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Tian M, Cheng J, Guo M. Stability, Digestion, and Cellular Transport of Soy Isoflavones Nanoparticles Stabilized by Polymerized Goat Milk Whey Protein. Antioxidants (Basel) 2024; 13:567. [PMID: 38790672 PMCID: PMC11117734 DOI: 10.3390/antiox13050567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/26/2024] Open
Abstract
Soy isoflavones (SIF) are bioactive compounds with low bioavailability due to their poor water solubility. In this study, we utilized polymerized goat milk whey protein (PGWP) as a carrier to encapsulate SIF with encapsulation efficiency of 89%, particle size of 135.53 nm, and zeta potential of -35.16 mV. The PGWP-SIF nanoparticles were evaluated for their stability and in vitro digestion properties, and their ability to transport SIF was assessed using a Caco-2 cell monolayer model. The nanoparticles were resistant to aggregation when subjected to pH changes (pH 2.0 to 8.0), sodium chloride addition (0-200 mM), temperature fluctuations (4 °C, 25 °C, and 37 °C), and long-term storage (4 °C, 25 °C, and 37 °C for 30 days), which was mainly attributed to the repulsion generated by steric hindrance effects. During gastric digestion, only 5.93% of encapsulated SIF was released, highlighting the nanoparticles' resistance to enzymatic digestion in the stomach. However, a significant increase in SIF release to 56.61% was observed during intestinal digestion, indicating the efficient transport of SIF into the small intestine for absorption. Cytotoxicity assessments via the MTT assay showed no adverse effects on Caco-2 cell lines after encapsulation. The PGWP-stabilized SIF nanoparticles improved the apparent permeability coefficient (Papp) of Caco-2 cells for SIF by 11.8-fold. The results indicated that using PGWP to encapsulate SIF was an effective approach for delivering SIF, while enhancing its bioavailability and transcellular transport.
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Affiliation(s)
- Mu Tian
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China;
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China;
| | - Jianjun Cheng
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China;
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA
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2
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Lei Y, Lee Y. Nanoencapsulation and delivery of bioactive ingredients using zein nanocarriers: approaches, characterization, applications, and perspectives. Food Sci Biotechnol 2024; 33:1037-1057. [PMID: 38440671 PMCID: PMC10908974 DOI: 10.1007/s10068-023-01489-6] [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: 08/18/2023] [Revised: 11/06/2023] [Accepted: 11/19/2023] [Indexed: 03/06/2024] Open
Abstract
Zein has garnered widespread attention as a versatile material for nanosized delivery systems due to its unique self-assembly properties, amphiphilicity, and biocompatibility characteristics. This review provides an overview of current approaches, characterizations, applications, and perspectives of nanoencapsulation and delivery of bioactive ingredients within zein-based nanocarriers. Various nanoencapsulation strategies for bioactive ingredients using various types of zein-based nanocarrier structures, including nanoparticles, nanofibers, nanoemulsions, and nanogels, are discussed in detail. Factors affecting the stability of zein nanocarriers and characterization methods of bioactive-loaded zein nanocarrier structures are highlighted. Additionally, current applications of zein nanocarriers loaded with bioactive ingredients are summarized. This review will serve as a guide for the selection of appropriate nanoencapsulation techniques within zein nanocarriers and a comprehensive understanding of zein-based nanocarriers for specific applications in the food, pharmaceutical, cosmetic, and agricultural industries. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01489-6.
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Affiliation(s)
- Yanlin Lei
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801 USA
| | - Youngsoo Lee
- Department of Biological Systems Engineering, Washington State University at Pullman, Pullman, WA 203, L.J. Smith Hall, 1935 E. Grimes Way99164-6120 USA
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Guo Q, Cui B, Yuan C, Guo L, Li Z, Chai Q, Wang N, Gänzle M, Zhao M. Fabrication of dry S/O/W microcapsule and its probiotic protection against different stresses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2842-2850. [PMID: 38012057 DOI: 10.1002/jsfa.13175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 11/07/2023] [Accepted: 11/28/2023] [Indexed: 11/29/2023]
Abstract
BACKGROUND Encapsulation is commonly used to protect probiotics against harsh stresses. Thus, the fabrication of microcapsules with special structure is critical. In this work, microcapsules with the structure of S/O/W (solid-in-oil-in-water) emulsion were prepared for probiotics, with butterfat containing probiotics as the inner core and with whey protein isolate fibrils (WPIF) and antioxidants (epigallocatechin gallate, EGCG; glutathione, GSH) as the outer shell. RESULTS Based on the high viscosity and good emulsifying ability of WPIF, dry well-dispersed microcapsules were successfully prepared via the stabilization of the butterfat emulsion during freeze-drying with 30-50 g L-1 WPIF. WPIF, WPIF + EGCG, and WPIF + GSH microcapsules with 50 g L-1 WPIF protected probiotics very well against different stresses and exhibited similar inactivation results, indicating that EGCG and GSH exerted neither harm or protection on probiotics. This significantly reduced the harmful effects of antioxidants on probiotics. Almost all the probiotics survived after pasteurization, which was critical for the use of probiotics in other foods. The inactivation values of probiotics in microcapsules were around 1 log in simulated gastric juice (SGJ), about 0.5 log in simulated intestinal juice (SIJ), and around 1 log after 40 days of ambient storage. CONCLUSION Dry S/O/W microcapsule, with butterfat containing probiotics as the inner core and WPIF as the outer shell, significantly increased the resistance of probiotics to harsh environments. This work proposed a preparation method of dry S/O/W microcapsule with core/shell structure, which could be used in the encapsulation of probiotics and other bioactive ingredients.
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Affiliation(s)
- Qianwan Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- Glyn O. Phillips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Qingqing Chai
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Michael Gänzle
- Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
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Yan J, Jia X, Qu Y, Yan W, Li Y, Yin L. Development of sorghum arabinoxylan-soy protein isolate composite nanoparticles for delivery of curcumin: Effect of polysaccharide content on stability and in vitro digestibility. Int J Biol Macromol 2024; 262:129867. [PMID: 38309400 DOI: 10.1016/j.ijbiomac.2024.129867] [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: 10/26/2023] [Revised: 01/08/2024] [Accepted: 01/29/2024] [Indexed: 02/05/2024]
Abstract
The purpose of this study was to fabricate composite nanoparticles using soy protein isolate (SPI) and sorghum bran arabinoxylan (AX) for the delivery of curcumin (Cur). The influences of AX concentrations on the physicochemical characteristic, stability and bioaccessibility of curcumin were investigated. The findings showed that the encapsulation efficiency of curcumin obviously increased upon incorporating AX in comparison to SPI-Cur particles. Hydrogen bonds and hydrophobic interactions were the primary driving forces for the formation of SPI-Cur-AX nanoparticles (SCA). SCA nanoparticles with 1.00 % AX exhibited a uniform size with orderly distribution, suggesting its remarkable physical stability due to the strengthened electrostatic repulsion. However, excessive AX led to aggregation of particles, a noticeable increase in size, and subsequently, a reduction in stability. Due to the heightened free radical scavenging capacity of sorghum AX, SCA nanoparticles exhibited superior antioxidant capabilities. Compared to free curcumin, encapsulation within composite particles significantly enhanced the retention rate and bioaccessibility of curcumin. This improvement was attributed to the potent emulsification ability of AX, which coordinated with bile salt to promote the transfer of curcumin into micelles. The research provides an effective strategy for developing food-grade delivery carriers aimed at enhancing dispersibility, stability and bioaccessibility of the fat-soluble bioactives.
