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Hu Y, Cao Y, Shen Y, Shan Y, Liu J, Song Y, Yang Y, Zhao J. Research progress of edible mushroom polysaccharide-metal trace element complexes. Food Chem X 2024; 24:101711. [PMID: 39310894 PMCID: PMC11414690 DOI: 10.1016/j.fochx.2024.101711] [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: 06/14/2024] [Revised: 07/30/2024] [Accepted: 08/01/2024] [Indexed: 09/25/2024] Open
Abstract
Metal trace elements are crucial for human health, and the complexes of edible mushroom polysaccharides with metal trace elements are currently a research hotspot in the field of food science. This article reviews the preparation methods, structural characterization, and physiological activities of edible mushroom polysaccharide-metal trace element complexes, including iron, selenium, and zinc. Research has shown that iron complexes obtained through Co-thermal synthesis of the FeCl3 method exhibit excellent antioxidant and anti-anemia functions; selenium complexes prepared via selenium-enriched cultivation significantly enhance immunological and anti-cancer properties; zinc complexes improve lipid-lowering, liver protection, and antioxidant capabilities. However, there is an imbalance in research among different metal elements, particularly with a high density of studies on selenium complexes. These studies provide a foundation for the future development of edible mushroom polysaccharide-metal trace element complexes.
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Affiliation(s)
- Yanbo Hu
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Yi Cao
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Yuzhu Shen
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Yakun Shan
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Jiaxin Liu
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun, 130012, China
| | - Yudi Song
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Yue Yang
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
| | - Jun Zhao
- School of Food Sciences and Engineering, Changchun University, Changchun 130024, China
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2
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Sánchez-Quezada V, Luzardo-Ocampo I, Gaytán-Martínez M, Loarca-Piña G. Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron. Food Chem 2024; 453:139602. [PMID: 38795433 DOI: 10.1016/j.foodchem.2024.139602] [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: 03/15/2024] [Revised: 04/22/2024] [Accepted: 05/07/2024] [Indexed: 05/28/2024]
Abstract
Milk-type beverages are popular vegan products requiring iron and calcium fortification to improve their nutritional value, as iron deficiency is the world's most prevalent nutritional problem. This research aimed to develop and characterize an extruded common bean (Phaseolus vulgaris L.)-based milk-type beverage added with bean protein isolate and iron. The formulations included flavors (non-flavored, vanilla, and nut) and two iron concentrations (2 and 3 mg FeSO4/100 mL). Extrusion increased the beverages' protein (+17.38 %) and starch digestibility, and reduced their antinutritional compounds (trypsin inhibitors, condensed tannins, and carbonates). Developed beverages' formulations differed from a commercial soybean beverage in their physicochemical properties but were more nutritious (protein: 3.33-3.44 %; fiber: 3.43-4.08 %). Iron-added beverages displayed a medium sensory acceptance (best overall likeness: 5.3-6.2). The developed beverage is a suitable, sensory-accepted, and nutritious bean-based beverage, suggesting novel research lines improving vegan beverage formulations to increase average daily iron intake.
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Affiliation(s)
- Vanessa Sánchez-Quezada
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Qro., Qro, Mexico.
| | - Ivan Luzardo-Ocampo
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Qro., Qro, Mexico; Tecnologico de Monterrey, The Institute for Obesity Research, Ave. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico; Tecnologico de Monterrey, School of Engineering and Science, Campus Guadalajara, Av. General Ramon Corona 2514, Zapopan 45201, Mexico.
| | - Marcela Gaytán-Martínez
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Qro., Qro, Mexico.
| | - Guadalupe Loarca-Piña
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Qro., Qro, Mexico.
