Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions

Lipid-based nanocarriers for enhanced delivery of plant-derived bioactive molecules: a comprehensive review

Bioactive compounds derived from plants have been investigated for treating various pathological conditions. However, the utilization of these compounds has challenges such as instability, low solubility and bioavailability. To overcome these challenges, the encapsulation of bioactive molecules with in a novel nano carrier system enabling effective delivery and clinical translation has become essential. Lipid-based nanocarriers provide versatile platforms for encapsulating and delivering bioactive compounds and overcome the challenges. These novel carriers can improve solubility, stability, improved drug retention and therapeutic efficacy of plant derived bioactive compounds. The current review evaluates the challenges in delivery of plant bioactives and highlights the potential of various lipid-based nano carriers designed to improve its therapeutic efficacy.

Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel

High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a facile one-step method. Effects of the oleogelation of internal phase on the formation, stability and functionality of the HIPEs were investigated. OSA starch absorbed at the interface allowed high surface charge (|ζ| > 25 mV) of the droplets, and small droplet size (d ≈ 5 m). Microstructural observation suggested that the HIPEs were of O/W type with droplets packed tightly. With the increase in BW content (0-4 %), the particle size (4-7 μm) and ζ-potential (-25 ~ -30 mV) of the HIPEs were first decreased and then increased. Stability analysis revealed that the addition of BW effectively improved emulsion stability against centrifugation, freeze-thawing, changes in pH and ionic strength, and the HIPE with 2 % BW presented the best stability. Rheological tests indicated that the HIPEs with higher content of BW exhibited higher storage modulus, solid-like properties, and shear thinning behaviors. Creep-recovery results implied that the oleogelation enhanced the structure of HIPEs and improved the deformation resistance of the systems. When subjected to light and heat, oleogel-in-water HIPEs showed advantages in protecting β-carotene from degradation, and β-carotene in the HIPEs with 2 % BW had the lowest degradation rate. These findings suggested that gelation of oil phase could improve the stability of HIPEs and the encapsulation capability, which would be meaningful for the development of novel healthy food.

Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified β-Cyclodextrin Complexes for β-Carotene Digestion and 3D Printing

β-cyclodextrin (β-CD)-based emulsion gels encapsulated with nutrition for three-dimensional (3D) printing are promising, while obstacles such as low bioaccessibility of bioactive compounds and the molding process in food manufacturing hinder their application. This study intended to develop stable composite emulsion gels using the complexes of chitosan (CS) and octenyl succinic anhydride (OSA)-modified β-CD (OCD) to conquer these challenges. The esterification of OSA generated more negatively charged OCD and ester groups, which aided in the combination of OCD and CS through enhanced electrostatic and hydrogen bonding interactions. The addition of CS improved the emulsification properties of the complexes and acted as a bridge link in the aqueous phase, thereby increasing the gel strength of the composite emulsion gels. Moreover, the encapsulation of β-carotene destabilized the strength of the emulsion gels by lowering the interfacial tension. The emulsion gel stabilized by OCD3/CS-0.75% at an initial pH not only successfully encapsulated β-carotene and presented the highest bioaccessibility of 41.88 ± 0.87% in the in vitro digestion but also showed excellent 3D printability. These results provided a promising strategy to enhance the viscoelasticity of β-CD-based emulsion gels and accelerate their application in bioactive compound delivery systems and 3D food printing.

Nutritional composition, health-promoting effects, bioavailability, and encapsulation of tree peony seed oil: a review

