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Maurya VK, Shakya A, Bashir K, Kushwaha SC, McClements DJ. Vitamin A fortification: Recent advances in encapsulation technologies. Compr Rev Food Sci Food Saf 2022; 21:2772-2819. [PMID: 35384290 DOI: 10.1111/1541-4337.12941] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/14/2022] [Accepted: 02/22/2022] [Indexed: 11/26/2022]
Abstract
Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 μ $ \umu $ g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - Amita Shakya
- Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.,Division of Biotechnology, Cytogene Research & Development, Lucknow, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Satish Chand Kushwaha
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.,Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
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Syama M, Arora S, Gupta C, Singh A. Loading of vitamin D2 in native and modified sodium caseinate: Delineation of physico-chemical and in-vitro bioaccessibility attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Rana S, Arora S, Gupta C, Bodemala H, Kapila S. Evaluation of in-vivo model for vitamin A bioavailability from vitamin A loaded caseinate complex. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101174] [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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Li F, Wang X, Wang H, Mei X. Preparation and characterization of phytosterol-loaded nanoparticles with sodium caseinate/dextran conjugates. Food Sci Biotechnol 2021; 30:531-539. [PMID: 33936844 DOI: 10.1007/s10068-021-00885-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 01/10/2021] [Accepted: 01/26/2021] [Indexed: 11/29/2022] Open
Abstract
Sodium caseinate (SC)/dextran conjugates were prepared via Maillard reaction under controlled dry-heating conditions. Moreover, the nanoparticles of phytosterols (PS) encapsulated by SC or SC/dextran were produced using the emulsion evaporation method. The encapsulation efficiency (78.81 ± 5.22%) of PS in SC/dextran nanoparticles was higher than that (73.5 ± 2.78%) in SC nanoparticles. Compared with the compact and dense structure of SC nanoparticles, SC/dextran nanoparticles existed as relatively loose aggregates. The result of differential scanning calorimetry demonstrated that the encapsulation of PS greatly decreased its crystallinity. The released rates of PS from SC and SC/dextran nanoparticles under acidic gastric conditions were 8.59% and 4.73%, respectively. After 7 h of intestinal digestion, the released rate (52.19%) of PS from SC/dextran nanoparticles was significantly higher than that from SC (32.67%) nanoparticles. Therefore, SC/dextran conjugates prepared by the Maillard reaction are more suitable to be used as wall material for the nano-encapsulation of PS.
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Affiliation(s)
- Feifan Li
- No. 17 Qinghua East Road, Haidian District, Beijing, 100083 China
| | - Xiaoli Wang
- No. 17 Qinghua East Road, Haidian District, Beijing, 100083 China
| | - Hongfu Wang
- No. 17 Qinghua East Road, Haidian District, Beijing, 100083 China
| | - Xiaohong Mei
- No. 17 Qinghua East Road, Haidian District, Beijing, 100083 China
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Lu Y, Pan D, Xia Q, Cao J, Zhou C, He J, Sun Y, Xu S. Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein. Food Chem 2021; 358:129868. [PMID: 33933953 DOI: 10.1016/j.foodchem.2021.129868] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 10/21/2022]
Abstract
This work aims at investigating the pH-regulated relationship between the structural features and emulsifying properties of chicken liver protein (CLP) during succinylation and related mechanisms behind. The results demonstrated that the major succinylation sites occurred at lysine, histidine and tyrosine of CLP, and the succinylation degree increased by 30.66% as pH increased to 10. The succinylation pH elevation increased the solubility and oil absorption capacity of CLP, thus favoring its improvement in emulsifying properties, due to the succinylation process-induced increase in surface charge density and amphiphilic balance as well as modified network structure. However, the surface hydrophobicity of succinylated products decreased by 10.75% when the pH increased from 7 to 10. Besides, succinylation-induced variations in electrostatic repulsive and particle size distribution greatly improved the storability of the emulsions. These results suggested the great potential of pH-modulated succinylation to regulate the structure-property relationship of protein-based products.
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Affiliation(s)
- Yinyin Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Shenlu Xu
- Hangzhou Xueyu Biotechnology Co. Ltd., Hangzhou, Zhejiang 311201, China
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Agarwal A, Pathera AK, Kaushik R, Kumar N, Dhull SB, Arora S, Chawla P. Succinylation of milk proteins: Influence on micronutrient binding and functional indices. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gupta C, Arora S, Sharma A, Sharma V. Evaluation of effective storage conditions and in-vitro bioaccessibility of vitamin A from native and modified sodium caseinate -vitamin A complexes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.048] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Syama M, Arora S, Gupta C, Sharma A, Sharma V. Enhancement of vitamin D2 stability in fortified milk during light exposure and commercial heat treatments by complexation with milk proteins. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.03.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Yu D, Zhang R, Wang Y, Zou D, Li T, Tang H, Jiang L, Wang L. Purification of β-carotene 15,15′-monooxygenase from pig intestine and its enzymatic hydrolysis of pigment in soybean oil. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13960] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dianyu Yu
- College of Food Science and Technology; Northeast Agricultural University; Harbin 150030 China
| | - Ruchun Zhang
- College of Food Science and Technology; Northeast Agricultural University; Harbin 150030 China
| | - Yuqi Wang
- College of Food Science and Technology; Northeast Agricultural University; Harbin 150030 China
| | - Dezhi Zou
- College of Food Science and Technology; Northeast Agricultural University; Harbin 150030 China
| | - Tingting Li
- College of Food Science and Technology; Northeast Agricultural University; Harbin 150030 China
| | - Honglin Tang
- College of Food Science and Technology; Northeast Agricultural University; Harbin 150030 China
| | - Lianzhou Jiang
- College of Food Science and Technology; Northeast Agricultural University; Harbin 150030 China
| | - Liqi Wang
- School of Computer and Information Engineering; Harbin University of Commerce; Harbin 150028 China
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