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Yu D, Li H, Liu Y, Yang X, Yang W, Fu Y, Zuo YA, Huang X. Application of the molecular dynamics simulation GROMACS in food science. Food Res Int 2024; 190:114653. [PMID: 38945587 DOI: 10.1016/j.foodres.2024.114653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 06/14/2024] [Accepted: 06/15/2024] [Indexed: 07/02/2024]
Abstract
Food comprises proteins, lipids, sugars and various other molecules that constitute a multicomponent biological system. It is challenging to investigate microscopic changes in food systems solely by performing conventional experiments. Molecular dynamics (MD) simulation serves as a crucial bridge in addressing this research gap. The Groningen Machine for Chemical Simulations (GROMACS) is an open-source, high-performing molecular dynamics simulation software that plays a significant role in food science research owing to its high flexibility and powerful functionality; it has been used to explore the molecular conformations and the mechanisms of interaction between food molecules at the microcosmic level and to analyze their properties and functions. This review presents the workflow of the GROMACS software and emphasizes the recent developments and achievements in its applications in food science research, thus providing important theoretical guidance and technical support for obtaining an in-depth understanding of the properties and functions of food.
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Affiliation(s)
- Dongping Yu
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Haiping Li
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Yuzi Liu
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Xingqun Yang
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Wei Yang
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yiran Fu
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yi-Ao Zuo
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Xianya Huang
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
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2
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D'Amore T, Chaari M, Falco G, De Gregorio G, Zaraî Jaouadi N, Ali DS, Sarkar T, Smaoui S. When sustainability meets health and innovation: The case of Citrus by-products for cancer chemoprevention and applications in functional foods. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2024; 58:103163. [DOI: 10.1016/j.bcab.2024.103163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
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3
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Feng S, Sheng J, Yu J, Lin Y, Shao P. Enhancing acid stability of citral through internal structure modulation in nanostructured lipid carriers with solid lipids and phospholipids. Food Res Int 2024; 182:114148. [PMID: 38519178 DOI: 10.1016/j.foodres.2024.114148] [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: 12/04/2023] [Revised: 02/05/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
In this current study, the internal structure of nanostructured lipid carriers was modulated by phospholipids (lecithin PC, hydrogenated soybean phospholipid HPC) and solid lipids to achieve stable encapsulation of citral. The presence of high melting point HPC could construct α-crystalline type with more lattice defects and effectively inhibit β-ization. The HPC group could maintain the particle size at 155.9-186.9 nm, the polydispersity index (PDI) at 0.182-0.321, the Zeta potential at -57.58 mV to -49.35 mV and the retention rate of citral at 91.33-98.49 % in the acidic environments of 2 mM and 20 mM hydrochloric acid solutions. The recrystallization index (RI) of NLC increased with the number of solid lipid ester bonds (from 3.57 % to 16.58 % in the PC group and from 0.82 % to 12.47 % in the HPC group). The results illustrated that the number of solid lipid ester bonds and the melting point of phospholipids affected crystallinity of the lipid matrix and thus the stability of encapsulated citral. Hydrogenated phospholipid with high melting points was more beneficial in stabilizing citral. The present study improved the acidic stability of citral and provided a new thought for the application of citral in acidic beverages.
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Affiliation(s)
- Simin Feng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Jialu Sheng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
| | - Jiahao Yu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China; Eco-Industrial Innovation Institute ZJUT, Quzhou 324000, Zhejiang, People's Republic of China.
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4
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Devi LS, Jaiswal AK, Jaiswal S. Lipid incorporated biopolymer based edible films and coatings in food packaging: A review. Curr Res Food Sci 2024; 8:100720. [PMID: 38559379 PMCID: PMC10978484 DOI: 10.1016/j.crfs.2024.100720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 02/27/2024] [Accepted: 03/14/2024] [Indexed: 04/04/2024] Open
Abstract
In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of the functional properties, roles, and fabrication techniques associated with lipid-based materials in food packaging. It explores the unique advantages of lipids, including waxes, resins, and fatty acids, in providing effective water vapor, gas, and microbial barriers. When integrated with other biopolymers, such as proteins and polysaccharides, lipid-based composite films demonstrate superior thermal, mechanical, and barrier properties. The review also covers the application of these innovative coatings in preserving a wide range of fruits and vegetables, highlighting their role in reducing moisture loss, controlling respiration rates, and maintaining firmness. Furthermore, the safety aspects of lipid-based coatings are discussed to address consumer and regulatory concerns.
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Affiliation(s)
- L. Susmita Devi
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, BTR, Assam, 783370, India
| | - Amit K. Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
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5
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David C, de Souza JF, Silva AF, Grazioli G, Barboza AS, Lund RG, Fajardo AR, Moraes RR. Cannabidiol-loaded microparticles embedded in a porous hydrogel matrix for biomedical applications. JOURNAL OF MATERIALS SCIENCE. MATERIALS IN MEDICINE 2024; 35:14. [PMID: 38353746 PMCID: PMC10866797 DOI: 10.1007/s10856-023-06773-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Accepted: 12/19/2023] [Indexed: 02/16/2024]
Abstract
In this study, poly (lactic-co-glycolic acid) (PLGA) microparticles loaded with cannabidiol (CBD) were synthesized (PLGA@CBD microparticles) and embedded up to 10 wt% in a chondroitin sulfate/polyvinyl alcohol hydrogel matrix. In vitro chemical, physical, and biological assays were carried out to validate the potential use of the modified hydrogels as biomaterials. The microparticles had spherical morphology and a narrow range of size distribution. CBD encapsulation efficiency was around 52%, loading was approximately 50%. Microparticle addition to the hydrogels caused minor changes in their morphology, FTIR and thermal analyses confirmed these changes. Swelling degree and total porosity were reduced in the presence of microparticles, but similar hydrophilic and degradation in phosphate buffer solution behaviors were observed by all hydrogels. Rupture force and maximum strain at rupture were higher in the modified hydrogels, whereas modulus of elasticity was similar across all materials. Viability of primary human dental pulp cells up to 21 days was generally not influenced by the addition of PLGA@CBD microparticles. The control hydrogel showed no antimicrobial activity against Staphylococcus aureus, whereas hydrogels with 5% and 10% PLGA@CBD microparticles showed inhibition zones. In conclusion, the PLGA@CBD microparticles were fabricated and successfully embedded in a hydrogel matrix. Despite the hydrophobic nature of CBD, the physicochemical and morphological properties were generally similar for the hydrogels with and without the CBD-loaded microparticles. The data reported in this study suggested that this original biomaterial loaded with CBD oil has characteristics that could enable it to be used as a scaffold for tissue/cellular regeneration.
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Affiliation(s)
- Carla David
- Biopathological Research Group, Faculty of Dentistry (GIBFO), University of the Andes, Mérida, Venezuela.
- Graduate Program in Dentistry, Universidade Federal de Pelotas, Pelotas, Brazil.
| | - Jaqueline F de Souza
- Laboratory of Technology and Development of Composites and Polymeric Materials-LaCoPol, Universidade Federal de Pelotas, Pelotas, Brazil
| | - Adriana F Silva
- Graduate Program in Dentistry, Universidade Federal de Pelotas, Pelotas, Brazil
| | - Guillermo Grazioli
- Department of Dental Materials, Universidad de la República, Montevideo, Uruguay
| | - Andressa S Barboza
- Graduate Program in Dentistry, Universidade Federal de Pelotas, Pelotas, Brazil
| | - Rafael G Lund
- Graduate Program in Dentistry, Universidade Federal de Pelotas, Pelotas, Brazil
| | - André R Fajardo
- Laboratory of Technology and Development of Composites and Polymeric Materials-LaCoPol, Universidade Federal de Pelotas, Pelotas, Brazil
| | - Rafael R Moraes
- Graduate Program in Dentistry, Universidade Federal de Pelotas, Pelotas, Brazil
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Qiao J, Hu A, Zhou H, Lu Z, Meng F, Shi C, Bie X. Drug-loaded lipid nanoparticles improve the removal rates of the Staphylococcus aureus biofilm. Biotechnol J 2024; 19:e2300159. [PMID: 38403400 DOI: 10.1002/biot.202300159] [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: 04/20/2023] [Revised: 01/11/2024] [Accepted: 01/16/2024] [Indexed: 02/27/2024]
Abstract
Biofilms of the foodborne pathogen Staphylococcus aureus show improved resistance to antibiotics and are difficult to eliminate. To enhance antibacteria and biofilm dispersion via extracellular matrix diffusion, a new lipid nanoparticle was prepared, which employed a mixture of phospholipids and a 0.8% surfactin shell. In the lipid nanoparticle, 31.56 μg mL-1 of erythromycin was encapsulated. The lipid nanoparticle size was approximately 52 nm and the zeta-potential was -67 mV, which was measured using a Marvin laser particle size analyzer. In addition, lipid nanoparticles significantly dispersed the biofilms of S. aureus W1, CICC22942, and CICC 10788 on the surface of stainless steel, reducing the total viable count of bacteria in the biofilms by 103 CFU mL-1 . In addition, the lipid nanoparticle can remove polysaccharides and protein components from the biofilm matrix. The results of laser confocal microscopy showed that the lipid nanoparticles effectively killed residual bacteria in the biofilms. Thus, to thoroughly eliminate biofilms on material surfaces in food factories to avoid repeated contamination, drug-lipid nanoparticles present a suitable method to achieve this.
