Protection of casein hydrolysates within nanoliposomes: Antioxidant and stability characterization

Combined pulsed electric field-ultrasound assisted extraction of yarrow phenolic-rich ingredients and their nanoliposomal encapsulation for improving the oxidative stability of sesame oil

In this research, yarrow phenolic-rich extract was produced using pulsed electric field (PEF)-ultrasound assisted technology. The highest extraction efficiency (5.99 %) was obtained at 6.25 kV/cm of PEF and the sonication time of 60 min. As the PEF intensity and sonication time rose, the total phenolic content (TPC) and ferric-reducing power (RP) of the extracts increased. The PEF intensity of 2.70 kV/cm and sonication time of 45.83 min were the optimum extraction conditions resulting in the highest extraction efficiency, TPC, and RP. Then, this optimum extract was loaded into nanoliposomes. At higher extract levels, the encapsulation efficiency lowered, while the particle size, polydispersity index (PDI), and zeta potential of the nanoliposomal samples elevated. The results of Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC) confirmed the successful encapsulation of yarrow extract into nanoliposomal carriers; the sample containing the extract had the highest enthalpy (3600 J/g) and nanoliposomes loaded with yarrow antioxidant extract (0.11 mL/mg) was the optimum sample. Finally, the sesame oil containing 500 ppm free and nanoliposome extract, as well as the sample with 200 ppm BHT were evaluated for oxidative stability. The highest oxidation stability (14.21 h) belonged to the oil containing nanoliposomal yarrow phenolic extract.

Pea protein-coated nanoliposomal encapsulation of jujube phenolic extract with different stabilizers; characterization and in vitro release

Jujube, a fruit rich in phenolic compounds, is renowned for its potential health benefits, including lowering blood pressure, and exhibiting anti-cancer, and anti-inflammatory effects, attributed to its potent antioxidant properties. However, the application of these phenolics in food products is limited by their instability and low concentration in plant tissues. This study investigates the nanoencapsulation of jujube extract (JE) using nanoliposomes (NLs) coated with pea protein isolate (PPI) to enhance stability and bioavailability. NLs were prepared via the ethanol injection method and optimized through comprehensive characterization, including dynamic light scattering, polydispersity index, and zeta potential. The encapsulated JE showed improved antioxidant activity and controlled release profiles in simulated gastric fluid and simulated intestinal fluid. This research highlights the potential of PPI-coated NLs in stabilizing and enhancing the bioactivity of jujube phenolics, providing a promising approach for their integration into functional foods.

Effect of chitosomes loaded zein on physicochemical, mechanical, microbial, and sensory characteristics of probiotic Kashk during cold storage

Functional foods like probiotics offer health benefits against various diseases, and plant bioactive compounds can enhance their growth. Zein, a protein, shows biological activity upon hydrolysis, and encapsulating it in nanoparticles improves bioavailability. This study examined chitosan-coated nanoliposomes as carriers for hydrolyzed and unhydrolyzed maize zein to fortify kashk. Combining chitosan and hydrolyzed zein in a 1:2 ratio achieves the highest encapsulation efficiency, antioxidant activity, smallest particle size, polydispersity index, and zeta potential. FTIR and XRD analyses confirm hydrolyzed zein's entrapment and crystalline nature post-encapsulation. Optimized nanoliposomes release hydrolyzed zein faster in simulated intestinal fluid than in gastric fluid, indicating high bioavailability and stability. When used to fortify kashk, these nanoliposomes slightly lower acidity but maintain standard pH over 60-day cold storage, improve elastic properties, and enhance probiotic viability. At the same time, sensory attributes remain comparable to the control, highlighting their functional food potential.

Development and characterization of caffeine-loaded nanoliposomes decorated by cationic amylose and cationic amylose- menthol inclusion complex coatings; a novel oral co-delivery system

Nanoliposomes (NLPs) have evolved as compelling carriers for loading bioactive compounds. To improve the phospholipid bilayer membrane stability, caffeine-loaded NLPs were coated with cationic amylose (CA) and CA-menthol inclusion complexes (CAMICs). The zeta potential results indicated an electrostatic attraction between CA and the negatively charged NLPs. Observations from dynamic light scattering, atomic force microscopy, and Fourier transform infrared spectroscopy demonstrated the efficient deposition of both CA and CAMICs onto the surface of NLPs without altering their spherical shape. Raman spectra and X-ray diffraction patterns indicated that both CA and CAMICs can decrease membrane fluidity and enhance lipid packing laterally. Additional assessment through thermogravimetric analysis revealed that the coating of NLPs, particularly with CAMICs, protected caffeine against thermal degradation. These coated NLPs show promise for formulation advancement, facilitating the simultaneous delivery of functional compounds.

