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Rahmani-Manglano NE, Andersen ML, Guadix EM, García-Moreno PJ. Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance. Food Chem 2024; 430:136894. [PMID: 37544150 DOI: 10.1016/j.foodchem.2023.136894] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/22/2023] [Accepted: 07/13/2023] [Indexed: 08/08/2023]
Abstract
The oxidative stability and the oxygen permeability of oil-loaded capsules were investigated by Electron Spin Resonance (ESR). The capsules were produced by spray-drying or electrospraying in the monoaxial or coaxial configuration using glucose syrup as the encapsulating agent. ESR-spin trapping results showed that electrosprayed capsules oxidized faster and during the early stages of incubation, irrespective of the emitter configuration (monoaxial or coaxial), when compared to those produced by spray-drying. Furthermore, ESR oximetry showed that oxygen inside the spray-dried capsules reached equilibrium with the surrounding atmosphere significantly slower than the monoaxially electrosprayed capsules (i.e., ∼2h and ∼10 min, respectively). These findings have been attributed to the larger particle size of the spray-dried capsules influencing the oxygen diffusion area (i.e., lower surface-to-volume ratio) and diffusion path (i.e., thicker encapsulating wall for a fixed oil load). Together, the lower oxygen uptake reported for the spray-dried capsules correlated well with their higher oxidative stability.
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Affiliation(s)
| | - Mogens L Andersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, Granada, Spain
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2
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Lavelli V, Sereikaitė J. Kinetic Study of Encapsulated β-Carotene Degradation in Dried Systems: A Review. Foods 2022; 11:437. [PMID: 35159587 PMCID: PMC8834586 DOI: 10.3390/foods11030437] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/30/2022] [Accepted: 01/30/2022] [Indexed: 12/04/2022] Open
Abstract
β-Carotene serves as a precursor of vitamin A and provides relevant health benefits. To overcome the low bioavailability of β-carotene from natural sources, technologies have been designed for its encapsulation in micro- and nano-structures followed by freeze-drying, spray-drying, supercritical fluid-enhanced dispersion and electrospraying. A technological challenge is also to increase β-carotene stability, since due to its multiple conjugated double bonds, it is particularly prone to oxidation. This review analyzes the stability of β-carotene encapsulated in different dried micro- and nano-structures by comparing rate constants and activation energies of degradation. The complex effect of water activity and glass transition temperature on degradation kinetics is also addressed, since the oxidation process is remarkably dependent on the glassy or collapsed state of the matrix. The approaches to improve β-carotene stability, such as the development of inclusion complexes, the improvement of the performance of the interface between air and oil phase in which β-carotene was dissolved by application of biopolymer combinations or functionalization of natural biopolymers, the addition of hydrophilic small molecular weight molecules that reduce air entrapped in the powder and the co-encapsulation of antioxidants of various polarities are discussed and compared, in order to provide a rational basis for further development of the encapsulation technologies.
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Affiliation(s)
- Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy
| | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania;
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3
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Evaluation of Freeze Drying and Electrospinning Techniques for Saffron Encapsulation and Storage Stability of Encapsulated Bioactives. JOURNAL OF COMPOSITES SCIENCE 2021. [DOI: 10.3390/jcs5120326] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Saffron extract was encapsulated into a gelatin matrix by means of electrospinning and freeze drying techniques and the degradation kinetics of bioactive compounds were evaluated during their storage at 4, 24, and 35 °C as compared to non-encapsulated control. The encapsulation efficiency, thermal properties, storage stability, morphology, and diameter distribution of the encapsulated saffron extract were evaluated as output parameters. In general, both encapsulation techniques demonstrated superior retention of bioactive compounds compared to samples without encapsulation during the entire storage period. Electrospinning and freeze drying techniques were able to retain at least 96.2 and 93.7% of crocin, respectively, after 42 days of storage at 35 °C with the 15% saffron extract. The half-life (t1/2) time parameter for the control sample (with 15% saffron extract without encapsulation) was 22 days at 4 °C temperature, while that encapsulated by electrospinning was 138 days and that obtained for freeze drying was 77 days, The half-lives were longer at lower temperatures. The encapsulation efficiency of crocin, picrocrocin, and safranal associated with the electro-spun gelatin fibers were 76.3, 86.0, and 74.2%, respectively, and in comparison, the freeze drying encapsulation efficiencies were relatively lower, at 69.0, 74.7, and 65.8%, respectively. Electro-spun gelatin fibers also had higher melting and denaturation temperatures of 78.3 °C and 108.1 °C, respectively, as compared to 65.4 °C and 93.2 °C, respectively, for freeze-dried samples. Thus, from all respects, it was concluded that electrospinning was a better and more effective technique than freeze drying in terms of preserving saffron bioactive compounds.
