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Gimenez PA, Bergesse AE, Mas AL, Martínez ML, González A. Utilization of gallic acid-crosslinked soy proteins as wall material for chia oil microencapsulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7560-7568. [PMID: 37421608 DOI: 10.1002/jsfa.12839] [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: 03/09/2023] [Revised: 06/28/2023] [Accepted: 07/08/2023] [Indexed: 07/10/2023]
Abstract
BACKGROUND Chia oil represents the vegetable source with the highest content of omega-3 fatty acids. However, the incorporation of polyunsaturated fatty acids into food is limited due to their susceptibility toward oxidation. This investigation aimed to study the microencapsulation of chia oil (CO), using gallic acid (GA) crosslinked-soy protein isolate (SPI) as a wall material and its effect on its oxidative stability. RESULTS Microcapsules presented a moisture content, water activity, and encapsulation efficiency of around 2.95-4.51% (wet basis); 0.17 and 59.76-71.65%, respectively. Rancimat tests showed that with higher GA content, the induction period increased up to 27.9 h. The storage test demonstrated that the microencapsulated oil with crosslinked wall material has lower values of hydroperoxides and higher induction times concerning the non-crosslinked oil. Finally, the fatty acid profile at this storage time indicated that microcapsules with GA did not have significant changes. In vitro digestion exhibited a reduction in the percentage of bioavailable oil for crosslinked microcapsules, but with no variations in its chemical quality, and an increase in the total polyphenols amount and antioxidant activity. CONCLUSION The results obtained demonstrated that the microencapsulation of CO using SPI crosslinked with GA as wall material exerted a very important protective effect since a synergistic effect could be described between the microencapsulation effect and the antioxidant power of GA. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Paola A Gimenez
- Facultad de Ciencias Químicas, Departamento de Química Orgánica, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas, Córdoba, Argentina
| | - Antonela E Bergesse
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas, Córdoba, Argentina
| | - Agustín Lucini Mas
- Facultad de Ciencias Químicas, Departamento de Química Orgánica, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas, Córdoba, Argentina
| | - Marcela L Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas, Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Agustín González
- Facultad de Ciencias Químicas, Departamento de Química Orgánica, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas, Córdoba, Argentina
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2
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Zhou S, Meng L, Lin Y, Dong X, Dong M. Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (-)-Epigallocatechin Gallate. Foods 2023; 12:4013. [PMID: 37959132 PMCID: PMC10649178 DOI: 10.3390/foods12214013] [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: 09/12/2023] [Revised: 10/30/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
In this study, the noncovalent interaction mechanisms between soybean 7S globulin and three polyphenols (gallic acid (GA), chlorogenic acid (CA) and (-)-epigallocatechin gallate (EGCG)) were explored and compared using various techniques. Fluorescence experiments showed that GA and EGCG had strong static quenching effects on 7S fluorescence, and that of CA was the result of multiple mechanisms. The interactions caused changes to the secondary and tertiary structure of 7S, and the surface hydrophobicity was decreased. Thermodynamic experiments showed that the combinations of polyphenols with 7S were exothermic processes. Hydrogen bonds and van der Waals forces were the primary driving forces promoting the binding of EGCG and CA to 7S. The combination of GA was mainly affected by electrostatic interaction. The results showed that the structure and molecular weight of polyphenols play an important role in their interactions. This work is helpful for developing products containing polyphenols and soybean protein.
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Affiliation(s)
- Siduo Zhou
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China;
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ling Meng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- School of Public Health, Shandong First Medical University, Shandong Academy of Medical Sciences, 6699 Qingdao Road, Jinan 250117, China
| | - Yanfei Lin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xueqian Dong
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China;
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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3
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Paliya BS, Sharma VK, Sharma M, Diwan D, Nguyen QD, Aminabhavi TM, Rajauria G, Singh BN, Gupta VK. Protein-polysaccharide nanoconjugates: Potential tools for delivery of plant-derived nutraceuticals. Food Chem 2023; 428:136709. [PMID: 37429239 DOI: 10.1016/j.foodchem.2023.136709] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 06/20/2023] [Accepted: 06/21/2023] [Indexed: 07/12/2023]
Abstract
Protein-polysaccharide nanoconjugates are covalently interactive networks that are currently the subject of intense research owing to their emerging applications in the food nanotechnology field. Due to their biocompatibility and biodegradability properties, they have played a significant role as wall materials for the formation of various nanostructures to encapsulate nutraceuticals. The food-grade protein-polysaccharide nanoconjugates would be employed to enhance the delivery and stability of nutraceuticals for their real use in the food industry. The most common edible polysaccharides (cellulose, chitosan, pectin, starch, carrageenan, fucoidan, mannan, glucomannan, and arabic gum) and proteins (silk fibroin, collagen, gelatin, soy protein, corn zein, and wheat gluten) have been used as potential building blocks in nano-encapsulation systems because of their excellent physicochemical properties. This article broadens the discussion of food-grade proteins and polysaccharides as nano-encapsulation biomaterials and their fabrication methods, along with a review of the applications of protein-polysaccharide nanoconjugates in the delivery of plant-derived nutraceuticals.