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3
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Alsedfy MY, Ebnalwaled AA, Moustafa M, Said AH. Investigating the binding affinity, molecular dynamics, and ADMET properties of curcumin-IONPs as a mucoadhesive bioavailable oral treatment for iron deficiency anemia. Sci Rep 2024; 14:22027. [PMID: 39322646 PMCID: PMC11424638 DOI: 10.1038/s41598-024-72577-8] [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: 06/10/2024] [Accepted: 09/09/2024] [Indexed: 09/27/2024] Open
Abstract
Iron deficiency anemia (IDA) is a common health issue, and researchers are interested in overcoming it. Nanotechnology green synthesis is one of the recent approaches to making efficient drugs. In this study, we modeled curcumin-coated iron oxide nanoparticles (cur-IONPs) to study their predicted toxicity and drug-likeness properties, then to investigate mucoadhesive behavior by docking cur-IONPs with two main mucin proteins in gastrointestinal tract (GIT) mucosa (muc 5AC and muc 2). Furthermore, the stability of cur-IONPs/protein complexes was assessed by molecular dynamics. Our in-silico studies results showed that cur-IONPs were predicted to be potential candidates to treat IDA due to its mucoadhesive properties, which could enhance the bioavailability, time residency, and iron absorbance through GIT, in addition to its high safety profile with high drug-likeness properties and oral bioavailability. Finally, molecular dynamic simulation studies revealed stable complexes supporting strength docking studies. Our results focus on the high importance of in-silico drug design studies; however, they need to be supported with in vitro and in vivo studies to reveal the efficacy, toxicity, and bioavailability of cur-IONPs.
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Affiliation(s)
- M Yasser Alsedfy
- Electronics and Nano Devices Lab, Faculty of Science, South Valley University, Qena, 83523, Egypt.
- Department of Radiology, Faculty of Applied Health Sciences, Sphinx University, New Assiut, Egypt.
| | - A A Ebnalwaled
- Electronics and Nano Devices Lab, Faculty of Science, South Valley University, Qena, 83523, Egypt
| | - Mona Moustafa
- Physics Department, Faculty of Science, Minia University, Minya, Egypt
| | - Alaa Hassan Said
- Electronics and Nano Devices Lab, Faculty of Science, South Valley University, Qena, 83523, Egypt
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4
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Gvozdenko A, Blinov A, Golik A, Rekhman Z, Nagdalian A, Filippov D, Askerova A, Bocharov N, Kastarnova E, Hassan FA, AL-Farga A, Shariati MA. Harnessing the Power of a Novel Triple Chelate Complex in Fermented Probiotic Dairy Products: A Promising Solution for Combating Iron Deficiency Anemia. ACS OMEGA 2024; 9:28594-28610. [PMID: 38973905 PMCID: PMC11223220 DOI: 10.1021/acsomega.4c02664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 06/02/2024] [Accepted: 06/07/2024] [Indexed: 07/09/2024]
Abstract
This study discovered and examined novel triple chelate complexes involving iron, ascorbic acid, and essential amino acids (AsA-Fe-AmA triple chelate complexes) for the first time. The mechanism of complex formation was studied using FTIR spectroscopy and quantum chemical modeling. The produced complexes were shown to be suitable for fortifying food items with a pH of 3-7 that have not been exposed to heat treatment at temperatures over 75 °C for more than 15 min. Thus, it can be said that the concentration for milk fortification should be 0.005 mol/L or less. In vivo experiments in rats models revealed that the synthesized complexes increased serum iron levels after a single application to reference values within 24 h of oral administration. The iron level increased by 14.0 mmol/L at 2 mL dose of the complex. This fact makes it possible to consider the use of developed complexes and developed fermented dairy products for the prevention of iron deficiency and iron deficiency anemia. Research on the effect of discovered compounds on the physicochemical and organoleptic qualities of milk was conducted. Furthermore, iron ascorbate threoninate, iron ascorbate methioninate, iron ascorbate lysinate, and iron ascorbate tryptophanate all had a beneficial effect on Lacticaseibacillus rhamnosus at concentrations as low as 0.0005 mol/L, which is significant for milk fermentation. A study of fermented milk products revealed that the most effective AsA-Fe-AmA triple chelate complex is iron ascorbate lysinate, which might be further investigated as a viable molecule for dietary fortification in iron deficiency anemia. It was found that fortified fermented milk products had a titratable acidity of 67 ± 1°T, pH of 4.38 ± 0.05, and a viscosity of 2018 ± 142 Pa·s.
