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Chen X, Wang H, Zhou T, Han Q. High-Efficiency Alkyl Ketene Dimer Emulsions Stabilized by Polyaluminum Chloride and Chitosan Complex. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:17510-17516. [PMID: 39106327 DOI: 10.1021/acs.langmuir.4c01697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/09/2024]
Abstract
Based on the interaction of polyaluminum chloride (PAC) and chitosan (CTS) at the molecular level, an organic/inorganic composite material was designed for the preparation of alkyl ketene dimer (AKD) emulsion. This paper aimed to explore the influence of PAC/CTS on the physicochemical properties, microstructure, and sizing efficiency of AKD emulsions. The PAC/CTS complex forms a denser adsorption layer at the oil-water interface at the microscopic level. With the increase in CTS concentration, the AKD emulsions displayed excellent stability after high-speed centrifugation. In addition, the addition of CTS can effectively improve the sizing efficiency of the emulsion. Therefore, this study proposed a strategy of PAC/CTS as an emulsifier, and the related interaction mechanism was explored, which further expands the application of inorganic/organic composites in the field of colloidal chemistry.
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Affiliation(s)
- Xueshuai Chen
- Biological Engineering Technology Innovation Center of Shandong Province, Heze Branch, Qilu University of Technology (Shandong Academy of Sciences), Heze 274000, China
| | - Huili Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Tongxin Zhou
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Qian Han
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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Meng W, Sun H, Mu T, Garcia-Vaquero M. Spray-drying and rehydration on β-carotene encapsulated Pickering emulsion with chitosan and seaweed polyphenol. Int J Biol Macromol 2024; 268:131654. [PMID: 38641273 DOI: 10.1016/j.ijbiomac.2024.131654] [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: 01/10/2024] [Revised: 04/07/2024] [Accepted: 04/15/2024] [Indexed: 04/21/2024]
Abstract
The spray-drying process to generate microcapsules from Pickering emulsions needs high temperatures, leading to instability of emulsions and degradation of encapsulated thermosensitive compounds (β-carotene). However, these effects may be attenuated by the introduction of seaweed polyphenols into the emulsion interfacial layers, although the effects underlying this protective mechanism have not been explored. This study evaluates the effects of spray-drying/rehydration on the morphology, encapsulation efficiency, redispersibility, and stability of β-carotene loaded Pickering emulsions stabilized by chitosan (PESC) and Pickering emulsions stabilized by chitosan/seaweed polyphenols (PESCSP). The encapsulation efficiency of β-carotene in PESCSP microcapsules (61.13 %) was higher than PESC (53.91 %). Rehydrated PESCSP exhibited more regular droplet size distribution, higher stability, stronger 3D network morphology, and lower redispersibility index (1.5) compared to rehydrated PESC. Analyses of interfacial layers of emulsions revealed that chitosan covalently bound fatty acids at their hydrophobic side. Polyphenols were linked to chitosan at the hydrophilic side of emulsions through hydrogen bonds, providing 3D network between droplets and antioxidant activities to inhibit the degradation of β-carotene. This study emphasized the role of polyphenols in the interfacial layers of Pickering emulsions for the development of efficient delivery systems and protection of β-carotene and other thermosensitive bioactive compounds during spray-drying and rehydration.
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Affiliation(s)
- Weihao Meng
- 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, PR China; School of Agriculture and Food Science, University College Dublin, Belfield Dublin 4, Ireland
| | - Hongnan 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, PR China.
| | - Taihua 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, PR China.
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield Dublin 4, Ireland.
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Yuan Y, Chen C, Guo X, Li B, He N, Wang S. Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review. Compr Rev Food Sci Food Saf 2024; 23:e13285. [PMID: 38284579 DOI: 10.1111/1541-4337.13285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/17/2023] [Accepted: 12/01/2023] [Indexed: 01/30/2024]
Abstract
The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule-based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule-based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule-based emulsions.
