1
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Xie P, Wu Y, Lee YY, Wang Y, Zhang Z. Asterias Rolleston starfish gonad lipids: A novel source of Omega-3 fatty acids - assessment of major components and their antioxidant activities. Food Chem 2024; 456:140005. [PMID: 38870815 DOI: 10.1016/j.foodchem.2024.140005] [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: 03/10/2024] [Revised: 05/31/2024] [Accepted: 06/06/2024] [Indexed: 06/15/2024]
Abstract
The major lipids and antioxidant activities of Asterias rolleston gonad lipids were evaluated systematically. Major lipids of A. Rolleston gonad lipids were triacylglycerols (TAGs) and phospholipids (PLs). Total lipids were composed of 15.62% of polyunsaturated fatty acids (PUFAs), and 40.81% of monounsaturated fatty acids (MUFAs). The most abundant PUFA were C20:5n-3 (EPA) (6.28%) and C22:6n-3 (DHA) (5.80%). Predominantly composed of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), polar lipids were rich in PUFAs and could contain up to 34.59% EPA and DHA, and PE and PI (phosphatidylinositol) were also found to be the main carriers of EPA and ARA (arachidonic acid) in polar lipids. The MUFA and PUFA of Sn-2 in TAG are 39.72% and 30.37%, respectively. A total of 64 TAG species were identified, with Eo-P-M, Eo-Eo-M, and M-M-Eo being the main TAGs components. Moreover, A. rollestoni gonad lipids exhibited potent radical scavenging activities and reducing power in a dose-dependent manner.
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Affiliation(s)
- Pengkai Xie
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yuxin Wu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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2
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Su D, Wang X, Liu X, Miao J, Zhang Z, Zhang Y, Zhao L, Yu Y, Leng K, Yu Y. A comprehensive study of the colloidal properties, biocompatibility, and synergistic antioxidant actions of Antarctic krill phospholipids. Food Chem 2024; 451:139469. [PMID: 38703727 DOI: 10.1016/j.foodchem.2024.139469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 04/22/2024] [Accepted: 04/22/2024] [Indexed: 05/06/2024]
Abstract
Excipient selection is crucial to address the oxidation and solubility challenges of bioactive substances, impacting their safety and efficacy. AKPL, a novel ω-3 polyunsaturated fatty acids (PUFAs) esterified phospholipid derived from Antarctic krill, demonstrates unique antioxidant capabilities and synergistic effects. It exhibits pronounced surface activity and electronegativity at physiological pH, as evidenced by a critical micelle concentration (CMC) of 0.15 g/L and ζ-potential of -49.9 mV. In aqueous environments, AKPL self-assembles into liposomal structures, offering high biocompatibility and promoting cell proliferation. Its polyunsaturated bond-rich structure provides additional oxidation sites, imparting antioxidant properties superior to other phospholipids like DSPC and DOPC. Additionally, AKPL augments the efficacy of lipophilic antioxidants, such as alpha-tocopherol and curcumin, in aqueous media through both intermolecular and intramolecular interactions. In sum, AKPL emerges as an innovative unsaturated phospholipid, offering new strategies for encapsulating and delivering oxygen-sensitive agents.
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Affiliation(s)
- Dong Su
- State Key Laboratory of Eco-chemical Engineering, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China; Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China
| | - Xixi Wang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China
| | - Xiaofang Liu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China
| | - Junkui Miao
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China
| | - Zipeng Zhang
- State Key Laboratory of Eco-chemical Engineering, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Yating Zhang
- State Key Laboratory of Eco-chemical Engineering, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Ling Zhao
- State Key Laboratory of Eco-chemical Engineering, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Yuan Yu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China
| | - Kailiang Leng
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, PR China; Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No.1 Wenhai Road, Qingdao 266200, China.
| | - Yueqin Yu
- State Key Laboratory of Eco-chemical Engineering, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China.
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Fu DW, Xu H, Sun RQ, Liu XL, Ji Z, Zhou DY, Song L. Engineering marine phospholipid nanoliposomes via glycerol-infused proliposomes: Mechanisms, strategies, and versatile applications in scalable food-grade nanoliposome production. Food Chem 2024; 448:139030. [PMID: 38531301 DOI: 10.1016/j.foodchem.2024.139030] [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: 11/23/2023] [Revised: 02/22/2024] [Accepted: 03/10/2024] [Indexed: 03/28/2024]
Abstract
This study presents a novel approach using polyol-based proliposome to produce marine phospholipids nanoliposomes. Proliposomes were formulated by blending glycerol with phospholipids across varying mass ratios (2:1 to 1:10) at room temperature. Analysis employing polarized light microscopy, FTIR, and DSC revealed that glycerol disrupted the stacked acyl groups within phospholipids, lowering the phase transition temperature (Tm). Krill oil phospholipids (KOP) proliposomes exhibited superior performance in nanoliposomes formation, with a mean diameter of 125.60 ± 3.97 nm, attributed to the decreased Tm (-7.64 and 7.00 °C) compared to soybean phospholipids, along with a correspondingly higher absolute zeta potential (-39.77 ± 1.18 mV). The resulting KOP proliposomes demonstrated liposomes formation stability over six months and under various environmental stresses (dilution, thermal, ionic strength, pH), coupled with in vitro absorption exceeding 90 %. This investigation elucidates the mechanism behind glycerol-formulated proliposomes and proposes innovative strategies for scalable, solvent-free nanoliposome production with implications for functional foods and pharmaceutical applications.
