1
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Hamidon TS, Garba ZN, Zango ZU, Hussin MH. Biopolymer-based beads for the adsorptive removal of organic pollutants from wastewater: Current state and future perspectives. Int J Biol Macromol 2024; 269:131759. [PMID: 38679272 DOI: 10.1016/j.ijbiomac.2024.131759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 04/13/2024] [Accepted: 04/20/2024] [Indexed: 05/01/2024]
Abstract
Among biopolymer-based adsorbents, composites in the form of beads have shown promising results in terms of high adsorption capacity and ease of separation from the effluents. This review addresses the potential of biopolymer-based beads to remediate wastewaters polluted with emerging organic contaminants, for instance dyes, active pharmaceutical ingredients, pesticides, phenols, oils, polyaromatic hydrocarbons, and polychlorinated biphenyls. High adsorption capacities up to 2541.76 mg g-1 for dyes, 392 mg g-1 for pesticides and phenols, 1890.3 mg g-1 for pharmaceuticals, and 537 g g-1 for oils and organic solvents have been reported. The review also attempted to convey to its readers the significance of wastewater treatment through adsorption by providing an overview on decontamination technologies of organic water contaminants. Various preparation methods of biopolymer-based gel beads and adsorption mechanisms involved in the process of decontamination have been summarized and analyzed. Therefore, we believe there is an urge to discuss the current state of the application of biopolymer-based gel beads for the adsorption of organic pollutants from wastewater and future perspectives in this regard since it is imperative to treat wastewater before releasing into freshwater bodies.
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Affiliation(s)
- Tuan Sherwyn Hamidon
- Materials Technology Research Group (MaTReC), School of Chemical Sciences, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
| | | | - Zakariyya Uba Zango
- Department of Chemistry, Faculty of Science, Al-Qalam University Katsina, Katsina 820101, Nigeria
| | - M Hazwan Hussin
- Materials Technology Research Group (MaTReC), School of Chemical Sciences, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
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2
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Xu Y, Yan X, Zheng H, Li J, Wu X, Xu J, Zhen Z, Du C. The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives. Food Chem X 2024; 21:101240. [PMID: 38434690 PMCID: PMC10907187 DOI: 10.1016/j.fochx.2024.101240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 01/31/2024] [Accepted: 02/17/2024] [Indexed: 03/05/2024] Open
Abstract
Encapsulation technology has been extensively used to enhance the stability, specificity, and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving product quality and reducing production costs. This study presents a comprehensive classification of encapsulation techniques based on the state of different cores (solid, liquid, and gaseous) and offers a detailed description and analysis of these encapsulation methods. Specifically, it introduces the diverse applications of encapsulation technology in food, encompassing areas such as antioxidant, protein activity, physical stability, controlled release, delivery, antibacterial, and probiotics. The potential impact of encapsulation technology is expected to make encapsulation technology a major process and research hotspot in the food industry. Future research directions include applications of encapsulation for enzymes, microencapsulation of biosensors, and novel technologies such as self-assembly. This study provides a valuable theoretical reference for the in-depth research and wide application of encapsulation technology in the food industry.
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Affiliation(s)
- Yaguang Xu
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Xinxin Yan
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Haibo Zheng
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Jingjun Li
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Xiaowei Wu
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Jingjing Xu
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Zongyuan Zhen
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- The Institute of Functional Agriculture (Food) Science and Technology at Yangtze River Delta (iFAST), Chuzhou 239000, China
- Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou 233100, China
| | - Chuanlai Du
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou 233100, China
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3
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Ye G, Wu T, Li Z, Teng M, Ma L, Qin M, Zhao P, Fu Q. Preparation and characterization of novel composite nanoparticles using zein and hyaluronic acid for efficient delivery of naringenin. Food Chem 2023; 417:135890. [PMID: 36933431 DOI: 10.1016/j.foodchem.2023.135890] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 02/18/2023] [Accepted: 03/04/2023] [Indexed: 03/18/2023]
Abstract
Hyaluronic acid (HA), a polymer mainly found in animal tissues, plays an important role in food research. In this study, it was used for delivery improvement of naringenin (NAR) by loading it into zein nanoparticles using an anti-solvent precipitation method. The optimal Nar/zein-HA nanoparticles were uniformly spherical with particle sizes of 209.2 ± 1.9 nm, polydispersity indexes of 0.146 ± 0.032 and zeta-potentials of -19.0 ± 0.7 mV. Moreover, the microstructure of Nar/zein-HA nanoparticles was maintained primarily by hydrophobic, electrostatic, and hydrogen-bonding interactions. Furthermore, Nar/zein-HA nanoparticles showed favorable physical stability and enhanced encapsulation efficiency. Additionally, the antioxidant capacity and release in simulated gastrointestinal digestion of Nar were significantly improved. Overall, these findings indicate that the delivery efficiency of Nar was improved by formulation of ternary nanoparticles.
