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Rudzińska M, Grygier A, Knight G, Kmiecik D. Liposomes as Carriers of Bioactive Compounds in Human Nutrition. Foods 2024; 13:1814. [PMID: 38928757 PMCID: PMC11202941 DOI: 10.3390/foods13121814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/05/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food.
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Affiliation(s)
- Magdalena Rudzińska
- Faculty of Food Science and Nutrition, University of Life Sciences, 60-637 Poznań, Poland; (A.G.); (G.K.); (D.K.)
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Vidakovic I, Kornmueller K, Fiedler D, Khinast J, Fröhlich E, Leitinger G, Horn C, Quehenberger J, Spadiut O, Prassl R. Archaeosomes for Oral Drug Delivery: From Continuous Microfluidics Production to Powdered Formulations. Pharmaceutics 2024; 16:694. [PMID: 38931818 PMCID: PMC11206520 DOI: 10.3390/pharmaceutics16060694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 05/08/2024] [Accepted: 05/20/2024] [Indexed: 06/28/2024] Open
Abstract
Archaeosomes were manufactured from natural archaeal lipids by a microfluidics-assisted single-step production method utilizing a mixture of di- and tetraether lipids extracted from Sulfolobus acidocaldarius. The primary aim of this study was to investigate the exceptional stability of archaeosomes as potential carriers for oral drug delivery, with a focus on powdered formulations. The archaeosomes were negatively charged with a size of approximately 100 nm and a low polydispersity index. To assess their suitability for oral delivery, the archaeosomes were loaded with two model drugs: calcein, a fluorescent compound, and insulin, a peptide hormone. The archaeosomes demonstrated high stability in simulated intestinal fluids, with only 5% of the encapsulated compounds being released after 24 h, regardless of the presence of degrading enzymes or extremely acidic pH values such as those found in the stomach. In a co-culture cell model system mimicking the intestinal barrier, the archaeosomes showed strong adhesion to the cell membranes, facilitating a slow release of contents. The archaeosomes were loaded with insulin in a single-step procedure achieving an encapsulation efficiency of approximately 35%. These particles have been exposed to extreme manufacturing temperatures during freeze-drying and spray-drying processes, demonstrating remarkable resilience under these harsh conditions. The fabrication of stable dry powder formulations of archaeosomes represents a promising advancement toward the development of solid dosage forms for oral delivery of biological drugs.
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Affiliation(s)
- Ivan Vidakovic
- Division of Medical Physics and Biophysics, Gottfried Schatz Research Center for Cell Signaling, Metabolism and Aging, Medical University of Graz, 8010 Graz, Austria; (I.V.); (K.K.)
| | - Karin Kornmueller
- Division of Medical Physics and Biophysics, Gottfried Schatz Research Center for Cell Signaling, Metabolism and Aging, Medical University of Graz, 8010 Graz, Austria; (I.V.); (K.K.)
| | - Daniela Fiedler
- Institute of Process and Particle Engineering, Graz University of Technology, 8010 Graz, Austria;
| | | | - Eleonore Fröhlich
- Center for Medical Research, Medical University of Graz, 8010 Graz, Austria;
| | - Gerd Leitinger
- Division of Cell Biology, Histology and Embryology, Gottfried Schatz Research Center for Cell Signaling, Metabolism and Aging, Medical University of Graz, 8010 Graz, Austria;
| | | | - Julian Quehenberger
- NovoArc GmbH, 1120 Vienna, Austria; (C.H.); (J.Q.)
- Institute of Chemical, Environmental and Bioscience Engineering, TU Wien, 1060 Vienna, Austria;
| | - Oliver Spadiut
- Institute of Chemical, Environmental and Bioscience Engineering, TU Wien, 1060 Vienna, Austria;
| | - Ruth Prassl
- Division of Medical Physics and Biophysics, Gottfried Schatz Research Center for Cell Signaling, Metabolism and Aging, Medical University of Graz, 8010 Graz, Austria; (I.V.); (K.K.)
