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Espinoza-Espinoza LA, Muñoz-More HD, Nole-Jaramillo JM, Ruiz-Flores LA, Arana-Torres NM, Moreno-Quispe LA, Valdiviezo-Marcelo J. Microencapsulation of vitamins: A review and meta-analysis of coating materials, release and food fortification. Food Res Int 2024; 187:114420. [PMID: 38763670 DOI: 10.1016/j.foodres.2024.114420] [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: 12/16/2023] [Revised: 04/20/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
Vitamins are responsible for providing biological properties to the human body; however, their instability under certain environmental conditions limits their utilization in the food industry. The objective was to conduct a systematic review on the use of biopolymers and lipid bases in microencapsulation processes, assessing their impact on the stability, controlled release, and viability of fortified foods with microencapsulated vitamins. The literature search was conducted between the years 2013-2023, gathering information from databases such as Scopus, PubMed, Web of Science and publishers including Taylor & Francis, Elsevier, Springer and MDPI; a total of 49 articles were compiled The results were classified according to the microencapsulation method, considering the following information: core, coating material, solvent, formulation, process conditions, particle size, efficiency, yield, bioavailability, bioaccessibility, in vitro release, correlation coefficient and references. It has been evidenced that gums are the most frequently employed coatings in the protection of vitamins (14.04%), followed by alginate (10.53%), modified chitosan (9.65%), whey protein (8.77%), lipid bases (8.77%), chitosan (7.89%), modified starch (7.89%), starch (7.02%), gelatin (6.14%), maltodextrin (5.26%), zein (3.51%), pectin (2.63%) and other materials (7.89%). The factors influencing the release of vitamins include pH, modification of the coating material and crosslinking agents; additionally, it was determined that the most fitting mathematical model for release values is Weibull, followed by Zero Order, Higuchi and Korsmeyer-Peppas; finally, foods commonly fortified with microencapsulated vitamins were described, with yogurt, bakery products and gummy candies being notable examples.
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Affiliation(s)
| | - Henry Daniel Muñoz-More
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru.
| | - Juliana Maricielo Nole-Jaramillo
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Luis Alberto Ruiz-Flores
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Nancy Maribel Arana-Torres
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Luz Arelis Moreno-Quispe
- Facultad de Ciencias empresariales y Turismo, Universidad Nacional de Frontera, Sullana 20100, Peru
| | - Jaime Valdiviezo-Marcelo
- Laboratorio de Alimentos Funcionales y Bioprocesos - Facultad de Ingeniería de Industrias alimentarias, Universidad Nacional de Frontera, Sullana 20100, Peru
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Akpo E, Colin C, Perrin A, Cambedouzou J, Cornu D. Encapsulation of Active Substances in Natural Polymer Coatings. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2774. [PMID: 38894037 PMCID: PMC11173946 DOI: 10.3390/ma17112774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/21/2024]
Abstract
Already used in the food, pharmaceutical, cosmetic, and agrochemical industries, encapsulation is a strategy used to protect active ingredients from external degradation factors and to control their release kinetics. Various encapsulation techniques have been studied, both to optimise the level of protection with respect to the nature of the aggressor and to favour a release mechanism between diffusion of the active compounds and degradation of the barrier material. Biopolymers are of particular interest as wall materials because of their biocompatibility, biodegradability, and non-toxicity. By forming a stable hydrogel around the drug, they provide a 'smart' barrier whose behaviour can change in response to environmental conditions. After a comprehensive description of the concept of encapsulation and the main technologies used to achieve encapsulation, including micro- and nano-gels, the mechanisms of controlled release of active compounds are presented. A panorama of natural polymers as wall materials is then presented, highlighting the main results associated with each polymer and attempting to identify the most cost-effective and suitable methods in terms of the encapsulated drug.
