Kinetic study of d-limonene release from finger citron essential oil loaded nanoemulsions during simulated digestion in vitro

Application of encapsulated flavors in food products; opportunities and challenges

Flavors are considered among the most important components of food formulations since they can predominantly affect the consumer acceptance and satisfaction. However, most flavors are highly volatile and inherently sensitive to pH, light, thermal processes, and chemical reactions such as oxidation and hydrolysis. Encapsulation is used as an effective strategy for protecting flavors from environmental conditions and extending their shelf life. Moreover, release characteristics of flavors can be modified via application of appropriate carriers and wall materials. This review focuses on the use of encapsulated flavors in various food products. Various factors affecting flavor retention during encapsulation, flavor release mechanisms, profiles and kinetics are discussed. Finally, the challenges associated with the use of encapsulated flavors in food products (in situ) and to model systems (in vitro), their storage stability, product requirements and problems related to the market are presented.

Preparation, Characterization, and Bioactivity Evaluation of Lambda-Cyhalothrin Microcapsules for Slow-Controlled Release System

The utilization of interfacial polymerization in the preparation of microcapsules with a slow-controlled release has been shown to effectively improve pesticide efficacy and reduce environmental pollution. In this study, polyurea microcapsules loaded with lambda-cyhalothrin were prepared by an interfacial polymerization method using modified isocyanate (MDI) as the wall material and GT-34 as the initiator. The microcapsules were fully characterized by optical microscopy, scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, etc., and release behaviors were investigated. The results indicated that the microcapsules had a smooth surface and uniform distribution, the average particle size of the microcapsules was 1.97 μm, and the encapsulation efficiency of lambda-cyhalothrin microcapsules could reach 91.48%. Compared with other commercial formulations, the microcapsules exhibited an excellent sustained release property (>7 days) in a 50% acetonitrile aqueous solution (v/v). Subsequently, in vitro release studies showed that the lambda-cyhalothrin microcapsules could consistently control the release of the core materials at different pH, temperature, and MDI addition amount conditions. The release of lambda-cyhalothrin microcapsules was in accordance with the first-order model release, which was mainly by the Fickian diffusion mechanism. Furthermore, the biological activity on Myzus persicae showed that the microcapsules' persistence period was above 21 days, which was longer than that for the emulsifiable concentrate formulation.

Bacteriostatic Pickering emulsions stabilized by whey protein isolate-vanillin nanoparticles: Fabrication, characterization and stability in vitro

The purpose of this work was to prepare Pickering emulsion stabilized by bacteriostatic whey protein isolate-vanillin (WPI-Van) nanoparticles as a carrier for encapsulating vitamin E. The particle size, ζ potential, PDI were used to study the optimal preparation conditions of nanoparticles. The results showed that the optimal preparation condition was achieved at WPI/Van mass ratio of 3:1. FTIR spectra demonstrated the complexation of WPI and Van. SEM image showed spherical and slightly rough surface of nanoparticles. Inhibitory effects of nanoparticles on E. coli and S. aureus were also observed. After storage of 21 days at 4 °C, the retention rate of vitamin E in the emulsions remained 43% higher than that of unencapsulated vitamin E. Moreover, the release rate of vitamin E encapsulated in emulsions in the small intestine was 81%, indicating excellent bioaccessibility. The research can provide a new insight for production and application of antibacterial Pickering emulsions.

Advances in Designing Essential Oil Nanoformulations: An Integrative Approach to Mathematical Modeling with Potential Application in Food Preservation

Preservation of foods, along with health and safety issues, is a growing concern in the current generation. Essential oils have emerged as a natural means for the long-term protection of foods along with the maintenance of their qualities. Direct applications of essential oils have posed various constraints to the food system and also have limitations in application; hence, encapsulation of essential oils into biopolymers has been recognized as a cutting-edge technology to overcome these challenges. This article presents and evaluates the strategies for the development of encapsulated essential oils on the basis of fascination with the modeling and shuffling of various biopolymers, surfactants, and co-surfactants, along with the utilization of different fabrication processes. Artificial intelligence and machine learning have enabled the preparation of different nanoemulsion formulations, synthesis strategies, stability, and release kinetics of essential oils or their bioactive components from nanoemulsions with improved efficacy in food systems. Different mathematical models for the stability and delivery kinetics of essential oils in food systems have also been discussed. The article also explains the advanced application of modeling-based encapsulation strategies on the preservation of a variety of food commodities with their intended implication in food and agricultural industries.

Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: An in vitro digestion study

Essential oil (EO) nanoemulsions have been recently studied due to their antimicrobial properties. Nevertheless, little is known about their possible negative effect against human gut microorganisms during their passage though the gastrointestinal tract. This work studied the effect of digestible (corn oil) or non-digestible (paraffin oil) citral nanoemulsions against specific microorganisms of human microflora under in vitro digestion conditions. The use of a citral lipid carrier (paraffin oil or corn oil) decreased the nanoemulsion particle size and increased its stability after gastric conditions with regards to the pure citral nanoemulsions. Digestible nanoemulsions formulated with corn oil and citral presented a lower bactericidal activity against Lactobacillus acidophilus and Escherichia coli after being subjected to in vitro digestion conditions in comparison to the initial nanoemulsion. However, a non-digestible nanoemulsion formulated with paraffin oil and citral presented a similar antimicrobial activity against L. acidophilus and E. coli to the one of the initial nanoemulsion. This evidences that non-digestible nanoemulsions may entrap the citral in the lipid core and thus retaining its antimicrobial potential during their passage though the gastrointestinal tract. Hence, this work evidences the impact of the lipid carrier digestibility when formulating antimicrobial nanoemulsions on certain intestinal probiotic bacteria.

pH-responsive gelatin polymer-coated silica-based mesoporous composites for the sustained-release of indomethacin

This paper prepared drug-loaded mesoporous silica composites with a pH-responsive type. These composites were prepared by using three-dimensional caged silica (SBA-16) as the carrier, 3-aminopropyl trimethoxysilane (APTMS) as the silane coupling agent, and indomethacin (IMC) as the loaded drug, respectively. The drug-loaded precursor NH₂-SBA-16@IMC was prepared by solution diffusion adsorption. Finally, the pH-responsive drug-loaded composites NH₂-SBA-16@IMC@GA were synthesized by wrapping the NH₂-SBA-16@IMC with a condensation polymer of gelatin and glutaraldehyde. The composition and structure of the drug-loaded composites were characterized by FT-IR, XRD, TG, SEM, TEM, and N₂ adsorption-desorption. The in vitro simulated release performance of the drug-loaded composites was investigated at 37 °C under three pH conditions. The results show that the NH₂-SBA-16@IMC@GA can be released in response to specific pH environment, which can effectively control the release speed of the indomethacin.

OSA-starch stabilized EPA nanoliposomes: preparation, characterization, stability and digestion in vitro and in vivo

OSA-starch stabilized EPA nanoliposomes (OSA-EPA-NLs) were prepared by thin film rehydration/dispersion method. The physical properties and morphology of OSA-EPA-NLs were characterized. The best formulated sample was used to measure the storage stability and oxidative properties of EPA under different environmental stresses and to determine release and absorption of OSA-EPA-NLs in vitro and in vivo. The results showed that the encapsulation efficiency of OSA-EPA-NLs was 84.61%. All samples were relatively stable under different environmental stresses, and the release rate of EPA in simulated intestine stage (89.87%) was higher than that in the simulated gastric stage (5.86%). The areas under the EPA concentration-time curve of OSA-EPA-NLs group and EPA-NLs group through in vivo study were 0.42 and 0.32, respectively, which indicated that OSA-starch could improve the stability of EPA nanoliposomes and enhance EPA bioavailability in the form of ethyl esters.

A comparative study of optimized naringenin nanoformulations using nano-carriers (PLA/PVA and zein/pectin) for improvement of bioavailability

Naringenin, a lipophilic flavanone of citrus fruits, was encapsulated for enhanced bioavailability using biodegradable polymers of polylactic acid/polyvinyl alcohol (PLA/PVA) as well as zein/pectin as P/P-Nar-NPs and Z/P-Nar-NPs, respectively. The formulation variables were optimized using response surface methodology to achieve smaller particle size with higher surface charge and encapsulation efficiencies. The optimized formulations were physically characterized by SEM, FTIR, TGA and XRD techniques. Compared to Z/P-Nar-NPs, the P/P-Nar-NPs had better encapsulation efficiency and sustained release of naringenin under simulated gastrointestinal conditions. Furthermore, the oral administration of single dose of free and nanoforms of naringenin in rats (90 mg/kg b.wt) showed higher efficacy of PLA/PVA in improving the relative bioavailability of naringenin (4.7-fold) as compared to the zein/pectin polymer (1.9-fold). Overall, the present study provides insights into the formulation performance of the encapsulated bioactive compound under different polymeric matrices.

DHA loaded nanoliposomes stabilized by β-sitosterol: Preparation, characterization and release in vitro and vivo

DHA loaded nanoliposomes, stabilized by β-sitosterol, were prepared by thin film hydration-sonication method. The characteristics and membranes properties of DHA-NLs with different β-sitosterol content were measured. The samples with the same formulation were used to measure the resistance of environment stress and controlled release & absorption of DHA in vitro and in vivo. The results showed that the maximal encapsulation efficiency of DHA-NLs was (86.95 ± 0.95)%, when the ratio of soybean lecithin to β-sitosterol was 5:1. The particle size of all samples was within 200 nm and relative retention rate was more than 60% after 3 weeks storage. The area under the curve of DHA concentration of DHA-NLs and DHA-emulsion groups was 1.32 and 1.08, respectively. In summary, the nanoliposomes were promising to improve the absorption of DHA in form of ethyl ester.

Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling

Food flavors are volatile compounds that impact the human sensory perception profoundly and find extensive applications in various food products. Because of their volatility and high sensitivity to pH, temperature, oxidation, and external conditions, they require adequate protection to last for a longer duration. Encapsulation plays a critical role in preserving food flavors by enhancing their thermal and oxidative stability, overcoming volatility limitations, and regulating their rapid release with improved bioavailability in food products. The current review focuses on the recent developments in food flavor encapsulation techniques, such as electrospinning/spraying, cyclodextrin inclusion complexes, coacervation, and yeast cell micro-carriers. The review also comprehensively discusses the role of encapsulants in achieving controlled flavor release, the mechanisms involved, and the mathematical modelling for flavor release. Specific well-established nanoencapsulation techniques render better encapsulation efficiency and controlled release of flavor compounds. The review examined specific emerging methods for flavor encapsulation, such as yeast cell encapsulation, which require further exploration and development. This article provides readers with up-to-date information on different encapsulation processes and coating methods used for flavor encapsulation.

Modified biomimetic core–shell nanostructures enable long circulation and targeted delivery for cancer therapy

A “Trojan horse” strategy realizes long circulation and precise targeting of Bio-RBCm@MSN–DOX nanoparticles to efficiently kill tumor cells.

Effect of Temperature on Drug Release: Production of 5-FU-Encapsulated Hydroxyapatite-Gelatin Polymer Composites via Spray Drying and Analysis of In Vitro Kinetics

In this study, 5-fluorouracil- (5-FU-) loaded hydroxyapatite-gelatin (HAp-GEL) polymer composites were produced in the presence of a simulated body fluid (SBF) to investigate the effects of temperature and cross-linking agents on drug release. The composites were produced by wet precipitation at pH 7.4 and temperature 37°C using glutaraldehyde (GA) as the cross-linker. The effects of different amounts of glutaraldehyde on drug release profiles were studied. Encapsulation (drug loading) was performed with 5-FU using a spray drier, and the drug release of 5-FU from the HAp-GEL composites was determined at temperatures of 32°C, 37°C, and 42°C. Different mathematical models were used to obtain the release mechanism of the drug. The morphologies and structures of the composites were analyzed by X-ray diffraction, thermal gravimetric analysis, Fourier transform infrared spectroscopy, and scanning electron microscopy. The results demonstrated that for the HAp-GEL composites, the initial burst decreased with increasing GA content at all three studied temperatures. Further, three kinetic models were investigated, and it was determined that all the composites best fit the Higuchi model. It was concluded that the drug-loaded HAp-GEL composites have the potential to be used in drug delivery applications.

Fabrication, characterization and practical efficacy of Myristica fragrans essential oil nanoemulsion delivery system against postharvest biodeterioration

The present study deals with encapsulation of Myristica fragrans essential oil (MFEO) into chitosan nano-matrix, their characterization and assessment of antimicrobial activity, aflatoxin inhibitory potential, safety profiling and in situ efficacy in stored rice as environment friendly effective preservative to control the postharvest losses of food commodities under storage. Surface morphology of MFEO-chitosan nanoemulsion as well as encapsulation of MFEO was confirmed through SEM, FTIR and XRD analysis. In vitro release characteristics with biphasic burst explained controlled volatilization from nanoencapsulated MFEO. Unencapsulated MFEO exhibited fungitoxicity against 15 food borne molds and inhibited aflatoxin B₁ secretion by toxigenic Aspergillus flavus LHP R14 strain. In contrast, nanoencapsulated MFEO showed better fungitoxicity and inhibitory effect on aflatoxin biosynthesis at lower doses. In situ efficacy of unencapsulated and nanoencapsulated MFEO on stored rice seeds exhibited effective protection against fungal infestation, aflatoxin B₁ contamination, and lipid peroxidation. Both the unencapsulated and nanoencapsulated MFEO did not affect the germination of stored rice seeds confirming non-phytotoxic nature. In addition, negligible mammalian toxicity of unencapsulated MFEO (LD₅₀ = 14,289.32 μL/kg body weight) and MFEO loaded chitosan nanoemulsion (LD₅₀ = 9231.89 μL/kg body weight) as revealed through favorable safety profile recommend the industrial significance of nanoencapsulated MFEO as an effective green alternative to environmentally hazardous synthetic pesticides for protection of food commodities during storage.

Development of nanoemulsions containing Physalis peruviana calyx extract: A study on stability and antioxidant capacity

The aim of this study was to develop and evaluate the physicochemical and antioxidant stability of nanoemulsions containing a Physalis peruviana calyx extract (CPp-NE) and free extracts under different storage conditions (7 and 25 °C) and with absence or incidence of light for 120 days. The calyx extracts were prepared with ethanol 60% and characterized for later preparation of the nanoemulsions by spontaneous emulsification. The formulations presented nanometric sizes, low polydispersity index, negative zeta potential, acid pH, rutin content (11 μg·mL^-1), and encapsulation efficiency of 85%. Regarding the stability, the droplet size and PdI of the CPp-NE stored at refrigeration temperature in the dark, room temperature in the dark, and refrigeration temperature with light incidence were stable for 120 days and with no visible changes in the formulations. The antioxidant capacity was related to the reducing capacity, and the best results were found for nanoemulsions stored at room temperature and in absence of light. In addition, CPp-NE presented higher antioxidant and reducing capacity in relation to the free extracts.