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Thakur P, Anika, Suhag R, Dhiman A, Kumar S. Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot. Food Sci Biotechnol 2024; 33:721-747. [PMID: 38371691 PMCID: PMC10866833 DOI: 10.1007/s10068-023-01436-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 09/02/2023] [Accepted: 09/11/2023] [Indexed: 02/20/2024] Open
Abstract
Black carrots are a type of carrot that is naturally dark purple or black in color. They are a good source of antioxidants, vitamins, and minerals, and have been shown to have several health benefits, including reducing the risk of cancer, heart disease, and diabetes. This review article discusses the bioactive compounds present in black carrot, including anthocyanins, phenolic acids, carotenoids, and organic acids and sugars. It also compares the bioactive compounds and antioxidant capacity of black carrot with other carrot varieties. Furthermore, it discusses various postharvest processing methods, both conventional and novel, such as encapsulation, drying, and microbial decontamination, highlighting their effects on preserving and stabilizing the bioactive compounds. The review also emphasizes the incorporation of black carrot into different food products, including dairy items, beverages, and baked goods, and their impact on nutritional enhancement. The article provides knowledge on utilizing black carrot for improved nutritional and functional outcomes.
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Affiliation(s)
- Priyanka Thakur
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Anika
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Rajat Suhag
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Atul Dhiman
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Satish Kumar
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
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Mohammed DM, El-Messery TM, Baranenko DA, Hashim MA, Boulkrane MS, El-Said MM. Enhancing date seed phenolic bioaccessibility in soft cheese through a dehydrated liposome delivery system and its effect on testosterone-induced benign prostatic hyperplasia in rats. Front Nutr 2023; 10:1273299. [PMID: 38178973 PMCID: PMC10765583 DOI: 10.3389/fnut.2023.1273299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Accepted: 11/29/2023] [Indexed: 01/06/2024] Open
Abstract
Introduction The consumption of dairy products, including soft cheese, has been associated with numerous health benefits due to their high nutritional value. However, the phenolic compounds bioaccessibility present in soft cheese is limited due to their poor solubility and stability during digestion. So, this study aimed to develop an innovative soft cheese enriched with date seed phenolic compounds (DSP) extracted ultrasonically and incorporated into homogeneous liposomes and study its attenuation effect on testosterone-induced benign prostatic hyperplasia (BPH) in rats. Methods Date seed phenolic compounds were extracted using 98 and 50% ethanol along with water as solvents, employing ultrasonication at 10, 20, and 30-min intervals. The primary and secondary DSP-liposomes were prepared and dehydrated. The particle size, zeta potential, encapsulation efficiency, and morphology were measured. Incorporating dehydrated liposomes (1-3% w/w) into soft cheese and their impact on BPH using male Sprague-Dawley rats was assessed. After inducing BPH, rats were fed a cheese diet with dehydrated DSP-liposomes. Over 8 weeks, parameters including nutrition parameters, prostate enlargement analysis, biochemical parameters, hormones level, oxidative stress, and cytokines were analyzed. Results and Discussion The results showed that ultrasound-assisted extraction effectively reduced the extraction time and 30 min extraction EtOH 50% was enough to extract high yield of phenolic compounds (558 mg GA/g) and flavonoids (55 mg qu/g) with high antioxidant activity (74%). The biological results indicate that prostate weight and prostate index% were diminished in the treatment groups (1 and 2) compared to the BPH control group. The high antioxidant content present in the DSP-liposomes acted as the catalyst for suppressing the responses of the inflammatory cytokines, inhibiting the anti-inflammatory IL-10 production, and suppressing the elevated levels of lipid peroxidation products compared to the BPH group. Conclusion The treatment group (2) supplemented with dehydrated secondary DSP-liposomes exhibited the most significant variance (p < 0.05) as opposed to the BPH group. Liposomal encapsulation was proved to be a feasible approach for administering DSP in soft cheese, thereby establishing new functional food category possessing prophylactic properties against the advancement of BPH in rats.