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Affiliation(s)
- Jiaju Qiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
- College of Life Science, Xuzhou Medical University, Xuzhou, People's Republic of China
| | - Antuo Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Haibo Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Fanqiang Meng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Changzheng Shi
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Xiaomei Bie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
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Azevedo MA, Teixeira JA, Pastrana L, Cerqueira MA. Rhamnolipids: A biosurfactant for the development of lipid-based nanosystems for food applications. Compr Rev Food Sci Food Saf 2024; 23:e13252. [PMID: 38284602 DOI: 10.1111/1541-4337.13252] [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: 10/28/2022] [Revised: 08/28/2023] [Accepted: 09/20/2023] [Indexed: 01/30/2024]
Abstract
Biosurfactants (surfactants synthesized by microorganisms) are produced by microorganisms and are suitable for use in different areas. Among biosurfactants, rhamnolipids are the most studied and popular, attracting scientists, and industries' interest. Due to their unique characteristics, the rhamnolipids have been used as synthetic surfactants' alternatives and explored in food applications. Besides the production challenges that need to be tackled to guarantee efficient production and low cost, their properties need to be adjusted to the final application, where the pH instability needs to be considered. Moreover, regulatory approval is needed to start being used in commercial applications. One characteristic of interest is their capacity to form oil-in-water nanosystems. Some of the most explored have been nanoemulsions, solid-lipid nanoparticles and nanostructured lipid carriers. This review presents an overview of the main properties of rhamnolipids, asserts the potential and efficiency of rhamnolipids to replace the synthetic surfactants in the development of nanosystems, and describes the rhamnolipids-based nanosystems used in food applications. It also discusses the main characteristics and methodologies used for their characterization and in the end, some of the main challenges are highlighted.
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Affiliation(s)
- Maria A Azevedo
- International Iberian Nanotechnology Laboratory, Braga, Portugal
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Lorenzo Pastrana
- International Iberian Nanotechnology Laboratory, Braga, Portugal
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8
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Homayoonfal M, Aminianfar A, Asemi Z, Yousefi B. Application of Nanoparticles for Efficient Delivery of Quercetin in Cancer Cells. Curr Med Chem 2024; 31:1107-1141. [PMID: 36856173 DOI: 10.2174/0929867330666230301121611] [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: 10/31/2022] [Revised: 01/07/2023] [Accepted: 01/13/2023] [Indexed: 03/02/2023]
Abstract
Quercetin (Qu, 3,5,7,3', 4'-pentahydroxyflavanone) is a natural polyphenol compound abundantly found in health food or plant-based products. In recent decades, Qu has gained significant attention in the food, cosmetic, and pharmaceutic industries owning to its wide beneficial therapeutic properties such as antioxidant, anti-inflammatory and anticancer activities. Despite the favorable roles of Qu in cancer therapy due to its numerous impacts on the cell signaling axis, its poor chemical stability and bioavailability, low aqueous solubility as well as short biological half-life have limited its clinical application. Recently, drug delivery systems based on nanotechnology have been developed to overcome such limitations and enhance the Qu biodistribution following administration. Several investigations have indicated that the nano-formulation of Qu enjoys more remarkable anticancer effects than its free form. Furthermore, incorporating Qu in various nano-delivery systems improved its sustained release and stability, extended its circulation time, enhanced its accumulation at target sites, and increased its therapeutic efficiency. The purpose of this study was to provide a comprehensive review of the anticancer properties of various Qu nano-formulation to augment their effects on different malignancies. Various targeting strategies for improving Qu delivery, including nanoliposomes, lipids, polymeric, micelle, and inorganic nanoparticle NPs, have been discussed in this review. The results of the current study illustrated that a combination of appropriate nano encapsulation approaches with tumor-oriented targeting delivery might lead to establishing QU nanoparticles that can be a promising technique for cancer treatment.
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Affiliation(s)
- Mina Homayoonfal
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, I.R. Iran
| | - Azadeh Aminianfar
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, I.R. Iran
| | - Zatollah Asemi
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, I.R. Iran
| | - Bahman Yousefi
- Molecular Medicine Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Biochemistry, Faculty of Medicine, Tabriz University of Medical Sciences, Tabriz, Iran
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Wang C, Tian W, Song Z, Wang Q, Cao Y, Xiao J. Effects of solid lipid ratio in curcumin loaded emulsions on its gastrointestinal fate: Colloidal stability and mucus absorption efficiency. Food Res Int 2024; 175:113631. [PMID: 38128976 DOI: 10.1016/j.foodres.2023.113631] [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: 08/09/2023] [Revised: 10/17/2023] [Accepted: 10/21/2023] [Indexed: 12/23/2023]
Abstract
Emulsions offer a promising approach for enhancing the bioavailability of lipophilic active compounds when administered orally. Nonetheless, the impact of lipid matrix composition on the efficacy of penetration and bioavailability remains uncertain. This research investigated the effects of solid lipid ratio in emulsions on colloidal stability, mucus permeability, and bioavailability in vivo. To assess colloidal stability in the gastrointestinal tract (GIT), Turbiscan was employed. The results indicated that an elevated solid lipid ratio improved intestinal stability through the formation of aggregations that resisted pancreatic absorption, as confirmed by TEM. The absorption in various intestinal sections was tested using the Ussing Chamber model. Notably, emulsion with 0 % solid lipid (G0M10) exhibited the highest cumulative permeation across the duodenum (221.2 ± 21.19 ng), jejunum (713.1 ± 20.93 ng), and ileum (1056.3 ± 392.06 ng) due to its higher in vitro release rate (>60 %) and smaller particle size. The cumulative permeation decreased with increasing solid lipid ratio. CLSM revealed that emulsions with a solid lipid ratio exceeding 50 % exhibited poor mucus permeability within 15 min due to aggregation during the passage in the GIT. However, over an extended penetration time (30 min), higher permeability was observed, reaching approximately 30 μm. In vitro release studies indicated that a higher solid lipid ratio resulted in a reduced release rate of curcumin (<60 %) compared to G0M10 (66.9 ± 3.58 %). Correlation analysis unveiled a positive link between bioavailability and in vitro release rate, while a negative correlation emerged with the solid lipid ratio. This work underscores the significance of solid lipid ratios in emulsions for optimizing bioavailability through their influence on stability, permeability, and release of lipophilic compounds in the GIT.
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Affiliation(s)
- Chujing Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, PR China
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, PR China
| | - Zengliu Song
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, PR China
| | - Qun Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, PR China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, PR China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, PR China.
