1
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Chen C, Wang X, Chen W, Liu Q, Wang L. Encapsulation of phenolic acids within food-grade carriers systems: a systematic review. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38764436 DOI: 10.1080/10408398.2024.2350616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
Phenolic acids are natural compounds with potential therapeutic effects against various diseases. However, their incorporation into food and pharmaceutical products is limited by challenges such as instability, low solubility, and reduced bioavailability. This systematic review summarizes recent advances in phenolic acid encapsulation using food-grade carrier systems, focusing on proteins, lipids, and polysaccharides. Encapsulation efficiency, release behavior, and bioavailability are examined, as well as the potential health benefits of encapsulated phenolic acids in food products. Strategies to address limitations of current encapsulation systems are also proposed. Encapsulation has emerged as a promising method to enhance the stability and bioavailability of phenolic acids in food products, and various encapsulation technologies have been developed for this purpose. The use of proteins, lipids, and carbohydrates as carriers in food-grade encapsulation systems remains a common approach, but it is associated with certain limitations. Future research on phenolic acid encapsulation should focus on developing environmentally friendly, organic solvent-free, low-energy, scalable, and stable encapsulation systems, as well as co-encapsulation methods that combine multiple phenolic acids or phenolic acids with other bioactive substances to produce synergistic effects.
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Affiliation(s)
- Chao Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu, China
| | - Xiao Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Wenqi Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Qin Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Lifeng Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu, China
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2
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Han M, Liu K, Liu X, Rashid MT, Zhang H, Wang M. Research Progress of Protein-Based Bioactive Substance Nanoparticles. Foods 2023; 12:2999. [PMID: 37627998 PMCID: PMC10453113 DOI: 10.3390/foods12162999] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/27/2023] [Accepted: 08/02/2023] [Indexed: 08/27/2023] Open
Abstract
Bioactive substances exhibit various physiological activities-such as antimicrobial, antioxidant, and anticancer activities-and have great potential for application in food, pharmaceuticals, and nutraceuticals. However, the low solubility, chemical instability, and low bioavailability of bioactive substances limit their application in the food industry. Using nanotechnology to prepare protein nanoparticles to encapsulate and deliver active substances is a promising approach due to the abundance, biocompatibility, and biodegradability of proteins. Common protein-based nanocarriers include nano-emulsions, nano-gels, nanoparticles, and nano complexes. In this review, we give an overview of protein-based nanoparticle fabrication methods, highlighting their pros and cons. Additionally, we discuss the applications and current issues regarding the utilization of protein-based nanoparticles in the food industry. Finally, we provide perspectives on future development directions, with a focus on classifying bioactive substances and their functional properties.
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Affiliation(s)
- Mengqing Han
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (M.H.); (X.L.); (M.T.R.); (M.W.)
- School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (M.H.); (X.L.); (M.T.R.); (M.W.)
- School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China
| | - Xin Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (M.H.); (X.L.); (M.T.R.); (M.W.)
- School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China
| | - Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (M.H.); (X.L.); (M.T.R.); (M.W.)
- School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China
| | - Huiyan Zhang
- Zhengzhou Ruipu Biological Engineering Co., Ltd., Zhengzhou 450001, China;
| | - Meiyue Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (M.H.); (X.L.); (M.T.R.); (M.W.)
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3
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Chaves NSG, Janner DE, Poetini MR, Fernandes EJ, de Almeida FP, Musachio EAS, Reginaldo JC, Dahleh MMM, de Carvalho AS, Leimann FV, Gonçalves OH, Ramborger BP, Roehrs R, Prigol M, Guerra GP. β-carotene-loaded nanoparticles protect against neuromotor damage, oxidative stress, and dopamine deficits in a model of Parkinson's disease in Drosophila melanogaster. Comp Biochem Physiol C Toxicol Pharmacol 2023; 268:109615. [PMID: 36940893 DOI: 10.1016/j.cbpc.2023.109615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 03/23/2023]
Abstract
β-carotene-loaded nanoparticles improves absorption by increasing bioavailability. The Drosophila melanogaster model of Parkinson's disease must be helpful in investigating potential neuroprotective effects. Four groups of four-day-old flies were exposed to: (1) control; (2) diet containing rotenone (500 μM); (3) β-carotene-loaded nanoparticles (20 μM); (4) β-carotene-loaded nanoparticles and rotenone for 7 days. Then, the percentage of survival, geotaxis tests, open field, aversive phototaxis and food consumption were evaluated. At the end of the behaviors, the analyses of the levels of reactive species (ROS), thiobarbituric acid reactive substances (TBARS), catalase (CAT) and superoxide dismutase (SOD) activity was carried out, as well as an evaluation of the levels of dopamine and acetylcholinesterase (AChE) activity, in the head of flies. Nanoparticles loaded with β-carotene were able to improve motor function, memory, survival and also restored the oxidative stress indicators (CAT, SOD, ROS and TBARS), dopamine levels, AChE activity after exposure to rotenone. Overall, nanoparticles loaded with β-carotene showed significant neuroprotective effect against damage induced by the Parkinson-like disease model, emerging as a possible treatment. Overall, β-carotene-loaded nanoparticles presented significant neuroprotective effect against damage induced by model of Parkinson-like disease, emerging as a possible treatment.