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Affiliation(s)
- Yi Yuan
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Congrong Chen
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Xinyi Guo
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, P. R. China
| | - Ni He
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, P. R. China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fujian Engineering Research Center of Marine Biological Product Green Manufacturing, Fuzhou University, Fuzhou, P. R. China
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Bhattacharya S, Shinde P, Page A, Sharma S. 5-Fluorouracil and Anti-EGFR antibody scaffold chitosan-stabilized Pickering emulsion: Formulations, physical characterization, in-vitro studies in NCL-H226 cells, and in-vivo investigations in Wistar rats for the augmented therapeutic effects against squamous cell carcinoma. Int J Biol Macromol 2023; 253:126716. [PMID: 37673158 DOI: 10.1016/j.ijbiomac.2023.126716] [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: 07/22/2023] [Revised: 08/29/2023] [Accepted: 09/03/2023] [Indexed: 09/08/2023]
Abstract
This research seeks to optimize a chitosan-stabilized Pickering emulsion (PE) containing 5-fluorouracil (5-FU) as a potential Squamous Cell Carcinoma therapy. The 5-Fluorouracil was also thoroughly analysed using UV spectrophotometry and RP-HPLC, demonstrating exceptional linearity, sensitivity, precision, and robustness. The techniques of characterization revealed Pickering emulsion (PE) morphology, solid-like gel properties, successful encapsulation, and promising anticancer effects. FTIR was used to validate the efficacy of encapsulation, and DSC was used to confirm the post-encapsulation drug stability. The 0.6 % chitosan-stabilized PE showed exceptional stability and drug loading efficiency. Anti-EGFR-5-FU-CS-PE gel was developed for sustained drug release in the treatment of Squamous Cell Carcinoma. Anti-EGFR-5-FU-CS-PE demonstrated potent anticancer effects in vitro, with a lower IC50 than 5-FU and 5-FU-CS-PE. Anti-EGFR-5-FU-PE Pickering emulsions based on chitosan were investigated for their rheological properties, cellular interactions, and therapeutic potential. Both emulsions and gel exhibited sustained in vitro drug release after successful encapsulation. Anti-EGFR-5-FU-CS-PE induced apoptosis, decreased mitochondrial membrane potential, and inhibited the migration of cancer cells. Wistar mice were tested for safety and tumour growth inhibition. All formulations exhibited exceptional six-month stability. Anti-EGFR-5-FU-CS-PE emerges as a viable therapeutic option, necessitating additional research.
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Affiliation(s)
- Sankha Bhattacharya
- School of Pharmacy & Technology Management, SVKM'S NMIMS Deemed-to-be University, Shirpur, Maharashtra 425405, India.
| | - Prafull Shinde
- School of Pharmacy & Technology Management, SVKM'S NMIMS Deemed-to-be University, Shirpur, Maharashtra 425405, India; Ph.D. Scholar at Shobhaben Pratapbhai Patel School of Pharmacy & Technology Management, NMIMS Deemed-to-be-University.
| | - Amit Page
- School of Pharmacy & Technology Management, SVKM'S NMIMS Deemed-to-be University, Shirpur, Maharashtra 425405, India.
| | - Satyam Sharma
- Department of Pharmacology and Toxicology, National Institute of Pharmaceutical Education and Research (NIPER), Export Promotion Industrial Park (EPIP), Zandaha Road, NH322, Hajipur, Bihar 844102, India.
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Bhattacharya S, Prajapati BG, Singh S, Anjum MM. Nanoparticles drug delivery for 5-aminolevulinic acid (5-ALA) in photodynamic therapy (PDT) for multiple cancer treatment: a critical review on biosynthesis, detection, and therapeutic applications. J Cancer Res Clin Oncol 2023; 149:17607-17634. [PMID: 37776358 DOI: 10.1007/s00432-023-05429-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Accepted: 09/13/2023] [Indexed: 10/02/2023]
Abstract
Photodynamic therapy (PDT) is a promising cancer treatment that kills cancer cells selectively by stimulating reactive oxygen species generation with photosensitizers exposed to specific light wavelengths. 5-aminolevulinic acid (5-ALA) is a widely used photosensitizer. However, its limited tumour penetration and targeting reduce its therapeutic efficacy. Scholars have investigated nano-delivery techniques to improve 5-ALA administration and efficacy in PDT. This review summarises recent advances in biological host biosynthetic pathways and regulatory mechanisms for 5-ALA production. The review also highlights the potential therapeutic efficacy of various 5-ALA nano-delivery modalities, such as nanoparticles, liposomes, and gels, in treating various cancers. Although promising, 5-ALA nano-delivery methods face challenges that could impair targeting and efficacy. To determine their safety and biocompatibility, extensive preclinical and clinical studies are required. This study highlights the potential of 5-ALA-NDSs to improve PDT for cancer treatment, as well as the need for additional research to overcome barriers and improve medical outcomes.