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Stahl MA, Lüdtke FL, Grimaldi R, Gigante ML, Ribeiro APB. Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils. Food Res Int 2024; 176:113821. [PMID: 38163721 DOI: 10.1016/j.foodres.2023.113821] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 11/28/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
The use of lipids from conventional oils and fats to produce solid lipid nanoparticles (SLN) attracting interest from the food industry, since due their varying compositions directly affects crystallization behavior, stability, and particle sizes (PS) of SLN. Thus, this study aimed evaluate the potential of fully hydrogenated oils (hardfats) with different hydrocarbon chain lengths to produce SLN using different emulsifiers. For that, fully hydrogenated palm kern (FHPkO), palm (FHPO), soybean (FHSO), microalgae (FHMO) and crambe (FHCO) oils were used. Span 60 (S60), soybean lecithin (SL), and whey protein isolate (WPI) were used as emulsifiers. The physicochemical characteristics and crystallization properties of SLN were evaluated during 60 days. Results indicates that the crystallization properties were more influenced by the hardfat used. SLN formulated with FHPkO was more unstable than the others, and hardfats FHPO, FHSO, FHMO, and FHCO exhibited the appropriate characteristics for use to produce SLN. Concerning emulsifiers, S60- based SLN showed high instability, despite the hardfat used. SL-based and WPI-based SLN formulations, showed a great stability, with crystallinity properties suitable for food incorporation.
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Affiliation(s)
- Marcella Aparecida Stahl
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil.
| | - Fernanda Luisa Lüdtke
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil; CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
| | - Renato Grimaldi
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
| | - Mirna Lúcia Gigante
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, Brazil
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Zhou Y, Cai CY, Wang C, Hu GM, Li YT, Han MJ, Hu S, Cheng P. Ferric-loaded lipid nanoparticles inducing ferroptosis-like cell death for antibacterial wound healing. Drug Deliv 2023; 30:1-8. [DOI: 10.1080/10717544.2022.2152134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Affiliation(s)
- Ying Zhou
- Department of Gynecology, Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China
| | - Chong-Yang Cai
- Department of Urology, Hangzhou TCM Hospital Affiliated to Zhejiang Chinese Medical University, Hangzhou, China
| | - Cheng Wang
- School of Pharmacy, Changzhou University, Changzhou, China
| | - Guo-Ming Hu
- Department of General Surgery (Breast and Thyroid Surgery), Shaoxing People's Hospital (Shaoxing Hospital, Zhejiang University School of Medicine), Zhejiang, China
| | - Yu-Ting Li
- School of Pharmacy, Changzhou University, Changzhou, China
| | - Meng-Jiao Han
- Department of Nephrology, Sir Run Run Shaw Hospital, Zhejiang University School of Medicine, Hangzhou, China
| | - Shen Hu
- Department of Obstetrics, Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China
| | - Pu Cheng
- Department of Gynecology, Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China
- Key Laboratory of Tumor Microenvironment and Immune Therapy of Zhejiang Province
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12
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Singh AK, Pal P, Pandey B, Goksen G, Sahoo UK, Lorenzo JM, Sarangi PK. Development of "Smart Foods" for health by nanoencapsulation: Novel technologies and challenges. Food Chem X 2023; 20:100910. [PMID: 38144773 PMCID: PMC10740092 DOI: 10.1016/j.fochx.2023.100910] [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: 04/26/2023] [Revised: 09/18/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
Importance of nanotechnology may be seen by penetration of its application in diverse areas including the food sector. With investigations and advancements in nanotechnology, based on feedback from these diverse areas, ease, and efficacy are also increasing. The food sector may use nanotechnology to encapsulate smart foods for increased health, wellness, illness prevention, and effective targeted delivery. Such nanoencapsulated targeted delivery systems may further add to the economic and nutritional properties of smart foods like stability, solubility, effectiveness, safeguard against disintegration, permeability, and bioavailability of smart/bioactive substances. But in the way of application, the fabrication of nanomaterials/nanostructures has several challenges which range from figuring out the optimal technique for obtaining them to determining the most suitable form of nanostructure for a bioactive molecule of interest. This review precisely addresses concepts, recent advances in fabrication techniques as well as current challenges/glitches of nanoencapsulation with special reference to smart foods/bioactive components. Since dealing with food materials also raises the quest for safety and regulatory norms a brief overview of the safety and regulatory aspects of nanomaterials/nanoencapsulation is also presented.
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Affiliation(s)
- Akhilesh Kumar Singh
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari, Bihar 845401, India
| | - Priti Pal
- Shri Ramswaroop Memorial College of Engineering & Management, Tewariganj, Faizabad, Road, Lucknow 226028, India
| | - Brijesh Pandey
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari, Bihar 845401, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey
| | | | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Prakash Kumar Sarangi
- College of Agriculture, Central Agricultural University, Imphal 795004, Manipur, India
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13
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Sguizzato M, Ferrara F, Baraldo N, Bondi A, Guarino A, Drechsler M, Valacchi G, Cortesi R. Bilosomes and Biloparticles for the Delivery of Lipophilic Drugs: A Preliminary Study. Antioxidants (Basel) 2023; 12:2025. [PMID: 38136145 PMCID: PMC10741235 DOI: 10.3390/antiox12122025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/14/2023] [Accepted: 11/17/2023] [Indexed: 12/24/2023] Open
Abstract
In this study, bile acid-based vesicles and nanoparticles (i.e., bilosomes and biloparticles) are studied to improve the water solubility of lipophilic drugs. Ursodeoxycholic acid, sodium cholate, sodium taurocholate and budesonide were used as bile acids and model drugs, respectively. Bilosomes and biloparticles were prepared following standard protocols with minor changes, after a preformulation study. The obtained systems showed good encapsulation efficiency and dimensional stability. Particularly, for biloparticles, the increase in encapsulation efficiency followed the order ursodeoxycholic acid < sodium cholate < sodium taurocholate. The in vitro release of budesonide from both bilosytems was performed by means of dialysis using either a nylon membrane or a portion of Wistar rat small intestine and two receiving solutions (i.e., simulated gastric and intestinal fluids). Both in gastric and intestinal fluid, budesonide was released from bilosystems more slowly than the reference solution, while biloparticles showed a significant improvement in the passage of budesonide into aqueous solution. Immunofluorescence experiments indicated that ursodeoxycholic acid bilosomes containing budesonide are effective in reducing the inflammatory response induced by glucose oxidase stimuli and counteract ox-inflammatory damage within intestinal cells.
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Affiliation(s)
- Maddalena Sguizzato
- Department of Chemical, Pharmaceutical and Agricultural Sciences (DoCPAS), University of Ferrara, I-44121 Ferrara, Italy; (M.S.); (F.F.); (N.B.); (A.B.)
| | - Francesca Ferrara
- Department of Chemical, Pharmaceutical and Agricultural Sciences (DoCPAS), University of Ferrara, I-44121 Ferrara, Italy; (M.S.); (F.F.); (N.B.); (A.B.)
| | - Nada Baraldo
- Department of Chemical, Pharmaceutical and Agricultural Sciences (DoCPAS), University of Ferrara, I-44121 Ferrara, Italy; (M.S.); (F.F.); (N.B.); (A.B.)
| | - Agnese Bondi
- Department of Chemical, Pharmaceutical and Agricultural Sciences (DoCPAS), University of Ferrara, I-44121 Ferrara, Italy; (M.S.); (F.F.); (N.B.); (A.B.)
| | - Annunziata Guarino
- Department of Neurosciences and Rehabilitation, University of Ferrara, I-44121 Ferrara, Italy;
| | - Markus Drechsler
- Bavarian Polymer Institute (BPI), Keylab “Electron and Optical Microscopy”, University of Bayreuth, D-95440 Bayreuth, Germany;
| | - Giuseppe Valacchi
- Department of Environmental Sciences and Prevention, University of Ferrara, I-44121 Ferrara, Italy;
- Animal Science Department NC Research Campus, Plants for Human Health Institute, NC State University, Kannapolis, NC 28081, USA
- Department of Food and Nutrition, Kyung Hee University, Seoul S02447, Republic of Korea
| | - Rita Cortesi
- Department of Chemical, Pharmaceutical and Agricultural Sciences (DoCPAS), University of Ferrara, I-44121 Ferrara, Italy; (M.S.); (F.F.); (N.B.); (A.B.)
