1
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Gao Y, Ding Z, Liu Y, Xu YJ. Advances in encapsulation systems of Antarctic krill oil: From extraction to encapsulation, and future direction. Compr Rev Food Sci Food Saf 2024; 23:e13332. [PMID: 38578167 DOI: 10.1111/1541-4337.13332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 03/05/2024] [Accepted: 03/10/2024] [Indexed: 04/06/2024]
Abstract
Antarctic krill oil (AKO) is highly sought after by consumers and the food industry due to its richness in a variety of nutrients and physiological activities. However, current extraction methods are not sufficient to better extract AKO and its nutrients, and AKO is susceptible to lipid oxidation during processing and storage, leading to nutrient loss and the formation of off-flavors and toxic compounds. The development of various extraction methods and encapsulation systems for AKO to improve oil yield, nutritional value, antioxidant capacity, and bioavailability has become a research hotspot. This review summarizes the research progress of AKO from extraction to encapsulation system construction. The AKO extraction mechanism, technical parameters, oil yield and composition of solvent extraction, aqueous enzymatic extraction, supercritical/subcritical extraction, and three-liquid-phase salting-out extraction system are described in detail. The principles, choice of emulsifier/wall materials, preparation methods, advantages and disadvantages of four common encapsulation systems for AKO, namely micro/nanoemulsions, microcapsules, liposomes and nanostructured lipid carriers, are summarized. These four encapsulation systems are characterized by high encapsulation efficiency, low production cost, high bioavailability and high antioxidant capacity. Depending on the unique advantages and conditions of different encapsulation methods, as well as consumer demand for health and nutrition, different products can be developed. However, existing AKO encapsulation systems lack relevant studies on digestive absorption and targeted release, and the single product category of commercially available products limits consumer choice. In conjunction with clinical studies of AKO encapsulation systems, the development of encapsulation systems for special populations should be a future research direction.
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Affiliation(s)
- Yuhang Gao
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zhansheng Ding
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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2
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Gu L, Wang W, Wu B, Ji S, Xia Q. Preparation and in vitro characterization studies of astaxanthin-loaded nanostructured lipid carriers with antioxidant properties. J Biomater Appl 2023:8853282231189779. [PMID: 37452613 DOI: 10.1177/08853282231189779] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2023]
Abstract
The purpose of this study was to evaluate the astaxanthin-loaded nanostructured lipid carriers (ASX-NLC) prepared using a high-pressure homogenization transport system for local application of astaxanthin. Dynamic light scattering (DLS) and X-ray diffraction (XRD) were used to study the effect of microencapsulation on the properties of ASX-NLC. The mean size of ASX-NLC was about 108.43 ± 0.26 nm and PdI was 0.176 ± 0.002. The ASX-NLC had high encapsulation efficiency which was 95.69 ± 0.13%. Good light stability and temperature stability were shown at the ASX-NLC, indicating that the preparation process was feasible. The 2,2-diphenyl-1-pyridylohydrazinyl (DPPH) scavenging test showed that ASX-NLC could still play an antioxidant role. In vitro release studies showed that compared with an astaxanthin ethanol solution, an ASX-NLC could maintain astaxanthin release more effectively. In vitro permeation studies showed that ASX-NLC could increase astaxanthin retention in the skin. In conclusion, ASX-NLC could significantly enhance astaxanthin accumulation during dermal applications. The research results have important reference significance for local skin applications and provide a basis for the development of nanostructured lipid carriers. ASX-NLC might be suitable carriers for the local application of astaxanthin.
