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Zhou J, Li Z, Guo W, Wang Y, Liu R, Huang X, Li Y, Yang X, Liu L, Liu Y, Xu X. Nano vitamin E improved the antioxidant capacity of broiler chickens. J Anim Sci 2024; 102:skae095. [PMID: 38682465 PMCID: PMC11071686 DOI: 10.1093/jas/skae095] [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: 12/05/2023] [Accepted: 04/27/2024] [Indexed: 05/01/2024] Open
Abstract
Vitamin E (VE) is a potent nutritional antioxidant that is critical in alleviating poultry oxidative stress. However, the hydrophobic nature and limited stability of VE restrict its effective utilization. Nanotechnology offers a promising approach to enhance the bioavailability of lipophilic vitamins. The objective of this experiment was to investigate the effects of different sources and addition levels of VE on the growth performance, antioxidant capacity, VE absorption site, and pharmacokinetics of Arbor Acres (AA) broilers. Three hundred and eighty-four 1-d-old AA chicks were randomly allocated into four groups supplemented with 30 and 75 IU/kg VE as regular or nano. The results showed that dietary VE sources had no significant impact on broiler growth performance. However, chickens fed 30 IU/kg VE had a higher average daily gain at 22 to 42 d and 1 to 42 d, and lower feed conversion ratio at 22 to 42 d than 75 IU/kg VE (P < 0.05). Under normal feeding conditions, broilers fed nano VE (NVE) displayed significantly higher superoxide dismutase (SOD) activity and glutathione peroxidase (GSH-Px) enzyme activities and lower malonic dialdehyde (MDA) concentration (P < 0.05). Similarly, NVE had a higher antioxidant effect in the dexamethasone-constructed oxidative stress model. It was found that nanosizing technology had no significant effect on the absorption of VE in the intestinal tract by examining the concentration of VE in the intestinal tract (P > 0.05). However, compared to broilers perfused with regular VE (RVE), the NVE group displayed notably higher absorption rates at 11.5 and 14.5 h (P < 0.05). Additionally, broilers perfused with NVE showed a significant increase in the area under the concentration versus time curve from zero to infinity (AUC0-∞), mean residence time (MRT0-∞), elimination half-life (t1/2z), and peak concentration (Cmax) of VE in plasma (P < 0.05). In summary, nanotechnology provides more effective absorption and persistence of VE in the blood circulation for broilers, which is conducive to the function of VE and further improves the antioxidant performance of broilers.
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Affiliation(s)
- Jinghui Zhou
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Zhipeng Li
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Wei Guo
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Yibing Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Rui Liu
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Xinhuo Huang
- Nano Vitamin Engineering Research Center, Xi’an 710000, China
| | - Yingge Li
- Shaanxi Province Animal Husbandry Technology Extension Station, Xi’an710000, China
| | - Xiaojun Yang
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Le Liu
- Department of Biology, University of Massachusetts Amherst, Amherst, MA, USA
| | - Yanli Liu
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Xiurong Xu
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
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Wibowo C, Salsabila S, Muna A, Rusliman D, Wasisto HS. Advanced biopolymer-based edible coating technologies for food preservation and packaging. Compr Rev Food Sci Food Saf 2024; 23:e13275. [PMID: 38284604 DOI: 10.1111/1541-4337.13275] [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: 02/26/2023] [Revised: 09/19/2023] [Accepted: 11/03/2023] [Indexed: 01/30/2024]
Abstract
Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self-healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large-scale and more sustainable industrial production.
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Affiliation(s)
- Condro Wibowo
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
| | - Syahla Salsabila
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - Aulal Muna
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - David Rusliman
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
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Karbalaei-Saleh S, Yousefi S, Honarvar M. Optimization of vitamin B12 nano-emulsification and encapsulation using spontaneous emulsification. Food Sci Biotechnol 2024; 33:399-415. [PMID: 38222915 PMCID: PMC10786798 DOI: 10.1007/s10068-023-01357-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/27/2023] [Accepted: 05/26/2023] [Indexed: 01/16/2024] Open
Abstract
In this study, the use of low-energy methods for nanoemulsification of vitamin B12 was investigated to protect this bioactive substance. The effects of sunflower oil concentrations (4-8%), Tween 80 (8-16%), and vitamin B12 (5-15%) on the physicochemical properties of B12 nanoemulsion were evaluated using response surface methodology (RSM). The results indicated that the quadratic model was the most fitting model for experimental data. Optimization revealed that the optimal formulation contained 6.5% sunflower oil, 9.6% Tween 80, and 13% vitamin B12, resulting in maximum efficiency, viscosity, and vitamin B12 content, as well as minimum pH, turbidity, p-Anisidine index, particle size, and polydispersity index (PDI). Under optimal conditions, pH, viscosity, turbidity, efficiency, vitamin B12, p-Anisidine index, PDI, and particle size were 7.24, 17.0024 cp, 2.19, 51.98%, 5.54 ppm, 0.01, 0.34, and 322 nm, respectively. This study highlights the effectiveness of spontaneous emulsification as a carrier for the encapsulation of bioactive compounds.
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Affiliation(s)
- Shabnam Karbalaei-Saleh
- Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Shima Yousefi
- Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Masoud Honarvar
- Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Thakur N, Raposo A. Development and application of fruit and vegetable based green films with natural bio-actives in meat and dairy products: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6167-6179. [PMID: 37148159 DOI: 10.1002/jsfa.12686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/25/2023] [Accepted: 05/02/2023] [Indexed: 05/07/2023]
Abstract
In recent years, foodborne outbreaks and food plastic waste accumulation in the environment have impelled a hunt for new, sustainable, novel and innovatory food packaging interventions to face microbial contamination, food quality and safety. Pollution caused from wastes generated by agricultural activities is one of chief rising concerns of the environmentalists across the globe. A solution to this problem is effective and economic valorization of residues from agriculture sector. It would ensure that the by-products/residues from one activity act as ingredients/raw materials for another industry. An example is fruit and vegetable waste based green films for food packaging. Edible packaging is a well-researched area of science where numerous biomaterials have been already explored. Along with dynamic barrier properties, these biofilms often exhibit antioxidant and antimicrobial properties as function of the bioactive additives (e.g. essential oils) often incorporated in them. Additionally, these films are made competent by use of recent technologies (e.g. encapsulation, nano-emulsions, radio-sensors) to ensure high end performance and meet the principles of sustainability. Livestock products such as meat, poultry and dairy products are highly perishable and depend largely upon the mercy of packaging materials to enhance their shelf life. In this review, all the above-mentioned aspects are thoroughly covered with a view to project fruit and vegetable based green films (FVBGFs) as a potential and viable packaging material for livestock products, along with a discussion on role of bio-additives, technological interventions, properties and potential applications of FVBGFs in livestock products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Neha Thakur
- Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
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Khalid A, Arshad MU, Imran A, Haroon Khalid S, Shah MA. Development, stabilization, and characterization of nanoemulsion of vitamin D 3-enriched canola oil. Front Nutr 2023; 10:1205200. [PMID: 37693243 PMCID: PMC10484710 DOI: 10.3389/fnut.2023.1205200] [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: 04/13/2023] [Accepted: 07/17/2023] [Indexed: 09/12/2023] Open
Abstract
In this study, the oil-in-water nanoemulsion (NE) was prepared and loaded with vitamin D3 in food-grade (edible) canola oil and stabilized by Tween 80 and Span 80 by using a water titration technique with droplet sizes of 20 to 200 nm. A phase diagram was established for the influence of water, oil, and S-Mix concentration. The outcomes revealed that the particle size of blank canola oil nanoemulsion (NE) ranged from 60.12 to 62.27 (d.nm) and vitamin D3 NE ranged from 93.92 to 185.5 (d.nm). Droplet size and polydispersity index (PDI) of both blank and vitamin D3-loaded NE results were less than 1, and zeta potential results for blank and vitamin D3 loaded NE ranged from -9.71 to -15.32 mV and -7.29 to -13.56 mV, respectively. Furthermore, the pH and electrical conductivity of blank NE were 6.0 to 6.2 and 20 to 100 (μs/cm), respectively, whereas vitamin D3-loaded NE results were 6.0 to 6.2 and 30 to 100 (μs/cm), respectively. The viscosity results of blank NE ranged from 0.544 to 0.789 (mPa.s), while that of vitamin D3-loaded NE ranged from 0.613 to 0.793 (mPa.s). In this study, the long-term stability (3 months) of canola oil NE containing vitamin D3 at room temperature (25 C) and high temperature (40 C) was observed.
