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Mokhtari Z, Jafari SM, Ziaiifar AM, Cacciotti I. Development and characterization of caffeine-loaded nanoliposomes decorated by cationic amylose and cationic amylose- menthol inclusion complex coatings; a novel oral co-delivery system. Food Chem 2024; 463:141350. [PMID: 39316912 DOI: 10.1016/j.foodchem.2024.141350] [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: 07/29/2024] [Revised: 08/31/2024] [Accepted: 09/17/2024] [Indexed: 09/26/2024]
Abstract
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.
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Affiliation(s)
- Zohreh Mokhtari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Aman-Mohammad Ziaiifar
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ilaria Cacciotti
- Engineering Department, INSTM RU, University of Rome "Niccolò Cusano", Rome, Italy
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2
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Chu X, Zhu W, Li X, Su E, Wang J. Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques. Food Res Int 2024; 183:114234. [PMID: 38760147 DOI: 10.1016/j.foodres.2024.114234] [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: 09/25/2023] [Revised: 03/09/2024] [Accepted: 03/12/2024] [Indexed: 05/19/2024]
Abstract
Bitterness is one of the five basic tastes generally considered undesirable. The widespread presence of bitter compounds can negatively affect the palatability of foods. The classification and sensory evaluation of bitter compounds have been the focus in recent research. However, the rigorous identification of bitter tastes and further studies to effectively mask or remove them have not been thoroughly evaluated. The present paper focuses on identification of bitter compounds in foods, structural-based activation of bitter receptors, and strategies to reduce bitter compounds in foods. It also discusses the roles of metabolomics and virtual screening analysis in bitter taste. The identification of bitter compounds has seen greater success through metabolomics with multivariate statistical analysis compared to conventional chromatography, HPLC, LC-MS, and NMR techniques. However, to avoid false positives, sensory recognition should be combined. Bitter perception involves the structural activation of bitter taste receptors (TAS2Rs). Only 25 human TAS2Rs have been identified as responsible for recognizing numerous bitter compounds, showcasing their high structural diversity to bitter agonists. Thus, reducing bitterness can be achieved through several methods. Traditionally, the removal or degradation of bitter substances has been used for debittering, while the masking of bitterness presents a new effective approach to improving food flavor. Future research in food bitterness should focus on identifying unknown bitter compounds in food, elucidating the mechanisms of activation of different receptors, and developing debittering techniques based on the entire food matrix.
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Affiliation(s)
- Xinyu Chu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Wangsheng Zhu
- Engineering Technology Research Center for Plant Cell of Anhui Province, West Anhui University, Anhui 237012, China
| | - Xue Li
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Erzheng Su
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Jiahong Wang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
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3
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Thiruvalluvan M, Kaur BP, Singh A, Kumari S. Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriers. Food Sci Biotechnol 2024; 33:307-325. [PMID: 38222914 PMCID: PMC10786787 DOI: 10.1007/s10068-023-01458-z] [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: 05/11/2023] [Revised: 09/25/2023] [Accepted: 10/10/2023] [Indexed: 01/16/2024] Open
Abstract
Fruits and vegetables are one of the most consumed and processed commodities globally and comprise abundant phenolic compounds, one of the main nutraceuticals in the food industry. Comparably elevated rates of these compounds are found in waste (peel, seeds, leaf, stem, etc.) in the food processing industry. They are being investigated for their potential use in functional foods. However, phenolic compounds' low bioavailability limits their application, which can be approached by loading the phenolic compounds into an encapsulation system such as liposomal carriers. This review aims to elucidate the recent trend in extracting phenolic compounds from the waste stream and the means to load them in stable liposomes. Furthermore, the application of these liposomes with only natural extracts in food matrices is also presented. Many studies have indicated that liposomes can be a proper candidate for encapsulating and delivering phenolic compounds and as a means to increase their bioavailability.