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Affiliation(s)
- Nathalie Savedra Gomes Chaves
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal do Pampa - Campus Itaqui, 97650-000 Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000 Uruguaiana, RS, Brazil
| | - Dieniffer Espinosa Janner
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal do Pampa - Campus Itaqui, 97650-000 Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000 Uruguaiana, RS, Brazil
| | - Marcia Rósula Poetini
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal do Pampa - Campus Itaqui, 97650-000 Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000 Uruguaiana, RS, Brazil
| | - Eliana Jardim Fernandes
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal do Pampa - Campus Itaqui, 97650-000 Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000 Uruguaiana, RS, Brazil
| | - Francielli Polet de Almeida
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal do Pampa - Campus Itaqui, 97650-000 Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000 Uruguaiana, RS, Brazil
| | - Elize Aparecida Santos Musachio
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal do Pampa - Campus Itaqui, 97650-000 Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000 Uruguaiana, RS, Brazil
| | - Jocemara Corrêa Reginaldo
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal do Pampa - Campus Itaqui, 97650-000 Itaqui, RS, Brazil
| | - Mustafa Munir Mustafa Dahleh
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal do Pampa - Campus Itaqui, 97650-000 Itaqui, RS, Brazil
| | - Amarilis Santos de Carvalho
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná - Campus Campo Mourão, 87301-006 Campo Mourão, PR, Brazil
| | - Fernanda Vitória Leimann
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná - Campus Campo Mourão, 87301-006 Campo Mourão, PR, Brazil
| | - Odinei Hess Gonçalves
- Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná - Campus Campo Mourão, 87301-006 Campo Mourão, PR, Brazil
| | - Bruna Piaia Ramborger
- Grupo Interdisciplinar de Pesquisa em Prática de Ensino (GIPPE), Universidade Federal do Pampa - Campus Uruguaiana, 97508-000 Uruguaiana, RS, Brazil
| | - Rafael Roehrs
- Grupo Interdisciplinar de Pesquisa em Prática de Ensino (GIPPE), Universidade Federal do Pampa - Campus Uruguaiana, 97508-000 Uruguaiana, RS, Brazil
| | - Marina Prigol
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal do Pampa - Campus Itaqui, 97650-000 Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000 Uruguaiana, RS, Brazil
| | - Gustavo Petri Guerra
- Laboratório de Avaliações Farmacológicas e Toxicológicas Aplicadas às Moléculas Bioativas - LaftamBio, Universidade Federal do Pampa - Campus Itaqui, 97650-000 Itaqui, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa - Campus Uruguaiana, 97508-000 Uruguaiana, RS, Brazil.
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Paliperidone Palmitate-Loaded Zein-Maltodextrin Nanocomplex: Fabrication, Characterization, and In Vitro Release. J Pharm Innov 2023. [DOI: 10.1007/s12247-023-09717-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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5
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In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Tang XM, Liu PD, Chen ZJ, Li XY, Huang R, Liu GD, Dong RS, Chen J. Encapsulation of a Desmodium intortum Protein Isolate Pickering Emulsion of β-Carotene: Stability, Bioaccesibility and Cytotoxicity. Foods 2022; 11:foods11070936. [PMID: 35407023 PMCID: PMC8997623 DOI: 10.3390/foods11070936] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/22/2022] [Accepted: 03/22/2022] [Indexed: 12/10/2022] Open
Abstract
Owing to their excellent characteristics, Pickering emulsions have been widely used in the development and the application of new carriers for embedding and for delivering active compounds. In this study, β-carotene was successfully encapsulated in a Pickering emulsion stabilized using Desmodium intortum protein isolate (DIPI). The results showed that the encapsulation efficiencies of β-carotene in the control group Tween 20 emulsion (TE) and the DIPI Pickering emulsion (DIPIPE) were 46.7 ± 2.5% and 97.3 ± 0.8%, respectively. After storage for 30 days at 25 °C and 37 °C in a dark environment, approximately 79.4% and 72.1% of β-carotene in DIPIPE were retained. Compared with TE, DIPIPE can improve the stability of β-carotene during storage. In vitro digestion experiments showed that the bioaccessibility rate of β-carotene in DIPIPE was less than that in TE. Cytotoxicity experiments showed that DIPI and β-carotene micelles within a specific concentration range exerted no toxic effects on 3T3 cells. These results indicate that DIPIPE can be used as a good food-grade carrier for embedding and transporting active substances to broaden the application of the protein-based Pickering emulsion system in the development of functional foods.
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Affiliation(s)
- Xue-Mei Tang
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, One Health Institute, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
| | - Pan-Dao Liu
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Zhi-Jian Chen
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Xin-Yong Li
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Rui Huang
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Guo-Dao Liu
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
| | - Rong-Shu Dong
- Institute of Tropical Crop Genetic Resources, Chinese Academy of Tropical Agriculture Sciences, Haikou 571101, China; (X.-M.T.); (P.-D.L.); (Z.-J.C.); (X.-Y.L.); (R.H.); (G.-D.L.)
- Correspondence: (R.-S.D.); (J.C.); Tel./Fax: +86-13648660908 (R.-S.D.); +86-18976956535 (J.C.)
| | - Jian Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, One Health Institute, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, College of Food Science and Technology, Hainan University, Haikou 570228, China
- Correspondence: (R.-S.D.); (J.C.); Tel./Fax: +86-13648660908 (R.-S.D.); +86-18976956535 (J.C.)
