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Runthala A, Mbye M, Ayyash M, Xu Y, Kamal-Eldin A. Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk. Molecules 2023; 28:molecules28052023. [PMID: 36903269 PMCID: PMC10004547 DOI: 10.3390/molecules28052023] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/10/2023] [Accepted: 02/11/2023] [Indexed: 02/24/2023] Open
Abstract
The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss the key features that maintain the structures of the protein sequences in four selected animal species: cow, camel, human, and African elephant. The primary sequences of these proteins and their posttranslational modifications (phosphorylation and glycosylation) that determine their secondary structures have distinctively evolved in these different animal species, leading to differences in their structural, functional, and nutritional properties. The variability in the structures of milk caseins influence the properties of their dairy products, such as cheese and yogurt, as well as their digestibility and allergic properties. Such differences are beneficial to the development of different functionally improved casein molecules with variable biological and industrial utilities.
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Affiliation(s)
- Ashish Runthala
- Department of Biotechnology, Koneru Lakshmaiah Education Foundation, Vijayawada 522302, India
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
| | - Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Yajun Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100871, China
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Zayed Bin Sultan Center for Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
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Fan H, Fu G, Feng S, He X, Cai W, Wan Y. Fabrication of casein-crocin nanocomplexes: Interaction mechanism, impact on stability and bioavailability of crocin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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3
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Akkurt S, Renye J, Tomasula PM. Encapsulation of Lactobacillus rhamnosus GG in edible electrospun mats from calcium and sodium caseinates with pullulan blends. JDS COMMUNICATIONS 2022; 3:381-386. [PMID: 36465510 PMCID: PMC9709594 DOI: 10.3168/jdsc.2021-0173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Accepted: 03/04/2022] [Indexed: 06/17/2023]
Abstract
Electrospinning has been proposed as a method to encapsulate and preserve bioactive compounds in nanofibrous mats to ensure their delivery and associated health benefits when consumed directly or added to a food formulation. In previous work, we demonstrated the production of edible fibers to form mats of both calcium (CaCAS) and sodium (NaCAS) caseinate-pullulan (PUL), with the polysaccharide PUL added as a carrier to facilitate molecular entanglement for fiber formation. In this study, we determined the viability of the probiotic bacteria, Lactobacillus rhamnosus GG (LGG), used as a model bacterium, in mats of CaCAS-PUL and NaCAS-PUL. Electrospinning of aqueous solutions at room temperature (21 ± 1°C) of 15% (wt/wt) CaCAS and NaCAS mixed with 15% (wt/wt) PUL, with a 1:1 ratio of CAS:PUL, resulted in fibrous mats with average fiber diameter sizes of 233 ± 20 and 244 ± 21 nm, respectively, as determined by scanning electron microscopy. Addition of LGG in the amounts of 9.3 and 9.0 log10 cfu/mL to the CaCAS-PUL and NaCAS-PUL solutions before electrospinning resulted in average fiber diameter sizes of 212 ± 14 and 286 ± 16 nm, respectively. The LGG was found to be distributed within the CaCAS-PUL and NaCAS-PUL fibers. The addition of LGG increased the shear viscosity and conductivity of the CaCAS-PUL solution, enhancing molecular entanglement and resulting in thinner fibers. For NaCAS, LGG increased the conductivity but reduced shear viscosity. Adjustment of the NaCAS-PUL composition would be needed to optimize conditions for thinner fibers. The numbers of viable LGG recovered from the CaCAS-PUL and NaCAS-PUL nanofibrous mats after electrospinning were 9.5 and 9.6 log10 cfu/g, respectively, proving that the electrospinning conditions used were capable of supporting probiotic encapsulation. These results demonstrate that food-grade electrospun fibrous mats can be used to develop functional foods with delivery of probiotics to improve human or animal health.
