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Kou X, Gao N, Xu X, Zhu J, Ke Q, Meng Q. Preparation, structural analysis of alcohol aroma compounds/β-cyclodextrin inclusion complexes and the application in strawberry preservation. Food Chem 2024; 457:140160. [PMID: 38917569 DOI: 10.1016/j.foodchem.2024.140160] [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: 02/17/2024] [Revised: 05/13/2024] [Accepted: 06/17/2024] [Indexed: 06/27/2024]
Abstract
The dynamic combination of aromas and cyclodextrins is an important means to achieve their stability and controllability, and accurately revealing their interaction rules is the key to designing and constructing high-quality aroma nanocarriers. In this study, the inclusion mechanism between alcohol aroma compounds with different structures and β-cyclodextrin (β-CD) was studied by combining molecular dynamics simulation and experimental methods. Results showed that the selected alcohol aroma compounds formed inclusion complexes (ICs) with β-CD in a 1:1 ratio, while alcohol aroma compounds containing cyclic structures were more tightly bound to β-CD. Van der Waals forces were the primary forces driving the formation and stabilization of the ICs. Cinnamyl alcohol/β-CD ICs showed the most significant antimicrobial effect and notably prolonged the shelf life of strawberries. This study aimed to provide theoretical support for precisely designing and preparing highly stable flavours and fragrances, as well as expanding their application range.
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Affiliation(s)
- Xingran Kou
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China
| | - Nan Gao
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiwei Xu
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China
| | - Jiamin Zhu
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China
| | - Qinfei Ke
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China.
| | - Qingran Meng
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai 201418, China.
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Qu W, Feng Y, Xiong T, Qayum A, Ma H. Preparation, structural and functional characterization of corn peptide-chelated calcium microcapsules using synchronous dual frequency ultrasound. ULTRASONICS SONOCHEMISTRY 2024; 102:106732. [PMID: 38150958 PMCID: PMC10765482 DOI: 10.1016/j.ultsonch.2023.106732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/03/2023] [Accepted: 12/14/2023] [Indexed: 12/29/2023]
Abstract
The utilization of peptide-chelated calcium is low due to the influence of factors such as solubility, heat and digestive environmental conditions; therefore, it is crucial to protect, prolong and stabilize this nutrient in order to enhance its efficacy. This study was conducted to prepare corn peptide-chelated calcium microcapsules using β-cyclodextrin (β-CD) as the wall material through an improved ultrasonic-assisted method. The structure, solubility, thermal stability, and in vitro gastrointestinal digestion of these microcapsules were thoroughly investigated and analyzed. The microcapsules were prepared using the following recommended conditions: a chelate concentration of 5 mg/mL, a mass ratio of chelate to β-CD of 1:8 g/g, and a synchronous dual-frequency ultrasound (20/28 kHz) at a power of 75 W, a duty ratio of 20/5 s/s, and a time of 20 min. These specific parameters were carefully selected to ensure the optimal fabrication of the microcapsules. The results showed that the utilization of dual-frequency ultrasound resulted in a significant increase in both the encapsulation rate and yield, which were enhanced by 15.84 % and 15.68 %, respectively, reaching impressive values of 79.17 % and 90.60 %. Moreover, the results of the structure index analysis provided further confirmation that ultrasonic treatment had a significant impact on the structure of the microcapsules, leading to a noticeable reduction in particle size and transformation into nanoparticles. Furthermore, the microcapsules demonstrated excellent solubility within a wide pH range of 2 to 10, with solubility ranging from 93.54 % to 88.68 %. Additionally, these microcapsules exhibited remarkable thermal stability, retaining a minimum of 84.8 % of their stability when exposed to temperatures ranging from 40 to 80 °C. Moreover, during gastric and intestinal digestion, these microcapsules exhibited a high slow-release rate of 44.66 % and 51.6 %, indicating their ability to gradually release calcium contents. The inclusion of dual-frequency ultrasound in the preparation of high calcium microcapsules yielded promising outcomes. Overall, our work presents a novel method for synthesizing corn peptide-chelated calcium microcapsules with desirable properties such as good solubility, excellent thermal stability, and a significant slow-release effect. These microcapsules have the potential to serve as fortified high calcium supplements.
