1
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Lu J, Wang Y, Cao W, Yan Y, Guo F, Li J, Li W. Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction. Food Chem 2024; 440:138215. [PMID: 38128428 DOI: 10.1016/j.foodchem.2023.138215] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/24/2023] [Accepted: 12/13/2023] [Indexed: 12/23/2023]
Abstract
The aim of this work was to assess the potential of nanoemulsions stabilized by mixed soy protein with multi-conformation as curcumin carrier, and the influence of oil volume fraction on stability and gastrointestinal behavior of curcumin-loaded emulsion was investigated. Loading efficiency showed a slight increase with higher oil content, though the difference was not statistically significant. With the increase of oil, the viscosity (Pa‧s), thixotropy (area of hysteresis loop) and particle size of the emulsion increased, which facilitated the physical and chemical stability of curcumin-loaded emulsion. However, the free fatty acid release rate and bioaccessibility of curcumin was negatively correlated with the oil volume fraction and the particle size of emulsion after gastric digestion. Notably, the digestion in stomach did not affect the structure of interfacial protein, demonstrating that protein-based nanoemulsions exhibited resistance to gastric digestion. This study provides theoretical guidance for the application of protein-based emulsion in curcumin delivery.
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Affiliation(s)
- Jiayan Lu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Ying Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Wenhui Cao
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Yan Yan
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China.
| | - Fengxian Guo
- Key Laboratory for Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China
| | - Jianlin Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Weiwei Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
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2
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Moukham H, Lambiase A, Barone GD, Tripodi F, Coccetti P. Exploiting Natural Niches with Neuroprotective Properties: A Comprehensive Review. Nutrients 2024; 16:1298. [PMID: 38732545 PMCID: PMC11085272 DOI: 10.3390/nu16091298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 04/18/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Natural products from mushrooms, plants, microalgae, and cyanobacteria have been intensively explored and studied for their preventive or therapeutic potential. Among age-related pathologies, neurodegenerative diseases (such as Alzheimer's and Parkinson's diseases) represent a worldwide health and social problem. Since several pathological mechanisms are associated with neurodegeneration, promising strategies against neurodegenerative diseases are aimed to target multiple processes. These approaches usually avoid premature cell death and the loss of function of damaged neurons. This review focuses attention on the preventive and therapeutic potential of several compounds derived from natural sources, which could be exploited for their neuroprotective effect. Curcumin, resveratrol, ergothioneine, and phycocyanin are presented as examples of successful approaches, with a special focus on possible strategies to improve their delivery to the brain.
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Affiliation(s)
- Hind Moukham
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy; (H.M.); (A.L.); (P.C.)
| | - Alessia Lambiase
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy; (H.M.); (A.L.); (P.C.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
| | | | - Farida Tripodi
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy; (H.M.); (A.L.); (P.C.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
| | - Paola Coccetti
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy; (H.M.); (A.L.); (P.C.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
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3
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Gugleva V, Mihaylova R, Momekov G, Kamenova K, Forys A, Trzebicka B, Petrova M, Ugrinova I, Momekova D, Petrov PD. pH-responsive niosome-based nanocarriers of antineoplastic agents. RSC Adv 2024; 14:11124-11140. [PMID: 38606056 PMCID: PMC11008427 DOI: 10.1039/d4ra01334d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Accepted: 04/01/2024] [Indexed: 04/13/2024] Open
Abstract
Differences in pH between the tumour interstitium and healthy tissues can be used to induce conformational changes in the nanocarrier structure, thereby triggering drug release at the desired site. In the present study, novel pH-responsive nanocarriers were developed by modifying conventional niosomes with hexadecyl-poly(acrylic acid)n copolymers (HD-PAAn). Niosomal vesicles were prepared by the thin film hydration method using Span 60, Span 60/Tween 60 and cholesterol as main constituents, and HD-PAA modifiers of different concentrations (0.5, 1, 2.5, 5 mol%). Next, two model substances, a water-soluble fluorescent dye (calcein) and a hydrophobic agent with pronounced antineoplastic activity (curcumin), were loaded in the aqueous core and hydrophobic membrane of the elaborated niosomes, respectively. Physicochemical properties of blank and loaded nanocarriers such as hydrodynamic diameter (Dh), size distribution, zeta potential, morphology and pH-responsiveness were investigated in detail. The cytotoxicity of niosomal curcumin was evaluated against human malignant cell lines of different origins (MJ, T-24, HUT-78), and the mechanistic aspects of proapoptotic effects were elucidated. The formulation composed of Span 60/Tween 60/cholesterol/2.5% HD-PAA17 exhibited optimal physicochemical characteristics (Dh 302 nm; ζ potential -22.1 mV; high curcumin entrapment 83%), pH-dependent drug release and improved cytotoxic and apoptogenic activity compared to free curcumin.
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Affiliation(s)
- Viliana Gugleva
- Department of Pharmaceutical Technologies, Faculty of Pharmacy, Medical University of Varna "Prof. Dr Paraskev Stoyanov" 84 Tsar Osvoboditel Str. 9000 Varna Bulgaria
| | - Rositsa Mihaylova
- Department of Pharmacology, Pharmacotherapy and Toxicology, Faculty of Pharmacy, Medical University of Sofia 2 Dunav Str. 1000 Sofia Bulgaria
| | - Georgi Momekov
- Department of Pharmacology, Pharmacotherapy and Toxicology, Faculty of Pharmacy, Medical University of Sofia 2 Dunav Str. 1000 Sofia Bulgaria
| | - Katya Kamenova
- Institute of Polymers, Bulgarian Academy of Sciences bl.103 Akad. G. Bonchev Str.,1113 Sofia Bulgaria
| | - Aleksander Forys
- Centre of Polymer and Carbon Materials, Polish Academy of Sciences ul. M. Curie-Skłodowskiej 34 Zabrze Poland
| | - Barbara Trzebicka
- Centre of Polymer and Carbon Materials, Polish Academy of Sciences ul. M. Curie-Skłodowskiej 34 Zabrze Poland
| | - Maria Petrova
- Institute of Molecular Biology "Akad. Roumen Tsanev", Bulgarian Academy of Sciences Acad. G. Bonchev str., bl 21 Sofia 1113 Bulgaria
| | - Iva Ugrinova
- Institute of Molecular Biology "Akad. Roumen Tsanev", Bulgarian Academy of Sciences Acad. G. Bonchev str., bl 21 Sofia 1113 Bulgaria
| | - Denitsa Momekova
- Department of Pharmaceutical Technology and Biopharmaceutics, Faculty of Pharmacy, Medical University of Sofia 2 Dunav Str. 1000 Sofia Bulgaria
| | - Petar D Petrov
- Institute of Polymers, Bulgarian Academy of Sciences bl.103 Akad. G. Bonchev Str.,1113 Sofia Bulgaria
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4
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Yuan D, Li Q, Zhang Q, Zhou F, Zhao Q, Zhao M. Enhanced curcumin transportation across epithelial barrier by mucus-permeable soy protein nanoparticles-mediated dual transcytosis pathways. Food Chem 2024; 437:137771. [PMID: 37897825 DOI: 10.1016/j.foodchem.2023.137771] [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: 06/15/2023] [Revised: 09/24/2023] [Accepted: 10/13/2023] [Indexed: 10/30/2023]
Abstract
Nanocarrier-delivered bioactive compounds are highly desirable for their improved stability and applicability, but their bioavailability is still limited due to the strong mucus and epithelial cell barriers. Herein, a series of self-assembled soy protein nanoparticles (SPNPs) with different mucus permeabilities were prepared and their delivery efficiency upon Curcumin (Cur) encapsulation was evaluated. Results demonstrated that the formed SPNPs-Cur exhibited high compatibility and cellular antioxidant accessibility. Besides, SPNPs enhanced the cellular uptake and transmembrane permeation of Cur, especially promoted the transportation of proto-Cur in addition to Cur metabolites. The SPNPs with the rapid mucus diffusion capacity presented more efficient transcytosis across the Caco-2 cell monolayer, which was mediated by a combination of paracellular and transcellular pathways. This work verified that mucus-permeable soy protein nanoparticles could be a promising delivery system for improving the bioavailability of bioactive compounds.
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Affiliation(s)
- Dan Yuan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Qi Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Qibo Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Feibai Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China.
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China.
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5
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Li S, Chen H, Zeng Z, Li C. Arabinoxylan hydrolysates improved physical and oxidative stability of oil-in-water emulsions. Int J Biol Macromol 2024; 258:128798. [PMID: 38104680 DOI: 10.1016/j.ijbiomac.2023.128798] [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: 04/19/2023] [Revised: 09/05/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
This study was to improve the physical and oxidative stability of sodium caseinate (NaCas)-stabilized oil-in-water (O/W) emulsions with arabinoxylan hydrolysates (AXHs). AXHs with different molecular sizes were prepared using xylanase treatment for 0 (AXH0), 30 (AXH30), 60 (AXH60), and 120 (AXH120) min, respectively. Compared with the emulsion without AXHs, all AXHs emulsions showed increased coalescence stability, evidenced by no change occurred in the droplet size with the pH variation from 7.0 to 5.0. Moreover, at pH 7.0 and 5.0, AXH60 and AXH120 emulsions showed no flocculation, coalescence, or creaming before and after 21 d storage. All the AXH samples showed excellent antioxidant capacities, demonstrated by the slow accumulation of lipid hydroperoxides and thiobarbituric acid reactive substances during storage. In sum, rice bran arabinoxylans hydrolyzed ≥60 min possess a potential as effective antioxidants to form physically and oxidatively stable O/W emulsions at pH above the emulsifier pI, and substances with high antioxidant activity below the emulsifier pI still need to be explored.