Tree peony is cultivated worldwide in large quantities due to its exceptional ornamental and medicinal value. In recent years, the edible value of tree peony seed oil (TPSO) has garnered significant attention for its high content of alpha-linolenic acid (ALA, >40%) and other beneficial minor components, including phytosterols, tocopherols, squalene, and phenolics. This review provides a systematic summary of the nutritional composition and health-promoting effects of TPSO, with a specific focus on its digestion, absorption, bioavailability, and encapsulation status. Additionally, information on techniques for extracting and identifying adulteration of TPSO, as well as its commercial applications and regulated policies, is included. Thanks to its unique nutrients, TPSO offers a wide range of health benefits, such as hypolipidemic, anti-obesity, cholesterol-lowering, antioxidant and hypoglycemic activities, and regulation of the intestinal microbiota. Consequently, TPSO shows promising potential in the food and cosmetic industries and should be cultivated in more countries. However, the application of TPSO is hindered by its low bioavailability, poor stability, and limited water dispersibility. Therefore, it is crucial to develop effective delivery strategies, such as microencapsulation and emulsion, to overcome these limitations. In conclusion, this review provides a comprehensive understanding of the nutritional value of TPSO and emphasizes the need for further research on its nutrition and product development.

Enhancing the Stability and Bioaccessibility of Tree Peony Seed Oil Using Layer-by-Layer Self-Assembling Bilayer Emulsions

Tree peony seed oil (TPSO) is an important plant source of n-3 polyunsaturated fatty acid (α-linolenic acid, ALA > 40%) that is receiving increasing attention for its excellent antioxidant and other activities. However, it has poor stability and bioavailability. In this study, a bilayer emulsion of TPSO was successfully prepared using a layer-by-layer self-assembly technique. Among the proteins and polysaccharides examined, whey protein isolate (WPI) and sodium alginate (SA) were found to be the most suitable wall materials. The prepared bilayer emulsion contained 5% TPSO, 0.45% whey protein isolate (WPI) and 0.5% sodium alginate (SA) under selected conditions and its zeta potential, droplet size, and polydispersity index were -31 mV, 1291 nm, and 27%, respectively. The loading capacity and encapsulation efficiency for TPSO were up to 84% and 90.2%, respectively. It was noteworthy that the bilayer emulsion showed significantly enhanced oxidative stability (peroxide value, thiobarbituric acid reactive substances content) compared to the monolayer emulsion, which was accompanied by a more ordered spatial structure caused by the electrostatic interaction of the WPI with the SA. This bilayer emulsion also exhibited markedly improved environmental stability (pH, metal ion), rheological properties, and physical stability during storage. Furthermore, the bilayer emulsion was more easily digested and absorbed, and had higher fatty acid release rate and ALA bioaccessibility than TPSO alone and the physical mixtures. These results suggest that bilayer emulsion containing WPI and SA is an effective TPSO encapsulation system and has significant potential for future functional food development.

Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources

In recent years, the trend in the population towards consuming more natural and sustainable foods has increased significantly. This claim has led to the search for new sources of bioactive compounds and extraction methods that have less impact on the environment. Moreover, the formulation of systems to protect these compounds is also focusing on the use of ingredients of natural origin. This article reviews novel, natural alternative sources of bioactive compounds with a positive impact on sustainability. In addition, it also contains information on the most recent studies based on the use of natural (especially from plants) emulsifiers in the design of emulsion-based delivery systems to protect bioactive compounds. The properties of these natural-based emulsion-delivery systems, as well as their functionality, including in vitro and in vivo studies, are also discussed. This review provides relevant information on the latest advances in the development of emulsion delivery systems based on ingredients from sustainable natural sources.

Effect of gelation technique on lipid digestibility of emulsion-loaded alginate microparticles: a systematic review and meta-analysis

Alginate microparticles fabricated via calcium gelation or layer-by-layer assembly are commonly used for encapsulating emulsions. In this study, the impact of these two gelation methods on the lipid digestibility of emulsions was reviewed through a systematic screening of relevant studies. From the literature search (Scopus, PubMed, and Web of Science databases), 604 records were screened and 25 articles were included in the analysis. The fold change of free fatty acid release rate at the end of in vitro digestion process between alginate-encapsulated emulsion and emulsions not encapsulated by alginate was calculated for calcium gelation (weighted mean of response ratio 0.64, 95% CI 0.54-0.75) and layer-by-layer assembly (weighted mean of response ratio 0.89, 95% CI 0.81-0.98). Alginate-calcium hydrogels showed stronger inhibition of the extent of lipid digestion than alginate-coated multilayer emulsions. The structural and particle size differences between alginate microparticles acquired using different techniques may contribute to this phenomenon.