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7
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Zhuang S, Zheng W, Na Y, Chen N, Gong F, Huang B, Charles SB, Liu C, Cheng J, Ma L, Liu H. Changes in the content and antioxidative activity of β‐carotene and its metabolite vitamin A during gastrointestinal digestion and absorption and optimisation of HPLC‐based detection. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15475] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shanshan Zhuang
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Wenxiong Zheng
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Yunong Na
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Naiyi Chen
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Fan Gong
- Henan Institute of Quality Supervision and Inspection Zhengzhou Henan 450047 China
| | - Bingxuan Huang
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | | | - Congyi Liu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Jian Cheng
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
| | - Huifan Liu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Guangzhou Guangdong 510225 China
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8
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Stability and bioactivity of carotenoids from Synechococcus sp. PCC 7002 in Zein/NaCas/Gum Arabic composite nanoparticles fabricated by pH adjustment and heat treatment antisolvent precipitation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106663] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Zhang D, Jiang F, Ling J, Ouyang XK, Wang YG. Delivery of curcumin using a zein-xanthan gum nanocomplex: Fabrication, characterization, and in vitro release properties. Colloids Surf B Biointerfaces 2021; 204:111827. [PMID: 33984612 DOI: 10.1016/j.colsurfb.2021.111827] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 05/01/2021] [Accepted: 05/03/2021] [Indexed: 12/11/2022]
Abstract
This study aimed to use xanthan gum as a stabilizer to improve the stability of zein nanoparticles. Zein-xanthan gum composite nanoparticles were prepared via anti-solvent precipitation at pH 4.0. The particle size, zeta potential, and stability of the system were related to the amount of xanthan gum added. When 20 mg of xanthan gum was added, spherical nanoparticles with a small particle size (179 ± 2.1 nm) and sufficient negative zeta potential (-42 ± 1.6 mV) were obtained. The zeta potential and Fourier transform infrared spectroscopy results indicated that electrostatic attraction was the main driving force, followed by hydrogen bonding and hydrophobic interactions. Composite nanoparticles were coated by xanthan gum and remained stable over a wide pH range and at high temperatures and salt concentrations; they did not precipitate or aggregate after 30 days of storage. Moreover, the addition of xanthan gum considerably improved the encapsulation efficiency and loading capacity of nanoparticles containing high curcumin amounts, which facilitated slow and sustained release of curcumin in simulated intestinal fluid. Therefore, zein-xanthan gum nanoparticles can be used for the delivery of biologically active compounds in food and pharmaceutical preparations.
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Affiliation(s)
- Dachao Zhang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China
| | - Fangyuan Jiang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China
| | - Junhong Ling
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China
| | - Xiao-Kun Ouyang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China.
| | - Yang-Guang Wang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, PR China.
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10
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Maurya VK, Shakya A, Aggarwal M, Gothandam KM, Bohn T, Pareek S. Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge. Antioxidants (Basel) 2021; 10:426. [PMID: 33802152 PMCID: PMC8001630 DOI: 10.3390/antiox10030426] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/27/2021] [Accepted: 03/01/2021] [Indexed: 01/14/2023] Open
Abstract
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | - Amita Shakya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
| | - Manjeet Aggarwal
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | | | - Torsten Bohn
- Nutrition and Health Research Group, Department of Population Health, Luxembourg Institute of Health, L-1445 Strassen, Luxembourg;
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
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11
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Gao J, Liu C, Shi J, Ni F, Shen Q, Xie H, Wang K, Lei Q, Fang W, Ren G. The regulation of sodium alginate on the stability of ovalbumin-pectin complexes for VD3 encapsulation and in vitro simulated gastrointestinal digestion study. Food Res Int 2021; 140:110011. [DOI: 10.1016/j.foodres.2020.110011] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 11/11/2020] [Accepted: 12/08/2020] [Indexed: 02/07/2023]
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12
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Meléndez-Martínez AJ, Böhm V, Borge GIA, Cano MP, Fikselová M, Gruskiene R, Lavelli V, Loizzo MR, Mandić AI, Brahm PM, Mišan AČ, Pintea AM, Sereikaitė J, Vargas-Murga L, Vlaisavljević SS, Vulić JJ, O'Brien NM. Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change. Annu Rev Food Sci Technol 2021; 12:433-460. [PMID: 33467905 DOI: 10.1146/annurev-food-062220-013218] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is being propelled by the two multidisciplinary international networks, the Ibero-American Network for the Study of Carotenoids as Functional Foods Ingredients (IBERCAROT; http://www.cyted.org) and the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN; http://www.eurocaroten.eu). In this review, considerations for their safe and sustainable use in products mostly intended for health promotion are provided. Specifically, information about sources, intakes, and factors affecting bioavailability is summarized. Furthermore, their health-promoting actions and importance in public health in relation to the contribution of reducing the risk of diverse ailments are synthesized. Definitions and regulatory and safety information for carotenoid-containing products are provided. Lastly, recent trends in research in the context of sustainable healthy diets are summarized.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Volker Böhm
- Institute of Nutritional Sciences, Bioactive Plant Products Research Group, Friedrich-Schiller-Universität Jena, 07743 Jena, Germany
| | | | - M Pilar Cano
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), 28049 Madrid, Spain
| | - Martina Fikselová
- Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia
| | - Ruta Gruskiene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy
| | - Anamarija I Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Paula Mapelli Brahm
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Aleksandra Č Mišan
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Adela M Pintea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
| | | | - Sanja S Vlaisavljević
- Departmant of Chemistry, Biochemistry and Environmental Protection, Faculty of Natural Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Jelena J Vulić
- Department of Applied and Engineering Chemistry, Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Nora M O'Brien
- School of Food and Nutritional Sciences, University College Cork, T12 Cork, Ireland
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13