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Affiliation(s)
- Alexey Gvozdenko
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Andrey Blinov
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Alexey Golik
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Zafar Rekhman
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Andrey Nagdalian
- Laboratory
of Food and Industrial Biotechnology, North-Caucasus
Federal University, Stavropol 355017, Russia
| | - Dionis Filippov
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Alina Askerova
- Laboratory
of Food and Industrial Biotechnology, North-Caucasus
Federal University, Stavropol 355017, Russia
| | - Nikita Bocharov
- Physical
and Technical Faculty, North-Caucasus Federal
University, Stavropol 355017, Russia
| | - Elena Kastarnova
- Eterinary
Faculty, Stavropol Sate Agrarian University, Zootechnicheskiy Street 9, Stavropol 355017, Russia
| | - Faten Abdo Hassan
- Faculty
of Science, Department of Microbiology, Taiz University, Taiz 9674, Yemen
| | - Ammar AL-Farga
- Department
of Biochemistry, College of Science, University
of Jeddah, Jeddah 21577, Saudi Arabia
| | - Mohammad Ali Shariati
- Scientific
Department, Semey Branch of the Kazakh Research
Institute of Processing and Food Industry, Gagarin Avenue 238G, Almaty 050060, Kazakhstan
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5
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Sun W, Bu K, Meng H, Zhu C. Hawthorn pectin/soybean isolate protein hydrogel bead as a promising ferrous ion-embedded delivery system. Colloids Surf B Biointerfaces 2024; 237:113867. [PMID: 38522284 DOI: 10.1016/j.colsurfb.2024.113867] [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: 01/18/2024] [Revised: 03/05/2024] [Accepted: 03/19/2024] [Indexed: 03/26/2024]
Abstract
In this study, hydrogel beads [SPI/HP-Fe (II)] were prepared by cross-linking soybean isolate protein (SPI) and hawthorn pectin (HP) with ferrous ions as a backbone, and the effects of ultrasound and Fe2+ concentration on the mechanical properties and the degree of cross-linking of internal molecules were investigated. The results of textural properties and water-holding capacity showed that moderate ultrasonic power and Fe2+ concentration significantly improved the stability and water-holding capacity of the hydrogel beads and enhanced the intermolecular interactions in the system. Scanning electron microscopy (SEM) confirmed that the hydrogel beads with 60% ultrasonic power and 8% Fe2+ concentration had a denser network. X-ray photoelectron spectroscopy (XPS) and atomic absorption experiments demonstrated that ferrous ions were successfully loaded into the hydrogel beads with an encapsulation efficiency of 82.5%. In addition, in vitro, simulated digestion experiments were performed to understand how the encapsulated Fe2+ is released from the hydrogel beads, absorbed, and utilized in the gastrointestinal environment. The success of the experiments demonstrated that the hydrogel beads were able to withstand harsh environments, ensuring the bioactivity of Fe2+ and improving its bioavailability. In conclusion, a novel and efficient ferrous ion delivery system was developed using SPI and HP, demonstrating the potential application of SPI/HP-Fe (II) hydrogel beads as an iron supplement to overcome the inefficiency of intake of conventional iron supplements.