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Affiliation(s)
- Liyuan Gu
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing, China
| | - Wenjuan Wang
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing, China
| | - Bi Wu
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing, China
| | - Suping Ji
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing, China
| | - Qiang Xia
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing, China
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3
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Zavaleta EB, Coavichi LL, Rodríguez LV, Andrade EF, García HS, Rascón Díaz M. Co-microencapsulation of Lactobacillus rhamnosus and krill oil by spray-drying. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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Nanostructured lipid carriers (NLCs) stabilized by natural or synthetic emulsifiers for lutein delivery: Improved physicochemical stability, antioxidant activity, and bioaccessibility. Food Chem 2022; 403:134465. [DOI: 10.1016/j.foodchem.2022.134465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/30/2022]
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5
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Xu Y, Xiang P, Qiu W, Feng Y, Jin Y, Deng S, Tao N, Jin Y. Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113355] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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6
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Sahraee S, Ghanbarzadeh B, Maryam mohammadi, Pezeshki A, hoseini M. Development of heat-stable gelatin-coated nanostructured lipid carriers (NLC): Colloidal and stability properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113265] [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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7
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Hosseini SF, Ansari B, Gharsallaoui A. Polyelectrolytes-stabilized liposomes for efficient encapsulation of Lactobacillus rhamnosus and improvement of its survivability under adverse conditions. Food Chem 2022; 372:131358. [PMID: 34655826 DOI: 10.1016/j.foodchem.2021.131358] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 09/20/2021] [Accepted: 10/05/2021] [Indexed: 01/17/2023]
Abstract
To improve the survivability of Lactobacillus rhamnosus probiotics, nanoliposomes (NLs) coated with chitosan (CH)-gelatin (GE) polyelectrolytes have been synthesized and characterized. The produced CH-GE-coated NLs containing L. rhamnosus had mean sizes in the range of 134.8-495.8 nm. HRTEM showed the smooth spherical shape of the vesicles. ATR-FTIR findings indicated the successful coating of the produced NLs by the used CH-GE polyelectrolytes. According to DSC results, CH-GE polyelectrolytes desorption on the surface of NLs altered the physical characteristics of the phospholipid bilayers. Here, an increase in the melting temperature (Tm) from 119.9 to 127.5 °C in L. rhamnosus-loaded CH-GE-coated NLs made this system more stable than uncoated liposomes. Furthermore, the CH-GE coated nanoparticles loaded with L. rhamnosus exhibited a significant enhancement in the viability of cells under simulated gastrointestinal fluids (SGF/SIF). These results may guide the potential application of polyelectrolytes-coated NLs as a carrier of probiotic cells in functional food development.
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Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356 Noor, Iran.
| | - Bentolhoda Ansari
- Department of Food Science & Industries, Khazar Institute of Higher Education, P.O. 46315-389 Mazandaran, Mahmoodabad, Iran
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8
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Lin Y, Yin W, Li Y, Liu G. Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Yunwei Lin
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Wenting Yin
- School of Food Science and Technology Henan University of Technology 100 Lianhua Road Zhengzhou 450001 China
| | - Yujie Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
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9
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Rohmah M, Rahmadi A, Raharjo S. Bioaccessibility and antioxidant activity of β-carotene loaded nanostructured lipid carrier (NLC) from binary mixtures of palm stearin and palm olein. Heliyon 2022; 8:e08913. [PMID: 35243052 PMCID: PMC8857418 DOI: 10.1016/j.heliyon.2022.e08913] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/23/2022] [Accepted: 02/04/2022] [Indexed: 12/01/2022] Open
Abstract
β-carotene (βC) is an essential nutrient for health. It is a potent antioxidant, anti-cancer, and anti-inflammatory substance. However, βC has high hydrophobicity property, indicating a low absorption level in the digestive tract. The bioavailability of βC is reasonably low. Lipid-based delivery systems such as nanostructured lipid carriers (NLC) potentially can help to overcome this problem. This research evaluated the bioaccessibility of the nanostructured mixture of palm stearin (PS) and palm olein (PO) and the antioxidant activity of βC in the structure. β-carotene bioaccessibility was studied by measuring the micellization during in vitro digestion. Antioxidants activity was measured by 2.2′-azino-bis (3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) and 2, 2 – diphenyl -1- picrylhydrazyl (DPPH) reduction methods. In vitro gastrointestinal digestion model indicated that nanostructured lipid carrier enhanced bioaccessibility and antioxidants activity of βC. This suggests that the formulated NLC system can be used effectively to deliver lipophilic bioactive such as βC in beverage products.
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Velasco‐Rodríguez LDC, Rascón MP, Calvo MV, Montalvo RM, Fontecha J, García HS. Krill Lecithin as Surfactant for Preparation of Oil/Water Nanoemulsions as Curcumin Carriers. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000238] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Luz del C. Velasco‐Rodríguez
- UNIDA Tecnológico Nacional de México/IT de Veracruz M.A. de Quevedo 2779, Col. Formando Hogar Veracruz Ver. 91897 Mexico
| | - Martha P. Rascón
- Facultad de Ciencias Químicas Universidad Veracruzana Prolongación Oriente 6 Orizaba Ver. 94340 Mexico
| | - Maria V. Calvo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC‐UAM) Universidad Autónoma de Madrid Calle Nicolás Cabrera 9 Madrid 28049 Spain
| | - Rita M. Montalvo
- UNIDA Tecnológico Nacional de México/IT de Veracruz M.A. de Quevedo 2779, Col. Formando Hogar Veracruz Ver. 91897 Mexico
| | - Javier Fontecha
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC‐UAM) Universidad Autónoma de Madrid Calle Nicolás Cabrera 9 Madrid 28049 Spain
| | - Hugo S. García
- UNIDA Tecnológico Nacional de México/IT de Veracruz M.A. de Quevedo 2779, Col. Formando Hogar Veracruz Ver. 91897 Mexico
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11
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Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier. Foods 2021; 10:foods10050917. [PMID: 33921961 PMCID: PMC8143571 DOI: 10.3390/foods10050917] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 04/08/2021] [Accepted: 04/19/2021] [Indexed: 02/06/2023] Open
Abstract
Antarctic krill oil (AKO) with 5–30% (w/w) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (w/w) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods.