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Affiliation(s)
- Jinxin Yan
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Institute of Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuanyuan Qu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wenjia Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuanyuan Li
- The State Key Laboratory of Subtropical Silviculture, Bamboo Industry Institute, Zhejiang Agriculture & Forestry University, Hangzhou, 311300, Zhejiang, PR China; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, NY, 14456, USA.
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Yu H, Kong Q, Wang M, Han Z, Xu J. Improved viability of probiotics by encapsulation in chickpea protein matrix during simulated gastrointestinal digestion by succinylated modification. Int J Biol Macromol 2024; 260:129614. [PMID: 38246468 DOI: 10.1016/j.ijbiomac.2024.129614] [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: 08/03/2023] [Revised: 01/05/2024] [Accepted: 01/17/2024] [Indexed: 01/23/2024]
Abstract
The potential application of succinylated chickpea protein (SCP) as a wall material for spray-dried microencapsulated probiotics was investigated. The results showed that succinylation increased the surface charge of chickpea proteins (CP) and reduced the particle size of the proteins. Meanwhile, succinylated modification decreased the solubility of protein under acidic conditions and increased the solubility in alkaline conditions. The effects of spray drying and in vitro gastrointestinal digestion on probiotics were investigated by microencapsulating chickpea protein with different degrees of N-succinylation. The results showed that all microcapsules had similar morphology, particle size and low water content. The microcapsules prepared by succinylated chickpea protein showed better stability and viability during spray drying and gastrointestinal digestion. The protective effect of probiotics was better as the degree of N-succinylation increased. In particular, the SCP-3-P sample (10 % succinic anhydride modified CP and maltodextrin) lost only 0.29 Log CFU/g throughout gastrointestinal digestion. The superior protective effect provided by succinylated CP in simulated gastric fluid (SGF) was mainly attributed to the reaction of succinic anhydride with protein to cause protein aggregation under gastric acidic conditions, reducing the infiltration of gastric acid and pepsin and maintaining the structural integrity of the microcapsules. Therefore, these findings provide a new strategy for probiotic intestinal delivery and application of chickpea protein.
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Affiliation(s)
- Hui Yu
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
| | - Qing Kong
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China.
| | - Mengru Wang
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
| | - Zhuoyu Han
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
| | - Jia Xu
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
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Rathod P, Yadav RP. Gut microbiome as therapeutic target for diabesity management: opportunity for nanonutraceuticals and associated challenges. Drug Deliv Transl Res 2024; 14:17-29. [PMID: 37552394 DOI: 10.1007/s13346-023-01404-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/23/2023] [Indexed: 08/09/2023]
Abstract
Diabesity is showing rising prevalence. Current treatment modalities include pharmacological and non-pharmacological approaches, yet associated with various drawbacks. Recently, gut microbial dysbiosis is documented as a crucial factor in the pathogenesis of diabesity. Targeting gut microbiome using modulators shows promising therapeutic strategy for diabesity management. In this line, nanonutraceuticals represent new class of gut microbial modulators. The present article explores the potential of nanonutraceuticals including nanoprobiotics, nanoprebiotics, and plant-derived nanovesicles that are fabricated on the ecofriendly food based scaffold with gut microbial modulatory potential for diabesity management. A number of compelling evidences from different studies support Bifidobacterium, Enterococcus, and Bacteroides genera and Lactobacillus plantarum and Akkermansia muciniphila species significant in diabesity management. The probable mechanisms reported for gut microbial dysbiosis-induced diabesity are mentioned. The review findings suggest gut microbiome as significant therapeutic target for diabesity management. Moreover, ecofriendly nanonutraceuticals developed using natural products including food-grade materials are efficient modulators of gut microbiome and indicate next-generation diabesity therapeutics. Clinical studies are imperative as further exploration may provide new dimensions to the future research.
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Affiliation(s)
- Priyanka Rathod
- MGMIHS OMICS Research Center, MGM Central Research Laboratory, MGM Medical College and Hospital, Navi Mumbai, Maharashtra, India
- Department of Medical Biotechnology, MGM School of Biomedical Sciences, MGM Institute of Health Sciences, Kamothe-410209, Navi Mumbai, Maharashtra, India
| | - Raman P Yadav
- MGMIHS OMICS Research Center, MGM Central Research Laboratory, MGM Medical College and Hospital, Navi Mumbai, Maharashtra, India.
- Department of Medical Biotechnology, MGM School of Biomedical Sciences, MGM Institute of Health Sciences, Kamothe-410209, Navi Mumbai, Maharashtra, India.
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7
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Sharma V, Lal Gupta G, Sharma M. Oxidative Coupling Assembly Induced Bio-engineered Quercetin Microspheres for the Gastrosparing Delivery of Diclofenac Sodium. Curr Drug Deliv 2024; 21:582-591. [PMID: 36892026 DOI: 10.2174/1567201820666230308100040] [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: 08/29/2022] [Revised: 12/14/2022] [Accepted: 01/13/2023] [Indexed: 03/10/2023]
Abstract
OBJECTIVE The study aimed to develop microspheres of quercetin by oxidative coupling assembly and these microspheres were used to deliver diclofenac sodium without causing gastrotoxicity. METHODS The oxidative coupling assembly of quercetin was carried out in the presence of copper sulfate to yield quercetin microspheres. The microsphere of quercetin was loaded with diclofenac sodium (QP-Diclo). The carrageenan induced paw edema in rats was used for anti-inflammatory action was studied by using and acetic acid-induced writhing in mice was used to study the analgesic potential of the QP loaded microspheres. The ulcerogenecity and gastrotoxicity comparison was made between diclofenac and QP-Diclo. RESULTS The oxidative coupling assembly of quercetin resulted in microspheres of 10-20 μm in size, which were loaded with diclofenac sodium (QP-Diclo). The marked anti-inflammatory activity was observed by QP-Diclo treatment using carrageenan induced paw edema (in rats) and better analgesic activity than diclofenac sodium in mice. The administration of QP-Diclo significantly elevated the diminished overall nitrite/nitrate extent and thiobarbituric acid reactive and significantly increased the diminished superoxide dismutase activity in comparison to diclofenac sodium in gastric mucosa. CONCLUSION The results suggested that dietary polyphenol quercetin can be converted to microspheres by oxidative coupling assembly and can be used to deliver diclofenac sodium without causing gastrotoxicity.
