Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes

Supramolecular deep eutectic solvents: Current advances and critical evaluation of cyclodextrins from solute to solvent in emerging functional food

The acceptance of nonconventional solvents as viable substitutes for traditional organic solvents has been widely recognized in order to comply with food-safety and sustainability regulations. Cyclodextrins (CDs), derived from starch, are cyclic oligosaccharides with the ability to form inclusion complexes with a variety of functional substances as the result of their distinctive structure, which enables them to effectively encapsulate bioactive compounds, rendering them highly sought after for use in food applications. In the implementing plan to achieve carbon-neutral emissions by 2050, the novel generation of supramolecular deep eutectic solvents (SUPRADES) has garnered increased attention and interest. The approach of utilizing SUPRADES as emerging solvents was just beginning to be applied to food studies. This review summarizes a revision of the current advances and critical evaluation of cyclodextrin-based SUPRADES (CD-based SUPRADES) as promising solvents for the enhancement of the extraction efficiency, solubilization and stability of bioactive compounds, adsorption and separation of food components, packaging materials, and modification of biopolymers. To meet the sustainable processing needs of the food industry, the emerging categories of CD-based SUPRADES need to be further fabricated. Herein, our review will sort out the potential application of CD-based SUPRADES in the food industry, aiming to provide a better understanding of CD-based SUPRADES within the viewpoint of food science. Formulation intricacies and scalability issues in real functional foods using CD-based SUPRADES as media need more efforts.

Biocompatible film based on protein/polysaccharides combination for food packaging applications: A comprehensive review

Protein and polysaccharides are the mostly used biopolymers for developing packaging film and their combination-based composite produced better quality film compared to their single counterpart. The combination of protein and polysaccharides are superior owing to the better physical properties like water resistance, mechanical and barrier properties of the film. The protein/polysaccharide-based composite film showed promising result in active and smart food packaging regime. This work discussed the recent advances on the different types of protein/polysaccharide combinations used for making bio-based sustainable packaging film formulation and further utilized in food packaging applications. The fabrication and properties of various protein/polysaccharide combination are comprehensively discussed. This review also presents the use of the multifunctional composite film in meat, fish, fruits, vegetables, milk products, and bakery products, etc. Developing composite is a promising approach to improve physical properties and practical applicability of packaging film. The low water resistance properties, mechanical performance, and barrier properties limit the real-time use of biopolymer-based packaging film. The combination of protein/polysaccharide can be one of the promising solutions to the biopolymer-based packaging and thus recently many works has been published which is suitable to preserve the shelf life of food as well trace the food spoilage during food storage.

Development of pectin/chitosan-based electrospun biomimetic nanofiber membranes loaded with dihydromyricetin inclusion complexes for wound healing application

Accidents and surgical procedures inevitably lead to wounds, presenting clinical challenges such as inflammation and microbial infections that impede the wound-healing process. This study aimed to address these challenges by developing a series of novel wound dressings known as electrospun biomimetic nanofiber membranes. These membranes were prepared using electrostatic spinning technique, incorporating hydroxypropyl-β-cyclodextrin/dihydromyricetin inclusion complexes. The prepared electrospun biomimetic nanofiber membranes exhibited randomly arranged fiber morphology with average fiber diameters ranging from 200 to 400 nm, resembling the collagen fibers in the native skin. These membranes demonstrated excellent biocompatibility, hemocompatibility, surface hydrophilicity, and wettability, while also releasing dihydromyricetin in a sustained manner. In vitro testing revealed that these membranes, loaded with hydroxypropyl-β-cyclodextrin/dihydromyricetin inclusion complexes, displayed higher antioxidant potential and inhibitory effects against Staphylococcus aureus and Escherichia coli. Furthermore, these membranes significantly reduced the M1 phenotypic transition in RAW264.7 cells, even when stimulated by lipopolysaccharides, effectively restoring M2 polarization, thereby shortening the inflammatory period. Additionally, the in vivo wound healing effects of these membranes were validated. In conclusion, this study introduces a promising nanofiber membrane with diverse biological properties that holds promise for addressing various crucial aspects of the wound-healing process.