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Affiliation(s)
- Balwant S Paliya
- Herbal Nanobiotechnology Lab, Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow 226001, India
| | - Vivek K Sharma
- Herbal Nanobiotechnology Lab, Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow 226001, India
| | | | - Deepti Diwan
- Washington University School of Medicine, 4590 Children's Place, Ste. 8200, Campus Box 8057, St. Louis MO63110, USA
| | - Quang D Nguyen
- Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Ḿenesiút 45, Hungary
| | - Tejraj M Aminabhavi
- School of Advanced Sciences, KLE Technological University, Hubballi 580031, India
| | - Gaurav Rajauria
- Department of Biological & Pharmaceutical Sciences, Munster Technological University, Tralee V92HD4V, Co. Kerry, Ireland
| | - Brahma N Singh
- Herbal Nanobiotechnology Lab, Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow 226001, India; Academy of Scientific and Innovation Research (AcSIR), Ghaziabad 201002, India.
| | - Vijai Kumar Gupta
- Biorefining and Advance Material Research Centre, SRUC, Barony Campus, Parkgate, Dumfries DG1 3NE, United Kingdom; Centre for Safe and Improved Food, SRUC, Kings buildings, West Mains Road, Edinburg EH9 3JG, United Kingdom.
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4
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Valdivia-Olivares RY, Martinez-González EA, Montenegro G, Bridi R, Alvarez-Figueroa MJ, González-Aramundiz JV. Innovative multiple nanoemulsion (W/O/W) based on Chilean honeybee pollen improves their permeability, antioxidant and antibacterial activity. Food Res Int 2023; 168:112767. [PMID: 37120217 DOI: 10.1016/j.foodres.2023.112767] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 05/01/2023]
Abstract
Beehive derivatives, including honeybee pollen (HBP), have been extensively studied for their beneficial health properties and potential therapeutic use. Its high polyphenol content gives it excellent antioxidant and antibacterial properties. Today its use is limited due to poor organoleptic properties, low solubility, stability, and permeability under physiological conditions. A novel edible multiple W/O/W nanoemulsion (BP-MNE) to encapsulate the HBP extract was designed and optimized to overcome these limitations. The new BP-MNE has a small size (∼100 nm), a zeta potential greater than +30 mV, and efficiently encapsulated phenolic compounds (∼82%). BP-MNE stability was measured under simulated physiological conditions and storage conditions (4 months); in both cases, stability was promoted. The formulation's antioxidant and antibacterial (Streptococcus pyogenes) activity was analyzed, obtaining a higher effect than the non-encapsulated compounds in both cases. In vitro permeability was tested, observing a high permeability of the phenolic compounds when they are nanoencapsulated. With these results, we propose our BP-MNE as an innovative solution to encapsulate complex matrices, such as HBP extract, as a platform to develop functional foods.
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Affiliation(s)
- R Y Valdivia-Olivares
- Departamento de Farmacia, Escuela de Química y Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; Institute for Biological and Medical Engineering, Schools of Engineering, Medicine and Biological Sciences, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
| | - E A Martinez-González
- Departamento de Farmacia, Escuela de Química y Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
| | - G Montenegro
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Catolica de Chile, ́ Avenida Vicuña Mackenna 4860, Santiago 7810000, Chile
| | - R Bridi
- Departamento de Farmacia, Escuela de Química y Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
| | - M J Alvarez-Figueroa
- Departamento de Farmacia, Escuela de Química y Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile.
| | - J V González-Aramundiz
- Millennium Institute on Immunology and Immunotherapy, Departamento de Farmacia, Escuela de Química y Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; Centro de Investigación en Nanotecnología y Materiales Avanzados "CIEN-UC", Pontificia Universidad, Católica de Chile, Santiago 7810000, Chile.