Liposomes delivery systems of functional substances for precision nutrition

Natural bioactive compounds with antioxidant, antimicrobial, anticancer, and other biological activities are vital for maintaining the body's physiological functions and enhancing immunity. These compounds have great potential as nutritional therapeutic agents, but they can be limited due to their poor flavor, color, unstable nature, and poor water solubility, and degradation by gastrointestinal enzymes. Liposomes, as ideal carriers, can encapsulate both water-soluble and fat-soluble nutrients, enhance the bioavailability of functional substances, promote the biological activity of functional substances, and control the release of nutrients. Despite their potential, liposomes still face obstacles in nutrient delivery. Therefore, the design of liposomes for special needs, optimization of the liposome preparation process, enhancement of liposome encapsulation efficiency, and industrial production are key issues that must be addressed in order to develop food-grade liposomes. Moreover, the research on surface-targeted modification and surface functionalization of liposomes is valuable for expanding the scope of application of liposomes and achieving the release of functional substances from liposomes at the appropriate time and site. The establishment of in vivo and in vitro digestion models of nutrient-loaded liposomes, in-depth study of gastrointestinal digestive behavior after liposome ingestion, targeted nutrient release, and deciphering the nutritional intervention of human diseases and positive health promotion are promising fields with broad development prospects.

Protection of osteogenic peptides in nanoliposomes: Stability, sustained release, bioaccessibility and influence on bioactive properties

This study prepared osteogenic peptides (OPs) from cod meat by hydrolysis and subsequently encapsulated them in nanoliposomes (NLP) to enhance bioaccessibility. The characterization, stability, controlled release behavior and bioactivity of OPs-loaded nanoliposomes (OPs-NLP) were investigated as well. The highest loading capacity (27.32%) was achieved in NLP loaded with 6 mg/mL of OPs. The particle size, zeta potential, and encapsulation efficiency of OPs-NLP were 70.59 nm, -11.98 mV, and 75.24%, respectively. The interaction between OPs and empty NLP was through hydrogen bonding and hydrophobic. The OPs-NLP showed the greatest stability during storage at 4 °C. The in vitro release profile of OPs from OPs-NLP fitted a one-level kinetic model best. The osteogenic activity of OPs was unaffected by NLP encapsulation, and the bioaccessibility of OPs was notably improved. These findings suggest that OPs-NLP has the potential to be used in functional foods.

An Integrated Comprehensive Peptidomics and In Silico Analysis of Bioactive Peptide-Rich Milk Fermented by Three Autochthonous Cocci Strains

Bioactive peptides (BPs) are molecules of paramount importance with great potential for the development of functional foods, nutraceuticals or therapeutics for the prevention or treatment of various diseases. A functional BP-rich dairy product was produced by lyophilisation of bovine milk fermented by the autochthonous strains Lactococcus lactis subsp. lactis ZGBP5-51, Enterococcus faecium ZGBP5-52 and Enterococcus faecalis ZGBP5-53 isolated from the same artisanal fresh cheese. The efficiency of the proteolytic system of the implemented strains in the production of BPs was confirmed by a combined high-throughput mass spectrometry (MS)-based peptidome profiling and an in silico approach. First, peptides released by microbial fermentation were identified via a non-targeted peptide analysis (NTA) comprising reversed-phase nano-liquid chromatography (RP nano-LC) coupled with matrix-assisted laser desorption/ionisation-time-of-flight/time-of-flight (MALDI-TOF/TOF) MS, and then quantified by targeted peptide analysis (TA) involving RP ultrahigh-performance LC (RP-UHPLC) coupled with triple-quadrupole MS (QQQ-MS). A combined database and literature search revealed that 10 of the 25 peptides identified in this work have bioactive properties described in the literature. Finally, by combining the output of MS-based peptidome profiling with in silico bioactivity prediction tools, three peptides (75QFLPYPYYAKPA86, 40VAPFPEVFGK49, 117ARHPHPHLSF126), whose bioactive properties have not been previously reported in the literature, were identified as potential BP candidates.