Slow-release antimicrobial preservation composite coating based on bamboo-derived xylan-A new way to preserve blueberry freshness

In recent years, the biocompatibility and environmental friendliness of xylan-based materials have demonstrated great potential in the field of food packaging and coatings. In this study, the cationized xylan based composite coating (CXC) was developed using a hybrid system of cationic-modified bamboo xylan (CMX) and sodium alginate (SA) combined with thyme oil microcapsules (TM). The optimized CXC-B was composed of 1.27 % TM, 2.42 % CMX (CMX: SA = 3:2), and 96.31 % distilled water. When applied to the surface of a blueberry, the CXC-B treatment extended the ambient storage time of the fruit to 10 days while substantially reducing its morbidity (P < 0.05) and protecting its texture, flavor, and nutritional integrity. The resulting composite coating provides a promising solution to the problem of blueberry perishability during ambient storage.

A review on improving the sensitivity and color stability of naturally sourced pH-sensitive indicator films

Naturally sourced pH-sensitive indicator films are of interest for real-time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH-sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH-sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH-sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film-forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH-sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.

Liposomes as Carriers of Bioactive Compounds in Human Nutrition

This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food.

Review of recent preclinical and clinical research on ligand-targeted liposomes as delivery systems in triple negative breast cancer therapy

Triple-negative breast Cancer (TNBC) is one of the deadliest types, making up about 20% of all breast cancers. Chemotherapy is the traditional manner of progressed TNBC treatment; however, it has a short-term result with a high reversibility pace. The lack of targeted treatment limited and person-dependent treatment options for those suffering from TNBC cautions to be the worst type of cancer among breast cancer patients. Consequently, appropriate treatment for this disease is considered a major clinical challenge. Therefore, various treatment methods have been developed to treat TNBC, among which chemotherapy is the most common and well-known approach recently studied. Although effective methods are chemotherapies, they are often accompanied by critical limitations, especially the lack of specific functionality. These methods lead to systematic toxicity and, ultimately, the expansion of multidrug-resistant (MDR) cancer cells. Therefore, finding novel and efficient techniques to enhance the targeting of TNBC treatment is an essential requirement. Liposomes have demonstrated that they are an effective method for drug delivery; however, among a large number of liposome-based drug delivery systems annually developed, a small number have just received authorization for clinical application. The new approaches to using liposomes target their structure with various ligands to increase therapeutic efficiency and diminish undesired side effects on various body tissues. The current study describes the most recent strategies and research associated with functionalizing the liposomes' structure with different ligands as targeted drug carriers in treating TNBCs in preclinical and clinical stages.

A critical review on the stability of natural food pigments and stabilization techniques

This comprehensive review article delves into the complex world of natural edible pigments, with a primary focus on their stability and the factors that influence them. The study primarily explores four classes of pigments: anthocyanins, betalains, chlorophylls and carotenoids by investigating both their intrinsic and extrinsic stability factors. The review examines factors affecting the stability of anthocyanins which act as intrinsic factors like their structure, intermolecular and intramolecular interactions, copigmentation, and self-association as well as extrinsic factors such as temperature, light exposure, metal ions, and enzymatic activities. The scrutiny extends to betalains which are nitrogen-based pigments, and delves into intrinsic factors like chemical composition and glycosylation, as well as extrinsic factors like temperature, light exposure, and oxygen levels affecting for their stability. Carotenoids are analyzed concerning their intrinsic and extrinsic stability factors. The article emphasizes the role of chemical structure, isomerization, and copigmentation as intrinsic factors and discusses how light, temperature, oxygen, and moisture levels influence carotenoid stability. The impacts of food processing methods on carotenoid preservation are explored by offering guidance on maximizing retention and nutritional value. Chlorophyll is examined for its sensitivity to external factors like light, temperature, oxygen exposure, pH, metal ions, enzymatic actions, and the food matrix composition. In conclusion, this review article provides a comprehensive exploration of the stability of natural edible pigments, highlighting the intricate interplay of intrinsic and extrinsic factors. In addition, it is important to note that all the references cited in this review article are within the past five years, ensuring the most up-to-date and relevant sources have been considered in the analysis.