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Evaluation of a novel self-emulsifiable dodecenyl succinylated agarose in microencapsulation of docosahexaenoic acid (DHA) through spray-chilling process. Int J Biol Macromol 2020; 163:2314-2324. [DOI: 10.1016/j.ijbiomac.2020.09.108] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/14/2020] [Accepted: 09/15/2020] [Indexed: 12/15/2022]
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5
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Particle engineering for improved stability and handling properties of carrot concentrate powders using fluidized bed granulation and agglomeration. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.04.065] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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6
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Amft J, Bauer JL, Rostek J, Spielvogel S, Döring F, Schwarz K. MCT Oil Coating Improves the Oxidative Stability of Surface Lipids in Corn Extrudates. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900350] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Jonas Amft
- Division of Food Technology, Institute of Human Nutrition and Food Science Kiel University Kiel 24118 Germany
| | - Jonas L. Bauer
- Division of Food Technology, Institute of Human Nutrition and Food Science Kiel University Kiel 24118 Germany
| | - Jens Rostek
- Institute for Plant Nutrition and Soil Science Kiel University Kiel 24118 Germany
| | - Sandra Spielvogel
- Institute for Plant Nutrition and Soil Science Kiel University Kiel 24118 Germany
| | - Frank Döring
- Division of Molecular Prevention, Institute of Human Nutrition and Food Science Kiel University Kiel 24118 Germany
| | - Karin Schwarz
- Division of Food Technology, Institute of Human Nutrition and Food Science Kiel University Kiel 24118 Germany
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7
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OMEGA-3 Fatty Acids Retention, Oxidative Quality, and Sensoric Acceptability of Spray-Dried Flaxseed Oil. J FOOD QUALITY 2020. [DOI: 10.1155/2020/7286034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Flaxseed is naturally a rich source of essential omega-3 fatty acid, α-linolenic acid (ALA), which exhibits nearly 57% of its entire fatty acid profile. Oxidation of omega-3 fatty acids during processing and storage results in reduced shelf stability of food products and limited health potentials. Spray-drying is considered a processing technique to shield omega-3 fatty acids from oxidative damage. For the purpose, the extracted flaxseed oil (FSO) together with the emulsifier (flaxseed meal polysaccharide gum) was passed through a mini spray-dryer to prepare spray-dried flaxseed oil (SDFSO) samples. The SDFSO samples for quality were evaluated at 0th, 30th, and 60th days of storage at two different temperatures of 4°C and 25°C, accordingly. The maximum oil protection efficiency was recorded as 90.78% at 160°C. The highest percentage for ALA retention was recorded as 54.7% and 53.9% at 4°C, while the lowest retention was observed as 48.6% and 46.2% at 25°C after 30 and 60 days of storage, respectively. The inlet (160°C) and outlet air temperatures (80°C) were considered as key factors contributing a decline in retention of ALA of the SDFSO samples. The free fatty acid contents of FSO and SDFSO samples reached to their peaks, i.e., 1.22% and 0.75%, respectively, after 60 days of storage at 25°C. The initial peroxide value of FSO (control) was 0.16, which increased to 0.34 (4°C) and 1.10 (25°C) meq/kg O2 at the end of 60 days storage. The value for malondialdehyde of SDFSO samples was increased from 0.17 (0 day) to 0.34 nmol/g of lipids at 60 days (4°C), and the same increasing trend was observed at 25°C. In the case of color and overall acceptability, the lowest evaluation scores were awarded to FSO samples in comparison to SDFSO samples. Overall, SDFSO possessed improved oxidative quality and can be recommended as a fortifying agent in various functional food products.