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Affiliation(s)
- Genyang Ye
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Tianlong Wu
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Zhaohua Li
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Manlin Teng
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Lixue Ma
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Mengdi Qin
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Peixu Zhao
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China
| | - Qiang Fu
- Wuya College of Innovation, Shenyang Pharmaceutical University, No. 103, Wenhua Road, Shenyang 110016, China.
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4
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Applicability of alginate-based composite microspheres loaded with aqueous extract of Stevia rebaudiana Bertoni leaves in food and pharmaceutical products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Microencapsulation of Piscirickettsia salmonis Antigens for Fish Oral Immunization: Optimization and Stability Studies. Polymers (Basel) 2022; 14:polym14235115. [PMID: 36501507 PMCID: PMC9741032 DOI: 10.3390/polym14235115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/13/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022] Open
Abstract
The development of fish oral vaccines is of great interest to the aquaculture industry due to the possibility of rapid vaccination of a large number of animals at reduced cost. In a previous study, we evaluated the effect of alginate-encapsulated Piscirickettsia salmonis antigens (AEPSA) incorporated in feed, effectively enhancing the immune response in Atlantic salmon (Salmo salar). In this study, we seek to characterize AEPSA produced by ionic gelation using an aerodynamically assisted jetting (AAJ) system, to optimize microencapsulation efficiency (EE%), to assess microparticle stability against environmental (pH, salinity and temperature) and gastrointestinal conditions, and to evaluate microparticle incorporation in fish feed pellets through micro-CT-scanning. The AAJ system was effective in obtaining small microparticles (d < 20 μm) with a high EE% (97.92%). Environmental conditions (pH, salinity and temperature) generated instability in the microparticles, triggering protein release. 62.42% of the protein content was delivered at the intestinal level after in vitro digestion. Finally, micro-CT-scanning images confirmed microparticle incorporation in fish feed pellets. In conclusion, the AAJ system is effective at encapsulating P. salmonis antigens in alginate with a high EE% and a size small enough to be incorporated in fish feed and produce an oral vaccine.
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Encapsulation of Bromelain in Combined Sodium Alginate and Amino Acid Carriers: Experimental Design of Simplex-Centroid Mixtures for Digestibility Evaluation. Molecules 2022; 27:molecules27196364. [PMID: 36234901 PMCID: PMC9570880 DOI: 10.3390/molecules27196364] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/20/2022] [Accepted: 09/22/2022] [Indexed: 11/16/2022] Open
Abstract
Bromelain has potential as an analgesic, an anti-inflammatory, and in cancer treatments. Despite its therapeutic effects, this protein undergoes denaturation when administered orally. Microencapsulation processes have shown potential in protein protection and as controlled release systems. Thus, this paper aimed to develop encapsulating systems using sodium alginate as a carrier material and positively charged amino acids as stabilizing agents for the controlled release of bromelain in in vitro tests. The systems were produced from the experimental design of centroid simplex mixtures. Characterizations were performed by FTIR showing that bromelain was encapsulated in all systems. XRD analyses showed that the systems are semi-crystalline solids and through SEM analysis the morphology of the formed systems followed a pattern of rough microparticles. The application of statistical analysis showed that the systems presented behavior that can be evaluated by quadratic and special cubic models, with a p-value < 0.05. The interaction between amino acids and bromelain/alginate was evaluated, and free bromelain showed a reduction of 74.0% in protein content and 23.6% in enzymatic activity at the end of gastric digestion. Furthermore, a reduction of 91.6% of protein content and 65.9% of enzymatic activity was observed at the end of intestinal digestion. The Lis system showed better interaction due to the increased stability of bromelain in terms of the amount of proteins (above 63% until the end of the intestinal phase) and the enzymatic activity of 89.3%. Thus, this study proposes the development of pH-controlled release systems aiming at increasing the stability and bioavailability of bromelain in intestinal systems.