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Affiliation(s)
- Manonmani Thiruvalluvan
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Anupama Singh
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Sanjana Kumari
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
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4
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Zarif B, Shabbir S, Shahid R, Noor T, Imran M. Proteosomes based on milk phospholipids and proteins to enhance the stability and bioaccessibility of β-carotene. Food Chem 2023; 429:136841. [PMID: 37459709 DOI: 10.1016/j.foodchem.2023.136841] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 06/16/2023] [Accepted: 07/06/2023] [Indexed: 08/24/2023]
Abstract
Proteosomes (P) based on milk fat globule membrane's phospholipids (MPs), whey protein isolate (WPI) and sodium caseinate (CasNa) were developed by ultrasonication to encapsulate β-carotene. Entirely milk-ingredients based proteosomes (WPI-MPs-P and CasNa-MPs-P) revealed homogenous distribution with size diameters < 250 nm. WPI-MPs-P depicted positive ζ-potential values (+15.7 ± 0.5 mV), while CasNa-MPs-P demonstrated negative (-32.5 ± 3.4 mV) values of surface charge, respectively and hydrophilic nature of proteosomes was observed by measuring contact-angle (θ). AFM and SEM exhibited spherical to oval and slightly irregular morphology of nanocarriers. For various concentrations of β-carotene, the highest encapsulation efficiency of β-carotene was 90 ± 0.2% and 92 ± 0.8% in WPI-MPs-P and CasNa-MPs-P respectively. FTIR analyses confirmed the hydrophobic and electrostatic interactions-based encapsulation of β-carotene. Beneficial antioxidant-potential of β-carotene was retained after its encapsulation in the proteosomes. Proteosomes increased the digestive-stability (>50%) and bioaccessibility (>85%) of β-carotene. Thus, milk-ingredients based proteosomes offer a novel-strategy to develop functional dairy products to overcome widespread vitamin-A-deficiency.
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Affiliation(s)
- Bina Zarif
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan
| | - Saima Shabbir
- Department of Materials Science and Engineering, Institute of Space Technology, Islamabad 44000, Pakistan
| | - Ramla Shahid
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan
| | - Tayyaba Noor
- School of Chemical and Materials Engineering (SCME), National University of Science and Technology (NUST), Islamabad, Pakistan
| | - Muhammad Imran
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan.
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5
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Yan H, Li Y, Li S, Wu D, Xu Y, Hu J. Phosphatidylserine-functionalized liposomes-in-microgels for delivering genistein to effectively treat ulcerative colitis. J Mater Chem B 2023; 11:10404-10417. [PMID: 37877170 DOI: 10.1039/d3tb00812f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2023]
Abstract
Ulcerative colitis (UC) is an inflammatory disease involving ulcers in the colon and rectum. The conventional treatments for UC still have many limitations, such as non-specific release, adverse effects and low absorption, resulting in the poor bioavailability of therapeutic agents. To address these challenges, targeting delivery systems are required to specifically deliver drugs to the colonic site with controlled release. Herein, we present a novel microgel oral delivery system, loaded with liposome nanoparticles (Li NPs) containing a natural anti-inflammatory compound genistein (Gen) into alginate microgels, thereby achieving the targeted release of Gen in the colonic region and ameliorating UC symptoms. Initially, Gen was loaded into phosphatidylserine (PS)-functionalized Li NPs to form Gen@Li NPs with an average size of 245.9 ± 9.6 nm. In vitro assessments confirmed that Gen@Li NPs efficiently targeted macrophages and facilitated the internalization of Gen into cells. To prevent rapid degradation in the harsh gastrointestinal tract, Gen@Li NPs were further encapsulated into alginate microgels through electric spraying technology, forming Gen@Li microgels. In vivo distribution tests demonstrated that Gen@Li microgels possessed long-term retention in the colon and gradual release characteristics compared to Gen@Li NPs. Furthermore, in vivo experiments confirmed that Gen@Li microgels significantly alleviated UC symptoms in mice induced by dextran sulfate sodium salt (DSS) mainly through reducing the expression levels of pro-inflammatory cytokines (TNF-α, IL-1β and IL-6) and promoting colonic mucosal barrier repair through upregulation of mucosal protein expression. This study shed light on the potential of utilizing oral administration of natural compounds for UC treatment.