Oxidation-resistant nanoliposomes loaded with osteogenic peptides: Characteristics, stability and bioaccessibility

Phosphatidylcholine (PC) oxidation leads to the fusion of nanoliposomes and leakage of containment compounds during the storage period. This study aims to improve the oxidation resistance by partially substituting PC in the osteogenic peptides (OPs) loaded nanoliposomes with hydrogenated phosphatidylcholine (HPC). The investigation assessed the characteristics, stability, and bioaccessibility of these novel nanoliposomes. By altering the PC/HPC mass ratio from 1:0 to 0:1, an increase in the encapsulation efficiency (EE), loading capacity (LC), polydispersity index (PDI), and bioaccessibility of OPs-loaded nanoliposomes was observed. Additionally, there was a decrease in thiobarbituric acid reactive substances (TBARS), peroxide value (POV), non-volatile aldehyde, and ketone. The stability of salt decreased when using HPC alone (0:1). The performance of OPs-loaded nanoliposomes with a PC/HPC mass ratio of 1:3 was found to be satisfactory in terms of storage and pH stability. Fluorescence spectroscopy, Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared spectroscopy (FTIR) revealed a tighter lipid aggregation, enhanced intermolecular van der Waals forces, and hydrogen bond formation in membranes of nanoliposomes containing HPC. The addition of HPC to the nanoliposomes delayed the release of peptides in simulated without affecting osteogenic activity. These results provide guidance for the development of oxidation-resistant nanoliposomes loaded with OPs products.

Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant

Oxidative stress plays a major role in the pathogenesis and progression of noncommunicable diseases. Kefir is a fermented food that has been reported to repress oxidative stress. This study aimed to assess the antioxidant activity, bioactive composition, and encapsulation efficiency of white jack bean (WJB) kefir. The following procedures were conducted: WJB was prepared and converted into juice using water solvent. The sterilized WJB juice was then fermented with kefir grain (10%) for 24∼72 h. Every 24 h, the kefir was evaluated for antioxidant activity, and the dominant bioactive component suspected to be the source of the antioxidant activity was identified. The final stage was the encapsulation process. WJB kefir showed high antioxidant activity, inhibiting DPPH radicals by 90.51±4.73% and ABTS radicals by 86.63±2.34% after 72 h of fermentation. WJB kefir contained 0.35±0.01 mg GAE/g total phenolics and 0.08 mg/g total flavonoids. The LC/MS identification suggested that the bioactive antioxidant components of the WJB kefir were from the alkaloid, saponin, phenolic, and flavonoid groups. The encapsulation with maltodextrin using freeze drying resulted in microencapsulation of WJB kefir with a particle size of 6.42±0.13 μm. The encapsulation efficiency was 79.61%, and the IC50 value was 32.62 ppm. The encapsulation method was able to maintain the antioxidant stability of the kefir and extend its shelf life. WJB kefir, a nondairy, lactose-free kefir, can be used as an antioxidant functional food.

Mastering the art of taming: Reducing bitterness in fish by-products derived peptides

Processed fish by-products are valuable sources of peptides due to their high protein content. However, the bitterness of these peptides can limit their use. This review outlines the most recent advancements and information regarding the reduction of bitterness in fish by-products derived peptides. The sources and factors influencing bitterness, the transduction mechanisms involved, and strategies for reducing bitterness are highlighted. Bitterness in peptides is mainly influenced by the source, preparation method, presence of hydrophobic amino acid groups, binding to bitter receptors, and amino acid sequence. The most widely utilized techniques for eliminating bitterness or enhancing taste include the Maillard reaction, encapsulation, seperating undesirable components, and bitter-blockers. Finally, a summary of the current challenges and future prospects in the domain of fish by-products derived peptides is given. Despite some limitations, such as residual bitterness and limited industrial application, there is a need for further research to reduce the bitterness of fish by-products derived peptides. To achieve this goal, future studies should focus on the technology of fish by-products derived peptide bitterness diminishment, with the aim of producing high-quality products that meet consumer expectations.