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Zhang Y, Liu G, Ren F, Liu N, Tong Y, Li Y, Liu A, Wu L, Wang P. Delivery of Curcumin Using Zein-Gum Arabic-Tannic Acid Composite Particles: Fabrication, Characterization, and in vitro Release Properties. Front Nutr 2022; 9:842850. [PMID: 35369080 PMCID: PMC8969573 DOI: 10.3389/fnut.2022.842850] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Accepted: 01/21/2022] [Indexed: 01/11/2023] Open
Abstract
The application of curcumin (Cur) in fat-free food is limited due to its poor water solubility, stability, and bioaccessibility. In this study, zein-gum arabic-tannic acid (zein-GA-TA) composite particles with high physical stability were fabricated to deliver Cur (ZGT-Cur). Their stability and in vitro release properties were also evaluated. The results showed that the thermal and photochemical stability of Cur was improved after loading into composite particles. Meanwhile, the retention rate of Cur in ZGT-Cur composite particles was enhanced compared with Z-Cur or ZG-Cur particles. Fourier transform infrared (FTIR) spectroscopy confirmed that the hydrogen bond within the particles was greatly enhanced after the addition of tannic acid (TA). The in vitro antioxidant activity of Cur in ZGT-Cur composite particles was higher in terms of 2,2'-azino-bis (ABTS) (93.64%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) (50.41%) compared with Z-Cur or ZG-Cur particles. The bioaccessibility of Cur in ZGT-Cur composite particles was 8.97 times higher than that of free Cur. Therefore, the particles designed in this study will broaden the application of Cur in the food industry by improving its stability and bioaccessibility.
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Affiliation(s)
- Yiquan Zhang
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Guiqiao Liu
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Fazheng Ren
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Ning Liu
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Yi Tong
- Jilin COFCO Biochemistry Co., Ltd., Changchun, China
- *Correspondence: Yi Tong
| | - Yi Li
- Jilin COFCO Biochemistry Co., Ltd., Changchun, China
| | - Anni Liu
- Jilin COFCO Biochemistry Co., Ltd., Changchun, China
| | - Lida Wu
- Jilin COFCO Biochemistry Co., Ltd., Changchun, China
| | - Pengjie Wang
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, China Agricultural University, Beijing, China
- Pengjie Wang
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Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.01.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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9
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Patel P, Thareja P. Hydrogels differentiated by length scales: A review of biopolymer-based hydrogel preparation methods, characterization techniques, and targeted applications. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2021.110935] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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10
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The Layered Encapsulation of Vitamin B 2 and β-Carotene in Multilayer Alginate/Chitosan Gel Microspheres: Improving the Bioaccessibility of Vitamin B 2 and β-Carotene. Foods 2021; 11:foods11010020. [PMID: 35010146 PMCID: PMC8750672 DOI: 10.3390/foods11010020] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/12/2021] [Accepted: 12/17/2021] [Indexed: 02/06/2023] Open
Abstract
This research underlines the potential of alginate multilayered gel microspheres for the layered encapsulation and the simultaneous delivery of vitamin B2 (VB) and β-carotene (BC). Chitosan was used to improve the stability and controlled release ability of alginate-based gel microspheres. It was shown that a clear multilayered structure possessed the characteristics of pH response, and excellent thermal stability. The sodium alginate concentration and the number of layers had notable effects on mechanical properties and particle size of gel microspheres. Fourier-transform infrared spectroscopy and X-ray diffraction analyses further proved that VB and BC were encapsulated within the gel microspheres. Compared with the three-layer VB-loaded gel microspheres, the total release of VB from the three-layer VB and BC-loaded gel decreased from 93.23% to 85.58%. The total release of BC from the three-layer VB and BC-loaded gel increased from 66.11% to 69.24% compared with three-layer BC-loaded gel. The simultaneous encapsulation of VB and BC in multilayered gel microspheres can markedly improve their bioaccessibility and bioavailability. These results showed the multilayer gel microspheres synthesized herein have potential for applications in the layered encapsulation and simultaneous delivery of various bioactive substances to the intestinal tract.
