1
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Guo X, Zhang X, Qi Y, Zhao H, Du S, Shao B. Novel diacylglycerol oil-based nanostructured lipid carriers improves the stability and digestibility of lycopene. Food Chem 2024; 458:140219. [PMID: 38943966 DOI: 10.1016/j.foodchem.2024.140219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 06/19/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Diacylglycerol (DAG) has garnered attention for its safe and nutritious qualities, and its utilization in emulsion systems to encapsulate hydrophobic bioactives is anticipated to enhance their bioaccessibility. Thus, this study aimed to evaluate the influence of DAG oil as a carrier on the stability and digestive characteristics of nanostructured lipid carriers (NLCs) containing lycopene (LYC). The results indicated that DAG oil demonstrated superior storage and heating stability in comparison to triacylglycerol (TAG) oil. Furthermore, NLCs formulated with DAG oil exhibited a faster rate of lipolysis (>76.3%) and higher loading capacity (1.48%), resulting in an approximate 11% enhancement in the bioaccessibility of LYC (reaching up to 31.4%). DAG oils show considerable potential for enhancing and prolonging the properties and bioactivity of NLC carriers, thereby boosting bioaccessibility. The incorporation of DAG oil in food systems holds promise for enriching their functionality over traditional TAG oil.
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Affiliation(s)
- Xiaohan Guo
- School of Public Health, Capital Medical University, Beijing 100069, China; Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, China
| | - Xin Zhang
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, China
| | - Yan Qi
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, China
| | - Haiyan Zhao
- Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, China
| | - Shiyu Du
- Department of Gastroenterology, China-Japan Friendship Hospital, Beijing 100029, China.
| | - Bing Shao
- School of Public Health, Capital Medical University, Beijing 100069, China; Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, China.
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2
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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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3
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Gu T, Zhang X, Gong Y, Zhang T, Hu L, Yu Y, Deng C, Xiao Y, Zheng M, Zhou Y. An investigation into structural properties and stability of debranched starch-lycopene inclusion complexes with different branching degrees. Int J Biol Macromol 2023; 233:123641. [PMID: 36773868 DOI: 10.1016/j.ijbiomac.2023.123641] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 01/17/2023] [Accepted: 02/07/2023] [Indexed: 02/11/2023]
Abstract
Debranched starch (DBS) has great probability as carrier for bioactive ingredients, but effects of branching degree (DB) on the complex formation of starch remain unclear. This study investigated the potential of DBS with different DB to load lycopene and characterized the structural properties of inclusion complexes. Glutinous rice starch was debranched to get DBS with different molecular weights, where DBS with a branching degree of 11.42 % had the greatest encapsulation efficiency (64.81 %). SEM, particle size, and zeta-potential results showed that the complexes form stable spherical crystals through electrostatic interactions. The structures of complexes were resolved by FTIR, XRD, TGA, and 13C CP/MAS NMR analytical techniques, indicating that lycopene can be loaded on DBS by the self-assembly through hydrophobic and hydrogen bonding interactions. Degradation experiments revealed that retention of complexes was significantly higher than the unencapsulated one. Our study reveals the structural features of the complex between DBS and lycopene, providing theoretical guidance for developing and producing novel nutraceuticals.
