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Hou C, Zhao L, Ji M, Yu J, Di Y, Liu Q, Zhang Z, Sun L, Liu X, Wang Y. Liberated bioactive bound phenolics during in vitro gastrointestinal digestion and colonic fermentation boost the prebiotic effects of triticale insoluble dietary fiber. Food Chem 2024; 457:140124. [PMID: 38908239 DOI: 10.1016/j.foodchem.2024.140124] [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: 01/19/2024] [Revised: 05/10/2024] [Accepted: 06/13/2024] [Indexed: 06/24/2024]
Abstract
Phenolics in bound form extensively exist in cereal dietary fiber, especially insoluble fiber, while their release profile in gastrointestinal tract and contribution to the potential positive effects of dietary fiber in modulating gut microbiota still needs to be disclosed. In this work, the composition of bound phenolics (BPs) in triticale insoluble dietary fiber (TIDF) was studied, and in vitro gastrointestinal digestion as well as colonic fermentation were performed to investigate BPs liberation and their role in regulating intestinal flora of TIDF. It turned out that most BPs were unaccessible in digestion but partly released continuously during fermentation. 16 s rRNA sequencing demonstrated that TIDF possessed prebiotic effects by promoting anti-inflammatory while inhibiting proinflammatory bacteria alongside boosting SCFAs production and antioxidative BPs contributed a lot to these effects. Results indicated that TIDF held capabilities to regulate intestinal flora and BPs were important functional components to the health benefits of cereal dietary fiber.
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Affiliation(s)
- Chunyan Hou
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Lianjia Zhao
- Research Institute of Crop Germplasm Resources, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, Xinjiang, China
| | - Muhua Ji
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jingjing Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yan Di
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Qian Liu
- College of Food Science and Technology, Northwest University, Xi'an 710127, Shaanxi, China.
| | - Zhengmao Zhang
- College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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2
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Pandita G, de Souza CK, Gonçalves MJ, Jasińska JM, Jamróz E, Roy S. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review. Int J Biol Macromol 2024; 269:132067. [PMID: 38710257 DOI: 10.1016/j.ijbiomac.2024.132067] [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: 01/04/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 05/08/2024]
Abstract
Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.
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Affiliation(s)
- Ghumika Pandita
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | | | | | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
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3
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38821104 DOI: 10.1080/10408398.2024.2353366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2024]
Abstract
Encapsulation technologies have achieved encouraging results improving the stability, bioaccessibility and absorption of bioactive compounds post-consumption. There is a bulk of published research on the gastrointestinal behavior of encapsulated bioactive food materials alone using in vitro and in vivo digestion models, but an aspect often overlooked is the impact of the food structure, which is much more complex to unravel and still not well understood. This review focuses on discussing the recent findings in the application of encapsulated bioactive components in fabricated food matrices. Studies have suggested that the integration of encapsulated bioactive compounds has been proven to have an impact on the physicochemical characteristics of the finished product in addition to the protective effect of encapsulation on the fortified bioactive compound. These products containing bioactive compounds undergo further structural reorganization during digestion, impacting the release and emptying rates of fortified bioactive compounds. Thus, by manipulation of various food structures and matrices, the release and delivery of these bioactive compounds can be altered. This knowledge provides new opportunities for designing specialized foods for specific populations.
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Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab, Pakistan
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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4
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Wang X, Lin S, Zhang S, Yan Z, Liu W, Li F, Zhang S. Polysaccharide-Based Micro/Nanomotors for Active Ingredient Delivery in Food. ACS APPLIED MATERIALS & INTERFACES 2024; 16:27668-27683. [PMID: 38748922 DOI: 10.1021/acsami.4c04522] [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: 05/30/2024]
Abstract
Micro/nanomotors (MNMs) are miniature devices that can generate energy through chemical reactions or physical processes, utilizing this energy for movement. By virtue of their small size, self-propulsion, precise positioning within a small range, and ability to access microenvironments, MNMs have been applied in various fields including sensing, biomedical applications, and pollutant adsorption. However, the development of food-grade MNMs and their application in food delivery systems have been scarcely reported. Currently, there are various issues with the decomposition, oxidation, or inability to maintain the activity of some nutrients or bioactive substances, such as the limited application of curcumin (Cur) in food. Compared to traditional delivery systems, MNMs can adjust the transport speed and direction as needed, effectively protecting bioactive substances during delivery and achieving efficient transportation. Therefore, this study utilizes polysaccharides as the substrate, employing a simple, rapid, and pollution-free template method to prepare polysaccharide-based microtubes (PMTs) and polysaccharide-based micro/nanomotors (PMNMs). PMNMs can achieve multifunctional propulsion by modifying ferrosoferric oxide (Fe3O4), platinum (Pt), and glucose oxidase (GOx). Fe-PMNMs and Pt-PMNMs exhibit excellent photothermal conversion performance, showing promise for applications in photothermal therapy. Moreover, PMNMs can effectively deliver curcumin, achieving the effective delivery of nutrients and exerting the anti-inflammatory performance of the system.
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Affiliation(s)
- Xinyan Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Liaoning Engineering Research Center of Special Dietary Food, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Siqi Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Zhiyu Yan
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Wenwen Liu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Fanghan Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Simin Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Liaoning Engineering Research Center of Special Dietary Food, Dalian Polytechnic University, Dalian 116034, P. R. China
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5
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Chen C, Wang X, Chen W, Liu Q, Wang L. Encapsulation of phenolic acids within food-grade carriers systems: a systematic review. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38764436 DOI: 10.1080/10408398.2024.2350616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
Phenolic acids are natural compounds with potential therapeutic effects against various diseases. However, their incorporation into food and pharmaceutical products is limited by challenges such as instability, low solubility, and reduced bioavailability. This systematic review summarizes recent advances in phenolic acid encapsulation using food-grade carrier systems, focusing on proteins, lipids, and polysaccharides. Encapsulation efficiency, release behavior, and bioavailability are examined, as well as the potential health benefits of encapsulated phenolic acids in food products. Strategies to address limitations of current encapsulation systems are also proposed. Encapsulation has emerged as a promising method to enhance the stability and bioavailability of phenolic acids in food products, and various encapsulation technologies have been developed for this purpose. The use of proteins, lipids, and carbohydrates as carriers in food-grade encapsulation systems remains a common approach, but it is associated with certain limitations. Future research on phenolic acid encapsulation should focus on developing environmentally friendly, organic solvent-free, low-energy, scalable, and stable encapsulation systems, as well as co-encapsulation methods that combine multiple phenolic acids or phenolic acids with other bioactive substances to produce synergistic effects.
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Affiliation(s)
- Chao Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu, China
| | - Xiao Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Wenqi Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Qin Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Lifeng Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu, China
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6
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Liu Y, Cheng Y, Yu X, Zhu J, Chen K, Kuang Y, Wu K, Jiang F. Konjac glucomannan films incorporated pectin-stabilized Mandarin oil emulsions: Structure, properties, and application in fruit preservation. Int J Biol Macromol 2024; 267:131292. [PMID: 38580015 DOI: 10.1016/j.ijbiomac.2024.131292] [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: 12/13/2023] [Revised: 03/27/2024] [Accepted: 03/29/2024] [Indexed: 04/07/2024]
Abstract
To enhance the water-resistance and antibacterial properties of KGM films, mandarin oil (MO), was directly emulsified by pectin and then dispersed to the KGM matrix. The effect of MO concentration (0, 0.5, 1.0, 1.5, and 2 wt%) on the performance of the film-forming emulsions as well as the emulsion films was investigated. The results revealed that pectin could encapsulate and protect MO, and KGM as film matrix could further contributed to the high stability of the film-forming emulsions. The FT-IR, XRD, and SEM suggested that MO stabilized by pectin was uniformly distributed in the KGM matrix. The compatibility and good interaction between KGM and pectin contributed to highly dense and compact structure. Furthermore, increasing the concentration of MO effectively improved water-resistance, oxygen barrier, and antimicrobial activity of the KGM based films. The 1.5 wt% MO loaded KGM film had the highest tensile strength (72.22 MPa) and water contact angle (θ = 95.73°), reduced the WVP and oxygen permeability by about 25.8 % and 32.8 times, respectively, prolonged the shelf life of strawberries for 8 days. As demonstrated, the 1.5 wt% MO-loaded KGM film has considerable potential for high-performance natural biodegradable active films to ensure food safety and reduce environmental impacts.