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Affiliation(s)
| | - Tamer M. El-Messery
- International Research Centre “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg, Russia
| | - Denis A. Baranenko
- International Research Centre “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg, Russia
| | - Mahmood A. Hashim
- International Research Centre “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg, Russia
- Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Mohamed Said Boulkrane
- International Research Centre “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg, Russia
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Chen J, Fang W, Liu W, Liu J, Gong P. Microcapsules and Nanoliposomes Based Strategies to Improve the Stability of Blueberry Anthocyanins. Molecules 2023; 28:7344. [PMID: 37959763 PMCID: PMC10648972 DOI: 10.3390/molecules28217344] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/25/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Blueberry anthocyanins are water-soluble natural pigments that can be used as both natural antioxidants and natural colorants. However, their structural instability greatly limits their application in the food, pharmaceutical, and cosmetic industries. In this study, blueberry anthocyanin microcapsules (BAM) and blueberry anthocyanin liposomes (BAL) were fabricated based on blueberry anthocyanins. Film dispersion methods were used to prepare the BAL. Their preparation processes were optimized and compared to improve the stability of the blueberry anthocyanins following exposure to light and high temperatures. The BAM were prepared through complex phase emulsification. The blueberry anthocyanins were protected by the shell materials composed of sodium alginate after being formed into BAM. Under the optimal conditions, the embedding rate of BAM and BAL can reach as high as 96.14% and 81.26%, respectively. In addition, the particle size, zeta potential, microtopography, and structure feature information of the BAM and BAL were compared. The average particle sizes of the BAM and BAL were 9.78 μm and 290.2 nm, respectively, measured using a laser particle size analyzer, and the zeta potentials of the BAM and BAL were 34.46 mV and 43.0 mV, respectively. In addition, the optimal preparation processes were determined through single-factor and response surface optimization experiments. The most important factors in the single-factor experiment for the preparation of microcapsules and liposomes were the content of CaCl2 and the amount of anthocyanin. The preservation rates in the light and dark were also compared, and the thermal stabilities of the BAM and BAL were characterized through differential thermal scanning. The results showed that both the BAM and BAL maintained the stability of blueberry anthocyanins, and no significant difference was found between the indices used to evaluate their stability. The results of this study provide theoretical support for the development of effective systems to maintain the stability of anthocyanins, thereby improving their bioavailability after ingestion by humans.
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Affiliation(s)
- Jian Chen
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.C.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Wenjing Fang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.C.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Wei Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.C.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Jianghua Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.C.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Pin Gong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (J.C.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
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Ang SS, Thoo YY, Siow LF. Encapsulation of Hydrophobic Apigenin into Small Unilamellar Liposomes Coated with Chitosan Through Ethanol Injection and Spray Drying. FOOD BIOPROCESS TECH 2023:1-16. [PMID: 37363383 PMCID: PMC10261843 DOI: 10.1007/s11947-023-03140-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 06/02/2023] [Indexed: 06/28/2023]
Abstract
Despite the multiple health benefits, natural flavonoid apigenin has poor aqueous solubility that restricts its delivery in foods. This study investigated the potential of spray-dried chitosan-coated liposomes prepared from scalable methods for the food industry as the delivery carriers for apigenin. Apigenin-loaded small unilamellar liposomes produced from ethanol injection had an encapsulation efficiency of 74.88 ± 5.31%. They were electrostatically stabilised via chitosan coating (0.25% w/v) and spray-dried. Spray-dried chitosan-coated apigenin liposomes (SCAL) exhibited the following powder characteristics: yield 66.62 ± 3.08%, moisture content 4.33 ± 0.56%, water activity 0.2242 ± 0.0548, particle size 10.97 ± 1.55 μm, nearly spherical morphology with wrinkles and dents under microscopic observation. Compared with the unencapsulated apigenin, SCAL demonstrated improved aqueous solubility (10.22 ± 0.18 mg/L), higher antioxidant capacity, and stability against simulated gastrointestinal digestion. The chitosan coating gave a slower in-vitro release of apigenin in SCAL (77.0 ± 6.2%) than that of uncoated apigenin liposomes (94.0 ± 5.3%) at 12 h. The apigenin release kinetics from SCAL could be represented by the Korsmeyer-Peppas model (R2 = 0.971). These findings suggest that SCAL could be a promising delivery system of apigenin for functional food applications.
