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Rajendrakumar S, Beaumal V, Kermarrec A, Lopez C, Novales B, Rabesona H, Simongiovanni A, Demersay TC, Marze S. Release profile of amino acids encapsulated in solid lipid particles during in vitro oro-gastrointestinal digestion. Food Res Int 2024; 190:114605. [PMID: 38945573 DOI: 10.1016/j.foodres.2024.114605] [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: 02/02/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/02/2024]
Abstract
Some amino acids are known to mediate immune responses through gut microbiota metabolism in both humans and monogastric animals. However, through the diet, most free amino acids are absorbed in the small intestine and only a small quantity reaches the microbiota-rich colon. To enhance microbial metabolism of amino acids and their potential health benefits, encapsulation strategies are developed for their protection and delivery to the colon. So far, the main encapsulation systems for amino acids are based on solid lipid particles, but their fate within the digestive tract has never been fully clarified. In this study, we investigated the release of various amino acids (branched-chain amino acid mixture, or lysine, or tryptophan) loaded in solid lipid particles during in vitro oro-gastrointestinal digestion mimicking the piglet. The loaded solid lipid particles were fully characterized for their composition, thermal behavior, molecular structure, crystalline state, surface morphology, and particle size distribution. Moreover, we investigated the effect of particle size by sieving solid lipid particles into two non-overlapping size fractions. We found that amino acid release was high during the gastric phase of digestion, mainly controlled by physical parameters, namely particle size and crystalline state including surface morphology. Large particle size and/or smooth ordered particle indeed led to slower and lower release. Although lipid hydrolysis was significant during the intestinal phase of digestion, the impact of the crystalline state and surface morphology was also observed in the absence of enzymes, pointing to a dominant water/solute diffusion mechanism through these porous solid lipid particles.
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Keivani N, Piccolo V, Marzocchi A, Maisto M, Tenore GC, Summa V. Optimization and Validation of Procyanidins Extraction and Phytochemical Profiling of Seven Herbal Matrices of Nutraceutical Interest. Antioxidants (Basel) 2024; 13:586. [PMID: 38790691 PMCID: PMC11117784 DOI: 10.3390/antiox13050586] [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: 04/10/2024] [Revised: 04/28/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
Several medicinal herbal plants are extensively used as sources of bioactive compounds with beneficial effects on human health. This study assessed the procyanidin and polyphenol profiles together with the antioxidant potential of seven herbal medical matrices. To achieve this aim, procyanidin extraction from grape pomace was optimized and validated by monitoring monomeric-trimeric procyanidins. The proposed quantification method was applied to the seven medical herbs, and it proved to be a very efficient protocol for procyanidin-rich extracts analysis. In addition, the Paullinia cupana Kunth. seed was identified as a very rich source of procyanidins (about 5 mg/g dry matrix of each dimeric and about 3 mg/g dry matrix trimeric) with high antioxidant properties. The polyphenolic profile was assessed by HPLC-HESI-MS/MS analysis. The in vitro antioxidant activity was evaluated by DPPH assay to explore the antioxidant properties of the extracts, which were substantially higher in Peumus boldus Molina leaves extracts (935.23 ± 169 μmol of Trolox equivalent/g of dry weight) concerning the other matrices. Moreover, a high Pearson coefficient value was observed between the total flavonoid content (TFC) and DPPH in comparison with the total polyphenol content (TPC) and DPPH, indicating flavonoids as the principal bioactive with antioxidant activity in the extracts.
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Affiliation(s)
| | | | | | | | | | - Vincenzo Summa
- Department of Pharmacy, School of Medicine and Surgery, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy; (N.K.); (V.P.); (A.M.); (M.M.); (G.C.T.)