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or "clean-label" ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry's advantage to target spoilage organisms and pathogens specifically.

Electrospun plant protein-based nanofibers in food packaging

Electrospinning is a relatively simple technology capable to produce nano- and micron-scale fibers with different properties depending on the electrospinning conditions. This review critically investigates the fabrication of electrospun plant protein nanofibers (EPPNFs) that can be used in food and food packaging applications. Recent progress in the development and optimization of electrospinning techniques for production of EPPNFs is discussed. Finally, current challenges to the implementation of EPPNFs in food and food packaging applications are highlighted, including potential safety and scalability issues. The production of plant protein nanofibers and microfibers is likely to increase in the future as many industries wish to replace synthetic materials with more sustainable, renewable, and environmentally friendly biopolymers. It is therefore likely that EPPNFs will find increasing applications in various fields including active food packaging and drug delivery.

Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators

Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.

Rapid and Versatile Biosensing of Liposome Encapsulation Efficiency Using Electrical Conductivity Sensor

Liposomes are prominent nanosystems for drug delivery, with potential extending beyond isolated drugs. Ethanol-aqueous plant extracts can be encapsulated within liposomes to protect bioactive compounds (secondary metabolites) from rapid oxidation and enable sustained release. Determining which compound classes are present in each extract and the encapsulation efficiency (EE) of these extracts in liposomes is crucial for nanocarrier functionality. This involves assessing the ratio of bioactive substances within liposomes to the total content. However, quantifying EE for non-isolated compounds poses challenges due to the need for advanced analytical equipment and biosensing approaches. This study introduces an innovative method for EE quantification, using a conductivity electrode (k = 0.842/cm) to establish an EE biosensing technology. By correlating dynamic light scattering (DLS), zeta potential (ZP), and electrical conductivity (Cnd) data with the conductivity meter's calibration curve, a robust relationship between the free extract concentration and Cnd (r2 ≥ 0.950) was established. Lavender-loaded liposomes demonstrated an EE of 56.33%, while wormwood and oregano formulations exhibited high EEs of 94.33% and 91.70%, respectively. In contrast, sage-loaded liposomes exhibited an inadequate EE, encapsulating only approximately 0.57% of the extract. The straightforward quantification of the free extract within liposome formulations, compared to more complex approaches, could facilitate EE determination and support future characterizations.

Characterization and In Vivo Antiangiogenic Activity Evaluation of Morin-Based Cyclodextrin Inclusion Complexes

Morin (MRN) is a natural compound with antiangiogenic, antioxidant, anti-inflammatory, and anticancer activity. However, it shows a very low water solubility (28 μg/mL) that reduces its oral absorption, making bioavailability low and unpredictable. To improve MRN solubility and positively affect its biological activity, particularly its antiangiogenic activity, in this work, we prepared the inclusion complexes of MNR with sulfobutylether-β-cyclodextrin (SBE-β-CD) and hydroxypropyl-β-cyclodextrin (HP-β-CD). The inclusion complexes obtained by the freeze-drying method were extensively characterized in solution (phase-solubility studies, UV-Vis titration, and NMR spectroscopy) and in the solid state (TGA, DSC, and WAXD analysis). The complexation significantly increased the water solubility by about 100 times for MRN/HP-β-CD and 115 times for MRN/SBE-β-CD. Furthermore, quantitative dissolution of the complexes was observed within 60 min, whilst 1% of the free drug dissolved in the same experimental time. 1H NMR and UV-Vis titration studies demonstrated both CDs well include the benzoyl moiety of the drug. Additionally, SBE-β-CD could interact with the cinnamoyl moiety of MRN too. The complexes are stable in solution, showing a high value of association constant, that is, 3380 M-1 for MRN/HP-β-CD and 2870 M-1 for MRN/SBE-β-CD. In vivo biological studies on chick embryo chorioallantoic membrane (CAM) and zebrafish embryo models demonstrated the high biocompatibility of the inclusion complexes and the effective increase in antiangiogenic activity of complexed MRN with respect to the free drug.