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11
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Poureini F, Najafpour GD, Nikzad M, Najafzadehvarzi H, Mohammadi M. Loading of apigenin extracted from parsley leaves on colloidal core-shell nanocomposite for bioavailability enhancement. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126867] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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12
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Ergin F, Atamer Z, Comak Göcer EM, Demir M, Hinrichs J, Kucukcetin A. Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106456] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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13
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Huang Z, Huang X, Zhou W, Zhang L, Liu F, Li J, Peng S, Cao Y, Li Y, Li R, Li J. Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14975] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Zhilian Huang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- College of Food Science & Technology Huazhong Agricultural University Wuhan Hubei430070China
| | - Xiaobing Huang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Li Zhang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Fei Liu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Jing Li
- College of Food Science & Technology Huazhong Agricultural University Wuhan Hubei430070China
| | - Shaodan Peng
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Yupo Cao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Yahui Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Ruyi Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research Institute Chinese Academy of Tropical Agricultural Sciences Zhanjiang Guangdong524001China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang Guangdong524001China
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14
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High throughput acoustic microfluidic mixer controls self-assembly of protein nanoparticles with tuneable sizes. J Colloid Interface Sci 2020; 585:229-236. [PMID: 33285461 DOI: 10.1016/j.jcis.2020.11.070] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 11/09/2020] [Accepted: 11/19/2020] [Indexed: 11/24/2022]
Abstract
HYPOTHESIS Protein nanoparticles have attracted increased interest due to their broad applications ranging from drug delivery and vaccines to biocatalysts and biosensors. The morphology and the size of the nanoparticles play a crucial role in determining their suitability for different applications. Yet, effectively controlling the size of the nanoparticles is still a significant challenge in their manufacture. The hypothesis of this paper is that the assembly conditions and size of protein particles can be tuned via a mechanical route by simply modifying the mixing time and strength, while keeping the chemical parameters constant. EXPERIMENTAL We use an acoustically actuated, high throughput, ultrafast, microfluidic mixer for the assembly of protein particles with tuneable sizes. The performance of the acoustic micro-mixer is characterized via Laser Doppler Vibrometry and image processing. The assembly of protein nanoparticles is monitored by dynamic light scattering (DLS) and transmission electron microscopy (TEM). FINDINGS By changing actuation parameters, the turbulence and mixing in the microchannel can be precisely varied to control the initiation of protein particle assembly while the solution conditions of assembly (pH and ionic strength) are kept constant. Importantly, mixing times as low as 6 ms can be achieved for triggering protein assembly in the microfluidic channel. In comparison to the conventional batch process of assembly, the acoustic microfluidic mixer approach produces smaller particles with a more uniform size distribution, promising a new way to manufacture protein particles with controllable quality.
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15
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Ma N, Gao Q, Li X, Xu D, Yuan Y, Cao Y. Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles. Food Funct 2020; 11:2080-2093. [PMID: 32129355 DOI: 10.1039/c9fo02947h] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Docosahexaenoic acid (DHA) was encapsulated in caseinate/alginate microparticles by adjusting the pH based on the electrostatic complexation, in order to improve the physicochemical stability and digestibility of single caseinate-stabilized DHA emulsions. In this study, relatively stable honeycomb-shaped DHA microparticles were formed by electrostatic complexation between positively charged caseinate-coated DHA droplets, caseinate and negatively charged alginate at pH 4.5. The zeta-potential, particle size, size distribution, physical stability, microstructure, DHA oxidation and free fatty acids (FFA) release rate in a simulated gastrointestinal tract (GIT) model were determined. Dynamic light scattering (DLS) and confocal laser scanning microscopy (CLSM) measurements indicated that DHA microparticles had a particle size (1521.00 ± 39.15 nm) significantly larger than that of caseinate-stabilized DHA emulsions (243.23 ± 4.51 nm). The microparticles were much more stable near the isoelectric point (pI) of the adsorbed proteins compared with the single emulsions according to the original transmissions of LUMiSizer. The cryo-scanning electron microscopy (Cryo-SEM) images also showed that the microparticles formed a specific honeycomb-shaped network structure with more uniform distribution and without aggregation. The incorporation of DHA droplets into caseinate/alginate microparticles significantly ameliorated their chemical stability. GIT studies showed that the digestion of DHA microparticles was enhanced which was due to more open loose structures compared with the large-scale close-knit aggregation of DHA emulsion droplets. This study may provide useful information for the stabilization of functional food components and rational design of nutraceutical delivery systems.