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12
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Lammari N, Louaer O, Meniai AH, Fessi H, Elaissari A. Plant oils: From chemical composition to encapsulated form use. Int J Pharm 2021; 601:120538. [PMID: 33781879 DOI: 10.1016/j.ijpharm.2021.120538] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/05/2021] [Accepted: 03/22/2021] [Indexed: 12/16/2022]
Abstract
The last decade has witnessed a burgeoning global movement towards essential and vegetable oils in the food, agriculture, pharmaceutical, cosmetic, and textile industries thanks to their natural and safe status, broad acceptance by consumers, and versatile functional properties. However, efforts to develop new therapy or functional agents based on plant oils have met with challenges of limited stability and/or reduced efficacy. As a result, there has been increased research interest in the encapsulation of plant oils, whereby the nanocarriers serve as barrier between plant oils and the environment and control oil release leading to improved efficacy, reduced toxicity and enhanced patient compliance and convenience. In this review, special concern has been addressed to the encapsulation of essential and vegetable oils in three types of nanocarriers: polymeric nanoparticles, liposomes and solid lipid nanoparticles. First, the chemical composition of essential and vegetable oils was handled. Moreover, we gather together the research findings reported by the literature regarding the different techniques used to generate these nanocarriers with their significant findings. Finally, differences and similarities between these nanocarriers are discussed, along with current and future applications that are warranted by their structures and properties.
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Affiliation(s)
- Narimane Lammari
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, 69622 Villeurbanne, France; Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Ouahida Louaer
- Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Abdeslam Hassen Meniai
- Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Hatem Fessi
- Univ Lyon, Université Claude Bernard Lyon-1, CNRS, LAGEP UMR 5007, F-69622 Lyon, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, 69622 Villeurbanne, France.
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13
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Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.045] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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14
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Shaaban M, Nasr M, Tawfik AA, Fadel M, Sammour O. Bergamot oil as an integral component of nanostructured lipid carriers and a photosensitizer for photodynamic treatment of vitiligo: Characterization and clinical experimentation. Expert Opin Drug Deliv 2020; 18:139-150. [PMID: 33119413 DOI: 10.1080/17425247.2021.1844180] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Background: Bergamot oil (BO) is a photosensitizer that can be used for photodynamic therapy (PDT) of dermatological diseases such as vitiligo. Being an oil, it can be integrated within the lipidic matrix of nanostructured lipid carriers (NLCs) as the liquid lipid constituent, hence exhibiting a dual role. Research design and methods: NLCs were prepared with different emulsifiers and coemulsifiers, and the effect of the preparation method and formulation variables on the NLCs' size was elucidated. The prepared NLCs were further characterized for their in vitro release, viscosity, thermal behavior, and in vitro photostability. Furthermore, a preclinical photodynamic study on animal skin was conducted, followed by clinical experimentation on patients with vitiligo. Results: Results showed that BO was successfully incorporated within the NLCs. The selected NLCs formulation was in the nanometer range with a gel consistency, and it provided sustained release of BO for 24 h. NLCs improved the photostability and photodynamic properties of BO, and displayed promising preclinical and clinical results for the topical PDT of vitiligo. Expert Opinion: BO containing NLCs was proven to be promising means for PDT of vitiligo, and can be further explored in other dermatological diseases.