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Maghsoudi S, Taghavi Shahraki B, Rabiee N, Fatahi Y, Bagherzadeh M, Dinarvand R, Ahmadi S, Rabiee M, Tahriri M, Hamblin MR, Tayebi L, Webster TJ. The colorful world of carotenoids: a profound insight on therapeutics and recent trends in nano delivery systems. Crit Rev Food Sci Nutr 2021; 62:3658-3697. [PMID: 33399020 DOI: 10.1080/10408398.2020.1867958] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The therapeutic effects of carotenoids as dietary supplements to control or even treat some specific diseases including diabetic retinopathy, cardiovascular diseases, bacterial infections, as well as breast, prostate, and skin cancer are discussed in this review and also thoughts on future research for their widespread use are emphasized. From the stability standpoint, carotenoids have low bioavailability and bioaccessibility owing to their poor water solubility, deterioration in the presence of environmental stresses such as oxygen, light, and high heat as well as rapid degradation during digestion. Nanoencapsulation technologies as wall or encapsulation materials have been increasingly used for improving food product functionality. Nanoencapsulation is a versatile process employed for the protection, entrapment, and the delivery of food bioactive products including carotenoids from diverse environmental conditions for extended shelf lives and for providing controlled release. Therefore, we present here, recent (mostly during the last five years) nanoencapsulation methods of carotenoids with various nanocarriers. To us, this review can be considered as the first highlighting not only the potential therapeutic effects of carotenoids on various diseases but also their most effective nanodelivery systems.HighlightsBioactive compounds are of deep interest to improve food properties.Carotenoids (such as β-carotene and xanthophylls) play indispensable roles in maintaining human health and well-being.A substantial research effort has been carried out on developing beneficial nanodelivery systems for various carotenoids.Nanoencapsulation of carotenoids can enhance their functional properties.Stable nanoencapsulated carotenoids could be utilized in food products.
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Affiliation(s)
- Saeid Maghsoudi
- Department of Medicinal Chemistry, Shiraz University of Technology, Shiraz, Iran
| | | | - Navid Rabiee
- Department of Chemistry, Sharif University of Technology, Tehran, Iran
| | - Yousef Fatahi
- Nanotechnology Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.,Department of Pharmaceutical Nanotechnology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.,Universal Scientific Education and Research Network (USERN), Tehran, Iran
| | | | - Rassoul Dinarvand
- Nanotechnology Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.,Department of Pharmaceutical Nanotechnology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Sepideh Ahmadi
- Student Research Committee, Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Cellular and Molecular Biology Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Rabiee
- Biomaterial Group, Department of Biomedical Engineering, Amirkabir University of Technology, Tehran, Iran
| | | | - Michael R Hamblin
- Wellman Center for Photomedicine, Massachusetts General Hospital, Boston, USA.,Department of Dermatology, Harvard Medical School, Boston, USA
| | - Lobat Tayebi
- Department of Engineering, Norfolk State University, Norfolk, VA, USA
| | - Thomas J Webster
- Department of Chemical Engineering, Northeastern University, Boston, MA, USA
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14
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Maqsoudlou A, Assadpour E, Mohebodini H, Jafari SM. The influence of nanodelivery systems on the antioxidant activity of natural bioactive compounds. Crit Rev Food Sci Nutr 2020; 62:3208-3231. [PMID: 33356489 DOI: 10.1080/10408398.2020.1863907] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Bioactive compounds may lose their antioxidant activity (e.g., phenolic compounds) at elevated temperatures, enhanced oxidative conditions and severe light exposures so they should be protected by various strategies such as nano/microencapsulation methods. Encapsulation technology has been employed as a proper method for using antioxidant ingredients and to provide easy dispersibility of antioxidants in all matrices including food and pharmaceutical products. It can improve the food fortification processes, release of antioxidant ingredients, and extending the shelf-life and bioavailability of them when ingested in the intestine. In this study, our main goal is to have an overview of the influence of nanoencapsulation on the bioactivity and bioavailability, and cellular activities of antioxidant ingredients in different delivery systems. Also, the effect of encapsulation process conditions, storage conditions, carrier wall materials, and release profile on the antioxidant activity of different natural bioactives are explained. Finally, analytical techniques for measuring antioxidant activity of nanoencapsulated ingredients will be covered.
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Affiliation(s)
- Atefe Maqsoudlou
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Elham Assadpour
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hossein Mohebodini
- Department of Animal Science and Food Science, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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15
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Ramachandraiah K, Hong GP. Polymer Based Nanomaterials for Strategic Applications in Animal Food Value Chains. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1821212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, Sejong University, Seoul, Korea
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16
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He A, Guan X, Song H, Li S, Huang K. Encapsulation of (−)-epigallocatechin-gallate (EGCG) in hordein nanoparticles. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100727] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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17
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Li N, Yu JJ, Jin N, Chen Y, Li SH, Chen Y. Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment. J Food Sci 2020; 85:2452-2460. [PMID: 32691480 DOI: 10.1111/1750-3841.15350] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 05/27/2020] [Accepted: 05/30/2020] [Indexed: 12/24/2022]
Abstract
Owing to the strong hydrophobicity of zein, improved solubility is required to enhance the recovery of bioactive peptides. Using a zein suspension prepared by the antisolvent precipitation method, the impact of varying the voltage during dielectric barrier discharge (DBD) treatment on the physicochemical and conformational properties of zein in water was investigated. Analysis of the particle size, specific surface area, and free sulfhydryl content indicated that the protein solubility was maximized by treatment at 70 V for 70 s. DBD treatment destroyed covalent bonds and introduced some hydrophilic groups onto the zein surface, thus enhancing the contact area with water molecules and leading to a more uniform dispersion. A decrease in the hydrodynamic radius of zein micelles indicated that intermolecular interactions were disrupted, thus improving dispersion stability. A more hydrophilic microenvironment was formed owing to the reduction in hydrophobic interactions. Additionally, evaluation of the secondary structure demonstrated that DBD treatment broke hydrogen bonds, resulting in a loose conformation with more exposed sites of action for water. These results are expected to facilitate the development of technologies for improving utilization of zein. PRACTICAL APPLICATION: Strong hydrophobicity limits the application of zein in the food industry. The study indicated that DBD treatment could promote loose structure, and improve dispersion stability and hydrophilicity of zein suspension prepared by antisolvent precipitation method. This work revealed the potential of cold plasma treatment for modifying zein and other insoluble proteins, which would expand their scope of application.