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Affiliation(s)
- Aafia Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Ali Imran
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Syed Haroon Khalid
- Department of Pharmaceutics, Government College University, Faisalabad, Pakistan
| | - Mohd Asif Shah
- School of Business, Woxsen University, Hyderabad, Telangana, India
- Division of Research and Development, Lovely Professional University, Phagwara, Punjab, India
- School of Engineering and Technology, Sharda University, Greater Noida, India
- Department of Economics, Kabridahar University, Somali, Ethiopia
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Lawal U, Samyuktha R, Robert V, Sreelakshmi K, Gopi A, Poochi M, Loganathan S, Thomas S, Valapa RB. Poly(lactic acid)/cholecalciferol based composites for active food packaging application. Int J Biol Macromol 2023; 246:125637. [PMID: 37392923 DOI: 10.1016/j.ijbiomac.2023.125637] [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: 03/08/2023] [Revised: 06/23/2023] [Accepted: 06/28/2023] [Indexed: 07/03/2023]
Abstract
Poly(lactic acid) (PLA) based sustainable composites incorporated with cholecalciferol (Vitamin D3) (CC) at different concentrations (1, 3, 5 and 10 wt%) were prepared using solvent casting method. Performance analysis of PLA/CC composite films in terms of food packaging properties like thermal, optical, oxygen barrier, mechanical, anti-bacterial as well as anti-oxidant effect is carried out. The PLA/CC-5 composite showed complete blockage of UV-B light at 320 nm, which is known to significantly induce the photo-chemical degradation of polymers. The incorporation of CC in the PLA matrix brought in improvement in mechanical and oxygen barrier properties. The PLA composite films showed effective antibacterial activity against food borne bacteria (S. aureus and E. coli), in addition to excellent antioxidant activity. All these important traits exhibited by PLA/CC composite films suggest its potential for food packaging application.
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Affiliation(s)
- Usman Lawal
- Electrochemical Process Engineering Division, CSIR-Central Electrochemical Research Institute (CECRI), Karaikudi 630003, Tamil Nadu, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Chemical Sciences, Federal University Wukari, Taraba, Nigeria
| | - Raja Samyuktha
- Electrochemical Process Engineering Division, CSIR-Central Electrochemical Research Institute (CECRI), Karaikudi 630003, Tamil Nadu, India
| | - Vijay Robert
- Electrochemical Process Engineering Division, CSIR-Central Electrochemical Research Institute (CECRI), Karaikudi 630003, Tamil Nadu, India
| | - K Sreelakshmi
- Central Institute of Petrochemical Engineering and Technology (CIPET)-IPT, Cochin University of Science and Technology (CUSAT), Kochi 683501, Kerala, India
| | - Akshai Gopi
- Electrochemical Process Engineering Division, CSIR-Central Electrochemical Research Institute (CECRI), Karaikudi 630003, Tamil Nadu, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Murugesan Poochi
- Central Instrumentation Facility (CIF), CSIR-Central Electrochemical Research Institute (CECRI), Karaikudi 630003, Tamil Nadu, India
| | - Sravanthi Loganathan
- Electrochemical Process Engineering Division, CSIR-Central Electrochemical Research Institute (CECRI), Karaikudi 630003, Tamil Nadu, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Sabu Thomas
- School of Chemical Sciences, Mahatma Gandhi University, Kottayam, Kerala 686560, India; International and Inter University Centre for Nanoscience and Nanotechnology and School of Energy Materials, Mahatma Gandhi University, Kottayam, Kerala 686560, India
| | - Ravi Babu Valapa
- Electrochemical Process Engineering Division, CSIR-Central Electrochemical Research Institute (CECRI), Karaikudi 630003, Tamil Nadu, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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Xu J, Zhu X, Zhang J, Li Z, Kang W, He H, Wu Z, Dong Z. Nanoemulsification of soybean oil using ultrasonic microreactor: Process optimization, scale-up and numbering-up in series. ULTRASONICS SONOCHEMISTRY 2023; 97:106451. [PMID: 37257207 DOI: 10.1016/j.ultsonch.2023.106451] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 05/10/2023] [Accepted: 05/19/2023] [Indexed: 06/02/2023]
Abstract
Ultrasonically-induced nanoemulsions have been widely investigated for the development of functional food, cosmetics, and pharmaceuticals due to ideal droplet sizes (DS), low polydispersity index (PDI), and superior physical stability. However, a series of frequently-used ultrasonic set-ups mainly suffered from a low ultrasonic energy efficiency caused by the large acoustic impedance and energy consumption, subordinately confronted with a low throughput, complicated fabrication with complex structure and weak ultrasonic cavitation. Herein, we employed a typical ultrasonic microreactor (USMR) that ensured the high-efficient energy input and generated intense cavitation behavior for efficient breakage of droplets and continuous production of unified oil-in-water (O/W) nanoemulsions in a single cycle and without any pre-emulsification treatment. The emulsification was optimized by tuning the formula indexes, technological parameters, and numerical analysis using Response Surface Methodology (RSM), followed by a comparison with the emulsification by a traditional ultrasonic probe. The USMR exhibited superior emulsification efficiency and easy scale-up with remarkable uniformity by series mode. In addition, concurrent and uniform nanoemulsions with high throughput could also be achieved by a larger USMR with high ultrasonic power. Based on RSM analysis, uniform DS and PDI of 96.4 nm and 0.195 were observed under the optimal conditions, respectively, well consistent with the predicted values. Impressively, the optimal nanoemulsions have a uniform spherical morphology and exhibited superior stability, which held well in 45 days at 4℃ and 25℃. The results in the present work may provide a typical paradigm for the preparation of functional nanomaterials based on the novel and efficient emulsification tools.
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Affiliation(s)
- Jiahong Xu
- College of Chemistry and Chemical Engineering, Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, 515063 Shantou, China; Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China
| | - Xiaojing Zhu
- Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China.
| | - Jie Zhang
- Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China
| | - Zhipeng Li
- Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China
| | - Wenjiang Kang
- Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China
| | - Haibo He
- MoGe um-Flow Technology Co., Ltd., 515031 Shantou, China
| | - Zhilin Wu
- College of Chemistry and Chemical Engineering, Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, 515063 Shantou, China; Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China
| | - Zhengya Dong
- College of Chemistry and Chemical Engineering, Key Laboratory for Preparation and Application of Ordered Structural Materials of Guangdong Province, Shantou University, 515063 Shantou, China; Chemistry and Chemical Engineering Guangdong Laboratory, 515031 Shantou, China.