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Affiliation(s)
- Shanshan Li
- College of Food science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, People's Republic of China
| | - Hong Chen
- College of Food science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, People's Republic of China
| | - Zhen Zeng
- College of Food science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, People's Republic of China
| | - Cheng Li
- College of Food science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, People's Republic of China.
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6
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Zhao J, Lan W, Xie J. Recent developments in nanoemulsions against spoilage in cold-stored fish: A review. Food Chem 2023; 429:136876. [PMID: 37481985 DOI: 10.1016/j.foodchem.2023.136876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/27/2023] [Accepted: 07/11/2023] [Indexed: 07/25/2023]
Abstract
Nanoemulsion-based technology is developing rapidly in the food industry, especially in the design of delivery systems for bioactive compounds. This review presents an in-depth understanding of the composition, function, antibacterial mechanism and successful application of nanoemulsions as preservative agents against fish spoilage. The results showed that the inclusion of bioactive substances in the food-grade nanoemulsions encapsulation system could improve its stability, control its release, inhibit the microbial growth and reproduction through a variety of targets. These nanoemulsions can inhibit fish spoilage via reducing microbial load and retarding the oxidation of proteins and lipids, thereby maintaining quality attributes of fish. In addition, nanoemulsions could be coupled with vacuum package for enhancing microbial destruction, retaining nutritional value and extending the shelf-life of fish. Accordingly, nanoemulsions are suggested as a promising strategy to inhibit fish spoilage.
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Affiliation(s)
- Jiaxin Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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7
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Chang R, Chen L, Qamar M, Wen Y, Li L, Zhang J, Li X, Assadpour E, Esatbeyoglu T, Kharazmi MS, Li Y, Jafari SM. The bioavailability, metabolism and microbial modulation of curcumin-loaded nanodelivery systems. Adv Colloid Interface Sci 2023; 318:102933. [PMID: 37301064 DOI: 10.1016/j.cis.2023.102933] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 05/01/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023]
Abstract
Curcumin (Cur), the major bioactive component of turmeric (Curcuma longa) possesses many health benefits. However, low solubility, stability and bioavailability restricts its applications in food. Recently, nanocarriers such as complex coacervates, nanocapsules, liposomes, nanoparticles, nanomicelles, have been used as novel strategies to solve these problems. In this review, we have focused on the delivery systems responsive to the environmental stimuli such as pH-responsive, enzyme-responsive, targeted-to-specific cells or tissues, mucus-penetrating and mucoadhesive carriers. Besides, the metabolites and their biodistribution of Cur and Cur delivery systems are discussed. Most importantly, the interaction between Cur and their carriers with gut microbiota and their effects of modulating the gut health synergistically were discussed comprehensively. In the end, the biocompatibility of Cur delivery systems and the feasibility of their application in food industry is discussed. This review provided a comprehensive review of Cur nanodelivery systems, the health impacts of Cur nanocarriers and an insight into the application of Cur nanocarriers in food industry.
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Affiliation(s)
- Ruxin Chang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Liran Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Muhammad Qamar
- Faculty of Food science and Nutrition, Department of Food Science and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Yanjun Wen
- Henan Provincial Key Laboratory of Natural Pigments, Henan Zhongda Hengyuan Biotechnology Stock Company Limited, Luohe 462600, PR China
| | - Linzheng Li
- Henan Provincial Key Laboratory of Natural Pigments, Henan Zhongda Hengyuan Biotechnology Stock Company Limited, Luohe 462600, PR China
| | - Jiayin Zhang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Xing Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | | | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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8
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Huang SM, Liu SM, Tseng HY, Chen WC. Development and In Vitro Analysis of Layer-by-Layer Assembled Membranes for Potential Wound Dressing: Electrospun Curcumin/Gelatin as Middle Layer and Gentamicin/Polyvinyl Alcohol as Outer Layers. MEMBRANES 2023; 13:564. [PMID: 37367768 DOI: 10.3390/membranes13060564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 05/29/2023] [Accepted: 05/29/2023] [Indexed: 06/28/2023]
Abstract
Nanofibrous membranes made of hydrogels have high specific surface areas and are suitable as drug carriers. Multilayer membranes fabricated by continuous electrospinning could delay drug release by increasing diffusion pathways, which is beneficial for long-term wound care. In this experiment, polyvinyl alcohol (PVA) and gelatin were used as membrane substrates, and a sandwich PVA/gelatin/PVA structure of layer-by-layer membranes was prepared by electrospinning under different drug loading concentrations and spinning times. The outer layers on both sides were citric-acid-crosslinked PVA membranes loaded with gentamicin as an electrospinning solution, and the middle layer was a curcumin-loaded gelatin membrane for the study of release behavior, antibacterial activity, and biocompatibility. According to the in vitro release results, the multilayer membrane could release curcumin slowly; the release amount was about 55% less than that of the single layer within 4 days. Most of the prepared membranes showed no significant degradation during immersion, and the phosphonate-buffered saline absorption rate of the multilayer membrane was about five to six times its weight. The results of the antibacterial test showed that the multilayer membrane loaded with gentamicin had a good inhibitory effect on Staphylococcus aureus and Escherichia coli. In addition, the layer-by-layer assembled membrane was non-cytotoxic but detrimental to cell attachment at all gentamicin-carrying concentrations. This feature could be used as a wound dressing to reduce secondary damage to the wound when changing the dressing. This multilayer wound dressing could be applied to wounds in the future to reduce the risk of bacterial infection and help wounds heal.
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Affiliation(s)
- Ssu-Meng Huang
- Advanced Medical Devices and Composites Laboratory, Department of Fiber and Composite Materials, Feng Chia University, Taichung 407, Taiwan
| | - Shih-Ming Liu
- Advanced Medical Devices and Composites Laboratory, Department of Fiber and Composite Materials, Feng Chia University, Taichung 407, Taiwan
| | - Hua-Yi Tseng
- Advanced Medical Devices and Composites Laboratory, Department of Fiber and Composite Materials, Feng Chia University, Taichung 407, Taiwan
| | - Wen-Cheng Chen
- Advanced Medical Devices and Composites Laboratory, Department of Fiber and Composite Materials, Feng Chia University, Taichung 407, Taiwan
- Department of Fragrance and Cosmetic Science, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
- Dental Medical Devices and Materials Research Center, College of Dental Medicine, Kaohsiung Medical University, Kaohsiung 807, Taiwan
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9
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Yu Y, Chen D, Lee YY, Chen N, Wang Y, Qiu C. Physicochemical and In Vitro Digestion Properties of Curcumin-Loaded Solid Lipid Nanoparticles with Different Solid Lipids and Emulsifiers. Foods 2023; 12:foods12102045. [PMID: 37238863 DOI: 10.3390/foods12102045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/07/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Curcumin-loaded solid lipid nanoparticles (Cur-SLN) were prepared using medium- and long chain diacylglycerol (MLCD) or glycerol tripalmitate (TP) as lipid matrix and three kinds of surfactants including Tween 20 (T20), quillaja saponin (SQ) and rhamnolipid (Rha). The MLCD-based SLNs had a smaller size and lower surface charge than TP-SLNs with a Cur encapsulation efficiency of 87.54-95.32% and the Rha-based SLNs exhibited a small size but low stability to pH decreases and ionic strength. Thermal analysis and X-ray diffraction results confirmed that the SLNs with different lipid cores showed varying structures, melting and crystallization profiles. The emulsifiers slightly impacted the crystal polymorphism of MLCD-SLNs but largely influenced that of TP-SLNs. Meanwhile, the polymorphism transition was less significant for MLCD-SLNs, which accounted for the better stabilization of particle size and higher encapsulation efficiency of MLCD-SLNs during storage. In vitro studies showed that emulsifier formulation greatly impacted on the Cur bioavailability, whereby T20-SLNs showed much higher digestibility and bioavailability than that of SQ- and Rha-SLNs possibly due to the difference in the interfacial composition. Mathematical modeling analysis of the membrane release further confirmed that Cur was mainly released from the intestinal phase and T20-SLNs showed a faster release rate compared with other formulations. This work contributes to a better understanding of the performance of MLCD in lipophilic compound-loaded SLNs and has important implications for the rational design of lipid nanocarriers and in instructing their application in functional food products.
