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Lee MH, Kim HD, Jang YJ. Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review. Food Chem 2024; 437:137910. [PMID: 37931451 DOI: 10.1016/j.foodchem.2023.137910] [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: 05/29/2023] [Revised: 10/17/2023] [Accepted: 10/29/2023] [Indexed: 11/08/2023]
Abstract
Lipophilic compounds, such as flavors, fat-soluble vitamins, and hydrophobic nutrients possess vital properties including antioxidant effects, functional attributes, and nutritional value that can improve human health. However, their susceptibility to environmental factors including heat, pH changes, and ionic strength encountered during food processing poses significant challenges. To address these issues, diverse bioactive delivery systems have been developed. This review explores delivery systems designed to optimize the stability and suitability of lipophilic bioactive compounds in food processing. Extensive literature analysis reveals that tailoring delivery systems with various biopolymers can protect bioactives through steric hindrance and formation of thick interfacial layers on the emulsion surfaces. Thus, the access of oxygen, prooxidants, and free radicals at the emulsion interface could be inhibited, resulting in enhanced processing suitability of bioactives as well as chemical stability under diverse environmental conditions. The insights presented in this review hold immense value for the food and beverage industries.
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Affiliation(s)
- Min Hyeock Lee
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea.
| | - Hyeong Do Kim
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea
| | - Yun Jae Jang
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea
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2
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Yan JN, Wang YQ, Zhang ZJ, Du YN, Wu HT. Improving the physicochemical stability and release properties of curcumin using κ-carrageenan/scallop hydrolysates hydrogel beads. Food Chem 2024; 434:137471. [PMID: 37741237 DOI: 10.1016/j.foodchem.2023.137471] [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: 04/09/2023] [Revised: 08/25/2023] [Accepted: 09/11/2023] [Indexed: 09/25/2023]
Abstract
Scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs)/κ-carrageenan (KC)/KCl beads with SMGHs:KC ratios (0:10-5:5) were investigated. SMGHs/KC/KCl-Cur bead (5:5) exhibited the most intact spherical morphology and highest Cur loading content of 0.063 mg/0.1 g bead, ascribing to a shortened T23 from 1607.9 to 966.4 ms, and red and blueshifts of OH, NH, amide I and II bands. The undetected fingerprint region within 7.82°-28.90° of SMGHs/KC/KCl-Cur beads indicated successful Cur entrapment. Moreover, SMGHs/KC/KCl-Cur beads exhibited shrinkage network backbones and larger void pores as SMGHs increased, with vessel percentage area, total number of junctions, total vessel length decreasing from 52.1, 1446.8, 57931.4 to 39.7, 530.5, 34458.4, and lacunarity increasing from 0.048 to 0.111, respectively. Furthermore, Cur showed approximately 50% release contents in colon phase and above 90% retention rate during 30 days of storage at 4 °C. These results suggested that SMGHs/KC/KCl-Cur beads exhibited sustained-release of Cur and promised stable Cur preservation.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Yu-Qiao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhu-Jun Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China.
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3
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Hong SJ, Shin GH, Kim JT. Fabrication and Application of Turmeric Extract-Incorporated Oleogels Structured with Xanthan Gum and Soy Lecithin by Emulsion Template. Gels 2024; 10:84. [PMID: 38275858 PMCID: PMC10815647 DOI: 10.3390/gels10010084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
Turmeric extract (TE)-loaded oleogels (TE-OG) was fabricated by an emulsion template technique using xanthan gum (XG) and soy lecithin (SL) as oleogelators. The formulation for TE-OG was optimized using 0.32% XG, 1.2% SL, and 1.0% TE. The optimized TE-OG had a minimal particle size of 810.23 ± 10.68 nm as measured by the dynamic light scattering (DLS) method, and a high encapsulation efficiency (EE) of 96.62 ± 0.56%. Additionally, the optimized TE-OG exhibited a favorable zeta potential of -27.73 ± 0.44 mV, indicating the good stability of the TE-OG due to the electrostatic repulsion between particles. TE-OG formulated with 0.32% XG and 1.2% SL was subjected to frequency sweep testing to evaluate its solid-like rheological behavior. The oil-binding capacity (OBC) of TE-OG was consistently maintained above 99.99%. In vitro digestion of TE-OG demonstrated the potential of the emulsion template for controlled release, with less than 20% of the encapsulated curcumin being released in simulated gastric fluid (SGF), whereas nearly 70% was released in the simulated intestinal fluid (SIF). Moreover, TE-OG affected the rapid release of free fatty acids (FFAs), which have a positive effect on the digestion of triacylglycerols found in soybean oil (SO). TE-OG was further used as an alternative to commercial butter to produce pound cakes, and their rheological properties were compared to those of the pound cake prepared using commercial butter. The pound cake prepared using TE-OG showed a noticeable decrease in hardness from 10.08 ± 1.39 N to 7.88 ± 0.68 N and increased porosity, demonstrating the inherent capability of TE-OG to enhance the overall quality standards of bakery products.