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Dos Santos Alves MJ, de Sousa MHO, de Moura NF, Cesca K, Verruck S, Monteiro AR, Valencia GA. Starch nanoparticles containing phenolic compounds from green propolis: Characterization and evaluation of antioxidant, antimicrobial and digestibility properties. Int J Biol Macromol 2024; 255:128079. [PMID: 37977471 DOI: 10.1016/j.ijbiomac.2023.128079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 10/30/2023] [Accepted: 11/12/2023] [Indexed: 11/19/2023]
Abstract
This study investigated the production of nanoparticles through nanoprecipitation using cassava and potato starches as carriers to stabilize phenolic compounds (PC) from green propolis extract (PE). Additionally, the antioxidant and antimicrobial activities of PC stabilized with starch nanoparticles (SNPs), as well as their release under gastrointestinal conditions were investigated. PE exhibited antioxidant and antibacterial properties, especially PE3 (PE produced using sonication by 20 min and stirring at 30 °C for 24 h) had the highest concentrations of p-coumaric acid, rutin, kaempferol and quercetin. SNPs displayed bimodal distribution with particle size lower than 340 nm. The stabilization of PC increased surface charge and hydrophobicity in SNPs. Moreover, SNPs containing PC from PE exhibited antibacterial activity against Listeria monocytogenes, at a concentration of 750 mg/mL. Low release of PC was observed from the nanoparticles when exposed under simulated gastrointestinal conditions. These nanomaterials could be used as natural ingredients with antioxidant and antimicrobial properties.
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Affiliation(s)
| | | | - Neusa Fernandes de Moura
- School of Food and Chemistry, Federal University of Rio Grande, Santo Antonio da Patrulha, RS, Brazil
| | - Karina Cesca
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, Itacorubi, Florianópolis 88034-000, SC, Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
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Roy S, Sarkar T, Upadhye VJ, Chakraborty R. Comprehensive Review on Fruit Seeds: Nutritional, Phytochemical, Nanotechnology, Toxicity, Food Biochemistry, and Biotechnology Perspective. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04674-9. [PMID: 37755640 DOI: 10.1007/s12010-023-04674-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/16/2023] [Indexed: 09/28/2023]
Abstract
Fruit seeds are leftovers from a variety of culinary sectors. They are generally unutilized and contribute greatly to global disposals. These seeds not only possess various nutritional attributes but also have many heath-beneficial properties. One way to make use of these seeds is to extract their bioactive components and create fortified food items. Nowadays, researchers are highly interested in creating innovative functional meals and food components from these unconventional resources. The main objective of this manuscript was to determine the usefulness of seed powder from 70 highly consumed fruits, including Apple, Apricot, Avocado, Banana, Blackberry, Blackcurrant, Blueberry, Cherry, Common plum, Cranberry, Gooseberry, Jackfruit, Jamun, Kiwi, Lemon, Mahua, Mango, Melon, Olive, Orange, and many more have been presented. The nutritional attributes, phytochemical composition, health advantages, nanotechnology applications, and toxicity of these fruit seeds have been fully depicted. This study also goes into in-depth detailing on creating useful food items out of these seeds, such as bakery goods, milk products, cereal-based goods, and meat products. It also identifies enzymes purified from these seeds along with their biochemical applications and any research openings in this area.
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Affiliation(s)
- Sarita Roy
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, Malda, 732102, India.
| | | | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India.
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Pinho LS, Patel BK, Campanella OH, Rodrigues CEDC, Favaro-Trindade CS. Microencapsulation of Carotenoid-Rich Extract from Guaraná Peels and Study of Microparticle Functionality through Incorporation into an Oatmeal Paste. Foods 2023; 12:foods12061170. [PMID: 36981097 PMCID: PMC10048682 DOI: 10.3390/foods12061170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 03/02/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023] Open
Abstract
The peels of guaraná (Paullinia cupana) fruit contain abundant carotenoid content, which has demonstrated health benefits. However, these compounds are unstable in certain conditions, and their application into food products can be changed considering the processing parameters. This study aimed to encapsulate the carotenoid-rich extract from guaraná peels by spray drying (SD), characterize the microparticles, investigate their influence on the pasting properties of oatmeal paste, and evaluate the effects of temperature and shear on carotenoid stability during the preparation of this product. A rheometer with a pasting cell was used to simulate the extrusion conditions. Temperatures of 70, 80, and 90 °C and shear rates of 50 and 100 1/s were the parameters evaluated. Microparticles with a total carotenoid content between 40 and 96 µg/g were obtained. Over the storage period, carotenoid stability, particle size, color, moisture, and water activity varied according to the core:carrier material proportion used. Afterward, the formulation SD1:2 was selected to be incorporated in oatmeal, and the paste viscosity was influenced by the addition of this powder. β-carotene retention was higher than that of lutein following the treatment. The less severe treatment involving a temperature of 70 °C and a shear rate of 50 1/s exhibited better retention of total carotenoids, regardless of whether the carotenoid-rich extract was encapsulated or non-encapsulated. In the other treatments, the thermomechanical stress significantly influenced the stability of the total carotenoid. These results suggest that the addition of encapsulated carotenoids to foods prepared at higher temperatures has the potential for the development of functional and stable products.