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Affiliation(s)
- Huijia Yan
- Research Group of Nutrition and Health, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Yanfei Li
- Research Group of Nutrition and Health, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Sihui Li
- Research Group of Nutrition and Health, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Di Wu
- Research Group of Nutrition and Health, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Yu Xu
- Research Group of Nutrition and Health, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Jiangning Hu
- Research Group of Nutrition and Health, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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6
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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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Amiri H, Shabanpour B, Pourashouri P, kashiri M. Encapsulation of marine bioactive compounds using liposome technique: evaluation of physicochemical properties and oxidative stability during storage. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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8
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Amjadi S, Almasi H, Hamishehkar H, Alizadeh Khaledabad M, Lim LT. Cationic inulin as a new surface decoration hydrocolloid for improving the stability of liposomal nanocarriers. Colloids Surf B Biointerfaces 2022; 213:112401. [PMID: 35151992 DOI: 10.1016/j.colsurfb.2022.112401] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 12/28/2021] [Accepted: 02/04/2022] [Indexed: 11/29/2022]
Abstract
The aim of the present study was to investigate the cationization of inulin with Williamson's etherification method, and compare cationic inulin with unmodified inulin coatings for stabilizing nanoliposomes (NLPs). The synthetized cationic inulin was characterized by Fourier transforms infrared (FT-IR) spectroscopy, carbon hydrogen nitrogen (CHN) elemental analysis, and energy-dispersive X-ray spectroscopy. Three concentrations of inulin and cationic inulin (1, 2, and 4 mg/mL) were used for the coating of NLPs. The concentration of 4 mg/mL was found to be optimal for inulin and cationic inulin as surface coating, on the basis of particle size, zeta potential, and microstructural morphology. The lowest values of particle size (93.41 nm), polydispersity index (0.25), and negative zeta potential (-24.41 mV) were related to the coated NLPs with cationic inulin at a concentration of 4 mg/mL. The transmission electron microscopy image of the coated NLPs with cationic inulin exhibited a spherical and core-shell structure. The coated NLPs with cationic inulin showed the highest thermal stability, physical stability, and oxidative stability. In conclusion, cationic inulin coating conferred a stronger protection than the unmodified inulin coating of NLPs. The technique developed here can be applied for surface decoration of NLPs to improve their stability.
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Affiliation(s)
- Sajed Amjadi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran.
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Alizadeh Khaledabad
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
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9
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Atilgan MR, Bayraktar O. Enhancing shelf life and functionality of food matrices by utilization of natural compounds. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Oguz Bayraktar
- Faculty of Engineering, Department of Bioengineering Ege University Izmir Turkey
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10
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de Oliveira Mallia J, Galea R, Nag R, Cummins E, Gatt R, Valdramidis V. Nanoparticle Food Applications and Their Toxicity: Current Trends and Needs in Risk Assessment Strategies. J Food Prot 2022; 85:355-372. [PMID: 34614149 DOI: 10.4315/jfp-21-184] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Accepted: 10/05/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Nanotechnology has developed into one of the most groundbreaking scientific fields in the last few decades because it exploits the enhanced reactivity of materials at the atomic scale. The current classification of nanoparticles (NPs) used in foods is outlined in relation to the production and physicochemical characteristics. This review aims to concisely present the most popular and widely used inorganic and organic NPs in food industries. Considering that the toxicity of NPs is often associated with chemical reactivity, a series of in vitro toxicity studies are also summarized, integrating information on the type of NP studies and reported specifications, type of cells used, exposure conditions, and assessed end points. The important role of the digestive system in the absorption and distribution of nanoformulated foods within the body and how this affects the resultant cytotoxicity. Examples of how NPs and their accumulation within different organs are presented in relation to the consumption of specific foods. Finally, the role of developing human health risk assessments to characterize both the potential impact of the hazard and the likelihood or level of human exposure is outlined. Uncertainties exist around risk and exposure assessments of NPs due to limited information on several aspects, including toxicity, behavior, and bioaccumulation. Overall, this review presents current trends and needs for future assessments in toxicity evaluation to ensure the safe application of NPs in the food industry. HIGHLIGHTS
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Affiliation(s)
- Jefferson de Oliveira Mallia
- Department of Food Sciences and Nutrition, Faculty of Health Sciences, University College Dublin, Belfield, Dublin 4, Ireland.,Metamaterials Unit, Faculty of Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Russell Galea
- Metamaterials Unit, Faculty of Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Rajat Nag
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Enda Cummins
- UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland
| | - Ruben Gatt
- Metamaterials Unit, Faculty of Science, University College Dublin, Belfield, Dublin 4, Ireland.,Centre for Molecular Medicine and Biobanking, University of Malta, Msida MSD2080, Malta; and
| | - Vasilis Valdramidis
- Department of Food Sciences and Nutrition, Faculty of Health Sciences, University College Dublin, Belfield, Dublin 4, Ireland.,Centre for Molecular Medicine and Biobanking, University of Malta, Msida MSD2080, Malta; and
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11
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Gastrointestinal digestive fate of whey protein isolate coated liposomes loading astaxanthin: Lipolysis, release, and bioaccessibility. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101464] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104745] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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13
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Abstract
For the past few years, there has been a surge in the use of nutraceuticals. The global nutraceuticals market in 2020 was USD 417.66 billion, and the market value is expected to increase by 8.9% compound annual growth rate from 2020 to 2028. This is because nutraceuticals are used to treat and prevent various diseases such as cancer, skin disorders, gastrointestinal, ophthalmic, diabetes, obesity, and central nervous system-related diseases. Nutritious food provides the required amount of nutrition to the human body through diet, whereas most of the bioactive agents present in the nutrients are highly lipophilic, with low aqueous solubility leading to poor dissolution and oral bioavailability. Also, the nutraceuticals like curcumin, carotenoids, anthocyanins, omega-3 fatty acids, vitamins C, vitamin B12, and quercetin have limitations such as poor solubility, chemical instability, bitter taste, and an unpleasant odor. Additionally, the presence of gastrointestinal (GIT) membrane barriers, varied pH, and reaction with GIT enzymes cause the degradation of some of the nutraceuticals. Nanotechnology-based nutrient delivery systems can be used to improve oral bioavailability by increasing nutraceutical stability in foods and GIT, increasing nutraceutical solubility in intestinal fluids, and decreasing first-pass metabolism in the gut and liver. This article has compiled the properties and applications of various nanocarriers such as polymeric nanoparticles, micelles, liposomes, niosomes, solid lipid nanocarriers, nanostructured lipid carrier, microemulsion, nanoemulsion, dendrimers in organic nanoparticles, and nanocomposites for effective delivery of bioactive molecules.
