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Riós Pérez MF, Quintero Lira A, Piloni Martini J, Ayala Martínez M, Soto Simental S, Alfaro Rodríguez RH, Ocampo López J, Cariño Cortés R, Reyes Munguía A. Physicochemical Characterization of Yogurt Fortified with Microencapsulated Cinnamon ( Cinnamomum zeylanicum) and Its Effects on Metabolic Syndrome Induced in Rabbits ( Oryctolagus cuniculus). J Med Food 2024; 27:758-774. [PMID: 38910556 DOI: 10.1089/jmf.2023.0153] [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] [Indexed: 06/25/2024] Open
Abstract
Chronic noncommunicable diseases are a global health problem causing increased rates of mortality and sick leaves, which can be reduced by controlling dyslipidemia and hyperglycemia. Experimental and clinical studies have demonstrated the antidiabetic, lipid-lowering, antiobesogenic, anti-inflammatory, and antihypertensive properties of cinnamon; therefore, its use in yogurt can help reverse the effects of these diseases. Our study aims to evaluate the effect of a microencapsulated aqueous extract of cinnamon (Cinnamomum zeylanicum) (MCE Cz) incorporated in a yogurt drink on metabolic syndrome (MS) in a rabbit (Oryctolagus cuniculus). Physicochemical, microbiological, and proximal chemical characterization; total phenol, flavonoid, and 2,2-diphenyl-1-picrylhydrazil activity quantification; intestinal bioaccessibility; sensory analysis; MS induction through diet; and treatment with 5, 10, and 20 mg/kg of flavonoids contained in the MCE Cz were performed to help evaluate morphological, biochemical, and lipid peroxidation measurements in the liver and heart. The results show that the addition of MCE Cz in the yogurt modified the yogurt texture, increased its adhesiveness and firmness, and imparted a characteristic cinnamon color and biological value by providing intestinally bioaccessible antioxidants with antioxidant potential by reducing lipoperoxidation in the liver and heart after treatment. MCE Cz reduced the weight of the animals by up to 38.5% and the abdominal circumference by 29%. Biochemically, it decreased glucose levels by 24.38%, total cholesterol levels by 69.2%, triglyceride levels by 72.69%, and low-density lipoprotein levels by 89.25%; it increased high-density lipoprotein levels by 67.08%. Therefore, adding MCE Cz in doses of 5 and 10 mg of flavonoids in drinkable yogurt can be an alternative to preparing functional foods with physicochemical attributes and biological properties that can be consumed at all stages of life without undesirable effects. Moreover, it can act as a potential adjuvant in the treatment of comorbidities related to MS.
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Affiliation(s)
- María Fernanda Riós Pérez
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | - Aurora Quintero Lira
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | - Javier Piloni Martini
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | - Maricela Ayala Martínez
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | - Sergio Soto Simental
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | | | - Juan Ocampo López
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | | | - Abigail Reyes Munguía
- Department of Medicine, School of Health Sciences, Laboratory of Medicinal Chemistry, Pharmacology, Biology of Reproduction Research Center, University of the State of Hidalgo, Pachuca, Mexico
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Chen X, Liu S, Song H, Yuan C, Li J. Evaluation of biological activity and prebiotic properties of proanthocyanidins with different degrees of polymerization through simulated digestion and in vitro fermentation by human fecal microbiota. Food Chem 2024; 447:139015. [PMID: 38513492 DOI: 10.1016/j.foodchem.2024.139015] [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: 01/04/2024] [Revised: 02/27/2024] [Accepted: 03/10/2024] [Indexed: 03/23/2024]
Abstract
The bioactive activity of proanthocyanidins (PAs) is closely associated with their degree of polymerization (DP), however, the effects of PAs with different DP on digestion and gut microbiota have remained unclear. To investigate this, we conducted in vitro simulated digestion and colonic fermentation studies on samples of PAs with different DP. The results showed that PAs was influenced by both protein precipitation and enzymolysis, resulting in a decrease in functional activity. PAs with a high DP were more sensitive to the gastrointestinal environment. The significant clustering trend in colonic fermentation verified the reliability of multivariate statistical techniques for screening samples with distinct functional differences. The gut microbiota analysis showed that oligomeric PAs had a stronger promoting effect on beneficial bacteria, while high polymeric PAs had a greater inhibitory effect on harmful bacteria. This study offers new insights into the biological activity and microbiological mechanisms of PAs with different DP.
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Affiliation(s)
- Xiaoyi Chen
- College of Enology, Northwest A&F University, Shaanxi 712100, China
| | - Shuai Liu
- College of Enology, Northwest A&F University, Shaanxi 712100, China
| | - Hong Song
- College of Enology, Northwest A&F University, Shaanxi 712100, China
| | - Chunlong Yuan
- College of Enology, Northwest A&F University, Shaanxi 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China.
| | - Junjun Li
- College of Enology, Northwest A&F University, Shaanxi 712100, China.
