1
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Jin H, Wen J, Wang L, Zhang Y, Sui X. Synthesis and characterization of ion-induced sodium alginate/soy protein isolate microgels for the controlled release. Food Chem 2024; 452:139588. [PMID: 38754168 DOI: 10.1016/j.foodchem.2024.139588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/18/2024]
Abstract
In this study, sodium alginate/ soy protein isolate (SPI) microgels cross-linked by various divalent cations including Cu2+, Ba2+, Ca2+, and Zn2+ were fabricated. Cryo-scanning electron microscopy observations revealed distinctive structural variations among the microgels. In the context of gastric pH conditions, the degree of shrinkage of the microgels followed the sequence of Ca2+ > Ba2+ > Cu2+ > Zn2+. Meanwhile, under intestinal pH conditions, the degree of swelling was ranked as Zn2+ > Ca2+ > Ba2+ > Cu2+. The impact of these variations was investigated through in vitro digestion studies, revealing that all microgels successfully delayed the release of β-carotene within the stomach. Within the simulated intestinal fluid, the microgel cross-linked with Zn2+ exhibited an initial burst release, while those cross-linked with Cu2+, Ba2+, or Ca2+ displayed a sustained release pattern. This research underscores the potential of sodium alginate/SPI microgels cross-linked with different divalent cations as efficient controlled-release delivery systems.
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Affiliation(s)
- Hainan Jin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiayu Wen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lei Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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2
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Gherasim CE, Focşan M, Ciont C, Bunea A, Rugină D, Pintea A. Stability and Bioaccessibility of Carotenoids from Sea Buckthorn Pomace Encapsulated in Alginate Hydrogel Beads. Nutrients 2024; 16:2726. [PMID: 39203862 PMCID: PMC11357371 DOI: 10.3390/nu16162726] [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: 07/10/2024] [Revised: 08/06/2024] [Accepted: 08/12/2024] [Indexed: 09/03/2024] Open
Abstract
Carotenoids, the natural pigments that confer the bright orange color of sea buckthorn berries, are also associated with several health benefits, such as antioxidant activity and skin and eye protection. Due to their lipophilic nature and localization, carotenoids are largely retained in the sea buckthorn pomace (SBP) resulting from juice production. Carotenoids from SBP (70.03 mg/100 g DW), extracted and characterized by HPLC-PDA, contained zeaxanthin (free and esterified) and beta-carotene as major compounds. The SBP carotenoids-enriched sunflower oil was further encapsulated in Ca-alginate hydrogel beads (98.4% encapsulation efficiency) using ionotropic gelation. The hydrogel beads were characterized by confocal laser scanning microscopy and scanning electron microscopy. Fairly good stability (>64%) of the encapsulated carotenoids in the alginate hydrogel beads during storage (30 days, 4 °C and 25 °C) was found, with zeaxanthin esters being the most stable compounds, for all the experimental conditions. The bioaccessibility of the total carotenoids (INFOGEST protocol) was 42.1 ± 4.6% from hydrated, and, respectively, 40.8 ± 4% from dehydrated SBP alginate hydrogel beads. The addition of yogurt to the dehydrated hydrogel beads had a positive effect on the bioaccessibility of free and esterified zeaxanthin, but not on that of the carotenes. In conclusion, SBP is a valuable source of carotenoids which can be protected by encapsulation in alginate hydrogel beads, thus still retaining a good bioaccessibility.
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Affiliation(s)
- Cristina Elena Gherasim
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
| | - Monica Focşan
- Biomolecular Physics Department, Faculty of Physics, Babeș-Bolyai University, 1 Mihail Kogalniceanu Str., 400084 Cluj-Napoca, Romania;
- Nanobiophotonics and Laser Microspectroscopy Center, Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeș-Bolyai University, Treboniu Laurean Street, 42, 400271 Cluj-Napoca, Romania
| | - Călina Ciont
- Institute of Life Sciences, University of Agricultural Science and Veterinary Medicine, Calea Mănăstur 3–5, 400372 Cluj-Napoca, Romania;
| | - Andrea Bunea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
| | - Dumitriţa Rugină
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
| | - Adela Pintea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Mănăştur Street 3–5, 400372 Cluj-Napoca, Romania; (C.E.G.); (A.B.); (A.P.)
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3
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Vardanega R, Lüdtke FL, Loureiro L, Toledo Hijo AAC, Martins JT, Pinheiro AC, Vicente AA. Enhancing cannabidiol bioaccessibility using ionic liquid as emulsifier to produce nanosystems: Characterization of structures, cytotoxicity assessment, and in vitro digestion. Food Res Int 2024; 188:114498. [PMID: 38823878 DOI: 10.1016/j.foodres.2024.114498] [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: 12/22/2023] [Revised: 05/03/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The emulsifying potential of a biocompatible ionic liquid (IL) to produce lipid-based nanosystems developed to enhance the bioaccessibility of cannabidiol (CBD) was investigated. The IL (cholinium oleate) was evaluated at concentrations of 1 % and 2 % to produce nanoemulsions (NE-IL) and nanostructured lipid carriers (NLC-IL) loaded with CBD. The IL concentration of 1 % demonstrated to be sufficient to produce both NE-IL and NLC-IL with excellent stability properties, entrapment efficiency superior to 99 %, and CBD retention rate of 100 % during the storage period evaluated (i.e. 28 days at 25 °C). The in vitro digestion evaluation demonstrated that the NLC-IL provided a higher stability to the CBD, while the NE-IL improved the CBD bioaccessibility, which was mainly related to the composition of the lipid matrices used to obtain each nanosystem. Finally, it was observed that the CBD cytotoxicity was reduced when the compound was entrapped into both nanosystems.
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Affiliation(s)
- Renata Vardanega
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal.
| | - Fernanda L Lüdtke
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal
| | - Luís Loureiro
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal
| | - Ariel A C Toledo Hijo
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal; School of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, 13083-862 Campinas, Brazil
| | - Joana T Martins
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal
| | - Ana C Pinheiro
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal
| | - António A Vicente
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Guimarães, Portugal
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4
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Wang N, Liu B, Wang D, Xing K, Wang W, Wang T, Yu D. Oil-in-water and oleogel-in-water emulsion encapsulate with hemp seed oil containing Δ 9-tetrahydrocannabinol and cannabinol: Stability, degradation and in vitro simulation characteristics. Food Chem 2024; 444:138633. [PMID: 38330607 DOI: 10.1016/j.foodchem.2024.138633] [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: 09/24/2023] [Revised: 01/07/2024] [Accepted: 01/28/2024] [Indexed: 02/10/2024]
Abstract
The present study focused on investigating the stability and in vitro simulation characteristics of oil-in-water (O/W) and oleogel-in-water (Og/W) emulsions. Compared with O/W emulsion, the Og/W emulsion exhibited superior stability, with a more evenly spread droplet distribution, and the Og/W emulsion containing 3 % hemp seed protein (HSP) showed better stability against environmental factors, including heat treatment, ionic strength, and changes in pH. Additionally, the stability of Δ9-tetrahydrocannabinol (Δ9-THC) and cannabinol (CBN) and the in vitro digestion of hemp seed oil (HSO) were evaluated. The half-life of CBN in the Og/W emulsion was found to be 131.82 days, with a degradation rate of 0.00527. The in vitro simulation results indicated that the Og/W emulsion effectively delayed the intestinal digestion of HSO, and the bioaccessibility of Δ9-THC and CBN reached 56.0 % and 58.0 %, respectively. The study findings demonstrated that the Og/W emulsion constructed with oleogel and HSP, exhibited excellent stability.
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Affiliation(s)
- Ning Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Boyu Liu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Donghua Wang
- The University of Sheffield, Sheffield S10 2TNc, United Kingdom
| | - Kaiwen Xing
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wen Wang
- Heilongjiang Nongtou Bio-industry Investment Co., Harbin 150030, China
| | - Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
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5
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Huang S, Yao X, Cao B, Zhang N, Soladoye OP, Zhang Y, Fu Y. Encapsulation of zingerone by self-assembling peptides derived from fish viscera: Characterization, interaction and effects on colon epithelial cells. Food Chem X 2024; 22:101506. [PMID: 38855095 PMCID: PMC11157225 DOI: 10.1016/j.fochx.2024.101506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 05/07/2024] [Accepted: 05/22/2024] [Indexed: 06/11/2024] Open
Abstract
The purpose of the present work was to encapsulate zingerone (a bioactive compound from ginger) by self-assembling peptides derived from fish viscera. The encapsulation conditions were investigated and the structure of fish peptides-zingerone complex was characterized. The interaction between zingerone and fish peptides was investigated using fluorescence spectroscopy. Further research was performed on the in vitro release of zingerone and fish peptide-zingerone as well as their antiproliferative effects on colon epithelial Caco-2 cells. The results demonstrated that zingerone can be successfully encapsulated by self-assembling peptides derived from fish viscera with high encapsulation efficiency and loading capacity. Furthermore, transmission electron microscope and confocal laser scanning microscope observations revealed the successful encapsulation of zingerone by fish viscera peptides. In addition, in vitro release and antiproliferative activity against Caco-2 cells can be significantly increased by encapsulating zingerone via peptide self-assembly. The current study advances knowledge of encapsulation of bioactive compounds through peptide self-assembly.