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14
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Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106890] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Sodium caseinate-coated and β-cyclodextrin/vitamin E inclusion complex-loaded nanoliposomes: A novel stabilized nanocarrier. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112174] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Amjadi S, Almasi H, Hamishehkar H, Alizadeh Khaledabad M, Lim LT. Coating of betanin and carvone Co-loaded nanoliposomes with synthesized cationic inulin: A strategy for enhancing the stability and bioavailability. Food Chem 2021; 373:131403. [PMID: 34710692 DOI: 10.1016/j.foodchem.2021.131403] [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: 06/08/2021] [Revised: 09/26/2021] [Accepted: 10/11/2021] [Indexed: 01/02/2023]
Abstract
Betanin (BET) and carvone (CAR) as antioxidant and antibacterial compounds were co-loaded in the coated nanoliposomes (NLPs) with cationic inulin to improve their stability and bioavailability. A cationic inulin was successfully synthesized and used for surface coating of the NLPs. The zeta potential, particle size, and PDI values of the coated NLPs were 21.70 ± 7.00 mV, 143.5 ± 15.2 nm, and 0.35 ± 0.03 respectively. The encapsulation efficiency values of the coated NLPs for BE and CAR were 86.1 ± 3.9 and 77.2 ± 5.2 %, respectively. Electron microscopy results showed that the coated NLPs had spherical and core-shell structures. The slowest sustained release profile in the simulated gastrointestinal condition was obtained for the coated NLPs. The physical and oxidative stability of NLPs, as well as the physical stability of loaded compounds were improved by surface coating. In conclusion, the developed nanocarrier is a suitable platform to use all benefits of BET and CAR in the food industry.
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Affiliation(s)
- Sajed Amjadi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia 57561-51818, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia 57561-51818, Iran.
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
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17
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Post-Processing Techniques for the Improvement of Liposome Stability. Pharmaceutics 2021; 13:pharmaceutics13071023. [PMID: 34371715 PMCID: PMC8309137 DOI: 10.3390/pharmaceutics13071023] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/25/2021] [Accepted: 06/30/2021] [Indexed: 02/06/2023] Open
Abstract
Liposomes have been utilized as a drug delivery system to increase the bioavailability of drugs and to control the rate of drug release at the target site of action. However, the occurrence of self-aggregation, coalescence, flocculation and the precipitation of aqueous liposomes during formulation or storage can cause degradation of the vesicle structure, leading to the decomposition of liposomes. To increase the stability of liposomes, post-processing techniques have been applied as an additional process to liposomes after formulation to remove water and generate dry liposome particles with a higher stability and greater accessibility for drug administration in comparison with aqueous liposomes. This review covers the effect of these techniques including freeze drying, spray drying and spray freeze drying on the stability, physicochemical properties and drug encapsulation efficiency of dry liposomes. The parameters affecting the properties of liposomes during the drying process are also highlighted in this review. In addition, the impact of using a protective agent to overcome such limitations of each process is thoroughly discussed through various studies.