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Affiliation(s)
- Vishal Sharma
- Department of Pharmaceutical Sciences, M.M. College of Pharmacy, M. M. Deemed to be University, Mullana, 133207, Haryana India
| | - Girdhari Lal Gupta
- School of Pharmacy & Technology Management, SVKM'S NMIMS, Shirpur Campus, Shirpur, 425405, Maharashtra, India
| | - Manu Sharma
- Department of Chemistry, National Forensic Sciences University, Delhi Campus, New Delhi, India
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Hassane Hamadou A, Zhang J, Li H, Chen C, Xu B. Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities. Crit Rev Food Sci Nutr 2023; 63:11942-11966. [PMID: 35900010 DOI: 10.1080/10408398.2022.2097638] [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] [Indexed: 11/03/2022]
Abstract
Traditionally, diverse natural bioactive compounds (polyphenols, proteins, fatty acids, dietary fibers) are used as inhibitors of starch digestive enzymes for lowering glycemic index (GI) and preventing type 2 diabetes mellitus (T2DM). In recent years, organic nanomaterials (ONMs) have drawn a great attention because of their ability to overcome the stability and solubility issues of bioactive. This review aimed to elucidate the implications of ONMs in lowering GI and as encapsulating agents of enzymes inhibitors. The major ONMs are presented. The mechanisms underlying the inhibition of enzymes, the stability within the gastrointestinal tract (GIT) and safety of ONMs are also provided. As a result of encapsulation of bioactive in ONMs, a more pronounced inhibition of enzymes was observed compared to un-encapsulated bioactive. More importantly, the lower the size of ONMs, the higher their inhibitory effects due to facile binding with enzymes. Additionally, in vivo studies exhibited the potentiality of ONMs for protection and sustained release of insulin for GI management. Overall, regulating the GI using ONMs could be a safe, robust and viable alternative compared to synthetic drugs (acarbose and voglibose) and un-encapsulated bioactive. Future researches should prioritize ONMs in real food products and evaluate their safety on a case-by-case basis.
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Affiliation(s)
| | - Jiyao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Haiteng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Chao Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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Hsu WH, Ku CL, Lai YR, Wang SSS, Chou SH, Lin TH. Developing targeted drug delivery carriers for breast cancer using glutathione-sensitive doxorubicin-coupled glycated bovine serum albumin nanoparticles. Int J Biol Macromol 2023; 249:126114. [PMID: 37541475 DOI: 10.1016/j.ijbiomac.2023.126114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Incorporation of the nano-based carriers into drug delivery provides a promising alternative to overcome the limitations of the conventional chemotherapy. Doxorubicin (DOXO) is an effective chemotherapeutic drug widely used in chemotherapy for breast cancer treatment. A globular protein bovine serum albumin (BSA) holds great potential as carriers in pharmaceutical applications. This work is aimed at developing the DOXO-coupled glycated BSA nanoparticles via desolvation method for improving the capability of targeting the GLUT5 transporters over-expressed on breast cancer cells. Fructosamine assay and Fourier transform infrared spectroscopy were employed to determine the content of fructosamine structure and structural changes on the surfaces of nanoparticles, respectively. Additionally, the synthesized BSA nanoparticles were further characterized by electron microscopy and dynamic light scattering. Results revealed that the DOXO-coupled glycated BSA nanoparticles were spherically shaped with a hydrodynamic diameter of ~60.74 nm and a ζ-potential of ~ - 42.20 mV. Moreover, the DOXO release behavior of as-synthesized DOXO-coupled glycated BSA nanoparticles was examined under different conditions. Finally, the DOXO-coupled glycated BSA nanoparticles were found to exhibit cytotoxicity toward both MCF-7 and MDA-MB-231 cells. Our findings evidently suggested that the drug-coupled glycated BSA nanoparticles serve as the potential candidates for targeted drug delivery platform used in breast cancer therapy.
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Affiliation(s)
- Wei-Hsiang Hsu
- Department of Chemical Engineering, National Taiwan University, Taipei 10617, Taiwan
| | - Chien-Liang Ku
- Department of Life Science, Fu-Jen Catholic University, Xinzhuang Dist., New Taipei City 24205, Taiwan
| | - You-Ren Lai
- Department of Chemical Engineering, National Taiwan University, Taipei 10617, Taiwan
| | - Steven S-S Wang
- Department of Chemical Engineering, National Taiwan University, Taipei 10617, Taiwan.
| | - Shiu-Huey Chou
- Department of Life Science, Fu-Jen Catholic University, Xinzhuang Dist., New Taipei City 24205, Taiwan.
| | - Ta-Hsien Lin
- Laboratory of Nuclear Magnetic Resonance, Department of Medical Research, Taipei Veterans General Hospital, Taipei 11217, Taiwan; Institute of Biochemistry and Molecular Biology, National Yang Ming Chiao Tung University, Taipei 11221, Taiwan.
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10
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Liang T, Jing P, He J. Nano techniques: an updated review focused on anthocyanin stability. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37574589 DOI: 10.1080/10408398.2023.2245893] [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: 08/15/2023]
Abstract
Anthocyanins (ACNs) are one of the subgroups of flavonoids and getting intensive attraction due to the nutritional values. However, their application of ACNs is limited due to their poor stability and bioavailability. Accordingly, nanoencapsulation has been developed to enhance its stability and bio-efficacy. This review focuses on the nano-technique applications of delivery systems that be used for ACNs stabilization, with an emphasis on physicochemical stability and health benefits. ACNs incorporated with delivery systems in forms of nano-particles and fibrils can achieve advanced functions, such as improved stability, enhanced bioavailability, and controlled release. Also, the toxicological evaluation of nano delivery systems is summarized. Additionally, this review summarizes the challenges and suggests the further perspectives for the further application of ACNs delivery systems in food and medical fields.