Recent Breakthroughs in Supercapacitors Boosted by Macrocycles

Supercapacitors are essential for electrochemical energy storage because of their high-power density, good cycle stability, fast charging and discharging rates, and low maintenance cost. Macrocycles, including cucurbiturils, calixarene, and cyclodextrins, are cage-like organic compounds (with a nanocavity that contains O and N heteroatoms) with unique potential in supercapacitors. Here, we review the applications of macrocycles in supercapacitor systems, and we illustrate the merits of organic macrocycles in electrodes and electrolytes for improving the electrochemical double-layer capacitors and pseudocapacitance via supramolecular strategies. Then, the observed relationships between electrochemical performance and macrocyclic structures are introduced. This comprehensive review describes recent progress on macrocycle-block supercapacitors for researchers.

γ-Cyclodextrin encapsulated thymol for citrus preservation and its possible mechanism against Penicillium digitatum

The volatility of essential oils greatly limits their industrial applications. Here, we successfully prepared γ-cyclodextrin (γ-CD) inclusion compounds (γ-CDTL) containing thymol (TL) for the control of green mold caused by Penicillium digitatum (P. digitatum) in citrus fruit. In vitro experiment showed that the minimum fungicidal concentration (MFC) of γ-CDTL against the hyphae growth of P. digitatum was 2.0 g/L, and 8 × MFC treatment significantly reduced the occurrence of green mold in citrus fruit and had no adverse effect on fruit quality in vivo test compared to prochloraz. Scanning electron microscopy (SEM), x-ray diffraction (XRD), fourier transform-infrared spectroscopy (FT-IR), nuclear magnetic resonance (NMR), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), physical properties and sustained release properties were also performed, results indicated that the hydrogen bonds between TL and γ-CD were the basis for the formation of γ-CDTL. We further investigated the inhibition mechanism of γ-CDTL. SEM and TEM experiments showed that γ-CDTL treatment caused severe damage to the hyphal morphology and cells in 30 min and disrupted the permeability of P. digitatum mycelial cell walls by increasing the chitinase activity, thus accelerating the leakage of intracellular lysates. However, the integrity of the cell membrane was obviously damaged only after 60 min of treatment. In conclusion, we prepared a novel inclusion complex γ-CDTL with obvious antifungal effects and preliminarily elucidated its inclusion mechanism and antifungal mechanism. γ-CDTL might be a potent alternative to chemical fungicides for controlling the postharvest decay of citrus.

Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging

β-cyclodextrin and allyl isothiocyanate inclusion complexes (β-CD:AITC) have been proposed for developing fresh fruit and vegetable packaging materials. Therefore, the aim of this research was to develop active materials based on poly(lactic acid) (PLA) loaded with β-CD:AITC and to assess changes in the material properties during the release of AITC to food simulants. PLA films with 0, 5 and 10 wt.% β-CD:AITC were developed by extrusion. Surface properties were determined from contact angle measurements. Films were immersed in water, aqueous and fatty simulants to assess the absorption capacity and the change in the thermal properties. Moreover, the release of AITC in both simulants was evaluated by UV-spectroscopy and kinetic parameters were determined by data modeling. Results showed that a higher concentration of β-CD:AITC increased the absorption of aqueous simulant of films, favoring the plasticization of PLA. However, the incorporation of β-CD:AITC also avoided the swelling of PLA in fatty simulant. These effects and complex relationships between the polymer, inclusion complexes and food simulant explained the non-systematic behavior in the diffusion coefficient. However, the lower partition coefficient and higher percentage of released AITC to the fatty simulant suggested the potential of these materials for high-fat fruit and vegetable active packaging applications.

Interactions between plant-derived antioxidants and cyclodextrins and their application for improving separation, detection, and food quality issues

Plant-derived antioxidants (PD-AOs) are important for food preservation, as well as for human health and nutrition. However, the poor chemical stability and water solubility of many PD-AOs currently limit their application as functional ingredients in foods and pharmaceuticals. Moreover, it is often difficult to isolate and detect specific antioxidants in multi-component systems, which again limits their potential in the food and medical industries. In this review, we highlight recent advances in the use of cyclodextrins (CDs) to overcome these limitations by forming simple, modified and competitive host-guest interactions with PD-AO. The host-guest properties of CDs can be used to enhance the separation efficiency of PD-AOs, as well as to improve their dispersion and stability in food systems. Moreover, the competitive complexation properties of CDs with target molecules can be used to selectively isolate PD-AOs from multi-component systems and develop detection technologies for PD-AOs. Overall, CD-antioxidant interactions have great potential for addressing isolation, detection, and food quality issues.