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Affiliation(s)
- Su Jung Hong
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea;
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea;
- BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
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Chang R, Chen L, Qamar M, Wen Y, Li L, Zhang J, Li X, Assadpour E, Esatbeyoglu T, Kharazmi MS, Li Y, Jafari SM. The bioavailability, metabolism and microbial modulation of curcumin-loaded nanodelivery systems. Adv Colloid Interface Sci 2023; 318:102933. [PMID: 37301064 DOI: 10.1016/j.cis.2023.102933] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 05/01/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023]
Abstract
Curcumin (Cur), the major bioactive component of turmeric (Curcuma longa) possesses many health benefits. However, low solubility, stability and bioavailability restricts its applications in food. Recently, nanocarriers such as complex coacervates, nanocapsules, liposomes, nanoparticles, nanomicelles, have been used as novel strategies to solve these problems. In this review, we have focused on the delivery systems responsive to the environmental stimuli such as pH-responsive, enzyme-responsive, targeted-to-specific cells or tissues, mucus-penetrating and mucoadhesive carriers. Besides, the metabolites and their biodistribution of Cur and Cur delivery systems are discussed. Most importantly, the interaction between Cur and their carriers with gut microbiota and their effects of modulating the gut health synergistically were discussed comprehensively. In the end, the biocompatibility of Cur delivery systems and the feasibility of their application in food industry is discussed. This review provided a comprehensive review of Cur nanodelivery systems, the health impacts of Cur nanocarriers and an insight into the application of Cur nanocarriers in food industry.
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Affiliation(s)
- Ruxin Chang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Liran Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Muhammad Qamar
- Faculty of Food science and Nutrition, Department of Food Science and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Yanjun Wen
- Henan Provincial Key Laboratory of Natural Pigments, Henan Zhongda Hengyuan Biotechnology Stock Company Limited, Luohe 462600, PR China
| | - Linzheng Li
- Henan Provincial Key Laboratory of Natural Pigments, Henan Zhongda Hengyuan Biotechnology Stock Company Limited, Luohe 462600, PR China
| | - Jiayin Zhang
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Xing Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | | | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Turmeric Herb Extract-Incorporated Biopolymer Dressings with Beneficial Antibacterial, Antioxidant and Anti-Inflammatory Properties for Wound Healing. Polymers (Basel) 2023; 15:polym15051090. [PMID: 36904331 PMCID: PMC10007553 DOI: 10.3390/polym15051090] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 02/20/2023] [Accepted: 02/20/2023] [Indexed: 02/24/2023] Open
Abstract
Bacterial infection and inflammation caused by excess oxidative stress are serious challenges in chronic wound healing. The aim of this work is to investigate a wound dressing based on natural- and biowaste-derived biopolymers loaded with an herb extract that demonstrates antibacterial, antioxidant, and anti-inflammatory activities without using additional synthetic drugs. Turmeric extract-loaded carboxymethyl cellulose/silk sericin dressings were produced by esterification crosslinking with citric acid followed by freeze-drying to achieve an interconnected porous structure, sufficient mechanical properties, and hydrogel formation in situ in contact with an aqueous solution. The dressings exhibited inhibitory effects on the growth of bacterial strains that were related to the controlled release of the turmeric extract. The dressings provided antioxidant activity as a result of the radical scavenging effect on DPPH, ABTS, and FRAP radicals. To confirm their anti-inflammatory effects, the inhibition of nitric oxide production in activated RAW 264.7 macrophages was investigated. The findings suggested that the dressings could be a potential candidate for wound healing.
