang Green Food Science Research Institute, Harbin, China.,National Research Center of Soybean Engineering and Technology, Harbin, China
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23
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Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life. Food Res Int 2021; 148:110597. [PMID: 34507742 DOI: 10.1016/j.foodres.2021.110597] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 06/28/2021] [Accepted: 07/06/2021] [Indexed: 11/22/2022]
Abstract
This work is aimed to obtain nanocomplexes based on egg white protein nanoparticles (EWPn) and bioactive compounds (BC), carvacrol (CAR), thymol (THY) and trans-cinnamaldehyde (CIN), and evaluate their application as antifungal edible coatings on preservative-free breads. The nanocomplex formation was studied through stoichiometry, affinity, colloidal behavior, morphology, and encapsulation efficiency (EE, %). Rounded-shape nanocomplexes with particle sizes < 100 nm were obtained. The EE values were similar for all BC (>83%). Furthermore, the in vitro antifungal activity of the nanocomplexes was verified using the Aspergillus niger species. The nanocomplexes were applied as coatings onto the crust of preservative-free breads, which were stored for 7 days (at 25 °C). The coatings had no impact on the physicochemical properties of the bread loaves (moisture, aw, texture, and color). Finally, the coatings based on EWPn-THY and EWPn-CAR nanocomplexes showed higher antifungal efficacy, extending the bread shelf life after 7 days.
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Wang Z, Yao J, Guan Z, Wu H, Cheng H, Yan G, Tang R. pH-triggered small molecule nano-prodrugs emulsified from tryptamine-cinnamaldehyde twin drug for targeted synergistic glioma therapy. Colloids Surf B Biointerfaces 2021; 207:112052. [PMID: 34416443 DOI: 10.1016/j.colsurfb.2021.112052] [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: 06/06/2021] [Revised: 08/08/2021] [Accepted: 08/13/2021] [Indexed: 10/20/2022]
Abstract
Chemotherapy fails to achieve an ideal gliomas therapy due to the limited delivery of chemotherapeutics across the blood brain barrier (BBB), difficult accumulation of drugs in the gliomas area, and off-target toxicity. Herein, the pH-triggered small molecule nano-prodrugs (Try-CA-NPs) emulsified from hydrophobic tryptamine (Try)-cinnamaldehyde (CA) twin drug were successfully prepared through a facile method. Try-CA-NPs exhibited long-term storage and circulation stability. Furthermore, liposoluble Try-CA-NPs could easily cross BBB and efficiently accumulate in brain, selectively target to gliomas cells via Try-mediated cellular uptake, and enhance cytotoxicity through intracellular pH-triggered endosomal escape and efficient drug release, and synergistic effect between CA and Try, therefore achieving the complete destruction of SH-SY5Y multicellular spheroids (MCs). Thus, the pH-triggered small molecule nano-prodrugs emulsified from Try-CA twin drug have the great potential for clinically targeted synergistic glioma therapy.
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Affiliation(s)
- Zhexiang Wang
- Engineering Research Center for Biomedical Materials, Anhui Key Laboratory of Modern Biomanufacturing, School of Life Sciences, Anhui University, 111 Jiulong Road, Hefei, Anhui Province, 230601, PR China
| | - Jinzhu Yao
- Engineering Research Center for Biomedical Materials, Anhui Key Laboratory of Modern Biomanufacturing, School of Life Sciences, Anhui University, 111 Jiulong Road, Hefei, Anhui Province, 230601, PR China
| | - Zhaoyuan Guan
- Engineering Research Center for Biomedical Materials, Anhui Key Laboratory of Modern Biomanufacturing, School of Life Sciences, Anhui University, 111 Jiulong Road, Hefei, Anhui Province, 230601, PR China
| | - Haifang Wu
- Engineering Research Center for Biomedical Materials, Anhui Key Laboratory of Modern Biomanufacturing, School of Life Sciences, Anhui University, 111 Jiulong Road, Hefei, Anhui Province, 230601, PR China
| | - Huazheng Cheng
- Engineering Research Center for Biomedical Materials, Anhui Key Laboratory of Modern Biomanufacturing, School of Life Sciences, Anhui University, 111 Jiulong Road, Hefei, Anhui Province, 230601, PR China
| | - Guoqing Yan
- Engineering Research Center for Biomedical Materials, Anhui Key Laboratory of Modern Biomanufacturing, School of Life Sciences, Anhui University, 111 Jiulong Road, Hefei, Anhui Province, 230601, PR China.
| | - Rupei Tang
- Engineering Research Center for Biomedical Materials, Anhui Key Laboratory of Modern Biomanufacturing, School of Life Sciences, Anhui University, 111 Jiulong Road, Hefei, Anhui Province, 230601, PR China.