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Affiliation(s)
- Sirong Huang
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Xintong Yao
- Department of Hematology, The First Affiliated Hospital of Army Medical University, Chongqing, 400038, China
| | - Boya Cao
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Olugbenga P. Soladoye
- Agriculture and Agri-Food Canada, Government of Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
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6
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Bai X, Liu C, Yu S, Pan Y, Shafiq F, Qiao W. Lipase-Responsive Lignin Composite Nanoparticles for the Delivery of Insoluble Bioactives. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:11610-11625. [PMID: 38760180 DOI: 10.1021/acs.langmuir.4c00856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2024]
Abstract
Low solubility and chemical instability are the main problems with insoluble bioactives. Lignin, with its exceptional biological properties and amphiphilicity, holds promise as a delivery system material. In this study, glycerol esters were incorporated into alkali lignin (AL) through ether and ester bonds, resulting in the successful synthesis of three hydrophobically modified alkali lignins (AL-OA, AL-OGL, and AL-SAN-OGL). Subsequently, lignin composite nanoparticles (LNPs@BC) encapsulating β-carotene were prepared using antisolvent and sonication techniques. The encapsulation rates were determined to be 37.69 ± 2.21%, 84.01 ± 5.55%, 83.82 ± 5.23%, and 83.11 ± 5.85% for LNP@BC-1, LNP@BC-2, LNP@BC-3, and LNP@BC-4, respectively, with AL, AL-OA, AL-OGL, and AL-SAN-OGL serving as the wall materials under optimized preparation conditions. The antioxidant properties and UV-absorbing capacity of the four lignins were characterized, demonstrating their efficacy in enhancing the oxygen and photostability of β-carotene. Following 6 h of UV irradiation, LNP@BC-4 exhibited a retention rate of 83.03 ± 2.85% for β-carotene, while storage under light-protected conditions at 25 °C for 7 days retained 73.33 ± 7.62% of β-carotene. Furthermore, the encapsulated β-carotene demonstrated enhanced thermal and storage stability. In vitro release experiments revealed superior stability of LNPs@BC in simulated gastric fluid (SGF), with β-carotene retention exceeding 77% in both LNP@BC-3 and LNP@BC-4. LNP@BC-4 exhibited the highest bioaccessibility in simulated intestinal fluid (SIF) at 46.96 ± 0.80%, that LNP@BC-1 only achieved 10.87 ± 0.90%. The enzymatic responsiveness of AL-OGL and AL-SAN-OGL was confirmed. Moreover, LNPs@BC exhibited no cytotoxicity toward L929 cells and demonstrated excellent hemocompatibility. In summary, this study introduces a novel enzyme-responsive modified lignin that has promising applications in the fields of food, biomedicine, and animal feed.
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Affiliation(s)
- Xuefei Bai
- Cancer Hospital of Dalian University of Technology, Dalian University of Technology, Shenyang 110042, People's Republic of China
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
| | - Chenyu Liu
- Cancer Hospital of Dalian University of Technology, Dalian University of Technology, Shenyang 110042, People's Republic of China
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
| | - Simiao Yu
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
| | - Yongxin Pan
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
| | - Farishta Shafiq
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
| | - Weihong Qiao
- Cancer Hospital of Dalian University of Technology, Dalian University of Technology, Shenyang 110042, People's Republic of China
- State Key Laboratory of Fine Chemicals, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, People's Republic of China
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7
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Boostani S, Sarabandi K, Tarhan O, Rezaei A, Assadpour E, Rostamabadi H, Falsafi SR, Tan C, Zhang F, Jafari SM. Multiple Pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds. Adv Colloid Interface Sci 2024; 328:103174. [PMID: 38728772 DOI: 10.1016/j.cis.2024.103174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 03/21/2024] [Accepted: 04/30/2024] [Indexed: 05/12/2024]
Abstract
The most common carrier for encapsulation of bioactive components is still simple emulsion. Recently, bio-based novel emulsion systems such as multiple emulsions (MEs) and Pickering emulsions (PEs) have been introduced as innovative colloidal delivery systems for encapsulation and controlled release of bioactive compounds. Multiple PEs (MPEs), which carries both benefit of MEs and PEs could be fabricated by relatively scalable and simple operations. In comparison with costly synthetic surfactants and inorganic particles which are widely used for stabilization of both MEs and PEs, MPEs stabilized by food-grade particles, while having health-promoting aspects, are able to host the "clean label" and "green label" attributes. Nevertheless, in achieving qualified techno-functional attributes and encapsulation properties, the selection of suitable materials is a crucial step in the construction of such complex systems. Current review takes a cue from both MEs and PEs emulsification techniques to grant a robust background for designing various MPEs. Herein, various fabrication methods of MEs and PEs are described comprehensively in a physical viewpoint in order to find key conception of successful formulation of MPEs. This review also highlights the link between the underlying aspects and exemplified specimens of evidence which grant insights into the rational design of MPEs through food-based ingredients to introduces MPEs as novel colloidal/functional materials. Their utilization for encapsulation of bioactive compounds is discussed as well. In the last part, instability behavior of MPEs under various conditions will be discussed. In sum, this review aims to gain researchers who work with food-based components, basics of innovative design of MPEs.
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Affiliation(s)
- Sareh Boostani
- Shiraz Pharmaceutical Products Technology Incubator, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Khashayar Sarabandi
- Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Ozgur Tarhan
- Food Engineering Department, Engineering Faculty, Uşak University, 1 Eylul Campus, Uşak 64100, Türkiye
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Chen Tan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education. China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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8
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Zhong L, Xu J, Hu Q, Zhan Q, Ma N, Zhao M, Zhao L. Improved bioavailability and antioxidation of β-carotene-loaded biopolymeric nanoparticles stabilized by glycosylated oat protein isolate. Int J Biol Macromol 2024; 263:130298. [PMID: 38382783 DOI: 10.1016/j.ijbiomac.2024.130298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 02/03/2024] [Accepted: 02/17/2024] [Indexed: 02/23/2024]
Abstract
The limited bioavailability of β-carotene hinders its potential application in functional foods, despite its excellent antioxidant properties. Protein-based nanoparticles have been widely used for the delivery of β-carotene to overcome this limitation. However, these nanoparticles are susceptible to environmental stress. In this study, we utilized glycosylated oat protein isolate to prepare nanoparticles loaded with β-carotene through the emulsification-evaporation method, aiming to address this challenge. The results showed that β-carotene was embedded into the spherical nanoparticles, exhibiting relatively high encapsulation efficiency (86.21 %) and loading capacity (5.43 %). The stability of the nanoparticles loaded with β-carotene was enhanced in acidic environments and under high ionic strength. The nanoparticles offered protection to β-carotene against gastric digestion and facilitated its controlled release (95.76 % within 6 h) in the small intestine, thereby leading to an improved in vitro bioavailability (65.06 %) of β-carotene. This improvement conferred the benefits on β-carotene nanoparticles to alleviate tert-butyl hydroperoxide-induced oxidative stress through the upregulation of heme oxygenase-1 and NAD(P)H quinone dehydrogenase 1 expression, as well as the promotion of nuclear translocation of nuclear factor-erythroid 2-related factor 2. Our study suggests the potential for the industry application of nanoparticles based on glycosylated proteins to effectively deliver hydrophobic nutrients and enhance their application.
