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Cai Z, Zhou W, Zhang R, Tang Y, Hu K, Wu F, Huang C, Hu Y, Yang T, Chen Y. Fabrication and characterization of oxidized starch-xanthan gum composite nanoparticles with efficient emulsifying properties. Food Chem 2024; 455:139679. [PMID: 38823125 DOI: 10.1016/j.foodchem.2024.139679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 04/17/2024] [Accepted: 05/13/2024] [Indexed: 06/03/2024]
Abstract
This study involved the preparation of nanoparticles by combining oxidized starch (OS) with xanthan gum (XG), and emulsions were prepared from this nanoparticle. The physical and chemical characteristics, as well as the emulsification properties of oxidized starch-xanthan gum composite nanoparticles (OGNP), were analyzed. The findings revealed that the OGNP retained spherical shape after the addition of XG, although their diameter increased from approximately 50-150 to 200-400 nm. Zeta potential decreased with XG content. Moreover, emulsions prepared from OGNP exhibited outstanding thermal stability, also showing enhanced storage stability. In addition, emulsions had different rheological properties at different pH values. The apparent viscosity and shear stress of emulsions under alkaline conditions were lower than that of neutral conditions. NaCl increased the apparent viscosity of OGNP-stabilized emulsions while reducing their thermal stability. The nanoparticles prepared in this study have efficient emulsification properties and can extend the application of OS.
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Affiliation(s)
- Zheng Cai
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Wei Zhou
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Rui Zhang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Yuqi Tang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China
| | - Kun Hu
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China
| | - Fangfang Wu
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Chao Huang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Yong Hu
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou, Hainan Province 571199, China.
| | - Yun Chen
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China.
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2
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Gao T, Wu X, Gao Y, Teng F, Li Y. Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties. Food Chem X 2024; 22:101377. [PMID: 38633741 PMCID: PMC11021368 DOI: 10.1016/j.fochx.2024.101377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 04/07/2024] [Accepted: 04/09/2024] [Indexed: 04/19/2024] Open
Abstract
In this study, the effects on the structures and emulsion gels of carrageenan (CA) and gum arabic (GA) with soybean protein isolate (SPI) were investigated. The results showed that CA and GA exposed hydrophobic groups to SPI, and formed complexes through non-covalent interactions to improve the stability of the complexes. Furthermore, the emulsion gels based on the emulsions exhibited that CA formed emulsion-filled gels with higher elasticity, stronger gel strength, and thermal reversibility, whereas GA formed emulsion-aggregated gels with higher viscosity, and a weak-gel network. The results of digestion showed that, CA was more helpful to slow down the release of free fatty acids and protect vitamin E during digestion. Compared with SPI-GA emulsion gel, SPI-CA emulsion gel had better physicochemical properties and stronger network structure. The results of this study may be useful in the development of anionic polysaccharides that interact with SPI, and they may provide new insights on the preparation of emulsion gels that slowly release fat-soluble nutrients.
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Affiliation(s)
- Tian Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xixi Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yiting Gao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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3
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Aanniz T, El Omari N, Elouafy Y, Benali T, Zengin G, Khalid A, Abdalla AN, Sakran AM, Bouyahya A. Innovative Encapsulation Strategies for Food, Industrial, and Pharmaceutical Applications. Chem Biodivers 2024; 21:e202400116. [PMID: 38462536 DOI: 10.1002/cbdv.202400116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/07/2024] [Accepted: 03/10/2024] [Indexed: 03/12/2024]
Abstract
Bioactive metabolites obtained from fruits and vegetables as well as many drugs have various capacities to prevent or treat various ailments. Nevertheless, their efficiency, in vivo, encounter many challenges resulting in lower efficacy as well as different side effects when high doses are used resulting in many challenges for their application. Indeed, demand for effective treatments with no or less unfavorable side effects is rising. Delivering active molecules to a particular site of action within the human body is an example of targeted therapy which remains a challenging field. Developments of nanotechnology and polymer science have great promise for meeting the growing demands of efficient options. Encapsulation of active ingredients in nano-delivery systems has become as a vitally tool for protecting the integrity of critical biochemicals, improving their delivery, enabling their controlled release and maintaining their biological features. Here, we examine a wide range of nano-delivery techniques, such as niosomes, polymeric/solid lipid nanoparticles, nanostructured lipid carriers, and nano-emulsions. The advantages of encapsulation in targeted, synergistic, and supportive therapies are emphasized, along with current progress in its application. Additionally, a revised collection of studies was given, focusing on improving the effectiveness of anticancer medications and addressing the problem of antimicrobial resistance. To sum up, this paper conducted a thorough analysis to determine the efficacy of encapsulation technology in the field of drug discovery and development.