Nanoliposome based biosensors for probing mycotoxins and their applications for food: A review

Mycotoxins are the most common feed and food contaminants affecting animals and humans, respectively; continuous exposure causes tremendous health problems such as kidney disorders, infertility, immune suppression, liver inflammation, and cancer. Consequently, their control and quantification in food materials is crucial. Biosensors are potential tools for the rapid detection and quantification of mycotoxins with high sensitivity and selectivity. Nanoliposomes (NLs) are vesicular carriers formed by self-assembling phospholipids that surround the aqueous cores. Utilizing their biocompatibility, biodegradability, and high carrying capacity, researchers have employed NLs in biosensors for monitoring various targets in biological and food samples. The NLs are used for surface modification, signal marker delivery, and detection of toxins, bacteria, pesticides, and diseases. Here, we review marker-entrapped NLs used in the development of NL-based biosensors for mycotoxins. These biosensors are sensitive, selective, portable, and cost-effective analytical tools, and the resulting signal can be produced and/or amplified with or without destroying the NLs. In addition, this review emphasizes the benefits of the immunoliposome method in comparison with traditional detection approaches. We expect this review to serve as a valuable reference for researchers in this rapidly growing field. The insights provided may facilitate the rational design of next-generation NL-based biosensors.

Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging

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.

Inclusion of curcumin in b-cyclodextrin: a promising prospective as food ingredient

In the present work, the inclusion complexes between curcumin (CC) and β-cyclodextrin (β-CD) were obtained through co-precipitation at different times of magnetic stirring and simple mixing. The stoichiometric ratio between CC and β-CD was ascertained to be 1:2. The samples prepared by co-precipitation (24 h magnetic stirring and 24 h cold static precipitation) and by simple mixing, showed the best performance in terms of powder recovery (72 and 97%, respectively), encapsulation efficiency (72 and 95%, respectively) and tinting power, while no significant differences were revealed in terms of loading capacity (about 14%). Using either inclusion method, the complexation of CC into β-CD make the colorant 20-fold more water soluble than pure CC. The pigment stability was also enhanced under different storage conditions (high temperature and light exposure), either when applied in liquid or gel state. However, after 30 days under natural light exposure, an appreciable colour change from yellow to orange was revealed to an extent probably perceptible by an inexperienced observer.

Cyclodextrin Inclusion Complexes and Their Application in Food Safety Analysis: Recent Developments and Future Prospects

Food safety issues are a major threat to public health and have attracted much attention. Therefore, exploring accurate, efficient, sensitive, and economical detection methods is necessary to ensure consumers' health. In this regard, cyclodextrins (CDs) are promising candidates because they are nontoxic and noncaloric. The main body of CDs is a ring structure with hydrophobic cavity and hydrophilic exterior wall. Due to the above characteristics, CDs can encapsulate small guest molecules into their cavities, enhance their stability, avoid agglomeration and oxidation, and, at the same time, interact through hydrogen bonding and electrostatic interactions. Additionally, they can selectively capture the target molecules to be detected and improve the sensitivity of food detection. This review highlights recent advances in CD inclusion technology in food safety analysis, covering various applications from small molecule and heavy metal sensing to amino acid and microbial sensing. Finally, challenges and prospects for CDs and their derivatives are presented. The current review can provide a reference and guidance for current research on CDs in the food industry and may inspire breakthroughs in this field.

Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms

Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.