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Demisli S, Galani E, Goulielmaki M, Kyrilis FL, Ilić T, Hamdi F, Crevar M, Kastritis PL, Pletsa V, Nallet F, Savić S, Xenakis A, Papadimitriou V. Encapsulation of cannabidiol in oil-in-water nanoemulsions and nanoemulsion-filled hydrogels: A structure and biological assessment study. J Colloid Interface Sci 2023; 634:300-313. [PMID: 36535166 DOI: 10.1016/j.jcis.2022.12.036] [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: 07/29/2022] [Revised: 12/05/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
HYPOTHESIS Lipophilic cannabidiol can be solubilized in oil-in water nanoemulsions, which can then be impregnated into chitosan hydrogels forming another colloidal system that will facilitate cannabidiol's release. The delivery from both systems was compared, alongside structural and biological studies, to clarify the effect of the two carriers' structure on the release and toxicity of the systems. EXPERIMENTS Oil-in-water nanoemulsions (NEs) and the respective nanoemulsion-filled chitosan hydrogels (NE/HGs) were formulated as carriers of cannabidiol (CBD). Size, polydispersity and stability of the NEs were evaluated and then membrane dynamics, shape and structure of both systems were investigated with EPR spin probing, SAXS and microscopy. Biocompatibility of the colloidal delivery systems was evaluated through cytotoxicity tests over normal human skin fibroblasts. An ex vivo permeation protocol using porcine ear skin was implemented to assess the release of CBD and its penetration through the skin. FINDINGS Incorporation of the NEs in chitosan hydrogels does not significantly affect their structural properties as evidenced through SAXS, EPR and confocal microscopy. These findings indicate the successful development of a novel nanocarrier that preserves the NE structure with the CBD remaining encapsulated in the oil core while providing new rheological properties advantageous over NEs. Moreover, NE/HGs proved to be more efficient as a carrier for the release of CBD. Cell viability assessment revealed high biocompatibility of the proposed colloids.
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Affiliation(s)
- Sotiria Demisli
- Institute of Chemical Biology, National Hellenic Research Foundation, Athens, Greece; Department of Biochemistry & Biotechnology, University of Thessaly, Larissa, Greece
| | - Eleni Galani
- Institute of Chemical Biology, National Hellenic Research Foundation, Athens, Greece; Department of Food Science & Human Nutrition, Agricultural University of Athens, Greece
| | - Maria Goulielmaki
- Institute of Chemical Biology, National Hellenic Research Foundation, Athens, Greece
| | - Fotios L Kyrilis
- Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
| | - Tanja Ilić
- Department of Pharmaceutical Technology and Cosmetology, University of Belgrade, Belgrade, Serbia
| | - Farzad Hamdi
- Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
| | - Milkica Crevar
- Department of Pharmaceutical Technology and Cosmetology, University of Belgrade, Belgrade, Serbia
| | | | - Vasiliki Pletsa
- Institute of Chemical Biology, National Hellenic Research Foundation, Athens, Greece
| | - Frédéric Nallet
- Centre de Recherche Paul Pascal (CRPP) UMR 5031 CNRS, University of Bordeaux, France
| | - Snežana Savić
- Department of Pharmaceutical Technology and Cosmetology, University of Belgrade, Belgrade, Serbia
| | - Aristotelis Xenakis
- Institute of Chemical Biology, National Hellenic Research Foundation, Athens, Greece
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Feng C, Song X, Chalamaiah M, Ren X, Wang M, Xu B. Vitamin D Fortification and Its Effect on Athletes' Physical Improvement: A Mini Review. Foods 2023; 12:foods12020256. [PMID: 36673348 PMCID: PMC9857868 DOI: 10.3390/foods12020256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/08/2022] [Accepted: 12/22/2022] [Indexed: 01/09/2023] Open
Abstract
Poor vitamin D status is a widespread problem regardless of age and sex, emphasizing the necessity of new food sources to improve vitamin D levels. Currently, approximately 60% of dietary vitamin D consumption occurs via fortified foods. Vitamin D insufficiency (50-90%) is widespread according to age and region, despite different levels of sunlight exposure. The food industry must identify more effective strategies to increase normal dietary vitamin D intake and improve overall health. Strategies for vitamin D fortification include bioaddition, wherein a vitamin D-rich food source is added to staple foods during processes. These bioadditive strategies expand the range of vitamin D-containing foods and appeal to different preferences, cultures, and economic statuses. In several countries, vitamin D deficiency places athletes at a high risk of disease susceptibility. Due to low sun exposure, athletes in countries with higher and lower levels of sunlight have similar risks of vitamin D deficiency. In this review, we summarize recent technical advances to promote vitamin D utilization by humans during sports activities and in relation to the normal practices of athletes.
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Affiliation(s)
- Cong Feng
- Department of Physical Education, Jiangsu University, Zhenjiang 212013, China
| | - Xinjie Song
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
- Correspondence:
| | - Meram Chalamaiah
- Department of Agricultural, Food and Nutritional Science (AFNS), 4-10 Ag/For Centre, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Mingxing Wang
- Department of Business Administration, School of Business, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies. Foods 2022; 11:foods11192999. [PMID: 36230075 PMCID: PMC9564056 DOI: 10.3390/foods11192999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/09/2022] [Accepted: 09/19/2022] [Indexed: 11/17/2022] Open
Abstract
Dairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh processing conditions. In addition, the safety of dairy and beverage products plays a very important role. Therefore, various heat treatments are in practice. As the heat-treated dairy and beverage products tends to illustrate several alterations in their organoleptic characteristics and nutritional properties, the demand for alternative non-thermal processing technologies has increased extensively within the food industry. Ultrasound and high-pressure processing technologies are desirable for this purpose as well as a safe and non-destructive technology towards encapsulation of nutraceuticals into food systems. There are benefits in implementing these two technologies in the production of dairy and beverage products with encapsulants, such as manufacturing high-quality products with improved nutritional value while simultaneously enhancing the sensory characteristics such as flavour, taste, texture, and colour and attaining the microbial quality. The primary objective of this review is to provide detailed information on the encapsulation of nutraceuticals and mechanisms involved with using US and HPP technologies on producing encapsulated yoghurt and beverage products.
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Preparation, Characterization and Pharmacokinetics of Tolfenamic Acid-Loaded Solid Lipid Nanoparticles. Pharmaceutics 2022; 14:pharmaceutics14091929. [PMID: 36145677 PMCID: PMC9503184 DOI: 10.3390/pharmaceutics14091929] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 08/30/2022] [Accepted: 09/01/2022] [Indexed: 11/26/2022] Open
Abstract
The clinical use of nonsteroidal anti-inflammatory drugs is limited by their poor water solubility, unstable absorption, and low bioavailability. Solid lipid nanoparticles (SLNs) exhibit high biocompatibility and the ability to improve the bioavailability of drugs with low water solubility. Therefore, in this study, a tolfenamic acid solid lipid nanoparticle (TA-SLN) suspension was prepared by a hot melt–emulsification ultrasonication method to improve the sustained release and bioavailability of TA. The encapsulation efficiency (EE), loading capacity (LC), particle size, polydispersity index (PDI), and zeta potential of the TA-SLN suspension were 82.50 ± 0.63%, 25.13 ± 0.28%, 492 ± 6.51 nm, 0.309 ± 0.02 and −21.7 ± 0.51 mV, respectively. The TA-SLN suspension was characterized by dynamic light scattering (DLS), fluorescence microscopy (FM), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FT-IR) spectroscopy. The TA-SLN suspension showed improved sustained drug release in vitro compared with the commercially available TA injection. After intramuscular administration to pigs (4 mg/kg), the TA-SLN suspension displayed increases in the pharmacokinetic parameters Tmax, T1/2, and MRT0–∞ by 4.39-, 3.78-, and 3.78-fold, respectively, compared with TA injection, and showed a relative bioavailability of 185.33%. Thus, this prepared solid lipid nanosuspension is a promising new formulation.
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Jiang T, Ye S, Liao W, Wu M, He J, Mateus N, Oliveira H. The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review. Food Res Int 2022; 161:111811. [DOI: 10.1016/j.foodres.2022.111811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 07/29/2022] [Accepted: 08/18/2022] [Indexed: 11/04/2022]
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Huang W, Chen L. Fabrication of protein nanomaterials as delivery systems. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:237-275. [PMID: 35940707 DOI: 10.1016/bs.afnr.2022.05.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bioactive compounds in foods, nutraceuticals and pharmaceutical have been gaining interest due to health benefits, which can help to reduce the risk of certain chronic diseases. Recently, nanoencapsulation have attract attention because it is an efficient and promising approach for protection of bioactive compounds, and delivery them to the target physiological sites for controlled release and improvement absorption. Food proteins are promising materials to be fabricated into a variety of nanostructured delivery systems because of their high nutritional value, good functional properties, and health-benefiting effects. Various techniques and approaches are utilized to prepare nanostructured food protein. This chapter introduces the major techniques for the fabrication of nanoparticles and nanoemulsions from food proteins. The basic principles, advantages, and limitations of the techniques are discussed. The encapsulation and release of bioactive compounds in different nanostructured food proteins are illustrated in specific case studies. Due to the fast growing interest of bioactive encapsulation in various sectors, this chapter is of importance for guiding the development of nanostructured food protein loaded with bioactive ingredients for food, nutraceutical and pharmaceutical applications.