Encapsulation of Vitamins Using Nanoliposome: Recent Advances and Perspectives

Nowadays the importance of vitamins is clear for everyone. However, many patients are suffering from insufficient intake of vitamins. Incomplete intake of different vitamins from food sources due to their destruction during food processing or decrease in their bioavailability when mixing with other food materials, are factors resulting in vitamin deficiency in the body. Therefore, various lipid based nanocarriers such as nanoliposomes were developed to increase the bioavailability of bioactive compounds. Since the function of nanoliposomes containing vitamins on the body has a direct relationship with the quality of produced nanoliposomes, this review study was planned to investigate the several aspects of liposomal characteristics such as size, polydispersity index, zeta potential, and encapsulation efficiency on the quality of synthesized vitamin-loaded nanoliposomes.

Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried Oysters

Lipid and protein oxidation is a main problem related to the preservation of dried aquatic products. Rosemary oleoresin is widely used as an antioxidant, but its application is limited due to its instability and easy degradation. Nanoliposome encapsulation is a promising and rapidly emerging technology in which antioxidants are incorporated into the liposomes to provide the food high quality, safety and long shelf life. The objectives of this study were to prepare nanoliposome coatings of rosemary oleoresin to enhance the antioxidant stability, and to evaluate their potential application in inhibiting protein and lipid oxidation in dried oysters during storage. The nanoliposomes encapsulating rosemary oleoresin were applied with a thin-film evaporation method, and the optimal amount of encapsulated rosemary oleoresin was chosen based on changes in the dynamic light scattering, Zeta potential, and encapsulation efficiency of the nanoliposomes. The Fourier transform-infrared spectroscopy of rosemary oleoresin nanoliposomes showed no new characteristic peaks formed after rosemary oleoresin encapsulation, and the particle size of rosemary oleoresin nanoliposomes was 100-200 nm in transmission electron microscopy. The differential scanning calorimetry indicated that the nanoliposomes coated with rosemary oleoresin had better thermal stability. Rosemary oleoresin nanoliposomes presented good antioxidant stability, and still maintained 48% DPPH radical-scavenging activity and 45% ABTS radical-scavenging activity after 28 d of storage, which was 3.7 times and 2.8 times higher than that of empty nanoliposomes, respectively. Compared with the control, the dried oysters coated with rosemary oleoresin nanoliposomes showed significantly lower values of carbonyl, sulfhydryl content, thiobarbituric acid reactive substances, Peroxide value, and 4-Hydroxynonenal contents during 28 d of storage. The results provide a theoretical basis for developing an efficient and long-term antioxidant approach.

Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates

Recent scientific evidence indicates that protein hydrolysates contain bioactive peptides that have potential benefits for human health. However, the bitter-tasting hydrophobic peptides in protein hydrolysates negatively affect the sensory quality of resulting products and limit their utilization in food and pharmaceutical industries. The approaches to reduce, mask, and remove bitter taste from protein hydrolysates have been extensively reported. This review paper focuses on the advances in the knowledge regarding the structure-bitterness relationship of peptides, the release mechanism of bitter peptides, and the debittering methods for protein hydrolysates. Bitter tastes generating with enzymatic hydrolysis of protein is influenced by the type, concentration, and bitter taste threshold of bitterness peptides. A "bell-shaped curve" is used to describe the relationship between the bitterness intensity of the hydrolysates and the degree of hydrolysis. The bitter receptor perceives bitter potencies of bitter peptides by the hydrophobicity recognition zone. The intensity of bitterness is influenced by hydrophobic and electronic properties of amino acids and the critical spatial structure of peptides. Compared to physicochemical debittering (i.e., selective separation, masking of bitter taste, encapsulation, Maillard reaction, and encapsulation) and other biological debittering (i.e., enzymatic hydrolysis, enzymatic deamidation, plastein reaction), enzymatic hydrolysis is a promising debittering approach as it combines protein hydrolyzation and debittering into a one-step process, but more work should be done to advance the knowledge on debittering mechanism of enzymatic hydrolysis and screening of suitable proteases. Further study can focus on combining physicochemical and biological approaches to achieve high debittering efficiency and produce high-quality products.

Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion

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Soy protein concentrate hydrolysate (SPH) has been utilized as a mixture of antioxidant peptides.

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Novel ultrasonicated hydrolysate-loaded nanoliposome carriers are developed.

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Encapsulated SPH influenced positively the liposomal nanocarriers' stability.

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Tailored release properties of SPH are shown by in vitro gastrointestinal digestion study.