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Ultrasound-Assisted Encapsulation of Anthraquinones Extracted from Aloe-Vera Plant into Casein Micelles. Gels 2022; 8:gels8090597. [PMID: 36135309 PMCID: PMC9498315 DOI: 10.3390/gels8090597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/23/2022] Open
Abstract
Aloe-vera extracted anthraquinones (aloin, aloe-emodin, rhein) possess a wide range of biological activities, have poor solubility and are sensitive to processing conditions. This work investigated the ultrasound-assisted encapsulation of these extracted anthraquinones (AQ) into casein micelles (CM). The particle size and zeta potential of casein micelles loaded with aloin (CMA), aloe-emodin (CMAE), rhein (CMR) and anthraquinone powder (CMAQ) ranged between 171–179 nm and −23 to −17 mV. The AQ powder had the maximum encapsulation efficiency (EE%) (aloin 99%, aloe-emodin 98% and rhein 100%) and encapsulation yield, while the whole leaf Aloe vera gel (WLAG) had the least encapsulation efficiency. Spray-dried powder (SDP) and freeze-dried powder (FDP) of Aloe vera showed a significant increase in size and zeta potential related to superficial coating instead of encapsulation. The significant variability in size, zeta potential and EE% were related to anthraquinone type, its binding affinity, and its ratio to CM. FTIR spectra confirmed that the structure of the casein micelle remained unchanged with the binding of anthraquinones except in casein micelles loaded with whole-leaf aloe vera gel (CMWLAG), where the structure was deformed. Based on our findings, Aloe vera extracted anthraquinones powder (AQ) possessed the best encapsulation efficiency within casein micelles without affecting its structure. Overall, this study provides new insights into developing new product formulations through better utilization of exceptional properties of casein micelles.
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Xie S, Qu P, Luo S, Wang C. Potential uses of milk proteins as encapsulation walls for bioactive compounds: A review. J Dairy Sci 2022; 105:7959-7971. [PMID: 36028346 DOI: 10.3168/jds.2021-21127] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Accepted: 05/11/2022] [Indexed: 11/19/2022]
Abstract
Milk proteins have received much awareness due to their bioactivity. However, their encapsulation functions have not attracted enough attention. Milk proteins as encapsulation walls can increase the bioavailability of bioactive compounds. As the benefits of bioactive compounds are critically determined by bioavailability, the effect of interactions between milk proteins and active substances is a critical topic. In the present review, we summarize the effects of milk proteins as encapsulation walls on the bioavailability of active substances with a special focus. The methods and mechanisms of interactions between milk proteins and active substances are also discussed. The evidence collected in the present review suggests that when active substances are encapsulated by milk proteins, the bioavailability of active substances can be significantly affected. This review also provides valuable guidelines for the use of milk protein-based microcarriers.
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Affiliation(s)
- Siyu Xie
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Peng Qu
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Shubo Luo
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110.
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Application of Nanomicelles in Enhancing Bioavailability and Biological Efficacy of Bioactive Nutrients. Polymers (Basel) 2022; 14:polym14163278. [PMID: 36015535 PMCID: PMC9415603 DOI: 10.3390/polym14163278] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 11/24/2022] Open
Abstract
Nutraceuticals provide many biological benefits besides their basic nutritional value. However, their biological efficacies are often limited by poor absorption and low bioavailability. Nanomaterials have received much attention as potential delivery systems of nutrients and phytonutrients for multiple applications. Nanomicelles are nanosized colloidal structures with a hydrophobic core and hydrophilic shell. Due to their unique characteristics, they have shown great perspectives in food and nutraceutical science. In this review, we discussed the unique properties of nanomicelles. We also emphasized the latest advances on the design of different nanomicelles for efficient delivery and improved bioavailability of various nutrients. The role of nanomicelles in the efficacy improvement of bioactive components from nutraceutical and health foods has been included. Importantly, the safety concerns on nano-processed food products were highlighted.