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Affiliation(s)
- Tarik Aanniz
- Biotechnology Laboratory (MedBiotech), Bioinova Research Center, Rabat Medical and Pharmacy School, Mohammed V University in Rabat, Rabat, 10100, Morocco
| | - Nasreddine El Omari
- High Institute of Nursing Professions and Health Techniques of Tetouan, Tetouan, Morocco
- Laboratory of Histology, Embryology, and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat, 10100, Morocco
| | - Youssef Elouafy
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP, 1014, Morocco
| | - Taoufiq Benali
- Environment and Health Team, Polydisciplinary Faculty of Safi, Cadi Ayyad University, Marrakech, 46030, Morocco
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130, Konya, Turkey
| | - Asaad Khalid
- Substance Abuse and Toxicology Research Center, Jazan University, P.O. Box: 114, Jazan, 45142, Saudi Arabia
- Medicinal and Aromatic Plants and Traditional Medicine Research Institute, National Center for Research, P. O. Box 2404, Khartoum, Sudan
| | - Ashraf N Abdalla
- Department of Pharmacology and Toxicology, College of Pharmacy, Umm Al-Qura University, Makkah, 21955, Saudi Arabia
| | - Ashraf M Sakran
- Department of Anatomy, Faculty of Medicine, Umm Alqura University, Makkah, 21955, Saudi Arabia
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, 10106, Morocco
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4
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Qayum A, Rashid A, Liang Q, Wu Y, Cheng Y, Kang L, Liu Y, Zhou C, Hussain M, Ren X, Ashokkumar M, Ma H. Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion. Compr Rev Food Sci Food Saf 2023; 22:4242-4281. [PMID: 37732485 DOI: 10.1111/1541-4337.13221] [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: 05/11/2023] [Revised: 06/28/2023] [Accepted: 07/17/2023] [Indexed: 09/22/2023]
Abstract
Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUS and HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.
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Affiliation(s)
- Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Melbourne, Australia
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Chengwei Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, PR China
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5
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Encapsulation of lycopene into electrospun nanofibers from whey protein isolate-Tricholoma lobayense polysaccharide complex stabilized emulsions: Structural characterization, storage stability, in vitro release, and cellular evaluation. Int J Biol Macromol 2023; 238:123993. [PMID: 36907295 DOI: 10.1016/j.ijbiomac.2023.123993] [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: 11/29/2022] [Revised: 02/20/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
In this study, lycopene-loaded nanofibers were successfully fabricated by electrospinning of oil-in-water (O/W) emulsions stabilized by whey protein isolate-polysaccharide TLH-3 (WPI-TLH-3) complexes. The lycopene encapsulated in the emulsion-based nanofibers exhibited enhanced photostability and thermostability, and achieved improved targeted small intestine-specific release. The release of lycopene from the nanofibers followed Fickian diffusion mechanism in simulated gastric fluid (SGF) and first-order model in simulated intestinal fluid (SIF) with the enhanced release rates. The bioaccessibility and cellular uptake efficiency of lycopene in micelles by Caco-2 cells after in vitro digestion were significantly improved. The intestinal membrane permeability and transmembrane transport efficiency of lycopene in micelles across Caco-2 cells monolayer were greatly elevated, thus promoting the effective absorption and intracellular antioxidant activity of lycopene. This work opens a potential approach for electrospinning of emulsions stabilized by protein-polysaccharide complexes as a novel delivery system for liposoluble nutrients with enhanced bioavailability in functional food industries.