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Affiliation(s)
- Lorena Silva Pinho
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Bhavesh K. Patel
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Osvaldo H. Campanella
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Christianne Elisabete da Costa Rodrigues
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
| | - Carmen Sílvia Favaro-Trindade
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
- Correspondence:
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Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Res Int 2023; 164:112423. [PMID: 36737998 DOI: 10.1016/j.foodres.2022.112423] [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: 04/20/2022] [Revised: 11/08/2022] [Accepted: 12/26/2022] [Indexed: 12/28/2022]
Abstract
Red propolis, originary from Northeast Brazil, has a unique composition and a great commercial interest. However, due to the presence of ethanol and its remarkable sensory characteristic, its application in food products is challenging. Thus, the aim of this work was to microencapsulate the red propolis extract by spray-drying, spray-chilling, and combining both techniques. The particles loaded with propolis extracts were characterised and evaluated according to the stability of phenolic compounds, flavonoids and formononetin, during 60 days of storage. In addition, the formononetin release was also monitored during the oral, gastric, and intestinal phases in the in vitro digestion process. All produced particles presented matrix-type with size, distribution, shape, hygroscopicity, and dispersibility parameters that varied according to the carrier and encapsulation process applied. The techniques used to fabricate the particles efficiently obtained powdered propolis extract and protected the extract's bioactive compounds, total flavonoids and formononetin throughout the analysed period. The gastrointestinal release study presented distinctive releases in all phases (oral, gastric, and intestinal). The spray-dried particles, for example, released formononetin mainly in the oral stage. While the spray-chilled particles were primarily released in the intestinal phase, and coated particles were released gradually throughout the assay, reaching maximum relief in the intestinal phase. In conclusion, using microencapsulation techniques by spray-drying, spray-chilling, and their combination developed particles with different levels of protection during storage, releases and characteristics, which resulted in a range of possible applications in the food, feed, cosmetic, and pharmaceutical industries.
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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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8
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de Souza Figueira M, Jurema Soares M, Aparecida Manólio Soares-Freitas R, Rodrigues Sampaio G, Clara da Costa Pinaffi-Langley A, Vasconcelos dos Santos O, Costa De Camargo A, Macedo Rogero M, Aparecida Ferraz da Silva Torres E. Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells. Food Res Int 2022; 162:111968. [DOI: 10.1016/j.foodres.2022.111968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 07/28/2022] [Accepted: 09/19/2022] [Indexed: 11/25/2022]
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Encapsulation of Rich-Carotenoids Extract from Guaraná (Paullinia cupana) Byproduct by a Combination of Spray Drying and Spray Chilling. Foods 2022; 11:foods11172557. [PMID: 36076743 PMCID: PMC9455470 DOI: 10.3390/foods11172557] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/08/2022] [Accepted: 08/10/2022] [Indexed: 11/25/2022] Open
Abstract
Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly susceptible to oxidation and isomerization, which limits their applications in foods. This research aimed to encapsulate the carotenoid-rich extract from reddish guaraná peels by spray drying (SD), chilling (SC), and their combination (SDC) using gum arabic and vegetable fat as carriers. The carotenoid-rich extract was analyzed as a control, and the formulations were prepared with the following core–carrier ratios: SD20 (20:80), SD25 (25:75), SD33 (33:67), SC20 (20:80), SC30 (30:70), SC40 (40:60), SDC10 (10:90), and SDC20 (20:80). The physicochemical properties of the formed microparticles were characterized, and their storage stability was evaluated over 90 days. Water activity of microparticles formed during the SD process increased during storage, whereas those formed by SC and SDC processes showed no changes in water activity. The formed microparticles exhibited color variation and size increase over time. Carotenoid degradation of the microparticles was described by zero-order kinetics for most treatments. Considering the higher carotenoid content and its stability, the optimum formulation for each process was selected to further analysis. Scanning electron micrographs revealed the spherical shape and absence of cracks on the microparticle surface, as well as size heterogeneity. SD increased the stability to oxidation of the carotenoid-rich extract by at least 52-fold, SC by threefold, and SDC by 545-fold. Analysis of the thermophysical properties suggested that the carrier and the process of encapsulation influence the powder’s thermal resistance. Water sorption data of the SDC microparticles depended on the blend of the carrier agents used in the process. Carotenoid encapsulation via an innovative combination of spray drying and spray chilling processes offers technological benefits, which could be applied as a promising alternative to protect valuable bioactive compounds.