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Unilamelarity and sphericity of nanoliposomes have been confirmed by TEM and SEM.

This study presents the state-of-art research about the assembly of soy proteins in nanocarriers, liposomes, and its design includes different physicochemical strategies and approaches: two-step enzymatic hydrolysis of soy concentrate, hydrolysate encapsulation by using phospholipids and cholesterol, and application of ultrasonication. Achieved results revealed that ultrasonication, together with cholesterol addition into phospholipid layers, improved the stability of nanoliposomes, and a maximum EE value of 60.5 % was obtained. Average size of peptide-loaded nanoliposomes was found to be from 191.1 to 286.7 nm, with a ζ potential of −25.5 to −34.6 mV, and a polydispersity index of 0.250–0.390. Ultrasound-assisted encapsulation process did not lead to a decrease in the antioxidant activity of the trapped peptides. FTIR has indicated an effective hydrophobic interaction between phosphatidylcholine and hydrolysate peptides. TEM and SEM have confirmed the spherical nanocarrier structure and unilamelarity. Prolonged gastrointestinal release and stability of peptides have been enabled by liposome nanocarriers.

Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (Juglans regia L.) meal

This study aimed to encapsulate walnut peptides with different molecular weights (crude peptides, 5-10 kDa and < 5 kDa) within nanoliposomes. The peptides with molecular weight (MW) of 5-10 kDa (F2) was chosen as a representative sample to indicate the formation mechanism of nanoliposomes using scanning electron microscopy (SEM) and transmission electron microscope (TEM). The storage and simulated digestion experiment were carried out to evaluate the protective effect of nanoliposomes loading walnut peptides. Our results indicated that the amino acid composition was affected by peptide MW, and F2 exhibited the highest content of hydrophobic amino acids content. The MW of peptides also affected the distribution of the peptide of nanoliposomes, resulting in changes in particle size, ζ-potential, and encapsulation efficiency. The SEM exhibited that a high concentration of nanoliposomes might result in phospholipid fusion and larger particle diameters. The TEM showed individual nanoliposomes had spherical, smooth and full vesicle structures. The nanoliposomes could improve the stability of walnut peptides during storage. The maximum peptides retention after in vitro digestion was 61.6%, indicating a better sustained release in gastric digestion. The present study suggested that nanoliposomes can offer adequate protection to the walnut peptides during storage and digestion.

Encapsulation of oyster protein hydrolysates in nanoliposomes: Vesicle characteristics, storage stability, in vitro release, and gastrointestinal digestion

In this study, oyster protein hydrolysates (OPH) were obtained from oyster meat by hydrolysis using animal complex proteases and then encapsulated in nanoliposomes. The physicochemical properties, stability, and digestive characteristics of OPH-loaded nanoliposomes were evaluated. The average size and zeta potential ranged from 95.64 to 102.39 nm and from -47.36 to -36.43 mV, respectively. Liposomes containing 4 mg/mL OPH had the highest encapsulation efficiency (74.53%). Fourier transform infrared spectroscopy analysis showed that effective ionic complexation and hydrogen bonding existed between phospholipid and peptides. The liposomes exhibited the highest stability when stored at 4 °C. Liposomal encapsulation may protect the antioxidant peptides in OPH during storage and simulated digestion. The nanoliposomes were not hydrolyzed and the structural integrity was maintained in gastric digestion, but exhibited lower stability in the intestinal phase. A prolonged release of OPH from nanoliposomes was also observed as compared with free OPH. Liposome containing protein hydrolysates may be used as a formula in functional foods. PRACTICAL APPLICATION: This study provides some useful information on the application of oyster protein hydrolysates or peptides in functional foods. The incorporation into liposomes may protect the hydrolysates against harsh conditions during storage and digestion, and also prolong the release time.