- Biotechnology Interuniversity Consortium (C.I.B.), Ferrara Section, University of Ferrara, I-44121 Ferrara, Italy
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14
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Rathee S, Ojha A, Upadhyay A, Xiao J, Bajpai VK, Ali S, Shukla S. Biogenic engineered nanomaterials for enhancing bioavailability via developing nano-iron-fortified smart foods: advances, insight, and prospects of nanobionics in fortification of food. Food Funct 2023; 14:9083-9099. [PMID: 37750182 DOI: 10.1039/d3fo02473c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
Iron deficiency is a significant cause of iron deficiency anemia (IDA). Treatment of IDA is challenging due to several challenges, including low target bioavailability, low palatability, poor pharmacokinetics, and extended therapeutic regimes. Nanotechnology holds the promise of revolutionizing the management and treatment of IDA. Smart biogenic engineered nanomaterials (BENMs) such as lipids, protein, carbohydrates, and complex nanomaterials have been the subject of extensive research and opened new avenues for people and the planet due to their enhanced physicochemical, rheological, optoelectronic, thermomechanical, biological, magnetic, and nutritional properties. Additionally, they show eco-sustainability, low biotoxicity, active targeting, enhanced permeation and retention, and stimuli-responsive characteristics. We examine the opportunities offered by emerging smart BENMs for the treatment of iron deficiency anemia by utilizing iron-fortified smart foods. We review the progress made so far and other future directions to maximize the impact of smart nanofortification on the global population. The toxicity effects are also discussed with commercialization challenges.
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Affiliation(s)
- Shweta Rathee
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India.
| | - Ankur Ojha
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India.
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India.
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Vivek K Bajpai
- Department of Energy and Materials Engineering, Dongguk University, Seoul 04620, Republic of Korea
| | - Sajad Ali
- Department of Biotechnology, Yeungnam University, South Korea.
| | - Shruti Shukla
- Department of Nanotechnology, North Eastern Hill University (NEHU), East Khasi Hills, Shillong, 793022, Meghalaya, India.
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15
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Hessel V, Escribà-Gelonch M, Schmidt S, Tran NN, Davey K, Al-Ani LA, Muhd Julkapli N, Abdul Wahab Y, Khalil I, Woo MW, Gras S. Nanofood Process Technology: Insights on How Sustainability Informs Process Design. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2023; 11:11437-11458. [PMID: 37564955 PMCID: PMC10410668 DOI: 10.1021/acssuschemeng.3c01223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/10/2023] [Indexed: 08/12/2023]
Abstract
Nanostructured products are an actively growing area for food research, but there is little information on the sustainability of processes used to make these products. In this Review, we advocate for selection of sustainable process technologies during initial stages of laboratory-scale developments of nanofoods. We show that selection is assisted by predictive sustainability assessment(s) based on conventional technologies, including exploratory ex ante and "anticipatory" life-cycle assessment. We demonstrate that sustainability assessments for conventional food process technologies can be leveraged to design nanofood process concepts and technologies. We critically review emerging nanostructured food products including encapsulated bioactive molecules and processes used to structure these foods at laboratory, pilot, and industrial scales. We apply a rational method via learning lessons from sustainability of unit operations in conventional food processing and critically apportioned lessons between emerging and conventional approaches. We conclude that this method provides a quantitative means to incorporate sustainability during process design for nanostructured foods. Findings will be of interest and benefit to a range of food researchers, engineers, and manufacturers of process equipment.
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Affiliation(s)
- Volker Hessel
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | | | - Svenja Schmidt
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Nam Nghiep Tran
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Kenneth Davey
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Lina A. Al-Ani
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Nurhidayatullaili Muhd Julkapli
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Yasmin Abdul Wahab
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Ibrahim Khalil
- Healthcare
Pharmaceuticals Limited, Rajendrapur, Gazipur 1741, Bangladesh
| | - Meng Wai Woo
- Department
of Chemical & Materials Engineering, University of Auckland, Auckland 1142, New Zealand
| | - Sally Gras
- Department
of Chemical Engineering and Bio21 Molecular Science and Biotechnology
Institute, University of Melbourne, Melbourne 3010, Australia
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16
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Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds. Antioxidants (Basel) 2023; 12:antiox12030633. [PMID: 36978881 PMCID: PMC10045442 DOI: 10.3390/antiox12030633] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 02/21/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023] Open
Abstract
Various active compounds are easily damaged, so they need protection and must be easily absorbed and targeted. This problem can be overcome by encapsulating in the form of solid lipid nanoparticles (SLNs). Initially, SLNs were widely used to encapsulate hydrophobic (non-polar) active compounds because of their matched affinity and interactions. Currently, SLNs are being widely used for the encapsulation of hydrophilic (polar) and semipolar active compounds, but there are challenges, including increasing their entrapment efficiency. This review provides information on current research on SLNs for encapsulation and delivery systems for active and antioxidant compounds, which includes various synthesis methods and applications of SLNs in various fields of utilization. SLNs can be developed starting from the selection of solid lipid matrices, emulsifiers/surfactants, types of active compounds or antioxidants, synthesis methods, and their applications or utilization. The type of lipid used determines crystal formation, control of active compound release, and encapsulation efficiency. Various methods can be used in the SLN fabrication of active compounds and hydrophilic/hydrophobic antioxidants, which have advantages and disadvantages. Fabrication design, which includes the selection of lipid matrices, surfactants, and fabrication methods, determines the characteristics of SLNs. High-shear homogenization combined with ultrasonication is the recommended method and has been widely used because of the ease of preparation and good results. Appropriate fabrication design can produce SLNs with stable active compounds and antioxidants that become suitable encapsulation systems for various applications or uses.
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17
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Guo S, Ma C, Hu Y, Song Z, Wang T, Yang R. A notable impact of lipid matrices on cholesterol bioaccessibility from phytosterols-loaded nanostructured lipid carriers during in vitro intestinal digestion. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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18
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Subroto E, Andoyo R, Indiarto R, Lembong E, Rahmani F. Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2115066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Robi Andoyo
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Elazmanawati Lembong
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Fani Rahmani
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
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19
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Pinna N, Ianni F, Blasi F, Stefani A, Codini M, Sabatini S, Schoubben A, Cossignani L. Unconventional Extraction of Total Non-Polar Carotenoids from Pumpkin Pulp and Their Nanoencapsulation. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238240. [PMID: 36500333 PMCID: PMC9736262 DOI: 10.3390/molecules27238240] [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: 10/07/2022] [Revised: 11/21/2022] [Accepted: 11/21/2022] [Indexed: 11/29/2022]
Abstract
Pumpkin is considered a functional food with beneficial effects on human health due to the presence of interesting bioactives. In this research, the impact of unconventional ultrasound-assisted extraction (UAE) and microwave-assisted extraction techniques on the recovery of total non-polar carotenoids from Cucurbita moschata pulp was investigated. A binary (hexane:isopropanol, 60:40 v/v) and a ternary (hexane:acetone:ethanol, 50:25:25 v/v/v) mixture were tested. The extracts were characterized for their antioxidant properties by in vitro assays, while the carotenoid profiling was determined by high-performance liquid chromatography coupled with a diode array detector. UAE with the binary mixture (30 min, 45 °C) was the most successful extracting technique, taking into consideration all analytical data and their correlations. In parallel, solid lipid nanoparticles (SLN) were optimized for the encapsulation of the extract, using β-carotene as a reference compound. SLN, loaded with up to 1% β-carotene, had dimensions (~350 nm) compatible with increased intestinal absorption. Additionally, the ABTS ((2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay showed that the technological process did not change the antioxidant capacity of β-carotene. These SLN will be used to load an even higher percentage of the extract without affecting their dimensions due to its liquid nature and higher miscibility with the lipid with respect to the solid β-carotene.