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Dubey SK, Parab S, Achalla VPK, Narwaria A, Sharma S, Jaswanth Gowda BH, Kesharwani P. Microparticulate and nanotechnology mediated drug delivery system for the delivery of herbal extracts. JOURNAL OF BIOMATERIALS SCIENCE. POLYMER EDITION 2022; 33:1531-1554. [PMID: 35404217 DOI: 10.1080/09205063.2022.2065408] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 04/02/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
There has been a growing interest in the scientific community to explore the complete potential of phytoconstituents, herbal or plant-based ingredients owing to a range of benefits they bring along. The herbal plants accommodate many phytoconstituents that are responsible for various activities such as anti-oxidant, antimicrobial, anticancer, anti-inflammatory, anti-allergic, hepatoprotective, etc. However, these phytoconstituents are highly sensitive to several environmental and physiological factors such as pH, oxygen, heat, temperature, humidity, stomach acid, enzymes, and light. Hence, there is need for the development of a drug delivery system that can protect the phytoconstituents from both internal and external conditions. In this regard, a microparticulate drug delivery system is considered amongst the ideal choice owing to its small size, ability to protect the environment-sensitive active constituents, in achieving sustained drug delivery, targeted drug delivery, protection of the drug from physiological conditions, minimizing drug-related side effects, etc.
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Affiliation(s)
| | - Shraddha Parab
- Department of Pharmacy, Birla Institute of Technology and Science, Pilani, India
| | | | | | - Swapnil Sharma
- Department of Pharmacy, Banasthali Vidyapith, Banasthali, India
| | - B H Jaswanth Gowda
- Department of Pharmaceutics, Yenepoya Pharmacy College & Research Centre, Yenepoya (Deemed to be University), Mangalore, India
| | - Prashant Kesharwani
- Department of Pharmaceutics, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India
- University Institute of Pharma Sciences, Chandigarh University, Mohali, India
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Alterations in Bacterial Metabolism Contribute to the Lifespan Extension Exerted by Guarana in Caenorhabditis elegans. Nutrients 2022; 14:nu14091986. [PMID: 35565952 PMCID: PMC9105138 DOI: 10.3390/nu14091986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/03/2022] [Accepted: 05/05/2022] [Indexed: 02/06/2023] Open
Abstract
Guarana (Paullinia cupana) is a widely consumed nutraceutical with various health benefits supported by scientific evidence. However, its indirect health impacts through the gut microbiota have not been studied. Caenorhabditis elegans is a useful model to study both the direct and indirect effects of nutraceuticals, as the intimate association of the worm with the metabolites produced by Escherichia coli is a prototypic simplified model of our gut microbiota. We prepared an ethanoic extract of guarana seeds and assessed its antioxidant capacity in vitro, with a 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and in vivo, utilizing C. elegans. Additionally, we studied the impact of this extract on C. elegans lifespan, utilizing both viable and non-viable E. coli, and assessed the impact of guarana on E. coli folate production. The extract showed high antioxidant capacity, and it extended worm lifespan. However, the antioxidant and life-extending effects did not correlate in terms of the extract concentration. The extract-induced life extension was also less significant when utilizing dead E. coli, which may indicate that the effects of guarana on the worms work partly through modifications on E. coli metabolism. Following this observation, guarana was found to decrease E. coli folate production, revealing one possible route for its beneficial effects.
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Silva MP, Martelli-Tosi M, Massarioli AP, Melo PS, Alencar SM, Favaro-Trindade CS. Co-encapsulation of guaraná extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113351] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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13
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Holkem AT, Silva MPD, Favaro-Trindade CS. Probiotics and plant extracts: a promising synergy and delivery systems. Crit Rev Food Sci Nutr 2022; 63:9561-9579. [PMID: 35445611 DOI: 10.1080/10408398.2022.2066623] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
There is a current interest in healthy diets and supplements, indicating the relevance of novel delivery systems for plant extracts rich in bioactive compounds and probiotics. This simultaneous delivery system can be prospective for health. In this sense, investigating foods rich in bioactive compounds or supplemented by them for incorporating probiotics and some approaches to improve probiotic survivability, such as the choice of resistant probiotic strains or microencapsulation, is valuable. This review addresses a brief discussion about the role of phenolic compounds, chlorophyll and carotenoids from plants and probiotics in gut health, indicating the benefits of this association. Also, an overview of delivery systems used in recent studies is shown, considering their advantages for incorporation in food matrices. Delivery systems containing compounds recovered from plants can reduce probiotic oxidative stress, improving survivability. However, investigating the beneficial concentration of some bioactive compounds from plant extracts is relevant due to their antimicrobial potential. In addition, further clinical trials and toxicological studies of plant extracts are pertinent to ensure safety. Thus, the recovery of extracts from plants emerges as an alternative to providing multiple compounds with antioxidant potential, increasing the preservation of probiotics and allowing the fortification or enrichment of food matrices.