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Affiliation(s)
- San-San Ang
- School of Science, Monash University Malaysia, 47500 Subang Jaya, Selangor Malaysia
| | - Yin Yin Thoo
- School of Science, Monash University Malaysia, 47500 Subang Jaya, Selangor Malaysia
| | - Lee Fong Siow
- School of Science, Monash University Malaysia, 47500 Subang Jaya, Selangor Malaysia
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7
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Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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8
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Konuk Takma D, Ülkeryıldız Balçık E, Baysan U, Zungur Bastıoğlu A, Çoşkun NÖ, Şahin Nadeem H, Koç M. Encapsulation and
in vitro
evaluation of phenolic compounds of propolis by spray and freeze drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dilara Konuk Takma
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Eda Ülkeryıldız Balçık
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Ulaş Baysan
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Aslı Zungur Bastıoğlu
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Necmiye Öznur Çoşkun
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Hilal Şahin Nadeem
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
| | - Mehmet Koç
- Aydın Adnan Menderes University Faculty of Engineering, Department of Food Engineering Aydın Turkey
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Characterization of nanoliposomes loaded with saffron extract: in vitro digestion and release of crocin. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01526-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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10
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Improvement of the Stability and Release of Sulforaphane-enriched Broccoli Sprout Extract Nanoliposomes by Co-encapsulation into Basil Seed Gum. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02826-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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11
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Song FF, Tian SJ, Yang GL, Sun XY. Effect of phospholipid/flaxseed oil ratio on characteristics, structure change, and storage stability of liposomes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113040] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Mousavi Kalajahi SE, Ghandiha S. Optimization of spray drying parameters for encapsulation of Nettle (Urtica dioica L.) extract. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113149] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Hu Y, Lu H, Liu F, Liu Y. Hydroxypropyl methylcellulose‐modified whey protein concentrate microcapsules for the encapsulation of tangeretin. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yan Hu
- Food and Pharmaceutical Engineering Institute Guiyang University Guizhou 550005 China
| | - Hang Lu
- Food and Pharmaceutical Engineering Institute Guiyang University Guizhou 550005 China
| | - Fei Liu
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Yongling Liu
- Food and Pharmaceutical Engineering Institute Guiyang University Guizhou 550005 China
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Jara-Quijada E, Pérez-Won M, Tabilo-Munizaga G, González-Cavieres L, Lemus-Mondaca R. An Overview Focusing on Food Liposomes and Their Stability to Electric Fields. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09306-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Catalkaya G, Guldiken B, Capanoglu E. Encapsulation of anthocyanin-rich extract from black chokeberry ( Aronia melanocarpa) pomace by spray drying using different coating materials. Food Funct 2022; 13:11579-11591. [DOI: 10.1039/d2fo02569h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to encapsulate the anthocyanin-rich extract from black chokeberry pomace by using maltodextrin with different DE values as the base coating material and its blends with gum Arabic, xanthan gum or whey protein isolate.
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Affiliation(s)
- Gizem Catalkaya
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
| | - Burcu Guldiken
- Botaneco Inc., 2985 23rd Avenue NE, Calgary, AB, T1Y 7L3, Canada
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
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Xu X, Zhao W, Ye Y, Cui W, Dong L, Yao Y, Li K, Han J, Liu W. Novel Nanoliposome Codelivered DHA and Anthocyanidin: Characterization, In Vitro Infant Digestibility, and Improved Cell Uptake. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9395-9406. [PMID: 34344151 DOI: 10.1021/acs.jafc.1c02817] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
There are still many challenges in understanding the absorption and transport mechanism of liposomes in the gastrointestinal tract of infants, especially for liposome-coentrapped two or more substances. In this study, novel docosahexaenoic acid (DHA)-anthocyanidin-codelivery liposomes (DA-LPs) were fabricated and characterized, and their digestive and absorptive behaviors were evaluated using the in vitro infant digestive method combined with the Caco-2 cell model. The liposomal bilayer structure remained intact with the particles aggregated in simulated infant gastric fluid, while their phospholipid membrane underwent enzymatic lipolysis under simulated intestinal conditions. Compared to single substance-loaded liposomes (DHA- or anthocyanidin-loaded liposomes), the digested DA-LPs showed better cell viability, higher cellular uptake and membrane fluidity, and lower reactive oxygen species (ROS). It can be concluded that DA-LPs are promising carriers for simultaneously transporting hydrophobic and hydrophilic molecules and may be beneficial for improving nutrient absorption and alleviating intestinal stress oxidation.