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Affiliation(s)
- Mai Shaaban
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Ain Shams University , Cairo, Egypt
| | - Maha Nasr
- Dermatology and Laser Dermatology Unit, Department of Medical Applications of Laser, National Institute of Laser Enhanced Sciences, Cairo University , Cairo, Egypt
| | - Abeer A Tawfik
- Dermatology and Laser Dermatology Unit, Department of Medical Applications of Laser, National Institute of Laser Enhanced Sciences, Cairo University , Cairo, Egypt
| | - Maha Fadel
- Pharmaceutical Technology Unit, Department of Medical Applications of Laser, National Institute of Laser Enhanced Sciences, Cairo University , Cairo, Egypt
| | - Omaima Sammour
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Ain Shams University , Cairo, Egypt
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15
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Lin Y, Yin W, Liu G. Development and characterisation of a novel krill oil nanostructured lipid carrier based on 1,3‐glycerol distearate. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14683] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yunwei Lin
- School of Food Science and Engineering South China University of Technology Guangzhou 510640China
| | - Wenting Yin
- School of Food Science and Technology Henan University of Technology 100 Lianhua Road Zhengzhou 450001China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640China
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16
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Rohmah M, Choiri S, Raharjo S, Hidayat C, Martien R. Palm stearin and olein binary mixture incorporated into nanostructured lipids carrier: Improvement food functionality for micronutrient delivery. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14761] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Miftakhur Rohmah
- Department of Agricultural Technology Mulawarman University Samarinda Indonesia
| | - Syaiful Choiri
- Pharmaceutical Technology and Drug Delivery Department of Pharmacy Universitas Sebelas Maret Surakarta Indonesia
| | - Sri Raharjo
- Department of Food and Agricultural Product Technology Universitas Gadjah Mada Yogyakarta Indonesia
| | - Chusnul Hidayat
- Department of Food and Agricultural Product Technology Universitas Gadjah Mada Yogyakarta Indonesia
| | - Ronny Martien
- Department of Pharmaceutics Universitas Gadjah Mada Yogyakarta Indonesia
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17
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Araujo VHS, da Silva PB, Szlachetka IO, da Silva SW, Fonseca-Santos B, Chorilli M, Ganassin R, de Oliveira GRT, da Rocha MCO, Fernandes RP, de Carvalho Vieira Queiroz M, Azevedo RB, Muehlmann LA. The influence of NLC composition on curcumin loading under a physicochemical perspective and in vitro evaluation. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125070] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Hassane Hamadou A, Huang WC, Xue C, Mao X. Comparison of β-carotene loaded marine and egg phospholipids nanoliposomes. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110055] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zhao J, Jiang K, Chen Y, Chen J, Zheng Y, Yu H, Zhu J. Preparation and Characterization of Microemulsions Based on Antarctic Krill Oil. Mar Drugs 2020; 18:E492. [PMID: 32993042 PMCID: PMC7601059 DOI: 10.3390/md18100492] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/23/2020] [Accepted: 09/23/2020] [Indexed: 12/18/2022] Open
Abstract
Antarctic krill oil is high in nutritional value and has biological functions like anti-inflammation and hypolipidemic effects. But it has and unpleasant smell, and unsaturated fatty acids are prone to oxidative deterioration. Its high viscosity and low solubility in water make it difficult for processing. Microemulsion can be a new promising route for development of krill oil product. We determined a formula of krill oil-in-water microemulsion with krill oil: isopropyl myristate = 1:3 as oil phase, Tween 80:Span 80 = 8:2 as surfactant, ethanol as co-surfactant and the mass ratio of surfactant to co-surfactant of 3:1. After screening the formula, we researched several characteristics of the prepared oil-in-water microemulsion, including electrical conductivity, microstructure by transmission electron microscope and cryogenic transmission electron microscope, droplet size analysis, rheological properties, thermal behavior by differential scanning calorimeter and stability against pH, salinity, and storage time.
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Affiliation(s)
| | | | | | | | | | | | - Jiajin Zhu
- Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (J.Z.); (K.J.); (Y.C.); (J.C.); (Y.Z.); (H.Y.)
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Khosh manzar M, Pirouzifard MK, Hamishehkar H, Pirsa S. Cocoa butter and cocoa butter substitute as a lipid carrier of Cuminum cyminum L. essential oil; physicochemical properties, physical stability and controlled release study. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113638] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient. Mar Drugs 2020; 18:md18080406. [PMID: 32752203 PMCID: PMC7459837 DOI: 10.3390/md18080406] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/26/2020] [Accepted: 07/28/2020] [Indexed: 12/12/2022] Open
Abstract
Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed.