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Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107505] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Yang L, Li F, Cao X, Qiao X, Xue C, Xu J. Stability and bioavailability of protein matrix-encapsulated astaxanthin ester microcapsules. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2144-2152. [PMID: 34614199 DOI: 10.1002/jsfa.11556] [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: 04/26/2021] [Revised: 09/21/2021] [Accepted: 10/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Astaxanthin ester derived from Haematococcus pluvialis is often used as a functional and nutritional ingredient in foods. However, its utilization is currently limited as a result of its chemical instability and low bioavailability. Food matrix microcapsules are becoming increasingly popular because of their safety and high encapsulation efficiency. In the present study, the effect of protein matrixes on the properties of microcapsules was evaluated. RESULTS We investigated the effects of storage on astaxanthin ester microcapsules and the corresponding rehydration solution at 40 °C under a nitrogen atmosphere, as well as in darkness. The results showed that the stability of products prepared based on whey protein (WP) and corn-gluten was superior to that of products prepared based on lactoferrin, soy protein and sodium caseinate. The bioavailability of astaxanthin ester microcapsules encapsulated with different proteins and examined by means of astaxanthin concentrations in the serum and liver after oral administration was compared. All five protein wall materials could significantly improve the bioavailability of astaxanthin ester. The microcapsules prepared based on WP had the highest bioavailability, with a value of 10.69 ± 0.75 μg·h mL-1 , which was 3.15 times higher compared to that of the control group. CONCLUSION The results of the present study showed that protein encapsulation, especially WP encapsulation, could effectively improve the stability, water solubility and bioavailability of astaxanthin esters. Thus, WP can be used as the main wall material in delivery systems. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Fei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xinyu Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xing Qiao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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9
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Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.01.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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10
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Huang L, Li D, Ma Y, Liu Y, Liu G, Wang Y, Tan B. Dietary fatty acid-mediated protein encapsulation simultaneously improving the water-solubility, storage stability, and oral absorption of astaxanthin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107152] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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11
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Xiang J, Liu F, Wang B, Chen L, Liu W, Tan S. A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies. Foods 2021; 10:foods10091998. [PMID: 34574107 PMCID: PMC8472807 DOI: 10.3390/foods10091998] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/17/2021] [Accepted: 08/20/2021] [Indexed: 01/13/2023] Open
Abstract
Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients, nutritional fortifiers, etc. Non-enzymatic browning refers to a series of chemical reactions between sugars and proteins that make food more appetizing. Non-enzymatic browning reactions include degradation of ascorbic acid, lipid peroxidation, caramel reaction, and the Maillard reaction (MR). The MR, as one of the four non-enzymatic browning reactions, has been well studied and utilized in food fields. Milk protein and lactose, as two main components of milk, have high chemical activities; they are used as reactants to participate in the MR, generating Maillard reaction products (MRPs). The MR involves a condensation reaction between carbonyl groups of various sugars and amino groups of amino acids/proteins. These MRPs have different applications in various areas, including food flavor, food oxidation resistance, drug carriers, etc. This work presents the positive and negative effects of the MR, based on the two main components of milk, used in food and medicine, as well as avoidance approaches to prevent the occurrence of negative effects.
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12
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Acuña-Avila PE, Cortes-Camargo S, Jiménez-Rosales A. Properties of micro and nano casein capsules used to protect the active components: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1953069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Pedro Estanislao Acuña-Avila
- Departamento de Nanotecnología, Universidad Tecnológica De Zinacantepec, Santa María Del Monte Avenida Universidad Zinacantepec, Estado De México, México
| | - Stefani Cortes-Camargo
- Departamento de Nanotecnología, Universidad Tecnológica De Zinacantepec, Santa María Del Monte Avenida Universidad Zinacantepec, Estado De México, México
| | - Angélica Jiménez-Rosales
- Departamento de Nanotecnología, Universidad Tecnológica De Zinacantepec, Santa María Del Monte Avenida Universidad Zinacantepec, Estado De México, México
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Kyriakoudi A, Spanidi E, Mourtzinos I, Gardikis K. Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications. PLANTS (BASEL, SWITZERLAND) 2021; 10:1238. [PMID: 34207139 PMCID: PMC8234206 DOI: 10.3390/plants10061238] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/10/2021] [Accepted: 06/14/2021] [Indexed: 12/13/2022]
Abstract
Plants constitute a rich source of diverse classes of valuable phytochemicals (e.g., phenolic acids, flavonoids, carotenoids, alkaloids) with proven biological activity (e.g., antioxidant, anti-inflammatory, antimicrobial, etc.). However, factors such as low stability, poor solubility and bioavailability limit their food, cosmetics and pharmaceutical applications. In this regard, a wide range of delivery systems have been developed to increase the stability of plant-derived bioactive compounds upon processing, storage or under gastrointestinal digestion conditions, to enhance their solubility, to mask undesirable flavors as well as to efficiently deliver them to the target tissues where they can exert their biological activity and promote human health. In the present review, the latest advances regarding the design of innovative delivery systems for pure plant bioactive compounds, extracts or essential oils, in order to overcome the above-mentioned challenges, are presented. Moreover, a broad spectrum of applications along with future trends are critically discussed.
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Affiliation(s)
- Anastasia Kyriakoudi
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.K.); (I.M.)
| | - Eleni Spanidi
- APIVITA SA, Industrial Park, Markopoulo, 19003 Athens, Greece;
| | - Ioannis Mourtzinos
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.K.); (I.M.)