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Affiliation(s)
- Wenxian Sun
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Kaixuan Bu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Huangmei Meng
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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6
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Liu X, Song Z, Tian W, Abdullah, Huang Q, Chen M, Huang Y, Xiao H, Xiao J. Advancements in lipid-based delivery systems for functional foods: a comprehensive review of literature and patent trends. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38693696 DOI: 10.1080/10408398.2024.2343415] [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: 05/03/2024]
Abstract
Lipid-based delivery systems (LDS) have emerged as cornerstone techniques for bolstering the bioavailability of lipophilic bioactive compounds, addressing challenges related to solubility, stability, and absorption. This critical review examined a substantial dataset of 6,907 scientific articles and 3,021 patents from 2001-2023, elucidating the multifaceted evolution of LDS, with a particular focus on its industrial and patent-driven perspective. Notably, there were pronounced surges in functional food patent applications in 2004, 2011, and 2019. The trajectory revealed a shift from foundational nanoemulsions to more complex structures, such as double/multiple emulsions, solid lipid nanoparticles, Pickering emulsions, and bigels. The review further identified the top 10 leading institutions shaping this domain. Technologies like spray-drying, microfluidics, and phase gelation had revolutionized the landscape, resulting in refined sensory experiences, innovative reduced-fat formulations, enriched beverages, tailor-made infant nutrition, and nuanced release mechanisms for flavors. The review also spotlighted current research frontiers, notably Pickering emulsions, bigels, and multiple emulsions. These emerging technologies not only exemplified the ongoing innovation in the field but also underscored their potential in reshaping the future landscape of value-added functional foods.
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Affiliation(s)
- Xidong Liu
- Library, South China Agricultural University (National Intellectual Property Information Service Center of Universities), Guangzhou, China
| | - Zengliu Song
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, NJ, USA
| | - Meimiao Chen
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yanping Huang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
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7
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Shou Y, Feng C, Lu Q, Mao X, Huang H, Su Z, Guo H, Huang Z. Research progress on the chemical components and biological activities of sea cucumber polypeptides. Front Pharmacol 2023; 14:1290175. [PMID: 37908979 PMCID: PMC10613643 DOI: 10.3389/fphar.2023.1290175] [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: 09/07/2023] [Accepted: 10/02/2023] [Indexed: 11/02/2023] Open
Abstract
Owing to their unique physical and chemical properties and remarkable biological activities, marine biological resources are emerging as important sources of raw materials for producing health products, food, and cosmetics. Collagen accounts for approximately 70% of the sea cucumber body wall, and its hydrolysis produces small-molecule collagen polypeptides with diverse biological functions, such as anticancer, antihypertensive, immune-enhancing, memory-enhancing, and cartilage tissue repairing effects. Notably, the potential of sea cucumber polypeptides in combination with anticancer therapy has garnered considerable attention. Determining the composition and structure of sea cucumber polypeptides and exploring their structure-activity relationships will aid in obtaining an in-depth understanding of their diverse biological activities and provide scientific insights for the development and utilization of these polypeptides. Therefore, this review focuses on the amino acid structures and activities of sea cucumber polypeptides of varying molecular weights. This study also provides an overview of the biological activities of various sea cucumber polypeptides and aims to establish a scientific basis for their development.