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Affiliation(s)
- Xiankang Xu
- Food Nutrition Science Center, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weixue Zhao
- Meitek Company Limited, Qingdao 266400, China
| | - Yiru Ye
- Food Nutrition Science Center, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weining Cui
- Food Nutrition Science Center, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Lu Dong
- Food Nutrition Science Center, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yixin Yao
- Food Nutrition Science Center, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Kexuan Li
- Food Nutrition Science Center, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jianzhong Han
- Food Nutrition Science Center, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weilin Liu
- Food Nutrition Science Center, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
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Sepúlveda CT, Alemán A, Zapata JE, Montero MP, Gómez-Guillén MC. Characterization and storage stability of spray dried soy-rapeseed lecithin/trehalose liposomes loaded with a tilapia viscera hydrolysate. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102708] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Combining edible coatings technology and nanoencapsulation for food application: A brief review with an emphasis on nanoliposomes. Food Res Int 2021; 145:110402. [PMID: 34112405 DOI: 10.1016/j.foodres.2021.110402] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 03/28/2021] [Accepted: 05/06/2021] [Indexed: 01/06/2023]
Abstract
The use of bioactive compounds within the biopolymer-based Edible Coatings (EC) matrices has certain limitations for their application at the food industry level. Encapsulation has been considered as a strategy that enables protecting and improving the physical and chemical characteristics of the compounds; as a result, it extends the shelf life of coated foods. This review discusses recent progress in combining edible coatings with nanoencapsulation technology. We also described and discussed various works, in which nanoliposomes are used as encapsulation systems to prepare, and subsequently apply the edible coatings in plant products and meat products. The use of nanoliposomes for the encapsulation of phenolic compounds and essential oils provides an improvement in the antioxidant and antimicrobial properties of coatings by extending the shelf life of food matrices. However, when liposomes are stored for a long period of time, they may present some degree of instability manifested by an increase in size, polydispersity index, and zeta potential. This is reflected in an aggregation, fusion, and rupture of the vesicles. This investigation can help researchers and industries to select an appropriate and efficient biopolymer to form EC containing nanoencapsulated active compounds. This work also addresses the use of nanoliposomes to create EC extending markedly the shelf life of fruit, reducing the weight loss, and deterioration due to the action of microorganisms.
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Tan C, Wang J, Sun B. Biopolymer-liposome hybrid systems for controlled delivery of bioactive compounds: Recent advances. Biotechnol Adv 2021; 48:107727. [PMID: 33677025 DOI: 10.1016/j.biotechadv.2021.107727] [Citation(s) in RCA: 84] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/04/2021] [Accepted: 02/27/2021] [Indexed: 12/16/2022]
Abstract
Conventional liposomes still face many challenges associated with the poor physical and chemical stability, considerable loss of encapsulated cargo, lack of stimulus responsiveness, and rapid elimination from blood circulation. Integration of versatile functional biopolymers has emerged as an attractive strategy to overcome the limitation of usage of liposomes. This review comprehensively summarizes the most recent studies (2015-2020) and their challenges aiming at the exploration of biopolymer-liposome hybrid systems, including surface-modified liposomes, biopolymer-incorporated liposomes, guest-in-cyclodextrin-in-liposome, liposome-in-hydrogel, liposome-in-film, and liposome-in-nanofiber. The physicochemical principles and key technical information underlying the combined strategies for the fabrication of polymeric liposomes, the advantages and limitations of each of the systems, and the stabilization mechanisms are discussed through various case studies. Special emphasis is directed toward the synergistic efficiencies of biopolymers and phospholipid bilayers on encapsulation, protection, and controlled delivery of bioactives (e.g., vitamins, carotenoids, phenolics, peptides, and other health-related compounds) for the biomedical, pharmaceutical, cosmetic, and functional food applications. The major challenges, opportunities, and possible further developments for future studies are also highlighted.