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Affiliation(s)
- Yasi Yu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Dechu Chen
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Yee Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Nannan Chen
- Department of Nutrition and Food Hygiene, Guangzhou Medical University, Guangzhou 511436, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
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10
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Opustilová K, Lapčíková B, Lapčík L, Gautam S, Valenta T, Li P. Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion. Foods 2023; 12:foods12071394. [PMID: 37048218 PMCID: PMC10093390 DOI: 10.3390/foods12071394] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/21/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
Curcuma is a world-renowned herb known for its immense health benefits. In this study, physicochemical analyses were performed on the curcumin standard sample and curcumin multiple emulsions. The emulsions were analysed for thermal and structural stability for 21 days. Confocal laser microscopy (CLSM) was performed in order to observe the emulsion encapsulation. Modulated differential scanning calorimetry (MDSC) and HPLC methods revealed a variety of curcuminoids (curcumin, demethoxycurcumin, bisdemethoxycurcumin, and cyclocurcumin) in the investigated curcumin standard. In addition, the MDSC method was found to be suitable and comparable to HPLC for determining the curcuminoid substances. The analysis of the curcumin release revealed a value of 0.18 w.% after 14 days as the equilibrium value. Furthermore, an increase in the sizes of the emulsions was observed at the end of the 21-day study. The emulsion stability index (ESI) was used to measure the stability of multiple emulsions. The ESI reached 55.8% between 7 and 21 days later. Nano droplets of the oil phase loaded with dispersed curcumin particles captured inside the water-based carboxymethylcellulose micelles were clearly observed by CLSM.
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Affiliation(s)
- Kristýna Opustilová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Barbora Lapčíková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
- Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
| | - Lubomír Lapčík
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
- Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
- Correspondence: ; Tel.: +420-576-035-115
| | - Shweta Gautam
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Tomáš Valenta
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Peng Li
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
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11
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Development and characterization of a fucoidan-based nanoemulsion using Nigella sativa oil for improvement of anti-obesity activity of fucoxanthin in an obese rat model. Int J Biol Macromol 2023; 235:123867. [PMID: 36870664 DOI: 10.1016/j.ijbiomac.2023.123867] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 02/23/2023] [Accepted: 02/24/2023] [Indexed: 03/06/2023]
Abstract
The anti-obesity activity of encapsulated fucoxanthin in fucoidan-based nanoemulsion was investigated. Then, high-fat diet (HFD) induced-obese rats were fed along with different treatments including administration of encapsulated fucoxanthin (10 mg/kg and 50 mg/kg/day), fucoidan (70 mg/kg), Nigella sativa oil (250 mg/kg), metformin (200 mg/kg), and free form of fucoxanthin (50 mg/kg) by oral gavage daily for 7 weeks. The study discovered that fucoidan-based nanoemulsions with a low and high dose of fucoxanthin had droplet size in the range of 181.70-184.87 nm and encapsulation efficacy of 89.94-91.68 %, respectively. Also exhibited 75.86 % and 83.76 % fucoxanthin in vitro release. The TEM images and FTIR spectera confirmed the particle size and encapsulation of fucoxanthin, respectively. Moreover, in vivo results revealed that encapsulated fucoxanthin reduced body and liver weight compared with a HFD group (p < 0.05). Biochemical parameters (FBS, TG, TC, HDL, LDL) and liver enzymes (ALP, AST, and ALT) were decreased after fucoxanthin and fucoidan administration. According to the histopathological analysis, fucoxanthin and fucoidan attenuated lipid accumulation in the liver.
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12
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Ouyang Y, Zhao J, Wang S. Multifunctional hydrogels based on chitosan, hyaluronic acid and other biological macromolecules for the treatment of inflammatory bowel disease: A review. Int J Biol Macromol 2023; 227:505-523. [PMID: 36495992 DOI: 10.1016/j.ijbiomac.2022.12.032] [Citation(s) in RCA: 32] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 11/28/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
Hydrogel is a three-dimensional network polymer material rich in water. It is widely used in the biomedical field because of its unique physical and chemical properties and good biocompatibility. In recent years, the incidence of inflammatory bowel disease (IBD) has gradually increased, and the disadvantages caused by traditional drug treatment of IBD have emerged. Therefore, there is an urgent need for new treatments to alleviate IBD. Hydrogel has become a potential therapeutic platform. However, there is a lack of comprehensive review of functional hydrogels for IBD treatment. This paper first summarizes the pathological changes in IBD sites. Then, the action mechanisms of hydrogels prepared from chitosan, sodium alginate, hyaluronic acid, functionalized polyethylene glycol, cellulose, pectin, and γ-polyglutamic acid on IBD were described from aspects of drug delivery, peptide and protein delivery, biologic therapies, loading probiotics, etc. In addition, the advanced functions of IBD treatment hydrogels were summarized, with emphasis on adhesion, synergistic therapy, pH sensitivity, particle size, and temperature sensitivity. Finally, the future development direction of IBD treatment hydrogels has been prospected.
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Affiliation(s)
- Yongliang Ouyang
- School of Materials and Chemistry, University of Shanghai for Science and Technology, No. 516 Jungong Road, Shanghai 200093,China
| | - Jiulong Zhao
- Department of Gastroenterology, Changhai Hospital, Naval Medical University, No. 168 Changhai Road, Shanghai 200433, China
| | - Shige Wang
- School of Materials and Chemistry, University of Shanghai for Science and Technology, No. 516 Jungong Road, Shanghai 200093,China.
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13
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Kan G, Zi Y, Li L, Gong H, Peng J, Wang X, Zhong J. Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion. Food Chem X 2023; 17:100590. [PMID: 36845465 PMCID: PMC9944614 DOI: 10.1016/j.fochx.2023.100590] [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: 08/24/2022] [Revised: 01/20/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
Herein, pH-cycle method was explored to prepare curcumin-encapsulated hydrophilic bovine bone gelatin (BBG/Cur) nanoparticle and then the obtained nanoparticle was applied to stabilize fish oil-loaded Pickering emulsion. The nanoparticle had a high encapsulation efficiency (93.9 ± 0.5 %) and loading capacity (9.4 ± 0.1 %) for curcumin. The nanoparticle-stabilized emulsion had higher emulsifying activity index (25.1 ± 0.9 m2/g) and lower emulsifying stability index (161.5 ± 18.8 min) than BBG-stabilized emulsion. The pH affected the initial droplet sizes and creaming index values of the Pickering emulsions: pH 11.0 < pH 5.0 ≈ pH 7.0 ≈ pH 9.0 < pH 3.0. Curcumin provided obvious antioxidant effect for the emulsions, which was also dependent on pH. The work suggested pH-cycle method could be used to prepare hydrophobic antioxidant-encapsulated hydrophilic protein nanoparticle. It also provided basic information on the development of protein nanoparticles for Pickering emulsion stabilization.
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Affiliation(s)
- Guangyi Kan
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Ye Zi
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Li Li
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Huan Gong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Jiawei Peng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Corresponding authors at: at: Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China (J. Zhong). National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China (Xichang Wang).
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China,Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China,Corresponding authors at: at: Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China (J. Zhong). National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China (Xichang Wang).
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14
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He J, Xie Y, Zhong J, Chen W, Fang S, Chen X, Peng S, Liu W, Liu C. Improving shikonin solubility and stability by encapsulation in natural surfactant-coated shikonin nanoparticles. J Food Sci 2023; 88:825-836. [PMID: 36625167 DOI: 10.1111/1750-3841.16445] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 11/21/2022] [Accepted: 12/15/2022] [Indexed: 01/11/2023]
Abstract
It is significant to develop a colloidal delivery system to improve the water solubility, stability, and bioavailability of shikonin, which is a hydrophobic plant polyphenol with a variety of physiological activities. In this study, three kinds of natural surfactants (saponin, sophorolipid, and rhamnolipid) were used to prepare shikonin nanoparticles by the pH-driven method. The physicochemical and structural properties of the shikonin nanoparticles were characterized, including particle size, zeta potential, and morphology. The encapsulation efficiencies of shikonin nanoparticles coated with saponin and sophorolipid were 97.6% and 97.3%, respectively, which were much higher than that of rhamnolipid-coated shikonin nanoparticles (19.0%). Shikonin nanoparticles coated with saponin and sophorolipid showed good resistance to heat and light and maintained long-term stability during storage. Moreover, shikonin nanoparticles coated with saponin and sophorolipid improved their in vitro-bioavailability. PRACTICAL APPLICATION: These article results are of great importance for improving the stability and bioavailability of shikonin in functional foods, dietary supplements, or pharmaceutical preparations. Moreover, this study provided theoretical and practical guides for further research of shikonin nanoparticles and may promote the development of natural colloidal delivery systems.