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14
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Fang B, Isobe K, Handa A, Nakagawa K. Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110452] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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15
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Akbarbaglu Z, Peighambardoust SH, Sarabandi K, Jafari SM. Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications. Food Chem 2021; 359:129965. [PMID: 33975145 DOI: 10.1016/j.foodchem.2021.129965] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 04/18/2021] [Accepted: 04/24/2021] [Indexed: 12/16/2022]
Abstract
Spray-drying is known as a common and economical technique for the encapsulation of various nutrients and bioactive compounds. However, shear and thermal tensions during atomization and dehydration, as well as physicochemical instability during storage, result in a loss of these compounds. As a solution, bioactives are stabilized into different carriers, among which proteins and peptides are of particular importance due to their functional properties, surface activity, and film/shell formability around particles. Given the importance of stabilization of bioactive compounds during spray drying, this paper focuses on the role of composition and type of carriers, as well as the characteristics and efficiency of various protein-based carriers in the encapsulation and maintaining of physicochemical, structural, and functional properties, along with biological activity of bioactive compounds (e.g., oleoresins, sterols, polyphenols, anthocyanins, carotenoids, probiotics, and peptides), and nutrients (e.g., vitamins, fatty acids and minerals) alone or in combination with other biopolymers.
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Affiliation(s)
- Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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16
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Casanova F, Nascimento LGL, Silva NFN, de Carvalho AF, Gaucheron F. Interactions between caseins and food-derived bioactive molecules: A review. Food Chem 2021; 359:129820. [PMID: 33962195 DOI: 10.1016/j.foodchem.2021.129820] [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: 09/23/2020] [Revised: 04/15/2021] [Accepted: 04/16/2021] [Indexed: 12/13/2022]
Abstract
Caseins are recognized as safe for consumption, abundant, renewable and have high nutritional value. Casein molecules are found in different aggregation states and their multiple binding sites offer the potential for delivering biomolecules with nutritional and/or health benefits, such as vitamins, phytochemicals, fibers, lipids, minerals, proteins, peptides, and pharmaceutical compounds. In the present review, we highlight the interactions between caseins and food-derived bioactive molecules, with a special focus on the aggregation states of caseins and the techniques used to produce and study the particles used for delivering. Research on interactions between caseins-minerals and casein-pharmaceutical molecules are not included here. This review aims to support the development of new and innovative functional foods in which caseins can be used as designed delivery systems.
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Affiliation(s)
- Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, Kgs. Lyngby 2800, Denmark.
| | - Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais36570-900 Brazil
| | - Naaman F N Silva
- Center of Natural Sciences, Universidade Federal of São Carlos (UFSCar), Buri, SP 18290-000, Brazil
| | - Antonio F de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais36570-900 Brazil
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17
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Tang CH. Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106344] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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18
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Shaari S, Utra U, Samsudin H. Preparation and Characterization of Surface‐Modified Tapioca Starches and their Adsorption toward Linalool. STARCH-STARKE 2020. [DOI: 10.1002/star.202000153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Syuzeliana Shaari
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Minden Pulau Pinang 11800 USM Malaysia
| | - Uthumporn Utra
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Minden Pulau Pinang 11800 USM Malaysia
| | - Hayati Samsudin
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Minden Pulau Pinang 11800 USM Malaysia
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19
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Tang CH. Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review). Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106106] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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20
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Coimbra PPS, Cardoso FDSN, Gonçalves ÉCBDA. Spray-drying wall materials: relationship with bioactive compounds. Crit Rev Food Sci Nutr 2020; 61:2809-2826. [DOI: 10.1080/10408398.2020.1786354] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Pedro Paulo Saldanha Coimbra
- Laboratory of Bioactives, Food and Nutrition Post-Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro, Brazil
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21
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Allahdad Z, Varidi M, Zadmard R, Haertlé T, Sawyer L, Saboury AA. Efficiency of milk proteins in eliminating practical limitations of β-carotene in hydrated polar solution. Food Chem 2020; 330:127218. [PMID: 32535315 DOI: 10.1016/j.foodchem.2020.127218] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 05/28/2020] [Accepted: 05/31/2020] [Indexed: 11/28/2022]
Abstract
The objective of this work was to study β-carotene functionalities (color and antioxidant activity) and practical limitations (aggregate formation, poor solubility and low stability) when included in the aqueous systems containing milk proteins. According to the results, self-association constant of β-carotene in the presence of casein is 1.7-fold of that calculated for WPI. Casein and WPI were capable of conserving β-carotene against chemical oxidation up to 15 and 12%, respectively, at 1:5 M ratio of β-carotene to protein. While, WPI reduced its photodegradation quantum yield from 0.03 to 0.012 compared to 0.017 obtained for casein. A 2.7- and 3.6-fold enhancement in β-carotene solubility was observed in the presence of 1.5 mg/mL of casein and WPI, respectively. The study of β-carotene interaction with proteins showed, on the one hand, a negative effect on electron transfer and, on the other hand, improved hydrogen transfer to the radical species in the solution.