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Affiliation(s)
- Weijuan Huang
- College of Food Science, South China Agricultural University, Guangzhou, China; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Lingyun Chen
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, AB, Canada.
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14
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Nejatian M, Darabzadeh N, Bodbodak S, Saberian H, Rafiee Z, Kharazmi MS, Jafari SM. Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review. Adv Colloid Interface Sci 2022; 305:102690. [PMID: 35525089 DOI: 10.1016/j.cis.2022.102690] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Abstract
In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Nazanin Darabzadeh
- Modares Science and Technology Park, Tarbiat Modares University, Tehran, Iran
| | - Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Zahra Rafiee
- Food Research and Development Center, Ofogh Dasht Arya Co, Tabriz, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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15
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Gemcitabine-Loaded Nanocarrier of Essential Oil from Pulicaria crispa: Preparation, Optimization, and In Vitro Evaluation of Anticancer Activity. Pharmaceutics 2022; 14:pharmaceutics14071336. [PMID: 35890232 PMCID: PMC9317157 DOI: 10.3390/pharmaceutics14071336] [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: 05/10/2022] [Revised: 06/16/2022] [Accepted: 06/21/2022] [Indexed: 02/04/2023] Open
Abstract
The limitations of gemcitabine (GEM) in cancer therapy are due to its poor pharmacokinetics, which cause undesired adverse effects. The current study was aimed at investigating the anticancer effect and apoptotic mechanism of synthesized nanoemulsion (NE) containing Pulicaria crispa essential oil (PC-EO) and GEM (PC-NE:GEM) on MCF-7 and Hep-G2 cancer cell lines. An optimized NE formulation was selected based on the Box–Behnken method. The droplet size of the optimized PC-NE was 9.93 ± 0.53 nm, but after GEM loading, it was increased to 11.36 ± 0.0.21 nm. Results from FTIR revealed that GEM was successfully loaded onto PC-NE. The antineoplastic effect of PC-NE:GEM on MCF-7 and Hep-G2 cancer cells was increased more than 100-fold relative to that of GEM. A combination index and isobologram based on CompuSyn software revealed the synergistic effect of the formulation produced by a 1:1 ratio combination of PC-NE and GEM. These findings were confirmed by examination of cellular morphologies. The combination formulation strongly induced about 4.48-fold and 2.95-fold increases in apoptosis in MCF-7 and Hep-G2 cells, respectively, when compared with GEM. Moreover, PC-NE:GEM produced a synergistic increase in ROS production in MCF-7 cells (15.23%) and Hep-G2 cells (31.69%), when compared with GEM. In addition, PC-NE:GEM enhanced the activation of the intrinsic apoptosis pathway through upregulation of expressions of p53 and Caspase-3, and downregulation of Bcl-2 expression in MCF-7 cells, while the expressions of Caspase-3, Bax, and p53 were upregulated in HepG2 cells. These results indicate that the GEM-loaded NE containing PC-EO may reduce the dose of GEM and eliminate the associated side effects.
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16
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Triggered and controlled release of bioactives in food applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:49-107. [PMID: 35659356 DOI: 10.1016/bs.afnr.2022.03.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Bioactive compounds (e.g., nutraceuticals, micronutrients, antimicrobial, antioxidant) are added to food products and formulations to enhance sensorial/nutritional attributes and/or shelf-life. Many of these bioactives are susceptible to degradation when exposed to environmental and processing factors. Others involve in undesirable interactions with food constituents. Encapsulation is a useful tool for addressing these issues through various stabilization mechanisms. Besides protection, another important requirement of encapsulation is to design a carrier that predictably releases the encapsulated bioactive at the target site to elicit its intended functionality. To this end, controlled release carrier systems derived from interactive materials have been developed and commercially exploited to meet the requirements of various applications. This chapter provides an overview on basic controlled and triggered release concepts relevant to food and active packaging applications. Different approaches to encapsulate bioactive compounds and their mode of release are presented, from simple blending with a compatible matrix to complex multiphase carrier systems. To further elucidate the mass transport processes, selected diffusion and empirical release kinetic models are presented, along with their brief historical significance. Finally, interactive carriers that are responsive to moisture, pH, thermal and chemical stimuli are presented to illustrate how these triggered release mechanisms can be useful for food applications.
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17
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Złoch M, Rafińska K, Sugajski M, Buszewska-Forajta M, Walczak-Skierska J, Railean V, Pomastowski P, Białczak D, Buszewski B. Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream. Foods 2022; 11:foods11111659. [PMID: 35681409 PMCID: PMC9179987 DOI: 10.3390/foods11111659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/30/2022] [Accepted: 06/02/2022] [Indexed: 01/27/2023] Open
Abstract
Butter is an important source of essential fatty acids, lipid-soluble vitamins, and antioxidants in the diet. However, this study showed that the presence of the Lacticaseibacillus paracasei strain has a great influence on the fatty acid profile as well as provitamin D3 and vitamin D3 content in the cream—the raw material from which the butter is obtained. The addition of this lactic acid bacteria enriches the cream in 9-hexadecenoic acid, oleic acid, octadeca-9,12-dienoic acid, and conjugated linoleic acid, which exhibit antimutagenic and anticarcinogenic properties. Moreover, a higher level of monounsaturated fatty acids can extend the shelf life of butter in the future. In the present work, we observed that the presence of lactic acid bacteria contributed to an increase in the level of provitamin D after 6 h of incubation and an increase in the levels of vitamin D3 after 24 and 48 h. Fatty acid profiles and the content of vitamins were largely dependent on the presence of light and mixing, which are probably associated with the status of lipid peroxidation.
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Affiliation(s)
- Michał Złoch
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
| | - Katarzyna Rafińska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
- Correspondence:
| | - Mateusz Sugajski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
| | - Magdalena Buszewska-Forajta
- Institute of Veterinary Medicine, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Toruń, Lwowska 1, 87-100 Toruń, Poland;
| | - Justyna Walczak-Skierska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
| | - Viorica Railean
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
| | - Dorota Białczak
- POLMLEK Grudziądz Sp. z o. o., Magazynowa 8 St., 86-300 Grudziądz, Poland;
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
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Nano Matrix Soft Confectionary for Oral Supplementation of Vitamin D: Stability and Sensory Analysis. Gels 2022; 8:gels8050250. [PMID: 35621548 PMCID: PMC9140647 DOI: 10.3390/gels8050250] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/10/2022] [Accepted: 04/15/2022] [Indexed: 12/12/2022] Open
Abstract
Vitamin D deficiency distresses nearly 50% of the population globally and multiple studies have highlighted the association of Vitamin D with a number of clinical manifestations, including musculoskeletal, cardiovascular, cerebrovascular, and neurological disorders. In the current study, vitamin D oil-in-water (O/W) nanoemulsions were developed and incorporated in edible gummies to enhance bioavailability, stability, and patient compliance. The spontaneous emulsification method was employed to produce a nano-emulsion using corn oil with tween 20 and lecithin as emulsifiers. Optimization was carried out using pseudo-ternary phase diagrams and the average particle size and polydispersity index (PDI) of the optimized nanoemulsion were found to be 118.6 ± 4.3 nm and 0.11 ± 0.30, respectively. HPLC stability analysis demonstrated that the nano-emulsion prevented the degradation and it retained more than 97% of active vitamin D over 15 days compared to 94.5% in oil solution. Similar results were obtained over further storage analysis. Vitamin D gummies based on emulsion-based gelled matrices were then developed using gelatin as hydrocolloid and varying quantities of corn oil. Texture analysis revealed that gummies formulated with 10% corn oil had the optimum hardness of 3095.6 ± 201.7 g on the first day which remained consistent on day 45 with similar values of 3594.4 ± 210.6 g. Sensory evaluation by 19 judges using the nine-point hedonic scale highlighted that the taste and overall acceptance of formulated gummies did not change significantly (p > 0.05) over 45 days storage. This study suggested that nanoemulsions consistently prevent the environmental degradation of vitamin D, already known to offer protection in GI by providing sustained intestinal release and enhancing overall bioavailability. Soft chewable matrices were easy to chew and swallow, and they provided greater patient compliance.