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Affiliation(s)
- Tisong Liang
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jian He
- Yili Innovation Center, Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, China
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11
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Pires JB, Santos FND, Costa IHDL, Kringel DH, Zavareze EDR, Dias ARG. Essential oil encapsulation by electrospinning and electrospraying using food proteins: A review. Food Res Int 2023; 170:112970. [PMID: 37316009 DOI: 10.1016/j.foodres.2023.112970] [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: 02/26/2023] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023]
Abstract
Proteins are excellent polymeric materials for encapsulating essential oils (EOs) by electrospinning and electrospraying to protect these compounds and form nanomaterials with active properties. Proteins can encapsulate bioactive molecules by several mechanisms, including surface activity, absorption and stabilization mechanisms, amphiphilic nature, film-forming capacity, foaming, emulsification, and gelation, due to interactions among their functional groups. However, proteins have some limitations in encapsulating EOs by the electrohydrodynamic process. Their properties can be improved by using auxiliary polymers, increasing their charges by adding ionic salts or polyelectrolytes, denaturing their structure by heat, and exposure to specific pH conditions and ionic strength. This review addresses the main proteins used in electrospinning/electrospraying techniques, production methods, their interactions with EOs, bioactive properties, and applications in food matrices. Multivariate analysis associated with bibliometrics of metadata extracted from studies in Web of Science using the keywords electrospinning and essential oil (EO) were used as the search strategy.
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Affiliation(s)
- Juliani Buchveitz Pires
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
| | - Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Igor Henrique de Lima Costa
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | | | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
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Cheng W, Wang M, Li C, Xiao F, He J, Liu L, Niu H, Ma J. Study of the weak interaction mechanism of ovalbumin and caffeic acid using fluorescence spectroscopy and molecular dynamics simulation. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 301:122966. [PMID: 37327498 DOI: 10.1016/j.saa.2023.122966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/18/2023]
Abstract
With the increasing demand for functional foods, the study on binding of active molecules and ovalbumin (OVA) via weak interaction has attracted widespread attention. In this work, the interaction mechanism of OVA and caffeic acid (CA) was revealed using fluorescence spectroscopy and dynamics simulation. The CA-induced fluorescence decrease of OVA was static quenching. Their binding complex had about 1 binding site and a 3.39 × 105 L·mol-1 affinity ability. Based on thermodynamic calculations and molecular dynamics simulation, the complex structure of OVA and CA were stable using hydrophobic interactions as the main force, where CA preferred to interact with a stable binding pocket consisting of E256, E25, and V200 with N24 amino acid residues. In the binding process of CA and OVA, the conformation of OVA was altered with a slight reduction of α-helix and β-sheet. The reduced molecular volume and more compact structure of the protein indicated that CA is beneficial to the structural stability of OVA. The research provides some new insights into the interaction between dietary proteins and polyphenols, expanding the application prospects of OVA as a carrier.
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Affiliation(s)
- Weiwei Cheng
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
| | - Miaomiao Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Can Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Feng Xiao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Jialiang He
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Lili Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Huawei Niu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China
| | - Jinliang Ma
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
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13
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Improved in vitro bioaccessibility of quercetin by nanocomplexation with high-intensity ultrasound treated soy protein isolate. Food Chem 2023; 406:135004. [PMID: 36481514 DOI: 10.1016/j.foodchem.2022.135004] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 08/29/2022] [Accepted: 11/16/2022] [Indexed: 11/20/2022]
Abstract
The health benefits of quercetin are limited by its low bioaccessibility. This could be improved by developing plant-based protein delivery systems. Encapsulating quercetin using untreated and high-intensity ultrasound treated (20 kHz at 139 W for 10, 15 and 20 min) soy protein isolate (SPI) produced composite nanoparticles at around 127-136 nm. Ultrasound treatments on SPI caused structural changes of proteins (e.g. around 6-fold increase of surface hydrophobicity and protein solubility) favorable to encapsulation. The encapsulation efficiency for quercetin complexed with 15 min ultrasound treated SPI (76.5 %) was around 10-fold of that with the native SPI (7.2 %). Quercetin was significantly more in vitro bioaccessible when complexed with the treated SPI (61.1 %-64.5 %), as compared to the free quercetin (10.5 %-13.0 %). Ultrasound treated SPI seems to be a promising nanocarrier to encapsulate hydrophobic bioactive ingredients with higher solubility, stability, and bioaccessibility.
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14
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Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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15
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Recent advances in emerging pectin-derived nanocarriers for controlled delivery of bioactive compounds. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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16
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İnan B, Mutlu B, Karaca GA, Koç RÇ, Özçimen D. Bioprospecting Antarctic Microalgae as Anticancer Agent Against PC-3 and AGS Cell Lines. Biochem Eng J 2023. [DOI: 10.1016/j.bej.2023.108900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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17
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Silva MPD, Rosales TKO, Pedrosa LDF, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: Structure and thermal stability analyses. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108011] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Elsebay MT, Eissa NG, Balata GF, Kamal MA, Elnahas HM. Nanosuspension: A Formulation Technology for Tackling the Poor Aqueous Solubility and Bioavailability of Poorly Soluble Drugs. Curr Pharm Des 2023; 29:2297-2312. [PMID: 37694786 DOI: 10.2174/1381612829666230911105922] [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: 04/05/2023] [Revised: 07/03/2023] [Accepted: 07/20/2023] [Indexed: 09/12/2023]
Abstract
The poor water solubility of numerous novel drug candidates presents significant challenges, particularly in terms of oral administration. This limitation can result in various undesirable clinical implications, such as inter-patient variability, poor bioavailability, difficulties in achieving a safe therapeutic index, increased costs, and potential risks of toxicity or inefficacy. Biopharmaceutics Classification System (BCS) class II drugs face particular hurdles due to their limited solubility in the aqueous media of the gastrointestinal tract. In such cases, parenteral administration is often employed as an alternative strategy. To address these challenges, nanosuspension techniques offer a promising solution for enhancing drug solubility and overcoming oral delivery obstacles. This technique has the potential to bridge the gap between drug discovery and preclinical use by resolving problematic solubility. This literature review has delved into contemporary nanosuspension preparation technologies and the incorporation of stabilizing ingredients within the formulation. Furthermore, the manuscript explores nanosuspension strategies for both oral and parenteral/other delivery routes, and separate discussions have been presented to establish a suitable flow that addresses the challenges and strategies relevant to each administration method.