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Wang Y, Grainger DW. Lyophilized liposome-based parenteral drug development: Reviewing complex product design strategies and current regulatory environments. Adv Drug Deliv Rev 2019; 151-152:56-71. [PMID: 30898571 DOI: 10.1016/j.addr.2019.03.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 03/13/2019] [Accepted: 03/14/2019] [Indexed: 01/16/2023]
Abstract
Given the successful entry of several liposomal drug products into market, and some with decades of clinical efficacy, liposomal drug delivery systems have proven capabilities to overcome certain limitations of traditional drug delivery, especially for toxic and biologic drugs. This experience has helped promote new liposomal approaches to emerging drug classes and current therapeutic challenges. All approved liposomal dosage forms are parenteral formulations, a pathway demonstrating greatest safety and efficacy to date. Due to the intrinsic instability of aqueous liposomal dispersions, lyophilization is commonly applied as an important solution to improve liposomal drug stability, and facilitate transportation, storage and improve product shelf-life. While lyophilization is a mature pharmaceutical technology, liposome-specific lyophilization platforms must be developed using particular lyophilization experience and strategies. This review provides an overview of liposome formulation-specific lyophilization approaches for parenteral use, excipients used exclusively in liposomal parenteral products, lyophilized liposome formulation design and process development, long-term storage, and current regulatory guidance for liposome drug products. Readers should capture a comprehensive understanding of formulation and process variables and strategies for developing parenterally administered liposomal drugs.
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Chatzidaki MD, Balkiza F, Gad E, Alexandraki V, Avramiotis S, Georgalaki M, Papadimitriou V, Tsakalidou E, Papadimitriou K, Xenakis A. Reverse micelles as nano-carriers of nisin against foodborne pathogens. Part II: The case of essential oils. Food Chem 2019; 278:415-423. [DOI: 10.1016/j.foodchem.2018.11.078] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 11/10/2018] [Accepted: 11/13/2018] [Indexed: 10/27/2022]
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10
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Boerekamp DMW, Andersen ML, Jacobsen C, Chronakis IS, García-Moreno PJ. Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: Effect of dextran and glucose syrup as main encapsulating materials. Food Chem 2019; 287:287-294. [PMID: 30857702 DOI: 10.1016/j.foodchem.2019.02.096] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 02/08/2019] [Accepted: 02/27/2019] [Indexed: 01/25/2023]
Abstract
The oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules were studied by Electron Spin Resonance (ESR). Electrosprayed capsules with dextran as main biopolymer showed a significantly faster broadening (ΔHpp) of 16-doxyl-stearate ESR spectrum when compared to glucose syrup capsules. This finding indicates a higher oxygen permeability of dextran capsules than glucose syrup capsules, which is explained by a reduced average free volume in the glucose syrup matrix than in the dextran shell. Moreover, glucose syrup capsules showed a significantly lower increase in the peak-to-peak amplitude of N-tert-butyl-α-phenylnitrone (PBN) ESR spectrum during storage when compared to dextran capsules. This implies a higher oxidative stability of glucose syrup capsules than dextran capsules, which correlated well with the lower oxygen permeability of the former. These results indicated the importance of the oxygen barrier properties of the wall materials when encapsulating long chain omega-3 polyunsaturated fatty acids by electrospraying.
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Affiliation(s)
- Demi M W Boerekamp
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark; Department of Food Technology, HAS University of Applied Sciences, the Netherlands
| | | | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark
| | - Ioannis S Chronakis
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark
| | - Pedro J García-Moreno
- Division of Food Technology, National Food Institute, Technical University of Denmark, Denmark.