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Affiliation(s)
- Yiwen Shou
- Guangxi Key Laboratory for Bioactive Molecules Research and Evaluation and College of Pharmacy, Guangxi Medical University, Nanning, Guangxi, China
- Key Laboratory of Longevity and Aging-related Diseases of Chinese Ministry of Education and Center for Translational Medicine, Guangxi Medical University, Nanning, Guangxi, China
| | - Chao Feng
- Department of Pathology, The First Affiliated Hospital of Guangxi Medical University, Nanning, Guangxi, China
| | - Qinpei Lu
- Guangxi Key Laboratory for Bioactive Molecules Research and Evaluation and College of Pharmacy, Guangxi Medical University, Nanning, Guangxi, China
| | - Xin Mao
- Guangxi Key Laboratory for Bioactive Molecules Research and Evaluation and College of Pharmacy, Guangxi Medical University, Nanning, Guangxi, China
| | - Huisha Huang
- Guangxi Key Laboratory for Bioactive Molecules Research and Evaluation and College of Pharmacy, Guangxi Medical University, Nanning, Guangxi, China
| | - Zhiheng Su
- Guangxi Key Laboratory for Bioactive Molecules Research and Evaluation and College of Pharmacy, Guangxi Medical University, Nanning, Guangxi, China
| | - Hongwei Guo
- Guangxi Key Laboratory for Bioactive Molecules Research and Evaluation and College of Pharmacy, Guangxi Medical University, Nanning, Guangxi, China
- Key Laboratory of Longevity and Aging-related Diseases of Chinese Ministry of Education and Center for Translational Medicine, Guangxi Medical University, Nanning, Guangxi, China
| | - Zhaoquan Huang
- Department of Pathology, The First Affiliated Hospital of Guangxi Medical University, Nanning, Guangxi, China
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Dehnad D, Ghorani B, Emadzadeh B, Emadzadeh M, Assadpour E, Rajabzadeh G, Jafari SM. Recent advances in iron encapsulation and its application in food fortification. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37703437 DOI: 10.1080/10408398.2023.2256004] [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: 09/15/2023]
Abstract
Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour.
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Affiliation(s)
- Danial Dehnad
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Maryam Emadzadeh
- Clinical Research Development Unit, Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ghadir Rajabzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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9
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Tan C, Karaca AC, Assadpour E, Jafari SM. Influence of different nano/micro-carriers on the bioavailability of iron: Focus on in vitro-in vivo studies. Adv Colloid Interface Sci 2023; 318:102949. [PMID: 37348384 DOI: 10.1016/j.cis.2023.102949] [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: 03/24/2023] [Revised: 06/09/2023] [Accepted: 06/11/2023] [Indexed: 06/24/2023]
Abstract
Anemia resulting from iron (Fe) deficiency is a global public health problem. The deficiency of Fe is usually due to insufficient dietary intake of iron, interaction of Fe with other food components, and thus low bioaccessibility/bioavailability. Fe encapsulation has the potential to tackle some major challenges in iron fortification of foods. Various nano/micro-carriers have been developed for encapsulation of Fe, including emulsions, liposomes, hydrogels, and spray-dried microcapsules. They could reduce the interactions of Fe with food components, increase iron tolerance and intestinal uptake, and decrease adverse effects. This article review covers the factors affecting the bioavailability of Fe along with emerging carriers that can be used as a solution of this issue. The application of Fe-loaded carriers in food supplements and products is also described. The advantages and limitations associated with the delivery efficiency of each carrier for Fe are highlighted.
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Affiliation(s)
- Chen Tan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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10
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Feng Y, Wassie T, Wu Y, Wu X. Advances on novel iron saccharide-iron (III) complexes as nutritional supplements. Crit Rev Food Sci Nutr 2023; 64:10239-10255. [PMID: 37366165 DOI: 10.1080/10408398.2023.2222175] [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: 06/28/2023]
Abstract
Iron deficiency is prevalent worldwide, and iron supplementation is a promising strategy to address iron needs of the body. However, traditional oral supplements such as ferrous sulfate, ferrous succinate, and ferrous gluconate are absorbed in the form of ferrous ions, leading to lipid peroxidation and side effects due to other reasons. In recent years, saccharide-iron (III) complexes (SICs) as novel iron supplements have aroused attention for the high iron absorption rate and no gastrointestinal irritation at oral doses. In addition, research on the biological activities of SICs revealed that they also exhibited good abilities in treating anemia, eliminating free radicals, and regulating the immune response. This review focused on the preparation, structural characterization, and bioactivities of these new iron supplements, as promising candidates for the prevention and treatment of iron deficiency.