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Affiliation(s)
- Yi Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, PR China; Centre for Water Soluble Polymers, Wrexham Glyndwr University, Wrexham, United Kingdom
| | - Yuhang Cheng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Xiang Yu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Jingyu Zhu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kai Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, United Kingdom.
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7
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Rayees R, Gani A, Noor N, Ayoub A, Ashraf ZU. General approaches to biopolymer-based Pickering emulsions. Int J Biol Macromol 2024; 267:131430. [PMID: 38599428 DOI: 10.1016/j.ijbiomac.2024.131430] [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: 11/24/2023] [Revised: 03/26/2024] [Accepted: 04/04/2024] [Indexed: 04/12/2024]
Abstract
Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as emulsifiers rather than surfactants to adhere at oil-water interface. Pickering emulsions have gathered significant research attention recently due to their excellent stability and wide range of potential uses compared to traditional emulsions. Major advancements have been made in development of innovative Pickering emulsions using different colloidal particles by various techniques including homogenization, emulsification and ultrasonication. Use of biopolymer particles gives Pickering emulsions a more escalating possibilities. In this review paper, we seek to present a critical overview of development in food-grade particles that have been utilized to create Pickering emulsions with a focus on techniques and application of Pickering emulsions. Particularly, we have evaluated protein, lipid, polysaccharide-based particles and microalgal proteins that have emerged in recent years with respect to their potential to stabilize and add novel functionalities to Pickering emulsions. Some preparation methods of Pickering emulsions in brief, applications of Pickering emulsions are also highlighted. Encapsulation and delivery of bioactive compounds, fat substitutes, film formation and catalysis are potential applications of Pickering emulsions. Pickering double emulsions, nutraceutical and bioactive co-delivery, and preparation of porous materials are among research trends of food-grade Pickering emulsions.
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Affiliation(s)
- Rahiya Rayees
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India.
| | - Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Aneesa Ayoub
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India
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8
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Sruthi P, Madhava Naidu M, Rao PJ. Valorization of cashew nut testa phenolics through nano-complexes stabilized with whey protein isolate and β-cyclodextrin: Characterization, anti-oxidant activity, stability and in vitro release. Food Res Int 2024; 181:114110. [PMID: 38448109 DOI: 10.1016/j.foodres.2024.114110] [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: 08/08/2023] [Revised: 02/01/2024] [Accepted: 02/07/2024] [Indexed: 03/08/2024]
Abstract
Cashew nut testa (CNT) is an underutilized cashew by-product rich in polyphenols. The applications of CNT are limited due to its astringency, less solubility, and instability of polyphenols during the processing. Nanoencapsulation was used to overcome these limitations. β-cyclodextrin alone and in combination with whey protein isolate (WPI) was used for nano-complex preparation. The WPI/CD-CNT nano-complex powder showed higher encapsulation efficiency (86.9%) and yield (70.5-80%) compared to CD-CNT powder. Both the spray-dried powders showed improved thermal stability, higher solubility (97%), less moisture content, and increased DPPH and ABTS radical scavenging activities indicating potential food and agricultural applications. In addition, the nano-complex powders showed a controlled release of core bio-actives under gastric and intestinal pH compared to the non-encapsulated CNT phenolic extract. Degradation kinetics studies of the CNT extract after thermal and light treatments were also discussed. Both the nano-complexes showed high stability under light and thermal treatment. The results suggest that valorization of CNT can be done through nano-complex preparation and WPI and β-CD are efficient carrier materials for the encapsulation of polyphenols with potential applications in food and agriculture.
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Affiliation(s)
- P Sruthi
- Department of Plantation Products, Spices and Flavour Technology, CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - M Madhava Naidu
- Department of Plantation Products, Spices and Flavour Technology, CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| | - Pooja J Rao
- Department of Plantation Products, Spices and Flavour Technology, CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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9
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Papadaki S, Tricha N, Panagiotopoulou M, Krokida M. Innovative Bioactive Products with Medicinal Value from Microalgae and Their Overall Process Optimization through the Implementation of Life Cycle Analysis-An Overview. Mar Drugs 2024; 22:152. [PMID: 38667769 PMCID: PMC11050870 DOI: 10.3390/md22040152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Microalgae are being recognized as valuable sources of bioactive chemicals with important medical properties, attracting interest from multiple industries, such as food, feed, cosmetics, and medicines. This review study explores the extensive research on identifying important bioactive chemicals from microalgae, and choosing the best strains for nutraceutical manufacturing. It explores the most recent developments in recovery and formulation strategies for creating stable, high-purity, and quality end products for various industrial uses. This paper stresses the significance of using Life Cycle Analysis (LCA) as a strategic tool with which to improve the entire process. By incorporating LCA into decision-making processes, researchers and industry stakeholders can assess the environmental impact, cost-effectiveness, and sustainability of raw materials of several approaches. This comprehensive strategy will allow for the choosing of the most effective techniques, which in turn will promote sustainable practices for developing microalgae-based products. This review offers a detailed analysis of the bioactive compounds, strain selection methods, advanced processing techniques, and the incorporation of LCA. It will serve as a valuable resource for researchers and industry experts interested in utilizing microalgae for producing bioactive products with medicinal properties.
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Affiliation(s)
- Sofia Papadaki
- DIGNITY Private Company, 30-32 Leoforos Alexandrou Papagou, Zografou, 157 71 Athens, Greece
| | - Nikoletta Tricha
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, 157 80 Athens, Greece; (N.T.); (M.P.); (M.K.)
| | - Margarita Panagiotopoulou
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, 157 80 Athens, Greece; (N.T.); (M.P.); (M.K.)
| | - Magdalini Krokida
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, 157 80 Athens, Greece; (N.T.); (M.P.); (M.K.)
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10
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Zhu D, Ma W, Yang M, Cheng S, Zhang L, Du M. Protection of osteogenic peptides in nanoliposomes: Stability, sustained release, bioaccessibility and influence on bioactive properties. Food Chem 2024; 436:137683. [PMID: 37837681 DOI: 10.1016/j.foodchem.2023.137683] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 09/20/2023] [Accepted: 10/04/2023] [Indexed: 10/16/2023]
Abstract
This study prepared osteogenic peptides (OPs) from cod meat by hydrolysis and subsequently encapsulated them in nanoliposomes (NLP) to enhance bioaccessibility. The characterization, stability, controlled release behavior and bioactivity of OPs-loaded nanoliposomes (OPs-NLP) were investigated as well. The highest loading capacity (27.32%) was achieved in NLP loaded with 6 mg/mL of OPs. The particle size, zeta potential, and encapsulation efficiency of OPs-NLP were 70.59 nm, -11.98 mV, and 75.24%, respectively. The interaction between OPs and empty NLP was through hydrogen bonding and hydrophobic. The OPs-NLP showed the greatest stability during storage at 4 °C. The in vitro release profile of OPs from OPs-NLP fitted a one-level kinetic model best. The osteogenic activity of OPs was unaffected by NLP encapsulation, and the bioaccessibility of OPs was notably improved. These findings suggest that OPs-NLP has the potential to be used in functional foods.
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Affiliation(s)
- Dongyang Zhu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wuchao Ma
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Meilian Yang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shuzhen Cheng
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Ling Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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11
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Jha S, Sarkhel S, Saha S, Sahoo B, Kumari A, Chatterjee K, Mazumder PM, Sarkhel G, Mohan A, Roy A. Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects. Food Res Int 2024; 175:113771. [PMID: 38129003 DOI: 10.1016/j.foodres.2023.113771] [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: 08/08/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure build-up in its elastic matrix linked to large deformation and expansion. The expanded starch matrix at high temperatures dries up quickly by flash vaporization of water, which causes loss of its structural flexibility and imparts a porous and rigid structure of the expanded porous starch matrix (EPSM). EPSM, with abundant pores in its construction, offers adsorptive effectiveness, solubility, swelling ability, mechanical strength, and thermal stability. It can be a sustainable and easy-to-construct alternative to porous starch (PS) in food and pharmaceutical applications. This review is a comparative study of PS and EPSM on their preparation methods, structure, and physicochemical properties, finding compatibility and addressing challenges in recommending EPSM as an alternative to PS in adsorbing, dispersing, stabilizing, and delivering active ingredients in a controlled and efficient way.