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Affiliation(s)
- Lei Zhong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Juan Xu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
| | - Qiuhui Hu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ning Ma
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Mingwen Zhao
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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9
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Wu ZW, Huang HR, Liao SQ, Cai XS, Liu HM, Ma YX, Wang XD. Evaluation of Quality Properties of Brown Tigernut (Cyperus esculentus L.) Tubers from Six Major Growing Regions of China: A New Source of Vegetable Oil and Starch. J Oleo Sci 2024; 73:147-161. [PMID: 38311405 DOI: 10.5650/jos.ess23123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2024] Open
Abstract
Tigernut has been recognized as a promising resource for edible oil and starch. However, the research on the quality characteristics of tigernut from different regions is lagging behind, which limits the application of tigernut in food industry. Tigernut tubers were obtained from six major growing regions in China, and the physicochemical properties of their main components, oil and starch, were characterized. Tigernut tubers from Baoshan contained the most oil (30.12%), which contained the most β-carotene (130.4 µg/100 g oil) due to high average annual temperature. Gas chromatography analysis and fingerprint analysis results indicated that tigernut oil (TNO) consists of seven fatty acids, of which oleic acid is the major component. Changchun TNO contained the least total tocopherols (6.04 mg/100 g oil) due to low average annual temperature. Tigernut tubers from Chifeng (CF) contained the most starch (34.85%) due to the large diurnal temperature range. Xingtai starch contained the most amylose (28.4%). Shijiazhuang starch showed the highest crystallinity (19.5%). Anyang starch had the highest pasting temperature (76.0°C). CF starch demonstrated superior freeze-thaw stability (syneresis: 50%) due to low mean annual precipitation. The results could be further applied to support tigernut industries and relevant researchers that looks for geographical origin discrimination and improvements on tigernut quality, with unique physicochemical and technological properties.
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Affiliation(s)
- Zhong-Wei Wu
- College of Food Science and Engineering, Henan University of Technology
- Institute of Special Oilseed Processing and Technology, Henan University of Technology
| | - Hong-Rui Huang
- College of Food Science and Engineering, Henan University of Technology
| | - Shu-Qiang Liao
- College of Food Science and Engineering, Henan University of Technology
| | - Xiao-Shuang Cai
- College of Food Science and Engineering, Henan University of Technology
- Institute of Special Oilseed Processing and Technology, Henan University of Technology
| | - Hua-Min Liu
- College of Food Science and Engineering, Henan University of Technology
- Institute of Special Oilseed Processing and Technology, Henan University of Technology
| | - Yu-Xiang Ma
- College of Food Science and Engineering, Henan University of Technology
- Institute of Special Oilseed Processing and Technology, Henan University of Technology
| | - Xue-De Wang
- College of Food Science and Engineering, Henan University of Technology
- Institute of Special Oilseed Processing and Technology, Henan University of Technology
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10
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Zarif B, Shabbir S, Shahid R, Noor T, Imran M. Proteosomes based on milk phospholipids and proteins to enhance the stability and bioaccessibility of β-carotene. Food Chem 2023; 429:136841. [PMID: 37459709 DOI: 10.1016/j.foodchem.2023.136841] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 06/16/2023] [Accepted: 07/06/2023] [Indexed: 08/24/2023]
Abstract
Proteosomes (P) based on milk fat globule membrane's phospholipids (MPs), whey protein isolate (WPI) and sodium caseinate (CasNa) were developed by ultrasonication to encapsulate β-carotene. Entirely milk-ingredients based proteosomes (WPI-MPs-P and CasNa-MPs-P) revealed homogenous distribution with size diameters < 250 nm. WPI-MPs-P depicted positive ζ-potential values (+15.7 ± 0.5 mV), while CasNa-MPs-P demonstrated negative (-32.5 ± 3.4 mV) values of surface charge, respectively and hydrophilic nature of proteosomes was observed by measuring contact-angle (θ). AFM and SEM exhibited spherical to oval and slightly irregular morphology of nanocarriers. For various concentrations of β-carotene, the highest encapsulation efficiency of β-carotene was 90 ± 0.2% and 92 ± 0.8% in WPI-MPs-P and CasNa-MPs-P respectively. FTIR analyses confirmed the hydrophobic and electrostatic interactions-based encapsulation of β-carotene. Beneficial antioxidant-potential of β-carotene was retained after its encapsulation in the proteosomes. Proteosomes increased the digestive-stability (>50%) and bioaccessibility (>85%) of β-carotene. Thus, milk-ingredients based proteosomes offer a novel-strategy to develop functional dairy products to overcome widespread vitamin-A-deficiency.
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Affiliation(s)
- Bina Zarif
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan
| | - Saima Shabbir
- Department of Materials Science and Engineering, Institute of Space Technology, Islamabad 44000, Pakistan
| | - Ramla Shahid
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan
| | - Tayyaba Noor
- School of Chemical and Materials Engineering (SCME), National University of Science and Technology (NUST), Islamabad, Pakistan
| | - Muhammad Imran
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan.
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11
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Jang W, Lee C, Suh HJ, Lee J. β-Carotene and β-apo-8'-carotenal contents in processed foods in Korea. Food Sci Biotechnol 2023; 32:1501-1513. [PMID: 37637842 PMCID: PMC10449700 DOI: 10.1007/s10068-023-01285-2] [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: 11/18/2022] [Revised: 01/06/2023] [Accepted: 02/13/2023] [Indexed: 03/03/2023] Open
Abstract
A robust and rapid HPLC method for β-carotene and β-apo-8'-carotenal analyses in various processed foods was developed. The analysis method was validated for low-fat, moderate-fat, and high-fat food matrices. The two carotenoids were identified by LC-MS/MS. The detection limits for β-carotene and β-apo-8'-carotenal in the three food matrices were 0.08-0.27 µg/g and 0.09-0.18 µg/g, respectively. The inter- and intra-day accuracy and precision were in accordance with the Codex guidelines. The validated method was applied to 57 processed food samples, possibly containing β-carotene and β-apo-8'-carotenal, obtained in Korea. The detected β-carotene and β-apo-8'-carotenal levels in the samples ranged from not detected (ND) to 6.92 µg/g and ND to 1.63 µg/g, respectively. Chocolate and cheese samples had the highest β-carotene and β-apo-8'-carotenal levels, respectively. Notably, several samples with no labeled carotenoid additives contained β-carotene. Moreover, the developed analytical method was compatible with various processed food matrices. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01285-2.
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Affiliation(s)
- Woojin Jang
- Department of Food Science and Technology, Chung-Ang University, Anseong, 17546 South Korea
| | - Chan Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong, 17546 South Korea
| | - Hee-Jae Suh
- Department of Food Science, Sun Moon University, Asan, 31460 South Korea
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong, 17546 South Korea
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12
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Santos PDDF, Batista PS, Torres LCR, Thomazini M, de Alencar SM, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Res Int 2023; 172:113174. [PMID: 37689927 DOI: 10.1016/j.foodres.2023.113174] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/16/2023] [Accepted: 06/19/2023] [Indexed: 09/11/2023]
Abstract
The aim of this work was to produce tucumã oil (PO) microparticles using different encapsulation methods, and to evaluate their properties, storage stability and bioaccessibility of the encapsulated β-carotene. Gum Arabic was used as carrier for spray drying (SD), while vegetable fat was the wall material for spray chilling (SC) and the combination of the methods (SDC). Powders were yellow (hue angle around 80°) and presented particles with small mean diameters (1.57-2.30 µm). PO and the microparticles possess high β-carotene contents (∼0.35-22 mg/g). However, some carotenoid loss was observed in the particles after encapsulation by SD and SDC (around 20%). After 90 days of storage, SDC particles presented the lowest degradation of total carotenoids (∼5%), while SD samples showed the highest loss (∼21%). Yet, the latter had the lowest contents of conjugated dienes (4.1-5.3 µmol/g) among treatments. At the end of simulated digestion, PO and the microparticles provided low β-carotene bioaccessibility (<10%), and only SC increased this parameter compared to the pure oil. In conclusion, carotenoid-rich microparticles with attractive color were obtained through microencapsulation of PO by SD, SC and SDC, revealing their potential as natural additives for the development of food products with improved nutritional properties. The SC method stood out for providing microparticles with high carotenoid content and retention, high oxidative stability, and improved β-carotene bioaccessibility.