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Amiri-Rigi A, Abbasi S, Emmambux MN. Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2059808] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Atefeh Amiri-Rigi
- Food Research Laboratory, Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | - Soleiman Abbasi
- Food Colloids and Rheology Laboratory, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohammad Naushad Emmambux
- Food Research Laboratory, Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
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20
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Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review. Foods 2022; 11:foods11060847. [PMID: 35327269 PMCID: PMC8955538 DOI: 10.3390/foods11060847] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/14/2022] [Accepted: 03/14/2022] [Indexed: 12/26/2022] Open
Abstract
Vitamin D is a lipophilic bioactive that plays an important role in bone health. Fortification of beverages, such as milk, fruit juices, teas, and vegetable drinks, could be an efficient strategy to prevent vitamin D deficiency and its associated effects on health. This review summarizes the current understanding of beverage fortification strategies with vitamin D and the resulting effects on the stability, bioaccessibility, and sensory properties of the formulated products. The direct addition technique has been the conventional approach to fortifying beverages. In addition, encapsulation has been pointed out as a desirable delivery approach to increase stability, preserve bioactivity, and enhance the absorption of vitamin D in beverage systems. The literature reports the potential applicability of several methods for encapsulating vitamin D in beverages, including spray drying, micro/nanoemulsions, nanostructured lipid carriers, liposomes, and complexation to polymers. Some of these delivery systems have been assessed regarding vitamin D stability, but there is a lack of kinetic data that allow for the prediction of its stability under industrial processing conditions. Moreover, in some cases, the applicability of some of these delivery systems to real beverages as well as the in vivo efficacy were not evaluated; thus, fortification strategies with a global outreach are lacking.
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Optimization of Saffron Essential Oil Nanoparticles Using Chitosan-Arabic Gum Complex Nanocarrier with Ionic Gelation Method. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4035033. [PMID: 35295821 PMCID: PMC8920706 DOI: 10.1155/2022/4035033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 12/18/2021] [Accepted: 01/27/2022] [Indexed: 11/20/2022]
Abstract
This study is aimed at optimizing the Saffron essential oil (SEO) nanoparticles using the ionic gelation method. Response surface methodology (RSM) with Box-Behnken design (BBD) was applied to investigate the optimum conditions and the effects of three independent variables: LWCS concentration (0.1-0.3%), Arabic gum concentration (9.6-9.8%), and ratio (core: wall material) (1 : 5, 1 : 7.5, 1 : 10) on the responses of z-average, polydispersity index (PDI), and zeta potential. The results showed that the quadratic model developed from the RSM was statistically significant (p value < 0.05). The quadratic model can be used to describe well the relationship between the variables on the response observed. The lack of fit was nonsignificant (p value > 0.05) relative to pure error for all response variables, indicating that the model fitted well. The model equation obtained for the process through RSM was adequate. The LWCS concentration and Arabic gum concentration had a significant effect on z-average and PDI. The ratio (oil: Arabic gum/LWCS) has a significant effect on zeta potential. The optimum condition was the LWCS concentration of 0.1% and Arabic gum concentration of 9.6%, and the ratio (oil: Arabic gum/LWCS) 1 : 5 produced the optimum SEO nanoparticles with a z-average value of 16.24, PDI of 0.495, and zeta potential of 15.76. The verification values were close to the predictive value given by the Design Expert® 12 program with p value > 0.05 at the 95% confidence level. Therefore, the application of the RSM with Box-Behnken was suitable for optimizing the saffron oil nanoparticles with desirable responses.
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22
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Nanoemulsions: Techniques for the preparation and the recent advances in their food applications. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102914] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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23
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Tchuenbou-Magaia FL, Tolve R, Anyadike U, Giarola M, Favati F. Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [PMCID: PMC8853056 DOI: 10.1007/s11694-022-01340-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
AbstractThere is a growing interest in co-encapsulating multiple species to harness potential synergy between them, enhance their stability and efficacy in various products. The aim of this work was to co-encapsulate vitamin D3 and rutin inside chitosan-zein microparticles using a simple and easily scalable process for food fortification. This was achieved via anti-solvent precipitation coupled with spray-drying. Free-flowing powders of spherical microparticles with wrinkled surface and particle size < 10 μm were obtained. The encapsulation efficiency was 75% for vitamin D3 and 44% for rutin and this could be attributed to their different molecular size and affinity to the aqueous phase. The physicochemical properties were characterized by X-Ray powder diffraction and Fourier transform infrared spectroscopy. The two crystalline bioactive compounds were present in the microparticles in amorphous form, which would allow for better bioavailability when compared to non-encapsulated crystalline solid. Therefore, the obtained microparticles would be suitable for use as food ingredient for vitamin D3 fortification, with the co-encapsulated rutin acting as stability and activity enhancer.
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24
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Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101455] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Thi-Yen Le T, Hussain S, Tsay RY, Noskov BA, Akentiev A, Lin SY. On the equilibrium surface tension of aqueous protein solutions – Bovine serum albumin. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.118305] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Mitsou E, Theochari I, Vassiliadi E, Nallet F, Xenakis A. Short-wave and near infrared π-conjugated polymers hosted in a biocompatible microemulsion: a pioneering approach for photoacoustic contrast agents. J Mater Chem B 2022; 10:2680-2690. [PMID: 35079759 DOI: 10.1039/d1tb02257a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In the present study a biocompatible oil-in-water (O/W) microemulsion was developed carrying short-wave infrared (SWIR) π-conjugated polymers and possessing photoacoustic properties for the first time. SWIR and NIR absorbing conjugated polymers were accomplished to be dissolved in a Food & Drug Administration (FDA) approved natural oil limonene, to formulate an O/W microemulsion using biocompatible surfactants (Span80, Labrasol®). Detailed structural characterization in the absence and presence of the polymers was performed by means of dynamic light scattering (DLS), small-angle X-ray scattering (SAXS) and electron paramagnetic resonance (EPR) spectroscopy. In terms of biological evaluation of the loaded microemulsions, inhibition of cell proliferation in various cancer cell lines without exhibiting significant cytotoxicity was tested through the MTT assay. The developed π-conjugated polymers hosted in O/W microemulsions represent a technological approach with a wide range of biomedical and bioelectronic applications and in this contribution, their photoacoustic properties are presented as a proof-of-concept.
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Affiliation(s)
- Evgenia Mitsou
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, Athens, 11635, Greece.
| | - Ioanna Theochari
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, Athens, 11635, Greece.
| | - Evdokia Vassiliadi
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, Athens, 11635, Greece. .,Biotechnology Laboratory, Department of Biological Applications and Technologies, University of Ioannina, 45110 Ioannina, Greece
| | - Frédéric Nallet
- Centre de Recherche Paul Pascal - CNRS, University of Bordeaux, 33600 Pessac, France
| | - Aristotelis Xenakis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, Athens, 11635, Greece.