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Affiliation(s)
- Mohamed T Elsebay
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Galala University, Suez, Egypt
- Department of Pharmaceutics, Faculty of Pharmacy, Zagazig University, Zagazig, 44519, Egypt
| | - Noura G Eissa
- Department of Pharmaceutics, Faculty of Pharmacy, Zagazig University, Zagazig, 44519, Egypt
- School of Biotechnology and Science Academy, Badr University in Cairo, Badr City, Cairo, 11829, Egypt
| | - Gehan F Balata
- Department of Pharmaceutics, Faculty of Pharmacy, Zagazig University, Zagazig, 44519, Egypt
- Department of Pharmacy Practice, Faculty of Pharmacy, Heliopolis University, Cairo, Egypt
| | - Mohammad Amjad Kamal
- Institutes for Systems Genetics, Frontiers Science Center for Disease-related Molecular Network, West China Hospital, Sichuan University, Chengdu, China
- King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Saudi Arabia
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Birulia, Bangladesh
- Enzymoics, 7 Peterlee Place, Hebersham, NSW 2770, Australia
- Novel Global Community Educational Foundation, Hebersham, NSW 2770, Australia
| | - Hanan M Elnahas
- Department of Pharmaceutics, Faculty of Pharmacy, Zagazig University, Zagazig, 44519, Egypt
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Zhou J, Bian Y, Yang T, Wang J, Kong T, Zhang Y, Chen Y, Li S. A non-thermal modification method to enhance the encapsulation efficiency, stability, and slow-release performance of zein-based delivery systems – Cold plasma. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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20
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Silva ACQ, Silvestre AJD, Vilela C, Freire CSR. Cellulose and protein nanofibrils: Singular biobased nanostructures for the design of sustainable advanced materials. Front Bioeng Biotechnol 2022; 10:1059097. [PMID: 36582838 PMCID: PMC9793328 DOI: 10.3389/fbioe.2022.1059097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 11/25/2022] [Indexed: 12/15/2022] Open
Abstract
Polysaccharides and proteins are extensively used for the design of advanced sustainable materials. Owing to the high aspect ratio and specific surface area, ease of modification, high mechanical strength and thermal stability, renewability, and biodegradability, biopolymeric nanofibrils are gaining growing popularity amongst the catalog of nanostructures exploited in a panoply of fields. These include the nanocomposites, paper and packaging, environmental remediation, electronics, energy, and biomedical applications. In this review, recent trends on the use of cellulose and protein nanofibrils as versatile substrates for the design of high-performance nanomaterials are assessed. A concise description of the preparation methodologies and characteristics of cellulosic nanofibrils, namely nanofibrillated cellulose (NFC), bacterial nanocellulose (BNC), and protein nanofibrils is presented. Furthermore, the use of these nanofibrils in the production of sustainable materials, such as membranes, films, and patches, amongst others, as well as their major domains of application, are briefly described, with focus on the works carried out at the BioPol4Fun Research Group (Innovation in BioPolymer based Functional Materials and Bioactive Compounds) from the Portuguese associate laboratory CICECO-Aveiro Institute of Materials (University of Aveiro). The potential for partnership between both types of nanofibrils in advanced material development is also reviewed. Finally, the critical challenges and opportunities for these biobased nanostructures for the development of functional materials are addressed.
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21
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Preparation of Protein Aerogel Particles for the Development of Innovative Drug Delivery Systems. Gels 2022; 8:gels8120765. [PMID: 36547289 PMCID: PMC9777701 DOI: 10.3390/gels8120765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 11/17/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022] Open
Abstract
The research was oriented towards the preparation of aerogel particles based on egg white and whey protein isolate using various dispersion methods: dripping, spraying, and homogenization. Based on the results of analytical studies, the most appropriate samples were selected to obtain aerogels loaded with the drug. The results of the experimental research were used to study methods for obtaining nasal drug delivery systems based on aerogels. Protein aerogels were obtained by thermal gelation followed by supercritical drying. The obtained particles of protein aerogels have a specific surface area of up to 350 m2/g with a pore volume of up to 2.9 cm3/g, as well as a porosity of up to 95%. The results of experimental studies have shown that changing the dispersion method makes it possible to control the structural characteristics of protein aerogel particles. The results of the studies were applied to obtain innovative nasal drug delivery systems for the treatment of socially significant diseases. Analytical studies were conducted to determine the amount and state of adsorbed drugs in protein aerogel particles, as well as in vivo experiments on the distribution of clomipramine in blood plasma and brain tissue of rats to study the pharmacokinetics and bioavailability of the resulting drug-loaded protein aerogel.
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22
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Muthukumaran P, Suresh Babu P, Shyamalagowri S, Aravind J, Kamaraj M, Govarthanan M. Polymeric biomolecules based nanomaterials: Production strategies and pollutant mitigation as an emerging tool for environmental application. CHEMOSPHERE 2022; 307:136008. [PMID: 35985386 DOI: 10.1016/j.chemosphere.2022.136008] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/19/2022] [Accepted: 08/07/2022] [Indexed: 06/15/2023]
Abstract
The ever-exploding global population coupled with its anthropogenic impact has imparted unparalleled detrimental effects on the environment and mitigating them has emerged as the prime challenge and focus of the current century. The niche of nanotechnology empowered by composites of biopolymers in the handling of xenobiotics and environmental clean-up has an unlimited scope. The appositeness of biopolymer-nanoparticles (Bp-NPs) for environmental contaminant mitigation has received unique consideration due to its exclusive combination of physicochemical characteristics and other attributes. The current review furnishes exhaustive scrutiny of the current accomplishments in the development of Bp-NPs and biopolymer nanomaterials (Bp-NMs) from various polymeric biomolecules. Special attention was provided for polymeric biomolecules such as cellulose, lignin, starch, chitin, and chitosan, whereas limited consideration on gelatin, alginate, and gum for the development of Bp-NPs and Bp-NMs; together with coverage of literature. Promising applications of tailored biopolymer hybrids such as Bp-NPs and Bp-NMs on environmentally hazardous xenobiotics handling and pollution management are discussed as to their notable environmental applications.
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Affiliation(s)
- P Muthukumaran
- Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, 641049, Tamil Nadu, India
| | - P Suresh Babu
- Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Thandalam, Chennai, 602105, Tamil Nadu, India
| | - S Shyamalagowri
- PG and Research Department of Botany, Pachaiyappa's College, Chennai, 600030, TamilNadu, India
| | - J Aravind
- Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Thandalam, Chennai, 602105, Tamil Nadu, India
| | - M Kamaraj
- Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology -Ramapuram Campus, Chennai, 600089, Tamil Nadu, India.
| | - M Govarthanan
- Department of Environmental Engineering, Kyungpook National University, Daegu, 41566, South Korea; Department of Biomaterials, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences, Chennai, 600 077, India.