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Chen X, Song H, Zhou S, Yuan C, Li J. Exploring separation patterns and mechanisms of proanthocyanidins in grape seeds and pomace with diverse molecular weights, compositions, and structures. Food Chem X 2023; 20:101008. [PMID: 38144768 PMCID: PMC10740050 DOI: 10.1016/j.fochx.2023.101008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/13/2023] [Accepted: 11/13/2023] [Indexed: 12/26/2023] Open
Abstract
The function of proanthocyanidins (PAs) relies on their structure and requires high-purity PAs. Though Sephadex LH-20 gel permeation chromatography (GPC) is expected to separate PAs based on structure, its usage rules and mechanisms remain unclear. This study delves into the PAs separation patterns on Sephadex LH-20, first confirming the purification mechanisms of PAs with various mean degrees of polymerization (DP) using the adsorption kinetic model. The study found that an increase in the molecular weight or mean DP of PAs results in decreased polarity, reduced hydrogen bonding actions, and intensified hydrophobic effect, causing delayed extraction of PAs on Sephadex LH-20, with galloylated PA as an exception, which was extracted first despite its high DP. Additionally, the principles for separating specific composition, such as monomers, dimers, etc., were evaluated. The study sheds light on enhancing the purification efficiency of PAs, thus advancing the precise separation technology of diverse proanthocyanidins.
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Affiliation(s)
- Xiaoyi Chen
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Hong Song
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Shubo Zhou
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Chunlong Yuan
- College of Enology, Northwest A&F University, Yangling 712100, China
- Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China
| | - Junjun Li
- College of Enology, Northwest A&F University, Yangling 712100, China
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Mutlu M, Bingol Z, Uc EM, Köksal E, Goren AC, Alwasel SH, Gulcin İ. Comprehensive Metabolite Profiling of Cinnamon ( Cinnamomum zeylanicum) Leaf Oil Using LC-HR/MS, GC/MS, and GC-FID: Determination of Antiglaucoma, Antioxidant, Anticholinergic, and Antidiabetic Profiles. Life (Basel) 2023; 13:136. [PMID: 36676085 PMCID: PMC9865886 DOI: 10.3390/life13010136] [Citation(s) in RCA: 23] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/19/2022] [Accepted: 12/28/2022] [Indexed: 01/05/2023] Open
Abstract
In this study, for the first time, the antioxidant and antidiabetic properties of the essential oil from cinnamon (Cinnamomum zeylanicum) leaves were evaluated and investigated using various bioanalytical methods. In addition, the inhibitory effects of cinnamon oil on carbonic anhydrase II (hCA II), acetylcholinesterase (AChE), and α-amylase, which are associated with various metabolic diseases, were determined. Further, the phenolic contents of the essential oil were determined using LC-HRMS chromatography. Twenty-seven phenolic molecules were detected in cinnamon oil. Moreover, the amount and chemical profile of the essential oils present in cinnamon oil was determined using GC/MS and GC-FID analyses. (E)-cinnamaldehyde (72.98%), benzyl benzoate (4.01%), and trans-Cinnamyl acetate (3.36%) were the most common essential oils in cinnamon leaf oil. The radical scavenging activities of cinnamon oil were investigated using 1,1-diphenyl-2-picryl-hydrazil (DPPH•), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), and (ABTS•+) bioanalytical scavenging methods, which revealed its strong radical scavenging abilities (DPPH•, IC50: 4.78 μg/mL; and ABTS•+, IC50: 5.21 μg/mL). Similarly, the reducing capacities for iron (Fe3+), copper (Cu2+), and Fe3+-2,4,6-tri(2-pyridyl)-S-triazine (TPTZ) were investigated. Cinnamon oil also exhibited highly effective inhibition against hCA II (IC50: 243.24 μg/mL), AChE (IC50: 16.03 μg/mL), and α-amylase (IC50: 7.54μg/mL). This multidisciplinary study will be useful and pave the way for further studies for the determination of antioxidant properties and enzyme inhibition profiles of medically and industrially important plants and their oils.