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Affiliation(s)
- Shipra Jha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Shubhajit Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Sreyajit Saha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Kaberi Chatterjee
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Papiya Mitra Mazumder
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Gautam Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Anand Mohan
- Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USA
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India.
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12
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Singh AK, Pal P, Pandey B, Goksen G, Sahoo UK, Lorenzo JM, Sarangi PK. Development of "Smart Foods" for health by nanoencapsulation: Novel technologies and challenges. Food Chem X 2023; 20:100910. [PMID: 38144773 PMCID: PMC10740092 DOI: 10.1016/j.fochx.2023.100910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/18/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
Importance of nanotechnology may be seen by penetration of its application in diverse areas including the food sector. With investigations and advancements in nanotechnology, based on feedback from these diverse areas, ease, and efficacy are also increasing. The food sector may use nanotechnology to encapsulate smart foods for increased health, wellness, illness prevention, and effective targeted delivery. Such nanoencapsulated targeted delivery systems may further add to the economic and nutritional properties of smart foods like stability, solubility, effectiveness, safeguard against disintegration, permeability, and bioavailability of smart/bioactive substances. But in the way of application, the fabrication of nanomaterials/nanostructures has several challenges which range from figuring out the optimal technique for obtaining them to determining the most suitable form of nanostructure for a bioactive molecule of interest. This review precisely addresses concepts, recent advances in fabrication techniques as well as current challenges/glitches of nanoencapsulation with special reference to smart foods/bioactive components. Since dealing with food materials also raises the quest for safety and regulatory norms a brief overview of the safety and regulatory aspects of nanomaterials/nanoencapsulation is also presented.
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Affiliation(s)
- Akhilesh Kumar Singh
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari, Bihar 845401, India
| | - Priti Pal
- Shri Ramswaroop Memorial College of Engineering & Management, Tewariganj, Faizabad, Road, Lucknow 226028, India
| | - Brijesh Pandey
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari, Bihar 845401, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey
| | | | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Prakash Kumar Sarangi
- College of Agriculture, Central Agricultural University, Imphal 795004, Manipur, India
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13
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Rosales TKO, da Silva FFA, Bernardes ES, Paulo Fabi J. Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37585699 DOI: 10.1080/10408398.2023.2245038] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Plant-derived polyphenols are naturally occurring compounds widely distributed in plants. They have received greater attention in the food and pharmaceutical industries due to their potential health benefits, reducing the risk of some chronic diseases due to their antioxidant, anti-inflammatory, anticancer, cardioprotective, and neuro-action properties. Polyphenolic compounds orally administered can be used as adjuvants in several treatments but with restricted uses due to chemical instability. The review discusses the different structural compositions of polyphenols and their influence on chemical stability. Despite the potential and wide applications, there is a need to improve the delivery of polyphenolics to target the human intestine without massive chemical modifications. Oral administration of polyphenols is unfeasible due to instability, low bioaccessibility, and limited bioavailability. Nano-delivery systems based on polysaccharides (starch, pectin, chitosan, and cellulose) have been identified as a viable option for oral ingestion, potentiate biological effects, and direct-controlled delivery in specific tissues. The time and dose can be individualized for specific diseases, such as intestinal cancer. This review will address the mechanisms by which polysaccharides-based nanostructured systems can protect against degradation and enhance intestinal permeation, oral bioavailability, and the potential application of polysaccharides as nanocarriers for the controlled and targeted delivery of polyphenolic compounds.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
- Instituto de Pesquisa Energéticas e Nucleares - IPEN, São Paulo, SP, Brazil
| | | | | | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
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14
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Altuntas U, Altin-Yavuzarslan G, Ozçelik B. Enhanced Oxidative Stability and Bioaccessibility of Sour Cherry Kernel Byproducts Encapsulated by Complex Coacervates with Different Wall Matrixes by Spray- and Freeze-Drying. ACS OMEGA 2023; 8:23782-23790. [PMID: 37426239 PMCID: PMC10324091 DOI: 10.1021/acsomega.3c02128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 06/14/2023] [Indexed: 07/11/2023]
Abstract
Sour cherry (Prunus cerasus L.) seeds are obtained as byproducts of the processing of sour cherries into processed foods. Sour cherry kernel oil (SCKO) contains n-3 PUFAs, which may provide an alternative to marine food products. In this study, SCKO was encapsulated by complex coacervates, and the characterization and in vitro bioaccessibility of encapsulated SCKO were investigated. Complex coacervates were prepared by whey protein concentrate (WPC) in combination with two different wall materials, maltodextrin (MD) and trehalose (TH). Gum Arabic (GA) was added to the final coacervate formulations to maintain droplet stability in the liquid phase. The oxidative stability of encapsulated SCKO was improved by drying on complex coacervate dispersions via freeze-drying and spray-drying. The optimum encapsulation efficiency (EE) was obtained for the sample 1% SCKO encapsulated with 3:1 MD/WPC ratio, followed by the 3:1 TH/WPC mixture containing 2% oil, while the sample with 4:1 TH/WPC containing 2% oil had the lowest EE. In comparison with freeze-dried coacervates containing 1% SCKO, spray-dried ones demonstrated higher EE and improved oxidative stability. It was also shown that TH could be a good alternative to MD when preparing complex coacervates with polysaccharide/protein networks.
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Affiliation(s)
- Umit Altuntas
- Food
Engineering Department, Chemical and Metallurgical Engineering Faculty, Istanbul Technical University, 34469 Istanbul, Türkiye
- Food
Engineering Department, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29100 Gümüşhane, Türkiye
| | - Gokce Altin-Yavuzarslan
- Molecular
Engineering & Sciences Institute, University
of Washington, 3946 W Stevens Way NE, Seattle, Washington 98105, United States
| | - Beraat Ozçelik
- Food
Engineering Department, Chemical and Metallurgical Engineering Faculty, Istanbul Technical University, 34469 Istanbul, Türkiye
- BIOACTIVE
Research and Innovation Food Manufac. Indust. Trade Ltd., Teknokent ARI-3, B110, 34467 Istanbul, Turkey
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15
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Gómez-Guillén MC, Pérez-García S, Alemán A, López-Caballero ME, Sotelo CG, Montero MP. Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder. Foods 2023; 12:foods12112272. [PMID: 37297516 DOI: 10.3390/foods12112272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/28/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
This work describes the development of a ready-to-eat (RTE) product based on an equal mixture of fish mince from three undervalued fish species with different fat contents and protein gelling capacity, which was enriched with fish oil entrapped in a κ-carrageenan egg white fish protein hydrolysate powder, obtained by either spray drying (SD) or heat drying (HD) at 80 °C (HD80). Previously, the spray-dried (SD) powder and heat-dried powders obtained at 45 °C, 60 °C and 80 °C (HD45, HD60 and HD80) were characterised in terms of water solubility, lipid oxidation (TBARS), hygroscopicity and ζ potential. All HD powders showed higher hygroscopicity and lower TBARS than the SD powder. The dry powder was incorporated into a blend composed of salt-ground batter and raw mince to improve binding and textural properties. Changes in water-holding capacity, colour, shear strength and microorganisms were monitored during the processing steps. The RTE product presented a high protein content and a noticeable amount of long-chain ω-3 fatty acids. The use of undervalued fish species together with fish oil and a protein hydrolysate from fish waste contribute to improving the sustainability of fishery resources, being conducive to obtaining a potentially functional RTE product.