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Zhuang P, Zhang Y, Shou Q, Li H, Zhu Y, He L, Chen J, Jiao J. Eicosapentaenoic and Docosahexaenoic Acids Differentially Alter Gut Microbiome and Reverse High-Fat Diet-Induced Insulin Resistance. Mol Nutr Food Res 2020; 64:e1900946. [PMID: 32298529 DOI: 10.1002/mnfr.201900946] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 03/10/2020] [Indexed: 12/23/2022]
Abstract
SCOPE To assess the individual effects of dietary eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) on insulin resistance (IR), gut microbiome, and gut metabolites in high-fat-diet-induced obese (DIO) mice. METHODS AND RESULTS DIO mice are fed an either high-fat diet (HFD), EPA (1% w/w) enriched HFD, or DHA (1% wt/wt) enriched HFD for 15 weeks. Both EPA and DHA supplements reverse hyperglycemia and IR but do not affect body weight in DIO mice while DHA exhibits a more pronounced ameliorative effect in male mice. Both EPA- and DHA-enriched Lactobacillus and short-chain fatty acids (SCFAs)-producing species from Lachnospiraceae while reduced lipopolysaccharide (LPS)-producing Bilophila and Escherichia/Shigella. Compared with EPA, DHA-supplemented mice have more abundant propionic/butyric acid-producing bacteria, including Coprococcus, Butyricimonas synergistica, Bacteroides acidifaciens, and Intestinimonas, and less-abundant LPS-correlated species Streptococcus and p-75-a5. The shifts in gut microbiome co-occurred with the changes in levels of propionic/butyric acid, circulating LPS, and serotonin. Additionally, EPA/DHA supplementation attenuates adipose inflammation with upregulated glucose transporter 4 and Akt phosphorylation, indicating the improvement of insulin signaling. CONCLUSION EPA and DHA differentially reverse IR and relieve adipose inflammation while modulating gut microbiome and SCFAs/LPS production, underscoring the gut-adipose axis as a primary target of EPA/DHA.
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Affiliation(s)
- Pan Zhuang
- Zhejiang Key Laboratory for Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, 310058, China
| | - Yu Zhang
- Zhejiang Key Laboratory for Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, 310058, China
| | - Qiyang Shou
- The Second Clinical Medical College, Zhejiang Chinese Medical University, Hangzhou, Zhejiang, 310005, China
| | - Haoyu Li
- Zhejiang Key Laboratory for Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, 310058, China
| | - Ya'er Zhu
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou, Zhejiang, 310058, China
| | - Lilin He
- Zhejiang Key Laboratory for Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, 310058, China
| | - Jingnan Chen
- Zhejiang Key Laboratory for Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, 310058, China
| | - Jingjing Jiao
- Department of Nutrition, School of Public Health, Department of Nutrition of Affiliated Second Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, 310058, China
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23
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Zhang D, Ji W, Peng Y, Ji H, Gao J. Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1723764] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Di Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P. R. China
| | - Wei Ji
- College of Biological and Food Engineering, Guangdong University of Education, Guangzhou, P. R. China
| | - Yuanhuai Peng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P. R. China
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P. R. China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang, P. R. China
- Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, P. R. China
| | - Jing Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, P. R. China
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24
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Jiao D, Liu Y, Liu Y, Zeng R, Hou X, Nie G, Sun L, Fang Z. Preparation of phosphatidylcholine nanovesicles containing bacteriocin CAMT2 and their anti-listerial activity. Food Chem 2020; 314:126244. [PMID: 31982854 DOI: 10.1016/j.foodchem.2020.126244] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 12/10/2019] [Accepted: 01/16/2020] [Indexed: 10/25/2022]
Abstract
A novel bacteriocin CAMT2, produced by Bacillus amyloliquefaciens ZJHD3-06, has potential as a natural biopreservative for the control of food-borne spoilage and pathogenic bacteria. To avoid interaction of CAMT2 with components of food that may adversely impact its antibacterial activity, CAMT2 was encapsulated into nanovesicles prepared from soybean phosphatidylcholine. The encapsulation of CAMT2 exhibited a limited impact on functional structure and crystallinity of bacteriocin CAMT2, but a high anti-listerial activity in agar, and increase its stability in food at refrigeration temperature (4 °C). The results also showed that both encapsulated and free CAMT2 had good anti-listerial effect in skim milk at refrigeration temperature. However, encapsulated CAMT2 performed better than free CAMT2 against Listeria in whole milk. These results showed that nano-encapsulation is an effective method of protecting bacteriocin from fat in milk and retaining its antimicrobial efficacy.
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Affiliation(s)
- Dongdong Jiao
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China
| | - Ying Liu
- College of Agriculture, Guangdong Ocean University, Zhanjiang 524088, China
| | - Ying Liu
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Ruchun Zeng
- School of Physics and Telecommunication Engineering, Yulin Normal University, Yulin 537000, China; Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, China
| | - Xiaoqin Hou
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China
| | - Guochao Nie
- School of Physics and Telecommunication Engineering, Yulin Normal University, Yulin 537000, China; Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, China.
| | - Lijun Sun
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zhijia Fang
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China.