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18
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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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Ghiasi F, Eskandari MH, Golmakani MT, Rubio RG, Ortega F. Build-Up of a 3D Organogel Network within the Bilayer Shell of Nanoliposomes. A Novel Delivery System for Vitamin D 3: Preparation, Characterization, and Physicochemical Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2585-2594. [PMID: 33617257 PMCID: PMC8478283 DOI: 10.1021/acs.jafc.0c06680] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
The inherent thermodynamic instability of liposomes during production and storage has limited their widespread applications. Therefore, a novel structure of food-grade nanoliposomes stabilized by a 3D organogel network within the bilayer shell was developed through the extrusion process and successfully applied to encapsulate vitamin D3. A huge flocculation and a significant reduction of zeta potential (-17 mV) were observed in control nanoliposomes (without the organogel shell) after 2 months of storage at 4 °C, while the sample with a gelled bilayer showed excellent stability with a particle diameter of 105 nm and a high negative zeta potential (-63.4 mV), even after 3 months. The development of spherical vesicles was confirmed by TEM. Interestingly, the gelled bilayer shell led to improved stability against osmotically active divalent salt ions. Electron paramagnetic resonance confirmed the higher rigidity of the shell bilayer upon gelation. The novel liposome offered a dramatic increase in encapsulation efficiency and loading of vitamin D3 compared to those of control.
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Affiliation(s)
- Fatemeh Ghiasi
- Department
of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71946-84636, Iran
| | - Mohammad Hadi Eskandari
- Department
of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71946-84636, Iran
| | - Mohammad-Taghi Golmakani
- Department
of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71946-84636, Iran
| | - Ramón G. Rubio
- Departamento
de Química Física, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Ciudad Universitaria S/n, Madrid 28040, Spain
- Instituto
Pluridisciplinar, Universidad Complutense
de Madrid, Paseo Juan
XXIII 1, Madrid 28040, Spain
| | - Francisco Ortega
- Departamento
de Química Física, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Ciudad Universitaria S/n, Madrid 28040, Spain
- Instituto
Pluridisciplinar, Universidad Complutense
de Madrid, Paseo Juan
XXIII 1, Madrid 28040, Spain
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20
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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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21
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Manconi M, Caddeo C, Manca ML, Fadda AM. Oral delivery of natural compounds by phospholipid vesicles. Nanomedicine (Lond) 2020; 15:1795-1803. [PMID: 32698672 DOI: 10.2217/nnm-2020-0085] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The purpose of this report is to summarize and critically analyze emerging trends in phospholipid vesicles for the oral delivery of natural compounds. Liposomes have long been used as delivery systems, thanks to their ability to incorporate diverse bioactives, their biocompatibility and safety. However, the efficacy of oral liposomes is hampered by their low stability under the harsh conditions of the gastrointestinal tract. Different approaches have been utilized with the aim of improving the stability of liposomes and the payload after oral administration. This report provides an overview on the phospholipid vesicles used for oral delivery of natural compounds, exploring the current strategies to improve their performance by modifying the lipid bilayer composition and assembly or the physical state.
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Affiliation(s)
- Maria Manconi
- Department of Life & Environmental Sciences, University of Cagliari, Via Ospedale 72, Cagliari, 09124, Italy
| | - Carla Caddeo
- Department of Life & Environmental Sciences, University of Cagliari, Via Ospedale 72, Cagliari, 09124, Italy
| | - Maria Letizia Manca
- Department of Life & Environmental Sciences, University of Cagliari, Via Ospedale 72, Cagliari, 09124, Italy
| | - Anna Maria Fadda
- Department of Life & Environmental Sciences, University of Cagliari, Via Ospedale 72, Cagliari, 09124, Italy
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22
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Ghaleshahi AZ, Rajabzadeh G, Ezzatpanah H. Influence of Sodium Alginate and Genipin on Stability of Chitosome Containing Perilla Oil in Model and Real Drink. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900358] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Atefah Zamani Ghaleshahi
- Department of Food Science and TechnologyScience and Research BranchIslamic Azad University Tehran 1477893855 Iran
| | - Ghadir Rajabzadeh
- Department of NanotechnologyResearch Institute of Food Science and Technology Mashhad 9185176933 Iran
| | - Hamid Ezzatpanah
- Department of Food Science and TechnologyScience and Research BranchIslamic Azad University Tehran 1477893855 Iran
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23
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Pan L, Zhang X, Fan X, Li H, Xu B, Li X. Whey Protein Isolate Coated Liposomes as Novel Carrier Systems for Astaxanthin. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900325] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Li Pan
- Province Key Laboratory of Transformation and Utilization of Cereal ResourceHenan University of Technology Zhengzhou 450001 P. R. China
| | - Xin Zhang
- Province Key Laboratory of Transformation and Utilization of Cereal ResourceHenan University of Technology Zhengzhou 450001 P. R. China
| | - Xiaozu Fan
- Province Key Laboratory of Transformation and Utilization of Cereal ResourceHenan University of Technology Zhengzhou 450001 P. R. China
| | - Hua Li
- Province Key Laboratory of Transformation and Utilization of Cereal ResourceHenan University of Technology Zhengzhou 450001 P. R. China
| | - Baocheng Xu
- College of Food and BioengineeringHenan University of Science and Technology Luoyang 471003 P. R. China
| | - Xueqin Li
- Province Key Laboratory of Transformation and Utilization of Cereal ResourceHenan University of Technology Zhengzhou 450001 P. R. China
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24
