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Feng S, Sheng J, Yu J, Lin Y, Shao P. Enhancing acid stability of citral through internal structure modulation in nanostructured lipid carriers with solid lipids and phospholipids. Food Res Int 2024; 182:114148. [PMID: 38519178 DOI: 10.1016/j.foodres.2024.114148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 02/05/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
In this current study, the internal structure of nanostructured lipid carriers was modulated by phospholipids (lecithin PC, hydrogenated soybean phospholipid HPC) and solid lipids to achieve stable encapsulation of citral. The presence of high melting point HPC could construct α-crystalline type with more lattice defects and effectively inhibit β-ization. The HPC group could maintain the particle size at 155.9-186.9 nm, the polydispersity index (PDI) at 0.182-0.321, the Zeta potential at -57.58 mV to -49.35 mV and the retention rate of citral at 91.33-98.49 % in the acidic environments of 2 mM and 20 mM hydrochloric acid solutions. The recrystallization index (RI) of NLC increased with the number of solid lipid ester bonds (from 3.57 % to 16.58 % in the PC group and from 0.82 % to 12.47 % in the HPC group). The results illustrated that the number of solid lipid ester bonds and the melting point of phospholipids affected crystallinity of the lipid matrix and thus the stability of encapsulated citral. Hydrogenated phospholipid with high melting points was more beneficial in stabilizing citral. The present study improved the acidic stability of citral and provided a new thought for the application of citral in acidic beverages.
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Affiliation(s)
- Simin Feng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Jialu Sheng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
| | - Jiahao Yu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China; Eco-Industrial Innovation Institute ZJUT, Quzhou 324000, Zhejiang, People's Republic of China.
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Xue H, Ju Y, Ye X, Dai M, Tang C, Liu L. Construction of intelligent drug delivery system based on polysaccharide-derived polymer micelles: A review. Int J Biol Macromol 2024; 254:128048. [PMID: 37967605 DOI: 10.1016/j.ijbiomac.2023.128048] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 10/23/2023] [Accepted: 11/10/2023] [Indexed: 11/17/2023]
Abstract
Micelles are nanostructures developed via the spontaneous assembly of amphiphilic polymers in aqueous systems, which possess the advantages of high drug stability or active-ingredient solubilization, targeted transport, controlled release, high bioactivity, and stability. Polysaccharides have excellent water solubility, biocompatibility, and degradability, and can be modified to achieve a hydrophobic core to encapsulate hydrophobic drugs, improve drug biocompatibility, and achieve regulated delivery of the loaded drug. Micelles drug delivery systems based on polysaccharides and their derivatives show great potential in the biomedical field. This review discusses the principles of self-assembly of amphiphilic polymers and the formation of micelles; the preparation of amphiphilic polysaccharides is described in detail, and an overview of common polysaccharides and their modifications is provided. We focus on the review of strategies for encapsulating drugs in polysaccharide-derived polymer micelles (PDPMs) and building intelligent drug delivery systems. This review provides new research directions that will help promote future research and development of PDPMs in the field of drug carriers.
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Affiliation(s)
- Huaqian Xue
- The Third Affiliated Hospital of Wenzhou Medical University, Wenzhou 325200, China; School of Pharmacy, Ningxia Medical University, Ningxia 750004, China
| | - Yikun Ju
- The Third Affiliated Hospital of Wenzhou Medical University, Wenzhou 325200, China; The Second Xiangya Hospital, Central South University, Changsha 410011, China
| | - Xiuzhi Ye
- The Third Affiliated Hospital of Wenzhou Medical University, Wenzhou 325200, China
| | - Minghai Dai
- The Third Affiliated Hospital of Wenzhou Medical University, Wenzhou 325200, China
| | - Chengxuan Tang
- The Third Affiliated Hospital of Wenzhou Medical University, Wenzhou 325200, China.
| | - Liangle Liu
- The Third Affiliated Hospital of Wenzhou Medical University, Wenzhou 325200, China.
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Tan L, Ni Y, Xie Y, Zhang W, Zhao J, Xiao Q, Lu J, Pan Q, Li C, Xu B. Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37702757 DOI: 10.1080/10408398.2023.2256013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/14/2023]
Abstract
The increasing global meat demand raises concerns regarding the spoilage of meat caused by microbial invasion and oxidative decomposition. Natural substances, as a gift from nature to humanity, possess broad-spectrum bioactivity and have been utilized for meat preservation. However, their limited stability, solubility, and availability hinder their further development. To address this predicament, advanced organic nanocarriers provide an effective shelter for the formation of nano-natural substances (NNS). This review comprehensively presents various natural substances derived from plants, animals, and microorganisms, along with the challenges they face. Subsequently, the potential of organic nanocarriers is explored, highlighting their distinct features and applicability, in addressing these challenges. The review methodically examines the application of NNS in meat preservation, with a focus on their pathways of action and preservation mechanisms. Furthermore, the outlook and future trends for NNS applications in meat preservation are concluded. The theory and practice summary of NNS is expected to serve as a catalyst for advancements that enhance meat security, promote human health, and contribute to sustainable development.
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Affiliation(s)
- Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Wendi Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Qing Xiao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Jingnan Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Qiong Pan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China
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Spray drying co-encapsulation of lactic acid bacteria and lipids: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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