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6
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Quinoa protein isolate-gum Arabic coacervates cross-linked with sodium tripolyphosphate: Characterization, environmental stability, and Sichuan pepper essential oil microencapsulation. Food Chem 2023; 404:134536. [DOI: 10.1016/j.foodchem.2022.134536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 10/04/2022] [Accepted: 10/04/2022] [Indexed: 11/06/2022]
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7
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Liu Y, Huang Y, Hou C, Li T, Xin B. The release kinetic of drug encapsulated poly(L-lactide-co-ɛ-caprolactone) core-shell nanofibers fabricated by emulsion electrospinning. JOURNAL OF MACROMOLECULAR SCIENCE PART A-PURE AND APPLIED CHEMISTRY 2022. [DOI: 10.1080/10601325.2022.2091452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Yi Liu
- School of Textile and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Yifan Huang
- School of Textile and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Chao Hou
- School of Textile and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Tingxiao Li
- School of Textile and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
| | - Binjie Xin
- School of Textile and Fashion Engineering, Shanghai University of Engineering Science, Shanghai, China
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8
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Ashaolu TJ, Khoder RM, Alkaltham MS, Nawaz A, Walayat N, Umair M, Khalifa I. Mechanism and technological evaluation of biopeptidal-based emulsions. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101705] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Wang J, Zhang L, Tan C, Ying R, Wang Y, Hayat K, Huang M. Pickering emulsions by regulating the molecular interactions between gelatin and catechin for improving the interfacial and antioxidant properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107425] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Falsafi SR, Rostamabadi H, Samborska K, Mirarab S, Rashidinejhad A, Jafari SM. Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes. Pharmacol Res 2022; 178:106164. [PMID: 35272044 DOI: 10.1016/j.phrs.2022.106164] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/04/2022] [Accepted: 03/04/2022] [Indexed: 01/22/2023]
Abstract
As unique biopolymeric architectures, covalently and electrostatically protein-polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their featured structures and unique physicochemical attributes. PRO-POL systems (i. e, microscopic /nano-dimensional multipolymer particles, molecularly conjugated vehicles, hydrogels/nanogels/oleogels/emulgels, biofunctional films, multilayer emulsion-based delivery systems, particles for Pickering emulsions, and multilayer coated liposomal nanocarriers) possess a number of outstanding attributes, like biocompatibility, biodegradability, and bioavailability with low toxicity that qualify them as powerful agents for the delivery of different bioactive ingredients. To take benefits from these systems, an in-depth understanding of the chemical conjugates and physical complexes of the PRO-POL systems is crucial. In this review, we offer a comprehensive study concerning the unique properties of covalently/electrostatically PRO-POL systems and introduce emerging platforms to fabricate relevant nanocarriers for encapsulation of bioactive components along with a subsequent sustained/controlled release.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
| | - Katarzyna Samborska
- Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Warsaw, Poland
| | - Saeed Mirarab
- Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, P.O. Box 578, Sari, Iran
| | - Ali Rashidinejhad
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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11
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Falsafi SR, Rostamabadi H, Nishinari K, Amani R, Jafari SM. The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate. Food Chem 2021; 374:131826. [PMID: 34915375 DOI: 10.1016/j.foodchem.2021.131826] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 11/29/2021] [Accepted: 12/05/2021] [Indexed: 12/22/2022]
Abstract
This work was aimed to systematically assess the effect of diverse emulsification strategies, i.e., layer-by-layer (LbL), directly mixing (DM), and heteroaggregation (HA) assemblies on electrospinnability of emulsions stabilized by gum Arabic (GA)-whey protein isolate (WPI) blend and their subsequence potential in β-carotene (BC) encapsulation. The designed BC emulsions were characterized in terms of zeta-potential, droplet size, and rheological properties. According to the results, LbL-formulated emulsions possessed the highest zeta-potential; however, HA-produced ones appeared to be more viscous among all emulsions. Properties of electrospun nanofibers varied considerably relying on either the emulsification strategy or the oil phase volume fraction as confirmed by field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM), thermogravimetric analysis (TGA), and fourier transform infrared specroscopy (FTIR). It was found that the resulting nanofibers produced by LbL and HA emulsification guaranteed higher BC encapsulation efficiency (>90%), in comparison to that of DM-engineered samples offering a lower efficiency of ∼71 %. The storage stability of BC emulsions stabilized with WPI-GA blend was in the order of LbL > HA > DM emulsions. Most importantly, the application of LbL assembly exhibited the most thermally/physicochemically stable carotenoid-comprising nanofibers among all studied mixing techniques. These results offer useful information for applications of different emulsification strategies for fabricating BC-loaded nanofibers via emulsion electrospining technique.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Reza Amani
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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12
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Fan Y, Liu Y, Wu Y, Dai F, Yuan M, Wang F, Bai Y, Deng H. Natural polysaccharides based self-assembled nanoparticles for biomedical applications - A review. Int J Biol Macromol 2021; 192:1240-1255. [PMID: 34678381 DOI: 10.1016/j.ijbiomac.2021.10.074] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 10/04/2021] [Accepted: 10/09/2021] [Indexed: 12/13/2022]
Abstract
In recent years, nanoparticles (NPs) derived from the self-assembly of natural polysaccharides have shown great potential in the biomedical field. Here, we described several self-assembly modes of natural polysaccharides in detail, summarized the natural polysaccharides mostly used for self-assembly, and provided insights into the current applications and achievements of these self-assembled NPs. As one of the most widespread substances in nature, most natural polysaccharides exhibit advantages of biodegradability, low immunogenicity, low toxicity, and degradable properties. Therefore, they have been fully explored, and the application of chitosan, hyaluronic acid, alginate, starch, and their derivatives has been extensively studied, especially in the fields of biomedical. Polysaccharides based NPs were proved to improve the solubility of insoluble drugs, enhance tissue target ability and realize the controlled and sustained release of drugs. When modified by hydrophobic groups, the amphiphilic polysaccharides can self-assemble into NPs. Other driven forces of self-assembly include electrostatic interaction and hydrogen bonds. Up to the present, polysaccharides-based nanoparticles have been widely applied for tumor treatment, antibacterial application, gene therapy, photodynamic therapy and transporting insulin.