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Affiliation(s)
- Muzaffer Mutlu
- Vocational School of Applied Sciences, Gelişim University, Istanbul 34315, Turkey
| | - Zeynebe Bingol
- Department of Medical Services and Techniques, Tokat Vocational School of Health Services, Gaziosmanpasa University, Tokat 60250, Turkey
| | - Eda Mehtap Uc
- Department of Chemistry, Faculty of Science, Ataturk University, Erzurum 25240, Turkey
| | - Ekrem Köksal
- Department of Chemistry, Faculty of Science and Arts, Erzincan Binali Yildirim University, Erzincan 24100, Turkey
| | - Ahmet C. Goren
- Department Chemistry, Faculty of Sciences, Gebze Technical University, Kocaeli 41400, Turkey
| | - Saleh H. Alwasel
- Department of Zoology, College of Science, King Saud University, Riyadh 11362, Saudi Arabia
| | - İlhami Gulcin
- Department of Chemistry, Faculty of Science, Ataturk University, Erzurum 25240, Turkey
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Jia J, Xia J, Liu W, Tao F, Xiao J. Cinnamtannin B-1 Inhibits the Progression of Osteosarcoma by Regulating the miR-1281/PPIF Axis. Biol Pharm Bull 2023; 46:67-73. [PMID: 36273900 DOI: 10.1248/bpb.b22-00600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Osteosarcoma (OS), one of the bone tumors, occurs mainly during childhood and adolescence and has an incidence rate of 5%. Cinnamtannin B-1 (CTB-1) is a natural trimeric proanthocyanidin compound found in plants Cinnamomum zeylanicum and Laurus nobilis. Previously, several articles have demonstrated that CTB-1 exerts a certain effect on melanoma and cervical cancer. However, their role in OS remains unclear. In this study, CTB-1 was found to inhibit the proliferation of OS cancer cells, with the dose of CTB-1 positively correlated to the survival rate of HOS and MG-63 cells. Recently, microRNAs (miRNAs) were also reported to play an important role in tumor proliferation. Hence, we performed the miRNA sequencing analysis after CTB-1 treatment to identify miRNA levels in HOS cells and found that the expression of miR-1281 was significantly upregulated. According to the functional analysis, CTB-1 inhibited the growth and migration of OS by upregulating the expression of miR-1281. Additionally, miR-1281 acted as a sponge for Peptidylprolyl Isomerase F (PPIF), inhibiting its expression levels. The rescue experiments revealed that CTB-1 delayed the development of OS by regulating the miR-1281/PPIF pathway. Hence, our findings suggested that CTB-1 inhibited the cell growth, invasion, and migration of OS by upregulating miR-1281 and inhibiting PPIF expression, thereby providing a possible target drug for OS treatment.
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Affiliation(s)
- Jun Jia
- Department of Orthopaedics, The 904th Hospital of Joint Logistic Support Force, PLA
| | - Jiaojiao Xia
- Department of Periodontology, Suzhou Stomatological Hospital
| | - Weifeng Liu
- Department of Orthopaedics, The 904th Hospital of Joint Logistic Support Force, PLA
| | - Fengqin Tao
- Department of Orthopaedics, The 904th Hospital of Joint Logistic Support Force, PLA
| | - Jun Xiao
- Department of Orthopaedics, The 904th Hospital of Joint Logistic Support Force, PLA
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Imani S, Alizadeh A, Tabibiazar M, Hamishehkar H, Roufegarinejad L. Nanoliposomal co-encapsulation of cinnamon extract and zein hydrolysates with synergistic antioxidant activity for nutraceutical applications. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-021-01995-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Alam S, Sarker MMR, Sultana TN, Chowdhury MNR, Rashid MA, Chaity NI, Zhao C, Xiao J, Hafez EE, Khan SA, Mohamed IN. Antidiabetic Phytochemicals From Medicinal Plants: Prospective Candidates for New Drug Discovery and Development. Front Endocrinol (Lausanne) 2022; 13:800714. [PMID: 35282429 PMCID: PMC8907382 DOI: 10.3389/fendo.2022.800714] [Citation(s) in RCA: 64] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Accepted: 01/04/2022] [Indexed: 02/05/2023] Open
Abstract
Diabetes, a chronic physiological dysfunction affecting people of different age groups and severely impairs the harmony of peoples' normal life worldwide. Despite the availability of insulin preparations and several synthetic oral antidiabetic drugs, there is a crucial need for the discovery and development of novel antidiabetic drugs because of the development of resistance and side effects of those drugs in long-term use. On the contrary, plants or herbal sources are getting popular day by day to the scientists, researchers, and pharmaceutical companies all over the world to search for potential bioactive compound(s) for the discovery and development of targeted novel antidiabetic drugs that may control diabetes with the least unwanted effects of conventional antidiabetic drugs. In this review, we have presented the prospective candidates comprised of either isolated phytochemical(s) and/or extract(s) containing bioactive phytoconstituents which have been reported in several in vitro, in vivo, and clinical studies possessing noteworthy antidiabetic potential. The mode of actions, attributed to antidiabetic activities of the reported phytochemicals and/or plant extracts have also been described to focus on the prospective phytochemicals and phytosources for further studies in the discovery and development of novel antidiabetic therapeutics.