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Affiliation(s)
- Jie He
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Youfa Xie
- Jiangzhong Pharmaceutical Co., Ltd., Nanchang, Jiangxi, P. R. China
| | - Junzhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Wenrong Chen
- Sirio Pharma Co., Ltd., Shantou, Guangdong, P. R. China
| | - Suqiong Fang
- Sirio Pharma Co., Ltd., Shantou, Guangdong, P. R. China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, P. R. China.,National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi, P. R. China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, P. R. China
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15
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Lin Y, McClements DJ, Xiao J, Cao Y, Liu X. In Vitro-In Vivo Study of the Impact of Excipient Emulsions on the Bioavailability and Antioxidant Activity of Flavonoids: Influence of the Carrier Oil Type. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1488-1498. [PMID: 36580279 DOI: 10.1021/acs.jafc.2c05836] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The influence of the carrier oil type on the bioavailability and bioactivity of flavonoids (quercetin, kaempferol, and apigenin) was examined using in vitro digestion, in situ intestinal perfusion, and pharmacokinetic studies. Here, medium-chain triglycerides (MCTs), long-chain triglycerides (LCTs), or MCT/LCT mixtures (1:1, w/w) served as the oil phase of excipient emulsions. Overall, the bioavailability and antioxidant activity of flavonoids increased when they were coingested with excipient emulsions. The in vitro bioaccessibility of flavonoids was affected by the carrier oil: LCT (17.9-22.8%) > MCT/LCT (12.1-13.7%) > MCT (9.2-12.6%). These differences were mainly attributed to the fact that the mixed micelles formed after the digestion of LCTs had larger hydrophobic domains to solubilize more flavonoids. However, in vivo pharmacokinetic experiments showed that the flavonoid concentrations in rat serum were comparable for all carrier oils (p > 0.05). Our results assist in formulating excipient emulsions to enhance the efficacy of flavonoids.
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Affiliation(s)
- Yanping Lin
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Xiaojuan Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
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16
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Zhang G, Zhang Q, Wang L, Ji L, Han P, Zhao F, Su Q. Preparation and Optimization of O/W Emulsions Stabilized by Triglycerol Monolaurate for Curcumin Encapsulation. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248861. [PMID: 36557994 PMCID: PMC9781244 DOI: 10.3390/molecules27248861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/01/2022] [Accepted: 12/12/2022] [Indexed: 12/15/2022]
Abstract
Curcumin is one of the most studied chemo-preventive agents, which may cause suppression, retardation, or inversion of carcinogenesis. But its application is currently limited because of its poor water-solubility and bioaccessibility. A curcumin O/W emulsion was prepared by high-pressure homogenization, using triglyceride monolaurate as an emulsifier and medium chain triglycerides (MCT) as the oil phase. The effects of emulsifiers, emulsifier concentration, oil type, oil-to-water ratio, and homogenization pressure and processing cycles on the physical stability and droplet size distribution of curcumin-encapsulated O/W emulsions were evaluated in this study. The results showed that the mean droplet size of the O/W emulsions remained remarkably stable during 60 days of storage under both light and dark conditions. Curcumin retentions in O/W emulsions after 60 days of storage under light and dark conditions were 97.9% and 81.6%, respectively. In addition, during the simulated gastrointestinal digestion process, the mean droplet size of the O/W emulsions increased from 260 nm to 2743 nm after incubation with simulated gastric fluid (SGF) for 24 h, while the mean droplet size remained unchanged after incubation with simulated intestinal fluid (SIF). The results displayed negligible changes in curcumin content during incubation with simulated gastrointestinal fluids, indicating that effective protection of curcumin was achieved by encapsulation in the O/W emulsion. It is expected that curcumin will acquire high bioaccessibility and bioavailability when the O/W emulsion is to be used in clinical applications.
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Affiliation(s)
| | - Qiang Zhang
- Gansu Provincial Cancer Hospital, Lanzhou 730050, China
- Correspondence:
| | - Lan Wang
- Gansu Provincial Academic Institute for Medical Research, Lanzhou 730050, China
| | - Lei Ji
- Gansu Provincial Academic Institute for Medical Research, Lanzhou 730050, China
| | - Pengbing Han
- Gansu Provincial Cancer Hospital, Lanzhou 730050, China
| | - Fengju Zhao
- Gansu Provincial Cancer Hospital, Lanzhou 730050, China
| | - Qun Su
- Gansu Provincial Cancer Hospital, Lanzhou 730050, China
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17
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Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09771-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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Wang A, Jain S, Dia V, Lenaghan SC, Zhong Q. Shellac Micelles Loaded with Curcumin Using a pH Cycle to Improve Dispersibility, Bioaccessibility, and Potential for Colon Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15166-15177. [PMID: 36398904 DOI: 10.1021/acs.jafc.2c04428] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Delivery systems smaller than 50 nm are advantageous for cancer prevention. In this study, curcumin was dissolved in shellac micelles following co-dissolving at pH 13.0 and neutralization using glucono-delta-lactone. With 5% w/v shellac and 0.5-5 mg/mL curcumin, the loading capacity and encapsulation efficiency were up to 8.0 and 92.6%, respectively, and the nanocapsules had an average diameter of 20 nm. Differential scanning calorimetry, FTIR spectroscopy, and fluorescence spectroscopy results confirmed the encapsulation of curcumin in an amorphous state in shellac micelles. The neutral nanocapsule dispersions maintained the particle dimension and had less than 10% curcumin degradation during 4 week storage at 4 °C. Nanoencapsulating curcumin enhanced in vitro bioavailability and antiproliferation activity against colon cancer cells. After simulated digestions, ∼60% of the nanoencapsulated curcumin was not available for intestinal absorption, nanocapsules retained their structure, and nanoencapsulated curcumin remained active against colon cancer cells, indicating the potential delivery for colorectal cancer prevention.
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Affiliation(s)
- Anyi Wang
- Department of Food Science, University of Tennessee, Knoxville, Tennessee37996-4539, United States
| | - Surangna Jain
- Department of Food Science, University of Tennessee, Knoxville, Tennessee37996-4539, United States
| | - Vermont Dia
- Department of Food Science, University of Tennessee, Knoxville, Tennessee37996-4539, United States
| | - Scott C Lenaghan
- Department of Food Science, University of Tennessee, Knoxville, Tennessee37996-4539, United States
- Center for Agricultural Synthetic Biology, University of Tennessee Institute of Agriculture, Knoxville, Tennessee37996-4539, United States
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, Tennessee37996-4539, United States
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19
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Hybrid liposomes composed of hydrophilic emulsifiers and lecithin: Physicochemical, interaction and curcumin loading properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Verma K, Tarafdar A, Kumar D, Kumar Y, Rana JS, Badgujar PC. Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying. Food Res Int 2022; 160:111705. [DOI: 10.1016/j.foodres.2022.111705] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 06/03/2022] [Accepted: 07/15/2022] [Indexed: 12/28/2022]
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21
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Sahin SS, Akpinar AN, Gumus‐Bonacina CE. Formation and physical stability of hazelnut oil nanoemulsions: Comparison of a synthetic surfactant and a natural emulsifier. J SURFACTANTS DETERG 2022. [DOI: 10.1002/jsde.12621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Selvi Secil Sahin
- Department of Food Engineering Ankara University Ankara Turkey
- Department of Food Science and Nutrition University of Leeds Leeds UK
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22
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Meng Y, Qiu C, Li X, McClements DJ, Sang S, Jiao A, Jin Z. Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients. Crit Rev Food Sci Nutr 2022; 64:187-201. [PMID: 35930011 DOI: 10.1080/10408398.2022.2105800] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Polysaccharides are natural polymers isolated from plants, microorganisms, algae, and some animals they are composed of aldoses or ketoses linked by glycosidic bonds. Due to the affordability, abundance, safety, and functionality, polysaccharides are widely used in the foods and medicines to construct oral delivery systems for sensitive bioactive ingredients. In this article, the characteristics and applications of nanoscale polysaccharide-based delivery carriers are reviewed, including their ability to encapsulate, protect, and deliver bioactive ingredients. This review discusses the sources, characteristics, and functional properties of common food polysaccharides, including starch, pectin, chitosan, xanthan gum, and alginate. It also highlights the potential advantages of using polysaccharides for the construction of nano-delivery systems, such as nanoparticles, nanogels, nanoemulsions, nanocapsules, and nanofibers. Moreover, the application of delivery systems assembled from polysaccharides is summarized, with a focus on pH-responsive delivery of bioactives. There are some key findings and conclusions: Nanoscale polysaccharide delivery systems provide several advantages, including improved water-dispersibility, flavor masking, stability enhancement, reduced volatility, and controlled release; Polysaccharide nanocarriers can be used to construct pH-responsive delivery vehicles to achieve intestinal-targeted delivery and controlled release of bioactive ingredients; Polysaccharides can be used in combination with other biopolymers to form composite delivery systems with enhanced functional attributes.
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Affiliation(s)
- Yaxu Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, United States
| | - Shangyuan Sang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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23
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Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04074-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
AbstractIn this study, the effect of matrix compounds from natural curcuminoid resources on the stability of curcuminoids and emulsions thereof was evaluated. Curcuminoid emulsions were prepared curcuminoid rich sources (curcuminoid extract, an aqueous turmeric concentrate and turmeric powder) with medium-chain triglyceride oil as lipid phase, lecithin, and pectin as emulsifiers. The curcuminoid emulsions were exposed to light in the visible wavelength range (300 nm–800 nm) at the specific energy input of 0.47 kW/m2 for 7 days and to the temperature of 4 °C, 25 °C, 40 °C for 49 days. The total curcuminoid retention (TC), droplet size (DS) change, instability index (InI), and yellowness reduction (YR) was observed during the storage time. The half-life of curcuminoids in emulsions was increased to 21 h, while the half-life of free curcuminoids was 1.3 h in the light exposure test. The co-compounds from the curcuminoid sources contributed to the emulsion stability by increasing the viscosity. In the thermal exposure test, the matrix compound system retained more than 93% curcuminoids after 49 days of storage at 40 °C, whereas the phase separation increased significantly. However, the TC reduction was independent of the InI change and droplet agglomeration. The YR depended on the TC and the amount of co-components in the emulsion.