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Ahn GY, Choi I, Song M, Han SK, Choi K, Ryu YH, Oh DH, Kang HW, Choi SW. Fabrication of Microfiber-Templated Microfluidic Chips with Microfibrous Channels for High Throughput and Continuous Production of Nanoscale Droplets. ACS Macro Lett 2022; 11:127-134. [PMID: 35574793 DOI: 10.1021/acsmacrolett.1c00749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
A polydimethylsiloxane (PDMS) microfluidic chip with well-interconnected microfibrous channels was fabricated by using an electrospun poly(ε-caprolactone) (PCL) microfibrous matrix and 3D-printed pattern as templates. The microfiber-templated microfluidic chip (MTMC) was used to produce nanoscale emulsions and spheres through multiple emulsification at many small micro-orifice junctions among microfibrous channels. The emulsion formation mechanisms in the MTMC were the cross-junction dripping or Y-junction splitting at the micro-orifice junctions. We demonstrated the high throughput and continuous production of water-in-oil emulsions and polyethylene glycol-diacrylate (PEG-DA) spheres with controlled size ranges from 2.84 μm to 83.6 nm and 1.03 μm to 45.7 nm, respectively. The average size of the water droplets was tuned by changing the micro-orifice diameter of the MTMC and the flow rate of the continuous phase. The MTMC theoretically produced 58 trillion PEG-DA nanospheres per hour without high shear force. In addition, we demonstrated the higher encapsulation efficiency of the PEG-DA microspheres in the MTMC than that of the microspheres fabricated by ultrasonication. The MTMC can be used as a powerful platform for the large-scale and continuous productions of emulsions and spheres.
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Affiliation(s)
- Guk-Young Ahn
- Biomedical and Chemical Engineering, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
- Department of Biotechnology, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
| | - Inseong Choi
- Biomedical and Chemical Engineering, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
- Department of Biotechnology, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
| | - Minju Song
- Biomedical and Chemical Engineering, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
- Department of Biotechnology, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
| | - Soo Kyung Han
- Biomedical and Chemical Engineering, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
- Department of Biotechnology, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
| | - Kangho Choi
- Biomedical and Chemical Engineering, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
- Department of Biotechnology, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
| | - Young-Hyun Ryu
- Biomedical and Chemical Engineering, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
- Department of Biotechnology, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
| | - Do-Hyun Oh
- Biomedical and Chemical Engineering, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
- Department of Biotechnology, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
| | - Hye-Won Kang
- Biomedical and Chemical Engineering, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
- Department of Biotechnology, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
| | - Sung-Wook Choi
- Biomedical and Chemical Engineering, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
- Department of Biotechnology, The Catholic University of Korea, 43 Jibong-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do 14662, Republic of Korea
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FERREIRA LDOSSANTOS, BRITO-OLIVEIRA TCARVALHO, PINHO SCDE. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.17521] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Asadi-Yousefabad SH, Mohammadi S, Ghasemi S, Saboktakin-Rizi K, Sahraeian S, Asadi SS, Hashemi M, Ghaffari HR. Development of fortified milk with gelled-oil nanoparticles incorporated with cinnamaldehyde and tannic acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112652] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Song R, Lin Y, Li Z. Ultrasonic-assisted preparation of eucalyptus oil nanoemulsion: Process optimization, in vitro digestive stability, and anti-Escherichia coli activity. ULTRASONICS SONOCHEMISTRY 2022; 82:105904. [PMID: 34979457 PMCID: PMC8799746 DOI: 10.1016/j.ultsonch.2021.105904] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 12/26/2021] [Accepted: 12/28/2021] [Indexed: 06/01/2023]
Abstract
Eucalyptus oil (EO) is a natural and effective antimicrobial agent; however, it has disadvantages such as poor water solubility and instability. The aim of this study was to investigate the effect of process vessels and preparation process parameters on the particle size of the emulsion droplets using ultrasonic technique and response surface methodology to prepare eucalyptus oil nanoemulsion (EONE). The optimal sonication process parameters in conical centrifuge tubes were confirmed: sonication distance of 0.9 cm, sonication amplitude of 18%, and sonication time of 2 min. Under these conditions, the particle size of EONE was 18.96 ± 4.66 nm, the polydispersity index was 0.39 ± 0.09, and the zeta potential was -31.17 ± 2.15 mV. In addition, the changes in particle size, potential, micromorphology, and anti-Escherichia coli activity of EONE during digestion were investigated by in vitro simulated digestion. The emulsion was stable in simulated salivary fluid, tended to aggregate in simulated gastric fluid, and increased in particle size and potential value in simulated intestinal fluid. EONE showed higher anti-E. coli activity than EO by simulated digestion. These results provide a useful reference for the in vivo antimicrobial application of the essential oil.
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Affiliation(s)
- Ruiteng Song
- School of Pharmacy, Weifang Medical University, Weifang, Shandong 261053, PR China
| | - Yongqi Lin
- School of Pharmacy, Weifang Medical University, Weifang, Shandong 261053, PR China
| | - Zhenzhen Li
- Department of Pharmacy, Affiliated Hospital of Weifang Medical University, Weifang, Shandong 261053, PR China.
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Dahlawi SM, Akhtar A, Nazir W, Ahmed Z, Khalid N. Characterisation of O/W emulsions encapsulating ergocalciferol using onion skin waste saponins: insights on formulation and release properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Saad M. Dahlawi
- Department of Environmental Health College of Public Health Imam Abdulrahman Bin Faisal University Dammam 31441 Saudi Arabia
| | - Aqsa Akhtar
- School of Food and Agricultural Sciences University of Management and Technology Lahore 54000 Pakistan
| | - Wahab Nazir
- School of Food and Agricultural Sciences University of Management and Technology Lahore 54000 Pakistan
| | - Zaheer Ahmed
- Department of Home and Health Sciences Research Complex Allama Iqbal Open University Islamabad 44000 Pakistan
| | - Nauman Khalid
- Department of Environmental Health College of Public Health Imam Abdulrahman Bin Faisal University Dammam 31441 Saudi Arabia
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Inapurapu SP, Pullakhandam R, Bodiga S, Yaduvanshi PS, Bodiga VL. Physicochemical studies of sunflower oil based vitamin D nanoemulsions. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.2016440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Santhi Priya Inapurapu
- Institute of Genetics and Hospital for Genetic Diseases, Osmania University, Hyderabad, Telangana, India
| | - Raghu Pullakhandam
- Micronutrient Division, National Institute of Nutrition, Hyderabad, Telangana, India
| | - Sreedhar Bodiga
- Department of Basic and Social Sciences, Forest College and Research Institute, Mulugu, Telangana, India
| | | | - Vijaya Lakshmi Bodiga
- Institute of Genetics and Hospital for Genetic Diseases, Osmania University, Hyderabad, Telangana, India
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Chaudhary V, Thakur N, Kajla P, Thakur S, Punia S. Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.734921] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.
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Mahmoudzadeh P, Aliakbarlu J, Moradi M. Preparation and antibacterial performance of cinnamon essential oil nanoemulsion on milk foodborne pathogens. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12817] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Peyman Mahmoudzadeh
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
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Didar Z. Enrichment of dark chocolate with vitamin D 3 (free or liposome) and assessment quality parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3065-3072. [PMID: 34294969 DOI: 10.1007/s13197-020-04810-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/14/2020] [Accepted: 09/17/2020] [Indexed: 11/25/2022]
Abstract
Liposomes are suitable carrier for bioactive components. Ethanol injection method was chosen for preparation liposomes included vitamin D3 for addition into dark chocolate [5 µg/serving (10 g)]. Assessment the quality of prepared liposomes were performed by measurement particle size distribution, zeta potential, loading efficiency and FTIR. Loading efficiency was 62.58 ± 1.2%. It could be concluded the chosen method for liposome preparation was suitable. In vitro release of vitamin D3 from liposome structure showed the release follow Korsmeyer-Peppas model. Fortified chocolate properties included Differential Scanning Calorimeter (DSC), color indexes, casson viscosity and sensory properties were evaluated. According to the results, there was no significant changes in all tested properties in fortified chocolate than control sample. Vitamin D3 retention during storage time (0, 15, 30, 45, 60 and 70 days) were evaluated and results revealed there was better retention of vitamin D3 in fortified samples with liposomes than free vitamin D3. Observation showed addition both forms of vitamin D3 (free or liposome) had no significant impact on color indexes, rheological properties, DSC parameters as well as sensory characteristics.