Preparation, characterization and release behavior of chitosan-coated nanoliposomes (chitosomes) containing olive leaf extract optimized by response surface methodology

This study was dedicated to the optimization and preparation of chitosan-coated liposomes (chitosomes) as promising nanocarriers for retention of olive leaf extract optimized by Response surface methodology (RSM) based on central composite design. Accordingly, the best sample was chosen for further tests with the encapsulation efficiency, stability and electrical conductivity of 94%, 98% and 9.545 mS respectively. The average size of the optimal chitosome and nanoliposome were lower than 100 nm and the zeta potential was altered from a negative charge to positive after addition coating process with chitosan. Moreover, the differential scanning calorimetry of blank and loaded chitosome revealed the increase of fluidity and lower temperature of phase transition in loaded chitosome compared to blank one. FTIR spectra demonstrated that electrostatic interactions and hydrogen bonds occur between phospholipid polar groups, chitosan amine moieties and major olive leaf extract polyphenols including oleuropein and hydroxy tyrosol. Furthermore, the optimal loaded chitosome had the highest stability during 25 days at the temperature of 4 °C. Finally, the in vitro release tests were best fitted with Peppas-Sahlin and Kopcha models in food simulants and gastrointestinal simulated juice respectively revealing erosion-based release model.

Supplementary Information

The online version contains supplementary material available at (10.1007/s13197-021-04972-2).

Fractionation of Flaxseed-Derived Bioactive Peptides and Their Influence on Nanoliposomal Carriers

This study addressed the extraction, enzymatic hydrolysis, and production of peptide fractions (PF) from defatted flaxseed meal and their loading into nanoliposomes. Enzymatic hydrolysis significantly increased the free hydrophobic (from 19 to 134 mg/g) and antioxidant (from 8 to 46 mg/g) amino acids. The PF with lower molecular weights (MW < 10 kDa) had the highest scavenging capacity of DPPH^- free radicals (61.82%), ABTS⁺ (86.37%), Trolox equivalent antioxidant capacity, TEAC (2.34 mM), hydroxyl (61.91%), reducing power (0.94 Abs₇₀₀), total antioxidant activity (1.76 Abs₆₉₅), nitric oxide (49.9%), iron (69.34%), and copper (24.58%) chelating activities compared with other fractions. The physical properties (such as particle size and polydispersity index), stability, and encapsulation efficiency of nanoliposomes were affected by temperature, stress type (freeze and thaw tension), MW, and in vitro conditions (release of PF in simulated biological fluids at different times). Besides, the Fourier-transform infrared spectroscopy (FTIR) results showed the placement of peptides inside the polar regions and the bilayer membrane. The scanning electron microscopy (SEM) images of nanocarriers indicated agglomerated and relatively spherical structures. Our findings revealed the efficiency of nanoliposomes as appropriate carriers for the delivery of peptide fractions with the highest antioxidant activity.

Advancements in applications of nanotechnology in global food industry

Nanotechnology has several applications in food industry and it significantly helps in characterization, fabrication, and manipulation of nanostructures. The nanostructures improve the solubility of food ingredients in vivo, along with enhancement in their bioavailability and controlled release at the target site. These nanostructures also serve as anticaking agents, nano-additives, delivery systems for nutraceuticals, etc. Present study highlights different forms of nanoengineered structures applied in food nanotechnology to tune the characteristics of conventional food ingredients and their applications. Literature survey highlighted the application of various types of nanostructures in the food industry. The study focusses on recent advancements in preparation methods of nanostructures as food additives and packaging stuffs along with pros and cons of their application in food industry. The shortcomings associated to nanotechnology in food science have illustrated along with its tentative future perespective. The impact of eco-toxicity due to application of nanostructures has also been discussed based on recent observations. This can suppressed by the application of bioedible polymers instead of synthetic polymers.

Effect of nanoliposomal entrapment on antioxidative hydrolysates from goose blood protein

In this study, the encapsulation of goose blood hydrolysate (GBH) was performed within nanoliposomes. We investigated the physicochemical properties, stability, antioxidant indices, the morphology of nanoparticles, the digestion stability in simulated gastrointestinal fluid, differential scanning calorimetry (DSC) analysis, and Fourier transform infrared (FTIR) spectroscopy. GBH was successfully encapsulated into nanoliposomes using reverse-phase evaporation method. The entrapment efficiency of GBH-loaded nanoliposomes was about 70.99 ± 2.85%, the average particle size was 93.3 ± 2.45 nm, the zeta-potential of GBH-loaded nanoliposomes was -30 mV, and the morphology of GBH-loaded nanoliposomes was characterized by transmission electron microscope. Moreover, the results of DSC and FTIR showed that the GBH nanoliposome was more stable than the empty liposomes due to hydrogen bond complexation between liposome and GBH. The release of GBH from nanoliposomes could be significantly controlled, and the release ratios were 48.9 ± 2.96% in simulated gastric fluid and 59.9 ± 5.30% in simulated intestinal fluid, respectively, proving that degradation rate of antioxidant activities of GBH encapsulated in nanoliposomes was decreased. In conclusion, nanoliposomes embedding is a promising and effective way to increase the stability of hydrolysates from GBH and produce various types of functional food.