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5
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Zhong M, Sun Y, Song H, Liao Y, Qi B, Li Y. Dithiothreitol-induced reassembly of soybean lipophilic protein as a carrier for resveratrol: Preparation, structural characterization, and functional properties. Food Chem 2023; 399:133964. [PMID: 36029675 DOI: 10.1016/j.foodchem.2022.133964] [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: 01/11/2022] [Revised: 07/29/2022] [Accepted: 08/14/2022] [Indexed: 11/30/2022]
Abstract
We employed dithiothreitol (DTT) to reassemble soy lipophilic protein (LP) and increased its solubility for encapsulating resveratrol (Res); we subsequently added hydroxypropyl methylcellulose (HPMC) to further stabilize Res. Physicochemical characterization, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and spectral analysis revealed that DTT triggered the breakage and reassembly of the disulfide bond. Consequently, the solubility of LP increased from 38.64 % to 71.49 %, and the number of free sulfhydryl groups increased to 7.84 mol·g-1. Furthermore, the encapsulation efficiency and structure of reassembled LP nanoparticles loaded with Res were found to be closely related to the DTT concentration used for induction. When HPMC was added, the LP-Res complex demonstrated spontaneous self-assembly, and the pH and temperature stability of the Res in the nanoparticles improved. An in vitro digestion simulation revealed that the reassembled LP was an efficient carrier for Res delivery. Particularly, HPMC improved the bioavailability and sustained release of Res.
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Affiliation(s)
- Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yufan Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hanyu Song
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yi Liao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
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6
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Yang H, Li L, Xie C, He M, Guo Z, Zhao S, Teng F, Li Y. Characteristics and structure of a soy protein isolate-lutein nanocomplex produced via high-pressure homogenization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5411-5421. [PMID: 35338503 DOI: 10.1002/jsfa.11894] [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: 01/19/2022] [Revised: 02/25/2022] [Accepted: 03/25/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In recent years, nanocarriers for transporting active substances have attracted attention. This study was to explore the soy protein isolate (SPI) after high-pressure homogenization (HPH) (0, 30, 60, 90 and 120 MPa) as potential lutein carriers. RESULTS The load amount (LA) and encapsulation efficiency (EE) of the SPI-lutein nanocomplexes at a homogenization pressure of 60 MPa were the highest (2.32 mg mL-1 and 92.85%, respectively), and the average particle size and ζ-potential of the SPI-lutein nanocomplexes were 192.1 nm and -30.06 mV, respectively. The DPPH (2,2-diphenyl-1-picrylhydrazyl) and hydroxyl-antioxidant activities of the complex increased from 12.4% and 23.3% to 52.7% and 61.07%, respectively, after the protein was treated with HPH. The surface hydrophobicity of the SPI and the SPI-lutein nanocomplexes increased with increasing homogenization pressure treatment. Fourier transform-infrared spectrophotometry analyses suggested that the homogenization treatments resulted in partial unfolding of the protein molecules, and the addition of lutein can also lead to the change of protein secondary structure. The fluorescence emission of SPI was quenched by lutein through the static quenching mechanism. Fluorescence experiments revealed that SPI and lutein had the strongest binding ability through hydrophobic interaction at a homogenization pressure of 60 MPa. CONCLUSION After HPH, the combination of SPI and lutein was beneficial, and the stability of lutein also improved after the combination. This study is conducive to expanding the application of soybean protein in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Haodong Yang
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Lijia Li
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Changyuan Xie
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Mingyu He
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Zengwang Guo
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Shijie Zhao
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Fei Teng
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- Department of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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7
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Dai J, Sameen DE, Zeng Y, Li S, Qin W, Liu Y. An overview of tea polyphenols as bioactive agents for food packaging applications. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Jin B, Liu X, Liang W, Li Q, Yan J, Han Z. Preparation, physicochemical characteristics and bioactivity evaluation of pitaya peel extract/soy protein nanocomposite film containing zinc oxide nanoparticles by photocatalysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bei Jin
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Xunqi Liu
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Wanying Liang
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - Qiyong Li
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