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11
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Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1908-1] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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12
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Cuvelier ME, Soto P, Courtois F, Broyart B, Bonazzi C. Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Abstract
Overly high intake of saturated fat is an international problem contributing to global health issues. Low-moisture snacks account for a nutritionally significant proportion of the saturated fat in the diet, making these foods a key target for improving consumers' health. However, it is not currently feasible to maintain the same oxidative shelf life when replacing saturated fats with unsaturated fats, which are generally perceived to be more heart-healthy. This article summarizes current theories and available research on lipid oxidation in low-moisture foods in order to lay the groundwork for new lipid oxidation rate-reduction strategies. Research deficits needing attention and new methods for assessing lipid oxidation in low-moisture foods are also discussed.
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Affiliation(s)
- Leann Barden
- a Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts , USA
| | - Eric A Decker
- a Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts , USA
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14
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Svagan A, Bender Koch C, Hedenqvist M, Nilsson F, Glasser G, Baluschev S, Andersen M. Liquid-core nanocellulose-shell capsules with tunable oxygen permeability. Carbohydr Polym 2016; 136:292-9. [DOI: 10.1016/j.carbpol.2015.09.040] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2015] [Revised: 09/12/2015] [Accepted: 09/12/2015] [Indexed: 01/18/2023]
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15
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Reineccius GA, Yan C. Factors controlling the deterioration of spray dried flavourings and unsaturated lipids. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3270] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- G. A. Reineccius
- Department of Food Science and Nutrition; University of Minnesota
| | - C. Yan
- Beverage Application; PepsiCo Global R&D
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16
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Dynamics in Polysaccharide Glasses and Their Impact on the Stability of Encapsulated Flavors. FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9405-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Costa AMM, Nunes JC, Lima BNB, Pedrosa C, Calado V, Torres AG, Pierucci APTR. Effective stabilization of CLA by microencapsulation in pea protein. Food Chem 2015; 168:157-66. [PMID: 25172695 DOI: 10.1016/j.foodchem.2014.07.016] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2014] [Revised: 05/28/2014] [Accepted: 07/05/2014] [Indexed: 11/19/2022]
Abstract
CLA was microencapsulated by spray drying in ten varied wall systems (WS) consisting of pea protein isolate or pea protein concentrate (PPC) alone at varied core:WS ratios (1:2; 1:3 and 1:4), or blended with maltodextrin (M) and carboxymethylcellulose at a pea protein:carbohydrate ratio of 3:1. The physical-chemical properties of the CLA microparticles were characterised by core retention, microencapsulation efficiency (ME), particle size and moisture. CLA:M:PPC (1:1:3) showed the most promising results, thus we evaluated the effect of M addition in the WS on other physical-chemical characteristics and oxidative stability (CLA isomer profile, quantification of CLA and volatile compounds by SPME coupled with CG-MS) during two months of storage at room temperature, CLA:PPC (1:4) was selected for comparisons. CLA:M:PPC (1:1:3) microparticles demonstrated better morphology, solubility, dispersibility and higher glass-transition temperature values. M addition did not influence the oxidative stability of CLA, however its presence improved physical-chemical characteristics necessary for food applications.
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Affiliation(s)
- A M M Costa
- Laboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil; Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - J C Nunes
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - B N B Lima
- Instituto de Macromoléculas Heloisa Mano, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - C Pedrosa
- Laboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - V Calado
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - A G Torres
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - A P T R Pierucci
- Laboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
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18
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Payton NM, Wempe MF, Xu Y, Anchordoquy TJ. Long-term storage of lyophilized liposomal formulations. J Pharm Sci 2014; 103:3869-3878. [PMID: 25308534 DOI: 10.1002/jps.24171] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2014] [Revised: 08/20/2014] [Accepted: 08/26/2014] [Indexed: 01/18/2023]
Abstract
Because aqueous liposomal formulations containing multiply unsaturated lipids are susceptible to chemical degradation, these formulations are often lyophilized. Despite their limited chemical stability, interest in the use of multiply unsaturated lipids to promote intracellular delivery has increased considerably in recent years. The goal of the current study was to examine the long-term storage stability of lyophilized formulations containing lipids with increasing levels of unsaturation, and various strategies that can be employed to improve stability. Aqueous lipid-trehalose formulations containing 1,2-dilinolenoyl-sn-glycero-3-phosphocholine (DLPC), 1,2-dilinoleoyl-sn-glycero-3-phosphocholine (DLinPC), or 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) were lyophilized and stored at temperatures ranging from 4°C to 60°C. We observed that the lipid degradation rate increased as the storage temperature and unsaturation level were increased. Even the cleanest sugars, which are available commercially, contain iron contaminants, and it was observed that the chelation of these iron contaminants significantly improved the stability of DLPC during storage. However, the glass transition temperature of the sugar that was included in the formulation, the reduction of the oxygen in the aqueous sample prior to lyophilization, the inclusion of helper lipids (i.e., cholesterol), and the rate of freezing did not significantly improve stability.