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Affiliation(s)
- Tingting Gu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiumei Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yongqiang Gong
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Tiantian Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Lili Hu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiyang Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Changyue Deng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
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4
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Ma Y, Li C, Xiu W, Wang X. In vivo and in vitro evaluation of stability and antioxidant activity of lycopene-nanostructured lipid carriers. Food Sci Biotechnol 2022; 32:833-845. [PMID: 37041811 PMCID: PMC10082695 DOI: 10.1007/s10068-022-01219-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 11/08/2022] [Accepted: 11/30/2022] [Indexed: 12/15/2022] Open
Abstract
This study evaluates the stability of lycopene in the presence of the prepared nanostructured lipid carriers (NLCs) under different environments and food systems and the in vitro and in vivo antioxidant activity of the lycopene nanostructured lipid carriers (Lyco-NLCs) was studied. As observed in the stability experiment, Lyco-NLCs have good storage stability within 30 days. Food additives have little effect on its stability except for metal ions. Compared with free lycopene, Lyco-NLCs showed an improved antioxidant property. In in-vitro experiments, the DPPH radical scavenging rate, hydroxyl radical scavenging capacity, and ferric reducing capacity of Lyco-NLCs increased by 90.47%, 47.43%, and 45.12%, respectively. The animal experiments showed that the activities of catalase in the kidney, superoxide dismutase in the heart, and glutathione peroxidase in the liver increased by 31.48%, 42.50%, and 21.47%, respectively. The content of malondialdehyde in serum decreased by 14.13%. The results have some significance for the practical application of lycopene.
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Affiliation(s)
- Yongqiang Ma
- Key Laboratory of Grain Resources and Grain Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, 150076 China
| | - Chenchen Li
- Key Laboratory of Grain Resources and Grain Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, 150076 China
| | - Weiye Xiu
- Key Laboratory of Grain Resources and Grain Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, 150076 China
| | - Xin Wang
- Key Laboratory of Grain Resources and Grain Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, 150076 China
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5
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Kapoor B, Gulati M, Rani P, Kochhar RS, Atanasov AG, Gupta R, Sharma D, Kapoor D. Lycopene: Sojourn from kitchen to an effective therapy in Alzheimer's disease. Biofactors 2022; 49:208-227. [PMID: 36318372 DOI: 10.1002/biof.1910] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 10/05/2022] [Indexed: 01/03/2023]
Abstract
Reports on a significant positive correlation between consumption of carotenoid-rich food and prevention of Alzheimer's disease (AD) led to the investigation of carotenoids for the treatment and prevention of AD. More than 1100 types of carotenoids are found naturally, out of which only around 50 are absorbed and metabolized in human body. Lycopene is one of the most commonly ingested members of fat-soluble carotenoid family that gives vegetables and fruits their red, yellow, or orange color. Lycopene has established itself as a promising therapy for AD owing to its neuroprotective activities, including antioxidant, anti-inflammatory, and antiamyloidogenic properties. In this review, we highlight the various in vitro and preclinical studies demonstrating the neuroprotective effect of lycopene. Also, some epidemiological and interventional studies investigating the protective effect of lycopene in AD have been discussed. Diving deeper, we also discuss various significant mechanisms, through which lycopene exerts its remissive effects in AD. Finally, to overcome the issue of poor chemical stability and bioavailability of lycopene, some of the novel delivery systems developed for lycopene have also been briefly highlighted.
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Affiliation(s)
- Bhupinder Kapoor