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Affiliation(s)
- Dong-Wen Fu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Xu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Rui-Qi Sun
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xue-Li Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhe Ji
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Da-Yong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Liang Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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4
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Gao Y, Ding Z, Liu Y, Xu YJ. Advances in encapsulation systems of Antarctic krill oil: From extraction to encapsulation, and future direction. Compr Rev Food Sci Food Saf 2024; 23:e13332. [PMID: 38578167 DOI: 10.1111/1541-4337.13332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 03/05/2024] [Accepted: 03/10/2024] [Indexed: 04/06/2024]
Abstract
Antarctic krill oil (AKO) is highly sought after by consumers and the food industry due to its richness in a variety of nutrients and physiological activities. However, current extraction methods are not sufficient to better extract AKO and its nutrients, and AKO is susceptible to lipid oxidation during processing and storage, leading to nutrient loss and the formation of off-flavors and toxic compounds. The development of various extraction methods and encapsulation systems for AKO to improve oil yield, nutritional value, antioxidant capacity, and bioavailability has become a research hotspot. This review summarizes the research progress of AKO from extraction to encapsulation system construction. The AKO extraction mechanism, technical parameters, oil yield and composition of solvent extraction, aqueous enzymatic extraction, supercritical/subcritical extraction, and three-liquid-phase salting-out extraction system are described in detail. The principles, choice of emulsifier/wall materials, preparation methods, advantages and disadvantages of four common encapsulation systems for AKO, namely micro/nanoemulsions, microcapsules, liposomes and nanostructured lipid carriers, are summarized. These four encapsulation systems are characterized by high encapsulation efficiency, low production cost, high bioavailability and high antioxidant capacity. Depending on the unique advantages and conditions of different encapsulation methods, as well as consumer demand for health and nutrition, different products can be developed. However, existing AKO encapsulation systems lack relevant studies on digestive absorption and targeted release, and the single product category of commercially available products limits consumer choice. In conjunction with clinical studies of AKO encapsulation systems, the development of encapsulation systems for special populations should be a future research direction.
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Affiliation(s)
- Yuhang Gao
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zhansheng Ding
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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Zavaleta EB, Coavichi LL, Rodríguez LV, Andrade EF, García HS, Rascón Díaz M. Co-microencapsulation of Lactobacillus rhamnosus and krill oil by spray-drying. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Zhao T, Cao Z, Yu J, Weng X, Benjakul S, Guidi A, Ying X, Ma L, Xiao G, Deng S. Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods. Curr Res Food Sci 2022; 5:813-822. [PMID: 35592694 PMCID: PMC9110977 DOI: 10.1016/j.crfs.2022.04.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 04/11/2022] [Accepted: 04/28/2022] [Indexed: 12/18/2022] Open
Abstract
The large yellow croaker, a species of fish found in the northwestern Pacific, is favored by consumers because of its prevalence in saltwater bodies, golden yellow abdomen, high calcium content, high protein, high fat content, and a flavor that originates from its lipids and volatile components. Volatile organic compounds significantly affect the aroma of food. In this work, electronic nose and headspace gas chromatography-ion mobility spectrometry were applied to analyze the flavor differences in fish oil durations. Through electronic nose system analysis, sensors W1C, W3S, W6S, and W2S directly affected fish oil flavor, and their flavor components were different. Gas chromatography-ion mobility spectrometry identified 26 volatile components (19 aldehydes, 3 ketones, 2 alcohols, 1 furan, and 1 olefin). (E,E)-2,4-hexadienal (D), (E,E)-2,4-hexadienal (M), 2,4-heptadienal (M), (E)-2-octenal, 2-propanone, 2-heptanone (M), 3-pentanone (D), and 1-octen-3-ol were the key flavor components of the fish oil. In conclusion, the combination of GC-IMS and PCA can identify the differences in flavor changes of large yellow croaker oil during 0–120 days storage. After 60 days storage, the types and signals of 2-propanone, 2-heptanone (M) components increase significantly. When 120 days storage, at this time, (E,E)-2,4-hexadienal (D), (E,E)-2,4-hexadienal (M), 2,4-heptadienal (M), (E)-2-octenal,(E)-2-octenal significantly. It has become the main flavor substance of fish oil. In summary, as the storage period increases, the components increase, and the oxidizing substances will increase, resulting in the deterioration of fish oil. The oxidation state of Large yellow croaker oil in different storage periods was investigated. The volatile compounds of Large yellow croaker oil were studied by GC-IMS. The effects of storage period on the composition of large yellow croaker oil samples were tested. We believe GC-IMS will play a crucial role in controlling the flavor of fish oil.