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24
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Mora-Gutierrez A, Marquez SA, Attaie R, Núñez de González MT, Jung Y, Woldesenbet S, Moussavi M. Mixed Biopolymer Systems Based on Bovine and Caprine Caseins, Yeast β-Glucan, and Maltodextrin for Microencapsulating Lutein Dispersed in Emulsified Lipid Carriers. Polymers (Basel) 2022; 14:polym14132600. [PMID: 35808646 PMCID: PMC9268938 DOI: 10.3390/polym14132600] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 12/20/2022] Open
Abstract
Lutein is an important antioxidant that quenches free radicals. The stability of lutein and hence compatibility for food fortification is a big challenge to the food industry. Encapsulation can be designed to protect lutein from the adverse environment (air, heat, light, pH). In this study, we determined the impact of mixed biopolymer systems based on bovine and caprine caseins, yeast β-glucan, and maltodextrin as wall systems for microencapsulating lutein dispersed in emulsified lipid carriers by spray drying. The performance of these wall systems at oil/water interfaces is a key factor affecting the encapsulation of lutein. The highest encapsulation efficiency (97.7%) was achieved from the lutein microcapsules prepared with the mixed biopolymer system of caprine αs1-II casein, yeast β-glucan, and maltodextrin. Casein type and storage time affected the stability of lutein. The stability of lutein was the highest (64.57%) in lutein microcapsules prepared with the mixed biopolymer system of caprine αs1-II casein, yeast β-glucan, and maltodextrin, whereas lutein microcapsules prepared with the biopolymer system of bovine casein, yeast β-glucan, and maltodextrin had the lowest (56.01%). The stability of lutein in the lutein microcapsules dramatically decreased during storage time. The antioxidant activity of lutein in the lutein microcapsules was closely associated with the lutein concentration.
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Affiliation(s)
- Adela Mora-Gutierrez
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
- Correspondence:
| | - Sixto A. Marquez
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA;
| | - Rahmat Attaie
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Maryuri T. Núñez de González
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Yoonsung Jung
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Selamawit Woldesenbet
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Mahta Moussavi
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
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Tunit P, Chittasupho C, Sriyakul K, Tungsuruthai P, Chakkavittumrong P, Na-Bangchang K, Kietinun S. Emulgels Containing Perilla frutescens Seed Oil, Moringa oleifera Seed Oil, and Mixed Seed Oil: Microemulsion and Safety Assessment. Polymers (Basel) 2022; 14:polym14122348. [PMID: 35745923 PMCID: PMC9231324 DOI: 10.3390/polym14122348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/04/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
P. frutescens seed oil and M. oleifera seed oil consist of fatty acids and sterols that are beneficial for skin. Mixing of these oils at 1:1 ratio has shown to increase antioxidant activity of oils. This study aims to formulate emulgels containing microemulsions of P. frutescens seed oil, M. oleifera seed oil, and mixed P. frutescens and M. oleifera seed oils. The chemical constituents of P. frutescens seed oil, M. oleifera seed oil, and mixed seed oil are analyzed by gas chromatography/mass spectrometry (GC/MS). The microemulsions are formulated by a phase titration method and characterized for the droplet size, polydispersity index, and zeta potential value using a dynamic light scattering technique. The physical and chemical stability of the microemulsions are investigated using a rheometer and UV-Visible spectrophotometer, respectively. The safety of microemulsion is evaluated on PBMC and human subjects. Emulgels containing three different types of microemulsion are formulated. The results show that P. frutescens seed oil is mainly composed of alpha-linolenic acid, linoleic acid, and oleic acid, whereas M. oleifera seed oil contains a high proportion of oleic acid. Mixed seed oil contains a comparable amount of alpha-linolenic acid and oleic acid. All types of oils are composed of β-sitosterol as the major plant sterol. Microemulsions of all types of oils are successfully prepared by using Tween 80 as a surfactant due to the largest transparent region of pseudoternary phase diagram. The size, polydispersity index, and zeta potential values of all types of microemulsion are in the acceptable range upon storage at 30 °C for 1 month. Microemulsions exhibit pseudoplastic flow behavior. The percent of remaining oils in all types of microemulsion is more than 90% after storage at 30 °C for 1 month. Emulgels containing three types of microemulsions exhibit good characteristics and no change in viscosity after storage at 4, 30, and 45 °C for 1 month. The safety results reveal that three types of microemulsion do not induce cytotoxicity to PBMC nor induce skin irritation and allergic reactions. Emulgels containing microemulsions developed in this study can be used to safely deliver P. frutescens seed oil, M. oleifera seed oil, and mixed seed oil to human skin.
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Affiliation(s)
- Prakairat Tunit
- Graduate Program in Integrative Medicine, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand; (P.T.); (K.S.); (P.T.)
| | - Chuda Chittasupho
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence: (C.C.); (S.K.)
| | - Kusuma Sriyakul
- Graduate Program in Integrative Medicine, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand; (P.T.); (K.S.); (P.T.)
| | - Parunkul Tungsuruthai
- Graduate Program in Integrative Medicine, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand; (P.T.); (K.S.); (P.T.)
| | - Panlop Chakkavittumrong
- Division of Dermatology, Department of Medicine, Faculty of Medicine, Thammasat University, Pathum Thani 12120, Thailand;
| | - Kesara Na-Bangchang
- Center of Excellence in Molecular Biology and Pharmacology of Malaria and Cholangiocarcinoma, Graduate Studies, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand;
- Graduate Program in Bioclinical Sciences, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand
| | - Somboon Kietinun
- Graduate Program in Integrative Medicine, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand; (P.T.); (K.S.); (P.T.)
- Correspondence: (C.C.); (S.K.)
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26
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Jiang T, Charcosset C. Encapsulation of curcumin within oil-in-water emulsions prepared by premix membrane emulsification: Impact of droplet size and carrier oil on the chemical stability of curcumin. Food Res Int 2022; 157:111475. [DOI: 10.1016/j.foodres.2022.111475] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 05/19/2022] [Accepted: 06/04/2022] [Indexed: 11/27/2022]
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27
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Tan Y, Zhou H, McClements DJ. Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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28
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Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6020019] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The food industry is trying to reformulate many of its products to replace functional ingredients that are chemically synthesized or isolated from animal sources (such as meat, fish, eggs, or milk) with ingredients derived from plant or microbial sources. This effort is largely a result of the demand for foods that are better for the environment, human health, and animal welfare. Many new kinds of plant- or microbial-derived proteins are being isolated for potential utilization as functional ingredients by the food industry. A major challenge in this area is the lack of standardized methods to measure and compare the functional performance of proteins under conditions they might be used in food applications. This information is required to select the most appropriate protein for each application. In this article, we discuss the physicochemical principles of emulsifier functionality and then present a series of analytical tests that can be used to quantify the ability of proteins to form and stabilize emulsions. These tests include methods for characterizing the effectiveness of the proteins to promote the formation and stability of the small droplets generated during homogenization, as well as their ability to stabilize the droplets against aggregation under different conditions (e.g., pH, ionic composition, temperature, and shearing). This information should be useful to the food industry when it is trying to identify alternative proteins to replace existing emulsifiers in specific food applications.