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Affiliation(s)
- Priscila Dayane de Freitas Santos
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
| | - Pollyanna Souza Batista
- Departament of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, SP, Brazil.
| | - Larissa Catelli Rocha Torres
- Center for Nuclear Energy in Agriculture, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13416-000, SP, Brazil.
| | - Marcelo Thomazini
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
| | - Severino Matias de Alencar
- Departament of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, SP, Brazil.
| | - Carmen Sílvia Favaro-Trindade
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
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13
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Wang Y, Zhou Q, Zheng J, Xiong H, Zhao L, Xu Y, Bai C. Fabricating pectin and chitosan double layer coated liposomes to improve physicochemical stability of beta-carotene and alter its gastrointestinal fate. Int J Biol Macromol 2023; 247:125780. [PMID: 37433420 DOI: 10.1016/j.ijbiomac.2023.125780] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 06/26/2023] [Accepted: 07/08/2023] [Indexed: 07/13/2023]
Abstract
To improve storage stability and gastrointestinal (GI) stability of liposomes, pectin and chitosan double layer coated liposome (P-C-L) was proposed and optimized using electrostatic deposition technique. The physical-chemical properties and GI fate of the carrier were then investigated in comparison to that of chitosan coated liposomes (C-L) and un-coated liposomes (L). The results showed P-C-L was successfully prepared at 0.2 % chitosan and 0.06 % pectin. It was hydrogen bonds between the amino groups in chitosan and liposomal interfacial region, and the interaction between the carboxyl groups in pectin layer and amino groups in chitosan layer maintained the structure of P-C-L after absorption by electrostatic interaction. The double layer coatings could improve chemical stability of the encapsulated β-carotene (βC), as well as the thermal stability of liposomes. What's more, the permeability of liposomal bilayers and βC release mechanism in simulated GI fluids was changed by the polymer coating. P-C-L exhibited better controlled release for βC than C-L and L, and displayer beneficial effect on delivering bioactive agents passing through intensity tract. This may assistant developing more efficient delivery system for bioactive agent.
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Affiliation(s)
- Yin Wang
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China
| | - Qing Zhou
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China
| | - Jingxia Zheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Li Zhao
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China
| | - Yan Xu
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China
| | - Chunqing Bai
- National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China.
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Milivojević M, Popović A, Pajić-Lijaković I, Šoštarić I, Kolašinac S, Stevanović ZD. Alginate Gel-Based Carriers for Encapsulation of Carotenoids: On Challenges and Applications. Gels 2023; 9:620. [PMID: 37623075 PMCID: PMC10454207 DOI: 10.3390/gels9080620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/22/2023] [Accepted: 07/25/2023] [Indexed: 08/26/2023] Open
Abstract
Sodium alginate is one of the most interesting and the most investigated and applied biopolymers due to its advantageous properties. Among them, easy, simple, mild, rapid, non-toxic gelation by divalent cations is the most important. In addition, it is abundant, low-cost, eco-friendly, bio-compatible, bio-adhesive, biodegradable, stable, etc. All those properties were systematically considered within this review. Carotenoids are functional components in the human diet with plenty of health benefits. However, their sensitivity to environmental and process stresses, chemical instability, easy oxidation, low water solubility, and bioavailability limit their food and pharmaceutical applications. Encapsulation may help in overcoming these limitations and within this review, the role of alginate-based encapsulation systems in improving the stability and bioavailability of carotenoids is explored. It may be concluded that all alginate-based systems increase carotenoid stability, but only those of micro- and nano-size, as well as emulsion-based, may improve their low bioaccessibility. In addition, the incorporation of other biopolymers may further improve encapsulation system properties. Furthermore, the main techniques for evaluating the encapsulation are briefly considered. This review critically and profoundly explains the role of alginates in improving the encapsulation process of carotenoids, suggesting the best alternatives for those systems. Moreover, it provides a comprehensive cover of recent advances in this field.
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Affiliation(s)
- Milan Milivojević
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Aleksandra Popović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Ivana Pajić-Lijaković
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Ivan Šoštarić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Stefan Kolašinac
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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15
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Yildiz ZI, Topuz F, Kilic ME, Durgun E, Uyar T. Encapsulation of antioxidant beta-carotene by cyclodextrin complex electrospun nanofibers: Solubilization and stabilization of beta-carotene by cyclodextrins. Food Chem 2023; 423:136284. [PMID: 37156137 DOI: 10.1016/j.foodchem.2023.136284] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/23/2023] [Accepted: 04/27/2023] [Indexed: 05/10/2023]
Abstract
Carotenoids act as effective antioxidant defense systems in humans as they scavenge molecular oxygen and peroxyl radicals. However, their poor water solubility and being susceptible to degradation driven by light and oxygen hinder their bioactivity, therefore, they should be stabilized by host matrices against oxidation. Here, β-carotene was encapsulated in electrospun cyclodextrin (CD) nanofibers to increase its water-solubility and photostability to enhance its antioxidant bioactivity. β-carotene/CD complex aqueous solutions were electrospun into nanofibers. The bead-free morphology of the β-carotene/CD nanofibers was confirmed by SEM. The formation of β-carotene/CD complexes was explored through computational modeling and experimentally by FTIR, XRD and solubility tests. The antioxidant activity of the fibers exposed to UV irradiation was demonstrated via a free radical scavenger assay, where β-carotene/CD nanofibers revealed protection against UV radiation. Overall, this work reports the water-borne electrospinning of antioxidant β-carotene/CD inclusion complex nanofibers, which stabilize the encapsulated β-carotene against UV-mediated oxidation.
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Affiliation(s)
- Zehra Irem Yildiz
- UNAM-National Nanotechnology Research Center and Institute of Materials Science and Nanotechnology, Bilkent University, Ankara 06800, Turkey; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa 16310, Turkey
| | - Fuat Topuz
- Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Istanbul 34469, Turkey
| | - Mehmet Emin Kilic
- UNAM-National Nanotechnology Research Center and Institute of Materials Science and Nanotechnology, Bilkent University, Ankara 06800, Turkey
| | - Engin Durgun
- UNAM-National Nanotechnology Research Center and Institute of Materials Science and Nanotechnology, Bilkent University, Ankara 06800, Turkey
| | - Tamer Uyar
- UNAM-National Nanotechnology Research Center and Institute of Materials Science and Nanotechnology, Bilkent University, Ankara 06800, Turkey; Fiber Science Program, Department of Human Centered Design, College of Human Ecology, Cornell University, Ithaca, NY 14853, USA.
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16
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Oleogel-structured emulsions: A review of formation, physicochemical properties and applications. Food Chem 2023; 404:134553. [DOI: 10.1016/j.foodchem.2022.134553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/30/2022] [Accepted: 10/06/2022] [Indexed: 11/06/2022]
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17
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Zarif B, Shabbir S, Rahman A, Sherazi TA, Shahid R, Noor T, Imran M. Milk phospholipids and buttermilk based composite nanosystems for enhanced stability and bioaccessibility of β-carotene. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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18
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Song Y, Zhou L, Zhang D, Wei Y, Jiang S, Chen Y, Ye J, Shao X. Stability and release of peach polyphenols encapsulated by Pickering high internal phase emulsions in vitro and in vivo. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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19
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In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model. Food Res Int 2023; 164:112301. [PMID: 36737902 DOI: 10.1016/j.foodres.2022.112301] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 11/30/2022] [Accepted: 12/03/2022] [Indexed: 12/15/2022]
Abstract
β-carotene is a carotenoid with provitamin A activity and other health benefits, which needs to become bioavailable upon oral intake to exert its biological activity. A better understanding of its behaviour and stability in the gastrointestinal tract and means to increase its bioavailability are highly needed. Using an in vitro gastrointestinal digestion method coupled to an intestinal cell model, we explored the stability, gastrointestinal bioaccessibility and cellular uptake of β-carotene from microparticles containing carotenoid extracts derived from mango by-products. Three types of microparticles were tested: one with the carotenoid extract as such, one with added inulin and one with added fructooligosaccharides. Overall, β-carotene was relatively stable during the in vitro digestion, as total recoveries were above 68 %. Prebiotics in the encapsulating material, especially inulin, enhanced the bioaccessibility of β-carotene almost 2-fold compared to microparticles without prebiotics. Likewise, β-carotene bioaccessibility increased proportionally with bile salt concentrations during digestion. Yet, a bile salts level above 10 mM did not contribute markedly to β-carotene bioaccessibility of prebiotic containing microparticles. Cellular uptake experiments with non-filtered gastrointestinal digests yielded higher absolute levels of β-carotene taken up in the epithelial cells as compared to uptake assays with filtered digests. However, the proportional uptake of β-carotene was higher for filtered digests (24 - 31 %) than for non-filtered digests (2 - 8 %). Matrix-dependent carotenoid uptake was only visible in the unfiltered medium, thereby pointing to possible other cellular transport mechanisms of non-micellarized carotenoids, besides the concentration effect. Regardless of a filtration step, inulin-amended microparticles consistently resulted in a higher β-carotene uptake than regular microparticles or FOS-amended microparticles. In conclusion, encapsulation of carotenoid extracts from mango by-products displayed chemical stability and release of a bioaccessible β-carotene fraction upon gastrointestinal digestion. This indicates the potential of the microparticles to be incorporated into functional foods with provitamin A activity.