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Affiliation(s)
- Safaet Alam
- Department of Pharmacy, State University of Bangladesh, Dhaka, Bangladesh
| | - Md. Moklesur Rahman Sarker
- Department of Pharmacy, State University of Bangladesh, Dhaka, Bangladesh
- Pharmacology and Toxicology Research Division, Health Med Science Research Limited, Dhaka, Bangladesh
- *Correspondence: Md. Moklesur Rahman Sarker, ; ; orcid.org/0000-0001-9795-0608; Isa Naina Mohamed, ; orcid.org/0000-0001-8891-2423
| | | | | | - Mohammad A. Rashid
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Dhaka, Dhaka, Bangladesh
| | | | - Chao Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Elsayed E. Hafez
- Plant Protection and Biomolecular Diagnosis Department, ALCRI (Arid Lands Cultivation Research Institute), City of Scientific Research and Technological Applications, Alexandria, Egypt
| | - Shah Alam Khan
- College of Pharmacy, National University of Science & Technology, Muscat, Oman
| | - Isa Naina Mohamed
- Pharmacology Department, Medicine Faculty, Universiti Kebangsaan Malaysia (The National University of Malaysia), Kuala Lumpur, Malaysia
- *Correspondence: Md. Moklesur Rahman Sarker, ; ; orcid.org/0000-0001-9795-0608; Isa Naina Mohamed, ; orcid.org/0000-0001-8891-2423
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De Silva DAM, Jeewanthi RKC, Rajapaksha RHN, Weddagala WMTB, Hirotsu N, Shimizu BI, Munasinghe MAJP. Clean vs dirty labels: Transparency and authenticity of the labels of Ceylon cinnamon. PLoS One 2021; 16:e0260474. [PMID: 34813609 PMCID: PMC8610277 DOI: 10.1371/journal.pone.0260474] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 11/09/2021] [Indexed: 11/19/2022] Open
Abstract
Ceylon cinnamon, which was regarded as a luxury spice during ancient times, has been consumed for its medicinal properties and health benefits for thousands of years. For centuries, Arabian traders controlled the European cinnamon trade through limited supplies from a country which they did not reveal. Content marketing analysis and chemical profiling of value-added products of Ceylon cinnamon in the global marketplace are proposed to investigate the clean status of the product labels. In the present study, a mixed-method approach was employed to investigate the labels of 6 types of value-added forms of cinnamon; i.e. quills, powder, tea, breakfast cereals, confectionery and bakery and nutraceuticals which are used in USA, UK, Mexico, Japan and products of Sri Lankan cinnamon exporters. Two hundred and seventy-six labels were analyzed to find out the aspects of clean status, transparency and authenticity. Key label claims of the cinnamon products lie within the bounds of cleaner, healthy, nutritional and sustainable attributes. Consumer perception lies within ingredients, nutritional value, country of origin and claim on safety and quality standards and certification. The value chain transparency, ethical rules (species mislabeling), and chemical profile of the pharmaceutical, confectionery and fragrance industry inputs were ignored. The best claim and competitive advantage of the Ceylon cinnamon; an ultra-low level (<0.01 mg/g Dry Weight) of Coumarin, were rarely indicated in labels. Lack of clean labels and traceability lagged Ceylon cinnamon in the 40 international markets while Cassia cinnamon (Coumarin content 2.23 mg/g DW), a major competitor of Ceylon cinnamon appears in the market with dirty labels. Millennials and upper-middle-class female consumers in their active ages, place a high demand on Ceylon cinnamon. Today's tech-savvy global consumers of Ceylon cinnamon use market intelligence frequently for identifying product authenticity. Well equipped clean labels were found to be demanded by the modern cinnamon consumers.
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Affiliation(s)
- Devarahandhi Achini Melda De Silva
- Department of Agribusiness Management, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sabaragamuwa Province, Sri Lanka
| | - Renda Kankanamge Chaturika Jeewanthi
- Department of Agribusiness Management, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sabaragamuwa Province, Sri Lanka
| | - Rajapakshage Heshani Navoda Rajapaksha
- Department of Agribusiness Management, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sabaragamuwa Province, Sri Lanka
| | | | - Naoki Hirotsu
- Department of Life Sciences, Toyo University, Itakura, Gunma, Japan
| | - Bun-ichi Shimizu
- Department of Life Sciences, Toyo University, Itakura, Gunma, Japan
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Ying X, Agyei D, Udenigwe C, Adhikari B, Wang B. Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Due to the rapid growth in the global population, the consumption of animal-based food products/food compounds has been associated with negative implications for food sustainability/security. As a result, there is an increasing demand for the development of plant-based food and compounds as alternatives. Meanwhile, a growing number of studies report the health benefits of food protein-based peptides prepared via enzymatic hydrolysis and exhibiting biological properties such as antioxidant, antihypertensive, anti-thrombotic, and antidiabetic activities. However, the inherent bitterness of some peptides hinders their application in food products as ingredients. This article aims to provide the latest findings on plant-based bioactive peptides, particularly their health benefits, manufacturing methods, detection and qualification of their bitterness properties, as well as debittering methods to reduce or eliminate this negative sensory characteristic. However, there is still a paucity of research on the biological property of debittered peptides. Therefore, the role of plant protein-derived bioactive peptides to meet the health targets of the Sustainable Development Goals can only be realised if advances are made in the industrial-scale bioprocessing and debittering of these peptides.
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Fadini AL, Alvim ID, Carazzato CA, Paganotti KBDF, Miguel AMRDO, Rodrigues RAF. Microparticles loaded with fish oil: stability studies, food application and sensory evaluation. J Microencapsul 2021; 38:365-380. [PMID: 34278940 DOI: 10.1080/02652048.2021.1948622] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Accepted: 06/23/2021] [Indexed: 10/20/2022]
Abstract
AIM Evaluate the stability of microparticles loaded with fish oil produced by spray drying, spray chilling and by the combination of these techniques (double-shell) and use the microparticles for food application. METHODS Samples were stored for 180 days at 6 °C and 24 °C (75% RH). Performed investigations included encapsulation efficiency, moisture content, aw, size (laser scattering), colour (L*, a*, b*), polyunsaturated fatty acids (PUFAs) (GC), thermal behaviour (DSC) and crystalline structure (XRD). RESULTS Double-shell microparticles containing 26 wt% core material, 22.74 ± 0.02 µm (D0.5) and 2.05 ± 0.03 span index, 1.262 ± 0.026 wt% moisture content and 0.240 ± 0.001 of aw had PUFAs retention higher than 90 wt% during storage at 6 °C without changes in crystalline structure (β'-type crystals) and melting temperature (54 °C). The sensory evaluation suggested low fish oil release in oral phase digestion. CONCLUSIONS Double-shell microparticles were effective to protect and deliver PUFAs.