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Affiliation(s)
- Yingying Feng
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Teketay Wassie
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences; National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Changsha, China
| | - Yuying Wu
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Xin Wu
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences; National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Changsha, China
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11
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Lu S, Ma T, Hu X, Zhou Y, Wang T, Song Y. Synthesis and characterization of cellulose nanocrystal-Fe composite nanoparticles and their digestion behavior in simulated gastric fluid. Int J Biol Macromol 2023; 225:198-206. [PMID: 36346263 DOI: 10.1016/j.ijbiomac.2022.10.248] [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: 07/26/2022] [Revised: 10/19/2022] [Accepted: 10/27/2022] [Indexed: 11/05/2022]
Abstract
Cellulose nanocrystals (CNC) exhibit great potential as a food emulsifier or functional material template. Herein, CNC-Fe nanoparticles were successfully prepared via an in situ chemical reduction approach. Zeta potential measurements, low-field nuclear magnetic resonance spectroscopy, and atomic force microscopy showed that Fe(III) ions were adsorbed onto CNC when FeCl3 was added to a CNC dispersion. Micromorphological analysis revealed small (diameter = 10.0 ± 2.4 nm) spherical nanoparticles synthesized on the surface of aggregated CNC after the reduction of the Fe(III) ions. Fourier transform infrared spectroscopy revealed an intense peak at 779 cm-1 in the CNC-Fe nanoparticles, which was attributed to FeO stretching vibrations. X-ray photoelectron spectroscopy indicated that the valence state of Fe in CNC-Fe nanoparticles was predominantly ferrous. The synthesized CNC-Fe nanoparticles demonstrated excellent colloidal stability in a dispersion for 21 d and complete, rapid, and spontaneous dissolution in vitro simulated gastric fluid. Our results highlight the potential use of CNC as a template for loading Fe into nanoparticles for Fe fortification in food.
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Affiliation(s)
- Shuyu Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Tao Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xinna Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yuxing Zhou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Tianhui Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yi Song
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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Zhang Y, Huang J, Sun M, Duan Y, Wang L, Yu N, Peng D, Chen W, Wang Y. Preparation, characterization, antioxidant and antianemia activities of Poria cocos polysaccharide iron (III) complex. Heliyon 2023; 9:e12819. [PMID: 36647359 PMCID: PMC9840143 DOI: 10.1016/j.heliyon.2023.e12819] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/29/2022] [Accepted: 01/03/2023] [Indexed: 01/09/2023] Open
Abstract
As a new natural antioxidant with high safety and non-toxic side effects, polysaccharide can also be used as a critical macromolecular carrier to form a stable iron complex with Fe3+. Our previous study has extracted and purified the homogeneous polysaccharide (PCP1C) from Poria cocos. In this study, the PCP1C-iron (III) complex was synthesized by co-thermal synthesis with PCP1C and ferric trichloride. The chelating capacity, iron releasing capacity, and qualitative identification of complex were evaluated. The complex was characterized by scanning electron microscope-energy dispersive spectrometer (SEM-EDS) analysis, particle size distribution, and fourier transform infrared (FTIR) spectroscopy. The antioxidant and iron supplement effects of the complex were also studied in vitro and in the iron deficiency anemia (IDA) rat model. The results showed that the iron content in the PCP1C-iron (III) complex was 28.14% with no free iron, and the iron release rate was 95.3%. The structure analysis showed that the iron core of the PCP1C-iron (III) complex existed in the form of β-FeOOH and the surface of the complex become smooth and particle size increased, which indicated the high iron content of polysaccharide iron and slow release. Furthermore, we found that the PCP1C iron (III) complex had positive scavenging effect on DPPH, ABTS, MDA, and hydroxyl radical in vitro study and significantly increased the levels of red blood cell (RBC), Hemoglobin (Hb), and red blood cell specific volume (HCT) in IDA rat model. Therefore, our results suggested that the PCP1C-iron (III) complex is expected to develop into a new comprehensive iron supplement and antioxidant.