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Affiliation(s)
- Nicola Pinna
- Section of Food Sciences and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
| | - Federica Ianni
- Section of Food Sciences and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
| | - Francesca Blasi
- Section of Food Sciences and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
- Correspondence: (F.B.); (A.S.); Tel.: +39-075-585-7954 (F.B.); +39-075-585-2057 (A.S.)
| | - Arianna Stefani
- Section of Pharmaceutical Chemistry and Technology, Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
| | - Michela Codini
- Section of Food Sciences and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
| | - Stefano Sabatini
- Section of Pharmaceutical Chemistry and Technology, Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
| | - Aurélie Schoubben
- Section of Pharmaceutical Chemistry and Technology, Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
- Correspondence: (F.B.); (A.S.); Tel.: +39-075-585-7954 (F.B.); +39-075-585-2057 (A.S.)
| | - Lina Cossignani
- Section of Food Sciences and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
- Center for Perinatal and Reproductive Medicine, Santa Maria della Misericordia University Hospital, University of Perugia, 06132 Perugia, Italy
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20
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Recent developments of nanomedicine delivery systems for the treatment of pancreatic cancer. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.104042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Ren R, Lim C, Li S, Wang Y, Song J, Lin TW, Muir BW, Hsu HY, Shen HH. Recent Advances in the Development of Lipid-, Metal-, Carbon-, and Polymer-Based Nanomaterials for Antibacterial Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:nano12213855. [PMID: 36364631 PMCID: PMC9658259 DOI: 10.3390/nano12213855] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/28/2022] [Accepted: 10/28/2022] [Indexed: 05/29/2023]
Abstract
Infections caused by multidrug-resistant (MDR) bacteria are becoming a serious threat to public health worldwide. With an ever-reducing pipeline of last-resort drugs further complicating the current dire situation arising due to antibiotic resistance, there has never been a greater urgency to attempt to discover potential new antibiotics. The use of nanotechnology, encompassing a broad range of organic and inorganic nanomaterials, offers promising solutions. Organic nanomaterials, including lipid-, polymer-, and carbon-based nanomaterials, have inherent antibacterial activity or can act as nanocarriers in delivering antibacterial agents. Nanocarriers, owing to the protection and enhanced bioavailability of the encapsulated drugs, have the ability to enable an increased concentration of a drug to be delivered to an infected site and reduce the associated toxicity elsewhere. On the other hand, inorganic metal-based nanomaterials exhibit multivalent antibacterial mechanisms that combat MDR bacteria effectively and reduce the occurrence of bacterial resistance. These nanomaterials have great potential for the prevention and treatment of MDR bacterial infection. Recent advances in the field of nanotechnology are enabling researchers to utilize nanomaterial building blocks in intriguing ways to create multi-functional nanocomposite materials. These nanocomposite materials, formed by lipid-, polymer-, carbon-, and metal-based nanomaterial building blocks, have opened a new avenue for researchers due to the unprecedented physiochemical properties and enhanced antibacterial activities being observed when compared to their mono-constituent parts. This review covers the latest advances of nanotechnologies used in the design and development of nano- and nanocomposite materials to fight MDR bacteria with different purposes. Our aim is to discuss and summarize these recently established nanomaterials and the respective nanocomposites, their current application, and challenges for use in applications treating MDR bacteria. In addition, we discuss the prospects for antimicrobial nanomaterials and look forward to further develop these materials, emphasizing their potential for clinical translation.
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Affiliation(s)
- Ruohua Ren
- Department of Materials Science and Engineering, Faculty of Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Chiaxin Lim
- Department of Materials Science and Engineering, Faculty of Engineering, Monash University, Clayton, VIC 3800, Australia
- Biomedicine Discovery Institute, Department of Biochemistry and Molecular Biology, Monash University, Clayton, VIC 3800, Australia
| | - Shiqi Li
- Department of Materials Science and Engineering, Faculty of Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Yajun Wang
- College of Chemistry & Materials Engineering, Wenzhou University, Wenzhou 325035, China
| | - Jiangning Song
- Biomedicine Discovery Institute, Department of Biochemistry and Molecular Biology, Monash University, Clayton, VIC 3800, Australia
| | - Tsung-Wu Lin
- Department of Chemistry, Tunghai University, No.1727, Sec.4, Taiwan Boulevard, Xitun District, Taichung 40704, Taiwan
| | | | - Hsien-Yi Hsu
- School of Energy and Environment, Department of Materials Science and Engineering, City University of Hong Kong, Kowloon Tong, Hong Kong 518057, China
| | - Hsin-Hui Shen
- Department of Materials Science and Engineering, Faculty of Engineering, Monash University, Clayton, VIC 3800, Australia
- Biomedicine Discovery Institute, Department of Biochemistry and Molecular Biology, Monash University, Clayton, VIC 3800, Australia
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22
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Procopio FR, Ferraz MC, do Prado-Silva L, Paulino BN, Sant’Ana AS, Pastore GM, do Amaral Sobral PJ, Hubinger MD. Antifungal Synergistic Effect of Paprika and Cinnamon Oleoresins and Their Coencapsulation by Spray Chilling Technique to Produce a Carotenoid-Cinnamaldehyde-Rich Food Powder. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02918-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Molteni C, La Motta C, Valoppi F. Improving the Bioaccessibility and Bioavailability of Carotenoids by Means of Nanostructured Delivery Systems: A Comprehensive Review. Antioxidants (Basel) 2022; 11:antiox11101931. [PMID: 36290651 PMCID: PMC9598319 DOI: 10.3390/antiox11101931] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 12/04/2022] Open
Abstract
Carotenoids are bioactive compounds provided by the diet playing a key role in maintaining human health. Therefore, they should be ingested daily in an adequate amount. However, even a varied and well-balanced diet does not guarantee an adequate intake, as both the bioaccessibility and bioavailability of the compounds significantly affect their absorption. This review summarizes the main results achieved in improving the bioaccessibility and bioavailability of carotenoids by means of nanostructured delivery systems, discussing in detail the available lipid-based and biopolymeric nanocarriers at present, with a focus on their formulation and functional efficiency. Although the toxicity profile of these innovative delivery systems is not fully understood, especially for long-term intake, these systems are an effective and valuable approach to increase the availability of compounds of nutritional interest.
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Affiliation(s)
- Camilla Molteni
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
| | - Concettina La Motta
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Correspondence: ; Tel.: +39-050-2219593
| | - Fabio Valoppi
- Department of Food and Nutrition, University of Helsinki, PL 66, Agnes Sjöbergin katu 2, 00014 Helsinki, Finland
- Faculty of Agriculture and Forestry, Helsinki Institute of Sustainability Science, University of Helsinki, 00014 Helsinki, Finland
- Department of Physics, University of Helsinki, PL 64, Gustaf Hällströmin katu 2, 00014 Helsinki, Finland
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24
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Nanostructured lipid carriers (NLCs) stabilized by natural or synthetic emulsifiers for lutein delivery: Improved physicochemical stability, antioxidant activity, and bioaccessibility. Food Chem 2022; 403:134465. [DOI: 10.1016/j.foodchem.2022.134465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/30/2022]
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25
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Recent progress in the application of plant-based colloidal drug delivery systems in the pharmaceutical sciences. Adv Colloid Interface Sci 2022; 307:102734. [DOI: 10.1016/j.cis.2022.102734] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/24/2022] [Accepted: 07/13/2022] [Indexed: 01/11/2023]
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26
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Gomes da Silva M, Ramponi Rodrigues de Godoi K, Pavie Cardoso L, Paula Badan Ribeiro A. Effect of stabilization and fatty acids chain length on the crystallization behavior of interesterified blends during storage. Food Res Int 2022; 157:111208. [DOI: 10.1016/j.foodres.2022.111208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 11/04/2022]
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27
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Sani MA, Tavassoli M, Azizi-Lalabadi M, Mohammadi K, McClements DJ. Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application. Adv Colloid Interface Sci 2022; 305:102709. [PMID: 35640316 DOI: 10.1016/j.cis.2022.102709] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 12/21/2022]
Abstract
Consumers are becoming increasingly aware of the impact of their dietary choices on the environment, animal welfare, and health, which is causing many of them to adopt more plant-based diets. For this reason, many sectors of the food industry are reformulating their products to contain more plant-based ingredients. This article describes recent research on the formation and application of nano-enabled colloidal delivery systems formulated from plant-based ingredients, such as polysaccharides, proteins, lipids, and phospholipids. These delivery systems include nanoemulsions, solid lipid nanoparticles, nanoliposomes, nanophytosomes, and biopolymer nanoparticles. The composition, size, structure, and charge of the particles in these delivery systems can be manipulated to create novel or improved functionalities, such as improved robustness, higher optical clarity, controlled release, and increased bioavailability. There have been major advances in the design, assembly, and application of plant-based edible nanoparticles within the food industry over the past decade or so. As a result, there are now a wide range of different options available for creating delivery systems for specific applications. In the future, it will be important to establish whether these formulations can be produced using economically viable methods and provide the desired functionality in real-life applications.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student's Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