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20
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Jin H, Wang L, Yang S, Wen J, Zhang Y, Jiang L, Sui X. Producing mixed-soy protein adsorption layers on alginate microgels to controlled-release β-carotene. Food Res Int 2023; 164:112319. [PMID: 36737912 DOI: 10.1016/j.foodres.2022.112319] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 10/17/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
In this study, the effects of soy protein isolate (SPI) on the morphology, encapsulation efficiency, storage stability, swelling behavior, and in vitro digestion behavior of calcium alginate (CA) microgels were investigated. CA and calcium alginate-SPI (CAS) microgels with encapsulated β-carotene were prepared by extruding a mixture of alginate and SPI using a co-extrusion technique, followed by cross-linking with Ca2+. All microgels exhibited homogeneous sizes and spherical shapes, and CAS microgels showed high levels of protein loading efficiency. The encapsulation efficiency and storage stability of β-carotene within CAS microgels were higher than those within CA microgels. The introduction of SPI into CAS microgels resulted in a higher degree of gel size shrinkage in gastric fluid and a lower degree of swelling in intestinal fluid compared to CA microgels. In vitro digestion was conducted to investigate the effects of the addition of SPI on the release behavior of CA and CAS microgels. Results obtained showed that CAS microgels were more resistant to simulated gastric fluid than CA microgels. Cryo-scanning electron microscopy (cryo-SEM) and confocal laser scanning microscopy (CLSM) observations indicated that the release behavior was dependent on the porosity of the CA and CAS microgels, and the porosity was influenced by the concentration of SPI. This study showed that the introduction of SPI to CA microgels can lead to the development of an effective controlled release delivery system.
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Affiliation(s)
- Hainan Jin
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lei Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shuyuan Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiayu Wen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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21
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In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Cheng J, Shen S, Yang H, Tang D, Wang X, Lin Y, Liu X. Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate. Food Res Int 2023; 163:112153. [PMID: 36596104 DOI: 10.1016/j.foodres.2022.112153] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022]
Abstract
In this study, the influence of casein-caffeic acid-glucose ternary conjugate (CSC) on the physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was investigated and compared with sodium caseinate (CSN), a synthetic emulsifier commonly used in the food industry. The CSC-stabilized emulsion exhibits droplet characteristics similar to CSN-stabilized emulsion, and can effectively resist the external forces that lead to the phase separation of the emulsion. Although phase separation also occurred at pH 4.0, CSC emulsion had a wider range of pH stability (pH 3.0, 5.0-8.0) and higher salt ion stability than CSN emulsion. Furthermore, CSC-stabilized astaxanthin emulsions showed better astaxanthin protection under different heat treatment conditions and storage temperatures compared with CSN. After 28 days of storage at 4 °C, astaxanthin residues in the CSC-stabilized emulsion reached 92.37 %. The bioaccessibility of astaxanthin in CSC-stabilized emulsion was 26.21 %, much higher than that in CSN (6.47 %). This research study provides a platform for designing astaxanthin-fortified food or beverage systems to achieve better stability and delivery to target sites.
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Affiliation(s)
- Jingrong Cheng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
| | - Shuangwei Shen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Huaigu Yang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Xuping Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Yaosheng Lin
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Xueming Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
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23
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Piloni RV, Bordón MG, Barrera GN, Martínez ML, Ribotta PD. Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil. Foods 2022; 11:4022. [PMID: 36553764 PMCID: PMC9778643 DOI: 10.3390/foods11244022] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/25/2022] [Accepted: 12/09/2022] [Indexed: 12/16/2022] Open
Abstract
Native corn starch and pretreated corn starch were treated with α-amylase, glucoamylase and mixtures of both to generate starches with high porosity with conserved granular structure. Porous starches were characterized; particle size distribution analysis, nitrogen adsorption-desorption analysis, scanning electron microscopy, water and oil adsorption capacity, differential scanning calorimeter, X-ray diffraction and damaged starch techniques were used. The α-amylase/glucoamylase mixture at the highest dose was the best treatment to generate porous starches with interesting adsorption capacity and granular structure conservation. Selected starches were impregnated with chia oil using a vacuum. Pretreated corn starch modified with the α-amylase/glucoamylase mixture showed no significant differences on impregnation capacity compared with native starch with a similar enzyme treatment. The highest oxidative stability was achieved with pretreated porous starch impregnated with 10 to 25% chia oil, compared with the bulk oil (5.37 to 4.72 and 2.58 h, respectively). Results have demonstrated that vacuum impregnation could be a potential technique for the incorporation of oil in porous structures based on starch and porous starches obtained by enzymatic hydrolysis are a promising material for the incorporation and protection of oils susceptible to oxidation.
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Affiliation(s)
- Roxana V. Piloni
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
| | - M. Gabriela Bordón
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA-FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Gabriela N. Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
| | - Marcela L. Martínez
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA-FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
| | - Pablo D. Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Juan Filloy S/N, Córdoba X5000HUA, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA-FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba X5016GCA, Argentina
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24
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Liu Q, Sun Y, Zhang J, Zhang M, Cheng J, Guo M. Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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25
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Wang C, Li X, Sang S, Julian McClements D, Chen L, Long J, Jiao A, Wang J, Jin Z, Qiu C. Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate. Food Res Int 2022; 160:111634. [DOI: 10.1016/j.foodres.2022.111634] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/29/2022] [Accepted: 07/05/2022] [Indexed: 01/11/2023]
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Incorporation of curcumin-loaded lipid-based nano delivery systems into food: release behavior in food simulants and a case study of application in a beverage. Food Chem 2022; 405:134740. [DOI: 10.1016/j.foodchem.2022.134740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/11/2022] [Accepted: 10/22/2022] [Indexed: 11/20/2022]
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Jalali-Jivan M, Rostamabadi H, Assadpour E, Tomas M, Capanoglu E, Alizadeh-Sani M, Kharazmi MS, Jafari SM. Recent progresses in the delivery of β-carotene: From nano/microencapsulation to bioaccessibility. Adv Colloid Interface Sci 2022; 307:102750. [PMID: 35987014 DOI: 10.1016/j.cis.2022.102750] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 08/09/2022] [Accepted: 08/09/2022] [Indexed: 11/18/2022]
Abstract
Beta-carotene (BC) as an efficient pro-vitamin is effective in improving vision, immune system and cognitive function as well as preventing coronary diseases and cancer. However, besides its poor chemical stability, the high lipophilic nature of BC reduces its dispersibility and consequently bioavailability which limits its application into food, pharmaceutical and nutraceuticals. Different carriers with vesicular or particulate structures have been studied and utilized for promoting BC solubility, dispersibility, and protection against diverse operational or environmental stresses and also controlling BC release and subsequent bioaccessibility. The current study, therefore reviews different micro/nanocarriers reported on BC encapsulation with special focusing on its bioavailability. Liposomal structures have been successfully used for enhancing BC stability and bioavailability. Besides, emulsion-based carriers including Pickering emulsions, nanoemulsions and microemulsions have been widely evaluated for BC encapsulation and protection. In addition, lipid-based nanoparticles and nanostructural carriers have also been applied successfully for this context. Moreover, gel structures including emulgels, hydrogels and oleogels are studied in some researches. Most of these delivery systems led to higher hydro-solubility and dispersibility of BC which consequently increased its bioavailability; thereupon could promote its application into food, cosmetic and nutraceutical products. However, for remarkable incorporation of BC and other bioactive compounds into edible products, the safety and toxicological aspects of these delivery system especially those designed in nano scale should be addressed in the further researches.