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25
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Rohmah M, Raharjo S, Hidayat C, Martien R. Application of Response Surface Methodology for the Optimization of β‐Carotene‐Loaded Nanostructured Lipid Carrier from Mixtures of Palm Stearin and Palm Olein. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12310] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Miftakhur Rohmah
- Department of Agricultural Technology, Faculty of AgricultureMulawarman University Jl. Paser Balengkong Kampus Gunung Kelua, Samarinda 75119 Indonesia
- Department of Food and Agricultural Product Technology, Faculty of Agricultural TechnologyGadjah Mada University Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281 Indonesia
| | - Sri Raharjo
- Department of Food and Agricultural Product Technology, Faculty of Agricultural TechnologyGadjah Mada University Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281 Indonesia
| | - Chusnul Hidayat
- Department of Food and Agricultural Product Technology, Faculty of Agricultural TechnologyGadjah Mada University Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281 Indonesia
| | - Ronny Martien
- Department of PharmaceuticsGadjah Mada University Sekip Utara, Yogyakarta 55281 Indonesia
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26
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Keivani Nahr F, Ghanbarzadeh B, Samadi Kafil H, Hamishehkar H, Hoseini M. The colloidal and release properties of cardamom oil encapsulated nanostructured lipid carrier. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1658597] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Fatemeh Keivani Nahr
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz , Tabriz , Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz , Tabriz , Iran
- Department of Food Engineering, Faculty of Engineering, Near East University , Nicosia , Cyprus
| | - Hossein Samadi Kafil
- Drug Applied Research Center, Tabriz University of Medical Sciences , Tabriz , Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences , Tabriz , Iran
| | - Mohammadyar Hoseini
- Department of Food Science and Technology, Faculty of Agriculture, University of Ilam , Ilam , Iran
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27
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Soleimanifard M, Sadeghi Mahoonak A, Ghorbani M, Heidari R, Sepahvand A. The formulation optimization and properties of novel oleuropein-loaded nanocarriers. Journal of Food Science and Technology 2019; 57:327-337. [PMID: 31975736 DOI: 10.1007/s13197-019-04065-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/16/2019] [Accepted: 08/26/2019] [Indexed: 11/26/2022]
Abstract
The present study sought to encapsulate oleuropein as a nutraceutical compound in order to investigate its physical properties and stability. We extracted the phenolic compounds of virgin olive leaf by ethanol-water and acetone-water solvents. The purity of this extract was confirmed by analytical high-performance liquid chromatography using oleuropein standard. Oleuropein was encapsulated with different components (lecithin, linoleic acid, glycerol monostearate, soybean oil, and Tween 80), and the effect of their contents on oleuropein-nanostructured lipid carrier (NLC) characteristics was checked by dynamic light scattering test. Moreover, several features of the optimal nanocarrier, including zeta potential, structural, morphology, stability, as well as thermal behavior were studied. The results of optimal NLC exhibited a high zeta potential as well as supreme stability versus aggregation. Thermal study indicated that oleuropein was well embedded into NLCs. The scanning electron microscope images showed that NLC samples had many spherical particles in the form of chain structure. The stable nanocarriers did not exhibit any oleuropein leakage following their analyses for 90 days at - 18, 6, and 25 °C in aqueous suspension.
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Affiliation(s)
- Mansooreh Soleimanifard
- 1Department of Food Science and Technology, College of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 4918943464 Iran
| | - Alireza Sadeghi Mahoonak
- 1Department of Food Science and Technology, College of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 4918943464 Iran
| | - Mohammad Ghorbani
- 1Department of Food Science and Technology, College of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 4918943464 Iran
| | - Rohollah Heidari
- 2Razi Herbal Medicines Research Center, Lorestan University of Medical Sciences, Khorramabad, 68149-89468 Iran
| | - Asghar Sepahvand
- 3Faculty of Parasitology, Lorestan University of Medical Sciences and Health Services, Khorramabad, Iran
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30
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da Silva Santos V, Badan Ribeiro AP, Andrade Santana MH. Solid lipid nanoparticles as carriers for lipophilic compounds for applications in foods. Food Res Int 2019; 122:610-626. [PMID: 31229120 DOI: 10.1016/j.foodres.2019.01.032] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 01/03/2019] [Accepted: 01/14/2019] [Indexed: 11/30/2022]
Abstract
Nanotechnology is a new subject of interest in the field of food industry. Therefore, scientific and technological studies have been intensified in the last 10 years because of the promising results associated with the potential application of functional properties in food products, such as physical and chemical stability, protection and controlled release of bioactive compounds, and facilitated solubility of lipophilic compounds. Lipids have been used as raw material for the preparation of nanostructures, mainly owing to the solubilization capacity of lipophilic bioactive compounds, as well as because of the advantage of potentially using natural ingredients for production on an industrial scale. Thus, in this review, we describe the information reported in scientific literature on the chemical, physical, and structural properties of lipids used in the preparation of solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs). We reviewed the production methods; structural lipid components; emulsifying systems; bioactive lipophilic compounds; and the physical, thermal, and oxidative properties of SLN and NLC. In addition, important methods for characterizing these systems with regard to particle size, polydispersity index, zeta potential, morphology, crystallization behavior, and polymorphism are discussed with examples, in order to support studies that consider physical stability during processing and storage. Furthermore, studies on the applications of SLNs and NLCs in foods are only found for model systems, justifying the compilation of a series of studies on the potential applications to encourage future works. In addition, we have described the aspects still under discussion, related to the possible risks and regulatory aspects of nanotechnology in food.