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Affiliation(s)
- Augusto Tasch Holkem
- Department of Biomedical Sciences, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC, Canada
| | - Marluci Palazzolli da Silva
- Department of Food Engineering, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, Brazil
| | - Carmen Silvia Favaro-Trindade
- Department of Food Engineering, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, Brazil
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Silva MP, Farsoni EG, Gobato CF, Thomazini M, Favaro-Trindade CS. Simultaneous encapsulation of probiotic and guaraná peel extract for development of functional peanut butter. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109050] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Cynara de Oliveira Salles R, Perêa Muniz M, de Cássia Saraiva Nunomura R, Massayoshi Nunomura S. Geographical origin of guarana seeds from untargeted UHPLC-MS and chemometrics analysis. Food Chem 2022; 371:131068. [PMID: 34571409 DOI: 10.1016/j.foodchem.2021.131068] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 08/25/2021] [Accepted: 09/03/2021] [Indexed: 12/21/2022]
Abstract
Guarana is one of the most popular functional foods in the Amazon and widely used in the world. This work aimed to study the chemical composition of guarana produced by the main producing states and try to associate their geographical origin. We report an untargeted metabolomic analytical method performed by UHPLC-ESI-IT-MS and multivariate analysis (chemometrics) of guarana seeds, which was able to separate the samples according to their geographical origin. Previously, full chromatogram range was analyzed, and it could be observed that the two main compounds, catechin and epicatechin, have introduced large data variance in PCA analysis not related to the geographical origin of samples. After exclusion of the corresponding peaks, it was possible to obtain three main clusters corresponding to samples from Amazonas, Bahia and Mato Grosso. Thirteen dimers and trimers of procyanidins type A and B were identified by PCA and UHPLC-ESI-Q-TOF-MS/MS, as chemical markers of geographic origin.
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Affiliation(s)
| | - Magno Perêa Muniz
- Coordination of Technology and Innovation, National Institute for Amazonian Research, Manaus, Amazonas, Brazil
| | | | - Sergio Massayoshi Nunomura
- Coordination of Technology and Innovation, National Institute for Amazonian Research, Manaus, Amazonas, Brazil.
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Silva MP, da S. Mesquita M, V. Rubio FT, Thomazini M, Favaro-Trindade CS. Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105230] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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17
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Figueiredo JDA, Silva CRDP, Souza Oliveira MF, Norcino LB, Campelo PH, Botrel DA, Borges SV. Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations. Trends Food Sci Technol 2022; 120:274-287. [PMID: 36569414 PMCID: PMC9759634 DOI: 10.1016/j.tifs.2021.12.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 12/10/2021] [Accepted: 12/21/2021] [Indexed: 12/27/2022]
Abstract
Background The increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and practical foods. Bioactive ingredients can be an alternative for healthy food choices; however, most functional compounds are sensitive to the adverse conditions of processing and digestive tract, impairing its use in food matrices, and industrial-scale applications. Microencapsulation by spray chilling can be a viable alternative to reduce these barriers in food processing. Scope and approach This review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed. The feasibility and stability of encapsulated bioactive ingredients in food matrices and the bioavailability in vitro of solid lipid microparticles produced by spray chilling are also discussed. Main findings and conclusions Research on the microencapsulation of bioactive ingredients by spray chilling for use in foods has shown the effectiveness of this technique to encapsulate bioactive compounds for application in food matrices. Solid microparticles produced by spray chilling can improve the stability and bioavailability of bioactive ingredients. However, further studies are required, including the use of lipid-based encapsulating agents, process parameters, and novel formulations for application in food, beverages, and packaging, as well as in vivo studies to prove the effectiveness of the formulations.