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Zhu JP, Liang MY, Ma YR, White LV, Banwell MG, Teng Y, Lan P. Enzymatic synthesis of an homologous series of long- and very long-chain sucrose esters and evaluation of their emulsifying and biological properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107149] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Zong S, Liu Y, Park HJ, Ye M, Li J. Curcumin solid dispersion based on three model acrylic polymers: formulation and release properties. BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902022e18946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Affiliation(s)
- Shuai Zong
- Hefei University of Technology, PR China; Yangzhou University, PR China
| | - Yuting Liu
- Hefei University of Technology, PR China
| | | | - Ming Ye
- Hefei University of Technology, PR China
| | - Jinglei Li
- Hefei University of Technology, PR China
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31
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Improving antioxidant ability of functional emulsifiers by conjugating polyphenols to sodium caseinate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112668] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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32
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Jeon WY, Yu JY, Kim HW, Park HJ. Production of customized food through the insertion of a formulated nanoemulsion using coaxial 3D food printing. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110689] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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33
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Vellido-Perez JA, Ochando-Pulido JM, Brito-de la Fuente E, Martinez-Ferez A. Effect of operating parameters on the physical and chemical stability of an oil gelled-in-water emulsified curcumin delivery system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6395-6406. [PMID: 33969886 DOI: 10.1002/jsfa.11310] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 04/15/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Curcumin is a natural antioxidant with important beneficial properties for health, although its low bioavailability and sensitivity to many environmental agents limits its use in the food industry. Furthermore, some studies mention a potential synergistic effect with omega-3 polyunsaturated fatty acids, comprising other bioactive compounds extremely unstable and susceptible to oxidation. A relatively novel strategy to avoid oxidation processes is to transform liquid oils into three-dimensional structures by adding a gelling agent and forming a self-assembled network that can later be vectorized by incorporating it into other systems. The present study aimed to design and optimize an oil gelled-in-water curcumin-loaded emulsion to maximize curcumin stability and minimize lipid oxidation in terms of some critical operating parameters, such as dispersed phase, emulsifier and stabilizer concentrations, and homogenization rate. RESULTS The operating conditions that had a significant effect on the formulation were the dispersed phase weight fraction affecting droplet size and total lipid oxidation, homogenization conditions affecting droplet size and primary lipid oxidation, and emulsifier concentration affecting droplet size (significance level = 95%). The optimal formulation for maximizing curcumin load and minimizing lipid oxidation in the oleogelified matrix was 140.4 g kg-1 dispersed phase, 50.0 g kg-1 emulsifier, 4.9 g kg-1 stabilizer and homogenization speed 1016 × g. CONCLUSION The results obtained in the present study provide a valuable tool for the rational design and development of oil gelled-in-water emulsions that stabilize and transport bioactive compounds such as curcumin. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | | | - Edmundo Brito-de la Fuente
- Innovation & Development Centers China & Germany Business Unit Parenteral Nutrition, Ketoanalogues & IV Fluids Pharmaceuticals & Devices Division, Fresenius Kabi Deutschland GmbH, Bad Homburg, Germany
| | - Antonio Martinez-Ferez
- Department of Chemical Engineering, Faculty of Sciences, University of Granada, Granada, Spain
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Chen Z, Wang X, Shi L, Liu Q, Gao Y, Chen W, Yang J, Yuan X, Feng J. Fabrication and Characterization of Prochloraz Nanoemulsion against Penicillium citrinum for the Postharvest Storage of Navel Oranges. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:13757-13766. [PMID: 34748347 DOI: 10.1021/acs.langmuir.1c02528] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Nanoemulsions have become extremely popular water-insoluble pesticide delivery systems in recent years. In this study, prochloraz nanoemulsions were obtained by selecting the mixing ratio of surfactants (6:1, 3:1, 2:1, 1:1, 1:2, 1:3, and 1:6), surfactant concentration, and shearing time. The optimal formula was 10 wt % prochloraz, 6 wt % surfactant (2 wt % CO-100 + 4 wt % CO-360) dissolved in 6 wt % hydrocarbon solvent (S-100A), and deionized water replenished to 100 wt %. This formula meets the quality index standards of the Food and Agriculture Organization. Compared with oil-in-water emulsion (EW), the prochloraz nanoemulsion exhibited higher antifungal activity against Penicillium citrinum in vitro (lower LC50 of 1.17 mg L-1) and in vivo (fewer lesions). In addition, the L02 cells treated with the nanoemulsion had a higher survival rate and lower apoptosis rate at the same concentration. Results showed that the toxicity of the prochloraz nanoemulsion on L02 cells was lower than that of EW. The findings provide an important method for developing an efficient, safe, and environment-friendly nanoemulsion for postharvest fruit storage.
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Affiliation(s)
- Zhiyang Chen
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Xinlian Wang
- National Navel Orange Engineering Research Center, Gannan Normal University, Ganzhou 341000, China
| | - Liyin Shi
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Qi Liu
- Medical College, Yangzhou University, Yangzhou 225009, China
| | - Yuan Gao
- Medical College, Yangzhou University, Yangzhou 225009, China
| | - Wang Chen
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Jinghan Yang
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Xiaoyong Yuan
- National Navel Orange Engineering Research Center, Gannan Normal University, Ganzhou 341000, China
| | - Jianguo Feng
- School of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
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35
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Verma K, Tarafdar A, Mishra V, Dilbaghi N, Kondepudi KK, Badgujar PC. Nanoencapsulated curcumin emulsion utilizing milk cream as a potential vehicle by microfluidization: Bioaccessibility, cytotoxicity and physico-functional properties. Food Res Int 2021; 148:110611. [PMID: 34507755 DOI: 10.1016/j.foodres.2021.110611] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 11/29/2022]
Abstract
Curcumin loaded milk cream emulsion was microfluidized at different pressures (50-200 MPa) and passes (1-4) using a full-factorial experimental design. Ultrasonicated and microfluidized emulsion was evaluated for particle size, morphological characteristics, antioxidant activity, rheological properties, bioaccessibility and cytotoxicity. Significant reduction was observed in the average particle size (358.2 nm) after microfluidization at 100 MPa/2nd pass. Transmission electron micrographs of the control (homogenized) and microfluidized (100 MPa/2nd pass) samples showed uniform distribution of fat globules in the microfluidized sample with partially dissolved curcumin particles (50-150 nm). Encapsulation efficiency of microfluidized emulsion was found to be significantly higher (97.88%) after processing as compared to control (91.21%). Two-fold (100%) increase in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and 25% increase in ferric-reducing antioxidant power (FRAP) was observed for microfluidized emulsions over control. Infrared spectrums of the emulsion exhibited shift in high intensity peaks indicating bond cleavage after microfluidization. After characterization, emulsions were subjected to in vitro digestion (oral, gastric and intestinal phase) to evaluate its bioaccessibility which was found to be remarkably increased by 30% after microfluidization. For assessing processing induced safety of the formulation, in vitro cytotoxicity of the microfluidized nanocurcumin emulsion was evaluated by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay on HepG2 cells, wherein high % of cell viability (>93%) was seen even at a dose as high as 900 µg/mL revealing no toxic effect of the processing technique (microfluidization). This study highlights the efficacy of microfluidization as a technique and that of milk cream as an inexpensive, yet potential vehicle for generating stable and bio-accessible nano-curcumin emulsion.
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Affiliation(s)
- Kiran Verma
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana 131 028, India
| | - Ayon Tarafdar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana 131 028, India; Livestock Production and Management Section, Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122, India
| | - Vijendra Mishra
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana 131 028, India
| | - Neeraj Dilbaghi
- Department of Nano and Bio Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125 001, India
| | - Kanthi Kiran Kondepudi
- Food & Nutritional Biotechnology Division, Healthy Gut Research Group, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306, India
| | - Prarabdh C Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana 131 028, India.
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36
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Guo Q, Bayram I, Shu X, Su J, Liao W, Wang Y, Gao Y. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants. Food Chem 2021; 367:130726. [PMID: 34352698 DOI: 10.1016/j.foodchem.2021.130726] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 07/23/2021] [Accepted: 07/26/2021] [Indexed: 11/27/2022]
Abstract
The impact of different complexes on the properties of β-carotene-loaded emulsions was investigated by measuring the droplet size, encapsulation efficiency, droplet morphology, and physical stability. The photo and thermal stability of β-carotene and its bioaccessibility during digestion were also analyzed. Comparing to the emulsions stabilized by other complexes, the emulsion stabilized by the high methoxyl pectin-rhamnolipid-pea protein isolate-curcumin (HMP-Rha-PPI-Cur) complex had the smallest droplet size (17.53 ± 0.15 μm) and the maximum encapsulation efficiency for curcumin (90.33 ± 0.03 %) and β-carotene (92.16 ± 0.01 %). The emulsion stabilized by the HMP-Rha-PPI-Cur complex exhibited better physical stability against creaming. The retention rate of β-carotene in the HMP-Rha-PPI-Cur complex-stabilized emulsion was 17.75 ± 0.02 and 33.64 ± 0.02 % after UV irradiation and thermal treatment. The HMP-Rha-PPI-Cur complex-stabilized emulsion also had a higher level of free fatty acid released (43.67 %) and higher bioaccessibility of β-carotene (32.35 ± 0.02 %).
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Affiliation(s)
- Qing Guo
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ipek Bayram
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, United States
| | - Xin Shu
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jiaqi Su
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wenyan Liao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuan Wang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Li Q, Shi J, Du X, McClements DJ, Chen X, Duan M, Liu L, Li J, Shao Y, Cheng Y. Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of β-carotene in oil-in-water nanoemulsions. Food Chem 2021; 357:129714. [PMID: 33865002 DOI: 10.1016/j.foodchem.2021.129714] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/30/2021] [Accepted: 03/24/2021] [Indexed: 12/15/2022]
Abstract
A natural antioxidant emulsifier, tea polysaccharide conjugate (TPC), was isolated from Chin brick tea. The impact of TPC on β-carotene stability and bioaccessibility in oil-in-water nanoemulsions was assessed. TPC exhibited strong antioxidant activity and could be used to fabricate stable nanoemulsions (d < 140 nm). The extent of lipid digestion was considerably lower for lipid droplets coated by TPC (68%) than Tween 80 (94%) or whey protein isolate (WPI) (89%), probably because TPC formed interfacial layers that hindered the access of lipases to lipids. The chemical stability of β-carotene in TPC-nanoemulsions was markedly higher than in those formulated with Tween 80 or WPI due to the high antioxidant activity of TPC. The bioaccessibility of β-carotene (20-30%) was independent of emulsifier type. TPC from Chin brick tea can therefore be used as a dual-purpose functional ingredient in emulsified foods.