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Affiliation(s)
- Ana Lúcia Fadini
- Cereal Chocotec, Institute of Food Technology, Campinas, Brazil
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
| | | | | | | | | | - Rodney Alexandre Ferreira Rodrigues
- Phytochemistry Division, CPQBA, University of Campinas, Paulínia, Brazil
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
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SIMBINE EO, RODRIGUES LDC, BURBARELLI MFDC, FÁVARO-TRINDADE CS, VIEGAS EMM, ENKE DBS, LAPA-GUIMARÃES J. Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.46420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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12
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Carvalho JDDS, Oriani VB, Oliveira GM, Hubinger MD. Solid lipid microparticles loaded with ascorbic acid: Release kinetic profile during thermal stability. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15557] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Vivian Boesso Oriani
- Laboratory of Process Engineering Department of Food Engineering School of Food Engineering University of Campinas Campinas Brazil
| | | | - Míriam Dupas Hubinger
- Laboratory of Process Engineering Department of Food Engineering School of Food Engineering University of Campinas Campinas Brazil
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Nahum V, Domb AJ. Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery. Foods 2021; 10:foods10020400. [PMID: 33670356 PMCID: PMC7917609 DOI: 10.3390/foods10020400] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/07/2021] [Accepted: 02/08/2021] [Indexed: 12/11/2022] Open
Abstract
Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.
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Pattnaik M, Pandey P, Martin GJO, Mishra HN, Ashokkumar M. Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development. Foods 2021; 10:279. [PMID: 33573135 PMCID: PMC7911848 DOI: 10.3390/foods10020279] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 02/07/2023] Open
Abstract
The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
- School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Gregory J. O. Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
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Casein-maltodextrin Maillard conjugates encapsulation enhances the antioxidative potential of proanthocyanidins: An in vitro and in vivo evaluation. Food Chem 2020; 346:128952. [PMID: 33421900 DOI: 10.1016/j.foodchem.2020.128952] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 12/02/2020] [Accepted: 12/22/2020] [Indexed: 11/23/2022]
Abstract
Practical application of proanthocyanidins (PAs) as antioxidants is limited because of their hard-to-maintained activities during the processes and storage and in severe gastrointestinal environments. To overcome this challenge, we have developed an easy and green method to encapsulate PAs based on casein-maltodextrin Maillard conjugates. The current work entails the systematic study on the antioxidative potentials of fabricated casein-maltodextrin-PAs nanoparticles (CMPNs). In vitro antioxidant activities of CMPNs remained well during storage in 28 days and treatments under 40-80 °C. In vivo Caenorhabditis elegans (C. elegans) model further showed that the CMPNs could prolong the lifespan of nematodes and protected nematodes from oxidative stress and heat shock. Analyses of intracellular superoxide dismutase and catalase activities also confirmed the existence of an antioxidant protective effect. Besides, in vitro release test showed that the encapsulation enhanced the bioaccessibility of PAs. These results have important implications for the development of novel antioxidants in nutraceutical industries.
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16
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Banerjee S, Joshi U, Singh A, Saharan VA. Lipids for Taste masking and Taste assessment in pharmaceutical formulations. Chem Phys Lipids 2020; 235:105031. [PMID: 33352198 DOI: 10.1016/j.chemphyslip.2020.105031] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/30/2020] [Accepted: 12/16/2020] [Indexed: 12/15/2022]
Abstract
Pharmaceutical products often have drawbacks of unacceptable taste and palatability which makes it quite difficult for oral administration to some special populations like pediatrics and geriatrics. To curb this issue different approaches like coating, granulation, extrusion, inclusion complexation, ion-exchange resins, etc for taste masking are employed and among them use of lipids have drawn special attention of researchers. Lipids have a lower melting point which is ideal for incorporating drugs in some of these methods like hot-melt extrusion, melt granulation, spray drying/congealing and emulsification. Lipids play a significant role as a barrier to sustain the release of drugs and biocompatible nature of lipids increases their acceptability by the human body. Further, lipids provide vast opportunities of altering pharmacokinetics of the active ingredients by modulating release profiles. In taste sensors, also known as electronic tongue or e-tongue, lipids are used in preparing taste sensing membranes which are subsequently used in preparing taste sensors. Lipid membrane taste sensors have been widely used in assessing taste and palatability of pharmaceutical and food formulations. This review explores applications of lipids in masking the bitter taste in pharmaceutical formulations and significant role of lipids in evaluation of taste and palatability.
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Affiliation(s)
- Surojit Banerjee
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India
| | - Ujjwal Joshi
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India
| | - Anupama Singh
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India
| | - Vikas Anand Saharan
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India.