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Affiliation(s)
- Valeria da Silva Santos
- Department of Biotechnological Processes, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Maria Helena Andrade Santana
- Department of Biotechnological Processes, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
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31
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Assadpour E, Mahdi Jafari S. A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers. Crit Rev Food Sci Nutr 2018; 59:3129-3151. [PMID: 29883187 DOI: 10.1080/10408398.2018.1484687] [Citation(s) in RCA: 198] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Today, there is an ever-growing interest on natural food ingredients both by consumers and producers in the food industry. In fact, people are looking for those products in the market which are free from artificial and synthetic additives and can promote their health. These food bioactive ingredients should be formulated in such a way that protects them against harsh process and environmental conditions and safely could be delivered to the target organs and cells. Nanoencapsulation is a perfect strategy for this situation and there have been many studies in recent years for nanoencapsulation of food components and nutraceuticals by different technologies. In this review paper, our main goal is firstly to have an overview of nanoencapsulation techniques applicable to food ingredients in a systematic classification, i.e., lipid-based nanocarriers, nature-inspired nanocarriers, special-equipment-based nanocarriers, biopolymer nanocarriers, and other miscellaneous nanocarriers. Then, application of these cutting-edge nanocarriers for different nutraceuticals including phenolic compounds and antioxidants, natural food colorants, antimicrobial agents and essential oils, vitamins, minerals, flavors, fish oils and essential fatty acids will be discussed along with presenting some examples in each field.
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Affiliation(s)
- Elham Assadpour
- Department of Food Materials and Process Design Engineering, 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
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32
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Astaxanthin-Loaded Nanostructured Lipid Carriers for Preservation of Antioxidant Activity. Molecules 2018; 23:molecules23102601. [PMID: 30314284 PMCID: PMC6222411 DOI: 10.3390/molecules23102601] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 10/08/2018] [Accepted: 10/10/2018] [Indexed: 11/20/2022] Open
Abstract
Astaxanthin is a xanthophyll carotenoid showing efficient scavenging ability and represents an interesting candidate in the development of new therapies for preventing and treating oxidative stress-related pathologies. However, its high lipophilicity and thermolability often limits its antioxidant efficacy in human applications. Here, we developed a formulation of lipid carriers to protect astaxanthin’s antioxidant activity. The synthesis of natural astaxanthin-loaded nanostructured lipid carriers using a green process with sunflower oil as liquid lipid is presented. Their antioxidant activity was measured by α-Tocopherol Equivalent Antioxidant Capacity assay and was compared to those of both natural astaxanthin and α-tocopherol. Characterizations by dynamic light scattering, atomic force microscopy, and scattering electron microscopy techniques were carried out and showed spherical and surface negative charged particles with z-average and polydispersity values of ~60 nm and ~0.3, respectively. Astaxanthin loading was also investigated showing an astaxanthin recovery of more than 90% after synthesis of nanostructured lipid carriers. These results demonstrate the capability of the formulation to stabilize astaxanthin molecule and preserve and enhance the antioxidant activity.
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33
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dos Santos PP, Andrade LDA, Flôres SH, Rios ADO. Nanoencapsulation of carotenoids: a focus on different delivery systems and evaluation parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3851-3860. [PMID: 30228383 PMCID: PMC6133860 DOI: 10.1007/s13197-018-3316-6] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/19/2018] [Accepted: 06/26/2018] [Indexed: 10/28/2022]
Abstract
Different types of nanoparticles have been synthesized to protect carotenoids against exposition of external factors such as light, heat and oxygen; and processing conditions; to increase stability and to improve the bioavailability of nanoencapsulated carotenoid. The type of nanostructure synthesized (nanoemulsions, liposomes, solid lipid nanoparticles, nanostructured lipid carrier, and polymeric nanoparticles) influences on the synthesis and nanoparticles stability, which reflect in physic-chemical characteristics such as polydispersity index, zeta potential, and encapsulation efficiency. Different nanostructures can be used to improve stability of carotenoids; however, currently, polymeric nanocapsules are the nanostructure most utilized due to its stability during storage, high efficiency to encapsulate and to control the release of the carotenoid encapsulated. Due to these considerations, they have been focus of researchers for future studies regarding to application of carotenoids nanoencapsulated by food industries. The focus of this review is the presentation of different carotenoids delivery systems and the use of techniques to evaluate parameters that might limit the application of this innovative and potential technology in cosmetic, pharmaceutical and food industry.