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Monica Gulati
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
- Faculty of Health, Australian Research Centre in Complementary and Integrative Medicine, University of Technology Sydney, Sydney, New South Wales, Australia
| | - Pooja Rani
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | | | - Atanas G Atanasov
- Ludwig Boltzmann Institute for Digital Health and Patient Safety, Medical University of Vienna, Vienna, Austria
- Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, Magdalenka, Poland
- Department of Pharmaceutical Sciences, University of Vienna, Vienna, Austria
| | - Reena Gupta
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Deepika Sharma
- Institute of Nanoscience and Technology, Mohali, Punjab, India
| | - Deepak Kapoor
- University Institute of Biotechnology, Chandigarh University, Mohali, Punjab, India
- Punjab State Council for Science & Technology (PSCST), Chandigarh, India
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6
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Amorim ADGN, Vasconcelos AG, Souza J, Oliveira A, Gullón B, de Souza de Almeida Leite JR, Pintado M. Bio-Availability, Anticancer Potential, and Chemical Data of Lycopene: An Overview and Technological Prospecting. Antioxidants (Basel) 2022; 11:antiox11020360. [PMID: 35204241 PMCID: PMC8868408 DOI: 10.3390/antiox11020360] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 01/30/2022] [Accepted: 02/08/2022] [Indexed: 02/01/2023] Open
Abstract
The purpose of this review was to collect relevant chemical data about lycopene and its isomers, which can be extracted using different non-polar or polar aprotic solvents by SC-CO2 or biosynthesis as a friendly technique. Lycopene and other carotenoids can be identified and quantified by UV–Vis and HPLC using a C18 or C30 column, while their characterization is possible by UV–Vis, Fluorescence, FTIR, MS, NMR, and DSC assays. Among these techniques, the last four can compare lycopene isomers and identify cis or all-trans-lycopene. FTIR, MS, and NMR techniques are more suitable for the verification of the purity of lycopene extracts due to the signal complexity generated for each isomer, which enables identification by subtle differences. Additionally, some biological activities of lycopene isolated from red vegetables have already been confirmed, such as anti-inflammatory, antioxidant, and cytotoxic activity against cancer cells, probably by activating several pathways. The encapsulation of lycopene in nanoparticles demonstrated an improvement in oral delivery, and ex vivo assessments determined that these nanoparticles had better permeation and low cytotoxicity against human cells with enhanced permeation. These data suggest that lycopene has the potential to be applied in the food and pharmaceutical industries, as well as in cosmetic products.
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Affiliation(s)
- Adriany das Graças Nascimento Amorim
- Rede Nordeste de Biotecnologia, RENORBIO, Campus Ministro Petrônio Portela, Universidade Federal do Piauí, UFPI, Teresina 64049-550, PI, Brazil
- Correspondence: ; Tel.: +55-86-999-652-666
| | - Andreanne Gomes Vasconcelos
- Núcleo de Pesquisa em Morfologia e Imunologia Aplicada, NuPMIA, Área de Morfologia, Faculdade de Medicina, Universidade de Brasília, UnB, Brasilia 70190-900, DF, Brazil; (A.G.V.); (J.R.d.S.d.A.L.)
- Centro Universitário do Distrito Federal, UDF, Brasília 70390-045, DF, Brazil
- People&Science, Brasília 70340-908, DF, Brazil
| | - Jessica Souza
- Laboratório de Cultura de Célula do Delta, LCC Delta, Universidade Federal do Delta do Parnaíba, UFDPar, Parnaiba 64202-020, PI, Brazil;
| | - Ana Oliveira
- Laboratório Associado, Centro de Biotecnologia e Química Fina, CBQF-ESB, Universidade Católica Portuguesa, 4169-005 Porto, Portugal; (A.O.); (M.P.)
| | - Beatriz Gullón
- Departamento de Ingeniería Química, Facultad de Ciencias, Campus Ourense, Universidad de Vigo, As Lagoas, 32004 Ourense, Spain;
| | - José Roberto de Souza de Almeida Leite
- Núcleo de Pesquisa em Morfologia e Imunologia Aplicada, NuPMIA, Área de Morfologia, Faculdade de Medicina, Universidade de Brasília, UnB, Brasilia 70190-900, DF, Brazil; (A.G.V.); (J.R.d.S.d.A.L.)
| | - Manuela Pintado
- Laboratório Associado, Centro de Biotecnologia e Química Fina, CBQF-ESB, Universidade Católica Portuguesa, 4169-005 Porto, Portugal; (A.O.); (M.P.)