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Affiliation(s)
- Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Elham Assadpour
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - Merve Tomas
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303, Halkali, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Mahmood Alizadeh-Sani
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound. Foods 2022; 11:foods11162410. [PMID: 36010417 PMCID: PMC9407190 DOI: 10.3390/foods11162410] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/26/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, we employed the ultrasound-prepared electrostatic complex and covalent conjugate of soy protein isolate (SPI) and citrus pectin (CP) to prepare β-carotene-loaded nanoemulsions. The in vitro digestion and storage stability of nanoemulsions stabilized by different types of emulsifiers were investigated and compared. Nanoemulsions stabilized by ultrasound-treated complex/conjugate showed the highest encapsulation efficiency; during gastric digestion, these nanoemulsions also demonstrated the smallest droplet sizes and the highest absolute values of zeta potential, indicating that both electrostatic complexation/covalent conjugation and ultrasound treatment could significantly improve the stability of the resulting nanoemulsions. In comparison, complexes were more beneficial for the controlled release of β-carotene; however, the conjugate-stabilized nanoemulsion showed an overall higher bioaccessibility. The results were also confirmed by optical micrographs. Furthermore, nanoemulsions stabilized by ultrasound-prepared complexes/conjugates exhibited the highest stability during 14-day storage at 25 °C. The results suggested that ultrasound-prepared SPI–CP complexes and conjugates had great application potential for the delivery of hydrophobic nutrients.
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The multilayered emulsion-filled gel microparticles: Regulated the release behavior of β-carotene. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Hao J, Xu J, Zhang W, Li X, Liang D, Xu D, Cao Y, Sun B. The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107381] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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31
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Encapsulation of β-Carotene in Oil-in-Water Emulsions Containing Nanocellulose: Impact on Emulsion Properties, In Vitro Digestion, and Bioaccessibility. Polymers (Basel) 2022; 14:polym14071414. [PMID: 35406288 PMCID: PMC9003268 DOI: 10.3390/polym14071414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 03/25/2022] [Accepted: 03/28/2022] [Indexed: 02/07/2023] Open
Abstract
The objective of this study was to explore the influence of nanocellulose type (nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC)) and concentrations (0.05–0.20%, w/w) on the physicochemical properties, microstructure, and in vitro digestion of β-carotene loaded emulsions and β-carotene bioaccessibility. The optimum conditions for the formation of stable β-carotene loaded emulsions were found when NCC was used as a stabilizer at a concentration of 0.2% w/w. This was due to the rod-shaped structure of NCC, which led to more stable emulsions with smaller droplet size and reduced flocculation. During the in vitro gastrointestinal digestion, NFC emulsions at increased concentrations were found to retard free fatty acid (FFA) release from the emulsions and reduce the bioaccessibility of β-carotene. On the other hand, NCC emulsions at concentrations of 0.2% w/w promoted lipolysis and demonstrated highest β-carotene bioavailability. Hence, these emulsions could be used for the delivery of β-carotene with potential applications in the development of functional foods and nutraceuticals.
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Cheng C, Gao H, McClements DJ, Zeng H, Ma L, Zou L, Miao J, Wu X, Tan J, Liang R, Liu W. Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions. Food Chem 2022; 372:131225. [PMID: 34614463 DOI: 10.1016/j.foodchem.2021.131225] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 09/22/2021] [Accepted: 09/23/2021] [Indexed: 12/11/2022]
Abstract
Water-in-oil (W/O) high internal phase emulsions (HIPEs) were prepared using polyglycerol polyricinoleate (PGPR) and polysaccharide blends consisting of konjac glucomannan (KGM) and octenyl succinic anhydride starch (OSA-starch). The formation, stability, and functionality of these emulsions were varied by adjusting the ratio of KGM and OSA-starch. Interfacial tension measurements indicated that the OSA-starch co-adsorbed to the water-oil interface with PGPR, which would have led to the formation of a polysaccharide-layer that helped prevent separation of the HIPEs. The centrifugal stability, rheological and microstructural results indicated that the W/O HIPEs exhibited well pH, ionic and thermal stability. The encapsulation efficiency, stability, and bioaccessibility of the EGCG in the W/O HIPEs were evaluated by using EGCG as a model hydrophilic nutraceutical. This study provides useful insights into the utilization of emulsion technology to reduce the fat content and improve the nutritional profile of foods with oily continuous phases, such as spreads.
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Affiliation(s)
- Ce Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Huaying Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Li Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
| | - Jinyu Miao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Xiaolin Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - JiaNeng Tan
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China.
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
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Rathee J, Kanwar R, Kumari L, Pawar SV, Sharma S, Ali ME, Salunke DB, Mehta SK. Development of nanostructured lipid carriers as a promising tool for methotrexate delivery: physicochemical and in vitro evaluation. J Biomol Struct Dyn 2022; 41:2747-2758. [PMID: 35238266 DOI: 10.1080/07391102.2022.2037465] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The aim of the present study is to fabricate the stable nanostructured lipid carriers (NLCs) using biocompatible excipients for the encapsulation of Methotrexate (MTX), a chemotherapeutic agent for breast cancer treatment. MTX has restricted clinical applications owing to its low solubility, non-specific targeting and adverse side effects. Glyceryl Monostearate (GMS) and Miglyol 812 (MI1) were chosen as solid and liquid lipids, respectively, for the fabrication of NLCs, and the influence of variation of solid and liquid composition was investigated. The prepared NLCs exhibited long-term stability and spherical shape morphology as characterized by electron microscopy. The internal structure of fabricated NLCs was arranged into cubic crystalline as confirmed by small-angle X-ray scattering (SAXS) analysis. MTX's encapsulation efficiency of ∼85 ± 0.9%. and sustained in vitro release of MTX ∼ 52% ± 3.0 in 24 h was achieved. Classical molecular dynamics (MD) simulations were performed to study the structural stability of the MTX encapsulated NLCs. Hemolysis carried out on the NLCs showcased the biosafety of the formulation under the tolerance limit (<10%). Further, the MTT assay demonstrates that MTX-loaded NLCs exhibited toxicity against HeLa and MCF-7 cell lines as compared to blank NLCs. The finding demonstrates NLCs as promising vehicles for MTX delivery to address cancer.Communicated by Ramaswamy H. Sarma.
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Affiliation(s)
- Jyoti Rathee
- Department of Chemistry and Centre of Advanced Studies in Chemistry, Panjab University, Chandigarh, India
| | - Rohini Kanwar
- Department of Chemistry and Centre of Advanced Studies in Chemistry, Panjab University, Chandigarh, India.,Department of Chemistry, Mehr Chand Mahajan DAV College for Women, Chandigarh, India
| | - Laxmi Kumari
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, India
| | - Sandip V Pawar
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, India
| | - Shikha Sharma
- Institute of Nano Science and Technology, Sector-81, Mohali, Punjab, India
| | - Md Ehesan Ali
- Institute of Nano Science and Technology, Sector-81, Mohali, Punjab, India
| | - Deepak B Salunke
- Department of Chemistry and Centre of Advanced Studies in Chemistry, Panjab University, Chandigarh, India
| | - Surinder Kumar Mehta
- Department of Chemistry and Centre of Advanced Studies in Chemistry, Panjab University, Chandigarh, India
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34
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Li S, Liu Y, Qin W, Zhang Q, Chen D, Lin D, Liu S, Huang Z, Chen H. Physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized with arabinoxylan hydrolysates-soy protein isolate conjugates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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35
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Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107146] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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36
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Torres CE, Cifuentes J, Gómez SC, Quezada V, Giraldo KA, Puentes PR, Rueda-Gensini L, Serna JA, Muñoz-Camargo C, Reyes LH, Osma JF, Cruz JC. Microfluidic Synthesis and Purification of Magnetoliposomes for Potential Applications in the Gastrointestinal Delivery of Difficult-to-Transport Drugs. Pharmaceutics 2022; 14:315. [PMID: 35214047 PMCID: PMC8877506 DOI: 10.3390/pharmaceutics14020315] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 01/11/2022] [Accepted: 01/12/2022] [Indexed: 01/26/2023] Open
Abstract
Magnetite nanoparticles (MNPs) have gained significant attention in several applications for drug delivery. However, there are some issues related to cell penetration, especially in the transport of cargoes that show limited membrane passing. A widely studied strategy to overcome this problem is the encapsulation of the MNPs into liposomes to form magnetoliposomes (MLPs), which are capable of fusing with membranes to achieve high delivery rates. This study presents a low-cost microfluidic approach for the synthesis and purification of MLPs and their biocompatibility and functional testing via hemolysis, platelet aggregation, cytocompatibility, internalization, and endosomal escape assays to determine their potential application in gastrointestinal delivery. The results show MLPs with average hydrodynamic diameters ranging from 137 ± 17 nm to 787 ± 45 nm with acceptable polydispersity index (PDI) values (below 0.5). In addition, we achieved encapsulation efficiencies between 20% and 90% by varying the total flow rates (TFRs), flow rate ratios (FRRs), and MNPs concentration. Moreover, remarkable biocompatibility was attained with the obtained MLPs in terms of hemocompatibility (hemolysis below 1%), platelet aggregation (less than 10% with respect to PBS 1×), and cytocompatibility (cell viability higher than 80% in AGS and Vero cells at concentrations below 0.1 mg/mL). Additionally, promising delivery results were obtained, as evidenced by high internalization, low endosomal entrapment (AGS cells: PCC of 0.28 and covered area of 60% at 0.5 h and PCC of 0.34 and covered area of 99% at 4 h), and negligible nuclear damage and DNA condensation. These results confirm that the developed microfluidic devices allow high-throughput production of MLPs for potential encapsulation and efficient delivery of nanostructured cell-penetrating agents. Nevertheless, further in vitro analysis must be carried out to evaluate the prevalent intracellular trafficking routes as well as to gain a detailed understanding of the existing interactions between nanovehicles and cells.