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Bagale U, Kadi A, Abotaleb M, Potoroko I, Sonawane SH. Prospect of Bioactive Curcumin Nanoemulsion as Effective Agency to Improve Milk Based Soft Cheese by Using Ultrasound Encapsulation Approach. Int J Mol Sci 2023; 24:ijms24032663. [PMID: 36768993 PMCID: PMC9917346 DOI: 10.3390/ijms24032663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/27/2023] [Accepted: 01/29/2023] [Indexed: 02/02/2023] Open
Abstract
The aim of this paper was to determine the effect of stabilized curcumin nanoemulsions (CUNE) as a food additive capable of directionally acting to inhibit molecules involved in dairy products' quality and digestibility, especially cheese. The objects were cheeses made from the milk of higher grades with addition of a CUNE and a control sample. The cheeses were studied using a scanning electron microscope (SEM) in terms of organoleptic properties, such as appearance, taste, and aroma. The results show that the addition of CUNEs improved the organoleptic properties compared to the control cheese by 150% and improved its shelf life. The SEM study shows that formulation with CUNE promotes the uniform distribution of porosity. The CUNE-based cheese shows a better sensory evaluation compared to the emulsion without curcumin. CUNE-processed cheese provided better antioxidant and antimicrobial analysis than the control sample and offers added value to the dairy sector.
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Affiliation(s)
- Uday Bagale
- Department of Food and Biotechnology, South Ural State University, Chelyabinsk 454080, Russia
- Correspondence: ; Tel.: +7-(351)-267-93-80
| | - Ammar Kadi
- Department of Food and Biotechnology, South Ural State University, Chelyabinsk 454080, Russia
| | - Mostafa Abotaleb
- Department of System Programming, South Ural State University, Chelyabinsk 454080, Russia
| | - Irina Potoroko
- Department of Food and Biotechnology, South Ural State University, Chelyabinsk 454080, Russia
| | - Shirish Hari Sonawane
- Department of Chemical Engineering, National Institute of Technology Warangal, Telangana 506004, India
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Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4784794. [PMID: 36569452 PMCID: PMC9788881 DOI: 10.1155/2022/4784794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/19/2022] [Accepted: 12/03/2022] [Indexed: 12/23/2022]
Abstract
The quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the effect of curcumin nanoemulsions as a food additive on the quality and digestibility of breads. Curcumin nanoemulsion was stabilized by using Tween 80 and an ultrasound approach and its incorporation of curcumin nanoemulsion into bread formulation as the replacement of margarine. The objects of the study were the obtained bread from wheat flour, namely, control sample, CuNE containing sample, and raw curcumin containing bread sample. The results of the sensory evaluation of prototype bread suggest that curcumin nanoemulsion does affect organoleptic properties of bread. The result of antioxidant activity for curcumin nanoemulsion bread is higher (31.59%) compared to a control bread (20.59%). Also, in addition to a positive effect, there is an increase in the total strain and the elasticity of the crumb of bread compared to the control bread. SEM (scanning electron microscope) study shows that formulation with nanoemulsion promotes uniform distribution of fine pores (porosity).
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Chua A, Tran TT, Pu S, Park JW, Hadinoto K. Lyophilization of Curcumin–Albumin Nanoplex with Sucrose as Cryoprotectant: Aqueous Reconstitution, Dissolution, Kinetic Solubility, and Physicochemical Stability. Int J Mol Sci 2022; 23:ijms231911731. [PMID: 36233033 PMCID: PMC9569908 DOI: 10.3390/ijms231911731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 09/20/2022] [Accepted: 09/30/2022] [Indexed: 11/28/2022] Open
Abstract
An amorphous curcumin (CUR) and bovine serum albumin (BSA) nanoparticle complex (nanoplex) was previously developed as a promising anticancer nanotherapy. The CUR-BSA nanoplex had been characterized in its aqueous suspension form. The present work developed a dry-powder form of the CUR-BSA nanoplex by lyophilization using sucrose as a cryoprotectant. The cryoprotective activity of sucrose was examined at sucrose mass fractions of 33.33, 50.00, and 66.66% by evaluating the lyophilized nanoplex’s (1) aqueous reconstitution and (2) CUR dissolution and kinetic solubility. The physicochemical stabilizing effects of sucrose upon the nanoplex’s 30-day exposures to 40 °C and 75% relative humidity were examined from (i) aqueous reconstitution, (ii) CUR dissolution, (iii) CUR and BSA payloads, (iv) amorphous form stability, and (v) BSA’s structural integrity. The good cryoprotective activity of sucrose was evidenced by the preserved BSA’s integrity and good aqueous reconstitution, resulting in a fast CUR dissolution rate and a high kinetic solubility (≈5–9× thermodynamic solubility), similar to the nanoplex suspension. While the aqueous reconstitution, CUR dissolution, and amorphous form were minimally affected by the elevated heat and humidity exposures, the treated nanoplex exhibited a lower BSA payload (≈7–26% loss) and increased protein aggregation postexposure. The adverse effects on the BSA payload and aggregation were minimized at higher sucrose mass fractions.