Antimicrobial-loaded nanocarriers for food packaging applications

Increasing the demands of consumers for organic and safer foods has led to applying new technologies for food preservation. Active packaging (AP) containing natural antimicrobial agents is a good candidate for promoting the shelf life of food products. The efficiency of AP has been enhanced through nanoencapsulation methods, in which antimicrobial-loaded nanocarriers could provide a controlled release of antimicrobial active packaging for keeping the quality of foods during storage. The main objective of this review is to introduce common methods for designing novel encapsulation delivery systems offering controlled release of antimicrobials in the AP systems. The common nanocarriers for enveloping antimicrobial agents are described and the current state of art in the application of nanoencapsulated antimicrobials in development of antimicrobial APs have been summarized and tabulated. Incorporation of a carrier loaded with natural antimicrobial agents is the most effective method for developing AP in the food packaging sector which has become possible by using nanoencapsulated antimicrobials in films or coating structures, instead of using their free form. Nanoencapsulation approaches provide many advantages including protection against environmental stresses, release control, and improving the solubility and absorption of natural antimicrobials in AP, which are the main achievements overcoming the barriers for using natural antimicrobials in food packaging.

A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review

Improper nutrition provokes many types of chronic diseases and health problems, which consequently are associated with particularly high costs of treatments. Nowadays, consumer's interest in healthy eating is shifting towards specific foods or food ingredients. As a consequence, bioactive peptides as a promising source of health promoting food additives are currently an intensely debated topic in research. Process design is still on its early stages and is significantly influenced by important preliminary decisions. Thus, parameters like peptide bioactivity within the product, selection of the protein source, enzyme selection for hydrolysis, peptide enrichment method, as well as stability of the peptides within the food matrix and bioavailability are sensitive decision points, which have to be purposefully coordinated, as they are directly linked to amino acid content and structure properties of the peptides. Branched chain amino acids (BCAA) are essential components for humans, possessing various important physiologic functions within the body. Incorporated within peptide sequences, they may induce dual functions, when used as nutraceuticals in functional food, thus preserving the foodstuff and prevent several widespread diseases. Furthermore, there is evidence that consuming this peptide-class can be a nutritional support for elderly people or improve human health to prevent diseases caused by incorrect nutrition. Based on the knowledge about the role of BCAA within various peptide functions, discussed in the review, special attention is given to different approaches for systematic selection of the protein source and enzymes used in hydrolysis, as well as suitable peptide enrichment methods, thereby showing current trends in research.

Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity

In this paper, the fabrication of algal extract-loaded nanoliposomes was optimized based on the central composite response surface design. Different concentrations of phenolic compounds (500, 1,000, and 1,500 ppm) of algal extract and lecithin (0.5, 1.25, and 2% w/w) were applied for preparation of nanoliposomes at process temperatures of 30, 50, and 70°C. Dependent variables were zeta potential, entrapment efficiency, size, and particle size distribution. The particle size of the loaded nanoliposomes ranged from 86.6 to 118.7 nm and zeta potential from -37.3 to -50.7 mV. The optimal conditions were as follows: 0.5% lecithin, 30°C process temperature, and 1,313 ppm of the phenolic compounds extracted from algae. Under these conditions, the experimental entrapment efficiency of the phenolic compounds was 45.5 ± 1.2%. FTIR analysis has verified the encapsulation of algal extract in nanoliposomes. Algal extract phenolic compounds also increased phase transition temperature (Tc) of nanoliposomes (1.6°C to 6.3°C). Moreover, the thermo-oxidative protection of nanoliposomes for the algal extract has been proved by examining the DSC thermograms. It has been demonstrated that the formulated nanoliposomes have a good stability during storage conditions, and they are able to control the release of phenolic compounds at different pH values. During the encapsulation process, the antioxidant activity of the algal extract has been maintained to an acceptable level. Consequently, algal extract-loaded nanoliposomes can be used as a natural antioxidant in lipid-based foods.