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23
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Ascorbic acid-loaded gliadin nanoparticles as a novel nutraceutical formulation. Food Res Int 2022; 161:111869. [DOI: 10.1016/j.foodres.2022.111869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/07/2022] [Accepted: 08/22/2022] [Indexed: 11/15/2022]
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24
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Larki M, Enayati M, Rostamabadi H. Basil seed gum promotes the electrospinnability of WPI for co-encapsulation of ZnO nanoparticles and curcumin. Carbohydr Polym 2022; 296:119966. [DOI: 10.1016/j.carbpol.2022.119966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/25/2022] [Accepted: 08/07/2022] [Indexed: 11/02/2022]
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25
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Application of nanotechnology in food: processing, preservation, packaging and safety assessment. Heliyon 2022; 8:e11795. [PMID: 36444247 PMCID: PMC9699984 DOI: 10.1016/j.heliyon.2022.e11795] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/28/2022] [Accepted: 11/14/2022] [Indexed: 11/22/2022] Open
Abstract
Even though nanotechnology is extensively applied in agriculture, biochemistry, medicine and many other sectors, it is a developing field that conforms to new and more complex applications in food systems as compared to other technologies. It offers a viable strategy for integrating cutting-edge technology into a wide range of operations related to the production, development, fabrication, packaging, storage and distribution of food. The most fundamentally sophisticated technology in nano-based food science, nanoparticles deal with a wide range of nanostructured materials and nano methods, including nanofood, nanotubes, nanocomposites, nano packaging, nanocapsules, nanosensors, liposomes, nanoemulsions, polymeric nanoparticles and nanoencapsulation. This method is developed to increase food solubility and shelf life, availability of bioactive chemical, the protection of food constituents, nutritional supplementation, fortification and food or constituent delivery. Additionally, it serves as an antibacterial agent by generating reactive oxygen species (ROS) which cause bacterial DNA damage, protein denaturation and cell damage. Although the use of nanotechnology in food applications is advancing, there are certain negative or dangerous effects on health related to the toxicity and dangers of ingesting nanoparticles in food. The use of nanotechnology in the food industry, notably in processing, preservation and packaging, with its promising future, was addressed in this study. The toxicity of nanoparticles in food as well as its development in food safety assessments with certain areas of concern were also reviewed.
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26
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Peixoto FB, Raimundini Aranha AC, Nardino DA, Defendi RO, Suzuki RM. Extraction and encapsulation of bioactive compounds: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fernanda Barroso Peixoto
- Chemical Engineering Graduate Program (PPGEQ‐AP) Federal Technological University of Paraná (UTFPR) Apucarana Brazil
| | | | | | - Rafael Oliveira Defendi
- Chemical Engineering Graduate Program (PPGEQ‐AP) Federal Technological University of Paraná (UTFPR) Apucarana Brazil
| | - Rúbia Michele Suzuki
- Chemical Engineering Graduate Program (PPGEQ‐AP) Federal Technological University of Paraná (UTFPR) Apucarana Brazil
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27
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Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022; 64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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28
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Wu D, Tang L, Zeng Z, Zhang J, Hu X, Pan Q, Geng F, Li H. Delivery of hyperoside by using a soybean protein isolated-soy soluble polysaccharide nanocomplex: Fabrication, characterization, and in vitro release properties. Food Chem 2022; 386:132837. [PMID: 35367793 DOI: 10.1016/j.foodchem.2022.132837] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 03/18/2022] [Accepted: 03/26/2022] [Indexed: 11/26/2022]
Abstract
Nanoparticles made from natural proteins and polysaccharides are green, biodegradable, and sustainable. In this study, soybean protein isolate (SPI) and soybean soluble polysaccharide (SSPS) were employed as delivery vehicles for hyperoside (HYP) to explore the mechanism of the formation of complexes and evaluate the performance of this mechanism at different pH values. The structures of SPI-SSPS-HYP complexes were studied by Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM) and atomic force microscopy (AFM), and the stability was evaluated based on free radical scavenging ability, loading rate, and simulated release. The results showed that nanoparticles were subjected to non-covalent electrostatic complexation, which was affected mainly by electrostatic, hydrogen bond, and hydrophobic interactions, and the optimal encapsulation efficiency was 85.56% at pH 3.5. Encapsulated HYP retained its high antioxidant capacity. This study provides a new strategy for developing a biodegradable nanocarrier with superior encapsulation properties, enhancing the application range of HYP.
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Affiliation(s)
- Di Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China.
| | - Lan Tang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Zhen Zeng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Jing Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Xia Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Qingqing Pan
- School of Preclinical Medicine, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China
| | - Hui Li
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
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29
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Liu T, Zhao Y, Wu N, Chen S, Xu M, Du H, Yao Y, Tu Y. Egg white protein-based delivery system for bioactive substances: a review. Crit Rev Food Sci Nutr 2022; 64:617-637. [PMID: 35930299 DOI: 10.1080/10408398.2022.2107612] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Some bioactive substances in food have problems such as poor solubility, unstable chemical properties and low bioavailability, which limits their application in functional food. Recently, many egg white protein-based delivery carriers have been developed to improve the chemical stability, biological activity and bioavailability of bioactive substances. This article reviewed the structure and properties of several major egg white proteins commonly used to construct bioactive substance delivery systems. Several common carrier types based on egg white proteins, including hydrogels, emulsions, micro/nanoparticles, aerogels and electrospinning were then introduced. The biological functions of common bioactive substances, the limitations, and the role of egg white protein-based delivery systems were also discussed. At present, whole egg white protein, ovalbumin and lysozyme are most widely used in delivery systems, while ovotransferrin, ovomucoid and ovomucin are less developed and applied. Egg white protein-based nanoparticles are currently the most commonly used delivery carriers. Egg white protein-based hydrogels, emulsions, and microparticles are also widely used. Future research on the application of various egg white proteins in developed new delivery systems will provide more choices for the delivery of various bioactive substances.
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Affiliation(s)
- Tiantian Liu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang, China
- Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang, China
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30
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Encapsulated-based films for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and healthy ingredients. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101971] [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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31
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Akhavan-Mahdavi S, Sadeghi R, Faridi Esfanjani A, Hedayati S, Shaddel R, Dima C, Malekjani N, Boostani S, Jafari SM. Nanodelivery systems for d-limonene; techniques and applications. Food Chem 2022; 384:132479. [DOI: 10.1016/j.foodchem.2022.132479] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 01/19/2022] [Accepted: 02/13/2022] [Indexed: 12/26/2022]
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32
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Huang W, Chen L. Fabrication of protein nanomaterials as delivery systems. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:237-275. [PMID: 35940707 DOI: 10.1016/bs.afnr.2022.05.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bioactive compounds in foods, nutraceuticals and pharmaceutical have been gaining interest due to health benefits, which can help to reduce the risk of certain chronic diseases. Recently, nanoencapsulation have attract attention because it is an efficient and promising approach for protection of bioactive compounds, and delivery them to the target physiological sites for controlled release and improvement absorption. Food proteins are promising materials to be fabricated into a variety of nanostructured delivery systems because of their high nutritional value, good functional properties, and health-benefiting effects. Various techniques and approaches are utilized to prepare nanostructured food protein. This chapter introduces the major techniques for the fabrication of nanoparticles and nanoemulsions from food proteins. The basic principles, advantages, and limitations of the techniques are discussed. The encapsulation and release of bioactive compounds in different nanostructured food proteins are illustrated in specific case studies. Due to the fast growing interest of bioactive encapsulation in various sectors, this chapter is of importance for guiding the development of nanostructured food protein loaded with bioactive ingredients for food, nutraceutical and pharmaceutical applications.