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Affiliation(s)
- Angeline Chua
- School of Chemistry Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
| | - The-Thien Tran
- School of Chemistry Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
| | - Siyu Pu
- School of Chemistry Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
| | - Jin-Won Park
- School of Chemical and Biomolecular Engineering, Seoul University of Science and Technology, Seoul 01811, Korea
| | - Kunn Hadinoto
- School of Chemistry Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
- Correspondence: ; Tel.: +65-6514-8381
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Lee BN, Hong SJ, Yu MH, Shin GH, Kim JT. Enhancement of Storage Stability and Masking Effect of Curcumin by Turmeric Extract-Loaded Nanoemulsion and Water-Soluble Chitosan Coating. Pharmaceutics 2022; 14:pharmaceutics14081547. [PMID: 35893803 PMCID: PMC9394373 DOI: 10.3390/pharmaceutics14081547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/24/2022] [Accepted: 07/24/2022] [Indexed: 02/01/2023] Open
Abstract
This study focused on improving curcumin stability in various pHs and NaCl concentrations and reducing the strong scent of turmeric by the nanoemulsions system and further coating with water-soluble chitosan (WSC). Turmeric extract-loaded nanoemulsions (TE-NEs) were firstly prepared by mixing an oil phase containing turmeric extract, MCT oil, and lecithin, and an aqueous phase containing tween 80 using an ultrasonication method. TE-NEs were further coated with WSC in the ratio of TE-NEs and WSC (1:1 to 1:10). The optimum WSC-TE-NEs exhibited an average particle size of 182 nm, a PDI of 0.317, and a zeta potential of +30.42 mV when WSC-TE-NEs were prepared in the ratio of 1:1. The stability of the WSC-TE-NEs was also assessed by determining the remained curcumin content. The remained curcumin contents of the TE-NEs and the WSC-TE-NEs were higher than that of the turmeric extract (TE) at pH 2~7 and NaCl concentrations of 100~400 mM. Fourier transform infrared (FT-IR) spectra, transmission electron microscope (TEM), and confocal laser scanning microscope (CLSM) images confirmed that the TE-NEs were successfully encapsulated with a WSC coating. As a result of GC analysis, the content of aromatic-turmerone was significantly decreased in the TE-NEs and the WSC-TE-NEs compared to the pristine TE, but there was no significant difference between the TE-NEs and the WSC-TE-NEs. These results suggest that water-soluble chitosan-coated nanoemulsions may be suitable for improving the chemical stability and masking effect of curcumin to facilitate its application in food.
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Affiliation(s)
- Bom Nae Lee
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea;
| | - Su Jung Hong
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Korea;
| | - Mi Hee Yu
- Research Institute of Biomedical Engineering, Department of Cell Biology, Catholic University of Daegu School of Medicine, Daegu 42472, Korea;
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Korea;
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Korea;
- Correspondence:
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Hong SJ, Garcia CV, Shin GH, Kim JT. Enhanced bioaccessibility and stability of iron through W/O/W double emulsion-based solid lipid nanoparticles and coating with water-soluble chitosan. Int J Biol Macromol 2022; 209:895-903. [PMID: 35447259 DOI: 10.1016/j.ijbiomac.2022.04.066] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 03/23/2022] [Accepted: 04/09/2022] [Indexed: 01/05/2023]
Abstract
W/O/W double emulsion-based iron-solid lipid nanoparticles (Fe-SLNs) and water-soluble chitosan-coated Fe-SLNs (WSC-Fe-SLNs) were developed to increase the bioaccessibility and stability of iron. Fe-SLNs exhibited a small diameter (158.17 ± 0.72 nm) and adequate zeta potential (-34.31 ± 0.41 mV) to maintain stable dispersion. The coating with WSC resulted in an increase in particle diameter (up to 226.13 ± 1.97 nm) and change of zeta potential to positive value (+47.83 ± 1.24 mV) because of the amine groups of chitosan. The lipid peroxidation of the Fe-SLNs and WSC-Fe-SLNs was substantially lower than that of pure iron. Both Fe-SLNs and WSC-Fe-SLNs were also able to protect the encapsulated iron in simulated gastric fluid, while effectively releasing almost 80% of the iron in simulated intestinal fluid. The Fe-SLNs and WSC-Fe-SLNs showed a great potential as functional materials to apply to various food industries through enhancement of physical stability and bioaccessibility of the encapsulated iron.