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Affiliation(s)
- Jayne de Abreu Figueiredo
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil,Corresponding author. Federal University of Lavras, Department of Food Science (DCA), Laboratory of Packaging and Encapsulation, P.O. Box 3037, 37200-000, Lavras/Minas Gerais, Brazil
| | - Carlos Ramon de Paula Silva
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | | | - Laís Bruno Norcino
- Biomaterials Engineering, Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | - Pedro Henrique Campelo
- Faculty of Agrarian Science, Federal University of Amazonas, 69077-000, Manaus, AM, Brazil
| | - Diego Alvarenga Botrel
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
| | - Soraia Vilela Borges
- Department of Food Science (DCA), Federal University of Lavras, P.O. Box 3037, 37200-900, Lavras, MG, Brazil
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ALVES VM, ASQUIERI ER, ARAÚJO EDS, MARTINS GADS, MELO AAMD, FREITAS BCBD, DAMIANI C. Provenient residues from industrial processing of açaí berries (Euterpe precatoria Mart): nutritional and antinutritional contents, phenolic profile, and pigments. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.77521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Torres EAFS, Pinaffi-Langley ACDC, Figueira MDS, Cordeiro KS, Negrão LD, Soares MJ, da Silva CP, Alfino MCZ, Sampaio GR, de Camargo AC. Effects of the consumption of guarana on human health: A narrative review. Compr Rev Food Sci Food Saf 2021; 21:272-295. [PMID: 34755935 DOI: 10.1111/1541-4337.12862] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 09/22/2021] [Accepted: 09/23/2021] [Indexed: 12/29/2022]
Abstract
Guarana (Paullinia cupana) is a plant from the Amazon region with cultural importance. Despite its early ancestral use by indigenous tribes, the first reports regarding the benefits of guarana consumption for human health were published in the 19th century. Since then, the use of guarana seed in powder and extract forms has been studied for its diverse effects on human health, such as stimulating, anti-inflammatory, antioxidant, anticancer, hypocholesterolemic, and anti-obesity effects. These effects are attributed to the high content of bioactive compounds found in guarana seeds, especially methylxanthines and flavonoids. In fact, the Brazilian Food Supplement Law has officially acknowledged guarana as a source of bioactive compounds. The number and diversity of studies focused on guarana and human health are increasing; thus, organizing and describing the available evidence on guarana and its applications is necessary to provide a framework for future studies. In this narrative review, we have organized the available information regarding guarana and its potential effects on human health. Guarana produces unique fruits with great potential for human health applications. However, the available evidence lacks human studies and mechanistic investigations. Future studies should be designed considering its applicability to human health, including intake levels and toxicity studies.
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Affiliation(s)
- Elizabeth A F S Torres
- Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil
| | | | | | - Karina Silva Cordeiro
- Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil
| | - Leonardo Dias Negrão
- Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil
| | - Maiara Jurema Soares
- Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil
| | - Cintia Pereira da Silva
- Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil
| | | | - Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil
| | - Adriano Costa de Camargo
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago, Chile
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20
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Santos PDDF, Rubio FTV, da Silva MP, Pinho LS, Favaro-Trindade CS. Microencapsulation of carotenoid-rich materials: A review. Food Res Int 2021; 147:110571. [PMID: 34399544 DOI: 10.1016/j.foodres.2021.110571] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 12/29/2022]
Abstract
Carotenoids are natural pigments that present several bioactive properties, including antioxidant, anticarcinogenic and provitamin A activities. However, these compounds are susceptible to degradation when exposed to a number of conditions (e.g. light, heat, oxygen), leading to loss of benefits and hampering their application in food products. Their hydrophobicity also makes incorporation into water-based foods more difficult. Microencapsulation techniques have been applied for decades to provide stability to carotenoid-rich extracts under typical conditions of processing and storage of foods, besides offering several other advantages to the use and application of these materials. This work reviews the recent advances in the microencapsulation of carotenoid-rich extracts, oils and oleoresins from varying sources, evidencing the technologies applied to encapsulate these materials, the effects of encapsulation on the obtained particles, and the impact of such processes on the bioaccessibility and release profile of carotenoids from microparticles. Moreover, recent applications of carotenoid-rich microparticles in food products are discussed. Most of the applied processes were effective in improving different aspects of the encapsulated materials, especially the stability of carotenoids during storage, resulting in microparticles with promising properties for future applications in food products. However, the lack of information about the effects of microencapsulation on carotenoids during processing of model foods, the sensory acceptance of enriched food products and the bioaccessibility and bioavailability of microencapsulated carotenoids reveals gaps that should be explored in the future.