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Ali A, Ahmad U, Akhtar J, Badruddeen, Khan MM. Engineered nano scale formulation strategies to augment efficiency of nutraceuticals. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103554] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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25
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Wang X, Swing CJ, Feng T, Xia S, Yu J, Zhang X. Effects of environmental pH and ionic strength on the physical stability of cinnamaldehyde-loaded liposomes. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1627887] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Xuejiao Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
| | - Caleb John Swing
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
| | - Tingting Feng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control, Jiangnan University , Wuxi , Jiangsu , People’s Republic of China
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26
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Yi X, Zheng Q, Pan MH, Chiou YS, Li Z, Li L, Chen Y, Hu J, Duan S, Wei S, Ding B. Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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27
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Alehosseini A, Gómez-Mascaraque LG, Martínez-Sanz M, López-Rubio A. Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.056] [Citation(s) in RCA: 96] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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29
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Advances and challenges in liposome digestion: Surface interaction, biological fate, and GIT modeling. Adv Colloid Interface Sci 2019; 263:52-67. [PMID: 30508694 DOI: 10.1016/j.cis.2018.11.007] [Citation(s) in RCA: 92] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 11/09/2018] [Accepted: 11/25/2018] [Indexed: 11/22/2022]
Abstract
During the past 50 years, there has been increased interest in liposomes as carriers of pharmaceutical, cosmetic, and agricultural products. More recently, much progress has been made in the use of surface-modified formulas in experimental food matrices. However, before the viability and the applications of nutrients in liposomal form in the edible field can be determined, the digestion behavior along the human gastrointestinal tract (GIT) must be clarified. In vitro digestion models, from static models to dynamic mono-/bi-/multi-compartmental models, are increasingly being developed and applied as alternatives to in vivo assays. This review describes the surface interactions of liposomes with their encapsulated ingredients and with external food components and updates the biological fate of liposomes after ingestion. It summarizes current models for the human stomach and intestine that are available and their relevance in nutritional studies. It highlights limitations and challenges in the use of these models for liposomal colloid system digestion and discusses crucial factors, such as enzymes and bile salts, that affect liposomal bilayer degradation.
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30
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Fate of edible solid lipid nanoparticles (SLN) in surfactant stabilized o/w emulsions. Part 2: Release and partitioning behavior of lipophilic probes from SLN into different phases of o/w emulsions. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2017.05.050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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31
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Protein aggregation, water binding and thermal gelation of salt-ground hake muscle in the presence of wet and dried soy phosphatidylcholine liposomes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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33
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Gómez-Mascaraque LG, Casagrande Sipoli C, Gaziola de La Torre L, López-Rubio A. A step forward towards the design of a continuous process to produce hybrid liposome/protein microcapsules. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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Gomaa AI, Martinent C, Hammami R, Fliss I, Subirade M. Dual Coating of Liposomes as Encapsulating Matrix of Antimicrobial Peptides: Development and Characterization. Front Chem 2017; 5:103. [PMID: 29204423 PMCID: PMC5698301 DOI: 10.3389/fchem.2017.00103] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Accepted: 11/03/2017] [Indexed: 11/13/2022] Open
Abstract
Antimicrobial peptides have been proposed as a potential biopreservatives in pharmaceutical research and agribusiness. However, many limitations hinder their utilization, such as their vulnerability to proteolytic digestion and their potential interaction with other food ingredients in complex food systems. One approach to overcome such problems is developing formulations entrapping and thereby protecting the antimicrobial peptides. Liposome encapsulation is a strategy that could be implemented to combine protection of the antimicrobial activity of the peptides from proteolytic enzymes and the controlled release of the encapsulated active ingredients. The objective of this study was to develop dual-coated food grade liposome formulations for oral administration of bacteriocins. The formulations were developed from anionic and cationic phospholipids as models of negatively and positively charged liposomes, respectively. Liposomes were prepared by the hydration of lipid films. Subsequently, the liposomes were coated with two layers comprising a biopolymer network (pectin) and whey proteins (WPI) in order to further improve their stability and enable the gradual release of the developed liposomes. Liposomes were characterized for their size, charge, molecular structure, morphology, encapsulation efficiency, and release. The results of FTIR, zeta potential, size distribution, and transmission electron microscopy (TEM) confirmed that the liposomes were efficiently coated. Ionic interactions were involved in the stabilization of the positively charged liposome formulations. Negatively charge liposome formulations were stabilized through weak interactions. The release study proved the efficiency of dual coating on the protection of liposomes against gastrointestinal digestion. This work is the first to study the encapsulation of antimicrobial peptides in dual-coated liposomes. Furthermore, the work successfully encapsulated MccJ25 in both negative and positive liposome models.