Egg white protein-based delivery system for bioactive substances: a review

Some bioactive substances in food have problems such as poor solubility, unstable chemical properties and low bioavailability, which limits their application in functional food. Recently, many egg white protein-based delivery carriers have been developed to improve the chemical stability, biological activity and bioavailability of bioactive substances. This article reviewed the structure and properties of several major egg white proteins commonly used to construct bioactive substance delivery systems. Several common carrier types based on egg white proteins, including hydrogels, emulsions, micro/nanoparticles, aerogels and electrospinning were then introduced. The biological functions of common bioactive substances, the limitations, and the role of egg white protein-based delivery systems were also discussed. At present, whole egg white protein, ovalbumin and lysozyme are most widely used in delivery systems, while ovotransferrin, ovomucoid and ovomucin are less developed and applied. Egg white protein-based nanoparticles are currently the most commonly used delivery carriers. Egg white protein-based hydrogels, emulsions, and microparticles are also widely used. Future research on the application of various egg white proteins in developed new delivery systems will provide more choices for the delivery of various bioactive substances.

Integrating diverse plant bioactive ingredients with cyclodextrins to fabricate functional films for food application: a critical review

The popularity of plant bioactive ingredients has become increasingly apparent in the food industry. However, these plant bioactive ingredients have many deficiencies, including low water solubility, poor stability, and unacceptable odor. Cyclodextrins (CDs), as cyclic molecules, have been extensively studied as superb vehicles of plant bioactive ingredients. These CD inclusion compounds could be added into various film matrices to fabricate bioactive food packaging materials. Therefore, in the present review, we summarized the extraction methods of plant bioactive ingredients, the addition of these CD inclusion compounds into thin-film materials, and their applications in food packaging. Furthermore, the release model and mechanism of active film materials based on various plant bioactive ingredients with CDs were highlighted. Finally, the current challenges and new opportunities based on these film materials have been discussed.

Transcutaneous delivery of mung bean-derived nanoparticles for amelioration of psoriasis-like skin inflammation

Psoriasis is a complex autoimmune disease that is closely associated with the disorganized pro-inflammatory polarization of macrophages and the activation of inflammatory signalling pathways. Nanoparticles (NPs) have shown their potential in immune response regulation and the related treatment of inflammatory diseases. Herein, we report the modulation of the skin immune system for amelioration of psoriasis-like skin inflammation using mung bean-derived NPs (MBNs), which exhibit high antioxidant activity to reduce reactive oxygen species (ROS) and modulate the immune microenvironment. For imiquimod (IMQ)-stimulated psoriasis-like skin, topical administration of MBNs can achieve the homeostasis of polarized macrophages and antagonize the activation of the nuclear factor kappa B (NF-κB) signalling pathway, which result in the alleviation of skin inflammation. The transcutaneous delivery of MBNs provides a promising approach for the treatment of psoriasis and other inflammatory skin diseases.

Recent advances in cyclodextrin-based films for food packaging

Cyclodextrins are garnering increasing attention because they offer several benefits. For instance, cyclodextrins can form several complexes and supramolecular structures not only for food packaging but also for applications in other fields of science. In this review, we discussed the physical and chemical properties of cyclodextrins and the mechanism of their inclusion complex formation. The use of cyclodextrins in various types of food packaging is elaborated upon. We also explain the effects of cyclodextrins on the packaging of fruits, vegetables, meat, fish, and processed foods. Furthermore, some feasible suggestions for future applications are provided. In addition to the positive attributes of cyclodextrins, there are some limitations and drawbacks, which are discussed briefly in this review. In summary, this review can serve as a guide for researchers exploring cyclodextrins for the development of various packaging films.

Development of Inclusion Complexes With Relative Humidity Responsive Capacity as Novel Antifungal Agents for Active Food Packaging