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7
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The impact of (E/Z)-isomerization and aggregation on the color of rhodoxanthin formulations for food and beverages. Food Chem 2020; 332:127370. [DOI: 10.1016/j.foodchem.2020.127370] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 05/17/2020] [Accepted: 06/14/2020] [Indexed: 02/06/2023]
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8
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Yang C, Yan H, Jiang X, Xu H, Tsao R, Zhang L. Preparation of 9 Z-β-Carotene and 9 Z-β-Carotene High-Loaded Nanostructured Lipid Carriers: Characterization and Storage Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13844-13853. [PMID: 33164495 DOI: 10.1021/acs.jafc.0c02342] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Cis (Z)-β-carotenes with 25.3% 9Z-β-carotene were prepared for nanostructured lipid carriers (NLCs). The optimal conditions for NLC preparation using an orthogonal experimental method were as follows: the total lipid concentration was 9% (w/v), the surfactant concentration was 1.4% (w/v), the solid to liquid lipid ratio was 3:1 (w/w), and the homogenization pressure was set at 500 bar for three cycles. Under these conditions, the encapsulation efficiency (%) of the NLC was 95.64%, and the total β-carotene in NLCs was 2.9 mg/mL, which was significantly higher than those reported by others. The proportion of total Z-β-carotenes was as high as 53.3%, the particle size was 191 ± 6.46 nm, and the polydispersity index was 0.2 ± 0.03. Storage stability results indicated that the β-carotene-loaded NLC stabilizes both 9Z-β-carotene and total β-carotene from leakage and degradation during 21 days of storage at pH 3.5-7.5 at low temperatures (4 °C), especially for the more bioactive 9Z-β-carotene. The technique with an improved ratio of 9Z-β-carotene, loading capacity, water solubility, and bioaccessibility of the β-carotene NLC provides an effective strategy for β-carotene applications in functional foods or beverages and in nutraceutical preparations.
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Affiliation(s)
- Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hongxiao Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xin Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Huaneng Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Rong Tsao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
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9
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Nian Y, Yuan L, Zhao D, Li C. Synergistic enhancement of loading contents and chemical stability of lycopene distributing both inside and on the oil/water interface. J Food Sci 2020; 85:3244-3252. [PMID: 32869332 DOI: 10.1111/1750-3841.15414] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 07/06/2020] [Accepted: 07/14/2020] [Indexed: 11/28/2022]
Abstract
Loading contents and chemical stability of lycopene were synergistically enhanced after dispersion in genipin-crosslinked-chitosan (CS) stabilized high internal phase emulsions (HIPEs). HIPEs could be prepared with the parameters for the emulsifiers of CS concentration from 0.5 to 5 mg/mL, pH value from 5.5 to 7.5, and CS/genipin mass ratio from 2:1 to 20:1. High loading content of lycopene, up to 0.25 wt% was achieved, with emulsifier in the final system only 1 mg/mL. As the loading contents were elevated, increasing amount of lycopene distributed in HIPEs in the form of insoluble crystals. Meanwhile, density of oil droplets decreased and the shape changed from polygon to sphere, which is supposed to be related to the interaction between the crystal and the oil-water interface. Stability of lycopene against ultraviolet, temperature, hydrogen peroxide, and iron ions was improved significantly, which could be ascribed to the layer of genipin-crosslinked-CS on oil droplet surface and the crystal status of lycopene. The storage stability of lycopene was improved tremendously after encapsulation by HIPEs. PRACTICAL APPLICATION: Low loading content of lycopene in emulsion systems is not conducive to the evaluation of its biological function in subsequent experiments, as well as their real application in food industry. It is also crucial to improve the stability of lycopene for the practical application in food industry. In this work, the loading content in delivery system and the chemical stability of lycopene are improved through encapsulation with high internal phase emulsions (HIPEs). The significance of these results may have implications in fields spanning from colloidal science to functional foods applications.
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Affiliation(s)
- Yingqun Nian
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Lei Yuan
- Centre of Physical & Chemic Analyses and Bio-tech, Tibet Agricultural & Animal Husbandry University, No. 100 Yucai West Road, Bayi District, Tibet Autonomous Region, Linzhi City
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P.R. China
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10
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Ashraf W, Latif A, Lianfu Z, Jian Z, Chenqiang W, Rehman A, Hussain A, Siddiquy M, Karim A. Technological Advancement in the Processing of Lycopene: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1749653] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Waqas Ashraf
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Anam Latif
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Zhang Lianfu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Zhang Jian
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Wang Chenqiang
- Technical Center, Guannong Fruit & Antler Co.,Ltd, Korla City, Xinjiang, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arif Hussain
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Mahbuba Siddiquy
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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