| | - JingKun Yan
- School of Chemical Engineering & Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Zhiping Han
- School of Food & Science Engineering Lingnan Normal University Zhanjiang 524048 China
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Han L, Zhou S, Zhang X, Lu K, Qi B, Li Y. Effect of carbohydrate type on the structural and functional properties of Maillard-reacted black bean protein. J Food Sci 2021; 87:165-177. [PMID: 34940976 DOI: 10.1111/1750-3841.15992] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 10/15/2021] [Accepted: 10/26/2021] [Indexed: 11/29/2022]
Abstract
Protein from black beans (Phaseolus vulgaris L.) has good solubility, emulsification, and antioxidant properties, with significant potential applications in the food industry. Maillard-reaction-mediated dry-heat glycosylation is a relatively safe modification method to improve the functional properties of black bean protein (BBP). Here, Maillard-reacted conjugates were prepared by applying 24-h dry-heating to induce a reaction between BBP and one of three carbohydrates (dextran, chitosan, and sodium alginate) at 70°C and 79% relative humidity. The resulting Maillard conjugates were designated as BBP-Dex, BBP-Ch, and BBP-SA, respectively. The formation of each Maillard conjugate was characterized by analyzing the grafting degree, free sulfhydryl (SH) groups content, and surface hydrophobicity, as well as the results of Fourier-transform infrared (FTIR) spectroscopy and fluorescence spectroscopy. The FTIR and fluorescence spectroscopy results provided information on the formation of the Maillard conjugates. The BBP-SA conjugate had a higher grafting degree and SH group content than the other two conjugates. The solubility, emulsifying properties, and antioxidant properties of the BBP were significantly improved after the Maillard reaction (p < 0.05). Moreover, the physicochemical and functional properties of the conjugates were superior to those of the BBP-carbohydrate mixtures, indicating that covalent interactions may be stronger than noncovalent interactions. This study provides theoretical guidance for future research on protein-carbohydrate conjugates. PRACTICAL APPLICATION: This study has great potential applications in the development of new multi-functional food ingredients and the realization of functional factor homeostasis, and provides scientific and theoretical bases for the application of protein-carbohydrate conjugate in the field of functional food.
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Affiliation(s)
- Lu Han
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shijiao Zhou
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Keyang Lu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China.,National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China.,Heilongjiang Province Green Food Science Research Institute, Harbin, China.,National Research Center of Soybean Engineering and Technology, Harbin, China
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Rajapaksha SW, Shimizu N. Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract. Molecules 2021; 26:3898. [PMID: 34202382 PMCID: PMC8271635 DOI: 10.3390/molecules26133898] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/25/2022] Open
Abstract
Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin-sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.
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Affiliation(s)
- Surakshi Wimangika Rajapaksha
- Laboratory of Agricultural Bio-System Engineering, Graduate School of Agriculture, Hokkaido University, Hokkaido 060-8589, Japan;
| | - Naoto Shimizu
- Research Faculty of Agriculture/Field Science Center for Northern Biosphere, Hokkaido University, Hokkaido 060-8589, Japan
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11
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Li DQ, Li J, Dong HL, Li X, Zhang JQ, Ramaswamy S, Xu F. Pectin in biomedical and drug delivery applications: A review. Int J Biol Macromol 2021; 185:49-65. [PMID: 34146559 DOI: 10.1016/j.ijbiomac.2021.06.088] [Citation(s) in RCA: 117] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 06/11/2021] [Accepted: 06/11/2021] [Indexed: 12/16/2022]
Abstract
Natural macromolecules have attracted increasing attention due to their biocompatibility, low toxicity, and biodegradability. Pectin is one of the few polysaccharides with biomedical activity, consequently a candidate in biomedical and drug delivery Applications. Rhamnogalacturonan-II, a smaller component in pectin, plays a major role in biomedical activities. The ubiquitous presence of hydroxyl and carboxyl groups in pectin contribute to their hydrophilicity and, hence, to the favorable biocompatibility, low toxicity, and biodegradability. However, pure pectin-based materials present undesirable swelling and corrosion properties. The hydrophilic groups, via coordination, electrophilic addition, esterification, transesterification reactions, can contribute to pectin's physicochemical properties. Here the properties, extraction, and modification of pectin, which are fundamental to biomedical and drug delivery applications, are reviewed. Moreover, the synthesis, properties, and performance of pectin-based hybrid materials, composite materials, and emulsions are elaborated. The comprehensive review presented here can provide valuable information on pectin and its biomedical and drug delivery applications.