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Affiliation(s)
- Nicole M Payton
- Department of Pharmaceutical Sciences, University of Colorado Anschutz Medical Campus, Aurora, Colorado
| | - Michael F Wempe
- Department of Pharmaceutical Sciences, University of Colorado Anschutz Medical Campus, Aurora, Colorado
| | - Yemin Xu
- Center for Pharmaceutical Biotechnology, Department of Biochemistry, University of Colorado, Boulder, Colorado
| | - Thomas J Anchordoquy
- Department of Pharmaceutical Sciences, University of Colorado Anschutz Medical Campus, Aurora, Colorado.
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19
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Liang R, Huang Q, Ma J, Shoemaker CF, Zhong F. Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.03.015] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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20
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Gao F, Rampitsch C, Chitnis VR, Humphreys GD, Jordan MC, Ayele BT. Integrated analysis of seed proteome and mRNA oxidation reveals distinct post-transcriptional features regulating dormancy in wheat (Triticum aestivum L.). PLANT BIOTECHNOLOGY JOURNAL 2013; 11:921-32. [PMID: 23745731 DOI: 10.1111/pbi.12083] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2013] [Revised: 04/08/2013] [Accepted: 04/15/2013] [Indexed: 05/20/2023]
Abstract
Wheat seeds can be released from a dormant state by after-ripening; however, the underlying molecular mechanisms are still mostly unknown. We previously identified transcriptional programmes involved in the regulation of after-ripening-mediated seed dormancy decay in wheat (Triticum aestivum L.). Here, we show that seed dormancy maintenance and its release by dry after-ripening in wheat is associated with oxidative modification of distinct seed-stored mRNAs that mainly correspond to oxidative phosphorylation, ribosome biogenesis, nutrient reservoir and α-amylase inhibitor activities, suggesting the significance of post-transcriptional repression of these biological processes in regulating seed dormancy. We further show that after-ripening induced seed dormancy release in wheat is mediated by differential expression of specific proteins in both dry and hydrated states, including those involved in proteolysis, cellular signalling, translation and energy metabolism. Among the genes corresponding to these proteins, the expression of those encoding α-amylase/trypsin inhibitor and starch synthase appears to be regulated by mRNA oxidation. Co-expression analysis of the probesets differentially expressed and oxidized during dry after-ripening along with those corresponding to proteins differentially regulated between dormant and after-ripened seeds produced three co-expressed gene clusters containing more candidate genes potentially involved in the regulation of seed dormancy in wheat. Two of the three clusters are enriched with elements that are either abscisic acid (ABA) responsive or recognized by ABA-regulated transcription factors, indicating the association between wheat seed dormancy and ABA sensitivity.