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Affiliation(s)
- Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Yuhang Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ting Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
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Tafish AM, El-Sherbiny M, Al‐Karmalawy AA, Soliman OAEA, Saleh NM. Carvacrol-Loaded Phytosomes for Enhanced Wound Healing: Molecular Docking, Formulation, DoE-Aided Optimization, and in vitro/in vivo Evaluation. Int J Nanomedicine 2023; 18:5749-5780. [PMID: 37849641 PMCID: PMC10578319 DOI: 10.2147/ijn.s421617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Accepted: 10/01/2023] [Indexed: 10/19/2023] Open
Abstract
Background Despite recent advances in wound healing products, phytochemicals have been considered promising and attractive alternatives. Carvacrol (CAR), a natural phenolic compound, has been reported to be effective in wound healing. Purpose This work endeavored to develop novel CAR-loaded phytosomes for the enhancement of the wound healing process. Methods Molecular docking was performed to compare the affinities of the different types of phospholipids to CAR. Phytosomes were prepared by three methods (thin-film hydration, cosolvency, and salting out) using Lipoid S100 and Phospholipon 90H with three levels of saturation percent (0%, 50%, and 100%), and three levels of phospholipid molar percent (66.67%, 75%, and 80%). The optimization was performed using Design Expert where particle size, polydispersity index, and zeta potential were chosen as dependent variables. The optimized formula (F1) was further investigated regarding entrapment efficiency, TEM, 1H-NMR, FT-IR, DSC, X-RD, in vitro release, ex vivo permeation, and stability. Furthermore, it was incorporated into a hydrogel formulation, and an in vivo study was conducted to investigate the wound-healing properties of F1. Results F1 was chosen as the optimized formula prepared via the thin-film hydration method with a saturation percent and a phospholipid molar percent of zero and 66.67, respectively. TEM revealed the spherical shape of phytosomal vesicles with uniform size, while the results of 1H-NMR, FT-IR, DSC, and X-RD confirmed the formation of the phytosomal complex. F1 demonstrated a higher in vitro release and a slower permeation than free CAR. The wound area of F1-treated animals showed a marked reduction associated with a high degree of collagen fiber deposition and enhanced cellular proliferation. Conclusion F1 can be considered as a promising remedy for the enhancement of wound healing and hence it would be hoped to undergo further investigation.
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Affiliation(s)
- Ahmed Mowafy Tafish
- Department of Pharmaceutics, Faculty of Pharmacy, Mansoura University, Mansoura, 35516, Egypt
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Horus University, New Damietta, 34518, Egypt
| | - Mohamed El-Sherbiny
- Department of Basic Medical Sciences, College of Medicine, AlMaarefa University, Riyadh, Saudi Arabia
- Department of Anatomy, Faculty of Medicine, Mansoura University, Mansoura, 35516, Egypt
| | - Ahmed A Al‐Karmalawy
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Horus University, New Damietta, 34518, Egypt
- Pharmaceutical Chemistry Department, Faculty of Pharmacy, Ahram Canadian University, 6th of October City, Giza, 12566, Egypt
| | | | - Noha Mohamed Saleh
- Department of Pharmaceutics, Faculty of Pharmacy, Mansoura University, Mansoura, 35516, Egypt
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Zhang J, Li F, Shen S, Yang Z, Ji X, Wang X, Liao X, Zhang Y. More simple, efficient and accurate food research promoted by intermolecular interaction approaches: A review. Food Chem 2023; 416:135726. [PMID: 36893635 DOI: 10.1016/j.foodchem.2023.135726] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 03/09/2023]
Abstract
The investigation of intermolecular interactions has become increasingly important in many studies, mainly by combining different analytical approaches to reveal the molecular mechanisms behind specific experimental phenomena. From spectroscopic analysis to sophisticated molecular simulation techniques like molecular docking, molecular dynamics (MD) simulation, and quantum chemical calculations (QCC), the mechanisms of intermolecular interactions are gradually being characterized more clearly and accurately, leading to revolutionary advances. This article aims to review the progression in the main techniques involving intermolecular interactions in food research and the corresponding experimental results. Finally, we discuss the significant impact that cutting-edge molecular simulation technologies may have on the future of conducting deeper exploration. Applications of molecular simulation technology may revolutionize the food research, making it possible to design new future foods with precise nutrition and desired properties.
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Affiliation(s)
- Jinghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Fangwei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People's Republic of China
| | - Suxia Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Zhaotian Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Xingyu Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Xiao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China
| | - Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China; National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Science and Technology, Beijing 100083, People's Republic of China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, People's Republic of China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, People's Republic of China.