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Affiliation(s)
- Ningning Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Qianru Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yingmao Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing, China.
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16
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Ramdhan T, Ching SH, Prakash S, Bhandari B. Physical and mechanical properties of alginate based composite gels. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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17
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Patwa R, Zandraa O, Capáková Z, Saha N, Sáha P. Effect of Iron-Oxide Nanoparticles Impregnated Bacterial Cellulose on Overall Properties of Alginate/Casein Hydrogels: Potential Injectable Biomaterial for Wound Healing Applications. Polymers (Basel) 2020; 12:E2690. [PMID: 33202672 PMCID: PMC7696874 DOI: 10.3390/polym12112690] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/12/2020] [Accepted: 11/13/2020] [Indexed: 02/06/2023] Open
Abstract
In this study we report the preparation of novel multicomponent hydrogels as potential biomaterials for injectable hydrogels comprised of alginate, casein and bacterial cellulose impregnated with iron nanoparticles (BCF). These hydrogels demonstrated amide cross-linking of alginate-casein, ionic cross-linking of alginate and supramolecular interaction due to incorporation of BCF. Incorporation of BCF into the hydrogels based on natural biopolymers was done to reinforce the hydrogels and impart magnetic properties critical for targeted drug delivery. This study aimed to improve overall properties of alginate/casein hydrogels by varying the BCF loading. The physico-chemical properties of gels were characterized via FTIR, XRD, DSC, TGA, VSM and mechanical compression. In addition, swelling, drug release, antibacterial activity and cytotoxicity studies were also conducted on these hydrogels. The results indicated that incorporation of BCF in alginate/casein hydrogels led to mechanically stronger gels with magnetic properties, increased porosity and hence increased swelling. A porous structure, which is essential for migration of cells and biomolecule transportation, was confirmed from microscopic analysis. The porous internal structure promoted cell viability, which was confirmed through MTT assay of fibroblasts. Moreover, a hydrogel can be useful for the delivery of essential drugs or biomolecules in a sustained manner for longer durations. These hydrogels are porous, cell viable and possess mechanical properties that match closely to the native tissue. Collectively, these hybrid alginate-casein hydrogels laden with BCF can be fabricated by a facile approach for potential wound healing applications.
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Affiliation(s)
- Rahul Patwa
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tř. T. Bati 5678, 760 01 Zlín, Czech Republic; (O.Z.); (Z.C.); (P.S.)
| | - Oyunchimeg Zandraa
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tř. T. Bati 5678, 760 01 Zlín, Czech Republic; (O.Z.); (Z.C.); (P.S.)
| | - Zdenka Capáková
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tř. T. Bati 5678, 760 01 Zlín, Czech Republic; (O.Z.); (Z.C.); (P.S.)
| | - Nabanita Saha
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tř. T. Bati 5678, 760 01 Zlín, Czech Republic; (O.Z.); (Z.C.); (P.S.)
- Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
| | - Petr Sáha
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tř. T. Bati 5678, 760 01 Zlín, Czech Republic; (O.Z.); (Z.C.); (P.S.)
- Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
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Hydrogel particles as a controlled release delivery system for lavender essential oil using pH triggers. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125134] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Hariyadi DM, Islam N. Current Status of Alginate in Drug Delivery. Adv Pharmacol Pharm Sci 2020; 2020:8886095. [PMID: 32832902 PMCID: PMC7428837 DOI: 10.1155/2020/8886095] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 12/21/2022] Open
Abstract
Alginate is one of the natural polymers that are often used in drug- and protein-delivery systems. The use of alginate can provide several advantages including ease of preparation, biocompatibility, biodegradability, and nontoxicity. It can be applied to various routes of drug administration including targeted or localized drug-delivery systems. The development of alginates as a selected polymer in various delivery systems can be adjusted depending on the challenges that must be overcome by drug or proteins or the system itself. The increased effectiveness and safety of sodium alginate in the drug- or protein-delivery system are evidenced by changing the physicochemical characteristics of the drug or proteins. In this review, various routes of alginate-based drug or protein delivery, the effectivity of alginate in the stem cells, and cell encapsulation have been discussed. The recent advances in the in vivo alginate-based drug-delivery systems as well as their toxicities have also been reviewed.