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28
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McClements DJ, Öztürk B. Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6884-6900. [PMID: 33787251 DOI: 10.1021/acs.jafc.1c03020] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Phytochemicals are relatively small molecular species found in edible plants that may exhibit a diverse range of techno- and biofunctional attributes. In particular, there has been great interest in the identification, isolation, and utilization of dietary phytochemicals that can be used as natural pigments, antioxidants, or antimicrobials or that may improve human health and wellbeing by preventing chronic diseases, such as cardiovascular diseases, diabetes, obesity, and cancer. Relatively high levels of these phytochemicals are often present in the waste streams produced by the food and agriculture industry, such as the peels, stems, roots, or leaves of plants, that are normally discarded or turned into animal foods. From an economic and environmental perspective, it would be advantageous to convert these waste streams into value-added functional ingredients, which is consistent with the creation of a more circular economy. Bioactive phytochemicals can be isolated from agricultural and food waste streams using green extraction methods and then incorporated into plant-based functional foods or biodegradable active packaging materials. The utilization of phytochemicals in the food industry is often challenging. They may chemically degrade in the presence of light, heat, oxygen, and some pH conditions, thereby altering their biological activity. They may have low solubility in aqueous solutions and gastrointestinal fluids, thereby making them difficult to introduce into foods and leading to a low bioavailability. These challenges can sometimes be overcome using nanoencapsulation, which involves trapping the phytochemicals inside tiny food-grade particles. These nanoparticles may be assembled from edible lipids, proteins, carbohydrates, and/or surfactants and include nanoemulsions, solid lipid nanoparticles, nanoliposomes, and biopolymer nanoparticles. In this manuscript, we review a number of important phytochemicals and nanoencapsulation methods used to improve their efficacy.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Bengü Öztürk
- Department of Food Engineering, Faculty of Engineering, Yeditepe University, Istanbul 34755, Turkey
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Guo SJ, Ma CG, Hu YY, Bai G, Song ZJ, Cao XQ. Solid lipid nanoparticles for phytosterols delivery: The acyl chain number of the glyceride matrix affects the arrangement, stability, and release. Food Chem 2022; 394:133412. [DOI: 10.1016/j.foodchem.2022.133412] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 06/02/2022] [Accepted: 06/04/2022] [Indexed: 12/30/2022]
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30
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Applications and perspectives of polyphenol-loaded solid lipid nanoparticles and nanostructured lipid carriers for foods. Food Sci Biotechnol 2022; 31:1009-1026. [DOI: 10.1007/s10068-022-01093-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 04/12/2022] [Accepted: 04/24/2022] [Indexed: 11/26/2022] Open
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31
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Nanonutraceuticals — Challenges and Novel Nano-based Carriers for Effective Delivery and Enhanced Bioavailability. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02807-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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32
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da Silva MG, de Godoi KRR, Gigante ML, Pavie Cardoso L, Paula Badan Ribeiro A. Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application. Food Res Int 2022; 155:111119. [DOI: 10.1016/j.foodres.2022.111119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 03/06/2022] [Accepted: 03/08/2022] [Indexed: 11/04/2022]
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33
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da Silva MG, de Godoi KRR, Gigante ML, Cardoso LP, Ribeiro APB. Nanostructured lipid carriers for delivery of free phytosterols: Effect of lipid composition and chemical interesterification on physical stability. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128425] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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34
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Maurya VK, Shakya A, Bashir K, Kushwaha SC, McClements DJ. Vitamin A fortification: Recent advances in encapsulation technologies. Compr Rev Food Sci Food Saf 2022; 21:2772-2819. [PMID: 35384290 DOI: 10.1111/1541-4337.12941] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/14/2022] [Accepted: 02/22/2022] [Indexed: 11/26/2022]
Abstract
Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 μ $ \umu $ g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - Amita Shakya
- Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.,Division of Biotechnology, Cytogene Research & Development, Lucknow, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Satish Chand Kushwaha
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.,Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
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35
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Machado M, Rodriguez-Alcalá LM, Gomes AM, Pintado M. Vegetable oils oxidation: mechanisms, consequences and protective strategies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2026378] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Manuela Machado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Luís M. Rodriguez-Alcalá
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ana M Gomes
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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36
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Zhang X, Wei Z, Xue C. Physicochemical properties of fucoidan and its applications as building blocks of nutraceutical delivery systems. Crit Rev Food Sci Nutr 2022; 62:8935-8953. [PMID: 34132606 DOI: 10.1080/10408398.2021.1937042] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Many bioactive ingredients with health effects such as antioxidant, anti-inflammatory and neuroprotective possess low bioavailability due to poor solubility and sensitivity. Fucoidan is an ideal material for encapsulating bioactive ingredients because of its unique physicochemical and biological properties, which can improve the function and application of bioactive ingredients. Nevertheless, there is still a lack of review about the physicochemical properties as well as functionalities of fucoidan and the application of fucoidan-based delivery systems in functional food. Hence, in this review, recent advances on the structure, chemical modification, physicochemical properties and biological activity of fucoidan are summarized. This review systematacially describes the recent update on the fucoidan as a wall material for delivering nutraceuticals with a broad discussion on various types of delivery systems ranging from nanoparticles, nanoparticle/bead complexes, emulsions, edible films, nanocapsules and hydrogels. Futhermore, the technical scientific issues of the application of fucoidan in the field of food are emphasized. On the basis of more comprehensive and deeper understandings, the review ends with a concluding remark on future directions of fucoidan-based delivery systems for purposes. Novel fucoidan-based delivery systems such as aerogels, Pickering emulsions, emulsion-filled-hydrogels, liposomes-in-fucoidan, co-delivery systems of bioactive igredients can be designed.
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Affiliation(s)
- Xiaomin Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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37
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Ribeiro AM, Estevinho BN, Rocha F. The progress and application of vitamin E encapsulation – A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106998] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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Carvalho ASD, Rezende SCD, Caleja C, Pereira E, Barros L, Fernandes I, Manrique YA, Gonçalves OH, Ferreira IC, Barreiro MF. β-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108262] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Li G, Lee WJ, Tan CP, Lai OM, Wang Y, Qiu C. Tailored rigidity of W/O Pickering emulsions using diacylglycerol-based surface-active solid lipid nanoparticles. Food Funct 2021; 12:11732-11746. [PMID: 34698749 DOI: 10.1039/d1fo01883c] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Pickering water-in-oil (W/O) emulsions were fabricated by using medium-long chain diacylglycerol (MLCD)-based solid lipid nanoparticles (SLNs) and the connection between the characteristics of the SLNs and the colloidal stability of the emulsions was established. Via melt-emulsification and ultrasonication, MLCD-based SLNs with particle sizes of 120-300 nm were obtained with or without other surfactants. The particle size of the SLNs was influenced by the chemical properties of the surfactants, and surfactants decreased the contact angle of SLNs at the oil-water interface. Gelation was observed in SLNs modified by sodium stearoyl lactylate and lecithin, whereas the addition of Tween 20 resulted in a homogeneous SLN solution. The adsorption of surfactants onto SLN surfaces caused the production of higher amounts of α crystals accompanied by delayed crystallization onset which contributed to the reduction of particle size, interfacial tension and oil wetting ability. The W/O emulsions with higher rigidity and physical stability can be obtained by varying surfactant types and by increasing SLN mass ratios to 60%, whereby more SLNs are adsorbed at the droplet surface as a Pickering stabilizer. This study provides useful insights for the development of diacylglycerol-based SLNs and Pickering W/O emulsions which have great potential for food, cosmetic and pharmaceutical applications.