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Affiliation(s)
- Zahra Allahdad
- Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran; Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Reza Zadmard
- Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran.
| | - Thomas Haertlé
- UR 1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes, France; Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, ul. Wołyńska 33, 60-637 Poznań, Poland; Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran.
| | - Lindsay Sawyer
- Institute of Quantitative Biology, Biochemistry and Biotechnology, The University of Edinburgh, King's Buildings, Edinburgh EH9 3JR, UK.
| | - Ali Akbar Saboury
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran.
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Rehman A, Tong Q, Jafari SM, Assadpour E, Shehzad Q, Aadil RM, Iqbal MW, Rashed MM, Mushtaq BS, Ashraf W. Carotenoid-loaded nanocarriers: A comprehensive review. Adv Colloid Interface Sci 2020; 275:102048. [PMID: 31757387 DOI: 10.1016/j.cis.2019.102048] [Citation(s) in RCA: 118] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 10/03/2019] [Accepted: 10/09/2019] [Indexed: 02/07/2023]
Abstract
Carotenoids retain plenty of health benefits and attracting much attention recently, but they have less resistance to processing stresses, easily oxidized and chemically unstable. Additionally, their application in food and pharmaceuticals are restricted due to some limitations such as poor bioavailability, less solubility and quick release. Nanoencapsulation techniques can be used to protect the carotenoids and to uphold their original characteristics during processing, storage and digestion, improve their physiochemical properties and enhance their health promoting effects. The importance of nanocarriers in foods and pharmaceuticals cannot be denied. This review comprehensively covers recent advances in nanoencapsulation of carotenoids with biopolymeric nanocarriers (polysaccharides and proteins), and lipid-based nanocarriers, their functionalities, aptness and innovative developments in preparation strategies. Furthermore, the present state of the art encapsulation of different carotenoids via biopolymeric and lipid-based nanocarriers have been enclosed and tabulated well. Nanoencapsulation has a vast range of applications for protection of carotenoids. Polysaccharides in combination with different proteins can offer a great avenue to achieve the desired formulation for encapsulation of carotenoids by using different nanoencapsulation strategies. In terms of lipid based nanocarriers, solid lipid nanoparticles and nanostructure lipid carriers are proving as the encouraging candidates for entrapment of carotenoids. Additionally, nanoliposomes and nanoemulsion are also promising and novel-vehicles for the protection of carotenoids against challenging aspects as well as offering an effectual controlled release on the targeted sites. In the future, further studies could be conducted for exploring the application of nanoencapsulated systems in food and gastrointestinal tract (GIT) for industrial applications.
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Ba C, Fu Y, Niu F, Wang M, Jin B, Li Z, Chen G, Zhang H, Li X. Effects of environmental stresses on physiochemical stability of β-carotene in zein-carboxymethyl chitosan-tea polyphenols ternary delivery system. Food Chem 2019; 311:125878. [PMID: 31771910 DOI: 10.1016/j.foodchem.2019.125878] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 11/03/2019] [Accepted: 11/07/2019] [Indexed: 11/26/2022]
Abstract
β-Carotene is a natural nutrient that serves as a natural food colorant. However, the weak physical stability restricts its development in food industrial production. Here, the influences of a variety of external environmental conditions on the stability of β-carotene enriched zein-carboxymethyl chitosan (CMCS)-tea polyphenols (TP) ternary composite nanoparticles were investigated. Compared with zein unitary and zein-CMCS binary complexes, it was interesting to note that ternary complexes had the best stability against color fading and there was little impact on its nanoparticle size during storage with change in temperature. Besides excellent antioxidant properties, ternary complexes were extremely effective in inhibiting β-carotene color degradation when exposed to ultraviolet light. Based on our results, the novel zein-CMCS-TP nanoparticles are expected to be an effective delivery system to encapsulate hydrophobic bioactive compounds, which is a promising approach to improve their storage stability against external environmental stresses.