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Affiliation(s)
- Carlos E. Torres
- Department of Biomedical Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia; (C.E.T.); (J.C.); (S.C.G.); (V.Q.); (K.A.G.); (P.R.P.); (L.R.-G.); (J.A.S.); (C.M.-C.)
| | - Javier Cifuentes
- Department of Biomedical Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia; (C.E.T.); (J.C.); (S.C.G.); (V.Q.); (K.A.G.); (P.R.P.); (L.R.-G.); (J.A.S.); (C.M.-C.)
| | - Saúl C. Gómez
- Department of Biomedical Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia; (C.E.T.); (J.C.); (S.C.G.); (V.Q.); (K.A.G.); (P.R.P.); (L.R.-G.); (J.A.S.); (C.M.-C.)
| | - Valentina Quezada
- Department of Biomedical Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia; (C.E.T.); (J.C.); (S.C.G.); (V.Q.); (K.A.G.); (P.R.P.); (L.R.-G.); (J.A.S.); (C.M.-C.)
| | - Kevin A. Giraldo
- Department of Biomedical Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia; (C.E.T.); (J.C.); (S.C.G.); (V.Q.); (K.A.G.); (P.R.P.); (L.R.-G.); (J.A.S.); (C.M.-C.)
| | - Paola Ruiz Puentes
- Department of Biomedical Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia; (C.E.T.); (J.C.); (S.C.G.); (V.Q.); (K.A.G.); (P.R.P.); (L.R.-G.); (J.A.S.); (C.M.-C.)
| | - Laura Rueda-Gensini
- Department of Biomedical Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia; (C.E.T.); (J.C.); (S.C.G.); (V.Q.); (K.A.G.); (P.R.P.); (L.R.-G.); (J.A.S.); (C.M.-C.)
| | - Julian A. Serna
- Department of Biomedical Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia; (C.E.T.); (J.C.); (S.C.G.); (V.Q.); (K.A.G.); (P.R.P.); (L.R.-G.); (J.A.S.); (C.M.-C.)
| | - Carolina Muñoz-Camargo
- Department of Biomedical Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia; (C.E.T.); (J.C.); (S.C.G.); (V.Q.); (K.A.G.); (P.R.P.); (L.R.-G.); (J.A.S.); (C.M.-C.)
| | - Luis H. Reyes
- Department of Chemical and Food Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia
| | - Johann F. Osma
- Department of Electrical and Electronic Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia
| | - Juan C. Cruz
- Department of Biomedical Engineering, School of Engineering, Universidad de Los Andes, Carrera 1 No. 18A-12, Bogotá 111711, Colombia; (C.E.T.); (J.C.); (S.C.G.); (V.Q.); (K.A.G.); (P.R.P.); (L.R.-G.); (J.A.S.); (C.M.-C.)
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Liu J, Guo J, Zhang H, Liao Y, Liu S, Cheng D, Zhang T, Xiao H, Du Z. The fabrication, characterization, and application of chitosan-NaOH modified casein nanoparticles and their stabilized long-term stable high internal phase Pickering emulsions. Food Funct 2022; 13:1408-1420. [PMID: 35048100 DOI: 10.1039/d1fo02202d] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The demand for facile delivery systems from natural biopolymers with long-term storage stability to deliver liposoluble nutraceuticals such as β-carotene (BC) is increasing. In this work, a facile and reliable emulsifier of chitosan (CS)-NaOH-modified casein (CA) nanoparticles (NPs) was fabricated for the stabilization of high internal phase Pickering emulsions (HIPPEs) with versatile stability. Dynamic light scattering, TEM, FTIR, and interface tension results indicated that CS-CA NPs exhibited nanoscale (109-373 nm), positive charge (22-38 mV), pH-response, spherical in shape, assembled spontaneously by non-covalent interactions, and high surface activity. Optical microscopy, confocal laser scanning microscopy (CLSM), and rheometer results demonstrated that HIPPEs were emulsified by a dense and compact 3D network between the continuous phase and the interfacial region. Hence, the CS-CA NP-stabilized HIPPEs showed long-term storage stability (over 18 months at ambient temperature) and thermostabilization (1 month at 80 °C). The robust and compact CS-CA NPs dramatically declined the contents of primary and secondary oxidation production in HIPPEs than that by corn oil. Moreover, CS-CA NPs stabilized HIPPEs appreciably enhanced the bioaccessibility (2.56 times) and chemical stability (thermal, UV-light, and storage) of BC. This research evidenced that CS-protein or polysaccharide-CA-based systems could be an encouraging formulation to commercially construct tunable HIPPEs with adorable stability for liposoluble nutraceuticals with enhanced attributes.
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Affiliation(s)
- Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
| | - Jian Guo
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
| | - Hui Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
| | - Yinan Liao
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
| | - Shuaiyan Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
| | - Dahao Cheng
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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38
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Lv D, Zhang P, Chen F, Yin L. Effects of emulsion concentration on the physicochemical properties of wheat bran arabinoxylan-soy protein isolate emulsion-filled gels used as β-carotene carriers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Brito-Oliveira TC, Cazado CP, Cavini ACM, Santos LM, Moraes IC, Pinho SC. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112677] [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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40
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Bioaccessibility of microencapsulated carotenoids, recovered from tomato processing industrial by-products, using in vitro digestion model. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112285] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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41
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Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility. Foods 2021; 10:foods10112646. [PMID: 34828927 PMCID: PMC8622530 DOI: 10.3390/foods10112646] [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: 09/28/2021] [Revised: 10/29/2021] [Accepted: 10/29/2021] [Indexed: 01/05/2023] Open
Abstract
Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods.
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Liu S, Zhang J, Fu R, Feng H, Chu Y, Huang D, Liu H, Li C, Ma C, Abd El-Aty AM. Improved stability and aqueous solubility of β-carotene via encapsulation in self-assembled bioactive oleanolic acid nanoparticles. Food Chem 2021; 373:131498. [PMID: 34753075 DOI: 10.1016/j.foodchem.2021.131498] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 12/28/2022]
Abstract
Poor water solubility and stability of β-carotene (Car) greatly hinder its application in foods. Herein, naturally occurring bioactive oleanolic acid (OA) was used as a nanocarrier to overcome these shortcomings by fabricating Car-loaded OA nanoparticles (Car/OA NPs). Through optimization, the encapsulation efficiency and loading capacity reached 80.7% and 32.6%, respectively. Systematic characterization suggested that Car was successfully encapsulated, and hydrogen bonding and hydrophobic interactions are the main forces facilitating the self-assembly and encapsulation. Compared with free Car, Car/OA NPs exhibited significantly improved water dispersibility and enhanced stability against UV radiation, heat, ionic strength, and acidic conditions. Further, Car/OA NPs provided gastric protection, delayed-release in simulated gastric fluid (SGF) and controlled release in simulated intestinal fluid (SIF). Additionally, both OA NPs and Car/OA NPs showed markedly inherent hepatoprotective effects. This work demonstrates that OA NPs can be used as inherent bioactive nanocarriers to deliver hydrophobic nutrients and bioactive food components.
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Affiliation(s)
- Shiqi Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Jing Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Rao Fu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Hao Feng
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yibing Chu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Dong Huang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Han Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Chaonan Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Chao Ma
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum, Turkey.