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Affiliation(s)
| | | | | | - Julien Cambedouzou
- IEM, Université de Montpellier, CNRS, ENSCM, F-34095 Montpellier, France
| | - David Cornu
- IEM, Université de Montpellier, CNRS, ENSCM, F-34095 Montpellier, France
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Gharibzahedi SMT, Moghadam M, Amft J, Tolun A, Hasabnis G, Altintas Z. Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B 12: A Critical Review. Molecules 2023; 28:7469. [PMID: 38005191 PMCID: PMC10673454 DOI: 10.3390/molecules28227469] [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: 10/10/2023] [Revised: 10/29/2023] [Accepted: 11/02/2023] [Indexed: 11/26/2023] Open
Abstract
In this overview, the latest achievements in dietary origins, absorption mechanism, bioavailability assay, health advantages, cutting-edge encapsulation techniques, fortification approaches, and innovative highly sensitive sensor-based detection methods of vitamin B12 (VB12) were addressed. The cobalt-centered vitamin B is mainly found in animal products, posing challenges for strict vegetarians and vegans. Its bioavailability is highly influenced by intrinsic factor, absorption in the ileum, and liver reabsorption. VB12 mainly contributes to blood cell synthesis, cognitive function, and cardiovascular health, and potentially reduces anemia and optic neuropathy. Microencapsulation techniques improve the stability and controlled release of VB12. Co-microencapsulation of VB12 with other vitamins and bioactive compounds enhances bioavailability and controlled release, providing versatile initiatives for improving bio-functionality. Nanotechnology, including nanovesicles, nanoemulsions, and nanoparticles can enhance the delivery, stability, and bioavailability of VB12 in diverse applications, ranging from antimicrobial agents to skincare and oral insulin delivery. Staple food fortification with encapsulated and free VB12 emerges as a prominent strategy to combat deficiency and promote nutritional value. Biosensing technologies, such as electrochemical and optical biosensors, offer rapid, portable, and sensitive VB12 assessment. Carbon dot-based fluorescent nanosensors, nanocluster-based fluorescent probes, and electrochemical sensors show promise for precise detection, especially in pharmaceutical and biomedical applications.
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Affiliation(s)
| | - Maryam Moghadam
- Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany
| | - Jonas Amft
- Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany
| | - Aysu Tolun
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
| | - Gauri Hasabnis
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
| | - Zeynep Altintas
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
- Kiel Nano, Surface and Interface Science-KiNSIS, Kiel University, 24118 Kiel, Germany
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de Abreu Figueiredo J, Norcino LB, do Carmo EL, Campelo PH, Botrel DA, Borges SV, de Souza SM, de Oliveira CR. Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract. Food Res Int 2023; 166:112611. [PMID: 36914355 DOI: 10.1016/j.foodres.2023.112611] [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: 11/25/2022] [Revised: 02/08/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Anthocyanins from grape peel extract have several biological properties and can act as a natural colorant and antioxidant agent. However, these compounds are susceptible to degradation by light, oxygen, temperature, and the gastrointestinal tract. Thus, this study produced microstructured lipid microparticles (MLMs) containing anthocyanins by the spray chilling technique and evaluated the particle stability. trans-free fully hydrogenated palm oil (FHPO) and palm oil (PO) were used as encapsulating materials in the ratios 90:10, 80:20, 70:30, 60:40, and 50:50, respectively. The concentration of grape peel extract was 40 % (w/w) in relation to the encapsulating materials. The microparticles were evaluated for thermal behavior by DSC, polymorphism, FTIR, size distribution and particle diameter, bulk density, tapped density, flow properties, morphology, phenolic compounds content, antioxidant capacity, and retention of anthocyanins. Furthermore, the storage stability of the microparticles was investigated at different temperatures (-18, 4, and 25 °C), and the anthocyanins retention capacity, kinetic parameters (half-life time and degradation constant rate), total color difference, and visual aspects were evaluated during 90 days of storage. The resistance of MLMs to the gastrointestinal tract was also evaluated. In general, higher FHPO concentrations increased the thermal resistance of the MLMs and both showed defined peaks of β' and β forms. The FTIR analysis showed that the MLMs preserved the original forms of their constituent materials even after atomization, with interactions between them. The increase in the PO concentration directly affected the increased mean particle diameter, agglomeration, and cohesiveness, as well as lower bulk density, tapped density, and flowability. The retention of anthocyanins in MLMs ranged from 81.5 to 61.3 % and was influenced by the particle size, with a better result observed for the treatment MLM_90:10. The same behavior was observed for the phenolic compounds content (1443.1-1247.2 mg GAE/100 g) and antioxidant capacity (1739.8-1660.6 mg TEAC/100 g). During the storage, MLMs made with FHPO to PO ratios of 80:20, 70:30, and 60:40 showed the highest stability for anthocyanin retention and color changes at the three temperatures (- 18 °C, 4 °C, and 25 °C). The gastrointestinal simulation in vitro revealed that all treatments were resistant to gastric phase and maintained a maximum and controlled release in the intestinal phase, demonstrating that FHPO together with PO are effective to protect anthocyanins during gastric digestion, and can improve the bioavailability of this compound in the human organism. Thus, the spray chilling technique may be a promising alternative for the production of anthocyanins-loaded microstructured lipid microparticles with functional properties for various technological applications.