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Affiliation(s)
- Nan Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Jiao-Jiao Yu
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Nan Jin
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yue Chen
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Shu-Hong Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
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18
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Dajic Stevanovic Z, Sieniawska E, Glowniak K, Obradovic N, Pajic-Lijakovic I. Natural Macromolecules as Carriers for Essential Oils: From Extraction to Biomedical Application. Front Bioeng Biotechnol 2020; 8:563. [PMID: 32671026 PMCID: PMC7330110 DOI: 10.3389/fbioe.2020.00563] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Accepted: 05/11/2020] [Indexed: 11/13/2022] Open
Abstract
Essential oils (EOs) and their main constituents, the terpenes, are widely studied, mostly relating to their antioxidant ability and bioactivity, such as antimicrobial, anticancer, anti-inflammatory, and range of other actions in the living systems. However, there is limited information on their bioavailability, especially upon clinical studies. Having in mind both strong biological effects and health benefits of EOs and their specific physicochemical properties (volatility, lipophilic character, low water solubility or insolubility, viscosity, expressed odor, concentration-dependent toxicity, etc.), there is a need for their encapsulation for target delivery. Encapsulation of EOs and their constituents is the prerequisite for enhancing their oxidative stability, thermostability, photostability, shelf life, and biological activity. We considered various carrier types such a (1) monophase and polyphase polysaccharide hydrogel carriers, (2) polysaccharide-protein carriers, and (3) lipid carriers in the context of physicochemical and engineering factors. Physicochemical factors are encapsulation efficiency, chemical stability under gastric conditions, mechanical stability, and thermal stability of carrier matrices. Choice of carrier material also determines the encapsulation technique. Consequently, the engineering factors are related to the advantage and disadvantage of various encapsulation techniques frequently used in the literature. In addition, it was intended to address the interactions between (1) main carrier components, such as polysaccharides, proteins, and lipids themselves (in order to form chemically and mechanically stable structure); (2) main carrier components with pepsin under gastric conditions (in order to form resistant material under gastric conditions); and (3) main carrier components with EOs (in order to enhance encapsulation efficiency), as a necessary precondition for whole process optimization. Finally, different sources for obtaining natural carrier macromolecules are surveyed, especially the agro-waste materials and agricultural and food by-products. This review article highlights the bioavailability aspects of encapsulated EOs and physicochemical and engineering factors concerning natural macromolecule carriers for their target delivery and application.
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Affiliation(s)
| | - Elwira Sieniawska
- Department of Pharmacognosy, Medical University of Lublin, Lublin, Poland
| | - Kazimierz Glowniak
- Department of Cosmetology, University of Information, Technology and Management in Rzeszow, Rzeszow, Poland
| | - Natasa Obradovic
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - Ivana Pajic-Lijakovic
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
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19
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YANG S, ZHENG M, LI S, XIAO Y, ZHOU Q, LIU J. Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.37518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Shuang YANG
- College of Food Science and Engineering, China
| | | | - Sheng LI
- College of Food Science and Engineering, China
| | - Yu XIAO
- College of Food Science and Engineering, China
| | - Qi ZHOU
- College of Food Science and Engineering, China
| | - Jingsheng LIU
- College of Food Science and Engineering, China; National Engineering Laboratory for Wheat and Corn Deep Processing, China
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20
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Improving the efficiency of natural antioxidant compounds via different nanocarriers. Adv Colloid Interface Sci 2020; 278:102122. [PMID: 32097732 DOI: 10.1016/j.cis.2020.102122] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 02/05/2020] [Accepted: 02/06/2020] [Indexed: 02/01/2023]
Abstract
Encapsulation technology, as a promising approach, has been employed for the protection and controlled release of different bioactive compounds including natural antioxidants; there are restrictions for applying these valuable ingredients in real food products, pharmaceuticals, and cosmetics such as low solubility, low shelf life, difficultly in their packaging and handling, losses due to environmental stresses and food processes, undesirable flavors and odors, untargeted release and instability in various conditions during digestion in gastrointestinal tract. Nanocarriers can be employed to overcome these challenges. There are five groups of nanocarriers based on the principal mechanism/ingredient used to make them for the encapsulation of natural antioxidants titled biopolymeric nanoparticles, lipid-based and surfactant-based nanocarriers, nanocarriers made with specially designed equipment, nature-inspired nanocarriers, and miscellaneous ones. The main goal of this study is to have an overview of role of different nanocarriers in improving the efficiency of natural antioxidant compounds for different purposes. It has been verified that antioxidant-loaded nanocarriers can be applied in many formulations with a higher and controlled release antioxidant activity, which would meet the current needs of consumers' expectations towards clean label products.