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Sumaila M, Marimuthu T, Kumar P, Choonara YE. Lipopolysaccharide Nanosystems for the Enhancement of Oral Bioavailability. AAPS PharmSciTech 2021; 22:242. [PMID: 34595578 DOI: 10.1208/s12249-021-02124-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Accepted: 08/23/2021] [Indexed: 11/30/2022] Open
Abstract
Nanosystems that incorporate both polymers and lipids have garnered attention as emerging nanotechnology approach for oral drug delivery. These hybrid systems leverage on the combined properties of polymeric and lipid-based nanocarriers while eliminating their inherent limitations. In view of the safety-related benefits of naturally occurring polymers, we have focused on systems incorporating polysaccharides and derivatives into the hybrid structure. The aim of this review is to evaluate existing biopolymers with specific focus on lipopolysaccharide hybrid systems and their advancement toward enhancing oral drug delivery. Furthermore, we shall identify future research areas that require further exploration toward achieving an optimized hybrid system for easy translation into clinical use. In this review, we have appraised formulations that combined polysaccharides/derivatives with lipids in a single nanocarrier system. These formulations were grouped into lipid-core-polysaccharide-shell systems, polysaccharide-core-lipid-shell systems, self-emulsifying lipopolysaccharide hybrid systems, and hybrid lipopolysaccharide matrix systems. In these systems, we highlighted how the polysaccharide phase enhances the oral absorption of encapsulated bioactives with regard to their function and mechanism. The various lipopolysaccharide designs presented in this review demonstrated significant improvement in pharmacokinetics of bioactives. A multitude of studies found lipopolysaccharide hybrid systems as nascent nanoplatforms for the oral delivery of challenging bioactives due to features that favor gastrointestinal absorption and bioavailability improvement. With future research already geared toward product optimization and scaling up processes, as well as detailed pharmacological and toxicology pre-clinical testing, these versatile systems will have remarkable impact in clinical application.
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Li L, Taha A, Geng M, Zhang Z, Su H, Xu X, Pan S, Hu H. Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis. ULTRASONICS SONOCHEMISTRY 2021; 79:105762. [PMID: 34600303 PMCID: PMC8487090 DOI: 10.1016/j.ultsonch.2021.105762] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/07/2021] [Accepted: 09/15/2021] [Indexed: 05/25/2023]
Abstract
Candelilla wax mix with peanut, pine nut and walnut oils can form oleogels. Ultrasound increased G’, G’’, firmness and oil-binding capacity of oleogels. Ultrasound treatment improved the protection of β-carotene in oleogels. Ultrasound reduced the amount of β-carotene released during intestinal digestion.
This study investigated the effects of high-intensity ultrasound (HIU, 95 W, 10 s) on the physical properties, stability and in vitro digestion of β-carotene enriched oleogels. Candelilla wax (3 wt%) and nut oils (peanut, pine nut and walnut oil) with or without β-carotene were used to form oleogels. HIU improved the storage modules (G’) of peanut, pine nut and walnut oleogels without β-carotene from 11048.43 ± 728.85 Pa, 38111.67 ± 11663.98 Pa and 21921.13 ± 1011.55 Pa to 13502.40 ± 646.54 Pa, 75322.47 ± 9715.25 Pa and 48480.97 ± 4109.64 Pa, respectively. Moreover, HIU reduced oil loss of peanut, pine nut and walnut oleogels without β-carotene from 23.98 ± 2.58%, 17.14 ± 0.69% and 24.66 ± 1.57% to 17.60 ± 1.10%, 13.84 ± 0.74% and 18.72 ± 3.47%, respectively. X-ray diffraction patterns showed that HIU did not change the form of the crystal (β-polymorphic and β’-polymorphic) but increased the crystal intensity. Polarized light microscope images indicated that all oleogels showed more visible crystals after HIU. After 120 d of storage, HIU decreased the degradation of β-carotene for peanut oil and walnut oil samples (the contents of β-carotene in peanut and walnut oleogels without HIU after 120 d of storage were 897 ± 2 μg/g and 780 ± 1 μg/g, respectively, and those of sonicated samples were 1070 ± 4 μg/g and 932 ± 1 μg/g, respectively). Furthermore, HIU reduced the release of β-carotene in intestinal digestion. In conclusion, HIU could improve the functional properties of wax-nut oils oleogels and their β-carotene enriched oleogels.
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Affiliation(s)
- Letian Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Ahmed Taha
- State Research Institute, Center for Physical Sciences and Technology, Saulėtekio al. 3, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Mengjie Geng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Zhongli Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hongchen Su
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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Utilization of polysaccharide-based high internal phase emulsion for nutraceutical encapsulation: Enhancement of carotenoid loading capacity and stability. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104601] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release. Foods 2021; 10:foods10091991. [PMID: 34574098 PMCID: PMC8465917 DOI: 10.3390/foods10091991] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/21/2021] [Accepted: 08/23/2021] [Indexed: 01/04/2023] Open
Abstract
Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.
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Huang Z, Guo B, Deng C, Tang C, Liu C, Hu X. Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil. Food Chem 2021; 358:129856. [PMID: 33933975 DOI: 10.1016/j.foodchem.2021.129856] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/28/2021] [Accepted: 04/11/2021] [Indexed: 01/11/2023]
Abstract
W/O/W emulsions were easily prepared by oleogelation of the oil phase using rice bran wax (RBX) and their microstructure, stability, rheology and protection of proanthocyanidins and β-carotene were investigated. Formation of the W/O/W emulsion was confirmed using confocal laser scanning microscopy and staining of the inner aqueous phase by tartrazine. The average particle size and viscosity of the emulsion increased as the RBX concentration increased. Moreover, RBX increased the stability of the emulsion and the emulsion was the most stable when the RBX concentration was 8.0% or 10.0%. On the other hand, the W/O/W emulsions were used to simultaneously encapsulate proanthocyanidins and β-carotene. Specifically, proanthocyanidins and β-carotene in RBX-containing emulsions were more stable and had higher bioaccessibility than in the emulsion without RBX. Besides, both their chemical stability and bioaccessibility reached the maximum value when the RBX concentration was 8.0% or 10.0%. In summary, the optimal RBX concentration was 8.0%.
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Affiliation(s)
- Zhaohua Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Baozhong Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chong Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Can Tang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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Gonçalves RFS, Martins JT, Abrunhosa L, Vicente AA, Pinheiro AC. Nanoemulsions for Enhancement of Curcumin Bioavailability and Their Safety Evaluation: Effect of Emulsifier Type. NANOMATERIALS 2021; 11:nano11030815. [PMID: 33806777 PMCID: PMC8004751 DOI: 10.3390/nano11030815] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/14/2021] [Accepted: 03/18/2021] [Indexed: 12/02/2022]
Abstract
This work aimed at evaluating the effects of different emulsifiers on curcumin-loaded nanoemulsions’ behavior during digestion, its safety and absorption, to develop nanoemulsions that provide safety and improved curcumin functionality. Nanoemulsions (NEs) were produced using two bio-based (lecithin (LEC) and rhamnolipids (RHAM)) and one synthetic (Tween®80 (TWE)) emulsifier at similar concentrations. Different NEs were subjected to in vitro digestion. The cytotoxicity and permeability tests were performed in Caco-2 cells. NE_TWE were stable during all phases of in vitro digestion, whereas NE_LEC and NE_RHAM were found to be unstable from the gastric phase. NE_TWE showed 100% of free fatty acids released, followed by NE_RHAM and NE_LEC. Curcumin’s bioaccessibility and stability increased in the following order: NE_LEC > NE_RHAM > NE_TWE. NE_LEC and NE_TWE did not show cytotoxic effects in any of the concentrations tested, while NE_RHAM presented high cytotoxicity in all concentrations tested. The apparent permeability coefficients were determined for NE_LEC and NE_TWE; however, the results were not statistically different. These results showed that the emulsifier used has a high impact on nanoemulsions’ behavior under the digestion process and on their cytotoxicity. This work contributed to the state-of-the-art’s progress on the development of safer curcumin delivery systems with improved functionality, particularly regarding the proper selection of ingredients to produce said systems.
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Complex Coacervates Formed between Whey Protein Isolate and Carboxymethylcellulose for Encapsulation of β-Carotene from Sacha Inchi Oil: Stability, In Vitro Digestion and Release Kinetics. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09670-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Maurya VK, Shakya A, Aggarwal M, Gothandam KM, Bohn T, Pareek S. Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge. Antioxidants (Basel) 2021; 10:426. [PMID: 33802152 PMCID: PMC8001630 DOI: 10.3390/antiox10030426] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/27/2021] [Accepted: 03/01/2021] [Indexed: 01/14/2023] Open
Abstract
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | - Amita Shakya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
| | - Manjeet Aggarwal
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | | | - Torsten Bohn
- Nutrition and Health Research Group, Department of Population Health, Luxembourg Institute of Health, L-1445 Strassen, Luxembourg;
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
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