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Affiliation(s)
- Dewi Melani Hariyadi
- Pharmaceutics Department, Faculty of Pharmacy, Airlangga University, Nanizar Zaman Joenoes Building, Jl. Mulyorejo Campus C, Surabaya 60115, Indonesia
| | - Nazrul Islam
- School of Clinical Sciences, Queensland University of Technology, Brisbane, Australia
- Institute of Health and Biomedical Innovation (IHBI), Queensland University of Technology, Brisbane, QLD, Australia
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Sun X, Pan C, Ying Z, Yu D, Duan X, Huang F, Ling J, Ouyang XK. Stabilization of zein nanoparticles with k-carrageenan and tween 80 for encapsulation of curcumin. Int J Biol Macromol 2020; 146:549-559. [DOI: 10.1016/j.ijbiomac.2020.01.053] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 01/02/2020] [Accepted: 01/06/2020] [Indexed: 12/18/2022]
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21
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Su Y, Gu L, Zhang Z, Chang C, Li J, McClements DJ, Yang Y. Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment. Food Res Int 2019; 120:305-311. [DOI: 10.1016/j.foodres.2019.02.048] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 02/22/2019] [Accepted: 02/26/2019] [Indexed: 12/19/2022]
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Jalali-Jivan M, Abbasi S, Scanlon MG. Microemulsion as nanoreactor for lutein extraction: Optimization for ultrasound pretreatment. J Food Biochem 2019; 43:e12929. [PMID: 31368559 DOI: 10.1111/jfbc.12929] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/06/2019] [Accepted: 05/12/2019] [Indexed: 12/19/2022]
Abstract
In the present study, the capability of microemulsion technique, as a novel technique for synchronous extraction and solubilization of lipophilic compounds, on lutein extraction from marigold petals was investigated. Under the optimized sonication (amplitude 100%, 120 s, 25°C), the extraction efficiency increased (85%) using SDS:ethanol (1:2)-based ME. Moreover, sonication led to smaller droplets (12-163 nm) with favorable thermodynamic stability. In addition, the developed MEs showed higher thermal and especially UV stability in comparison to organic solvent extracts which were fainted with first-order kinetics. It was also found that co-surfactant could be eliminated from formulation on the expense of the optimized sonication, was valuable output form industrial point of view. These findings revealed the high potential of ultrasound technique on the extraction and solubilization of lutein by ME technique which can be directly utilized in lutein-enriched functional foods and beverages. PRACTICAL APPLICATIONS: From applicability point of view, the solvent extracted compounds cannot be easily dissolved in food or pharmaceutical systems that are mostly hydrophilic. Therefore, microemulsions (MEs), as green and environmentally friendly food-grade systems, due to their potential capability for simultaneous extraction and solubilization of carotenoids are of great interest. Therefore, the present study confirmed the practical ability of MEs in lutein extraction and protection. All in all, the developed lutein MEs with high lutein extraction capacity and superior lutein chemical stability against thermal treatment and especially UV radiation is an original finding which allows design of new functional foods and could be potentially useful for enriching foods, pharmaceuticals, nutraceuticals, and supplement formulation.
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Affiliation(s)
- Mehdi Jalali-Jivan
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Soleiman Abbasi
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Jalali Jivan M, Abbasi S. Nano based lutein extraction from marigold petals: optimization using different surfactants and co-surfactants. Heliyon 2019; 5:e01572. [PMID: 31183433 PMCID: PMC6488751 DOI: 10.1016/j.heliyon.2019.e01572] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 02/06/2019] [Accepted: 04/23/2019] [Indexed: 11/23/2022] Open
Abstract
Nanotechnology has high potential in processing of industrial crops and by-products in order to extract valuable biological active compounds. The present study endeavored to take advantage of nanotech approach (i.e microemulsion, ME), as a novel green technique, for lutein extraction from marigold (Tagetes erecta) as an industrial crop. The pseudo-ternary phase diagrams confirmed the effect of surfactant type on the formation of mono-phasic lutein MEs. The combination of sucrose monopalmitate:1-poropanol (1:5) showed the highest efficiency in the presence of marigold petal powder (MPP, 18%) and water (42%). In addition, the efficiency of primitive MEs (without co-surfactants) was outstandingly increased as MPP was moistened by co-surfactants. Furthermore, different MEs resulted in various droplet size (14–250nm), PDI (0.05–0.32) and zeta potential (−1.96 to −38.50 mV). These findings revealed the outstanding importance of the surfactants and co-surfactants and their ratio on the extraction capability of MEs. These findings also proved the capability of microemulsion technique (MET) as a potential alternative to conventional solvent with possible applicability for extraction of lutein and other industrial plant based bio-compounds.