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Singh N, Rao AS, Nandal A, Kumar S, Yadav SS, Ganaie SA, Narasimhan B. Phytochemical and pharmacological review of Cinnamomum verum J. Presl-a versatile spice used in food and nutrition. Food Chem 2020; 338:127773. [PMID: 32829297 DOI: 10.1016/j.foodchem.2020.127773] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 07/20/2020] [Accepted: 08/02/2020] [Indexed: 02/07/2023]
Abstract
Cinnamomum verum is the widely used spice for its medicinal and culinary uses since ages. It is native to Sri Lanka and southern India but also distributed in many Asian, Caribbean, Australian and African countries. It is widely used in food preparations and industrial products like candies, chewing gums, mouthwash and toothpaste. It is also used to treat asthma, bronchitis, diarrhea, headache, inflammation and cardiac disorders. Cinnamaldehyde, eugenol, caryophyllene, cinnamyl acetate and cinnamic acid are the major compounds found in its essential oil. These compounds exhibit a wide range of pharmacological activities including antioxidant, antimicrobial, anti-inflammatory, anticancer, antidiabetic, wound healing, anti-HIV, anti-anxiety and antidepressant, etc. This review highlights its comprehensive and up-to-date information on taxonomy, ethnomedicinal uses, phytochemical composition, pharmacological and toxicity activities. Structure-activity relationship, mechanism of action and some research gaps has also been provided. Owing to its immense medicinal importance, more well-designed in-vivo and clinical studies are required.
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Affiliation(s)
- Neetu Singh
- Department of Botany, Maharshi Dayanand University, Rohtak, Haryana 124001, India
| | - Amrender Singh Rao
- Department of Botany, Maharshi Dayanand University, Rohtak, Haryana 124001, India
| | - Abhishek Nandal
- Department of Botany, Maharshi Dayanand University, Rohtak, Haryana 124001, India
| | - Sanjiv Kumar
- Department of Pharmaceutical Sciences, Ch. Bansi Lal University, Bhiwani, Haryana 127021, India
| | - Surender Singh Yadav
- Department of Botany, Maharshi Dayanand University, Rohtak, Haryana 124001, India.
| | - Showkat Ahmad Ganaie
- Department of Botany, Maharshi Dayanand University, Rohtak, Haryana 124001, India
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18
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Tasch Holkem A, Favaro-Trindade CS. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Res Int 2020; 136:109520. [PMID: 32846591 DOI: 10.1016/j.foodres.2020.109520] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 06/30/2020] [Accepted: 07/02/2020] [Indexed: 01/08/2023]
Abstract
Probiotics and proanthocyanidin-rich cinnamon extract (PRCE) have numerous potential health benefits, but they are very sensitive to degradation in various environmental conditions. Additionally, the combination of these two materials into a single structure could possibly enhance their therapeutic properties. Thus, the aim of this study was to produce and evaluate the solid lipid microparticles covered by electrostatic interactions of polymers in which Lactobacillus paracasei (BGP1) and Bifidobacterium animalis subsp. lactis (BLC1) were either encapsulated alone or co-encapsulated with PRCE. Through turbidimetric titration and zeta potential measurement, the optimum coacervates were obtained at a pH of 4.2 with the protein:polysaccharide mixing ratio of 6:1. Along with quantification of the probiotics, total phenolic compounds, and proanthocyanidins, morphological and physicochemical characterizations were performed during storage for 120 days at both 7 and 25 °C. All the produced powders had similar morphological and physicochemical properties. The treatments with BLC1 and 5% PRCE presented greater encapsulation efficiencies for probiotic, phenolics, and proanthocyanids with 98.59% ± 0.45, 119.49% ± 4.21, and 81.25% ± 1.9, respectively. Additionally, there was greater viability for BLC1 (9.30 ± 0.16 log CFU / g) after 120 days of storage at 7 °C. In conclusion, solid lipid particles with BLC1 and 5% PRCE are a promising solution for the preservation and consumption of both materials.
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Affiliation(s)
- Augusto Tasch Holkem
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de alimentos, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, São Paulo, Brazil
| | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de alimentos, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, São Paulo, Brazil.
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19
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20
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Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105244] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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21
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Holkem AT, Neto EJS, Nakayama M, Souza CJF, Thomazini M, Gallo FA, da Silva MP, de Queiroz Bomdespacho L, Luciano CG, Moraes ICF, Petrus RR, Favaro-Trindade CS. Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract. Probiotics Antimicrob Proteins 2019; 12:1179-1192. [PMID: 31709506 DOI: 10.1007/s12602-019-09605-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as sugarcane juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to sugarcane juice. The pure sugarcane juice treatment T1 was compared with other sugarcane juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the juice's storage at 4 °C. It was possible to produce probiotic sugarcane juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.