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Affiliation(s)
- Tengfei Zhao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Zhongqi Cao
- Sinopec Dalian Research Institute of Petroleum and Petrochemicals, Dalian Lioaning, 116045, China
| | - Jin Yu
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, 324000, China
| | - Xudong Weng
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, 324000, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry. Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Alessandra Guidi
- Department of Agriculture, Food and Environment (DAFE), Pisa University, Via Del Borghetto, 80, 56124, Pisa, Italy
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, 324000, China
- Corresponding author. No.1 Haida South Road, Lincheng Changzhi Island, Zhoushan, Zhejiang province, 316022, PR China.
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
- Corresponding author. No.24 Dongsha Road, Haizhu District, Guangzhou, Guangdong province, 510225, PR China.
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
| | - Shanggui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
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Chen J, Ying X, Deng S, Li W, Peng L, Ma L. Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp (
Litopenaeus vannamei
) muscle during frozen storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16469] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiasheng Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood Collaborative Innovation Center of Seafood Deep Processing College of Food and Pharmacy Zhejiang Ocean University Zhoushan 316022 China
| | - Xiaoguo Ying
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood Collaborative Innovation Center of Seafood Deep Processing College of Food and Pharmacy Zhejiang Ocean University Zhoushan 316022 China
| | - Shanggui Deng
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Wenjun Li
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs Chengdu University Chengdu 610106 China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
- Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
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Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031424] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
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Zhou Q, Wei Z. Food-grade systems for delivery of DHA and EPA: Opportunities, fabrication, characterization and future perspectives. Crit Rev Food Sci Nutr 2021; 63:2348-2365. [PMID: 34590971 DOI: 10.1080/10408398.2021.1974337] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Docosahexaenoic acid (C22: 6n-3, DHA) and eicosapentaenoic acid (C20: 5n-3, EPA) have been shown to provide the opportunity to inhibit onset and escalation of chronic diseases. Nevertheless, their undesirable characteristics including poor water solubility, oxidation sensitivity, high melting point and unpleasant sensory attributes hinder their application in the food industry. In recent years, utilizing food-grade delivery systems to deliver DHA/EPA and improve their biological efficacy has emerged as an attractive approach with fascinating prospects. This review focuses on introducing potential delivery systems for DHA/EPA, including microemulsions, nanoemulsions, Pickering emulsions, hydrogels, lipid particles, oleogels, liposomes, microcapsules and micelles. The opportunities, fabrication and characterization of these delivery systems loaded with DHA/EPA are highlighted. Besides, food sources of DHA/EPA, their benefits to the human body and a series of challenges for effective utilization of DHA/EPA are discussed. Promising future research trends of food-grade systems for delivery of DHA/EPA are also presented. Conducting in vivo experiments, applying DHA/EPA-loaded delivery systems into real food, improving the applicability of such delivery systems in industrial production, co-encapsulating DHA/EPA with other substances, seeking measures to improve the performance of existing delivery systems and developing novel food-grade delivery systems inspired by other fields are various future considerations.
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Affiliation(s)
- Qi Zhou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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Ajeeshkumar KK, Aneesh PA, Raju N, Suseela M, Ravishankar CN, Benjakul S. Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review. Compr Rev Food Sci Food Saf 2021; 20:1280-1306. [PMID: 33665991 DOI: 10.1111/1541-4337.12725] [Citation(s) in RCA: 93] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/28/2020] [Accepted: 01/22/2021] [Indexed: 12/19/2022]
Abstract
Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core. This technology can be used for promoting an effective application in functional food and nutraceuticals. Incorporation of traditional and emerging methods for the developments of liposome for loading BACs resulted in viable and stable liposome formulations for industrial applications. Thus, the advance technologies such as supercritical fluidic methods, microfluidization, ultrasonication with traditional methods are revisited. Liposomes loaded with plant and animal BACs have been introduced for functional food and nutraceutical applications. In general, application of liposome systems improves stability, delivery, and bioavailability of BACs in functional food systems and nutraceuticals. This review covers the current techniques and methodologies developed and practiced in liposomal preparation and application in functional foods.
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Affiliation(s)
| | | | - Navaneethan Raju
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Mathew Suseela
- ICAR - Central Institute of Fisheries Technology, Cochin, Kerala, 682029, India
| | | | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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11
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Zhang N, Jin L, Liu C, Zhang R, Siebert HC, Li Y, Loers G, Petridis AK, Xia Z, Dong H, Zheng X. An antarctic krill oil-based diet elicits neuroprotective effects by inhibiting oxidative stress and rebalancing the M1/M2 microglia phenotype in a cuprizone model for demyelination. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104309] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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12
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Wu Y, Mou B, Song S, Tan CP, Lai OM, Shen C, Cheong LZ. Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic properties. Food Res Int 2020; 136:109301. [DOI: 10.1016/j.foodres.2020.109301] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 04/27/2020] [Accepted: 05/05/2020] [Indexed: 12/15/2022]
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