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Affiliation(s)
- Weijuan Huang
- College of Food Science, South China Agricultural University, Guangzhou, China; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Lingyun Chen
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB, Canada.
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Sani MA, Tavassoli M, Azizi-Lalabadi M, Mohammadi K, McClements DJ. Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application. Adv Colloid Interface Sci 2022; 305:102709. [PMID: 35640316 DOI: 10.1016/j.cis.2022.102709] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 12/21/2022]
Abstract
Consumers are becoming increasingly aware of the impact of their dietary choices on the environment, animal welfare, and health, which is causing many of them to adopt more plant-based diets. For this reason, many sectors of the food industry are reformulating their products to contain more plant-based ingredients. This article describes recent research on the formation and application of nano-enabled colloidal delivery systems formulated from plant-based ingredients, such as polysaccharides, proteins, lipids, and phospholipids. These delivery systems include nanoemulsions, solid lipid nanoparticles, nanoliposomes, nanophytosomes, and biopolymer nanoparticles. The composition, size, structure, and charge of the particles in these delivery systems can be manipulated to create novel or improved functionalities, such as improved robustness, higher optical clarity, controlled release, and increased bioavailability. There have been major advances in the design, assembly, and application of plant-based edible nanoparticles within the food industry over the past decade or so. As a result, there are now a wide range of different options available for creating delivery systems for specific applications. In the future, it will be important to establish whether these formulations can be produced using economically viable methods and provide the desired functionality in real-life applications.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student's Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
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Adinepour F, Pouramin S, Rashidinejad A, Jafari SM. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Res Int 2022; 157:111212. [DOI: 10.1016/j.foodres.2022.111212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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Gómez-Llorente H, Hervás P, Pérez-Esteve É, Barat JM, Fernández-Segovia I. Nanotechnology in the agri-food sector: Consumer perceptions. NANOIMPACT 2022; 26:100399. [PMID: 35560291 DOI: 10.1016/j.impact.2022.100399] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 06/15/2023]
Abstract
The purpose of this work was to evaluate Spanish consumers' opinions on using nanotechnology in food processing and packaging. For this purpose, a literature review was carried out in the main research database to determine the most widespread uses of nanotechnology in the food industry and the most promising developments. Of all the nanotechnology uses in food, five areas of application were identified: developing new ingredients or additives, formulating new antimicrobial systems, and designing new processing methods, sensors and packaging with nanostructured materials. Subsequently, a consumers' opinion study was carried out by means of a survey, in which the opinions and purchase intention of a representative product of all five categories were evaluated, as well as the neophobia level to new food technologies. All the products obtained positive evaluations, and the applications in which nanotechnology did not form part of food were generally better valued than those in which it did form part. The respondents had a medium neophobia level, with an average score of 4.59 (out of 7 points), being consumers with more knowledge about new technologies the least neophobic and those who gave products higher scores. This study provides relevant information for using nanotechnology in the food processing and packaging sector.
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Affiliation(s)
- Héctor Gómez-Llorente
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Pau Hervás
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Édgar Pérez-Esteve
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Jose M Barat
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Isabel Fernández-Segovia
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
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Qi X, Xu D, Zhu J, Wang S, Peng J, Gao W, Cao Y. Interaction of ovalbumin with lutein dipalmitate and their effects on the color stability of marigold lutein esters extracts. Food Chem 2022; 372:131211. [PMID: 34601423 DOI: 10.1016/j.foodchem.2021.131211] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 09/18/2021] [Accepted: 09/20/2021] [Indexed: 01/01/2023]
Abstract
In this study, the interaction of ovalbumin with lutein dipalmitate and the effect of ovalbumin on marigold lutein esters extracts were investigated. Lutein dipalmitate quenched the fluorescence of ovalbumin by static quenching. Binding and thermodynamic parameters proved that lutein dipalmitate bound to ovalbumin spontaneously by van der Waals force and hydrogen bond, and the complex stoichiometry was 1:1. Through three-dimensional fluorescence spectroscopy, Fourier transform infrared spectroscopy and circular dichroism experiments, the conformation of ovalbumin was unfolded, and alteration in the ovalbumin secondary structure induced by lutein dipalmitate was observed. The results of transmission electron microscopy and particle size revealed that there were spherical and nano-sized aggregates in the ovalbumin-lutein dipalmitate system, indicating the lutein dipalmitate not only could bind to ovalbumin at molecular level, but also promote the aggregation of ovalbumin. Additionally, the addition of ovalbumin had a positive effect on the stability of marigold lutein esters extracts.
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Affiliation(s)
- Xin Qi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China
| | - Jinjin Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China
| | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China.
| | | | - Wei Gao
- Chenguang Biotech Group Co., Ltd., Hebei, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University (BTBU), Beijing, China.
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Zhang W, Liu Y, Zhang X, Wu Z, Weng P. Tea polyphenols-loaded nanocarriers: preparation technology and biological function. Biotechnol Lett 2022; 44:387-398. [PMID: 35229222 DOI: 10.1007/s10529-022-03234-1] [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] [Received: 07/06/2021] [Accepted: 02/04/2022] [Indexed: 12/26/2022]
Abstract
Tea polyphenols (TP) have various biological functions including anti-oxidant, anti-bacterial, anti-apoptotic, anti-inflammatory and bioengineered repair properties. However, TP exhibit poor stability and bioavailability in the gastrointestinal tract. Nanoencapsulation techniques can be used to protect TP and to uphold their original characteristics during processing, storage and digestion, improve their physiochemical properties and enhance their health promoting effects. Nano-embedded TP show higher antioxidant, antibacterial and anticancer properties than TP, allowing TP to play a better role in bioengineering restoration after embedding. In this review, recent advances in nanoencapsulation of TP with biopolymeric nanocarriers (polysaccharides and proteins), lipid-based nanocarriers and innovative developments in preparation strategies were mainly discussed. Additionally, the strengthening biological functions of stability and bioavailability, antioxidant, antibacterial, anticancer activities and bioengineering repair properties activities after the nano-embedding of TP have been considered. Finally, further studies could be conducted for exploring the application of nanoencapsulated systems in food for industrial applications.