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Affiliation(s)
- Mehdi Jalali Jivan
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P O Box, 14115-336, Tehran, Iran
| | - Soliman Abbasi
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P O Box, 14115-336, Tehran, Iran
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Fu D, Deng S, McClements DJ, Zhou L, Zou L, Yi J, Liu C, Liu W. Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.032] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Li J, Xu X, Chen Z, Wang T, Wang L, Zhong Q. Biological macromolecule delivery system fabricated using zein and gum arabic to control the release rate of encapsulated tocopherol during in vitro digestion. Food Res Int 2018; 114:251-257. [PMID: 30361023 DOI: 10.1016/j.foodres.2018.08.073] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 05/17/2018] [Accepted: 08/23/2018] [Indexed: 10/28/2022]
Abstract
Nanoparticles were fabricated by adsorbing gum arabic (GA) on zein nanoparticles by antisolvent precipitation. The most stable mass ratio of zein:GA was 1:1.5 with a stable zeta-potential (-32.8 mV) in a pH range of 3.0-9.0. The surface hydrophobicity of zein-GA nanoparticles indicated formation of a stable structure through electrostatic attraction at a pH range of 3.0-6.0 and hydrophobic interaction at pH 7.0-9.0. The FTIR spectrogram showed an additional role of hydrogen bonds to promote the adsorption of GA on zein nanoparticles. Tocopherol (TOC) was encapsulated within the prepared zein-GA nanoparticles with a high loading capacity. The presence of GA not only prevented the precipitation of zein nanoparticles but also controlled the release of TOC from zein-GA nanoparticles during in vitro gastrointestinal digestion. Zein-GA biopolymer nanoparticles can be stably fabricated in a wide pH range for applications in the food and pharmacy industries.
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Affiliation(s)
- Juan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xueer Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengxing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| | - Tao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Zhong
- Department of Food Science and Technology, University of Tennessee, Knoxville, TN 37996-4539, USA
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Ma D, Tu ZC, Wang H, Zhang Z, McClements DJ. Microgel-in-Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3930-3938. [PMID: 29595967 DOI: 10.1021/acs.jafc.8b00132] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Structural design principles are increasingly being used to develop colloidal delivery systems for bioactive agents. In this study, oil droplets were encapsulated within microgel-in-microgel systems. Initially, a nanoemulsion was formed that contained small whey protein-coated oil droplets ( d43 = 211 nm). These oil droplets were then loaded into either carrageenan-in-alginate (O/MC/MA) or alginate-in-carrageenan (O/MA/MC) microgels. A vibrating nozzle encapsulation unit was used to form the smaller inner microgels ( d43 = 170-324 μm), while a hand-held syringe was used to form the larger outer microgels ( d43 = 2200-3400 μm). Calcium alginate microgels (O/MA) were more stable to simulated gastrointestinal tract (GIT) conditions than potassium carrageenan microgels (O/MC), which was attributed to the stronger cross-links formed by divalent calcium ions than the monovalent potassium ions. As a result, the microgel-in-microgel systems had different gastrointestinal fates depending upon the nature of the external microgel phase; i.e., the O/MC/MA system was more resistant to rupture than the O/MA/MC system. The rate of lipid digestion under simulated small intestine conditions decreased in the following order: free oil droplets > O/MC > O/MA > O/MA/MC > O/MC/MA. This effect was attributed to differences in the integrity and dimensions of the microgels in the small intestine, because a hydrogel network surrounding the oil droplets inhibits lipid hydrolysis by lipase. The structured microgels developed in this study may have interesting applications for the protection or controlled release of bioactive agents.