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21
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Dai W, Ruan C, Sun Y, Gao X, Liang J. Controlled release and antioxidant activity of chitosan and β-lactoglobulin complex nanoparticles loaded with epigallocatechin gallate. Colloids Surf B Biointerfaces 2020; 188:110802. [PMID: 31958618 DOI: 10.1016/j.colsurfb.2020.110802] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 12/23/2019] [Accepted: 01/14/2020] [Indexed: 11/25/2022]
Abstract
In order to investigate the influence of different embedding methods on the properties and function of polyphenols, the Epigallocatechin gallate (EGCG) loaded chitosan nanoparticles prepared with or without β-lactoglobulin (β-Lg) were obtained by ionic cross linking method. The average particle sizes of EGCG loaded chitosan nanoparticles (EGCG-CS NPs) decreased from 190 nm to 157 nm after adding with β-Lg, whereas the encapsulation efficiency (EE) increased from 59.79 % to 76.29 %. The results of transmission electron microscopy (TEM) showed that the obtained nanoparticles had obvious core-shell structure. The results of simulated gastrointestinal digestion showed that the release rate of EGCG in CS/β-Lg NPs was much lower than that of CS-NPs. Compared with free EGCG, the DPPH and FRAP assay showed that EGCG-CS NPs and EGCG-CS/β-Lg NPs had slow-controlled antioxidant activity. Meanwhile, the study of cellular antioxidant activity (CAA) showed that the EC50 values of EGCG-CS NPs and EGCG-CS/β-Lg NPs were decreased by 8.56 % and 18.35 %, respectively.
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Affiliation(s)
- Wenzhong Dai
- State Key Laboratory of Tea Plant Biology and Utilization / International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and and Technology, Anhui Agricultural University, China
| | - Chengcheng Ruan
- State Key Laboratory of Tea Plant Biology and Utilization / International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and and Technology, Anhui Agricultural University, China
| | - Yue Sun
- State Key Laboratory of Tea Plant Biology and Utilization / International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and and Technology, Anhui Agricultural University, China
| | - Xueling Gao
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and and Technology, Anhui Agricultural University, China
| | - Jin Liang
- State Key Laboratory of Tea Plant Biology and Utilization / International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and and Technology, Anhui Agricultural University, China.
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22
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Chuacharoen T, Sabliov CM. Comparative effects of curcumin when delivered in a nanoemulsion or nanoparticle form for food applications: Study on stability and lipid oxidation inhibition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108319] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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23
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Rodríguez-Félix F, Del-Toro-Sánchez CL, Javier Cinco-Moroyoqui F, Juárez J, Ruiz-Cruz S, López-Ahumada GA, Carvajal-Millan E, Castro-Enríquez DD, Barreras-Urbina CG, Tapia-Hernández JA. Preparation and Characterization of Quercetin-Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability. J Food Sci 2019; 84:2883-2897. [PMID: 31553062 DOI: 10.1111/1750-3841.14803] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 08/06/2019] [Accepted: 08/12/2019] [Indexed: 12/17/2022]
Abstract
Quercetin is a hydrophobic flavonoid with high antioxidant activity. However, for biological applications, the bioavailability of quercetin is low due to physiological barriers. For this reason, an alternative is the protection of quercetin in matrices of biopolymers as zein. The objective of this work was to prepare and characterize quercetin-loaded zein nanoparticles by electrospraying and its study of in vitro bioavailability. The physicochemical parameters such as viscosity, density, and electrical conductivity of zein solutions showed a dependence of the ethanol concentration. In addition, rheological parameters demonstrated that solutions of zein in aqueous ethanol present Newtonian behavior, rebounding in the formation of nanoparticles by electrospraying, providing spherical, homogeneous, and compact morphologies, mainly at a concentration of 80% (v/v) of ethanol and of 5% (w/v) of zein. The size and shape of quercetin-loaded zein nanoparticles were studied by transmission electron microscopy (TEM), observing that it was entrapped, distributed throughout the nanoparticle of zein. Analysis by Fourier transform-infrared (FT-IR) of zein nanoparticles loaded with quercetin revealed interactions via hydrogen bonds. The efficacy of zein nanoparticles to entrap quercetin was particularly high for all quercetin concentration evaluated in this work (87.9 ± 1.5% to 93.0 ± 2.6%). The in vitro gastrointestinal release of trapped quercetin after 240 min was 79.1%, while that for free quercetin was 99.2%. The in vitro bioavailability was higher for trapped quercetin (5.9%) compared to free quercetin (1.9%), than of gastrointestinal digestion. It is concluded, that the electrospraying technique made possible the obtention of quercitin-loaded zein nanoparticles increasing their bioavailability. PRACTICAL APPLICATION: This type of nanosystems can be used in the food and pharmaceutical industry. Quercetin-loaded zein nanoparticles for its improvement compared to free quercetin can be used to decrease the prevalence of chronic degenerative diseases by increasing of the bioavailability of quercetin in the bloodstream. Other application can be as an antioxidant system in functional foods or oils to increase shelf life.