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25
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Whey protein isolate-dextran conjugates: Decisive role of glycation time dependent conjugation degree in size control and stability improvement of colloidal nanoparticles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111766] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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26
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Sun X, Li L, Zhang H, Dong M, Wang J, Jia P, Bu T, Wang X, Wang L. Near-Infrared Light-Regulated Drug-Food Homologous Bioactive Molecules and Photothermal Collaborative Precise Antibacterial Therapy Nanoplatform with Controlled Release Property. Adv Healthc Mater 2021; 10:e2100546. [PMID: 34081401 DOI: 10.1002/adhm.202100546] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/30/2021] [Indexed: 12/28/2022]
Abstract
Herein, a collaborative precise antibacterial wound healing therapy nanoplatform integrating drug-food homologous bioactive molecule (cinnamaldehyde, CA) with photothermal therapy (PTT) is presented. Copper-gallic acids-cinnamaldehyde-polydopamine nanorods (Cu-GA-CA-PDA NRs) with near-infrared light (NIR)-controlled CA release property are fabricated, which also integrate CA and photothermal synergistic sterilization, as well as antioxidant, anti-inflammatory, and anti-infection capacities. The characteristics of NIR-mediated CA release and photothermal response of Cu-GA-CA-PDA NRs support their excellent sterilization performance in vitro/in vivo. In addition, under the guidance of NIR, Cu-GA-CA-PDA NRs can hinder the formation of inflammatory cells, reduce oxidative stress damage, accelerate the regeneration of skin tissues in S. aureus-infected wound sites, and achieve the goal of promoting wound healing. Therefore, NIR-mediated Cu-GA-CA-PDA NRs with multifunctional biological activities provide a highly competitive strategy for curing bacteria-infected wounds.
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Affiliation(s)
- Xinyu Sun
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 P. R. China
| | - Lihua Li
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 P. R. China
| | - Hui Zhang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 P. R. China
| | - Mengna Dong
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 P. R. China
| | - Jiao Wang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 P. R. China
| | - Pei Jia
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 P. R. China
| | - Tong Bu
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 P. R. China
| | - Xin Wang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 P. R. China
| | - Li Wang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 P. R. China
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Jiang T, Wang C, Liu W, Li Y, Luan Y, Liu P. Optimization and characterization of lemon essential oil entrapped from chitosan/cellulose nanocrystals microcapsules. J Appl Polym Sci 2021. [DOI: 10.1002/app.51265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Tianyan Jiang
- Tianjin Key Laboratory of Pulp & Paper Tianjin University of Science and Technology Tianjin China
| | - Cong Wang
- Tianjin Key Laboratory of Pulp & Paper Tianjin University of Science and Technology Tianjin China
| | - Wanyi Liu
- Tianjin Key Laboratory of Pulp & Paper Tianjin University of Science and Technology Tianjin China
| | - Yuhang Li
- Tianjin Key Laboratory of Pulp & Paper Tianjin University of Science and Technology Tianjin China
| | - Yunhao Luan
- Tianjin Key Laboratory of Pulp & Paper Tianjin University of Science and Technology Tianjin China
| | - Pengtao Liu
- Tianjin Key Laboratory of Pulp & Paper Tianjin University of Science and Technology Tianjin China
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28
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Xiao J, Gu C, Zhu D, Huang Y, Luo Y, Zhou Q. Development and characterization of an edible chitosan/zein-cinnamaldehyde nano-cellulose composite film and its effects on mango quality during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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29
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Ghobadi M, Varidi MJ, Koocheki A, Varidi M. Effect of heat treatment on the structure and stability of Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum nanoparticles. Int J Biol Macromol 2021; 182:26-36. [PMID: 33798584 DOI: 10.1016/j.ijbiomac.2021.03.170] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 03/03/2021] [Accepted: 03/28/2021] [Indexed: 11/26/2022]
Abstract
In the present study, Grass pea protein isolate (GPPI)- Alyssum homolocarpum seed gum (AHSG) complex nanoparticles were formed through two fabrication methods and their physicochemical properties, structure and stability against sodium chloride and different pHs were investigated. Type 1 particles were formed by creating GPPI nanoparticles, and then coating them with AHSG; while Type 2 particles were fabricated through the heat treatment of GPPI-AHSG complexes at 85 °C for 15 min. The preparation methods did not influence the magnitude of electrical charges on biopolymer particles. The particle size analysis revealed that Type 2 particles had lower mean diameter (d = 360.20 nm) compared to Type 1 particles (d = 463.22 nm). Structural properties of Type 1 and Type 2 particles were determined using Fourier transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD), Differential scanning calorimetry (DSC), Atomic force microscopy (AFM), and transmission electron microscopy (TEM). Hydrogen bonding, electrostatic and hydrophobic interactions were the main driving forces contributed to the formation of both GPPI-AHSG complex particles. Assessments of morphological and structural properties also indicated that both Type 1 and 2 particles had spherical shapes and heat treatment increased the ordered intermolecular structures in biopolymer particles. Type 2 particles had higher denaturation temperature and better pH and salt stability when compared to Type 1 particles. These results indicate that thermal treatment was effective for the fabrication of stable GPPI-AHSG complex nanoparticles.