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Affiliation(s)
- Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Baoguo Sun
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Yun P, Devahastin S, Chiewchan N. Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review. Compr Rev Food Sci Food Saf 2021; 20:1768-1799. [PMID: 33527760 DOI: 10.1111/1541-4337.12701] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 11/24/2020] [Accepted: 12/15/2020] [Indexed: 12/26/2022]
Abstract
Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat-sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials. This review provides a summary of various microstructures resulted from the use of selected encapsulation methods or systems, namely, spray coating; co-extrusion; emulsion-, micelle-, and liposome-based; coacervation; and ionic gelation encapsulation, at different conditions. Subsequent effects of the different microstructures on encapsulation efficiency and retention of encapsulated core materials are mentioned and discussed. Encapsulates having compact microstructures resulted from the use of low-surface tension and low-viscosity encapsulants, high-stability encapsulation systems, lower loads of core materials to total solids of encapsulants and appropriate solidification conditions have proved to exhibit higher encapsulation efficiencies and better retention of encapsulated core materials. Encapsulates with hollow, dent, shrunken microstructures or thinner walls resulted from inappropriate solidification conditions and higher loads of core materials, on the other hand, possess lower encapsulation efficiencies and protection capabilities. Encapsulates having crack, blow-hole or porous microstructures resulted from the use of high-viscosity encapsulants and inappropriate solidification conditions exhibit the lowest encapsulation efficiencies and poorest protection capabilities. Compact microstructures and structures formed between ionic biopolymers could be used to regulate the release of encapsulated cores.
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Affiliation(s)
- Pheakdey Yun
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok, Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
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Esposto BS, Jauregi P, Tapia-Blácido DR, Martelli-Tosi M. Liposomes vs. chitosomes: Encapsulating food bioactives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Román-Aguirre M, Leyva-Porras C, Cruz-Alcantar P, Aguilar-Elguézabal A, Saavedra-Leos MZ. Comparison of Polysaccharides as Coatings for Quercetin-Loaded Liposomes (QLL) and Their Effect as Antioxidants on Radical Scavenging Activity. Polymers (Basel) 2020; 12:polym12122793. [PMID: 33255914 PMCID: PMC7760579 DOI: 10.3390/polym12122793] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/19/2020] [Accepted: 11/23/2020] [Indexed: 12/18/2022] Open
Abstract
Liposomes are microstructures containing lipid and aqueous phases employed in the encapsulation and delivery of bioactive agents. Quercetin-loaded liposomes (QLLs) were coated with three different polysaccharides and then tested as radical scavengers. Lactose (LCQLL), chitosan (CCQLL), and inulin (ICQLL) were employed as coating materials. Particle size determined by light scattering, showed primary size of 200 nm for all samples, while a secondary particle size of 600 nm was observed for CCQLL. Scanning electron microscopy (SEM) evidenced particle aggregation with the addition of the polysaccharide coating. Transmission electron microscopy (TEM) revealed the layered microstructure of liposomes composed of at least two layers, and primary particle size below 100 nm. QLL showed higher antioxidant activity than the coated liposomes. This behavior was attributed to the chemical interaction between quercetin and the corresponding coating polysaccharide in the layered structure, which traps the quercetin and keeps it unavailable for radical scavenging. From the three polysaccharides, lactose showed a better performance as coating material in the antioxidant activity, which suggested that the smaller size of the disaccharide molecule resulted in a faster releasing of the quercetin in the solution. Thus, LCQLL is an advantageous way to deliver quercetin for antioxidant purposes, where the low stability in delivered media of quercetin loaded liposomes is commonly compromised.