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Affiliation(s)
- María Carmen Gómez-Guillén
- Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 6, 28040 Madrid, Spain
| | - Selene Pérez-García
- Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 6, 28040 Madrid, Spain
| | - Ailén Alemán
- Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 6, 28040 Madrid, Spain
| | - María Elvira López-Caballero
- Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 6, 28040 Madrid, Spain
| | - Carmen G Sotelo
- Marine Research Institute (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain
| | - María Pilar Montero
- Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 6, 28040 Madrid, Spain
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16
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Wang J, Ghosh D, Maniruzzaman M. Using bugs as drugs: administration of bacteria-related microbes to fight cancer. Adv Drug Deliv Rev 2023; 197:114825. [PMID: 37075953 DOI: 10.1016/j.addr.2023.114825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/30/2023] [Accepted: 04/11/2023] [Indexed: 04/21/2023]
Abstract
Driven by the advancement of microbiology and cancer biology, bioengineering of bacteria-related microbes has demonstrated great potential in targeted cancer therapy. Presently, the major administration routes of bacteria-related microbes for cancer treatment include intravenous injection, intratumoral injection, intraperitoneal injection, and oral delivery. Administration routes of bacteria play a key role in anticancer therapeutic efficacy since different delivery approaches might exert an anticancer effect through diverse mechanisms. Herein, we provide an overview of the primary routes of bacteria administration as well as their advantages and limitations. Furthermore, we discuss that microencapsulation can overcome the current challenges of direct administration of free bacteria. We also review the latest advancements in combining functional particles with engineered bacteria to fight against cancer, which can be further coupled with conventional anticancer therapies to improve the therapeutic effect. Eventually, we highlight the application prospect of bioprinting in cancer bacteriotherapy, which enables the long-term sustained delivery and individualized dose regimen, representing a new paradigm for personalized cancer treatment.
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Affiliation(s)
- Jiawei Wang
- Pharmaceutical Engineering and 3D Printing (PharmE3D) Lab, College of Pharmacy, The University of Texas at Austin, Austin, TX 78712, USA
| | - Debadyuti Ghosh
- Division of Molecular Pharmaceutics and Drug Delivery, College of Pharmacy, The University of Texas at Austin, Austin, TX 78712, USA
| | - Mohammed Maniruzzaman
- Pharmaceutical Engineering and 3D Printing (PharmE3D) Lab, College of Pharmacy, The University of Texas at Austin, Austin, TX 78712, USA.
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17
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Weng Y, Li Y, Chen X, Song H, Zhao CX. Encapsulation of enzymes in food industry using spray drying: recent advances and process scale-ups. Crit Rev Food Sci Nutr 2023:1-18. [DOI: 10.1080/10408398.2023.2193982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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18
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Yusuf A, Almotairy ARZ, Henidi H, Alshehri OY, Aldughaim MS. Nanoparticles as Drug Delivery Systems: A Review of the Implication of Nanoparticles' Physicochemical Properties on Responses in Biological Systems. Polymers (Basel) 2023; 15:polym15071596. [PMID: 37050210 PMCID: PMC10096782 DOI: 10.3390/polym15071596] [Citation(s) in RCA: 53] [Impact Index Per Article: 53.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/11/2023] [Accepted: 03/14/2023] [Indexed: 04/14/2023] Open
Abstract
In the last four decades, nanotechnology has gained momentum with no sign of slowing down. The application of inventions or products from nanotechnology has revolutionised all aspects of everyday life ranging from medical applications to its impact on the food industry. Nanoparticles have made it possible to significantly extend the shelf lives of food product, improve intracellular delivery of hydrophobic drugs and improve the efficacy of specific therapeutics such as anticancer agents. As a consequence, nanotechnology has not only impacted the global standard of living but has also impacted the global economy. In this review, the characteristics of nanoparticles that confers them with suitable and potentially toxic biological effects, as well as their applications in different biological fields and nanoparticle-based drugs and delivery systems in biomedicine including nano-based drugs currently approved by the U.S. Food and Drug Administration (FDA) are discussed. The possible consequence of continuous exposure to nanoparticles due to the increased use of nanotechnology and possible solution is also highlighted.
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Affiliation(s)
- Azeez Yusuf
- Irish Centre for Genetic Lung Disease, Department of Medicine, RCSI University of Medicine and Health Sciences, Beaumont Hospital, D02 YN77 Dublin, Ireland
| | | | - Hanan Henidi
- Research Department, Health Sciences Research Center, Princess Nourah bint Abdulrahman University, Riyadh 84428, Saudi Arabia
| | - Ohoud Y Alshehri
- Department of Biochemistry, College of Medicine, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11564, Saudi Arabia
| | - Mohammed S Aldughaim
- Research Center, King Fahad Medical City, Riyadh Second Health Cluster, Riyadh 11451, Saudi Arabia
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19
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Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients. Pharmaceutics 2023; 15:pharmaceutics15030927. [PMID: 36986788 PMCID: PMC10051097 DOI: 10.3390/pharmaceutics15030927] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/02/2023] [Accepted: 03/10/2023] [Indexed: 03/14/2023] Open
Abstract
Natural ingredients are gaining increasing attention from manufacturers following consumers’ concerns about the excessive use of synthetic ingredients. However, the use of natural extracts or molecules to achieve desirable qualities throughout the shelf life of foodstuff and, upon consumption, in the relevant biological environment is severely limited by their poor performance, especially with respect to solubility, stability against environmental conditions during product manufacturing, storage, and bioavailability upon consumption. Nanoencapsulation can be seen as an attractive approach with which to overcome these challenges. Among the different nanoencapsulation systems, lipids and biopolymer-based nanocarriers have emerged as the most effective ones because of their intrinsic low toxicity following their formulation with biocompatible and biodegradable materials. The present review aims to provide a survey of the recent advances in nanoscale carriers, formulated with biopolymers or lipids, for the encapsulation of natural compounds and plant extracts.
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20
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Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds. Int J Biol Macromol 2023; 229:11-21. [PMID: 36586647 DOI: 10.1016/j.ijbiomac.2022.12.292] [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: 07/11/2022] [Revised: 12/21/2022] [Accepted: 12/25/2022] [Indexed: 12/29/2022]
Abstract
Pectin is one of the polysaccharides to be used as a coating nanomaterial. The characteristics of pectin are suitable to form nanostructures for protection, increased absorption, and bioavailability of different active compounds. This review aims to point out the structural features of pectins and their use as nanocarriers. It also indicates the principal methodologies for the elaboration and application of foods. The research carried out shows that pectin is easily extracted from natural sources, biodegradable, biocompatible, and non-toxic. The mechanical resistance and stability in different pH ranges and the action of digestive enzymes allow the nanostructures to pass intact through the gastrointestinal system and be effectively absorbed. Pectin can bind to macromolecules, especially proteins, to form stable nanostructures, which can be formed by different methods; polyelectrolyte complexes are the most frequent ones. The pectin-derived nanoparticles could be added to foods and dietary supplements, demonstrating a promising nanocarrier with a broad technological application.
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21
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A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods. J Food Prot 2023; 86:100025. [PMID: 36916569 DOI: 10.1016/j.jfp.2022.100025] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 11/26/2022] [Accepted: 12/05/2022] [Indexed: 12/28/2022]
Abstract
As essential oils (EOs) possess GRAS status, there is a strong interest in their application to food preservation. Trends in the food industry suggest consumers are drawn to environmentally friendly alternatives and less synthetic chemical preservatives. Although the use of EOs has increased over the years, adverse effects have limited their use. This review aims to address the regulatory standards for EO usage in food, techniques for delivery of EOs, essential oils commonly used to control pathogens and molds, and advances with new active compounds that overcome sensory effects for meat products, fresh fruits and vegetables, fruit and vegetable juices, seafood, dairy products, and other products. This review will show adverse sensory effects can be overcome in various products by the use of edible coatings containing encapsulated EOs to facilitate the controlled release of EOs. Depending on the method of cooking, the food product has been shown to mask flavors associated with EOs. In addition, using active packaging materials can decrease the diffusion rate of the EOs, thus controlling undesirable flavor characteristics while still preserving or prolonging the shelf life of food. The use of encapsulation in packaging film can control the release of volatile or active ingredients. Further, use of EOs in the vapor phase allows for contact indirectly, and use of nanoemulsion, coating, and film wrap allows for the controlled release of the EOs. Research has also shown that combining EOs can prevent adverse sensory effects. Essential oils continue to serve as a very beneficial way of controlling undesirable microorganisms in food systems.