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Affiliation(s)
- Chujie Ba
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Hangzhou College of Commerce, Zhejiang Gongshang University, Hangzhou 311508, China.
| | - Fuge Niu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Mei Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Bing Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zeya Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Guowen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hao Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xiaomeng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
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Stability, bioactivity, and bioaccessibility of fucoxanthin in zein-caseinate composite nanoparticles fabricated at neutral pH by antisolvent precipitation. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.032] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Shishir MRI, Xie L, Sun C, Zheng X, Chen W. Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.018] [Citation(s) in RCA: 272] [Impact Index Per Article: 45.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Allahdad Z, Varidi M, Zadmard R, Saboury AA. Spectroscopic and docking studies on the interaction between caseins and β-carotene. Food Chem 2018; 255:187-196. [DOI: 10.1016/j.foodchem.2018.01.143] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Revised: 01/20/2018] [Accepted: 01/23/2018] [Indexed: 10/18/2022]
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Tarazanova M, Huppertz T, Kok J, Bachmann H. Altering textural properties of fermented milk by using surface-engineered Lactococcus lactis. Microb Biotechnol 2018; 11:770-780. [PMID: 29745037 PMCID: PMC6011991 DOI: 10.1111/1751-7915.13278] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 02/20/2018] [Accepted: 03/30/2018] [Indexed: 01/23/2023] Open
Abstract
Lactic acid bacteria are widely used for the fermentation of dairy products. While bacterial acidification rates, proteolytic activity and the production of exopolysaccharides are known to influence textural properties of fermented milk products, little is known about the role of the microbial surface on microbe-matrix interactions in dairy products. To investigate how alterations of the bacterial cell surface affect fermented milk properties, 25 isogenic Lactococcus lactis strains that differed with respect to surface charge, hydrophobicity, cell chaining, cell-clumping, attachment to milk proteins, pili expression and EPS production were used to produce fermented milk. We show that overexpression of pili increases surface hydrophobicity of various strains from 3-19% to 94-99%. A profound effect of different cell surface properties was an altered spatial distribution of the cells in the fermented product. Aggregated cells tightly fill the cavities of the protein matrix, while chaining cells seem to be localized randomly. A positive correlation was found between pili overexpression and viscosity and gel hardness of fermented milk. Gel hardness also positively correlated with clumping of cells in the fermented milk. Viscosity of fermented milk was also higher when it was produced with cells with a chaining phenotype or with cells that overexpress exopolysaccharides. Our results show that alteration of cell surface morphology affects textural parameters of fermented milk and cell localization in the product. This is indicative of a cell surface-dependent potential of bacterial cells as structure elements in fermented foods.
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Affiliation(s)
- Mariya Tarazanova
- NIZO B.V.P.O. Box 206710 BAEdeThe Netherlands
- TiFNP.O. Box 5576700 ANWageningenThe Netherlands
- Molecular GeneticsUniversity of GroningenNijenborgh 79747AGGroningenThe Netherlands
| | - Thom Huppertz
- NIZO B.V.P.O. Box 206710 BAEdeThe Netherlands
- TiFNP.O. Box 5576700 ANWageningenThe Netherlands
- Present address:
FrieslandCampinaStationsplein 43818 LE AmersfoortThe Netherlands
| | - Jan Kok
- TiFNP.O. Box 5576700 ANWageningenThe Netherlands
- Molecular GeneticsUniversity of GroningenNijenborgh 79747AGGroningenThe Netherlands
| | - Herwig Bachmann
- NIZO B.V.P.O. Box 206710 BAEdeThe Netherlands
- TiFNP.O. Box 5576700 ANWageningenThe Netherlands
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Khanji AN, Michaux F, Petit J, Salameh D, Rizk T, Jasniewski J, Banon S. Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying. Food Funct 2018; 9:971-981. [DOI: 10.1039/c7fo01923h] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The encapsulation of curcumin in micellar caseins (MCs) and the production of powder were performed by spray-drying.