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Affiliation(s)
- Feng Gao
- Department of Plant Science, University of Manitoba, Winnipeg, MB, Canada
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21
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Serfert Y, Schröder J, Mescher A, Laackmann J, Shaikh MQ, Rätzke K, Gaukel V, Schuchmann HP, Walzel P, Moritz HU, Drusch S, Schwarz K. Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface. J Microencapsul 2012; 30:325-34. [DOI: 10.3109/02652048.2012.726282] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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22
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Pénicaud C, Peyron S, Gontard N, Guillard V. Oxygen Quantification Methods and Application to the Determination of Oxygen Diffusion and Solubility Coefficients in Food. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2011.595021] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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23
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Zhou YT, Yin JJ, Lo YM. Application of ESR spin label oximetry in food science. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2011; 49 Suppl 1:S105-S112. [PMID: 22290700 DOI: 10.1002/mrc.2822] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Lipid oxidation attributed to the presence of oxygen has long been a focal area for food science research due in early years mainly to its broad impact on the quality and shelf stability. The need to effectively strategize interventions to detect and eventually eliminate lipid oxidation in food remains as evidence on nutritional and health implications continue to accumulate. Electron spin resonance (ESR) spin label oximetry has been shown capable of detecting dissolved oxygen concentration in both liquid and gaseous phases based on the collision between oxygen and stable free radicals. This review aimed to summarize not just the principles and rationale of ESR spin label oximetry but also the wide spectrum of ESR spin label oximetry applications to date. The feasibility to identify in very early stage oxygen generation and consumption offers a promising tool for controlling lipid oxidation in food and biological systems.
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Affiliation(s)
- Yu-Ting Zhou
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA
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24
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The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.02.047] [Citation(s) in RCA: 215] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Pop F. Chemical stabilization of oils rich in long-chain polyunsaturated fatty acids during storage. FOOD SCI TECHNOL INT 2011; 17:111-7. [PMID: 21447601 DOI: 10.1177/1082013210368738] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
During the microencapsulation process, the fish oil undergoes multiple changes in its physical properties such as bulkiness and dispersibility in aqueous phase and dry matrix. Autoxidation already occurred in the first stages of the microencapsulation process itself during emulsification and spray-drying. An efficient stabilization was achieved using a ternary combination of lipophilic antioxidants, synergistic compounds and a trace metal chelator, e.g. a combination of tocopherols, rich in the δ-derivative and low in the α-derivative, with ascorbyl palmitate and lecithin. Trace metal chelation by, e.g. Citrem or lecithin in combination with ascorbyl palmitate proved to be of particular importance in the emulsion, but not during the storage of the microencapsulated oil. In the microencapsulated oil, the addition of rosemary extract rich in carnosic acid to ternary blends of tocopherols, ascorbyl palmitate and lecithin or Citrem significantly retarded autoxidation.
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Affiliation(s)
- F Pop
- Department of Chemistry-Biology, North University, Baia Mare, Romania.
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Chung C, Sanguansri L, Augustin M. Resistant Starch Modification: Effects on Starch Properties and Functionality as Co-Encapsulant in Sodium Caseinate-Based Fish Oil Microcapsules. J Food Sci 2010; 75:E636-42. [DOI: 10.1111/j.1750-3841.2010.01857.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Torres-Giner S, Martinez-Abad A, Ocio MJ, Lagaron JM. Stabilization of a Nutraceutical Omega-3 Fatty Acid by Encapsulation in Ultrathin Electrosprayed Zein Prolamine. J Food Sci 2010; 75:N69-79. [DOI: 10.1111/j.1750-3841.2010.01678.x] [Citation(s) in RCA: 144] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Serfert Y, Drusch S, Schwarz K. Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids during homogenisation, microencapsulation and storage. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.08.079] [Citation(s) in RCA: 108] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Drusch S, Rätzke K, Shaikh MQ, Serfert Y, Steckel H, Scampicchio M, Voigt I, Schwarz K, Mannino S. Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients. FOOD BIOPHYS 2009. [DOI: 10.1007/s11483-008-9100-9] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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El-Maarouf-Bouteau H, Bailly C. Oxidative signaling in seed germination and dormancy. PLANT SIGNALING & BEHAVIOR 2008; 3:175-82. [PMID: 19513212 PMCID: PMC2634111 DOI: 10.4161/psb.3.3.5539] [Citation(s) in RCA: 181] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2008] [Accepted: 01/08/2008] [Indexed: 05/18/2023]
Abstract
Reactive Oxygen Species (ROS) play a key role in various events of seed life. In orthodox seeds, ROS are produced from embryogenesis to germination, i.e., in metabolically active cells, but also in quiescent dry tissues during after ripening and storage, owing various mechanisms depending on the seed moisture content. Although ROS have been up to now widely considered as detrimental to seeds, recent advances in plant physiology signaling pathways has lead to reconsider their role. ROS accumulation can therefore be also beneficial for seed germination and seedling growth by regulating cellular growth, ensuring a protection against pathogens or controlling the cell redox status. ROS probably also act as a positive signal in seed dormancy release. They interact with abscisic acid and gibberellins transduction pathway and are likely to control numerous transcription factors and properties of specific protein through their carbonylation.