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Affiliation(s)
- Qian Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Jinglan Shi
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Xiaolin Du
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China
| | | | - Xiaoqiang Chen
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Mengran Duan
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Lu Liu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jing Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yundong Shao
- Zhejiang Skyherb Biotechnology Inc., Anji, Zhejiang 313300, China
| | - Yong Cheng
- Zhejiang Skyherb Biotechnology Inc., Anji, Zhejiang 313300, China
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In vitro and in vivo study of the enhancement of carotenoid bioavailability in vegetables using excipient nanoemulsions: Impact of lipid content. Food Res Int 2021; 141:110162. [DOI: 10.1016/j.foodres.2021.110162] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 01/13/2021] [Accepted: 01/13/2021] [Indexed: 01/30/2023]
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40
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Formation and Stabilization of W 1/O/W 2 Emulsions with Gelled Lipid Phases. Molecules 2021; 26:molecules26020312. [PMID: 33435343 PMCID: PMC7827339 DOI: 10.3390/molecules26020312] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 01/02/2021] [Accepted: 01/04/2021] [Indexed: 11/16/2022] Open
Abstract
Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a challenge mainly due to water migration, which could be reduced by lipid phase gelation. This study aimed to assess the impact of lipid phase state being liquid or gelled using glyceryl stearate (GS) at 1% (w/w) as well as the hydrophilic emulsifier (T80: Tween 80 or lecithin) and the oil type (MCT:medium chain triglyceride or corn oil (CO) as long chain triglyceride) on the formation and stabilization of chlorophyllin W1/O/W2 emulsions. Their colloidal stability against temperature and light exposure conditions was evaluated. Gelling both lipid phases (MCT and CO) rendered smaller W1 droplets during the first emulsification step, followed by formation of W1/O/W2 emulsions with smaller W1/O droplet size and more stable against clarification. The stability of W1/O/W2 emulsions was sensitive to a temperature increase, which might be related to the lower gelling degree of the lipid phase at higher temperatures. This study provides valuable insight for the formation and stabilization of W1/O/W2 emulsions with gelled lipid phases as delivery systems of hydrophilic bioactive compounds under common food storage conditions.
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Hamd W, Patra D, El-Rassy H. Curcumin-loaded metal oxide aerogels: supercritical drying and stability. RSC Adv 2021; 11:34479-34486. [PMID: 35494760 PMCID: PMC9042724 DOI: 10.1039/d1ra06693e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 10/18/2021] [Indexed: 11/21/2022] Open
Abstract
Curcumin, known as a potential antioxidant and anti-inflammatory agent, has major limitations for its therapeutic use because of its lack of water solubility and relatively low bioavailability. We report for the first time the loading of different metal oxide aerogels with curcumin. The aerogels were prepared via the sol–gel process and dried under supercritical conditions. Mixing curcumin with the metal precursors prior to the formation of the solid network ensures maximum entrapment. The curcumin–network interactions stabilize the organic moiety and create hybrid aerogels as potential vehicles for curcumin in various media. The aerogels were characterized by FTIR spectroscopy, thermogravimetric analysis, electron microscopy, and fluorescence spectroscopy to confirm their hybrid nature. The stability study by fluorescence spectroscopy revealed three distinct behaviors depending on the nature of the metal oxide: (i) a minor interaction between curcumin and the solid network slightly affecting the microenvironment; (ii) a quenching phenomenon when iron is present explained by a coordination between the iron ions and curcumin; and (iii) a strong complexation of the metal ions with curcumin after gelation. Metal oxide aerogels are investigated as encapsulation media for curcumin, a polyphenol having potential uses in medicine, probing, and sensing.![]()
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Affiliation(s)
- Wael Hamd
- Department of Chemistry, American University of Beirut, P. O. Box 11-0236, Riad El-Solh 1107 2020, Beirut, Lebanon
| | - Digambara Patra
- Department of Chemistry, American University of Beirut, P. O. Box 11-0236, Riad El-Solh 1107 2020, Beirut, Lebanon
| | - Houssam El-Rassy
- Department of Chemistry, American University of Beirut, P. O. Box 11-0236, Riad El-Solh 1107 2020, Beirut, Lebanon
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Nanostructured lipid carriers loaded with curcuminoids: Physicochemical characterization, in vitro release, ex vivo skin penetration, stability and antioxidant activity. Eur J Pharm Sci 2020; 155:105533. [DOI: 10.1016/j.ejps.2020.105533] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 07/31/2020] [Accepted: 08/25/2020] [Indexed: 12/22/2022]
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43
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Zhang S, Kang L, Hu S, Hu J, Fu Y, Hu Y, Yang X. Carboxymethyl chitosan microspheres loaded hyaluronic acid/gelatin hydrogels for controlled drug delivery and the treatment of inflammatory bowel disease. Int J Biol Macromol 2020; 167:1598-1612. [PMID: 33220374 DOI: 10.1016/j.ijbiomac.2020.11.117] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 10/31/2020] [Accepted: 11/16/2020] [Indexed: 12/12/2022]
Abstract
A major drawback of oral treatment of inflammatory bowel disease (IBD) is the non-specific distribution of drugs during long-term treatment. Despite its effectiveness as an anti-inflammatory drug, curcumin (CUR) is limited by its low bioavailability in IBD treatment. Herein, a pH-sensitive composite hyaluronic acid/gelatin (HA/GE) hydrogel drug delivery system containing carboxymethyl chitosan (CC) microspheres loaded with CUR was fabricated for IBD treatment. The composition and structure of the composite system were optimized and the physicochemical properties were characterized using infrared spectroscopy, X-ray diffraction, swelling, and release behavior studies. In vitro, the formulation exhibited good sustained release property and the drug release rate was 65% for 50 h. In vivo pharmacokinetic experiments indicated that high level of CUR was maintained in the colon tissue for more than 24 h; it also played an anti-inflammatory role by evaluating the histopathological changes through hematoxylin and eosin (H&E), myeloperoxidase (MPO), and immunofluorescent staining. Additionally, the formulation substantially inhibited the level of the main pro-inflammatory cytokines of interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) secreted by macrophages, compared to the control group. The pharmacodynamic experiment showed that the formulation group of CUR@gels had the best therapeutic effect on colitis in mice. The composite gel delivery system has potential for the effective delivery of CUR in the treatment of colitis. This study also provides a reference for the design and preparation of a new oral drug delivery system with controlled release behavior.
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Affiliation(s)
- Shangwen Zhang
- School of Pharmaceutical Science, South-Central University for Nationalities, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, China
| | - Li Kang
- School of Pharmaceutical Science, South-Central University for Nationalities, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, China
| | - Sheng Hu
- School of Pharmaceutical Science, South-Central University for Nationalities, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, China
| | - Jie Hu
- School of Pharmaceutical Science, South-Central University for Nationalities, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, China
| | - Yanping Fu
- School of Pharmaceutical Science, South-Central University for Nationalities, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, China
| | - Yan Hu
- School of Pharmaceutical Science, South-Central University for Nationalities, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, China.
| | - Xinzhou Yang
- School of Pharmaceutical Science, South-Central University for Nationalities, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan 430074, China.
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Huguet-Casquero A, Gainza E, Pedraz JL. Towards Green Nanoscience: From extraction to nanoformulation. Biotechnol Adv 2020; 46:107657. [PMID: 33181241 DOI: 10.1016/j.biotechadv.2020.107657] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 09/22/2020] [Accepted: 11/03/2020] [Indexed: 12/11/2022]
Abstract
The use of nanotechnology has revolutionized many biotechnological sectors, from bioengineering to medicine, passing through food and cosmetic fields. However, their clinic and industrial application has been into the spotlight due to their safety risk and related side effects. As a result, Green Nanoscience/Nanotechnology emerged as a strategy to prevent any associated nanotoxicity, via implementation of sustainable processes across the whole lifecycle of nanoformulation. Notwithstanding its success across inorganic nanoparticles, the green concept for organic nanoparticle elaboration is still at its infancy. This, coupled with the organic nanoparticles being the most commonly used in biomedicine, highlights the need to implement specific green principles for their elaboration. In this review, we will discuss the possible green routes for the proper design of organic nanoparticles under the umbrella of Green Nanoscience: from the extraction of nanomaterials and active compounds to their final nanoformulation.
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Affiliation(s)
- Amaia Huguet-Casquero
- NanoBioCel Group, Laboratory of Pharmaceutics, University of the Basque Country (UPV/EHU), School of Pharmacy, Paseo de la Universidad 7, Vitoria- Gasteiz 01006, Spain; Biosasun S.A, Iturralde 10, Etxabarri-Ibiña, Zigoitia 01006, Spain
| | - Eusebio Gainza
- Biosasun S.A, Iturralde 10, Etxabarri-Ibiña, Zigoitia 01006, Spain
| | - Jose Luis Pedraz
- NanoBioCel Group, Laboratory of Pharmaceutics, University of the Basque Country (UPV/EHU), School of Pharmacy, Paseo de la Universidad 7, Vitoria- Gasteiz 01006, Spain; Biomedical Research Networking Center in Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), Vitoria-Gasteiz, Spain.