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Affiliation(s)
- Priscilla Pereira dos Santos
- Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul 91501-970 Brazil
- Department of Food Technology, Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS), Erechim, Rio Grande do Sul 99713-028 Brazil
| | - Larissa de Aguiar Andrade
- Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul 91501-970 Brazil
| | - Simone Hickmann Flôres
- Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul 91501-970 Brazil
| | - Alessandro de Oliveira Rios
- Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul 91501-970 Brazil
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34
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Formulation and characterization of novel nanostructured lipid carriers made from beeswax, propolis wax and pomegranate seed oil. Food Chem 2018; 244:83-92. [DOI: 10.1016/j.foodchem.2017.10.010] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2017] [Revised: 09/18/2017] [Accepted: 10/04/2017] [Indexed: 11/18/2022]
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35
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Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation. Int J Mol Sci 2018; 19:ijms19030705. [PMID: 29494548 PMCID: PMC5877566 DOI: 10.3390/ijms19030705] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Revised: 01/28/2018] [Accepted: 02/24/2018] [Indexed: 11/17/2022] Open
Abstract
Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.
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Keivani Nahr F, Ghanbarzadeh B, Hamishehkar H, Samadi Kafil H. Food grade nanostructured lipid carrier for cardamom essential oil: Preparation, characterization and antimicrobial activity. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.09.028] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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38
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Bush L, Stevenson L, Lane KE. The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature. Crit Rev Food Sci Nutr 2017; 59:1154-1168. [DOI: 10.1080/10408398.2017.1394268] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Linda Bush
- Liverpool John Moores University, School of Sport Studies, Leisure and Nutrition, I.M. Marsh Campus, Liverpool, L17 6BD, United Kingdom
| | - Leo Stevenson
- Liverpool John Moores University, School of Sport Studies, Leisure and Nutrition, I.M. Marsh Campus, Liverpool, L17 6BD, United Kingdom
| | - Katie E. Lane
- Liverpool John Moores University, School of Sport Studies, Leisure and Nutrition, I.M. Marsh Campus, Liverpool, L17 6BD, United Kingdom
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39
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Zhang M, Qiu W, Zhang R, Row K, Cheng Y, Jin Y. Effect of Amino Acids on Microwave Dielectric Properties of Minced Antarctic Krill (Euphausia superba). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1952-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Formation of chitosan nanoparticles to encapsulate krill oil ( Euphausia superba ) for application as a dietary supplement. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.020] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Effects of aroma compounds and lipid composition on release of functional substances encapsulated in nanostructured lipid carriers lipolyzed by lipase. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Lacatusu I, Badea N, Badea G, Brasoveanu L, Stan R, Ott C, Oprea O, Meghea A. Ivy leaves extract based – lipid nanocarriers and their bioefficacy on antioxidant and antitumor activities. RSC Adv 2016. [DOI: 10.1039/c6ra12016d] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Two issues were addressed in the paper: (1) the use of medicinal herbs as functional ingredients entrapped into lipid-based nanocarriers; (2) the efficacy of phytochemical-based nanocarriers with promising antioxidant and antitumor benefits.
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Affiliation(s)
- I. Lacatusu
- Faculty of Applied Chemistry and Materials Science
- University Politehnica of Bucharest
- Bucharest
- Romania
| | - N. Badea
- Faculty of Applied Chemistry and Materials Science
- University Politehnica of Bucharest
- Bucharest
- Romania
| | - G. Badea
- Faculty of Applied Chemistry and Materials Science
- University Politehnica of Bucharest
- Bucharest
- Romania
| | - L. Brasoveanu
- Romanian Academy
- Virology Institute “Stefan S. Nicolau”
- Bucharest
- Romania
| | - R. Stan
- Faculty of Applied Chemistry and Materials Science
- University Politehnica of Bucharest
- Bucharest
- Romania
| | - C. Ott
- Faculty of Applied Chemistry and Materials Science
- University Politehnica of Bucharest
- Bucharest
- Romania
| | - O. Oprea
- Faculty of Applied Chemistry and Materials Science
- University Politehnica of Bucharest
- Bucharest
- Romania
| | - A. Meghea
- Faculty of Applied Chemistry and Materials Science
- University Politehnica of Bucharest
- Bucharest
- Romania
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