Background: Allyl isothiocyanate is an excellent antimicrobial compound that has been applied in the development of active food packaging materials in the last years. However, the high volatility of this compound could prevent a lasting effect over time. In order to avoid this problem, cyclodextrin inclusion complexes have been proposed as an alternative, being beta-cyclodextrin (β-CD) as the main candidate. In addition, β-CD could act as a relative humidity-responsive nanoparticle. In this regard, the aim of this study was to develop inclusion complexes based on β-CD and AITC as relative humidity-responsive agents, which can be used in the design of active food packaging materials. Methods: Two different β-CD:AITC inclusion complexes (2:1 and 1:1 molar ratios) were obtained by the co-precipitation method. Entrapment efficiency was determined by gas chromatography, while inclusion complexes were characterized through thermal, structural, and physicochemical techniques. Antifungal capacity of inclusion complexes was determined in a headspace system. Furthermore, the AITC release from inclusion complexes to headspace at different percentages of relative humidity was evaluated by gas chromatography, and this behavior was related with molecular dynamic studies. Key Findings and Conclusions: The entrapment efficiency of inclusion complexes was over to 60%. Two coexisting structures were proposed for inclusion complexes through spectroscopic analyses and molecular dynamic simulation. The water sorption capacity of inclusion complexes depended on relative humidity, and they exhibited a strong fungicide activity against Botrytis cinerea. Furthermore, the AITC release to headspace occurred in three stages, which were related with changes in β-CD conformational structure by water sorption and the presence of the different coexisting structures. In addition, a strong influence of relative humidity on AITC release was evidenced. These findings demonstrate that β-CD:AITC inclusion complexes could be used as potential antifungal agents for the design of food packaging materials, whose activity would be able to respond to relative humidity changes.

Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends

Using cyclodextrins (CDs) in packaging technologies helps volatile or bioactive molecules improve their solubility, to guarantee the homogeneous distribution of the complexed molecules, protecting them from volatilization, oxidation, and temperature fluctuations when they are associated with polymeric matrices. This technology is also suitable for the controlled release of active substances and allows the exploration of their association with biodegradable polymer targeting to reduce the negative environmental impacts of food packaging. Here, we present a fresh look at the current status of and future prospects regarding the different strategies used to associate cyclodextrins and their derivatives with polymeric matrices to fabricate sustainable and biodegradable active food packaging (AFP). Particular attention is paid to the materials and the fabrication technologies available to date. In addition, the use of cutting-edge strategies, including the trend of nanotechnologies in active food packaging, is emphasized. Furthermore, a critical view on the risks to human health and the associated updated legislation is provided. Some of the more representative patents and commercial products that currently use AFP are also listed. Finally, the current and future research challenges which must be addressed are discussed.

Insight of nanotechnological processing for nano-fortified functional foods and nutraceutical-opportunities, challenges, and future scope in food for better health

In the twenty-first century food sector, nanotechnological processing is a new frontier that has vibrant impact on enhancing the food quality, nutritional value, food safety, and nano-fortified functional foods aspects. In addition, the added-value of various robust nano-scale materials facilitates the targeted delivery of nutraceutical ingredients and treatment of obesity and comorbidities. The recent advancement in nanomaterial-assisted palatability enhancement of healthy foods opened up a whole new area of research and development in food nanoscience. However, there is no comprehensive review available on promises of nanotechnology in the food industry in the existing literature. Thus, herein, an effort has been made to cover this leftover literature gap by spotlighting the new nanotechnological frontier and their future scope in food engineering for better health. Following a brief introduction, promises of nanotechnology have revolutionized the twenty-first century food sector of the modern world. Next, recent and relevant examples discuss the exploitation and deployment of nanomaterials in food to attain certain health benefits. A detailed insight is also given by discussing the role of nano-processing in nutraceutical delivery to treat obesity and comorbidities. The latter half of the work focuses on improving healthy foods' palatability and food safety aspects to meet the growing consumer demands. Furthermore, marketed products and public acceptance of nanotechnologically designed food items as well as future prospects are also covered herein.

A Systematic Review on Nanoencapsulation Natural Antimicrobials in Foods: In Vitro versus In Situ Evaluation, Mechanisms of Action and Implications on Physical-Chemical Quality