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Affiliation(s)
- Ahmed I Gomaa
- Department of Food Science, Laval University, Quebec City, QC, Canada.,Institute of Nutrition and Functional Foods, Quebec City, QC, Canada.,National Research Center, Food Science and Nutrition Department, Cairo, Egypt
| | - Cynthia Martinent
- Department of Food Science, Laval University, Quebec City, QC, Canada.,Institute of Nutrition and Functional Foods, Quebec City, QC, Canada
| | - Riadh Hammami
- Faculty of Health Sciences, School of Nutrition Sciences, University of Ottawa, Ottawa, ON, Canada
| | - Ismail Fliss
- Department of Food Science, Laval University, Quebec City, QC, Canada.,Institute of Nutrition and Functional Foods, Quebec City, QC, Canada
| | - Muriel Subirade
- Department of Food Science, Laval University, Quebec City, QC, Canada.,Institute of Nutrition and Functional Foods, Quebec City, QC, Canada
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35
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Toniazzo T, Galeskas H, Dacanal GC, Pinho SC. Production of Cornstarch Granules Enriched with Quercetin Liposomes by Aggregation of Particulate Binary Mixtures Using High Shear Process. J Food Sci 2017; 82:2626-2633. [PMID: 29023716 DOI: 10.1111/1750-3841.13922] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 08/18/2017] [Accepted: 08/22/2017] [Indexed: 12/31/2022]
Abstract
Liposomes are colloidal structures capable of encapsulating, protecting, and releasing hydrophobic bioctives, as flavonoids. Quercetin is a flavonoid with high antioxidant activity that provides benefits to health. The wet-agglomeration processes in high-shear equipment are useful to produce granules from binary mixtures, obtaining a powder with homogeneous composition and without segregation or elutriation of fine particles. In this study, the binary mixtures containing microparticles of native cornstarch and nanoparticles of quercetin liposomes were aggregated in high-shear batches, using maltodextrin solution as binder agent. The cornstarch was enriched by agglomeration with 8%, 22%, and 30% (w/w) of quercetin-loaded lyophilized liposomes and the physical properties were evaluated. The moisture of all formulations showed similar values ranging from 4.42% to 4.57%. The values of hygroscopicity (g adsorbed water/100 g of dry matter) indicated the lyophilized liposomes were able to decrease the capacity of the agglomerated cornstarch to absorb water, decreasing the possibility of microbiological contamination. The addition of quercetin-loaded lyophilized liposomes improved the flowability and turned the powder (agglomerated cornstarch) less cohesive. The pasting properties of enriched agglomerated cornstarch decreased the pasting temperature about 10 °C, and the cornstarch agglomerated with 8% (w/w) of quercetin-loaded lyophilized liposomes showed no significance difference in the peak viscosity. Agglomeration of cornstarch with more than 8% (w/w) lyophilized liposomes decreased the tendency of starch to retrograde, which is very interesting for food products which requires low levels of retrogradation of granules for their stability. PRACTICAL APPLICATION This study is an unprecedent association of 2 technologies, nanoencapsulation and wet agglomeration, here used together to enrich cornstarch with quercetin. The agglomeration process was used to obtain granules of cornstarch, an ingredient extremely used in the food industry, enriched with quercetin-loaded lyophilized liposomes. The goals were both the improvement of the nutritional quality and the increase of the added value of the cornstarch.