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Affiliation(s)
- Zohreh Didar
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
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Li M, Bi D, Yao L, Yi J, Fang W, Wu Y, Xu H, Hu Z, Xu X. Optimization of preparation conditions and in vitro sustained-release evaluation of a novel nanoemulsion encapsulating unsaturated guluronate oligosaccharide. Carbohydr Polym 2021; 264:118047. [PMID: 33910749 DOI: 10.1016/j.carbpol.2021.118047] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 03/18/2021] [Accepted: 04/04/2021] [Indexed: 11/26/2022]
Abstract
Unsaturated guluronate oligosaccharide (GOS) was prepared from alginate-derived homopolymeric blocks of guluronic acid by alginate lyase-mediated depolymerization. In this study, a GOS-based water-in-oil-in-water (W1/O/W2) nanoemulsion was prepared, and different influencing factors were investigated. First, linseed oil was selected as the optimal carrier oil. Then, other optimal conditions of the GOS nanoemulsion were determined based on response surface methodology (RSM). Under the optimal conditions, the obtained GOS nanoemulsion showed a spherical structure with an average particle size of 273.93 ± 8.91 nm, and its centrifugal stability was 91.37 ± 0.45 %. Moreover, the GOS nanoemulsion could achieve the aim of sustained release in vitro and be stably stored at 4°C for at least 5 days. This work prepared a novel GOS-based W1/O/W2 nanoemulsion that may effectively address the storage difficulties of unsaturated GOS and provides a valuable contribution to the application of GOS in the food and medicine fields.
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Affiliation(s)
- Meiting Li
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Decheng Bi
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Lijun Yao
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Jiang Yi
- Department of Food Science and Technology, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Weishan Fang
- School of Medicine, Shenzhen University, Shenzhen 518055, PR China
| | - Yan Wu
- Instrumental Analysis Center, Shenzhen University, Shenzhen 518055, PR China
| | - Hong Xu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Zhangli Hu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Xu Xu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China.
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38
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da Silva Leite JM, Patriota YBG, de La Roca MF, Soares-Sobrinho JL. New Perspectives in Drug Delivery Systems for the Treatment of Tuberculosis. Curr Med Chem 2021; 29:1936-1958. [PMID: 34212827 DOI: 10.2174/0929867328666210629154908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/05/2021] [Accepted: 05/06/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Tuberculosis is a chronic respiratory disease caused by Mycobacterium tuberculosis. The common treatment regimens of tuberculosis are lengthy with adverse side effects, low patient compliance, and antimicrobial resistance. Drug delivery systems (DDSs) can overcome these limitations. OBJECTIVE This review aims to summarize the latest DDSs for the treatment of tuberculosis. In the first section, the main pharmacokinetic and pharmacodynamic challenges, due to the innate properties of the drugs, are put forth. The second section elaborates on the use of DDS to overcome the disadvantages of the current treatment of tuberculosis. CONCLUSION We reviewed research articles published in the last 10 years. DDSs can improve the physicochemical properties of anti-tuberculosis drugs, improving solubility, stability, and bioavailability, with better control of drug release and can target alveolar macrophages. However, more preclinical studies and robust bio-relevant analyses are needed for DDSs to become a feasible option to treat patients and attract investors.
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Affiliation(s)
- Joandra Maísa da Silva Leite
- Núcleo de Controle de Qualidade de Medicamentos e Correlatos, Federal University of Pernambuco, Recife, PE, Brazil
| | - Yuri Basilio Gomes Patriota
- Núcleo de Controle de Qualidade de Medicamentos e Correlatos, Federal University of Pernambuco, Recife, PE, Brazil
| | - Mônica Felts de La Roca
- Núcleo de Controle de Qualidade de Medicamentos e Correlatos, Federal University of Pernambuco, Recife, PE, Brazil
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Tripathy S, Verma DK, Thakur M, Patel AR, Srivastav PP, Singh S, Chávez-González ML, Aguilar CN. Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19. Front Nutr 2021; 8:673174. [PMID: 34095193 PMCID: PMC8175800 DOI: 10.3389/fnut.2021.673174] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 04/26/2021] [Indexed: 12/18/2022] Open
Abstract
In December 2019, the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2)-a novel coronavirus was identified which was quickly distributed to more than 100 countries around the world. There are currently no approved treatments available but only a few preventive measures are available. Among them, maintaining strong immunity through the intake of functional foods is a sustainable solution to resist the virus attack. For this, bioactive compounds (BACs) are delivered safely inside the body through encapsulated food items. Encapsulated food products have benefits such as high stability and bioavailability, sustained release of functional compounds; inhibit the undesired interaction, and high antimicrobial and antioxidant activity. Several BACs such as ω-3 fatty acid, curcumin, vitamins, essential oils, antimicrobials, and probiotic bacteria can be encapsulated which exhibit immunological activity through different mechanisms. These encapsulated compounds can be recommended for use by various researchers, scientists, and industrial peoples to develop functional foods that can improve immunity to withstand the coronavirus disease 2019 (COVID-19) outbreak in the future. Encapsulated BACs, upon incorporation into food, offer increased functionality and facilitate their potential use as an immunity booster. This review paper aims to target various encapsulated food products and their role in improving the immunity system. The bioactive components like antioxidants, minerals, vitamins, polyphenols, omega (ω)-3 fatty acids, lycopene, probiotics, etc. which boost the immunity and may be a potential measure to prevent COVID-19 outbreak were comprehensively discussed. This article also highlights the potential mechanisms; a BAC undergoes, to improve the immune system.
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Affiliation(s)
- Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Mamta Thakur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Ami R. Patel
- Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Smita Singh
- Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun, India
| | - Mónica L. Chávez-González
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
| | - Cristobal N. Aguilar
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
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Tan C, McClements DJ. Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation. Foods 2021; 10:foods10040812. [PMID: 33918596 PMCID: PMC8068840 DOI: 10.3390/foods10040812] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 12/13/2022] Open
Abstract
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.
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Affiliation(s)
- Chen Tan
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: ; Tel.: +1-413-545-2275
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Han H, Choi JK, Park J, Im HC, Han JH, Huh MH, Lee YB. Recent innovations in processing technologies for improvement of nutritional quality of soymilk. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1893824] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Hwana Han
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Jae Kwon Choi
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Joheun Park
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Hae Cheon Im
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Jae Heum Han
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Moon Haeng Huh
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Yoon-Bok Lee
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
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42
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Didar Z. Inclusion of vitamin D
3
(free or liposome) into white chocolate and an investigation of its stability during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15231] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Zohreh Didar
- Department of Food Science and Technology Neyshabur Branch Islamic Azad University Neyshabur Iran
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The Effect of Microfluidization Pressure and Tocopherol Content on the Retention of Vitamin A in Oil-In-Water Emulsions. Foods 2021; 10:foods10030504. [PMID: 33652847 PMCID: PMC7996912 DOI: 10.3390/foods10030504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 02/17/2021] [Accepted: 02/23/2021] [Indexed: 11/29/2022] Open
Abstract
This work investigates the oxidative stability of vitamin A encapsulated in oil-in-water emulsions, which were prepared by using a microfluidizer. All emulsions were prepared with a fixed content of vitamin A (525 µM), corn oil (10%), water (90%), and whey protein (2%), but varying two main factors: the microfluidizer pressure (10, 50, 100, 200 MPa) and the amount of α-tocopherol (0, 0.25, 0.50, 1.00 mg/g). The content of vitamin A before and after the microfluidization process, and during the subsequent five weeks of storage at 40 °C were determined by HPLC-DAD. The results of the analysis of variance performed either on the data obtained before and after the microfluidization process or during the storage showed that the highest stability of vitamin A was obtained with the highest content of α-tocopherol and with an applied pressure between 100 and 200 MPa. The highest stability was explained by the smaller particle size of the resulting oil droplets. However, high pressures (200 MPa) showed a negative effect on vitamin A retention. These results could be useful for future formulations of retinoids.