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Affiliation(s)
- Francisco Rodríguez-Félix
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Carmen Lizette Del-Toro-Sánchez
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Francisco Javier Cinco-Moroyoqui
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Josué Juárez
- Dept. of Physics, Univ. of Sonora, Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Saúl Ruiz-Cruz
- Dept. of Biotechnology and Food Science, Inst. Technology of Sonora, 5 de febrero #818 sur, Colonia Centro, 85000, Ciudad Obregón, Sonora, Mexico
| | - Guadalupe Amanda López-Ahumada
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Elizabeth Carvajal-Millan
- Research Center for Food and Development A.C., Carretera a La Victoria KM 0.6, 83304, Hermosillo, Sonora, México
| | - Daniela Denisse Castro-Enríquez
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Carlos Gregorio Barreras-Urbina
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - José Agustín Tapia-Hernández
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
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24
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Preparation and characterisation of novel water-soluble β-carotene-chitooligosaccharides complexes. Carbohydr Polym 2019; 225:115226. [PMID: 31521299 DOI: 10.1016/j.carbpol.2019.115226] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/06/2019] [Accepted: 08/20/2019] [Indexed: 02/06/2023]
Abstract
β-carotene and chitooligosaccharides are bioactive compounds that find their application in the food industry as well in biomedical fields. However, the application of β-carotene is limited due to its very low water solubility, as well as its air, light and temperature sensitivity. The preparation of β-carotene-chitooligosaccharides complexes by mechanochemical methods was presented. Their physical and chemical properties including solubility, size, zeta potential and radical scavenging activity were investigated. The interaction of the two components was shown by NMR, FT-IR, and Raman spectroscopy. The complexes were analysed by scanning and transmission electron microscopy. Chitooligosaccharides could serve as a carrier for β-carotene delivery. The complexation did not cause the loss of the radical scavenging activity of β-carotene and guaranteed its water solubility.
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25
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Tran PHL, Duan W, Lee BJ, Tran TTD. Drug stabilization in the gastrointestinal tract and potential applications in the colonic delivery of oral zein-based formulations. Int J Pharm 2019; 569:118614. [PMID: 31415877 DOI: 10.1016/j.ijpharm.2019.118614] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/30/2019] [Accepted: 08/11/2019] [Indexed: 12/13/2022]
Abstract
In recent years, various oral dosage forms using biomaterials have been developed to deliver drugs to the colon for therapy due to the advantages of local treatment and its ideal location for drug delivery. To achieve site-specific delivery, the complete drug should be released in the colon, while the drug must be protected or their delivery minimized in the stomach and small intestine. The use of natural or synthetic polymers has been reported for these purposes. The roles of zein in drug delivery have been identified with various types of formulations for improving bioavailability, controlled drug release and targeted delivery. Although zein has been demonstrated as a potential material for pharmaceutical applications, a review of zein in the gastrointestinal tract for stabilizing drug- and colon-specific delivery is still missing. In the present review, we aim to provide typical strategies for using zein in formulations to minimize drug release/ensure drug protection in the upper part of the gastrointestinal tract. Furthermore, effective fabrications or modifications for drug release in the colon will be highlighted. This primary resource of related methods of using zein in the gastrointestinal tract will advance technologies for using it as a natural polymer for drug delivery.
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Affiliation(s)
- Phuong H L Tran
- Deakin University, Geelong Australia, School of Medicine, Australia
| | - Wei Duan
- Deakin University, Geelong Australia, School of Medicine, Australia
| | - Beom-Jin Lee
- College of Pharmacy, Ajou University, Suwon, Republic of Korea
| | - Thao T D Tran
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam; Faculty of Pharmacy, Ton Duc Thang University, Ho Chi Minh City, Vietnam.
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26
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Chuacharoen T, Prasongsuk S, Sabliov CM. Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization. Molecules 2019; 24:E2744. [PMID: 31362362 PMCID: PMC6696033 DOI: 10.3390/molecules24152744] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 07/24/2019] [Accepted: 07/25/2019] [Indexed: 11/16/2022] Open
Abstract
Surfactants are used to stabilize nanoemulsions by protecting their physical stability and preventing deterioration of the entrapped bioactive during processing and storage. The effect of surfactant concentration on physical-chemical properties of nanoemulsions with entrapped curcumin, relevant to commercial applications, was addressed in this research. Furthermore, the functionality of nanoemulsified curcumin in terms of lipid oxidation inhibition was determined. Protection against varying pH and thermal treatments was more significant in the nanoemulsions at the elevated surfactant level, but at these high concentrations, the surface charges of the emulsions dramatically decreased under sodium salt addition, which may result in instability over time. Nanoemulsions showed the potential to inhibit malondialdehyde (MDA) formulation by protecting the entrapped curcumin and enhance its antioxidant activity when added to milk. The fortified milk with added curcumin systems had a yellow color compared to the control. The results of the study are critical in choosing the surfactant concentration needed to stabilize emulsified curcumin, and to protect the entrapped curcumin under specific conditions of use to support the utilization of curcumin nanoemulsions as a food additive in different commercial products.
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Affiliation(s)
- Thanida Chuacharoen
- Faculty of Science and Technology, Suan Sunandha Rajabhat University, 1 U Thong Nok Rd, Dusit, Bangkok 10300, Thailand.