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Affiliation(s)
- Yue Zhang
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China,MOE-Anhui Joint Collaborative Innovation Center for Quality Improvement of Anhui Genuine Chinese Medicinal Materials, Hefei, China
| | - Jiajing Huang
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Mingjie Sun
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Yuting Duan
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Lei Wang
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China,MOE-Anhui Joint Collaborative Innovation Center for Quality Improvement of Anhui Genuine Chinese Medicinal Materials, Hefei, China,Anhui Province Key Laboratory of Chinese Medicinal Formula, Hefei, China
| | - Nianjun Yu
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China,MOE-Anhui Joint Collaborative Innovation Center for Quality Improvement of Anhui Genuine Chinese Medicinal Materials, Hefei, China,Institute of Conservation and Development of Traditional Chinese Medicine Resources, Hefei, China
| | - Daiyin Peng
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China,MOE-Anhui Joint Collaborative Innovation Center for Quality Improvement of Anhui Genuine Chinese Medicinal Materials, Hefei, China,Institute of Conservation and Development of Traditional Chinese Medicine Resources, Hefei, China,Anhui Province Key Laboratory of Chinese Medicinal Formula, Hefei, China
| | - Weidong Chen
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China,MOE-Anhui Joint Collaborative Innovation Center for Quality Improvement of Anhui Genuine Chinese Medicinal Materials, Hefei, China,Institute of Conservation and Development of Traditional Chinese Medicine Resources, Hefei, China,Anhui Province Key Laboratory of Chinese Medicinal Formula, Hefei, China,Corresponding author. School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China.
| | - Yanyan Wang
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China,MOE-Anhui Joint Collaborative Innovation Center for Quality Improvement of Anhui Genuine Chinese Medicinal Materials, Hefei, China,Institute of Conservation and Development of Traditional Chinese Medicine Resources, Hefei, China,Corresponding author. School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China.
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Fan C, Ge X, Hao J, Wu T, Liu R, Sui W, Geng J, Zhang M. Identification of high iron–chelating peptides with unusual antioxidant effect from sea cucumbers and the possible binding mode. Food Chem 2023; 399:133912. [DOI: 10.1016/j.foodchem.2022.133912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 07/11/2022] [Accepted: 08/07/2022] [Indexed: 11/30/2022]
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Yang D, Yao X, Wang L, Xu K, Li D, Liu N, Midgley A, Liu D, Katsuyoshi N. Physicochemical stability of Pickering emulsion stabilized with spherical and fibrous iron ions loaded whey protein isolate/gum Arabic complexes. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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15
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Jing Y, Zhang S, Li M, Zhang R, Zhang H, Zheng Y, Zhang D, Wu L. Structural characterization and biological activities of polysaccharide iron complex synthesized by plant polysaccharides: A review. Front Nutr 2022; 9:1013067. [PMID: 36245516 PMCID: PMC9561936 DOI: 10.3389/fnut.2022.1013067] [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: 08/06/2022] [Accepted: 09/16/2022] [Indexed: 11/13/2022] Open
Abstract
Iron deficiency anemia can lead to a variety of functional disorders, which is one of the highest incidence of nutrient deficiency diseases. The direct addition of iron to food will not only brings difficulties to the production of products, but also brings damages to human body. In recent years, international studies have shown that polysaccharide iron complex (PIC) not only has a variety of pharmacological activities of polysaccharide itself, but also has the function of supplementing iron, so it is a good iron supplement. With the advantages of good solubility, high iron content, low gastrointestinal irritation and high bioavailability, PIC is an effective iron supplement for iron deficiency anemia and has attracted more and more attention. In this paper, the different preparation methods, structural characterization, biological activities and clinical applications of PIC synthesized by natural polysaccharides from plant were reviewed, in order to provide theoretical basis for the development and application of PIC.