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Affiliation(s)
- Su Jung Hong
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | | | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea.
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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Cerda-Opazo P, Gotteland M, Oyarzun-Ampuero FA, Garcia L. Design, development and evaluation of nanoemulsion containing avocado peel extract with anticancer potential: A novel biological active ingredient to enrich food. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106370] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Improvement of thermal and UV-light stability of β-carotene-loaded nanoemulsions by water-soluble chitosan coating. Int J Biol Macromol 2020; 165:1156-1163. [DOI: 10.1016/j.ijbiomac.2020.10.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/24/2020] [Accepted: 10/01/2020] [Indexed: 01/11/2023]
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13
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Ji S, Wu J, Xu F, Wu Y, Xu X, Gao H, Ju X, Xiong W, Wang L. Synthesis, Purification, and Characterization of a Structured Lipid Based on Soybean Oil and Coconut Oil and Its Applications in Curcumin‐Loaded Nanoemulsions. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000086] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Shengyang Ji
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Jin Wu
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Feiran Xu
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Ying Wu
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Xiaoying Xu
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Houbin Gao
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd No.118 Gaodong Road, Pudong New District Shanghai 200137 P. R. China
| | - Xingrong Ju
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Wenfei Xiong
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
| | - Lifeng Wang
- College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics No. 3 Wenyuan Road Nanjing Jiangsu 210023 P. R. China
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Kharat M, Aberg J, Dai T, McClements DJ. Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9205-9212. [PMID: 32786867 DOI: 10.1021/acs.jafc.0c01877] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The water dispersibility, chemical stability, and bioaccessibility of curcumin, a labile hydrophobic nutraceutical, can be enhanced by incorporating it inside the oil droplets of oil-in-water emulsions or nanoemulsions. In these multiphase systems, the curcumin remains relatively stable to degradation when surrounded by oil but degrades rapidly when surrounded by water. We hypothesized that the size of the lipid droplets would therefore impact the stability of encapsulated curcumin by altering the surface area of oil exposed to water. The effect of droplet surface area on the kinetics of curcumin degradation was therefore studied by producing emulsions with different mean droplet diameters (d32) and therefore different specific surface areas (AS): large (d32 = 20.9 μm; AS = 300 m2 kg-1); medium (d32 = 2.53 μm; AS = 2500 m2 kg-1); small (d32 = 0.26 μm; AS = 24,000 m2 kg-1); and very small (d32 = 0.083 μm; AS = 80,000 m2 kg-1) emulsions. All the emulsions initially had milky-yellow appearances and were relatively stable to aggregation during the course of the experiments. However, rapid creaming was observed in the large and medium emulsions because of their relatively large droplet size. The emulsions all exhibited some color fading during storage, with the rate of curcumin degradation increasing with decreasing droplet size. For instance, the percentage of curcumin remaining in the emulsions after 17 days storage was 91.4 ± 1.5 > 77.3 ± 6.6 > 66.7 ± 1.9 ≫ 30.6 ± 2.8% for the large, medium, small, and very small emulsions, respectively. The more rapid chemical degradation of the curcumin in the smaller droplets can be attributed to the fact that curcumin exchange between the interior and exterior of the droplets occurs more rapidly as the droplet dimensions decrease. Our results indicate that the droplet size plays a critical role in the degradation of curcumin encapsulated in emulsions, which may have important consequences for the formulation of curcumin-enriched foods and beverages with enhanced bioactivity. In particular, it suggests that emulsions are more effective at chemically stabilizing curcumin than nanoemulsions.