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Affiliation(s)
- Guoyan Li
- 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
| | - Wan Jun Lee
- 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
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300 Selangor, Malaysia
| | - Oi Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, 43300 Selangor, Malaysia
| | - 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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40
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Zheng H, Liu W, Yang S. Carboxymethyl chitosan coated medium-chain fatty acid nanoliposomes: structure, composition, stability and in vitro release investigation. Food Funct 2021; 12:9947-9954. [PMID: 34492679 DOI: 10.1039/d1fo01985f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Medium-chain fatty acids (MCFAs) have been proven as an easy energy source and active ingredient to prevent obesity and other metabolic disorders. However, the inherent hydrophobic nature of MCFAs causes poor aqueous solubility and dissolution in the gastrointestinal (GI) tract, thus limiting their applications in aqueous foods. To address these issues, a nutraceutical carrier system was developed by coating nanoliposomes with carboxymethyl chitosan (CMCS) through a series of well-designed processes, including thin-film hydration, dynamic high pressure microfluidization (DHPM) and surface modification. Electron microscopy investigation reveals an obvious morphology evolution from the uncoated nanoliposomes (UC-LPs) to the final CMCS coated nanoliposomes (CMCS-LPs). Together with the FTIR results, it confirms the successful coating of CMCS. More importantly, the resultant CMCS-LPs have a more negatively charged surface with a ζ-potential value of around -18.5 mV, which helps to increase the stability by avoiding severe particle aggregation. Owing to the above benefits, the encapsulated MCFAs can be safely retained in a long storage period of 90 days at 4 °C and the new carrier system also exhibits a more sustained release of MCFAs in the GI fluid.
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Affiliation(s)
- Huijuan Zheng
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, USA. .,State Key Laboratory of Food Science and Technology, College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, P. R. China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Shuibing Yang
- Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, P. R. China
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41
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Influence of Process Design on the Preparation of Solid Lipid Nanoparticles by an Ultrasonic-Nanoemulsification Method. Processes (Basel) 2021. [DOI: 10.3390/pr9081265] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
In recent years, lipid-based nanosystems have emerged as a promising class of nanocarriers for encapsulating many active agents. Solid lipid nanoparticles (SLNs) provide good stability (colloidal as well as physical) and high biocompatibility. Appropriate design of the carrier structure through a selection of components and preparation methods allows us to obtain formulations with desired physicochemical parameters and biological properties. The present contribution has been carried out to investigate SLNs containing biocompatible phosphatidylcholine mixed with non-ionic surfactant Tween 60 as stabilizing agents. The internal lipid phase consisted of glyceryl monostearate was confirmed as safe for drug delivery by the Food and Drug Administration. The SLNs were fabricated by ultrasonic-nanoemulsification method. The preparation process was optimized in regard to variable parameters such as ultrasonication time and used amplitude and number of cycles. The sizes of the studied nanoparticles along with the size distribution were determined by dynamic light scattering (DLS), while shape and morphology were determined by atomic force microscopy (AFM) and transmission electron microscopy (TEM). The colloidal stability was measured by a turbidimetric method. The physical state of SLNs was characterized using differential scanning calorimetry (DSC). The obtained results indicate that the proposed SLNs may provide great potential for design and preparation of novel delivery nanosystems with a variety of possible applications.
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42
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Vilas-Boas AA, Pintado M, Oliveira ALS. Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns. Foods 2021; 10:1564. [PMID: 34359434 PMCID: PMC8304211 DOI: 10.3390/foods10071564] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/24/2021] [Accepted: 06/30/2021] [Indexed: 12/11/2022] Open
Abstract
Although synthetic bioactive compounds are approved in many countries for food applications, they are becoming less and less welcome by consumers. Therefore, there has been an increasing interest in replacing these synthetic compounds by natural bioactive compounds. These natural compounds can be used as food additives to maintain the food quality, food safety and appeal, and as food supplements or nutraceuticals to correct nutritional deficiencies, maintain a suitable intake of nutrients, or to support physiological functions, respectively. Recent studies reveal that numerous food wastes, particularly fruit and vegetables byproducts, are a good source of bioactive compounds that can be extracted and reintroduced into the food chain as natural food additives or in food matrices for obtaining nutraceuticals and functional foods. This review addresses general questions concerning the use of fruit and vegetables byproducts as new sources of natural bioactive compounds that are being addressed to foods as natural additives and supplements. Those bioactive compounds must follow the legal requirements and evaluations to assess the risks for human health and their toxicity must be considered before being launched into the market. To overcome the potential health risk while increasing the biological activity, stability and biodistribution of the supplements' technological alternatives have been studied such as encapsulation of bioactive compounds into micro or nanoparticles or nanoemulsions. This will allow enhancing the stability and release along the gastrointestinal tract in a controlled manner into the specific tissues. This review summarizes the valorization path that a bioactive compound recovered from an agro-food waste can face from the moment their potentialities are exhibited until it reaches the final consumer and the safety and toxicity challenges, they may overcome.
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Affiliation(s)
| | | | - Ana L. S. Oliveira
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (A.A.V.-B.); (M.P.)
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43
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Pinilla CMB, Lopes NA, Brandelli A. Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials. Molecules 2021; 26:molecules26123587. [PMID: 34208209 PMCID: PMC8230829 DOI: 10.3390/molecules26123587] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/09/2021] [Accepted: 06/09/2021] [Indexed: 12/13/2022] Open
Abstract
Encapsulation can be a suitable strategy to protect natural antimicrobial substances against some harsh conditions of processing and storage and to provide efficient formulations for antimicrobial delivery. Lipid-based nanostructures, including liposomes, solid lipid nanoparticles (SLNs), and nanostructured lipid nanocarriers (NLCs), are valuable systems for the delivery and controlled release of natural antimicrobial substances. These nanostructures have been used as carriers for bacteriocins and other antimicrobial peptides, antimicrobial enzymes, essential oils, and antimicrobial phytochemicals. Most studies are conducted with liposomes, although the potential of SLNs and NLCs as antimicrobial nanocarriers is not yet fully established. Some studies reveal that lipid-based formulations can be used for co-encapsulation of natural antimicrobials, improving their potential to control microbial pathogens.
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Affiliation(s)
- Cristian Mauricio Barreto Pinilla
- Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil; (C.M.B.P.); (N.A.L.)
| | - Nathalie Almeida Lopes
- Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil; (C.M.B.P.); (N.A.L.)
| | - Adriano Brandelli
- Laboratory of Applied Microbiology and Biochemistry, Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil; (C.M.B.P.); (N.A.L.)
- Center of Nanoscience and Nanotechnology (CNANO), Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
- Correspondence: ; Tel.: +55-51-3308-6249
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44
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Zhang L, Yu D, Regenstein JM, Xia W, Dong J. A comprehensive review on natural bioactive films with controlled release characteristics and their applications in foods and pharmaceuticals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.053] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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45
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Meena M, Zehra A, Swapnil P, Harish, Marwal A, Yadav G, Sonigra P. Endophytic Nanotechnology: An Approach to Study Scope and Potential Applications. Front Chem 2021; 9:613343. [PMID: 34113600 PMCID: PMC8185355 DOI: 10.3389/fchem.2021.613343] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Accepted: 01/18/2021] [Indexed: 12/11/2022] Open
Abstract
Nanotechnology has become a very advanced and popular form of technology with huge potentials. Nanotechnology has been very well explored in the fields of electronics, automobiles, construction, medicine, and cosmetics, but the exploration of nanotecnology's use in agriculture is still limited. Due to climate change, each year around 40% of crops face abiotic and biotic stress; with the global demand for food increasing, nanotechnology is seen as the best method to mitigate challenges in disease management in crops by reducing the use of chemical inputs such as herbicides, pesticides, and fungicides. The use of these toxic chemicals is potentially harmful to humans and the environment. Therefore, using NPs as fungicides/ bactericides or as nanofertilizers, due to their small size and high surface area with high reactivity, reduces the problems in plant disease management. There are several methods that have been used to synthesize NPs, such as physical and chemical methods. Specially, we need ecofriendly and nontoxic methods for the synthesis of NPs. Some biological organisms like plants, algae, yeast, bacteria, actinomycetes, and fungi have emerged as superlative candidates for the biological synthesis of NPs (also considered as green synthesis). Among these biological methods, endophytic microorganisms have been widely used to synthesize NPs with low metallic ions, which opens a new possibility on the edge of biological nanotechnology. In this review, we will have discussed the different methods of synthesis of NPs, such as top-down, bottom-up, and green synthesis (specially including endophytic microorganisms) methods, their mechanisms, different forms of NPs, such as magnesium oxide nanoparticles (MgO-NPs), copper nanoparticles (Cu-NPs), chitosan nanoparticles (CS-NPs), β-d-glucan nanoparticles (GNPs), and engineered nanoparticles (quantum dots, metalloids, nonmetals, carbon nanomaterials, dendrimers, and liposomes), and their molecular approaches in various aspects. At the molecular level, nanoparticles, such as mesoporous silica nanoparticles (MSN) and RNA-interference molecules, can also be used as molecular tools to carry genetic material during genetic engineering of plants. In plant disease management, NPs can be used as biosensors to diagnose the disease.