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Abdellatif AAH, Ahmed F, Mohammed AM, Alsharidah M, Al-Subaiyel A, Samman WA, Alhaddad AA, Al-Mijalli SH, Amin MA, Barakat H, Osman SK. Recent Advances in the Pharmaceutical and Biomedical Applications of Cyclodextrin-Capped Gold Nanoparticles. Int J Nanomedicine 2023; 18:3247-3281. [PMID: 37337575 PMCID: PMC10277008 DOI: 10.2147/ijn.s405964] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 05/31/2023] [Indexed: 06/21/2023] Open
Abstract
The real problem in pharmaceutical preparation is drugs' poor aqueous solubility, low permeability through biological membranes, and short biological t1/2. Conventional drug delivery systems are not able to overcome these problems. However, cyclodextrins (CDs) and their derivatives can solve these challenges. This article aims to summarize and review the history, properties, and different applications of cyclodextrins, especially the ability of inclusion complex formation. It also refers to the effects of cyclodextrin on drug solubility, bioavailability, and stability. Moreover, it focuses on preparing and applying gold nanoparticles (AuNPs) as novel drug delivery systems. It also studies the uses and effects of cyclodextrins in this field as novel drug carriers and targeting devices. The system formulated from AuNPs linked with CD molecules combines the advantages of both CD and AuNPs. Cyclodextrins benefit in increasing aqueous drug solubility, loading capacity, stability, and size control of gold NPs. Also, AuNPs are applied as diagnostic and therapeutic agents because of their unique chemical properties. Plus, AuNPs possess several advantages such as ease of detection, targeted and selective drug delivery, greater surface area, high loading efficiency, and higher stability than microparticles. In the present article, we tried to present the potential pharmaceutical applications of CD-derived AuNPs in biomedical applications including antibacterial, anticancer, gene-drug delivery, and various targeted drug delivery applications. Also, the article highlighted the role of CDs in the preparation and improvement of catalytic enzymes, the formation of self-assembling molecular print boards, the fabrication of supramolecular functionalized electrodes, and biosensors formation.
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Affiliation(s)
- Ahmed A H Abdellatif
- Department of Pharmaceutics, College of Pharmacy, Qassim University, Qassim, 51452, Saudi Arabia
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Al-Azhar University, Assiut, 71524, Egypt
| | - Fatma Ahmed
- Department of Zoology, Faculty of Science, Sohag University, Sohag, 82524, Egypt
| | - Ahmed M Mohammed
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Al-Azhar University, Assiut, 71524, Egypt
| | - Mansour Alsharidah
- Department of Physiology, College of Medicine, Qassim University, Buraydah, 51452, Saudi Arabia
| | - Amal Al-Subaiyel
- Department of Pharmaceutics, College of Pharmacy, Qassim University, Qassim, 51452, Saudi Arabia
| | - Waad A Samman
- Department of Pharmacology and Toxicology, College of Pharmacy, Taibah University, Medina, 42353, Saudi Arabia
| | - Aisha A Alhaddad
- Department of Pharmacology and Toxicology, College of Pharmacy, Taibah University, Medina, 42353, Saudi Arabia
| | - Samiah Hamad Al-Mijalli
- Department of Biology, College of Sciences, Princess Nourah Bint Abdulrahman University, Riyadh, 11671, Saudi Arabia
| | - Mohammed A Amin
- Department of Pharmaceutics, College of Pharmacy, Qassim University, Qassim, 51452, Saudi Arabia
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Al-Azhar University, Assiut, 71524, Egypt
| | - Hassan Barakat
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, 51452, Saudi Arabia
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736, Egypt
| | - Shaaban K Osman
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Al-Azhar University, Assiut, 71524, Egypt
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Multifunctional film based on gelatin with titanium dioxide and thymol@β-cyclodextrins for fresh-keeping packaging. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Sun J, Cheng Y, Zhang T, Zang J. Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity. Foods 2022; 11:3382. [PMID: 36359995 PMCID: PMC9657042 DOI: 10.3390/foods11213382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 10/24/2022] [Accepted: 10/24/2022] [Indexed: 07/28/2023] Open
Abstract
As a natural phenolic compound, carvacrol has attracted much attention due to its excellent antibacterial and antioxidant activities. However, its application is limited due to its instability, such as easy volatilization, easy oxidation, etc. Protein-polysaccharide interactions provide strategies for improving their stability issues. In this study, the plant-based carvacrol microcapsules via complex coacervation between walnut meal protein isolate (WMPI) and gum Arabic (GA) has been fabricated and characterized. The formation conditions of WMPI-GA coacervates were determined by some parameters, such as pH, zeta-potential, and turbidity. The optimum preparation conditions were achieved at pH 4.0 with a WMPI-to-GA ratio of 6:1 (w/w). The mean particle size, loading capacity (LC), and encapsulation efficiency (EE) of the microcapsules were 43.21 μm, 26.37%, and 89.87%, respectively. Fourier transform infrared spectroscopy (FT-IR) and fluorescence microscopy further confirmed the successful microencapsulation of carvacrol. The microencapsulation of carvacrol improved the thermal stability of the free carvacrol. The swelling capacity results indicated that it could resist gastric acid, and facilitate its intestinal absorption. Meanwhile, the carvacrol molecules trapped within the microcapsules could be continuously released in a concentration-dependent manner. Furthermore, the microcapsules presented good antioxidant activity and antibacterial activity against the Gram-negative (E. coli) and the Gram-positive (S. aureus) bacteria. These results indicated that the obtained carvacrol microcapsules have a potential application value as a food preservative in the food industry.
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Interaction mechanism of cholesterol/β-cyclodextrin complexation by combined experimental and computational approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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