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Gray DA, Bowen SE, Farhat I, Hill SE. Lipid oxidation in glassy and rubbery-state starch extrudates. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.05.095] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Yu LL, Cheng Z. Application of electron spin resonance (ESR) spectrometry in nutraceutical and food research. Mol Nutr Food Res 2007; 52:62-78. [DOI: 10.1002/mnfr.200700395] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Oracz K, El-Maarouf Bouteau H, Farrant JM, Cooper K, Belghazi M, Job C, Job D, Corbineau F, Bailly C. ROS production and protein oxidation as a novel mechanism for seed dormancy alleviation. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2007; 50:452-65. [PMID: 17376157 DOI: 10.1111/j.1365-313x.2007.03063.x] [Citation(s) in RCA: 261] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
At harvest, sunflower (Helianthus annuus L.) seeds are dormant and unable to germinate at temperatures below 15 degrees C. Seed storage in the dry state, known as after-ripening, is associated with an alleviation of embryonic dormancy allowing subsequent germination at suboptimal temperatures. To identify the process by which dormancy is broken during after-ripening, we focused on the role of reactive oxygen species (ROS) in this phenomenon. After-ripening entailed a progressive accumulation of ROS, namely superoxide anions and hydrogen peroxide, in cells of embryonic axes. This accumulation, which was investigated at the cellular level by electron microscopy, occurred concomitantly with lipid peroxidation and oxidation (carbonylation) of specific embryo proteins. Incubation of dormant seeds for 3 h in the presence of hydrogen cyanide (a compound that breaks dormancy) or methylviologen (a ROS-generating compound) also released dormancy and caused the oxidation of a specific set of embryo proteins. From these observations, we propose a novel mechanism for seed dormancy alleviation. This mechanism involves ROS production and targeted changes in protein carbonylation patterns.
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Affiliation(s)
- Krystyna Oracz
- Department of Plant Physiology, Warsaw Agricultural University, Nowoursynowska 159, 02-776 Warsaw, Poland
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Wu Y, Miao L, Yuan H, Zuo S, Ding C, Lan M. A Novel Poly(DL-lactic acid) Nanoparticle of Nitroxide Derivative, 4-Ferrocenecarboxyl-2,2,6,6-tetramethyl Piperidine-1-oxyl. CHEM LETT 2006. [DOI: 10.1246/cl.2006.794] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Partanen R, Hakala P, Sjövall O, Kallio H, Forssell P. Effect of Relative Humidity on the Oxidative Stability of Microencapsulated Sea Buckthorn Seed Oil. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb09035.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Orlien V, Risbo J, Rantanen H, Skibsted LH. Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix. Food Chem 2006. [DOI: 10.1016/j.foodchem.2004.10.047] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Blond G, Roudaut G, Simatos D, Champion D, Le Meste M. Interaction of Water with Food Components. FOOD SCIENCE AND TECHNOLOGY 2005. [DOI: 10.1201/9781420028133.ch4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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38
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Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid. Eur Food Res Technol 2004. [DOI: 10.1007/s00217-004-0992-4] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Lievonen SM, Roos YH. Comparison of dielectric properties and non-enzymatic browning kinetics around glass transition. INNOV FOOD SCI EMERG 2003. [DOI: 10.1016/s1466-8564(03)00042-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Meste ML, Champion D, Roudaut G, Blond G, Simatos D. Glass Transition and Food Technology: A Critical Appraisal. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08758.x] [Citation(s) in RCA: 234] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Beristain C, Azuara E, Vernon-Carter E. Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb11385.x] [Citation(s) in RCA: 96] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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