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Affiliation(s)
- Taíse Toniazzo
- Dept. of Food Engineering, School of Animal Science and Food Engineering, Univ. of São Paulo (USP), Brazil
| | - Helena Galeskas
- Dept. of Food Engineering, School of Animal Science and Food Engineering, Univ. of São Paulo (USP), Brazil
| | - Gustavo C Dacanal
- Dept. of Food Engineering, School of Animal Science and Food Engineering, Univ. of São Paulo (USP), Brazil
| | - Samantha C Pinho
- Dept. of Food Engineering, School of Animal Science and Food Engineering, Univ. of São Paulo (USP), Brazil
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36
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Gómez-Mascaraque LG, Casagrande Sipoli C, de La Torre LG, López-Rubio A. Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin. Food Chem 2017; 233:343-350. [DOI: 10.1016/j.foodchem.2017.04.133] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 03/22/2017] [Accepted: 04/20/2017] [Indexed: 01/23/2023]
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37
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Kirtil E, Dag D, Guner S, Unal K, Oztop MH. Dynamics of unloaded and green tea extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T 2 relaxation. Food Res Int 2017; 99:807-814. [DOI: 10.1016/j.foodres.2017.06.064] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2017] [Revised: 06/20/2017] [Accepted: 06/27/2017] [Indexed: 11/16/2022]
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38
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Semenova M. Protein–polysaccharide associative interactions in the design of tailor-made colloidal particles. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2016.12.003] [Citation(s) in RCA: 80] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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39
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Liu W, Tian M, Kong Y, Lu J, Li N, Han J. Multilayered vitamin C nanoliposomes by self-assembly of alginate and chitosan: Long-term stability and feasibility application in mandarin juice. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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40
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Liu W, Kong Y, Tu P, Lu J, Liu C, Liu W, Han J, Liu J. Physical–chemical stability and in vitro digestibility of hybrid nanoparticles based on the layer-by-layer assembly of lactoferrin and BSA on liposomes. Food Funct 2017; 8:1688-1697. [DOI: 10.1039/c7fo00308k] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Novel hybrid nanoparticles fabricated by the layer-by-layer deposition of lactoferrin and BSA on nanoliposomes showed a higher physical–chemical stability and digestibility than bare liposomes.
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Affiliation(s)
- Weilin Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- P.R. China
- College of Food and Biotechnology
| | - Youyu Kong
- College of Food and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Piaohan Tu
- College of Food and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Junmeng Lu
- College of Food and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- P.R. China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang
- P.R. China
| | - Jianzhong Han
- College of Food and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- P.R. China
| | - Jianhua Liu
- Department of Food Science and Engineering
- Ocean College
- Zhejiang University of Technology
- Hangzhou 310014
- PR China
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41
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Mahmoudi-Badiki T, Alipour E, Hamishehkar H, Golabi SM. Dopamine-loaded liposome and its application in electrochemical DNA biosensor. J Biomater Appl 2016; 31:273-82. [PMID: 27194602 DOI: 10.1177/0885328216650378] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, disruption and lyophilization-rehydration of dopamine-loaded liposome and its application in electrochemical DNA biosensor was investigated. The liposomes containing soyphosphatidylcholine and cholesterol were prepared through thin-layer hydration. First, an investigation was carried out to find an appropriate lysing agent for disruption of prepared liposomes. Differential pulse voltammetry, as a high sensitive electrochemical technique, was used along with a multi-walled carbon nanotubes modified glassy carbon electrode for sensitive electrochemical detection of released dopamine from disrupted liposomes. Various lysing agents were investigated and finally, the disruption of liposomes using methanol was selected without any surfactant, because of its least fouling effect. Then, lyophilization of dopamine-loaded liposomes was carried out using sucrose as cryoprotectant. The electrochemical studies of lyophilized liposomes showed that the remained dopamine in sucrose-protected liposomes was higher than sucrose-free liposomes. Furthermore, sucrose has no interference in electrochemical studies. Then, with the addition of biotin-X-DHPE to liposome formulation, the lyophilized sucrose protected dopamine-loaded biotin-tagged liposomes were prepared and the feasibility of application of them in electrochemical DNA biosensor was investigated as signal enhancer and verified for detection of oligonucleotides.
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Affiliation(s)
- Tohid Mahmoudi-Badiki
- Electroanalytical Chemistry Laboratory, Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran Electroanalytical Chemistry Laboratory, Department of Applied Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran
| | - Esmaeel Alipour
- Electroanalytical Chemistry Laboratory, Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Seyed Mahdi Golabi
- Electroanalytical Chemistry Laboratory, Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran
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42
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Shin GH, Kim JT, Park HJ. Recent developments in nanoformulations of lipophilic functional foods. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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