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Affiliation(s)
- Mohammad Ghobadi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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Liu Q, Cui H, Muhoza B, Duhoranimana E, Hayat K, Zhang X, Ho CT. Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1348-1358. [PMID: 33492149 DOI: 10.1021/acs.jafc.0c05444] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Low-environment-sensitive nanoparticles were prepared by enzymatic cross-linking of electrostatic complexes of dextran-grafted whey protein isolate (WPI-Dextran) and chondroitin sulfate (ChS). The effect of transglutaminase (TG) and laccase cross-linking on nanoparticle stability was investigated. Covalent TG cross-linking and grafted dextran cooperatively contributed to the stability of nanoparticles against dissociation and aggregation under various harsh environmental conditions (sharply varying pH, high ionic strength, high temperature, and their combined effects). However, fragmentation induced by laccase treatment did not promote nanoparticle stability. Structural characterization showed that the compact structure promoted by TG-induced covalent isopeptide bonds repressed dissociation against varying environmental conditions and thermal-induced aggregation. Furthermore, the increasing α-helix and decreasing random coil contents benefited the formation of disulfide bonds, further contributing to the enhanced stability of nanoparticles cross-linked by TG, whereas weak hydrophobic interactions and hydrogen bonding as evidenced by the increase in β-sheet and microenvironmental changes were not able to maintain the stability of nanoparticles treated with laccase. Encapsulated cinnamaldehyde presented sustained release from TG-cross-linked nanoparticles, and the bioaccessibility was considerably enhanced to 50.7%. This research developed a novel mild strategy to enhance nanoparticle stability in harsh environments and digestive conditions, which could be an effective delivery vehicle for hydrophobic nutrients and drug applications in food and pharmaceutical industries.
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Affiliation(s)
- Qian Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
| | - Bertrand Muhoza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
| | - Emmanuel Duhoranimana
- Department of Biotechnologies, Faculty of Applied Fundamental Sciences, Institutes of Applied Sciences, Ruhengeri Institute of Higher Education (INES-Ruhengeri), Musanze NM155, Ruhengeri 155, Republic of Rwanda
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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Ma X, Liu Y, Fan L, Yan W. Ethyl cellulose particles loaded with α-tocopherol for inhibiting thermal oxidation of soybean oil. Carbohydr Polym 2021; 252:117169. [PMID: 33183619 DOI: 10.1016/j.carbpol.2020.117169] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 09/21/2020] [Accepted: 09/25/2020] [Indexed: 02/06/2023]
Abstract
Most endogenous antioxidants degrade and lose efficiency during frying. The study aimed to inhibit thermal oxidation of soybean oil by fabricating α-tocopherol loaded particles with ethyl cellulose (EC) of different viscosity grades (M9, M70 and M200) via anti-solvent method. As the viscosity of ethyl cellulose increased, particle size decreased from micrometer to nanometer. Confocal laser scanning microscope confirmed successful encapsulation and uniform distribution of α-tocopherol in the loaded particles. Differential scanning calorimetry and thermogravimetric analysis demonstrated that loaded particles protected α-tocopherol from oxidation and degradation. Meanwhile, Fourier transformed infrared demonstrated that α-tocopherol interacted with EC through hydrogen bond and hydrophobic effects. With excellent dispersibility in soybean oil, loaded particles effectively inhibited thermal oxidation of soybean oil and loaded M200 nanoparticles was the most effective, which performed far better than tert-butylhydroquinone (TBHQ). Therefore, the nanoparticles offered a promising way to enhance oxidative stability of oils during thermal processing.
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Affiliation(s)
- Xin Ma
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, 214122, China
| | - Ying Liu
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
| | - Weiqiang Yan
- Huineng Biotechnology (Jiangsu) Co., Ltd, Huaian, 223000, China
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Electrospun chitosan/polycaprolactone nanofibers containing chlorogenic acid-loaded halloysite nanotube for active food packaging. Carbohydr Polym 2020; 247:116711. [DOI: 10.1016/j.carbpol.2020.116711] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 06/19/2020] [Accepted: 06/29/2020] [Indexed: 12/13/2022]
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