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45
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Hamad A, Suriyarak S, Devahastin S, Borompichaichartkul C. A novel approach to develop spray-dried encapsulated curcumin powder from oil-in-water emulsions stabilized by combined surfactants and chitosan. J Food Sci 2020; 85:3874-3884. [PMID: 33067839 DOI: 10.1111/1750-3841.15488] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 08/15/2020] [Accepted: 09/11/2020] [Indexed: 11/30/2022]
Abstract
In this study, a novel approach to prepare spray-dried encapsulated curcumin powder was investigated. The effects of surfactants viz. Tween 80 (at 0.25 to 0.75% wt) and lecithin (at 1% wt) and of a stabilizer viz. chitosan (at 0 to 0.375% wt) on the characteristics of curcumin-based emulsions as well as on physicochemical properties of the resulting spray-dried encapsulated powder were determined. The optimal emulsion was noted to be the one formulated with 0.50 and 0.25% wt, respectively, of Tween 80 and chitosan (T0.50/C0.25). Spray-dried powder prepared from the optimal emulsion was compared to that prepared from an emulsion with 0.5% Tween 80 and 0% chitosan (T0.50/C0.00), as well as that from an emulsion with 0.25% Tween 80 and 0.25% chitosan (T0.25/C0.25). Physical properties of all powders were not significantly different. However, the encapsulation efficiency of T0.50/C0.25 powder (72.28%) was significantly higher than those of T0.50/C0.00 (47.19%) and T0.25/C0.25 powder (51.61%). Ferric reducing antioxidant powers of T0.50/C0.25 and T0.25/C0.25 powders were comparable but significantly higher than that of T0.50/C0.00 powder. After reconstitution, the mean particle sizes of T0.50/C0.25 and T0.25/C0.25 remained unchanged due to the protection by chitosan. T0.50/C0.00 powder was noted to exhibit the highest bioaccessibility (89.32%) in the simulated gastrointestinal tract. PRACTICAL APPLICATION: The results of this study can be used as a guideline to develop a stable formulation of curcumin feed emulsion that can later be transformed into an encapsulated powdery form via spray drying. Such a guideline should prove useful for a company looking for a way to produce high-quality functional ingredients and/or products from curcumin.
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Affiliation(s)
- Alwani Hamad
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.,Department of Chemical Engineering, Faculty of Engineering and Science, Universitas Muhammadiyah Purwokerto, Banyumas, Central Java, 53182, Indonesia
| | - Sarisa Suriyarak
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.,Emerging Process for Food Functionality Design (EPFFD) Research Unit, Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, 10140, Thailand
| | - Chaleeda Borompichaichartkul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.,Emerging Process for Food Functionality Design (EPFFD) Research Unit, Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
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46
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Feng T, Hu Z, Wang K, Zhu X, Chen D, Zhuang H, Yao L, Song S, Wang H, Sun M. Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin. Int J Biol Macromol 2020; 161:746-754. [DOI: 10.1016/j.ijbiomac.2020.06.088] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 06/08/2020] [Accepted: 06/11/2020] [Indexed: 01/29/2023]
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47
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Kharat M, Aberg J, Dai T, McClements DJ. Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9205-9212. [PMID: 32786867 DOI: 10.1021/acs.jafc.0c01877] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The water dispersibility, chemical stability, and bioaccessibility of curcumin, a labile hydrophobic nutraceutical, can be enhanced by incorporating it inside the oil droplets of oil-in-water emulsions or nanoemulsions. In these multiphase systems, the curcumin remains relatively stable to degradation when surrounded by oil but degrades rapidly when surrounded by water. We hypothesized that the size of the lipid droplets would therefore impact the stability of encapsulated curcumin by altering the surface area of oil exposed to water. The effect of droplet surface area on the kinetics of curcumin degradation was therefore studied by producing emulsions with different mean droplet diameters (d32) and therefore different specific surface areas (AS): large (d32 = 20.9 μm; AS = 300 m2 kg-1); medium (d32 = 2.53 μm; AS = 2500 m2 kg-1); small (d32 = 0.26 μm; AS = 24,000 m2 kg-1); and very small (d32 = 0.083 μm; AS = 80,000 m2 kg-1) emulsions. All the emulsions initially had milky-yellow appearances and were relatively stable to aggregation during the course of the experiments. However, rapid creaming was observed in the large and medium emulsions because of their relatively large droplet size. The emulsions all exhibited some color fading during storage, with the rate of curcumin degradation increasing with decreasing droplet size. For instance, the percentage of curcumin remaining in the emulsions after 17 days storage was 91.4 ± 1.5 > 77.3 ± 6.6 > 66.7 ± 1.9 ≫ 30.6 ± 2.8% for the large, medium, small, and very small emulsions, respectively. The more rapid chemical degradation of the curcumin in the smaller droplets can be attributed to the fact that curcumin exchange between the interior and exterior of the droplets occurs more rapidly as the droplet dimensions decrease. Our results indicate that the droplet size plays a critical role in the degradation of curcumin encapsulated in emulsions, which may have important consequences for the formulation of curcumin-enriched foods and beverages with enhanced bioactivity. In particular, it suggests that emulsions are more effective at chemically stabilizing curcumin than nanoemulsions.
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Affiliation(s)
- Mahesh Kharat
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Joy Aberg
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Taotao Dai
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China
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48
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Hu W, Liu P, Liu G, Lu X. Recovered Camellia oleiferalecithin by acid and enzymatic oil‐degumming: chemical composition and emulsifying properties. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14566] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Wenna Hu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Pengzhan Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou 510640 China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety South China University of Technology Guangzhou 510640 China
| | - Xiaozhu Lu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
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49
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Jiang T, Liao W, Charcosset C. Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications. Food Res Int 2020; 132:109035. [PMID: 32331634 DOI: 10.1016/j.foodres.2020.109035] [Citation(s) in RCA: 123] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 01/22/2020] [Accepted: 01/25/2020] [Indexed: 12/27/2022]
Abstract
Curcumin is widely acknowledged for its beneficial activities. However, its application has remained challenging due to its low aqueous solubility, biochemical/structural degradation and poor bioavailability. For these reasons, many researches are aimed at overcoming these limitations using lipid-based nanosystems to encapsulate curcumin, especially nanoemulsions. This review highlights the theoretical aspects and recent advances of preparation technologies (phase inversion temperature, phase inversion composition, ultrasonication, high pressure homogenization and microfluidization) for encapsulation of curcumin in nanoemulsions. Additionally, the specific factors in designing nanoemulsions systems that affect the chemical stability and in vitro bioaccessibility of the encapsulated curcumin are discussed. Also, the importance of nanoemulsions in improving antioxidant, anti-inflammatory and anticancer activities of curcumin is underlined. Curcumin-loaded nanoemulsions preparation technologies have been proposed to provide efficient, systematic, and practical protocols for improved applications of curcumin. Additionally, key factors that influence curcumin delivery include the nature of emulsifier, the type and the amount of carrier oil and emulsifier-curcumin interactions. The pharmacological activities of curcumin including antioxidant, anti-inflammatory and anticancer activities can be improved by nanoemulsions.
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Affiliation(s)
- Tian Jiang
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 boulevard du 11 novembre 1918, F-69100 Villeurbanne, France
| | - Wei Liao
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 boulevard du 11 novembre 1918, F-69100 Villeurbanne, France
| | - Catherine Charcosset
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 boulevard du 11 novembre 1918, F-69100 Villeurbanne, France.
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50
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Ke L, Xu Y, Gao G, Wang H, Yu Z, Zhou J, Rao P, Wang Q, Yu J. Catalase to demulsify oil-in-water fish oil-polysorbate emulsion and affect lipid oxidation. Food Res Int 2020; 133:109169. [PMID: 32466946 DOI: 10.1016/j.foodres.2020.109169] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 03/06/2020] [Accepted: 03/15/2020] [Indexed: 11/19/2022]
Abstract
The physicochemical and oxidative stability of oil emulsion has been one of the major challenges in food industry. Factors influencing the emulsion stability have seemingly been exhaustedly elucidated, such as temperature, pH, salts, proteins, polysaccharides and digestive enzymes. Here we report the previously unrecognized influence of catalase on emulsion stability. Submicron oil-in-water fish oil emulsion was prepared by high speed homogenization in the presence of polysorbate 80. Influence of catalase on the emulsion's stability was investigated in comparison with its deactivated version and bovine serum albumin (BSA) by visual examination, turbidity and DLS measurement and TEM observation. Catalase demulsified the emulsion instantly in a concentration-responsive manner at concentrations higher than 0.8 μmol/L, resulting a decreased turbidity, oil flocculation and precipitation of the enzyme itself. Neither BSA nor the thermally inactivated CAT caused demulsification at the same speed, indicating that CAT's demulsification effect was attributed to its enzymatic activity rather than its general protein properties. The enlargement of oil-polysorbate droplets and precipitation of CAT were confirmed by both TEM and DLS. Furthermore, CAT's demulsification effect was found irrelevant of the lipid oxidation. This insight into catalase's influences on emulsion not only sheds lights on food processing and shelf-life, nutritional value and potential biological effects, but also presents an exciting challenge to elucidate the mechanism behind.
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Affiliation(s)
- Lijing Ke
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yang Xu
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Guanzhen Gao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Huiqin Wang
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Zhaoshuo Yu
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianwu Zhou
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
| | - Pingfan Rao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ji Yu
- Jishou University, Institute of Food Science, Jishou, China
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