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Affiliation(s)
- Yaqi Fan
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China
| | - Yeqiang Liu
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China
| | - Yang Wu
- Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Hubei Key Laboratory of Biomass Resource Chemistry and Environmental Biotechnology, Hubei Engineering Center of Natural Polymers-based Medical Materials, School of Resource and Environmental Science, Wuhan University, Wuhan 430079, China
| | - Fangfang Dai
- Department of Obstetrics and Gynecology, Renmin Hospital of Wuhan University, Wuhan, Hubei 430060, China
| | - Mengqin Yuan
- Department of Obstetrics and Gynecology, Renmin Hospital of Wuhan University, Wuhan, Hubei 430060, China
| | - Feiyan Wang
- Shanghai Skin Disease Clinical College of Anhui Medical University, Shanghai Skin Disease Hospital, Shanghai 200443, China
| | - Yun Bai
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China.
| | - Hongbing Deng
- Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Hubei Key Laboratory of Biomass Resource Chemistry and Environmental Biotechnology, Hubei Engineering Center of Natural Polymers-based Medical Materials, School of Resource and Environmental Science, Wuhan University, Wuhan 430079, China.
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13
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Characterization of core-shell nanofibers electrospun from bilayer gelatin/gum Arabic O/W emulsions crosslinked by genipin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106854] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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14
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Cao M, Liu C, Shi J, Ni F, Qi J, Shen Q, Huang M, Ren G, Tian S, Lin Q, Lu X, Lei Q, Fang W, Xie H. Fabrication and characterization of oil-in-water pickering emulsions stabilized by ZEIN-HTCC nanoparticles as a composite layer. Food Res Int 2021; 148:110606. [PMID: 34507750 DOI: 10.1016/j.foodres.2021.110606] [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: 08/30/2020] [Revised: 07/09/2021] [Accepted: 07/11/2021] [Indexed: 11/26/2022]
Abstract
In this work, the ZEIN-HTCC nanoparticles formed by zein and N-(2-hydroxy)propyl-3-trimethylammonium chitosan chloride (HTCC) were used as stabilizers to prepare oil-in-water (O/W) Pickering emulsions. The preparation conditions including shearing time, volume fraction of corn oil, mass ratio of ZEIN:HTCC and total concentration of ZEIN-HTCC of emulsions were optimized by measuring the droplet size, zeta potential, PDI and surface tension of emulsions. The ZEIN-HTCC emulsions are stable at the pH range of 4-9 and in the low salt ion concentrations up to 0.2 mol L-1, and can keep stable up to 21 d during low temperature storage. Fourier transform infrared spectroscopy (FTIR), the confocal laser scanning microscope (CLSM) and scanning electron microscopy (SEM) were used to analyze the interaction between emulsion components, revealing that zein and HTCC form a composite layer by flocculation to adsorb on the surface of oil droplets, thus preventing emulsion droplets from aggregation. This novel, long-term stable, surfactant-free, and edible zein-based Pickering emulsion could be used as potential carriers for lipophilic nutrients delivery.
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Affiliation(s)
- Mengna Cao
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Chengzhi Liu
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jieyu Shi
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Fangfang Ni
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jiaming Qi
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Qing Shen
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Min Huang
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Gerui Ren
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| | - Shiyi Tian
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Quanquan Lin
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Xiaoxin Lu
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, PR China
| | - Qunfang Lei
- Department of Chemistry, Zhejiang University, Hangzhou 310027, PR China
| | - Wenjun Fang
- Department of Chemistry, Zhejiang University, Hangzhou 310027, PR China
| | - Hujun Xie
- Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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15
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Eghbalian M, Shavisi N, Shahbazi Y, Dabirian F. Active packaging based on sodium caseinate-gelatin nanofiber mats encapsulated with Mentha spicata L. essential oil and MgO nanoparticles: Preparation, properties, and food application. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100737] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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16
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Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release. Foods 2021; 10:foods10091991. [PMID: 34574098 PMCID: PMC8465917 DOI: 10.3390/foods10091991] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/21/2021] [Accepted: 08/23/2021] [Indexed: 01/04/2023] Open
Abstract
Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.