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Affiliation(s)
- De-Qiang Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China; Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
| | - Jun Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Hui-Lin Dong
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Xin Li
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Jia-Qi Zhang
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Shri Ramaswamy
- Department of Bioproducts and Biosystems Engineering, Kaufert Laboratory, University of Minnesota, Saint Paul, MN 55108, USA
| | - Feng Xu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
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12
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Liang T, Jiao S, Jing P. Molecular interaction between pectin and catechin/procyanidin in simulative juice model: Insights from spectroscopic, morphology, and antioxidant activity. J Food Sci 2021; 86:2445-2456. [PMID: 33963549 DOI: 10.1111/1750-3841.15743] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 03/12/2021] [Accepted: 03/28/2021] [Indexed: 11/30/2022]
Abstract
The interactions between polysaccharides and phenolics in foods affect their physicochemical properties and bioactivity. Pectin and catechin/procyanidin present in plants ubiquitously and attracting more attentions for the potential health benefits. This work investigates the interactions between high methoxyl pectin and catechin/procyanidin in a simulative juice model using multiple microscopic and spectroscopic approaches and their influences on the antioxidant activity of phenolics were evaluated in the Caco-2 cells model. The results showed that pectin with either of phenolic compunds exhibited lower transmittance, zeta potential, viscosity, and larger particle size than it alone. The morphology of pectin complexes with either of phenolics under experimental conditions (pH = 3.5) was observed. The ΔH° (-6.821 kJ mol-1 ) and ΔS° (6.357×10-2 kJ mol-1 ) indicated that pectin interacts with procyanidin via electrostatic interaction, whereas hydrophobic interaction was the dominant drive force between pectin and catechin (ΔH° = 1.422 kJ mol-1 ; ΔS° = 13.048 × 10-2 kJ mol-1 ). The antioxidant activities of catechin/procyanidin decreased while binding with pectin based on indexes of glutathione peroxidase, total superoxide dismutase, total antioxidant capacity, and malondialdehyde. PRACTICAL APPLICATION: The findings of this work indicated that the physicochemical property of pectin and the antioxidant activity of catechin/procyanidin were influenced by the interactions between pectin and catechin/procyanidin in a simulative food system. This study provides insights into the molecular interactions between pectin and phenolics in a simulative food system.
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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 Ministry of Agriculture, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shunshan Jiao
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture Ministry of Agriculture, 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 Ministry of Agriculture, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
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13
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The synergistic effect of high pressure processing and pectin on the physicochemical stability and antioxidant properties of biopolymer complexes composed of soy protein and coumarin. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.03.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Makori SI, Mu TH, Sun HN. Physicochemical properties, antioxidant activities, and binding behavior of 3,5-di-O-caffeoylquinic acid with beta-lactoglobulin colloidal particles. Food Chem 2021; 347:129084. [PMID: 33486366 DOI: 10.1016/j.foodchem.2021.129084] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 12/02/2020] [Accepted: 01/07/2021] [Indexed: 02/01/2023]
Abstract
Milk proteins and polyphenols are increasingly being studied as functional ingredients due to the epidemiologically-proved health benefits. In this study, composite β-lactoglobulin (β-lg) or β-lactoglobulin nanoparticles (β-lgNPs)-3,5-di-O-caffeoylquinic acid (3,5diCQA) with superior physicochemical and antioxidant activity (AA) were produced using β-lg and 3,5-di-O-caffeoylquinic acid. The main interactions between β-lg or β-lgNPs with 3,5diCQA were hydrogen bonding and hydrophobic effects. The 3,5diCQA caused a decrease in α-helix and β-sheet structure with a corresponding increase in unordered structure. Compared to β-lg alone, composite β-lg or β-lgNPs-3,5diCQA slightly decreased the particle size but increased their negative surface potentials especially for β-lg or β-lgNPs at a molar ratio of 5:1. The addition of 3,5diCQA appreciably improved the AA in a dose-dependent manner. These results shed light on the structural, physicochemical, and AA of composite β-lg or β-lgNPs-3,5diCQA non-covalent complexes, important for application as functional ingredients in food solutions as well as in the pharmaceutical industry.