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Affiliation(s)
- Yongshuai Jing
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, China
| | - Shilin Zhang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, China
| | - Mingsong Li
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, China
| | - Ruijuan Zhang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, China
| | - Hao Zhang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, China
| | - Yuguang Zheng
- College of Pharmacology, Hebei University of Chinese Medicine, Shijiazhuang, China
| | - Danshen Zhang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, China
| | - Lanfang Wu
- College of Pharmacology, Hebei University of Chinese Medicine, Shijiazhuang, China
- *Correspondence: Lanfang Wu
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Kaur M, Bains A, Chawla P, Yadav R, Kumar A, Inbaraj BS, Sridhar K, Sharma M. Milk Protein-Based Nanohydrogels: Current Status and Applications. Gels 2022; 8:432. [PMID: 35877517 PMCID: PMC9320064 DOI: 10.3390/gels8070432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 12/31/2022] Open
Abstract
Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are three-dimensional, cross-linked networks of polymers capable of absorbing large amounts of water and biological fluids without dissolving and have attained great attraction from researchers due to their small size and high efficiency. Gelation is the primary technique used to synthesize milk protein nanohydrogels, whereas the denaturation, aggregation, and gelation of proteins are of specific significance toward assembling novel nanostructures such as nanohydrogels with various possible applications. These are synthesized by either chemical cross-linking achieved through covalent bonds or physical cross-linking via noncovalent bonds. Milk-protein-based gelling systems can play a variety of functions such as in food nutrition and health, food engineering and processing, and food safety. Therefore, this review highlights the method to prepare milk protein nanohydrogel and its diverse applications in the food industry.
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Affiliation(s)
- Manpreet Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar 144020, Punjab, India;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Rahul Yadav
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | - Anil Kumar
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | | | - Kandi Sridhar
- UMR1253, Science et Technologie du Lait et de L’œuf, INRAE, L’Institut Agro Rennes-Angers, 65 Rue de Saint Brieuc, F-35042 Rennes, France
| | - Minaxi Sharma
- Laboratoire de Chimie Verte et Produits Biobasés, Département Agro Bioscience et Chimie, Haute Ecole Provinciale du Hainaut-Condorcet, 11, Rue de la Sucrerie, 7800 Ath, Belgium
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Barbosa BST, Garcia-Rojas EE. Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults. Curr Res Food Sci 2022; 5:718-725. [PMID: 35497774 PMCID: PMC9046948 DOI: 10.1016/j.crfs.2022.04.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 03/25/2022] [Accepted: 04/06/2022] [Indexed: 11/18/2022] Open
Abstract
Iron deficiency is one of the main causes of anemia in the world, especially in children and women, so food fortification through microencapsulation is a viable alternative to combat this deficiency. The present work aimed to encapsulate iron in a water-in-oil-in-water double emulsion (W1/O/W2), which was formed with whey protein isolate and polyglycerol polyricinoleate as the emulsifying agents, tara gum as a thickening agent, and sucrose as an osmotic active substance. The double emulsion formed with 12% whey protein isolate, 0.8% tara gum, and 2% sucrose presented high encapsulation efficiency (96.95 ± 1.00%) and good stability (up to 7 days). Additionally, after the in vitro gastrointestinal simulations, the bioaccessibility was high for adults (49.54 ± 5.50%) and infants (39.71 ± 2.33%). Finally, the study show that double emulsions can form stable systems with high iron bioaccessibility even in infant gastric systems, which indicates the possibility of using double emulsions to fortify food with iron. Stable double emulsions were obtained using WPI and PGPR as emulsifiers. Tara gum ensured an increase in the general stability of the emulsion. High bioaccessibility of iron were obtained for adults and infants. Emulsions are presented as a potential alternative to be used in iron-fortified food.
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Affiliation(s)
- Bruno Sérgio Toledo Barbosa
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ, 23890-000, Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ, 23890-000, Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. Dos Trabalhadores, 420, 27255-125, Volta Redonda, RJ, Brazil
- Corresponding author. Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ, 23890-000, Brazil.
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