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Affiliation(s)
- Mahesh Kharat
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Joy Aberg
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Taotao Dai
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China
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Exploration of polysaccharide based nanoemulsions for stabilization and entrapment of curcumin. Int J Biol Macromol 2020; 156:1287-1296. [DOI: 10.1016/j.ijbiomac.2019.11.167] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 11/11/2019] [Accepted: 11/19/2019] [Indexed: 12/18/2022]
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Liu C, Jin H, Yu Y, Sun J, Zheng H, Zhang Y, Xu J, Zhu X. The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers. NANOMATERIALS 2020; 10:nano10061094. [PMID: 32492859 PMCID: PMC7353371 DOI: 10.3390/nano10061094] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 05/28/2020] [Accepted: 05/28/2020] [Indexed: 11/17/2022]
Abstract
In this experiment, the peanut protein isolate (PPI), soybean protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI) were modified by linking chlorogenic acid covalently and linking dextran by Maillard reaction to prepare protein-chlorogenic acid-dextran (PCD) conjugates. As for structures, conformational changes of conjugates were determined by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE), Fourier transform infrared (FT-IR), and fluorescence measurements. The molecular weights of PCD conjugates became larger, the structure became disorder, and the amino acid residues inside the protein were exposed to the polar environment when compared to protein-chlorogenic acid (PC) and native proteins (NPs). As for properties, the interfacial tension reduced and antioxidant activity of PCD conjugates enhanced in varying degrees. Based on this, PCD conjugates were used as emulsifiers in order to investigate the properties of nanoemulsions and compared with PC conjugates and NPs. The mean droplet diameters (MDD) results showed that the nanoemulsions that were stabilized by PCD conjugates had the smallest particle sizes and exhibited uniformly dispersed spherical shapes. The storage and oxidative stabilities of PCD conjugates were also significantly improved. In comparison, nanoemulsion that was stabilized by PPI-chlorogenic acid-dextran conjugate had the smallest particle size and optimal stability among four protein stabilized nanoemulsions.
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Affiliation(s)
- Chang Liu
- College of Art and Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China; (C.L.); (H.J.); (Y.Y.); (J.S.)
| | - Hua Jin
- College of Art and Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China; (C.L.); (H.J.); (Y.Y.); (J.S.)
| | - Yue Yu
- College of Art and Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China; (C.L.); (H.J.); (Y.Y.); (J.S.)
| | - Jingying Sun
- College of Art and Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China; (C.L.); (H.J.); (Y.Y.); (J.S.)
| | - Huanyu Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China;
- Heilongjiang Green Food Science Research Institute, Harbin 150028, Heilongjiang, China
- National Research Center of Soybean Engineering and Technology, Harbin 150028, Heilongjiang, China
| | - Yan Zhang
- Coastal Research and Extension Center, Mississippi State University, Starkville, MS 39762, USA;
| | - Jing Xu
- College of Art and Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China; (C.L.); (H.J.); (Y.Y.); (J.S.)
- Correspondence: (J.X.); (X.Z.); Tel.: +86-1379-665-2155 (J.X.); +86-1384-510-7825 (X.Z.)
| | - Xiuqing Zhu
- Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, Heilongjiang, China
- Correspondence: (J.X.); (X.Z.); Tel.: +86-1379-665-2155 (J.X.); +86-1384-510-7825 (X.Z.)
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Polysaccharide-based delivery systems for curcumin and turmeric powder encapsulation using a spray-drying process. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.05.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Choi SJ, McClements DJ. Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability. Food Sci Biotechnol 2020; 29:149-168. [PMID: 32064124 PMCID: PMC6992823 DOI: 10.1007/s10068-019-00731-4] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 12/11/2019] [Accepted: 12/26/2019] [Indexed: 12/11/2022] Open
Abstract
The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these functional ingredients. In this review article, we focus on the design of nanoemulsion-based delivery systems to encapsulate, protect, and deliver non-polar bioactive agents, such as vitamin A, D and E, β-carotene, lycopene, lutein, curcumin, resveratrol, and coenzyme Q10. Initially, the challenges associated with incorporating these different bioactives into foods are highlighted. The relative merits and drawbacks of different nanoemulsion fabrication methods are then discussed. Finally, examples of the application of nanoemulsions for improving the stability and bioavailability of various kinds of hydrophobic vitamins and nutraceuticals are provided.
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Affiliation(s)
- Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
- Departement of Interdisciplinary Bio IT Materials, Seoul National University of Science and
Technology, Seoul, 01811 Republic of Korea
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003 USA
- Department of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, 310018 Zhejiang China
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Park SJ, Lee MJ, Choi YJ, Yun YR, Lee MA, Oh SJ, Park SH. Improvement of sulfur compounds in broccoli sprouts by methionine loaded polyvinyl alcohol-sodium alginate hydrogels for application in Kimchi. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108745] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Lee SB, Garcia CV, Hong SJ, Shin GH, Kim JT. Production of turmeric extract-loaded nanoemulsions at the laboratory-scale and pilot-scale: Comparison of processing conditions and properties. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Park SJ, Hong SJ, Garcia CV, Lee SB, Shin GH, Kim JT. Stability evaluation of turmeric extract nanoemulsion powder after application in milk as a food model. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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