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Affiliation(s)
- Jayne de Abreu Figueiredo
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil.
| | - Laís Bruno Norcino
- Biomaterial Engineering, Federal University of Lavras, P.O. Box, 37200-900 Lavras, MG, Brazil
| | - Eloá Lourenço do Carmo
- Departament of Food Science, 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
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | - Soraia Vilela Borges
- Departament of Food Science, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
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Özakar E, Sevinç-Özakar R, Yılmaz B. Preparation, Characterization, and Evaluation of Cytotoxicity of Fast Dissolving Hydrogel Based Oral Thin Films Containing Pregabalin and Methylcobalamin. Gels 2023; 9:gels9020147. [PMID: 36826317 PMCID: PMC9957442 DOI: 10.3390/gels9020147] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 01/30/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023] Open
Abstract
The oral availability of many drugs is problematic due to the pH of the stomach, enzymes, and first-pass effects through the liver. However, especially geriatric, pediatric, bedridden, or mentally handicapped patients and those with dysphagia have difficulty swallowing or chewing solid dosage forms. Oral Thin Films (OTFs) are one of the new drug delivery systems that can solve these problems. Pregabalin (PG) and Methylcobalamin (MC), which are frequently preferred for pain originating in the central nervous system, were brought together for the first time using OTF technology in this study. In this study, a quantification method for PG and MC was developed and validated simultaneously. Optimum formulations were selected with organoleptic and morphological controls, moisture absorption capacity, swelling capacity, percent elongation, foldability, pH, weight variability, thickness, disintegration time, and transparency tests on OTFs prepared by the solvent pouring method. Content uniformity, dissolution rate, determination of release kinetics, SEM, XRD, FT-IR, DSC, long-term stability, and cytotoxicity studies on the tongue epithelial cell line (SCC-9) were performed on selected OTFs. As a result, OTFs containing PG-MC, which are non-toxic, highly flexible, transparent, compatible with intraoral pH, with fast disintegration time (<30 s), and acceptable in taste and appearance, have been developed successfully.
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Affiliation(s)
- Emrah Özakar
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Atatürk University, 25240 Erzurum, Turkey
| | - Rukiye Sevinç-Özakar
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Atatürk University, 25240 Erzurum, Turkey
- Correspondence: ; Tel.: +90-442-2315247
| | - Bilal Yılmaz
- Department of Analytical Chemistry, Faculty of Pharmacy, Atatürk University, 25240 Erzurum, Turkey
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Zong X, Li H, Tang Q, Wang X, Li Y, Li L. Preparation and characterization of glucoamylase microcapsules prepared by W/O/W type complex coacervation freeze drying. J Food Sci 2023; 88:795-809. [PMID: 36579464 DOI: 10.1111/1750-3841.16436] [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: 05/12/2022] [Revised: 08/25/2022] [Accepted: 12/06/2022] [Indexed: 12/30/2022]
Abstract
Glucoamylase was often used in the brewing industry but was unstable to several environmental factors and reacted quickly to produce fermentable sugar, which limited its applications. Microencapsulation could effectively overcome the drawbacks. This study evaluated the feasibility of the preparation of glucoamylase microcapsules (GM) using W/O/W complex coacervation-freeze-drying method. The parameters of the microcapsules were optimized by the response surface optimization design: core-wall ratio at 1:1, wall-material concentration at 8%, and coagulation time for 20 min. Under current condition, the final microencapsulation efficiency reached 85.64 ± 1.60%. Glucoamylase could be slowly released for more than 96 h in the liquid state, and could react slowly for more than 336 h in the solid state. The optimized GM were incubated for 1 h, and the relative enzyme activity was better than that of free glucoamylase under high temperature conditions. The water capacity, solubility, morphology, differential scanning calorimetry, and Fourier transform infrared spectroscopy were conducted. Glucoamylase exhibited good sustained release characteristics. The microcapsules were more resistant to environmental stimuli and showed stronger robustness after optimization. PRACTICAL APPLICATION: Saccharification enzymes are often used in the winemaking industry, and direct addition will cause the fermentation process to heat up too quickly, resulting in the inactivation of microorganisms and saccharification enzymes, affecting the efficiency of saccharification enzymes. Therefore, microcapsules are used to encapsulate the saccharification enzyme, and its efficacy is slowly released for a long time during the fermentation process.