| | - Sehanat Prasongsuk
- Plant Biomass Utilization Research Unit, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Cristina M Sabliov
- Department of Biological and Agricultural Engineering, Louisiana State University and LSU AgCenter, 149 E.B. Doran Building, Baton Rouge, LA 70803, USA
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27
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Li ZH, Cai M, Yang K, Sun PL. Kinetic study of d-limonene release from finger citron essential oil loaded nanoemulsions during simulated digestion in vitro. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.056] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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Riaz T, Iqbal MW, Saeed M, Yasmin I, Hassanin HAM, Mahmood S, Rehman A. In vitro survival of Bifidobacterium bifidum microencapsulated in zein-coated alginate hydrogel microbeads. J Microencapsul 2019; 36:192-203. [DOI: 10.1080/02652048.2019.1618403] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Tahreem Riaz
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Waheed Iqbal
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Saeed
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Iqra Yasmin
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE, USA
- Department of Diet and Nutritional Science, Faculty of Health and Allied Science, Imperial College of Business Studies, Lahore, Pakistan
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Hinawi A. M. Hassanin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Shahid Mahmood
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Cheng CJ, Ferruzzi M, Jones OG. Fate of lutein-containing zein nanoparticles following simulated gastric and intestinal digestion. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.013] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Zein-polysaccharide nanoparticles as matrices for antioxidant compounds: A strategy for prevention of chronic degenerative diseases. Food Res Int 2018; 111:451-471. [DOI: 10.1016/j.foodres.2018.05.036] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 05/14/2018] [Accepted: 05/18/2018] [Indexed: 02/07/2023]
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Improved stability, epithelial permeability and cellular antioxidant activity of β-carotene via encapsulation by self-assembled α-lactalbumin micelles. Food Chem 2018; 271:707-714. [PMID: 30236735 DOI: 10.1016/j.foodchem.2018.07.216] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2017] [Revised: 07/29/2018] [Accepted: 07/31/2018] [Indexed: 01/28/2023]
Abstract
The low aqueous solubility, stability and bioavailability of hydrophobic bioactive compounds, such as β-carotene (β-c), greatly hinder their application in foods. Nanocarriers could overcome this problem by facilitating the delivery of the functional ingredients. We prepared lactalbumin (α-lac) micelles by partial enzymatic hydrolysis in aqueous solution. β-c can be incorporated into the cores of these micelles via hydrophobic interactions. The aqueous solubility and stability under 60 °C heating or UV light irradiation of encapsulated β-c improved significantly compared with free β-c. Moreover, it had an increased cellular uptake (3 times) and transmembrane permeability (13 times) in a Caco-2 cell monolayer model. It suggested that α-lac micelle-encapsulated β-c had an enhanced cellular absorption and transport efficiency. Encapsulated β-c also exhibited an enhanced cellular anti-oxidant activity (CAA) compared with free β-c. This work demonstrates that α-lac micelles showed a great potential for delivery of hydrophobic bioactive compounds in foods.
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Structure, physicochemical stability and in vitro simulated gastrointestinal digestion properties of β-carotene loaded zein-propylene glycol alginate composite nanoparticles fabricated by emulsification-evaporation method. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.042] [Citation(s) in RCA: 120] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Berardi A, Bisharat L, AlKhatib HS, Cespi M. Zein as a Pharmaceutical Excipient in Oral Solid Dosage Forms: State of the Art and Future Perspectives. AAPS PharmSciTech 2018; 19:2009-2022. [PMID: 29736888 DOI: 10.1208/s12249-018-1035-y] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Accepted: 04/25/2018] [Indexed: 11/30/2022] Open
Abstract
Zein is the main storage protein of corn and it has several industrial applications. Mainly in the last 10-15 years, zein has emerged as a potential pharmaceutical excipient with unique features. Zein is a natural, biocompatible and biodegradable material produced from renewable sources. It is insoluble, yet due to its amphiphilic nature, it has self-assembling properties, which have been exploited for the formation of micromicroparticle and nanoparticle and films. Moreover, zein can hydrate so it has been used in swellable matrices for controlled drug release. Other pharmaceutical applications of zein in oral drug delivery include its incorporation in solid dispersions of poorly soluble drugs and in colonic drug delivery systems. This review describes the features of zein significant for its use as a pharmaceutical excipient for oral drug delivery, and it summaries the literature relevant to macroscopic zein-based oral dosage forms, i.e. tablets, capsules, beads and powders. Particular attention is paid to the most novel formulations and applications of zein. Moreover, gaps of knowledge as well as possible venues for future investigations on zein are highlighted.
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Lucas-González R, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J. In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges. Food Res Int 2018; 107:423-436. [PMID: 29580504 DOI: 10.1016/j.foodres.2018.02.055] [Citation(s) in RCA: 134] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 02/19/2018] [Accepted: 02/25/2018] [Indexed: 01/08/2023]
Abstract
In vitro digestion assays simulate the physiological conditions of digestion in vivo and are useful tools for studying and understanding changes, interactions, as well as the bioaccessibility of nutrients, drugs and non-nutritive compounds. The technique is widely used in fields such as nutrition, pharmacology and food chemistry. Over the last 40 years, more than 2500 research articles have been published using in vitro digestion assays (85% of which have been published in the last two decades) to elucidate multiple aspects such as protein digestibility, nutrient interactions or the viability of encapsulated microorganisms. The most recent trend in the use of this technique involves the determination of the antioxidant activity of bioactive compounds after digestion. However, the inability to reproduce certain in vivo digestion events, as well as the multiple models of in vitro digestion, point to a need to optimize and validate the method with in vivo assays to determine its limitations and uses. The purpose of this paper is to provide an overview of the current state of the art of in vitro digestion models through an analysis of how they have evolved in terms of the development of digestion models (parameters, protocols, guidance) and taking into consideration the boom in new fields of application.
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Affiliation(s)
- Raquel Lucas-González
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain.
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Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.033] [Citation(s) in RCA: 166] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Huang X, Dai Y, Cai J, Zhong N, Xiao H, McClements DJ, Hu K. Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.029] [Citation(s) in RCA: 182] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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