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Lee MH, Kim TE, Jang HW, Chun YG, Kim BK. Physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with polysorbate 80 and soy lecithin. Food Chem 2021; 348:129099. [PMID: 33503533 DOI: 10.1016/j.foodchem.2021.129099] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 01/05/2021] [Accepted: 01/10/2021] [Indexed: 01/07/2023]
Abstract
The present study aimed to investigate the physical and turbidimetric properties of cholecalciferol- and menaquinone-loaded lipid nanocarriers emulsified with different ratios of polysorbate 80 and soy lecithin. The lipid nanocarriers were subjected to three different heat treatments, LTLT (low temperature long time), HTST (high temperature short time), and autoclave treatments. Both cholecalciferol and menaquinone were successfully encapsulated in lipid nanocarriers and there was little loss of them during preparation. The droplet size of lipid nanocarriers emulsified with only polysorbate 80 increased and its PDI became larger than 0.3 after autoclave treatment. Moreover, 30.9% and 49.4% of cholecalciferol and menaquinone, respectively, were lost. In turbidimetric analysis, the destabilization by creaming formation in the upper layer of the lipid nanocarriers emulsified with a high polysorbate ratio was observed. However, the use of combination of both emulsifiers inhibited destabilization by flocculation as well as retained the cholecalciferol and menaquinone after all heat treatments.
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Affiliation(s)
- Min Hyeock Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Tae-Eun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Hae Won Jang
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Yong Gi Chun
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea.
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Tarhan O, Spotti MJ. Nutraceutical delivery through nano-emulsions: General aspects, recent applications and patented inventions. Colloids Surf B Biointerfaces 2021; 200:111526. [PMID: 33517153 DOI: 10.1016/j.colsurfb.2020.111526] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/24/2020] [Accepted: 12/07/2020] [Indexed: 01/09/2023]
Abstract
Nanostructured emulsions have a significant potential for encasing, transport and delivery of hydrophilic and lipophilic nutraceuticals and other bioactive compounds by providing enhanced stability and functionality in food and pharmaceutical applications. As highlighted in recent researches, essential fatty acids (EFA) and oils (EO), antioxidants, vitamins, minerals, pro and prebiotics, and co-enzymes, are common bioactives encapsulated in nanoscale delivery systems in order to protect them from degradation during processing and storage, and to improve bioavailability after their consumption. Nanoemulsions (NEs) as delivery systems for nutraceuticals comprise either oil-in-water (O/W) or water-in-oil (W/O) biphasic dispersion with nano-sized droplets, which are stabilized through an active surfactant. Both high- and low- energy methods are used to produce well-structured and stable NEs with advanced structural and rheological features. The in vitro and in vivo studies are focused to assess the nutraceutical releasing profile, gastrointestinal transportation and cytotoxicity of nutraceutical loaded NE. Within the last three decades, a number of NE systems have been developed for certain purposes and submitted for patent approval. Currently, there are many issued patents published as well as and applications under process. This review focus on the current status of food-grade NEs in terms of formation, characterization, relevant applications of nutraceutical delivery, and the recent developments including patented systems.
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Affiliation(s)
- Ozgur Tarhan
- Food Engineering Department, Uşak University, 1 Eylül Campus, 64100, Uşak, Turkey.
| | - Maria Julia Spotti
- Food Technology Institute, Faculty of Chemical Engineering, National University of Litoral, 1 de Mayo 3250, 3000, Santa Fe, Argentina
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46
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Ashaolu TJ. Nanoemulsions for health, food, and cosmetics: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2021; 19:3381-3395. [PMID: 33746662 PMCID: PMC7956871 DOI: 10.1007/s10311-021-01216-9] [Citation(s) in RCA: 60] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Accepted: 03/03/2021] [Indexed: 05/03/2023]
Abstract
Nanoemulsions are gaining importance in healthcare and cosmetics sectors as a result of the unique properties of nanosized droplets, such as high surface area. Here we review nanotechnology and nanoemulsions with focus on emulsifiers and nanoemulsifiers, and applications for drugs and vaccines delivery, cancer therapy, inflammation treatment, cosmetics, perfumes, polymers, and food. We discuss nanoemulsion safety and properties, e.g., stability, emulsification, solubility, molecular number and arrangements, ionic strength, pH and temperature.
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Affiliation(s)
- Tolulope Joshua Ashaolu
- Institute of Research and Development, Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, 550000 Vietnam
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47
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Development and Study of Nanoemulsions and Nanoemulsion-Based Hydrogels for the Encapsulation of Lipophilic Compounds. NANOMATERIALS 2020; 10:nano10122464. [PMID: 33317080 PMCID: PMC7763598 DOI: 10.3390/nano10122464] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/03/2020] [Accepted: 12/06/2020] [Indexed: 12/15/2022]
Abstract
Biocompatible nanoemulsions and nanoemulsion-based hydrogels were formulated for the encapsulation and delivery of vitamin D3 and curcumin. The aforementioned systems were structurally studied applying dynamic light scattering (DLS), electron paramagnetic resonance (EPR) spectroscopy and viscometry. In vitro studies were conducted using Franz diffusion cells to investigate the release of the bioactive compounds from the nanocarriers. The cytotoxicity of the nanoemulsions was investigated using the thiazolyl blue tetrazolium bromide (MTT) cell proliferation assay and RPMI 2650 nasal epithelial cells as in vitro model. DLS measurements showed that vitamin D3 and curcumin addition in the dispersed phase of the nanoemulsions caused an increase in the size of the oil droplets from 78.6 ± 0.2 nm to 83.6 ± 0.3 nm and from 78.6 ± 0.2 nm to 165.6 ± 1.0 nm, respectively. Loaded nanoemulsions, in both cases, were stable for 60 days of storage at 25 °C. EPR spectroscopy revealed participation of vitamin D3 and curcumin in the surfactants monolayer. In vitro release rates of both lipophilic compounds from the nanoemulsions were comparable to the corresponding ones from the nanoemulsion-based hydrogels. The developed o/w nanoemulsions did not exhibit cytotoxic effect up to the concentration threshold of 1 mg/mL in the cell culture medium.
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48
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Jampilek J, Kralova K. Potential of Nanonutraceuticals in Increasing Immunity. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2224. [PMID: 33182343 PMCID: PMC7695278 DOI: 10.3390/nano10112224] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 12/12/2022]
Abstract
Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body's immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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Influence of stinging nettle (Urtica dioica L.) extract-loaded nano-emulsion on the storage stability and antioxidant attributes of Doogh (Traditional Iranian yoghurt beverage). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00647-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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50
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Banasaz S, Morozova K, Ferrentino G, Scampicchio M. Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions. Molecules 2020; 25:E3966. [PMID: 32878137 PMCID: PMC7504786 DOI: 10.3390/molecules25173966] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/25/2020] [Accepted: 08/26/2020] [Indexed: 01/31/2023] Open
Abstract
Lipid-soluble bioactives are important nutrients in foods. However, their addition in food formulations, is often limited by limited solubility and high tendency for oxidation. Lipid-soluble bioactives, such as vitamins A, E, D and K, carotenoids, polyunsaturated fatty acids (PUFA) and essential oils are generally dispersed in water-based solutions by homogenization. Among the different homogenization technologies available, nanoemulsions are one of the most promising. Accordingly, this review aims to summarize the most recent advances in nanoemulsion technology for the encapsulation of lipid-soluble bioactives. Modern approaches for producing nanoemulsion systems will be discussed. In addition, the challenges on the encapsulation of common food ingredients, including the physical and chemical stability of the nanoemulsion systems, will be also critically examined.
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Affiliation(s)
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (S.B.); (G.F.); (M.S.)
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