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Affiliation(s)
- Xuyan Zong
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, People's Republic of China.,Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Yibin, People's Republic of China
| | - Huan Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, People's Republic of China.,Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Yibin, People's Republic of China
| | - Qian Tang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, People's Republic of China.,Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Yibin, People's Republic of China
| | - Xiangyu Wang
- Guangdong VTR Bio-Tech Co., Ltd., Zhuhai, People's Republic of China
| | - Yuanyi Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, People's Republic of China
| | - Li Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, People's Republic of China
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Temova Rakuša Ž, Roškar R, Hickey N, Geremia S. Vitamin B 12 in Foods, Food Supplements, and Medicines-A Review of Its Role and Properties with a Focus on Its Stability. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010240. [PMID: 36615431 PMCID: PMC9822362 DOI: 10.3390/molecules28010240] [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: 10/21/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/29/2022]
Abstract
Vitamin B12, also known as the anti-pernicious anemia factor, is an essential micronutrient totally dependent on dietary sources that is commonly integrated with food supplements. Four vitamin B12 forms-cyanocobalamin, hydroxocobalamin, 5'-deoxyadenosylcobalamin, and methylcobalamin-are currently used for supplementation and, here, we provide an overview of their biochemical role, bioavailability, and efficacy in different dosage forms. Since the effective quantity of vitamin B12 depends on the stability of the different forms, we further provide a review of their main reactivity and stability under exposure to various environmental factors (e.g., temperature, pH, light) and the presence of some typical interacting compounds (oxidants, reductants, and other water-soluble vitamins). Further, we explore how the manufacturing process and storage affect B12 stability in foods, food supplements, and medicines and provide a summary of the data published to date on the content-related quality of vitamin B12 products on the market. We also provide an overview of the approaches toward their stabilization, including minimization of the destabilizing factors, addition of proper stabilizers, or application of some (innovative) technological processes that could be implemented and contribute to the production of high-quality vitamin B12 products.
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Affiliation(s)
| | - Robert Roškar
- Faculty of Pharmacy, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - Neal Hickey
- Department of Chemical and Pharmaceutical Sciences, Centre of Excellence in Biocrystallography, University of Trieste, Via L. Giorgieri 1, 34127 Trieste, Italy
| | - Silvano Geremia
- Department of Chemical and Pharmaceutical Sciences, Centre of Excellence in Biocrystallography, University of Trieste, Via L. Giorgieri 1, 34127 Trieste, Italy
- Correspondence:
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Yan C, Kim SR, Ruiz DR, Farmer JR. Microencapsulation for Food Applications: A Review. ACS APPLIED BIO MATERIALS 2022; 5:5497-5512. [PMID: 36395471 DOI: 10.1021/acsabm.2c00673] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty acids, color, probiotics, etc., that require protection during food processing and storage to preserve their quality and shelf life. This review provides an overview of standard microencapsulation technologies, processes, materials, industrial examples, reasons for market success, a summary of recent applications, and the challenges in the food industry, categorized by active food ingredients: flavors, polyunsaturated fatty acids, probiotics, antioxidants, colors, vitamins, and others. We also provide a comprehensive analysis of the advantages and disadvantages of the most common microencapsulation technologies in the food industry such as spray drying, coacervation, extrusion, and spray cooling. This review ends with future perspectives on microencapsulation for food applications.