Natural antimicrobials (NA) have stood out in the last decade due to the growing demand for reducing chemical preservatives in food. Once solubility, stability, and changes in sensory attributes could limit their applications in foods, several studies were published suggesting micro-/nanoencapsulation to overcome such challenges. Thus, for our systematic review the Science Direct, Web of Science, Scopus, and Pub Med databases were chosen to recover papers published from 2010 to 2020. After reviewing all titles/abstracts and keywords for the full-text papers, key data were extracted and synthesized. The systematic review proposed to compare the antimicrobial efficacy between nanoencapsulated NA (nNA) and its free form in vitro and in situ studies, since although in vitro studies are often used in studies, they present characteristics and properties that are different from those found in foods; providing a comprehensive understanding of primary mechanisms of action of the nNA in foods; and analyzing the effects on quality parameters of foods. Essential oils and nanoemulsions (10.9-100 nm) have received significant attention and showed higher antimicrobial efficacy without sensory impairments compared to free NA. Regarding nNA mechanisms: (i) nanoencapsulation provides a slow-prolonged release to promote antimicrobial action over time, and (ii) prevents interactions with food constituents that in turn impair antimicrobial action. Besides in vitro antifungal and antibacterial, nNA also demonstrated antioxidant activity-potential to shelf life extension in food. However, of the studies involving nanoencapsulated natural antimicrobials used in this review, little attention was placed on proximate composition, sensory, and rheological evaluation. We encourage further in situ studies once data differ from in vitro assay, suggesting food matrix greatly influences NA mechanisms.

A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors

Anthocyanins are pigments abundant in fruits and vegetables, and commonly applied in foods due to attractive colour and health-promoting benefits. However, instability of anthocyanins leads to their easy degradation, reduced bioactivity, and colour fading in food processing, limiting their application and causing economic losses. Stability of anthocyanins depends on their own structures and environmental factors. For structural factors, modification including copigmentation, acylation and biosynthesis is a potential solution to increase anthocyanin stability due to forming stable structures. With regard to environmental factors, encapsulation such as microencapsulation, liposome and nanoparticles has been shown effectively to enhance the stability. We proposed the potential challenges and perspectives for the diversification of anthocyanin-rich products for food application, particularly, introduction of hazards, technical limitations, interaction with other ingredients in food system and exploration of pyranoanthocyanins. The integrated strategies are warranted for improving anthocyanin stabilization for promoting their further application in food industry.

Combining edible coatings technology and nanoencapsulation for food application: A brief review with an emphasis on nanoliposomes

The use of bioactive compounds within the biopolymer-based Edible Coatings (EC) matrices has certain limitations for their application at the food industry level. Encapsulation has been considered as a strategy that enables protecting and improving the physical and chemical characteristics of the compounds; as a result, it extends the shelf life of coated foods. This review discusses recent progress in combining edible coatings with nanoencapsulation technology. We also described and discussed various works, in which nanoliposomes are used as encapsulation systems to prepare, and subsequently apply the edible coatings in plant products and meat products. The use of nanoliposomes for the encapsulation of phenolic compounds and essential oils provides an improvement in the antioxidant and antimicrobial properties of coatings by extending the shelf life of food matrices. However, when liposomes are stored for a long period of time, they may present some degree of instability manifested by an increase in size, polydispersity index, and zeta potential. This is reflected in an aggregation, fusion, and rupture of the vesicles. This investigation can help researchers and industries to select an appropriate and efficient biopolymer to form EC containing nanoencapsulated active compounds. This work also addresses the use of nanoliposomes to create EC extending markedly the shelf life of fruit, reducing the weight loss, and deterioration due to the action of microorganisms.

Electrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel active food packaging materials

This review was focused on describing the combination of electrospinning and cyclodextrin inclusion complexes as one of the newest alternatives for the development of food packaging materials with antimicrobial and/or antioxidant properties. The advantages of this technological combination, the routes to design the active materials, the characterization and application of such materials were reviewed. Electrospinning has allowed developing active packaging materials composed by fibrillary structures with a high ratio surface-to-volume. On the other hand, cyclodextrin inclusion complexes have maintained the properties of active compounds when they have been incorporated in packaging materials. Both methods have been recently combined and novel active food packaging materials have been obtained through three different routes. Polymeric solutions containing preformed (route 1) or in-situ formed (route 2) cyclodextrin inclusion complexes have been electrospun to obtain packaging materials. Furthermore, cyclodextrin inclusion complexes solutions have been directly electrospun (route 3) in order to produce those materials. The developed packaging materials have exhibited a high active compound loading with a long lasting release. Therefore, the protection of different foodstuff against microbial growth, oxidation and quality decay as well as the maintenance of their physical and sensory properties have been achieved when those materials were applied as active packaging.