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Affiliation(s)
- Sankha Bhattacharya
- Department of Pharmaceutics, School of Pharmacy & Technology Management, SVKM'S NMIMS Deemed-to-be University, Shirpur, Maharashtra, 425405, India.
| | - Bhuphendra G Prajapati
- Shree S. K. Patel College of Pharmaceutical Education and Research, Ganpat University, Gujarat, Kherva, 384012, India.
| | - Sudarshan Singh
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Md Meraj Anjum
- Department of Pharmaceutical Sciences, Babasaheb Bhimrao Ambedkar University, Lucknow, 226025, India
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Cai Y, Huang L, Zhao Q, Zhao D, Zhao M, Van der Meeren P. Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6920-6928. [PMID: 37300816 DOI: 10.1002/jsfa.12775] [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: 03/29/2023] [Revised: 06/02/2023] [Accepted: 06/10/2023] [Indexed: 06/12/2023]
Abstract
BACKGROUND Concentrated emulsions have been formulated in many foods. The insoluble soybean fiber (ISF) can be utilized as a particle to stabilize concentrated emulsions. However, the approach to control the rheological properties and stability of the ISF concentrated emulsions is still worth investigating. RESULTS In this study, alkali-extracted ISF was hydrated by adding sodium chloride or heating and the prepared concentrated emulsions were subjected to freeze-thawing. Compared with the original hydration method, salinization reduced the absolute ζ-potential of the ISF dispersions to 6 mV, resulting in a lower absolute ζ-potential of the concentrated emulsions, which led to a decreased electrostatic repulsion and the largest droplet size, but to the lowest apparent viscosity, viscoelastic modulus, and stability. By contrast, hydration by heating promoted the interparticle interactions, and then a decreased droplet size (54.5 μm) but with a more densely distributed droplets was observed, together with enhanced viscosity and viscoelasticity properties. The fortified network structure improved the stability of the concentrated emulsions both against high-speed centrifugation and long-term storage. Additionally, secondary emulsification after freeze-thaw further improved the performance of the concentrated emulsions. CONCLUSION The results suggest that the formation and stability of the concentrated emulsion could be regulated by different hydration methods of particles, which could be adjusted according to the practical applications. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Dongrui Zhao
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Meng W, Sun H, Mu T, Garcia-Vaquero M. Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations. Carbohydr Polym 2023; 304:120491. [PMID: 36641178 DOI: 10.1016/j.carbpol.2022.120491] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 12/28/2022]
Abstract
BACKGROUND Chitosan-based particles are one of the most promising Pickering emulsions stabilizers due to its cationic properties, cost-effective, biocompatibility, biodegradability. However, there are currently no comprehensive reviews analyzing the role of chitosan to develop Pickering emulsions, and the bioavailability and multiple uses of these emulsions. SCOPE AND APPROACH This review firstly summarizes the types, preparation and functional properties of chitosan-based Pickering emulsion stabilizers, followed by in vivo and in vitro bioavailability, main regulations, and future application and trends. KEY FINDINGS AND CONCLUSIONS Stabilizers used in chitosan-based Pickering emulsions include 6 categories: chitosan self-aggregating particles and 5 types of composites (chitosan-protein, chitosan-polysaccharide, chitosan-fatty acid, chitosan-polyphenol, and chitosan-inorganic). Chitosan-based Pickering emulsions improved the bioavailability of different compounds compared to traditional emulsions. Current applications include hydrogels, microcapsules, food ingredients, bio-based films, cosmeceuticals, porous scaffolds, environmental protection agents, and interfacial catalysis systems. However, due to current limitations, more research and development are needed to be extensively explored to meet consumer demand, industrial manufacturing, and regulatory requirements. Thus, optimization of stabilizers, bioavailability studies, 3D4D printing, fat substitutes, and double emulsions are the main potential development trends or research gaps in the field which would contribute to increase adoption of these promising emulsions at industrial level.
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Affiliation(s)
- Weihao Meng
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China.
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China.
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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