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22
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Cao J, Gao M, Wang J, Liu Y, Zhang X, Ping Y, Liu J, Chen G, Xu D, Huang X, Liu G. Construction of nano slow-release systems for antibacterial active substances and its applications: A comprehensive review. Front Nutr 2023; 10:1109204. [PMID: 36819707 PMCID: PMC9928761 DOI: 10.3389/fnut.2023.1109204] [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: 11/27/2022] [Accepted: 01/12/2023] [Indexed: 02/04/2023] Open
Abstract
At present, nano-carrier materials with antibacterial activity are of great significance. Due to the widespread resistance of many pathogenic microorganisms, it has seriously threatened human health. The natural antimicrobial substances extracted from fruits and vegetables can significantly improve their stability combined with nano-carrier materials. The resistance of pathogenic microorganisms will be substantially reduced, greatly enhancing the effect of active antimicrobial substances. Nanotechnology has excellent research prospects in the food industry, antibacterial preservation, food additives, food packaging, and other fields. This paper introduces nano-carrier materials and preparation techniques for loading and encapsulating active antibacterial substances in detail by constructing a nano-release system for active antibacterial substances. The antibacterial effect can be achieved by protecting them from adverse external conditions and destroying the membrane of pathogenic microorganisms. The mechanism of the slow release of the bacteriostatic active substance is also described. The mechanism of carrier loading and release is mainly through non-covalent forces between the bacteriostatic active substance and the carrier material, such as hydrogen bonding, π-π stacking, van der Waals forces, electrostatic interactions, etc., as well as the loading and adsorption of the bacteriostatic active substance by the chemical assembly. Finally, its wide application in food and medicine is introduced. It is hoped to provide a theoretical basis and technical support for the efficient utilization and product development of bacteriostatic active substances.
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Affiliation(s)
- Jiayong Cao
- College of Agriculture and Forestry Science and Technology, Hebei North University, Hebei Key Laboratory of Quality and Safety Analysis-Testing for Agro-Products and Food, Zhangjiakou, China,State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control, Ministry of Agriculture and Rural Affairs of China, Beijing, China
| | - Mingkun Gao
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control, Ministry of Agriculture and Rural Affairs of China, Beijing, China
| | - Jian Wang
- College of Agriculture and Forestry Science and Technology, Hebei North University, Hebei Key Laboratory of Quality and Safety Analysis-Testing for Agro-Products and Food, Zhangjiakou, China,*Correspondence: Jian Wang, ✉
| | - Yuan Liu
- College of Agriculture and Forestry Science and Technology, Hebei North University, Hebei Key Laboratory of Quality and Safety Analysis-Testing for Agro-Products and Food, Zhangjiakou, China
| | - Xuan Zhang
- College of Agriculture and Forestry Science and Technology, Hebei North University, Hebei Key Laboratory of Quality and Safety Analysis-Testing for Agro-Products and Food, Zhangjiakou, China
| | - Yi Ping
- College of Horticulture, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jia Liu
- Internal Trade Food Science Research Institute Co., Ltd, Beijing, China
| | - Ge Chen
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control, Ministry of Agriculture and Rural Affairs of China, Beijing, China
| | - Donghui Xu
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control, Ministry of Agriculture and Rural Affairs of China, Beijing, China,Donghui Xu, ✉
| | - Xiaodong Huang
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control, Ministry of Agriculture and Rural Affairs of China, Beijing, China
| | - Guangyang Liu
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control, Ministry of Agriculture and Rural Affairs of China, Beijing, China,Guangyang Liu, ✉
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23
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Microencapsulation by a Spray Drying Approach to Produce Innovative Probiotics-Based Products Extending the Shelf-Life in Non-Refrigerated Conditions. Molecules 2023; 28:molecules28020860. [PMID: 36677918 PMCID: PMC9862012 DOI: 10.3390/molecules28020860] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 01/10/2023] [Accepted: 01/13/2023] [Indexed: 01/18/2023] Open
Abstract
Recently, there has been a growing interest in producing functional foods containing encapsulated probiotic bacteria due to their positive effects on human health. According to their perceived health benefits, probiotics have been incorporated into a range of dairy products, but the current major challenge is to market new, multicomponent probiotic foods and supplements. Nevertheless, only a few products containing encapsulated probiotic cells can be found as non-refrigerated products. In this work, spray drying technology was investigated in order to produce an innovative nutraceutical formulation based on lactic acid bacteria (LAB), and was able to ensure a good storage stability of probiotics (no less than 109 CFU/cps) in non-refrigerated conditions. Probiotic-loaded microparticles from spray drying experiments were produced under different conditions and compared by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and the enumeration of the number of viable cells in order to identify the formulation exhibiting the most promising characteristics. Results from the dissolution test revealed that the optimized formulation provides a suitable amount of living cells after digestion of microparticles stored for 12 months at room temperature and confirmed that the microencapsulation process by spray drying ensures a good protection of probiotics for nutraceutical purposes.
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24
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English M, Okagu OD, Stephens K, Goertzen A, Udenigwe CC. Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications. Front Nutr 2023; 10:1019211. [PMID: 36937359 PMCID: PMC10017510 DOI: 10.3389/fnut.2023.1019211] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical-mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.
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Affiliation(s)
- Marcia English
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
- *Correspondence: Marcia English,
| | - Ogadimma Desmond Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
| | - Kristen Stephens
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
| | - Alex Goertzen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Chibuike C. Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada
- Chibuike C. Udenigwe,
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25
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Electrospun biopolymer material for antimicrobial function of fresh fruit and vegetables: Application perspective and challenges. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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26
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Novel self-assembly nano OSA starch micelles controlled by protonation in aqueous media. Carbohydr Polym 2023; 299:120146. [PMID: 36876775 DOI: 10.1016/j.carbpol.2022.120146] [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: 07/05/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/22/2022]
Abstract
A new micellization method was applied to produce the nano octenyl succinic anhydride (OSA) modified starch micelles with controllable size. The underlying mechanism was explored by using Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (NMR), dynamic light scattering (DLS), zeta-potential, surface tension, fluorescence spectra and transmission electron microscope (TEM). Due to the new starch modification method, the electrostatic repulsion between the deprotonation carboxyl groups prevented the aggregation of starch chains. With the progress of protonation, the weaken electrostatic repulsion and enhanced hydrophobic interaction driven the self-assembly of micelles. The size of micelles increased gradually with the increase of the protonation degree (PD) and concentration of OSA starch. However, a V-shaped trends were observed in the size as the increase of substitution of degree (DS). Curcuma loading test indicated that micelles had good encapsulated capability and the maximum value was 52.2 μg/mg. The understanding of the self-assembly behavior of OSA starch micelles can facilitate and improve the starch-based carrier designs used to synthesis complex and smart micelle delivery system with good biocompatibility.