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17
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Wen P, Hu TG, Wen Y, Li KE, Qiu WP, He ZL, Wang H, Wu H. Development of Nervilia fordii Extract-Loaded Electrospun PVA/PVP Nanocomposite for Antioxidant Packaging. Foods 2021; 10:foods10081728. [PMID: 34441506 PMCID: PMC8391884 DOI: 10.3390/foods10081728] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 07/22/2021] [Accepted: 07/23/2021] [Indexed: 11/21/2022] Open
Abstract
An ethyl acetate extract from of Nervilia fordii (NFE) with considerable suppression activity on lipid peroxidation (LPO) was first obtained with total phenolic and flavonoid contents and anti-LPO activity (IC50) of 86.67 ± 2.5 mg GAE/g sample, 334.56 ± 4.7 mg RE/g extract and 0.307 mg/mL, respectively. In order to improve its stability and expand its application in antioxidant packaging, the nano-encapsulation of NFE within poly(vinyl alcohol) (PVA) and polyvinyl(pyrrolidone) (PVP) bio-composite film was then successfully developed using electrospinning. SEM analysis revealed that the NFE-loaded fibers exhibited similar morphology to the neat PVA/PVP fibers with a bead-free and smooth morphology. The encapsulation efficiency of NFE was higher than 90% and the encapsulated NFE still retained its antioxidant capacity. Fourier transform infrared spectroscopy (FTIR) and X-ray powder diffraction (XRD) analysis confirmed the successful encapsulation of NFE into fibers and their compatibility, and the thermal stability of which was also improved due to the intermolecular interaction demonstrated by thermo gravimetric analysis (TGA). The ability to preserve the fish oil’s oxidation and extend its shelf-life was also demonstrated, suggesting the obtained PVA/PVP/NFE fiber mat has the potential as a promising antioxidant food packaging material.
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Affiliation(s)
- Peng Wen
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; (P.W.); (K.-E.L.); (W.-P.Q.); (Z.-L.H.)
| | - Teng-Gen Hu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; (T.-G.H.); (Y.W.)
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510640, China
| | - Yan Wen
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; (T.-G.H.); (Y.W.)
| | - Ke-Er Li
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; (P.W.); (K.-E.L.); (W.-P.Q.); (Z.-L.H.)
| | - Wei-Peng Qiu
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; (P.W.); (K.-E.L.); (W.-P.Q.); (Z.-L.H.)
| | - Zhi-Lin He
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; (P.W.); (K.-E.L.); (W.-P.Q.); (Z.-L.H.)
| | - Hong Wang
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; (P.W.); (K.-E.L.); (W.-P.Q.); (Z.-L.H.)
- Correspondence: (H.W.); (H.W.)
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; (T.-G.H.); (Y.W.)
- Correspondence: (H.W.); (H.W.)
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18
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Effect of Tannic Acid Concentration on the Physicochemical, Thermal, and Antioxidant Properties of Gelatin/Gum Arabic–Walled Microcapsules Containing Origanum onites L. Essential Oil. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02633-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Electrospinning of double-layer chitosan-flaxseed mucilage nanofibers for sustained release of Ziziphora clinopodioides essential oil and sesame oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110812] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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20
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Electrospun fibers based on carbohydrate gum polymers and their multifaceted applications. Carbohydr Polym 2020; 247:116705. [PMID: 32829833 DOI: 10.1016/j.carbpol.2020.116705] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/12/2020] [Accepted: 06/28/2020] [Indexed: 12/29/2022]
Abstract
Electrospinning has garnered significant attention in view of its many advantages such as feasibility for various polymers, scalability required for mass production, and ease of processing. Extensive studies have been devoted to the use of electrospinning to fabricate various electrospun nanofibers derived from carbohydrate gum polymers in combination with synthetic polymers and/or additives of inorganic or organic materials with gums. In view of the versatility and the widespread choice of precursors that can be deployed for electrospinning, various gums from both, the plants and microbial-based gum carbohydrates are holistically and/or partially included in the electrospinning solution for the preparation of functional composite nanofibers. Moreover, our strategy encompasses a combination of natural gums with other polymers/inorganic or nanoparticles to ensue distinct properties. This early established milestone in functional carbohydrate gum polymer-based composite nanofibers may be deployed by specialized researchers in the field of nanoscience and technology, and especially for exploiting electrospinning of natural gums composites for diverse applications.
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