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Key Words
- 1,1-Diphenyl-2-picrylhydrazyl (PubChem CID2735032)
- 2, 4, 6-Tri (2-pyridyl)-1, 3, 5-triazine (PubChem CID77258)
- 2,2-Azino-bis(3-ethylbenzthia-zoline)-6-sulfonic acid (PubChem CID16240279)
- 3,5-di-O-caffeoylquinic acid
- 3,5-di-O-caffeoylquinic acid (PubChem CID13604687)
- 6-Hydroxyl-2,5,7,8-tetramethylchroman-2-carboxylic acid (PubChem CID40634)
- Antioxidant activity
- Ascorbic acid (PubChem CID54670067)
- Colloidal particles
- Hydrochloric acid (PubChem CID313)
- Physicochemical properties
- Potassium bromide (PubChem CID253877)
- Sodium acetate (PubChem CID517045)
- Sodium chloride (PubChem CID5234)
- β-Lactoglobulin
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Affiliation(s)
- Shadrack Isaboke Makori
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China; Food Technology Division, Kenya Industrial Research and Development Institute (KIRDI), P.O. Box 30650, GPO, Nairobi, Kenya
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
| | - Hong-Nan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
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15
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Romero-Montero A, Del Valle LJ, Puiggalí J, Montiel C, García-Arrazola R, Gimeno M. Poly(gallic acid)-coated polycaprolactone inhibits oxidative stress in epithelial cells. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 115:111154. [PMID: 32600735 DOI: 10.1016/j.msec.2020.111154] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 05/28/2020] [Accepted: 06/02/2020] [Indexed: 11/19/2022]
Abstract
Enzymatic mediated poly (gallic acid) (PGAL), a stable multiradical polyanion with helicoidal secondary structure and high antioxidant capacity, was successfully grafted to poly(ε-caprolactone) (PCL) using UV-photo induction. PCL films were prepared with several levels of roughness and subsequently grafted with PGAL (PCL-g-PGAL). The results on the full characterization of the produced materials by mechanical tests, surface morphology, and topography, thermal and crystallographic analyses, as well as wettability and cell protection activity against oxidative stress, were adequate for tissue regeneration. The in vitro biocompatibility was then assessed with epithelial-like cells showing excellent adhesion and proliferation onto the PCL-g-PGAL films, most importantly, PCL-g-PGAL displayed a good ability to protect cell cultures on their surface against reactive oxygen species. These biomaterials can consequently be considered as novel biocompatible and antioxidant films with high-responsiveness for biomedical or tissue engineering applications.
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Affiliation(s)
- Alejandra Romero-Montero
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 CDMX, Mexico
| | - Luis J Del Valle
- Chemical Engineering Department, Escola d'Enginyeria de Barcelona Est-EEBE, c/Eduard Maristany 10-14, Barcelona, Spain
| | - Jordi Puiggalí
- Chemical Engineering Department, Escola d'Enginyeria de Barcelona Est-EEBE, c/Eduard Maristany 10-14, Barcelona, Spain; Institute for Bioengineering of Catalonia (IBEC), The Barcelona Institute of Science and Technology, Baldiri Reixac 10-12, 08028 Barcelona, Spain
| | - Carmina Montiel
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 CDMX, Mexico
| | - Roeb García-Arrazola
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 CDMX, Mexico
| | - Miquel Gimeno
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 CDMX, Mexico.