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Affiliation(s)
- Da Ma
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01060 , United States
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China
- College of Life Science , Jiangxi Normal University , Nanchang , Jiangxi 330022 , People's Republic of China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China
| | - Zipei Zhang
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01060 , United States
| | - David Julian McClements
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01060 , United States
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28
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Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.11.046] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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30
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Chen J, Li F, Li Z, McClements DJ, Xiao H. Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.024] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Dai L, Sun C, Li R, Mao L, Liu F, Gao Y. Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation. Food Chem 2017; 237:1163-1171. [PMID: 28763965 DOI: 10.1016/j.foodchem.2017.05.134] [Citation(s) in RCA: 133] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2017] [Revised: 05/22/2017] [Accepted: 05/26/2017] [Indexed: 01/08/2023]
Abstract
Curcumin (Cur) exhibits a range of bioactive properties, but its application is restrained due to its poor water solubility and sensitivity to environmental stresses. In this study, zein-lecithin composite nanoparticles were fabricated by antisolvent co-precipitation technique for delivery of Cur. The result showed that the encapsulation efficiency of Cur was significantly enhanced from 42.03% in zein nanoparticles to 99.83% in zein-lecithin composite nanoparticles. The Cur entrapped in the nanoparticles was in an amorphous state confirmed by differential scanning calorimetry and X-ray diffraction. Fourier transform infrared analysis revealed that hydrogen bonding, electrostatic interaction and hydrophobic attraction were the main interactions among zein, lecithin, and Cur. Compared with single zein and lecithin nanoparticles, zein-lecithin composite nanoparticles significantly improved the stability of Cur against thermal treatment, UV irradiation and high ionic strength. Therefore, zein-lecithin composite nanoparticles could be a potential delivery system for water-insoluble bioactive compounds with enhanced encapsulation efficiency and chemical stability.
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Affiliation(s)
- Lei Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Cuixia Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Ruirui Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fuguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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32
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The future of food colloids: Next-generation nanoparticle delivery systems. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2016.12.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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McClements DJ. Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects. Adv Colloid Interface Sci 2017; 240:31-59. [PMID: 28034309 DOI: 10.1016/j.cis.2016.12.005] [Citation(s) in RCA: 157] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 12/12/2016] [Accepted: 12/13/2016] [Indexed: 12/12/2022]
Abstract
Biopolymer microgels have considerable potential for their ability to encapsulate, protect, and release bioactive components. Biopolymer microgels are small particles (typically 100nm to 1000μm) whose interior consists of a three-dimensional network of cross-linked biopolymer molecules that traps a considerable amount of solvent. This type of particle is also sometimes referred to as a nanogel, hydrogel bead, biopolymer particles, or microsphere. Biopolymer microgels are typically prepared using a two-step process involving particle formation and particle gelation. This article reviews the major constituents and fabrication methods that can be used to prepare microgels, highlighting their advantages and disadvantages. It then provides an overview of the most important characteristics of microgel particles (such as size, shape, structure, composition, and electrical properties), and describes how these parameters can be manipulated to control the physicochemical properties and functional attributes of microgel suspensions (such as appearance, stability, rheology, and release profiles). Finally, recent examples of the utilization of biopolymer microgels to encapsulate, protect, or release bioactive agents, such as pharmaceuticals, nutraceuticals, enzymes, flavors, and probiotics is given.
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Zhong J, Liu X, Wang Y, Qin X, Li Z. γ-Oryzanol nanoemulsions produced by a low-energy emulsification method: an evaluation of process parameters and physicochemical stability. Food Funct 2017; 8:2202-2211. [DOI: 10.1039/c7fo00023e] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
γ-Oryzanol is a natural antioxidant and nutraceutical compound, which makes it a good candidate for nutraceuticals, food supplements and pharmaceutical preparations.
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Affiliation(s)
- Jinfeng Zhong
- College of Food Science
- Southwest University
- Chongqing 400715
- P. R. China
| | - Xiong Liu
- College of Food Science
- Southwest University
- Chongqing 400715
- P. R. China
| | - Yonghua Wang
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- P. R. China
| | - Xiaoli Qin
- College of Food Science
- Southwest University
- Chongqing 400715
- P. R. China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
| | - Zeling Li
- College of Food Science
- Southwest University
- Chongqing 400715
- P. R. China
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