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Affiliation(s)
- Manuel Román-Aguirre
- Doctorado Institucional en Ingeniería y Ciencia de los Materiales, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78210, Mexico;
| | - César Leyva-Porras
- Laboratorio Nacional de Nanotecnología (NanoTech), Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Chihuahua 31136, Mexico;
| | - Pedro Cruz-Alcantar
- Coordinación Académica Región Altiplano (COARA), Universidad Autónoma de San Luis Potosí, Matehuala 78700, Mexico;
| | - Alfredo Aguilar-Elguézabal
- Departamento de Ingeniería y Química de Materiales, Centro de Investigación en Materiales Avanzados, S.C. (CIMAV), Chihuahua 31136, Mexico;
| | - María Zenaida Saavedra-Leos
- Coordinación Académica Región Altiplano (COARA), Universidad Autónoma de San Luis Potosí, Matehuala 78700, Mexico;
- Correspondence: ; Tel.: +52-(488)-1250150
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Shishir MRI, Karim N, Xie J, Rashwan AK, Chen W. Colonic delivery of pelargonidin-3-O-glucoside using pectin-chitosan-nanoliposome: Transport mechanism and bioactivity retention. Int J Biol Macromol 2020; 159:341-355. [DOI: 10.1016/j.ijbiomac.2020.05.076] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 04/20/2020] [Accepted: 05/11/2020] [Indexed: 12/25/2022]
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Chen BH, Stephen Inbaraj B. Nanoemulsion and Nanoliposome Based Strategies for Improving Anthocyanin Stability and Bioavailability. Nutrients 2019; 11:E1052. [PMID: 31083417 PMCID: PMC6566753 DOI: 10.3390/nu11051052] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 04/30/2019] [Accepted: 05/06/2019] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND Anthocyanins, a flavonoid class of water-soluble pigments, are reported to possess several biological activities, including antioxidant, anti-inflammatory, and anti-cancer. However, anthocyanins are highly susceptible to degradation in high pH, light, heat, and oxygen during processing and storage. Conventional microencapsulation techniques fail to provide stability to anthocyanins under physiological environments mainly because of their large particle size as well as low zeta potential and encapsulation efficiency. METHODS Nanotechnology provides novel strategies for preparing nanoformulations to enhance the physicochemical stability of anthocyanins. Nanoemulsion and nanoliposome are the two most commonly used nanosystems in pharmaceutical and food-related fields. In this review, an overview of various nanoemulsion and nanoliposome systems reported recently for enhancing stability, bioavailability, and bioactivity of anthocyanins is presented. RESULTS Anthocyanin nanoemulsions with different oil, water, surfactant, and cosurfactant ratios were prepared from extracts of mangosteen peel, purple sweet potato, cranberry, red cabbage, blueberry, jaboticaba peel, and acai berry and evaluated for their antioxidant activity, enhancement of physicochemical stability, topical skin application, and urinary tract infection. Likewise, unilamellar and multilamellar nanoliposomes were prepared using different types and levels of lecithin without or with cholesterol from anthocyanin standards and extracts of Hibiscus sabdariffa, mulberry, elderberry, black carrot, and pistachio green hull for the evaluation of physicochemical and oxidative stability, in vitro bioaccessibility, and melanogenic activity, as well as protective effects against diabetes mellitus and cataract. CONCLUSION This review provides an insight into the current nanotechnology updates on enhancement of anthocyanin stability and biological activity.
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Affiliation(s)
- Bing-Huei Chen
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan.
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Santos-Buelga C, González-Paramás AM, Oludemi T, Ayuda-Durán B, González-Manzano S. Plant phenolics as functional food ingredients. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:183-257. [PMID: 31445596 DOI: 10.1016/bs.afnr.2019.02.012] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Phenolic compounds have attracted much attention in recent times as their dietary intake has been associated with the prevention of some chronic and degenerative diseases that constitute major causes of death and incapacity in developed countries, such as cardiovascular diseases, type II diabetes, some types of cancers or neurodegenerative disorders like Alzheimer's and Parkinson's diseases. Nowadays it is considered that these compounds contribute, at least in part, for the protective effects of fruit and vegetable-rich diets, so that the study of their role in human nutrition has become a central issue in food research. This chapter reviews the current knowledge on the phenolic compounds as food components, namely their occurrence in the diet, bioavailability and metabolism, biological activities and mechanisms of action. Besides, the approaches for their extraction from plant matrices and technological improvements regarding their preparation, stability and bioavailability in order to be used as functional food ingredients are also reviewed, as well as their legal situation regarding the possibility of making "health claims" based on their presence in food and beverages.
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Affiliation(s)
- Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain.
| | - Ana M González-Paramás
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
| | - Taofiq Oludemi
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Bragança, Portugal
| | - Begoña Ayuda-Durán
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
| | - Susana González-Manzano
- Grupo de Investigación en Polifenoles (GIP-USAL), Universidad de Salamanca, Salamanca, Spain
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