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Affiliation(s)
- Aya N. Khanji
- Université de Lorraine
- Laboratoire d'Ingénierie des Biomolécules (LIBio)
- TSA40602-F-54518 Vandœuvre-lès-Nancy
- France
- St Joseph University
| | - Florentin Michaux
- Université de Lorraine
- Laboratoire d'Ingénierie des Biomolécules (LIBio)
- TSA40602-F-54518 Vandœuvre-lès-Nancy
- France
| | - Jeremy Petit
- Université de Lorraine
- Laboratoire d'Ingénierie des Biomolécules (LIBio)
- TSA40602-F-54518 Vandœuvre-lès-Nancy
- France
| | - Dominique Salameh
- St Joseph University
- Faculty of Sciences
- UR TVA
- Dept Chemistry
- Beirut 11072050
| | - Toufic Rizk
- St Joseph University
- Faculty of Sciences
- UR TVA
- Dept Chemistry
- Beirut 11072050
| | - Jordane Jasniewski
- Université de Lorraine
- Laboratoire d'Ingénierie des Biomolécules (LIBio)
- TSA40602-F-54518 Vandœuvre-lès-Nancy
- France
| | - Sylvie Banon
- Université de Lorraine
- Laboratoire d'Ingénierie des Biomolécules (LIBio)
- TSA40602-F-54518 Vandœuvre-lès-Nancy
- France
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β-Carotene and Milk Protein Complexation: a Thermodynamic Approach and a Photo Stabilization Study. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2028-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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30
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Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.046] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Potential of Casein as a Carrier for Biologically Active Agents. Top Curr Chem (Cham) 2017; 375:71. [PMID: 28712055 PMCID: PMC5511616 DOI: 10.1007/s41061-017-0158-z] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Accepted: 06/29/2017] [Indexed: 02/07/2023]
Abstract
Casein is the collective name for a family of milk proteins. In bovine milk, casein comprises four peptides: αS1, αS2, β, and κ, differing in their amino acid, phosphorus and carbohydrate content but similar in their amphiphilic character. Hydrophilic and hydrophobic regions of casein show block distribution in the protein chain. Casein peptides carry negative charge on their surface as a result of phosphorylation and tend to bind nanoclusters of amorphous calcium phosphate. Due to these properties, in suitable conditions, casein molecules agglomerate into spherical micelles. The high content of casein in milk (2.75 %) has made it one of the most popular proteins. Novel research techniques have improved understanding of its properties, opening up new applications. However, casein is not just a dietary protein. Its properties promise new and unexpected applications in science and the pharmaceutical and functional food industries. One example is an encapsulation of health-related substances in casein matrices. This review discusses gelation, coacervation, self-assembly and reassembly of casein peptides as means of encapsulation. We highlight information on encapsulation of health-related substances such as drugs and dietary supplements inside casein micro- and nanoparticles.
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Deng XX, Zhang N, Tang CH. Soy protein isolate as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility of β-carotene. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2230-2237. [PMID: 27616430 DOI: 10.1002/jsfa.8033] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 07/29/2016] [Accepted: 09/07/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The incorporation of β-carotene, one of the most common pigments or bioactives, into food formulations has attracted increasing interest from the food industry, due to its good nutrition and potential health effects. However, it is poorly soluble and unstable in water, which greatly limits its applications in foods. This work presented an effective approach to improve the water dispersibility, stability and even bioaccessibility of β-carotene, using soy protein isolate (SPI) to perform as effective nanocarriers for this molecule. RESULTS The complexation with SPI remarkably improved the water dispersibility and stability against heating and freeze-drying of β-carotene. However, the encapsulation efficiency and stability of β-carotene in the nanocomplexes with SPI were closely dependent on the applied β-carotene-to-protein ratio, at which the complexation occurred. The best improvement of stability was observed at appropriate β-carotene-to-protein ratios, e.g. 10-20 g kg-1 . The complexation with β-carotene mainly occurred on the surface of SPI nanoparticles, through hydrophobic interactions. The complexation resulted in inter-particle aggregation, in a concentration-dependent manner. Almost all of the β-carotene molecules in the nanocomplexes could be progressively released into the aqueous phase. CONCLUSION SPI exhibits a good potential to perform as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility of β-carotene. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Xi-Xiang Deng
- Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People's Republic of China
| | - Ning Zhang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, People's Republic of China
| | - Chuan-He Tang
- Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People's Republic of China
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
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Ranadheera C, Liyanaarachchi W, Chandrapala J, Dissanayake M, Vasiljevic T. Utilizing unique properties of caseins and the casein micelle for delivery of sensitive food ingredients and bioactives. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.10.005] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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