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Affiliation(s)
- Augusto Tasch Holkem
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Edmur José Santos Neto
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Megumi Nakayama
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Clitor J F Souza
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil.,Faculdade de Engenharia, Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Grande Dourados, PO Box 533, Dourados, 79804-970, Brazil
| | - Marcelo Thomazini
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Fabio Augusto Gallo
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Marluci Palazzolli da Silva
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Laura de Queiroz Bomdespacho
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Carla Giovana Luciano
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Izabel Cristina Freitas Moraes
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Rodrigo Rodrigues Petrus
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil
| | - Carmen S Favaro-Trindade
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga, São Paulo, CEP 13535 900, Brazil.
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22
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Chalella Mazzocato M, Thomazini M, Favaro-Trindade CS. Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique. Food Res Int 2019; 126:108663. [PMID: 31732070 DOI: 10.1016/j.foodres.2019.108663] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 09/06/2019] [Accepted: 09/09/2019] [Indexed: 11/26/2022]
Abstract
Vitamin-B12 or cyanocobalamin is an essential micronutrient, so it must be supplied by diet. However, vitamin-B12 is found just in foods derived from animals and it is sensitive of many factors. Due to the unrelenting increase of people with deficiency in vitamin-B12 and easy degradation of this vitamin when subjected to adverse conditions, the aim of this research was to produce solid lipid microparticles (SLM) loaded with vitamin-B12 using the spray chilling technique. It was produced 6 SLM (with 0.1 and 1% vitamin and 0, 2.5 and 5% of lecithin) that were analyzed for optical and scanning electron microscopy, size and particles size distribution, water activity, instrumental color, X-ray diffraction, yield and encapsulation efficiency, release profile, besides free and encapsulated vitamin stability for 120 days. It was reported that the SLM presented a spherical shape and smooth surfaces, medium size values varying from 13.28 to 26.99 μm. The yield and encapsulation efficiency values within the range of 80.7 to 99.7% and from 76.7 to 101.1%, respectively. The encapsulation promoted better protection of vitamin-B12 (>91.1% for all formulations after 120 days of storage) when compared to the free one (75.2%). In addition, it was observed a good effect of the presence of soya lecithin in formulations; it promoted a more controlled release of vitamin-B12 in fluids and also shown better stability results. The spray chilling encapsulation technique proved to be a promising alternative, since it protected vitamin-B12 without the necessity of using high temperatures or organic solvents to encapsulate it, besides having a low cost.
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Affiliation(s)
- Marcella Chalella Mazzocato
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, SP, Brazil
| | - Marcelo Thomazini
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, SP, Brazil
| | - Carmen S Favaro-Trindade
- Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, SP, Brazil.
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23
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Silva MP, Thomazini M, Holkem AT, Pinho LS, Genovese MI, Fávaro-Trindade CS. Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract. Food Res Int 2019; 123:144-152. [DOI: 10.1016/j.foodres.2019.04.055] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/27/2019] [Accepted: 04/23/2019] [Indexed: 12/18/2022]
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24
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Tomšik A, Šarić L, Bertoni S, Protti M, Albertini B, Mercolini L, Passerini N. Encapsulations of wild garlic (Allium ursinum L.) extract using spray congealing technology. Food Res Int 2018; 119:941-950. [PMID: 30884734 DOI: 10.1016/j.foodres.2018.10.081] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Revised: 08/27/2018] [Accepted: 10/27/2018] [Indexed: 01/19/2023]
Abstract
The objective of this study was to incorporate wild garlic (A. ursinum) extract into microparticles (MPs) in order to protect its valuable active compounds and improve its oral bioavailability. For this purpose, spray congealing technology was applied and Gelucire 50/13 (Stearoyl polyoxyl-32 glycerides) was selected as MPs carrier. MPs were characterized in terms of yield, encapsulation efficiency and particle size. Differential scanning calorimetry (DSC) and Fourier-transform infrared spectroscopy (FT-IR) analysis of MPs showed the absence of chemical interactions between carrier and extract and suggested that spray congealing process did not modify nor degrade the encapsulated extract. The encapsulation into MPs led to an improvement of the extract dissolution performance as well as an enhancement in solubility of >18 fold compared to the pure extract. Additionally, MPs were stable over three months showing only a minor decrease in the content of active compounds (allicin and S-methyl methanethiosulfonate) and maintaining a good antimicrobial activity. Therefore, obtained results suggested that the encapsulation of A. ursinum extract in MPs by spray congealing is a promising approach to improve the biopharmaceutical properties of the extract, without affecting its antibacterial activity.
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Affiliation(s)
- Alena Tomšik
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia.
| | - Ljubiša Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia
| | - Serena Bertoni
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via S. Donato 19/2, Bologna 40127, Italy
| | - Michele Protti
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via Belmeloro 6, Bologna 40126, Italy
| | - Beatrice Albertini
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via S. Donato 19/2, Bologna 40127, Italy
| | - Laura Mercolini
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via Belmeloro 6, Bologna 40126, Italy
| | - Nadia Passerini
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via S. Donato 19/2, Bologna 40127, Italy.