In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model

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.

Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters

Natural pigments are bioactive compounds that can present health-promoting bioactivities in the human body. Due to their strong coloring properties, these compounds have been widely used as color additives as an alternative to artificial colorants. However, since these pigments are unstable under certain conditions, such as the presence of light, oxygen, and heat, the use of complexation and encapsulation techniques with biopolymers is in demand. Moreover, some functional properties can be achieved by using natural pigments-biopolymers complexes in food matrices. The complexation and encapsulation of natural pigments with biopolymers consist of forming a complex with the aim to make these compounds less susceptible to oxidative and degrading agents, and can also be used to improve their solubility in different media. This review aims to discuss different techniques that have been used over the last years to create natural pigment-biopolymers complexes, as well as the recent advances, limitations, effects, and possible applications of these complexes in foods. Moreover, the understanding of thermodynamic parameters between natural pigments and biopolymers is very important regarding the complex formation and their use in food systems. In this sense, thermodynamic techniques that can be used to determine binding parameters between natural pigments and potential wall materials, as well as their applications, advantages, and limitations are presented in this work. Several studies have shown an improvement in many aspects regarding the use of these complexes, including increased thermal and storage stability. Nonetheless, data regarding the biological effects on the human body and the sensory acceptance of natural pigments-biopolymers complexes in food systems are scarce in the literature.

A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake

Increasing awareness of the health benefits of specific constituents in fruits, vegetables, cereals, and other whole foods has sparked a broader interest in the potential health benefits of nutraceuticals. Many nutraceuticals are hydrophobic substances, which means they must be encapsulated in colloidal delivery systems. Oil-in-water emulsions are one of the most widely used delivery systems for improving the bioavailability and bioactivity of these nutraceuticals. The composition and structure of emulsions can be designed to improve the water dispersibility, physicochemical stability, and bioavailability of the encapsulated nutraceuticals. The nature of the emulsion used influences the interfacial area and properties of the nutraceutical-loaded oil droplets in the gastrointestinal tract, which influences their digestion, as well as the bioaccessibility, metabolism, and absorption of the nutraceuticals. In this article, we review recent in vitro and in vivo studies on the utilization of emulsions to improve the bioavailability of nutraceuticals. The findings from this review should facilitate the design of more efficacious nutraceutical-loaded emulsions with increased bioactivity.

Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application

Consumers are becoming increasingly aware of the impact of their dietary choices on the environment, animal welfare, and health, which is causing many of them to adopt more plant-based diets. For this reason, many sectors of the food industry are reformulating their products to contain more plant-based ingredients. This article describes recent research on the formation and application of nano-enabled colloidal delivery systems formulated from plant-based ingredients, such as polysaccharides, proteins, lipids, and phospholipids. These delivery systems include nanoemulsions, solid lipid nanoparticles, nanoliposomes, nanophytosomes, and biopolymer nanoparticles. The composition, size, structure, and charge of the particles in these delivery systems can be manipulated to create novel or improved functionalities, such as improved robustness, higher optical clarity, controlled release, and increased bioavailability. There have been major advances in the design, assembly, and application of plant-based edible nanoparticles within the food industry over the past decade or so. As a result, there are now a wide range of different options available for creating delivery systems for specific applications. In the future, it will be important to establish whether these formulations can be produced using economically viable methods and provide the desired functionality in real-life applications.

Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation

The β-carotene emulsion system using high-acyl gellan gum (HA) as an emulsifier was fabricated and systematically studied. The stability and stabilizing mechanism of the emulsion using medium-chain triglyceride as oil phase with a water-oil mass ratio of 9:1 under different physicochemical conditions of heat, pH, and ions were investigated by analyzing mean particle size (MPS), emulsion yield (EY), and dynamic stability. The effects of the HA-β-carotene emulsion system on the bioaccessibility of β-carotene in vitro were conducted. During the simulated oral digestion stage (SODP) and simulated gastric digestion stage (SGDP), the emulsion systems stabilized with different HA contents showed good stability, and the changes of MPS and zeta potential (ZP) were within 2.5 μm and 3.0 mV, respectively. After entering the simulated intestinal digestion phase (SIDP), β-carotene was released from oil droplets and formed micelles with bile salts, phospholipids, etc. HA-β-carotene emulsion can enhance the release rate of free fatty acid (FFA), which ultimately affects the β-carotene bioaccessibility. These results indicate that HA can be used to prepare carotene emulsion and improve its bioavailability. The study provides a reference for the application of HA as a natural emulsifier and the delivery of β-carotene.

Encapsulation of β-Carotene in Oil-in-Water Emulsions Containing Nanocellulose: Impact on Emulsion Properties, In Vitro Digestion, and Bioaccessibility

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.

The safety of nanomaterials in food production and packaging

Nanotechnology involves developing, characterising, and applying structures ranging in size from 1 to 100 nm. As a key advanced technology, it has contributed to a substantial impact across engineering, medicine, agriculture and food. With regards to their application in food, nanomaterials posses the ability to lead the quantitative and qualitative development of high-quality, healthier, and safer foods by outperforming traditional food processing technologies for increasing shelf life and preventing contaminations. Although rapid progress has been made in nanotechnology in food products, the toxicity of nanoparticles and nanomaterials is not very well known. As a result, nanomaterials are potentially toxic, therefore, considering the constantly increasing employment in food science, they need to be further characterised, and their use must be better regulated. We may face a crisis of nanotoxicity if the molecular mechanisms by which nanoparticles and nanomaterials interact with food and within living organisms is not fully understood. Food safety can be guaranteed only if we are thoroughly aware of nanomaterial properties and potential toxicity. Therefore, it is urgently necessary to have in the food sector a regulatory system capable of managing nanofood risks and nanotechnology, considering the health effects of food processing techniques based on nanotechnology. This present review discusses the impact and role nanotechnology play in food science. The specific application of Nanomaterials in food science, their advantages and disadvantages, the potential risk for human health and the analysis to detect nanocomponents are also highlighted.

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Nanotechnology can be used in food and feed processing at any level.

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Nanocomposite materials have been used in active packaging to prevent the passage of oxygen, carbon dioxide, and moisture into the food.

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Nanomaterials must be used with caution because they have the potential to cause toxic effects.

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Nanomaterials can travel deeper into the nucleus of cells and damaging the DNA.

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Analytical methods are required to reliably detect and characterize nanoparticles.

Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds

Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated with a decreased risk of suffering chronic diseases. Nonetheless, due to their low solubility in aqueous matrices, high instability in food products during processing and preparation as well as poor bioavailability, the use of such compounds is sometimes limited. Recent advancements in encapsulation and protection of bioactive compounds has opened new possibilities for the development of novel food products. In this direction, the present review is attempting to describe encapsulation achievements, with special attention to nanostructured lipid-based delivery systems, i.e., nanoemulsions, multi-layer emulsions and liposomes. Functionality of bioactive compounds is directly associated with their bioavailability, which in turn is governed by several complex processes, including the passage through the gastrointestinal tract and transport to epithelial cells. Therefore, an overview of recent research on the properties of these nanostructured lipid-based delivery systems with a strong impact on the functionality of bioactive compounds will be also provided. Nanostructured lipid-based delivery systems might be used as a potential option to enhance the solubility, stability, absorption and, ultimately, functionality of bioactive compounds. Several studies have been performed in this line, modifying the composition of the nanostructures, such as the lipid-type or surfactants. Overall, influencing factors and strategies to improve the efficacy of encapsulated bioactive compounds within nanostructures have been successfully identified. This knowledge can be used to design effective targeted nanostructured lipid-based delivery systems for bioactive compounds. However, there is still a lack of information on food interactions, toxicity and long-term consumption of such nanostructures.