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Key Words
- Curcumin
- Molecular interactions
- OSA starch
- PubChem CID: 10340, Sodium carbonate
- PubChem CID: 14798, Sodium hydroxide
- PubChem CID: 24243, Sodium phosphate tribasic
- PubChem CID: 31423, Pyrene
- PubChem CID: 5362721, Octenyl succinic anhydride
- PubChem CID: 6344, Dichloromethane
- PubChem CID: 679, Dimethyl sulfoxide
- PubChem CID: 71502, Trifluoroacetic acid-d(1)
- PubChem CID: 75151, DMSO-d(6)
- PubChem CID: 969516, Curcumin
- Self-assembly
- Size
- Starch micelle
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27
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Frosi I, Ferron L, Colombo R, Papetti A. Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compounds. Crit Rev Food Sci Nutr 2022; 64:5700-5718. [PMID: 36533404 DOI: 10.1080/10408398.2022.2157371] [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] [Indexed: 12/23/2022]
Abstract
In the last decades, the incorporation of bioactive compounds in food supplements aroused the attention of scientists. However, these ingredients often exhibit both low solubility and stability and their poor bioaccessibility within the gastrointestinal tract limits their effectiveness. To overcome these drawbacks, many carriers have been investigated for encapsulating nutraceuticals and enhancing their bioavailability. It is note that several different vegetable wall materials have been applied to build delivery systems. Considering their encapsulation mechanism, lipid and protein-based carriers display specific interaction patterns with bioactives, whereas polysaccharidic-based carriers can entrap them by creating porous highly stable networks. To maximize the encapsulation efficiency, mixed systems are very promising. Following the current goal of using natural and sustainable ingredients, only a limited number of studies about the isolation of new ingredients from agro-food waste are available. In this review, a comprehensive overview of the state of art in the development of innovative natural lipid-, protein- and polysaccharide-based plant carriers is presented, focusing on their application as food active compounds. Different aspects to be considered in the design of delivery systems are discussed, including the carrier structure and chemical features, the interaction between the encapsulating and the core material, and the parameters affecting bioactives entrapment.
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Affiliation(s)
- Ilaria Frosi
- Drug Sciences Department, University of Pavia, Pavia, Italy
| | - Lucia Ferron
- Drug Sciences Department, University of Pavia, Pavia, Italy
| | | | - Adele Papetti
- Drug Sciences Department, University of Pavia, Pavia, Italy
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28
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Xie Q, Liu G, Zhang Y. Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging. Crit Rev Food Sci Nutr 2022; 64:5341-5378. [PMID: 36503369 DOI: 10.1080/10408398.2022.2153794] [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] [Indexed: 12/14/2022]
Abstract
Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion. Food-grade polymers can encapsulate bioactive ingredients (BAIs) by chemical, physicochemical and mechanical methods, thereby forming M/N-E-BAIs with suitable sustained-release and unique biological activities. Furthermore, M/N-E-BAIs is incorporated into biopolymer substrates by solvent casting, 3D printing or electrostatic spinning to obtain novel edible films/coatings. This advanced packaging material exhibits superior physicochemical and functional properties over traditional food films/coatings. Besides, their applications in foods as active and intelligent packaging can improve food quality, prolong shelf life and monitor food corruption. Even so, there are still many challenges and limitations in formulation, preparation and application of this new packaging technology that need to be addressed in the future.
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Affiliation(s)
- Qiwen Xie
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yuanlv Zhang
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
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29
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Di Palma G, Geels S, Carpenter BP, Talosig RA, Chen C, Marangoni F, Patterson JP. Cyclodextrin metal-organic framework-based protein biocomposites. Biomater Sci 2022; 10:6749-6754. [PMID: 36286095 PMCID: PMC9717710 DOI: 10.1039/d2bm01240e] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2023]
Abstract
Materials are needed to increase the stability and half-life of therapeutic proteins during delivery. These materials should be biocompatible and biodegradable. Here, we demonstrate that enzymes and immunoproteins can be encapsulated inside cyclodextrin based metal-organic frameworks using potassium as the metal node. The release profile can be controlled with the solubility of the cyclodextrin linker. The activity of the proteins after release is determined using catalytic and in vitro assays. The results show that cyclodextrin metal-organic framework-based protein biocomposites are a promising class of materials to deliver therapeutic proteins.
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Affiliation(s)
- Giuseppe Di Palma
- Department of Chemistry, University of California Irvine, Irvine, California 92697, USA.
| | - Shannon Geels
- Department of Physiology and Biophysics, University of California Irvine, Irvine, CA 92697, USA
- Institute for Immunology, University of California Irvine, Irvine, CA 92697, USA
| | - Brooke P Carpenter
- Department of Chemistry, University of California Irvine, Irvine, California 92697, USA.
| | - Rain A Talosig
- Department of Chemistry, University of California Irvine, Irvine, California 92697, USA.
| | - Charles Chen
- Department of Chemistry, University of California Irvine, Irvine, California 92697, USA.
| | - Francesco Marangoni
- Department of Physiology and Biophysics, University of California Irvine, Irvine, CA 92697, USA
- Institute for Immunology, University of California Irvine, Irvine, CA 92697, USA
| | - Joseph P Patterson
- Department of Chemistry, University of California Irvine, Irvine, California 92697, USA.
- Department of Materials Science and Engineering, University of California Irvine, Irvine, California 92697, USA
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30
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Eghbal N, Viton C, Gharsallaoui A. Nano and microencapsulation of bacteriocins for food applications: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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31
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The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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32
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Encapsulation of Bioactive Compounds for Food and Agricultural Applications. Polymers (Basel) 2022; 14:polym14194194. [PMID: 36236142 PMCID: PMC9571964 DOI: 10.3390/polym14194194] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/21/2022] [Accepted: 09/29/2022] [Indexed: 02/06/2023] Open
Abstract
This review presents an updated scenario of findings and evolutions of encapsulation of bioactive compounds for food and agricultural applications. Many polymers have been reported as encapsulated agents, such as sodium alginate, gum Arabic, chitosan, cellulose and carboxymethylcellulose, pectin, Shellac, xanthan gum, zein, pullulan, maltodextrin, whey protein, galactomannan, modified starch, polycaprolactone, and sodium caseinate. The main encapsulation methods investigated in the study include both physical and chemical ones, such as freeze-drying, spray-drying, extrusion, coacervation, complexation, and supercritical anti-solvent drying. Consequently, in the food area, bioactive peptides, vitamins, essential oils, caffeine, plant extracts, fatty acids, flavonoids, carotenoids, and terpenes are the main compounds encapsulated. In the agricultural area, essential oils, lipids, phytotoxins, medicines, vaccines, hemoglobin, and microbial metabolites are the main compounds encapsulated. Most scientific investigations have one or more objectives, such as to improve the stability of formulated systems, increase the release time, retain and protect active properties, reduce lipid oxidation, maintain organoleptic properties, and present bioactivities even in extreme thermal, radiation, and pH conditions. Considering the increasing worldwide interest for biomolecules in modern and sustainable agriculture, encapsulation can be efficient for the formulation of biofungicides, biopesticides, bioherbicides, and biofertilizers. With this review, it is inferred that the current scenario indicates evolutions in the production methods by increasing the scales and the techno-economic feasibilities. The Technology Readiness Level (TRL) for most of the encapsulation methods is going beyond TRL 6, in which the knowledge gathered allows for having a functional prototype or a representative model of the encapsulation technologies presented in this review.
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33
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The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107799] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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34
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Di Marco AE, Ixtaina VY, Tomás MC. Effect of ligand concentration and ultrasonic treatment on inclusion complexes of high amylose corn starch with chia seed oil fatty acids. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108222] [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]
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35
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Molteni C, La Motta C, Valoppi F. Improving the Bioaccessibility and Bioavailability of Carotenoids by Means of Nanostructured Delivery Systems: A Comprehensive Review. Antioxidants (Basel) 2022; 11:antiox11101931. [PMID: 36290651 PMCID: PMC9598319 DOI: 10.3390/antiox11101931] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 12/04/2022] Open
Abstract
Carotenoids are bioactive compounds provided by the diet playing a key role in maintaining human health. Therefore, they should be ingested daily in an adequate amount. However, even a varied and well-balanced diet does not guarantee an adequate intake, as both the bioaccessibility and bioavailability of the compounds significantly affect their absorption. This review summarizes the main results achieved in improving the bioaccessibility and bioavailability of carotenoids by means of nanostructured delivery systems, discussing in detail the available lipid-based and biopolymeric nanocarriers at present, with a focus on their formulation and functional efficiency. Although the toxicity profile of these innovative delivery systems is not fully understood, especially for long-term intake, these systems are an effective and valuable approach to increase the availability of compounds of nutritional interest.
