Temperature modulation of lutein-lysozyme hydrophobic-hydrophilic interaction balance

Improvement in the stability and bioavailability of pumpkin lutein using β-cyclodextrin microcapsules

Growing concerns about food nutrition and food supplies have encouraged the development of effective constituents. Lutein is an important nutrient element, and its health benefits are gradually being recognized. Lutein, as a carotenoid antioxidant, can protect cells and organs from damage caused by free radicals. However, in processing, storage, and usage, lutein is unstable and often undergoes isomerization and oxidative decomposition, which limits its wide range of applications. β-Cyclodextrin is an ideal substrate to prepare microcapsule structures, which are highly biocompatible and nontoxic. During the lutein encapsulation process, ideal β-cyclodextrin microcapsules were used to form inclusion compounds. The results reveal that the encapsulation efficiency of the microcapsules reached 53%. Moreover, using ultrasonic-assisted extraction can easily and efficiently purify lutein. In addition, the capability of the β-cyclodextrin composite shell can enhance the bioactive molecules' activity and stability.

Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters

Natural pigments are bioactive compounds that can present health-promoting bioactivities in the human body. Due to their strong coloring properties, these compounds have been widely used as color additives as an alternative to artificial colorants. However, since these pigments are unstable under certain conditions, such as the presence of light, oxygen, and heat, the use of complexation and encapsulation techniques with biopolymers is in demand. Moreover, some functional properties can be achieved by using natural pigments-biopolymers complexes in food matrices. The complexation and encapsulation of natural pigments with biopolymers consist of forming a complex with the aim to make these compounds less susceptible to oxidative and degrading agents, and can also be used to improve their solubility in different media. This review aims to discuss different techniques that have been used over the last years to create natural pigment-biopolymers complexes, as well as the recent advances, limitations, effects, and possible applications of these complexes in foods. Moreover, the understanding of thermodynamic parameters between natural pigments and biopolymers is very important regarding the complex formation and their use in food systems. In this sense, thermodynamic techniques that can be used to determine binding parameters between natural pigments and potential wall materials, as well as their applications, advantages, and limitations are presented in this work. Several studies have shown an improvement in many aspects regarding the use of these complexes, including increased thermal and storage stability. Nonetheless, data regarding the biological effects on the human body and the sensory acceptance of natural pigments-biopolymers complexes in food systems are scarce in the literature.

Thermodynamic and kinetic insights into the interactions between functionalized CdTe quantum dots and human serum albumin: A surface plasmon resonance approach

To explore in vivo application of quantum dots (QDs), it is essential to understand the dynamics and energetics of interactions between QDs and proteins. Here, surface plasmon resonance (SPR) and molecular docking were employed to investigate the kinetics and thermodynamics of interactions between human serum albumin (HSA) and CdTe QDs (~3 nm) functionalized with mercaptopropionic acid (MPA) or thioglycolic acid (TGA). Kinetic analysis showed that HSA-QD interactions involved transition-complex formation. Despite the structural similarities between MPA and TGA, the [HSA-CdTe@TGA]^‡ formation by association of free HSA and QDs demanded 70% more energy and higher entropic gain (E_a-TGA^‡= 65.10 and T∆S_a-TGA^‡= 28.62 kJ mol^-1) than the formation of [HSA-CdTe@MPA]^‡ (E_a-MPA^‡ = 38.13 and T∆S_a-MPA^‡ = 0.53kJ mol^-1). While the [HSA-CdTe@MPA]^° dissociation required higher energy and lower entropy loss (E_d-MPA^‡ = 49.96 and T∆S_d-MPA^‡ = - 32.18kJ mol^-1) than the [HSA-CdTe@TGA]^° dissociation (E_d-TGA^‡= 30.78 and T∆S_d-TGA^‡= - 51.12 kJ mol^-1). The stability of [HSA-QDs]^° was independent of the temperature and functionalizing group. However, the enthalpic and entropic components were highly affected by the substitution of MPA (ΔH° = - 11.83 and TΔS° = 32.72 kJ mol^-1) with TGA (ΔH° = 34.31 and TΔS° = 79.73 kJ mol^-1). Furthermore, molecular docking results indicated that the metal site on the QDs contributes to the stabilization of [HSA-QDs]^°. Therefore, differences in QD functionalization and surface coverage densities can alter the HSA-QD interaction, thus their application.