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Affiliation(s)
- Wanni Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Yanan Liu
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China.
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Zufang Wu
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Peifang Weng
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
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Meng Y, Wei Z, Xue C. Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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39
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Wang R, Wang JJ, Guo X, Li Y, Wu Y, Liu H, Zhao Y. Physicochemical and functional properties of the Antarctic krill proteins modified by succinylation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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40
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Abad I, Conesa C, Sánchez L. Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review. MATERIALS 2021; 14:ma14237358. [PMID: 34885510 PMCID: PMC8658689 DOI: 10.3390/ma14237358] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/23/2021] [Accepted: 11/23/2021] [Indexed: 12/15/2022]
Abstract
Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.
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Affiliation(s)
- Inés Abad
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
| | - Celia Conesa
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
- Correspondence: ; Tel.: +34-976-761-585
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Akhtar A, Aslam S, Khan S, McClements DJ, Khalid N, Maqsood S. Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021). Crit Rev Food Sci Nutr 2021; 63:2719-2737. [PMID: 34565242 DOI: 10.1080/10408398.2021.1980370] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications.
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Affiliation(s)
- Aqsa Akhtar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sadia Aslam
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | | | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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42
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İnan B, Özçimen D. Preparation and characterization of microalgal oil loaded alginate/poly (vinyl alcohol) electrosprayed nanoparticles. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.07.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Charpashlo E, Ghorani B, Mohebbi M. Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106411] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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44
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Qi X, Xu D, Zhu J, Wang S, Peng J, Gao W, Cao Y. Studying the interaction mechanism between bovine serum albumin and lutein dipalmitate: Multi-spectroscopic and molecular docking techniques. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106513] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zhang C, Fu Y, Li Z, Li T, Shi Y, Xie H, Li Y, Su H, Li Z. Application of whey protein isolate fibrils in encapsulation and protection of β-carotene. Food Chem 2020; 346:128963. [PMID: 33422917 DOI: 10.1016/j.foodchem.2020.128963] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/22/2020] [Accepted: 12/23/2020] [Indexed: 12/17/2022]
Abstract
β-Carotene (BC) exhibits several bioactive properties, but its application is restrained due to the unstability and low biological availability. In this study, protein fibrils were prepared from whey protein isolate fibrils (WPIF), which were used as carriers to protect and deliver BC. With the extension of heating time, the molecular weight of WPI decreased gradually. WPI was hydrolyzed into peptides which self-assembled into WPIF, resulting in significant changes in secondary structure, zeta-potential, viscosity and, antioxidant capacity. The main interactions between WPIF and BC were hydrogen bonding and hydrophobic interaction. The encapsulation efficiency of WPIF24 was increased from 76.55% to 92.11% compared to that of untreated WPI. Moreover, the simulated gastrointestinal release showed that the cumulative release of BC encapsulated by WPIF24 reached the maximum in the simulated intestine. Therefore, WPIF could be a potential delivery system for water-insoluble bioactive compounds with enhanced encapsulation efficiency and protection effect.
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Affiliation(s)
- Chao Zhang
- 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.
| | - Zeya Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Teng Li
- Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, TN 37996, USA
| | - Yugang Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hujun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuan Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huanhuan Su
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zhenpeng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
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Sahoo M, Vishwakarma S, Panigrahi C, Kumar J. Nanotechnology: Current applications and future scope in food. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.58] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Affiliation(s)
- Monalisa Sahoo
- Centre for Rural Development and Technology Indian Institute of Technology Delhi New Delhi India
| | - Siddharth Vishwakarma
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
| | - Chirasmita Panigrahi
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
| | - Jayant Kumar
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
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Rahban M, Habibi-Rezaei M, Mazaheri M, Saso L, Moosavi-Movahedi AA. Anti-Viral Potential and Modulation of Nrf2 by Curcumin: Pharmacological Implications. Antioxidants (Basel) 2020; 9:E1228. [PMID: 33291560 PMCID: PMC7761780 DOI: 10.3390/antiox9121228] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 11/29/2020] [Accepted: 12/01/2020] [Indexed: 12/13/2022] Open
Abstract
Nuclear factor erythroid 2-related factor 2 (Nrf2) is an essential transcription factor that maintains the cell's redox balance state and reduces inflammation in different adverse stresses. Under the oxidative stress, Nrf2 is separated from Kelch-like ECH-associated protein 1 (Keap1), which is a key sensor of oxidative stress, translocated to the nucleus, interacts with the antioxidant response element (ARE) in the target gene, and then activates the transcriptional pathway to ameliorate the cellular redox condition. Curcumin is a yellow polyphenolic curcuminoid from Curcuma longa (turmeric) that has revealed a broad spectrum of bioactivities, including antioxidant, anti-inflammatory, anti-tumor, and anti-viral activities. Curcumin significantly increases the nuclear expression levels and promotes the biological effects of Nrf2 via the interaction with Cys151 in Keap1, which makes it a marvelous therapeutic candidate against a broad range of oxidative stress-related diseases, including type 2 diabetes (T2D), neurodegenerative diseases (NDs), cardiovascular diseases (CVDs), cancers, viral infections, and more recently SARS-CoV-2. Currently, the multifactorial property of the diseases and lack of adequate medical treatment, especially in viral diseases, result in developing new strategies to finding potential drugs. Curcumin potentially opens up new views as possible Nrf2 activator. However, its low bioavailability that is due to low solubility and low stability in the physiological conditions is a significant challenge in the field of its efficient and effective utilization in medicinal purposes. In this review, we summarized recent studies on the potential effect of curcumin to activate Nrf2 as the design of potential drugs for a viral infection like SARS-Cov2 and acute and chronic inflammation diseases in order to improve the cells' protection.
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Affiliation(s)
- Mahdie Rahban
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran 1417614335, Iran;
| | - Mehran Habibi-Rezaei
- School of Biology, College of Science, University of Tehran, Tehran 1417614335, Iran
- Center of Excellence in NanoBiomedicine, University of Tehran, Tehran 1417614335, Iran
| | - Mansoureh Mazaheri
- Research Center of Food Technology and Agricultural Products, Department of Food Toxicology, Standard Research Institute, Karaj 3158777871, Iran;
| | - Luciano Saso
- Department of Physiology and Pharmacology “Vittorio Erspamer”, Sapienza University of Rome, P. le Aldo Moro 5, 00185 Rome, Italy;
| | - Ali A. Moosavi-Movahedi
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran 1417614335, Iran;
- UNESCO Chair on Interdisciplinary Research in Diabetes, University of Tehran, Tehran 1417614335, Iran
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