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Affiliation(s)
- Camilla Molteni
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
| | - Concettina La Motta
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Correspondence: ; Tel.: +39-050-2219593
| | - Fabio Valoppi
- Department of Food and Nutrition, University of Helsinki, PL 66, Agnes Sjöbergin katu 2, 00014 Helsinki, Finland
- Faculty of Agriculture and Forestry, Helsinki Institute of Sustainability Science, University of Helsinki, 00014 Helsinki, Finland
- Department of Physics, University of Helsinki, PL 64, Gustaf Hällströmin katu 2, 00014 Helsinki, Finland
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36
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Lajoie C, Doyen A, Feutry P, Gagnon D, Brisson G. Impact of emulsifiers for the nanoencapsulation with maltodextrin of cannabis oil by spray drying on the physicochemical properties and bioaccessibility of cannabinoids. Food Funct 2022; 13:10320-10332. [PMID: 36125367 DOI: 10.1039/d2fo01591a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Our study aimed to investigate the impact of various emulsifiers, namely whey protein isolate (WPI), soy protein isolate (SPI), and Tween 80 (Tw), on their ability to encapsulate cannabis oil with maltodextrin as the wall material. The physicochemical properties of the powder, the stability of the cannabinoids, and their bioaccessibility during static in vitro digestion were examined. The average diameter of fat globules in liquid nanoemulsions was 170, 259, and 95 nm for WPI, SPI, and Tw, respectively. The encapsulation efficiency was high for protein emulsifiers (>95%) compared to Tw (∼16%). Upon powder reconstitution in water, the emulsified fat droplets remained stable for WPI (176 nm); however, higher fat globule size (diameters of 346 nm and 210 nm) was observed for SPI and Tw powders, respectively. All oil powders had high solubility (>97%). The peroxide value (PV) showed nearly a fourfold increase for the oil extracted from the powder than the initial PV of bulk oil (5.2 mEq). However, UPLC-TUV analysis of the main cannabinoids (CBD, THC, and CBN) indicated that there is no significant difference between the various formulations and the bulk oil, except for lower Tw. The in vitro digestion model results showed higher bioaccessibility of the cannabinoids for Tw (∼53%) than for proteins (WPI ∼ 7% and SPI ∼ 10%). These findings suggest that the emulsifiers used for spray drying nanoencapsulation of cannabis oil have an impact on the encapsulation efficiency and cannabinoid bioaccessibility, highlighting the importance of choosing adequate emulsifiying agents for their optimal oral delivery.
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Affiliation(s)
- Camille Lajoie
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Perrine Feutry
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Diane Gagnon
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
| | - Guillaume Brisson
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Québec (QC) G1V 0A6, Canada.
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37
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Advances in Nanofabrication Technology for Nutraceuticals: New Insights and Future Trends. BIOENGINEERING (BASEL, SWITZERLAND) 2022; 9:bioengineering9090478. [PMID: 36135026 PMCID: PMC9495680 DOI: 10.3390/bioengineering9090478] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 08/26/2022] [Accepted: 09/06/2022] [Indexed: 11/19/2022]
Abstract
Bioactive components such as polyphenolics, flavonoids, bioactive peptides, pigments, and essential fatty acids were known to ward off some deadliest diseases. Nutraceuticals are those beneficial compounds that may be food or part of food that has come up with medical or health benefits. Nanoencapsulation and nanofabricated delivery systems are an imminent approach in the field of food sciences. The sustainable fabrication of nutraceuticals and biocompatible active components indisputably enhances the food grade and promotes good health. Nanofabricated delivery systems include carbohydrates-based, lipids (solid and liquid), and proteins-based delivery systems. Solid nano-delivery systems include lipid nanoparticles. Liquid nano-delivery systems include nanoliposomes and nanoemulsions. Physicochemical properties of nanoparticles such as size, charge, hydrophobicity, and targeting molecules affect the absorption, distribution, metabolism, and excretion of nano delivery systems. Advance research in toxicity studies is necessary to ensure the safety of the nanofabricated delivery systems, as the safety of nano delivery systems for use in food applications is unknown. Therefore, improved nanotechnology could play a pivotal role in developing functional foods, a contemporary concept assuring the consumers to provide programmed, high-priced, and high-quality research toward nanofabricated delivery systems.
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38
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Behera SK, Mohapatra M. Exploring the interaction of dietary fiber hydroxypropyl methylcellulose and biosurfactant sodium deoxycholate. Colloid Polym Sci 2022. [DOI: 10.1007/s00396-022-05025-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Yadav N, Mudgal D, Anand R, Jindal S, Mishra V. Recent development in nanoencapsulation and delivery of natural bioactives through chitosan scaffolds for various biological applications. Int J Biol Macromol 2022; 220:537-572. [PMID: 35987359 DOI: 10.1016/j.ijbiomac.2022.08.098] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 08/13/2022] [Accepted: 08/13/2022] [Indexed: 12/19/2022]
Abstract
Nowadays, nano/micro-encapsulation as a pioneering technique may significantly improve the bioavailability and durability of Natural bioactives. For this purpose, chitosan as a bioactive cationic natural polysaccharide has been frequently used as a carrier because of its distinct chemical and biological properties, including polycationic nature, biocompatibility, and biodegradability. Moreover, polysaccharide-based nano/micro-formulations are a new and extensive trend in scientific research and development in the disciplines of biomedicine, bioorganic/ medicinal chemistry, pharmaceutics, agrochemistry, and the food industry. It promises a new paradigm in drug delivery systems and nanocarrier formulations. This review aims to summarize current developments in approaches for designing innovative chitosan micro/nano-matrix, with an emphasis on the encapsulation of natural bioactives. The special emphasis led to a detailed integrative scientific achievement of the functionalities and abilities for encapsulating natural bioactives and mechanisms regulated in vitro/in vivo release in various biological/physiological environments.
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Affiliation(s)
- Nisha Yadav
- Amity Institute of Click Chemistry Research and Studies, Amity University Noida, UP-201313, India
| | - Deeksha Mudgal
- Amity Institute of Click Chemistry Research and Studies, Amity University Noida, UP-201313, India
| | - Ritesh Anand
- Amity Institute of Click Chemistry Research and Studies, Amity University Noida, UP-201313, India
| | - Simran Jindal
- Amity Institute of Click Chemistry Research and Studies, Amity University Noida, UP-201313, India
| | - Vivek Mishra
- Amity Institute of Click Chemistry Research and Studies, Amity University Noida, UP-201313, India.
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40
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Meng Y, Qiu C, Li X, McClements DJ, Sang S, Jiao A, Jin Z. Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients. Crit Rev Food Sci Nutr 2022; 64:187-201. [PMID: 35930011 DOI: 10.1080/10408398.2022.2105800] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Polysaccharides are natural polymers isolated from plants, microorganisms, algae, and some animals they are composed of aldoses or ketoses linked by glycosidic bonds. Due to the affordability, abundance, safety, and functionality, polysaccharides are widely used in the foods and medicines to construct oral delivery systems for sensitive bioactive ingredients. In this article, the characteristics and applications of nanoscale polysaccharide-based delivery carriers are reviewed, including their ability to encapsulate, protect, and deliver bioactive ingredients. This review discusses the sources, characteristics, and functional properties of common food polysaccharides, including starch, pectin, chitosan, xanthan gum, and alginate. It also highlights the potential advantages of using polysaccharides for the construction of nano-delivery systems, such as nanoparticles, nanogels, nanoemulsions, nanocapsules, and nanofibers. Moreover, the application of delivery systems assembled from polysaccharides is summarized, with a focus on pH-responsive delivery of bioactives. There are some key findings and conclusions: Nanoscale polysaccharide delivery systems provide several advantages, including improved water-dispersibility, flavor masking, stability enhancement, reduced volatility, and controlled release; Polysaccharide nanocarriers can be used to construct pH-responsive delivery vehicles to achieve intestinal-targeted delivery and controlled release of bioactive ingredients; Polysaccharides can be used in combination with other biopolymers to form composite delivery systems with enhanced functional attributes.