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Affiliation(s)
- Mukesh Meena
- Laboratory of Phytopathology and Microbial Biotechnology, Department of Botany, Mohanlal Sukhadia University, Udaipur, India
| | - Andleeb Zehra
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Prashant Swapnil
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
- Department of Botany, Acharya Narendra Dev College, University of Delhi, New Delhi, India
| | - Harish
- Plant Biotechnology Laboratory, Department of Botany, Mohanlal Sukhadia University, Udaipur, India
| | - Avinash Marwal
- Department of Biotechnology, Vigyan Bhawan, Mohanlal Sukhadia University, Udaipur, India
| | - Garima Yadav
- Laboratory of Phytopathology and Microbial Biotechnology, Department of Botany, Mohanlal Sukhadia University, Udaipur, India
| | - Priyankaraj Sonigra
- Laboratory of Phytopathology and Microbial Biotechnology, Department of Botany, Mohanlal Sukhadia University, Udaipur, India
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Caballero S, Li YO, McClements DJ, Davidov-Pardo G. Encapsulation and delivery of bioactive citrus pomace polyphenols: a review. Crit Rev Food Sci Nutr 2021; 62:8028-8044. [PMID: 33983085 DOI: 10.1080/10408398.2021.1922873] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Citrus pomace consists of the peel, pulp, and membrane tissues remaining after juice expression. Globally, around one million tons of citrus pomace are generated annually, which contains a variety of bioactive constituents that could be used as value-added functional ingredients in foods. However, the polyphenols in citrus pomace are not currently being utilized to their full potential, even though they can be used as nutraceuticals in functional foods and beverages. Citrus phenolics face significant roadblocks to their successful incorporation into these products. In particular, they have poor water solubility, chemical stability, and bioavailability. This review describes the diverse range of colloidal systems that have been developed to encapsulate and deliver citrus phenolics. Examples of the application of these systems for the encapsulation, protection, and delivery of polyphenols from citrus pomace are given. The use of colloidal delivery systems has been shown to improve the stability, dispersibility, and bioaccessibility of encapsulated polyphenols from citrus pomace. The selection of an appropriate delivery system determines the handling, storage, shelf life, encapsulation efficiency, dispersibility, and gastrointestinal fate of the citrus polyphenols. Furthermore, the purity, solubility, and chemical structure of the polyphenols are key factors in delivery system selection.
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Affiliation(s)
- Sarah Caballero
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, California, USA
| | - Yao Olive Li
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, California, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, California, USA
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47
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Zhao W, Wei Z, Xue C. Recent advances on food-grade oleogels: Fabrication, application and research trends. Crit Rev Food Sci Nutr 2021; 62:7659-7676. [PMID: 33955285 DOI: 10.1080/10408398.2021.1922354] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
In order to improve the nutritional and quality characteristics of food, solid fats are widely used in food formulations. With the continuous improvement of consumers' awareness of health in recent years, substantial attempts have been carried out to find substitutes for solid fats to reduce saturated fatty acid content in foods. Oleogels have drawn increasing attention due to their attractive advantages such as easy fabrication, superior fatty acid composition and safe use in food products to satisfy consumers' demands for healthy products. This review provides the latest information on the diversified oleogel systems. The feasibility of oleogel and oleogel-based system as nutraceutical vehicles is elucidated. The type as well as concentration of oleogelators and the synergistic effect between two or more oleogelators are important factors affecting the properties of obtained oleogel. Oleogels used in nutraceutical delivery have been shown to offer increased loading amount, enhanced bioaccessibility and targeted or controlled release. These nutrients wrapped in oleogels may in turn affect the formation and properties of oleogels. Furthermore, the future perspectives of oleogels are discussed. The feasible research trends of food-grade oleogel include oleogel-based solid lipid particle, essential oil-in-oleogel system, delivery of probiotics, nutraceuticals co-delivery and microencapsulated oleogel.
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Affiliation(s)
- Wanjun Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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Sorita G, Santamaria-Echart A, Gozzo A, Gonçalves O, Leimann F, Bona E, Manrique Y, Fernandes I, Ferreira I, Barreiro M. Lipid composition optimization in spray congealing technique and testing with curcumin-loaded microparticles. ADV POWDER TECHNOL 2021. [DOI: 10.1016/j.apt.2021.03.028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Tan C, McClements DJ. Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation. Foods 2021; 10:foods10040812. [PMID: 33918596 PMCID: PMC8068840 DOI: 10.3390/foods10040812] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 12/13/2022] Open
Abstract
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.
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Affiliation(s)
- Chen Tan
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: ; Tel.: +1-413-545-2275
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Paolino D, Mancuso A, Cristiano MC, Froiio F, Lammari N, Celia C, Fresta M. Nanonutraceuticals: The New Frontier of Supplementary Food. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:792. [PMID: 33808823 PMCID: PMC8003744 DOI: 10.3390/nano11030792] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 03/11/2021] [Accepted: 03/17/2021] [Indexed: 12/12/2022]
Abstract
In the last few decades, the combination between nanotechnology and nutraceutics has gained the attention of several research groups. Nutraceuticals are considered as active compounds, abundant in natural products, showing beneficial effects on human health. Unfortunately, the uses, and consequently the health benefits, of many nutraceutical products are limited by their unsuitable chemico-physical features. For example, many nutraceuticals are characterized by low water solubility, low stability and high susceptibility to light and oxygen, poor absorption and potential chemical modifications after their administration. Based on the potential efficacy of nutraceuticals and on their limiting features, nanotechnology could be considered a revolutionary innovation in empowering the beneficial properties of nutraceuticals on human health, thus enhancing their efficacy in several diseases. For this reason, nanotechnology could represent a new frontier in supplementary food. In this review, the most recent nanotechnological approaches are discussed, focusing on their ability to improve the bioavailability of the most common nutraceuticals, providing an overview regarding both the advantages and the possible limitations of the use of several nanodelivery systems. In fact, although the efficacy of smart nanocarriers in improving health benefits deriving from nutraceuticals has been widely demonstrated, the conflicting opinions on the mechanism of action of some nanosystems still reduce their applicability in the therapeutic field.
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Affiliation(s)
- Donatella Paolino
- Department of Experimental and Clinical Medicine, University of Catanzaro “Magna Graecia”, Viale Europa s.n.c., I-88100 Catanzaro, Italy; (D.P.); (M.C.C.); (F.F.)
| | - Antonia Mancuso
- Department of Health Sciences, University of Catanzaro “Magna Graecia”, Viale Europa s.n.c., I-88100 Catanzaro, Italy;
| | - Maria Chiara Cristiano
- Department of Experimental and Clinical Medicine, University of Catanzaro “Magna Graecia”, Viale Europa s.n.c., I-88100 Catanzaro, Italy; (D.P.); (M.C.C.); (F.F.)
| | - Francesca Froiio
- Department of Experimental and Clinical Medicine, University of Catanzaro “Magna Graecia”, Viale Europa s.n.c., I-88100 Catanzaro, Italy; (D.P.); (M.C.C.); (F.F.)
| | - Narimane Lammari
- Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, 25000 Constantine, Algeria;
| | - Christian Celia
- Department of Pharmacy, University of Chieti-Pescara “G. d’Annunzio”, Via dei Vestini 31, I-66100 Chieti, Italy;
| | - Massimo Fresta
- Department of Health Sciences, University of Catanzaro “Magna Graecia”, Viale Europa s.n.c., I-88100 Catanzaro, Italy;
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