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25
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Silva MP, Tulini FL, Matos-Jr FE, Oliveira MG, Thomazini M, Fávaro-Trindade CS. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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26
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Developments in Taste-Masking Techniques for Traditional Chinese Medicines. Pharmaceutics 2018; 10:pharmaceutics10030157. [PMID: 30213035 PMCID: PMC6161181 DOI: 10.3390/pharmaceutics10030157] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 08/28/2018] [Accepted: 09/08/2018] [Indexed: 12/22/2022] Open
Abstract
A variety of pharmacologically active substances, including chemotherapeutic drugs and the substances from traditional Chinese medicine (TCM), always exhibit potent bioactivities after oral administration. However, their unpleasant taste (such as bitterness) and/or odor always decrease patient compliance and thus compromise their curative efficacies in clinical application. Therefore, the developments of taste-masking techniques are of great significance in improving their organoleptic properties. However, though a variety of taste-masking techniques have been successfully used to mask the unpalatable taste of chemotherapeutic drugs, their suitability for TCM substances is relatively limited. This is mainly due to the fact that the bitter ingredients existing in multicomponent TCM systems (i.e., effective fractions, single Chinese herbs, and compound preparations) are always unclear, and thus, there is lack of tailor-made taste-masking techniques to be utilized to conceal their unpleasant taste. The relevant studies are also relatively limited. As a whole, three types of taste-masking techniques are generally applied to TCM, including (i) functional masking via sweeteners, bitter blockers, and taste modifiers; (ii) physical masking via polymer film-coating or lipid barrier systems; and (iii) biochemical masking via intermolecular interaction, β-cyclodextrin inclusion, or ion-exchange resins. This review fully summarizes the results reported in this field with the purpose of providing an informative reference for relevant readers.
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27
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Procopio FR, Oriani VB, Paulino BN, do Prado-Silva L, Pastore GM, Sant'Ana AS, Hubinger MD. Solid lipid microparticles loaded with cinnamon oleoresin: Characterization, stability and antimicrobial activity. Food Res Int 2018; 113:351-361. [PMID: 30195528 DOI: 10.1016/j.foodres.2018.07.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 07/12/2018] [Accepted: 07/15/2018] [Indexed: 10/28/2022]
Abstract
Cinnamon bark oleoresin (CO) is a natural flavoring that has several biological properties and can act as an antimicrobial agent. However, oleoresins are susceptible to degradation by light, oxygen and temperature. Thus, the objective of this work was the production and characterization of microparticles loaded with CO obtained by the spray chilling technique. Hardfat (PH) and palm oil (PO) were used as carriers in different proportions: 100:0; 80:20; 60:40, respectively. The active concentration was 1 and 2%. Solid lipid microparticles (SLM) were stored at 25 and 45°C having their polymorphism, retention capacity of the volatile compounds and antimicrobial capacity assessed over 28 days. CO presented cinnamaldehyde (Cn), O-methoxy cinnamaldehyde (OmCn) and coumarin (Co) as the major volatile components. The minimum inhibitory concentration (MIC) of the CO against molds, yeasts and Gram-negative bacteria was of 0.1% (v/v), for every microorganism. In the SLM characterization there was a significant size variation, with a mean diameter (d 0.5) in the range of 8-72 μm. Most of the formulations showed crystals in the polymorphic form β '. The formulation containing only PH as the carrier agent and 2% CO was able to better retain the volatile compounds. During the storage period, formulations F2 and F3, containing proportions of HP and OP of 80:20 and 60:40, respectively, and 2% CO, showed the best stabilities in relation to the concentration of Cn. The antimicrobial activity of the SLM against Candida pseudointermedia and Penicillium paneum, evaluated by the diameter of inhibition zone, increased over the 28 days of storage.
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Affiliation(s)
- Fernanda Ramalho Procopio
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil.
| | - Vivian Boesso Oriani
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Bruno Nicolau Paulino
- Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Leonardo do Prado-Silva
- Laboratory of Quantitative Food Microbiology, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Glaucia Maria Pastore
- Laboratory of Bioflavors, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Laboratory of Quantitative Food Microbiology, Department of Food Science, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil
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28
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Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments. Food Res Int 2018; 106:945-951. [DOI: 10.1016/j.foodres.2018.02.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 01/30/2018] [Accepted: 02/01/2018] [Indexed: 12/17/2022]
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30
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de Souza VB, Thomazini M, Echalar Barrientos MA, Nalin CM, Ferro-Furtado R, Genovese MI, Favaro-Trindade CS. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.040] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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31
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Fabrication and characterization of biocompatible hybrid nanoparticles from spontaneous co-assembly of casein/gliadin and proanthocyanidin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.036] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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Tulini FL, Souza VB, Thomazini M, Silva MP, Massarioli AP, Alencar SM, Pallone EM, Genovese MI, Favaro-Trindade CS. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon ( Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling. Food Res Int 2017; 95:117-124. [DOI: 10.1016/j.foodres.2017.03.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Revised: 03/07/2017] [Accepted: 03/10/2017] [Indexed: 10/20/2022]
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33
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Qadir MMF, Bhatti A, Ashraf MU, Sandhu MA, Anjum S, John P. Immunomodulatory and therapeutic role of Cinnamomum verum extracts in collagen-induced arthritic BALB/c mice. Inflammopharmacology 2017; 26:157-170. [DOI: 10.1007/s10787-017-0349-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Accepted: 04/01/2017] [Indexed: 01/03/2023]
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