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Affiliation(s)
- Cuie Yan
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Sang-Ryoung Kim
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Daniela R Ruiz
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Jordan R Farmer
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
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Poyatos-Racionero E, Pérez-Esteve É, Medaglia S, Aznar E, Barat JM, Martínez-Máñez R, Marcos MD, Bernardos A. Gated Organonanoclays for Large Biomolecules: Controlled Release Triggered by Surfactant Stimulus. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:2694. [PMID: 35957126 PMCID: PMC9370449 DOI: 10.3390/nano12152694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 07/29/2022] [Accepted: 07/31/2022] [Indexed: 06/15/2023]
Abstract
The low toxicity and high adsorption capacities of clay minerals make them attractive for controlled delivery applications. However, the number of controlled-release studies in the literature using clay minerals is still scarce. In this work, three different clays from the smectite group (Kunipia F, montmorillonite; Sumecton SA, saponite; and Sumecton SWN, hectorite) were successfully loaded with rhodamine B dye and functionalized with oleic acid as a gatekeeper to produce organonanoclays for active and controlled payload-release. Moreover, hematin and cyanocobalamin have also been encapsulated in hectorite gated clay. These organonanoclays were able to confine the entrapped cargos in an aqueous environment, and effectively release them in the presence of surfactants (as bile salts). A controlled delivery of 49 ± 6 μg hematin/mg solid and 32.7 ± 1.5 μg cyanocobalamin/mg solid was reached. The cargo release profiles of all of the organonanoclays were adjusted to three different release-kinetic models, demonstrating the Korsmeyer-Peppas model with release dependence on (i) the organic-inorganic hybrid system, and (ii) the nature of loaded molecules and their interaction with the support. Furthermore, in vitro cell viability assays were carried out with Caco-2 cells, demonstrating that the organonanoclays are well tolerated by cells at particle concentrations of ca. 50 μg/mL.
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Affiliation(s)
- Elisa Poyatos-Racionero
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València, Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
- CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Édgar Pérez-Esteve
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Serena Medaglia
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València, Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
- CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Elena Aznar
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València, Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
- CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Unidad Mixta de Investigación en Nanomedicina y Sensores, Instituto de Investigación Sanitaria La Fe, Universitat Politècnica de València, 46026 Valencia, Spain
- Unidad Mixta UPV-CIPF de Investigación en Mecanismos de Enfermedades y Nanomedicina, Centro de Investigación Príncipe Felipe, Universitat Politècnica de València, 46012 Valencia, Spain
- Departamento de Química, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José M. Barat
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ramón Martínez-Máñez
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València, Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
- CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Unidad Mixta de Investigación en Nanomedicina y Sensores, Instituto de Investigación Sanitaria La Fe, Universitat Politècnica de València, 46026 Valencia, Spain
- Unidad Mixta UPV-CIPF de Investigación en Mecanismos de Enfermedades y Nanomedicina, Centro de Investigación Príncipe Felipe, Universitat Politècnica de València, 46012 Valencia, Spain
- Departamento de Química, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Maria Dolores Marcos
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València, Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
- CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Unidad Mixta de Investigación en Nanomedicina y Sensores, Instituto de Investigación Sanitaria La Fe, Universitat Politècnica de València, 46026 Valencia, Spain
- Unidad Mixta UPV-CIPF de Investigación en Mecanismos de Enfermedades y Nanomedicina, Centro de Investigación Príncipe Felipe, Universitat Politècnica de València, 46012 Valencia, Spain
- Departamento de Química, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Andrea Bernardos
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València, Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
- CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Unidad Mixta UPV-CIPF de Investigación en Mecanismos de Enfermedades y Nanomedicina, Centro de Investigación Príncipe Felipe, Universitat Politècnica de València, 46012 Valencia, Spain
- Departamento de Química, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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10
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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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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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Landim Neves MI, de Souza Queirós M, Soares Viriato RL, Badan Ribeiro AP, Gigante ML. Anhydrous milk fat blended with fully hydrogenated soybean oil as lipid microparticles: Characterization, stability, and trends for application. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112276] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Bennacef C, Desobry-Banon S, Probst L, Desobry S. Advances on alginate use for spherification to encapsulate biomolecules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106782] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Yang Z, Luo L, Fan F, Su J, Zhou C, Kan H. Preparation and characterization of soy protein isolate/SiO
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nanocomposite films and their walnut oil microcapsules. J Appl Polym Sci 2021. [DOI: 10.1002/app.50695] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zongling Yang
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
| | - Lin Luo
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
| | - Fangyu Fan
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
| | - Jingcheng Su
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
| | - Chongyin Zhou
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
| | - Huan Kan
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
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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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Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02586-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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17
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Pattnaik M, Pandey P, Martin GJO, Mishra HN, Ashokkumar M. Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development. Foods 2021; 10:279. [PMID: 33573135 PMCID: PMC7911848 DOI: 10.3390/foods10020279] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 02/07/2023] Open
Abstract
The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
- School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Gregory J. O. Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
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Jampilek J, Kralova K. Potential of Nanonutraceuticals in Increasing Immunity. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2224. [PMID: 33182343 PMCID: PMC7695278 DOI: 10.3390/nano10112224] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 12/12/2022]
Abstract
Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body's immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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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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