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Affiliation(s)
- Priscila Dayane de Freitas Santos
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Fernanda Thaís Vieira Rubio
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Marluci Palazzolli da Silva
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Lorena Silva Pinho
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
| | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Avenida Duque de Caxias Norte, 225 - 13635-900 Pirassununga, SP, Brazil.
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21
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Pinho LS, Silva MP, Thomazini M, Cooperstone JL, Campanella OH, Costa Rodrigues CE, Favaro‐Trindade CS. Guaraná (
Paullinia cupana
) by‐product as a source of bioactive compounds and as a natural antioxidant for food applications. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15854] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Lorena Silva Pinho
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo São Paulo Brazil
- Department of Food Science and Technology College of Food, Agricultural, and Environmental Sciences Ohio State University Columbus OH USA
| | - Marluci Palazzolli Silva
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo São Paulo Brazil
| | - Marcelo Thomazini
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo São Paulo Brazil
| | - Jessica L. Cooperstone
- Department of Food Science and Technology College of Food, Agricultural, and Environmental Sciences Ohio State University Columbus OH USA
- Department of Horticulture and Crop Science College of Food, Agricultural, and Environmental Sciences Ohio State University Columbus OH USA
| | - Osvaldo H. Campanella
- Department of Food Science and Technology College of Food, Agricultural, and Environmental Sciences Ohio State University Columbus OH USA
| | | | - Carmen Sílvia Favaro‐Trindade
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo São Paulo Brazil
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22
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Nahum V, Domb AJ. Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery. Foods 2021; 10:foods10020400. [PMID: 33670356 PMCID: PMC7917609 DOI: 10.3390/foods10020400] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/07/2021] [Accepted: 02/08/2021] [Indexed: 12/11/2022] Open
Abstract
Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.
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23
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Guarana: Stability-Indicating RP-HPLC method and safety profile using microglial cells. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103629] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Santana ÁL, Zanini JA, Macedo GA. Dispersion‐assisted extraction of guarana processing wastes on the obtaining of polyphenols and alkaloids. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13381] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ádina L. Santana
- Bioprocesses Laboratory/DEPAN/FEA (School of Food Engineering)University of Campinas Campinas Brazil
- Food Innovation CenterUniversity of Nebraska‐Lincoln Lincoln Nebraska
| | - Júlia A. Zanini
- Bioprocesses Laboratory/DEPAN/FEA (School of Food Engineering)University of Campinas Campinas Brazil
| | - Gabriela A. Macedo
- Bioprocesses Laboratory/DEPAN/FEA (School of Food Engineering)University of Campinas Campinas Brazil
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In vitro bioactivity approach of unripe genipap (Genipa americana L., Rubiaceae) fruit extract and its solid lipid microparticle. Food Res Int 2019; 127:108720. [PMID: 31882083 DOI: 10.1016/j.foodres.2019.108720] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 09/23/2019] [Accepted: 09/28/2019] [Indexed: 11/23/2022]
Abstract
Growing awareness in favor of innovative and healthier alternatives is creating a noticeable shift from synthetic colorants to natural additives. And, such a swing in the consumer market is growing slowly but noticeably. In this context, genipap (Genipa americana L.) fruit represents an emerging source of blue colorants in Latin America with extensive application possibilities. This is despite the fact that there are few studies concerning its toxicity predictive factors. In this early-stage study we propose to investigate safety issues around genipap extract (IBBP); we also attempt to identify fingerprint profiling of both IBBP extract and solid lipid microparticles containing IBBP extract (SLM-IBBP) using in vitro assays. The main compounds identified were genipin, and genipin 1-β-gentiobioside. Results indicated that IBBP extract, at 25 µg/mL, was able to promote DNA damage in CHO-K1 cells, suggesting a genotoxic effect. On the other hand, the SLM-IBBP inhibited almost all cancer cell lines with GI50 ranging from 0.25 μg/mL to 43.5 μg/mL. Also, IBBP-SLM seems to exert a desirable apoptosis induction (at 25 µg/mL dosage). The next steps for our work, therefore, will focus on other nanoparticle formulation approaches, in particular with the use of natural Brazilian starch. An evaluation of the metabolism and distribution of microparticles, and their safety for food and pharmaceutical purposes, are also required.
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