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Affiliation(s)
- Yaxu Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, United States
| | - Shangyuan Sang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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41
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Encapsulation of polyethylene glycol as a phase change material using alginate microbeads to prevent temperature fluctuation- Case study: Fish packaging. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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42
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43
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Shateri F, Rahaie M, Jalili H. Chemical, functional and therapeutic properties of encapsulated black cumin extract in
Spirulina platensis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fateme Shateri
- Department of Life Science Engineering, Faculty of New Sciences and Technologies University of Tehran Tehran Iran
| | - Mahdi Rahaie
- Department of Life Science Engineering, Faculty of New Sciences and Technologies University of Tehran Tehran Iran
| | - Hasan Jalili
- Department of Life Science Engineering, Faculty of New Sciences and Technologies University of Tehran Tehran Iran
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44
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Alginate-based nanocarriers for the delivery and controlled-release of bioactive compounds. Adv Colloid Interface Sci 2022; 307:102744. [PMID: 35878506 DOI: 10.1016/j.cis.2022.102744] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 07/16/2022] [Accepted: 07/17/2022] [Indexed: 11/22/2022]
Abstract
Alginate-based nanocarriers are propitious vehicles used for the delivery of bioactive compounds (bioactives). In this area, calcium alginate and sodium alginate are the most promising wall materials because they are nontoxic, comparatively cheap, simple in production, biocompatible and biodegradable. In this review, we have highlighted different alginate-based nanocarriers such as nanoparticles, nanofibers, nanoemulsions, nanocomplexes, and nanohydrogels; also entrapment of different bioactives within alginate nanocarriers and their bioavailability in the gastric environment has been comprehensively discussed. Being biopolymers, alginates can be exploited as emulsifiers/ encapsulants for entrapment and delivery of different bioactives such as vitamins, minerals, essential fatty acids, peptides, essential oils, bioactive oils, polyphenols and carotenoids. Furthermore, the use of alginate-based nanocarriers in combination with other polysaccharides/ emulsifiers was recognized as the most effective and favorable approach for the protection, delivery and sustained release of bioactives.
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45
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Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids Surf B Biointerfaces 2022; 218:112707. [PMID: 35907354 DOI: 10.1016/j.colsurfb.2022.112707] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 12/30/2022]
Abstract
Anthocyanins are an important group of phenolic compounds responsible for pigmentation in several plants, and regular consumption is associated with a reduced risk of several diseases. However, the application of anthocyanins in foods represents a challenge due to molecular instability. The encapsulation of anthocyanins in nanostructures is a viable way to protect from the factors responsible for degradation and enable the industrial application of these compounds. Nanoencapsulation is a set of techniques in which the bioactive molecules are covered by resistant biomaterials that protect them from chemical and biological factors during processing and storage. This review comprehensively summarizes the existing knowledge about the structure of anthocyanins and molecular stability, with a critical analysis of anthocyanins' nanoencapsulation, the main encapsulating materials (polysaccharides, proteins, and lipids), and techniques used in the formation of nanocarriers to protect anthocyanins. Some studies point to the effectiveness of nanostructures in maintaining anthocyanin stability and antioxidant activity. The main advantages of the application of nanoencapsulated anthocyanins in foods are the increase in the nutritional value of the food, the addition of color, the increase in food storage, and the possible increase in bioavailability after oral ingestion. Nanoencapsulation improves stability for anthocyanin, thus demonstrating the potential to be included in foods or used as dietary supplements, and current limitations, challenges, and future directions of anthocyanins' have also been discussed.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil; Food Research Center (FoRC), São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil.
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46
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Development of highly stable color indicator films based on κ-carrageenan, silver nanoparticle and red grape skin anthocyanin for marine fish freshness assessment. Int J Biol Macromol 2022; 216:655-669. [PMID: 35798081 DOI: 10.1016/j.ijbiomac.2022.06.206] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/29/2022] [Accepted: 06/30/2022] [Indexed: 01/11/2023]
Abstract
Color indicator films for fish freshness were fabricated by incorporating κ-carrageenan (CAR) polymer with red grape skin extract (GSE) as a pH-sensing agent and silver nanoparticles (AgNPs) as an antimicrobial agent. Anthocyanins in GSE exhibited distinguished pH responsive color changes. GSE and AgNPs were well compatible with CAR with intramolecular interactions, approved by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis, thermo-gravimetric analysis (TGA) and differential scanning calorimetry (DSC). GSE-containing films displayed distinguished color changes in response to pH variations and volatile ammonia. Enhanced UV blocking ability and strong antioxidant activity were revealed for GSE included films without sacrificing the physico-chemical properties of the CAR film. Films containing AgNPs showed improved mechanical strength and strong antimicrobial ability against both Escherichia coli and Staphylococcus aureus. The CAR/AgNPs/GSE film displayed a distinctive color change corresponding to changes in the total volatile basic nitrogen (TVB-N) of fish during storage. In addition, the CAR/AgNPs/GSE film showed excellent color stability to consecutive UV exposure and its storage time at 25 °C is expected to be at least 240 days, which indicates that it has high potential as an intelligent food freshness indicator film.
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Tomadoni B, Fabra MJ, López-Rubio A. Electrohydrodynamic processing of phycocolloids for food-related applications: Recent advances and future prospects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Celitan E, Gruskiene R, Kavleiskaja T, Sereikaite J. β-Carotene - 2-hydroxypropyl-β-cyclodextrin complexes coated with pectin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Arabinoxylan-Based Microcapsules Being Loaded with Bee Products as Bioactive Food Components Are Able to Modulate the Cell Migration and Inflammatory Response-In Vitro Study. Nutrients 2022; 14:nu14122529. [PMID: 35745258 PMCID: PMC9228011 DOI: 10.3390/nu14122529] [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: 05/23/2022] [Revised: 06/15/2022] [Accepted: 06/16/2022] [Indexed: 12/04/2022] Open
Abstract
The aim of the research was to use bioactive heteropolysaccharides isolated from rye bran to obtain innovative systems for the controlled release of bioactive compounds. The core of the obtained encapsulates was honey and royal jelly. It was shown for the first time that preparations effectively ameliorated inflammatory response in lipopolysaccharide (LPS)-treated RAW 264.7 macrophages, decreasing the secretion of interleukin 6 (IL-6), tumor necrosis factor α (TNF-α) and nitric oxide (NO). The in vitro digestion process revealed that bee products’ encapsulates were stronger oxidative stress reducers and had sustained ability to reduction in inflammation state mediators. The lack of inhibitory effect on migration rate of human microvascular endothelial cells (HMEC-1) endothelial cells and mouse embryonic fibroblasts (NIH-3T3), both cell models involved in wound healing process, additionally identified these preparations as agents potentially used in the management of inflammatory response. In the process of a simulated digestion in vitro, the innovative microcapsules showed 85% higher biostability and two to ten times better bioavailability, compared to natural bee products.
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A New Polysaccharide Carrier Isolated from Camelina Cake: Structural Characterization, Rheological Behavior, and Its Influence on Purple Corn Cob Extract's Bioaccessibility. Foods 2022; 11:foods11121736. [PMID: 35741934 PMCID: PMC9223137 DOI: 10.3390/foods11121736] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 12/04/2022] Open
Abstract
A polysaccharide fraction obtained from camelina cake (CCP), selected as a carrier to encapsulate purple corn cob extract (MCE), was investigated. A wide population of carbohydrate polymers (with a polydispersivity index of 3.26 ± 0.07 and an average molecular weight of about 139.749 × 103 ± 4.392 × 103 g/mol) with a gel-like behavior and a thixotropic feature characterized the fraction. MCE-CCP combinations (50–50 and 25–75, w/w), selected based on CCP encapsulation efficiency, were tested for their stability and MCE polyphenols’ bioaccessibility during digestion (monitored using an in vitro static procedure). During the oral and gastric phases of the digestion process, CCP gradually swelled and totally released MCE polyphenols. MCE-CCP50 had the fastest release. Moreover, anthocyanins were still detectable during the duodenal phase, in both MCE-CCP ingredients. Furthermore, CCP (5 mg/mL) exerted in vitro potential hypocholesterolemic activity via bile salts binding during digestion.
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