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16
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Khan Z, Al-Thabaiti SA. Interaction of CTAB capped gold@iron bimetallic nanomaterials with bovine serum albumin: A multi-technique approach. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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Jin B, Zhou X, Zheng Z, Liang Y, Chen S, Zhang S, Li Q. Investigating on the interaction behavior of soy protein hydrolysates/β-glucan/ferulic acid ternary complexes under high-technology in the food processing: High pressure homogenization versus microwave treatment. Int J Biol Macromol 2020; 150:823-830. [DOI: 10.1016/j.ijbiomac.2020.02.138] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 02/08/2020] [Accepted: 02/13/2020] [Indexed: 11/28/2022]
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18
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Hamdi M, Nasri R, Li S, Nasri M. Design of blue crab chitosan responsive nanoparticles as controlled-release nanocarrier: Physicochemical features, thermal stability and in vitro pH-dependent delivery properties. Int J Biol Macromol 2020; 145:1140-1154. [DOI: 10.1016/j.ijbiomac.2019.10.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2019] [Revised: 09/26/2019] [Accepted: 10/03/2019] [Indexed: 11/26/2022]
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19
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Jin B, Zhou X, Zhou S, Liu Y, Guan R, Zheng Z, Liang Y. Influence of phenolic acids on the storage and digestion stability of curcumin emulsions based on soy protein-pectin-phenolic acids ternary nano-complexes. J Microencapsul 2019; 36:622-634. [DOI: 10.1080/02652048.2019.1662122] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Bei Jin
- School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China
| | - Xiaosong Zhou
- School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China
| | - Shanshan Zhou
- School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China
| | - Yuan Liu
- School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China
| | - Risheng Guan
- School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China
| | - Zhiyuan Zheng
- School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China
| | - Yuxin Liang
- School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China
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20
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Jin B, Zhou X, Zhou S, Liu Y, Zheng Z, Liang Y, Chen S. Nano-encapsulation of curcumin using soy protein hydrolysates - tannic acid complexes regulated by photocatalysis: a study on the storage stability and in vitro release. J Microencapsul 2019; 36:385-398. [PMID: 31238757 DOI: 10.1080/02652048.2019.1637473] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Purpose: To evaluate the feasibility of soy protein hydrolysates (SPH)-tannic acid (TA) complex nanoparticle obtained by photocatalysis (SPH-T (P)) to construct curcumin (Cur) delivery vehicles. Methods: The interaction behaviour of SPH-T (P) was investigated using Fourier transform infra-red, X-ray diffraction and differential scanning calorimeter analyzes. Formation and stability of the complexes were characterised by particle size, morphology, zeta potential, and in vitro release. Results: Negatively charged Cur-loaded complex with small size (<100 nm), spherical cluster shape and uniform size distribution were formed through the driving force of electrostatic attraction, followed by hydrogen bonding. The presence of photocatalysis in the complexes significantly improved the storage stability and in vitro sustained release of curcumin by enhancing the hydrogen bonding, hydrophobic effects and π-π stacking interactions between SPH and TA. Conclusion: SPH-T (P) would be a useful and promising delivery vehicle for encapsulating, protecting, and delivering hydrophobic nutraceuticals.
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Affiliation(s)
- Bei Jin
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Xiaosong Zhou
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Shanshan Zhou
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Yuan Liu
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Zhiyuan Zheng
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Yuxin Liang
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
| | - Siting Chen
- a School of Chemistry and Chemical Engineering , Lingnan Normal University , Zhanjiang , China
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21
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Zhang L, McClements DJ, Wei Z, Wang G, Liu X, Liu F. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Crit Rev Food Sci Nutr 2019; 60:2083-2097. [PMID: 31257900 DOI: 10.1080/10408398.2019.1630358] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together - the combined polyphenols have a higher biological activity than the sum of the individual ones. However, the commercial application of polyphenols as nutraceuticals is currently limited because of their poor solubility characteristics; instability when exposed to light, heat, and alkaline conditions; and, low and inconsistent oral bioavailability. Colloidal delivery systems are being developed to overcome these challenges. In this article, we review the design, fabrication, and utilization of food-grade biopolymer-based delivery systems for the encapsulation of one or more polyphenols. In particular, we focus on the creation of delivery systems constructed from edible proteins and polysaccharides. The optimization of biopolymer-based delivery systems may lead to the development of innovative polyphenol-enriched functional foods that can improve human health and wellbeing.
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Affiliation(s)
- Lan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | | | - Zhiliang Wei
- Russell H. Morgan Department of Radiology and Radiological Science, The Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Guoqing Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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22
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Falcó I, Randazzo W, Sánchez G, López-Rubio A, Fabra MJ. On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.039] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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23
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Adrar NS, Madani K, Adrar S. Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions. PHARMANUTRITION 2019. [DOI: 10.1016/j.phanu.2019.100142] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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24
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Tian B, Wang Y, Wang T, Mao L, Lu Y, Wang H, Feng Z. Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate. J Oleo Sci 2019; 68:689-697. [DOI: 10.5650/jos.ess19067] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Bo Tian
- Food Science College, Northeast Agricultural University
| | - Yixiao Wang
- Food Science College, Northeast Agricultural University
| | - Tuanjie Wang
- Food Science College, Northeast Agricultural University
| | - Lijing Mao
- Food Science College, Northeast Agricultural University
| | - Yini Lu
- Food Science College, Northeast Agricultural University
| | - Huiting Wang
- Food Science College, Northeast Agricultural University
| | - Zhibiao Feng
- Chemistry College, Northeast Agricultural University
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