Encapsulation of Vitamin E and Soy Isoflavone Using Spiral Dextrin: Comparative Structural Characterization, Release Kinetics, and Antioxidant Capacity during Simulated Gastrointestinal Tract

Layer-by-layer self-assembled liposomes fabricated using sodium alginate and chitosan: Investigation of co-encapsulation of folic acid and vitamin E

In this study, we constructed layer-by-layer self-assembled liposomes were prepared using sodium alginate (SA) and chitosan (CS) to co-encapsulate folic acid (FA) and vitamin E (VE). We investigated the morphology structure, stability mechanism and digestive behavior of the liposomes with varying addition mass ratios of FA and VE (3:7, 4:6, 1:1, 6:4 and 7:3). The results showed that the particle size of FA and VE co-encapsulated liposomes (L-FA-VE) increased from 424.54 to 464.27 nm. Compared to liposomes without encapsulated FA and VE (L), L-FA-VE were uniformly distributed and with a clear fingerprint structure. Among the L-FA-VE with different addition mass ratios, L-FA-VE 3:7 exhibited the highest encapsulation efficiency (EE) of 79.54 % and 81.57 % for FA and VE, respectively. Layer-by-layer self-assembled liposomes effectively retarded the degradation of FA and VE under strong acid, alkali, high salt environments and ultraviolet radiation. Additionally, L-FA-VE enhanced the extent of FA and VE release in the simulated gastrointestinal environment (FA: 69.26 %; VE: 83.98 %). These findings are valuable for developing of multi-component nutrient delivery systems using layer-by-layer self-assembled liposomes.

Facile preparation and characterization of biodegradable and biocompatible UV shielding transdermal patches based on natural rubber latex- dextrin blends

The physico-chemical and biological properties of natural rubber latex (NRL), entailing its biodegradability and biocompatibility, render it a promising material for various biomedical applications. This research explores the facile blending of NRL with dextrin in different compositions to investigate its potential as a prospective UV shielding transdermal patch for biomedical applications. The superior compatibility between the polymers after blending and the improved thermal stability have been established through FTIR, DSC, and TGA examinations, respectively. Optimization of blended polymers for compatibility, wettability, crystallinity, and static mechanical properties has been performed. Morphology characterization conducted via SEM and AFM techniques suggests a uniform morphology for the optimized blend system. The UV shielding ability of the blend has been confirmed by the evaluation of in-vitro UV shielding performance, UV protection factor (UPF), and the superior protection of the optimized system on living cells upon UV irradiation. The observed cell viability, swelling, erosion, porosity, hemocompatibility, and soil degradation properties suggest the NRL-DXT combination for the possible development of high-quality transdermal patches.

Pharmaceutical Properties of the Phloretin-4,4'-Bipyridine Cocrystal: Structure Analysis, Drug Release Profile, and Antioxidant Activity Research

To improve the water solubility of phloretin, we synthesized the Phl-4B cocrystal using the solvent evaporation method. Various analytical techniques including powder X-ray diffraction (PXRD), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), Fourier transform infrared (FTIR), 1HNMR, and single-crystal X-ray diffraction (SCXRD) were employed to evaluate the crystal thermodynamics and structure. The results of PXRD and SCXRD showed that it was a new cocrystal crystallized in the P-1 space group of the triclinic system. Thermal analysis confirmed the purity of the Phl-4B cocrystal. The equilibrium solubility of the Phl-4B cocrystal in pH 1.2 was improved. In vitro simulated digestion experiments indicated that the release of the Phl-4B cocrystal followed Fick diffusion. The stability activity of phloretin after pharmaceutical cocrystallization was improved. The antioxidant of the Phl-4B cocrystal was better than that of pure Phl.

Hyaluronic acid-based multifunctional bio-active coating integrated with cinnamaldehyde/hydroxypropyl-β-cyclodextrin inclusion complex for fruit preservation

Natural preservatives such as cinnamaldehyde (CIN) are garnering increasing interest to replace their synthetic counterparts in maintaining fruit freshness and safety. However, their long-term effectiveness and widespread application have been greatly limited due to high volatility and potent aroma. To address these challenges, we developed a viable and simple strategy to prepare a multifunctional active coating for fruit preservation by incorporating host-guest inclusion complex of CIN and 2-hydroxypropyl-β-cyclodextrin (HP-β-CD) CIN@HP-β-CD into hyaluronic acid (HA), a natural polysaccharide with exceptional film-forming properties. The as-prepared HA/CIN@HP-β-CD coatings exhibited universal surface affinity, excellent antimicrobial performance, and satisfactory antioxidant properties with no potential toxicity. Release kinetic studies have demonstrated that CIN in the coating is continuously and slowly released. Furthermore, freshness preservation experiments on bananas and fresh-cut apples demonstrated that the developed coating is effective in preserving the color of fruit, decreasing the weight loss rate, preventing the microorganism's growth, and significantly extending the period of freshness, exhibiting the potential for application in fruit preservation.

Development of "Smart Foods" for health by nanoencapsulation: Novel technologies and challenges

Importance of nanotechnology may be seen by penetration of its application in diverse areas including the food sector. With investigations and advancements in nanotechnology, based on feedback from these diverse areas, ease, and efficacy are also increasing. The food sector may use nanotechnology to encapsulate smart foods for increased health, wellness, illness prevention, and effective targeted delivery. Such nanoencapsulated targeted delivery systems may further add to the economic and nutritional properties of smart foods like stability, solubility, effectiveness, safeguard against disintegration, permeability, and bioavailability of smart/bioactive substances. But in the way of application, the fabrication of nanomaterials/nanostructures has several challenges which range from figuring out the optimal technique for obtaining them to determining the most suitable form of nanostructure for a bioactive molecule of interest. This review precisely addresses concepts, recent advances in fabrication techniques as well as current challenges/glitches of nanoencapsulation with special reference to smart foods/bioactive components. Since dealing with food materials also raises the quest for safety and regulatory norms a brief overview of the safety and regulatory aspects of nanomaterials/nanoencapsulation is also presented.

Formation, Structural Characterization, and Functional Properties of Corn Starch/Zeaxanthin Composites

Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules as a carrier can be used to improve both zeaxanthin stability and controlled release. Optimization using three variables judged important for optimizing the system (reaction temperature of 65 °C, starch concentration of 6%, and reaction time of 2 h) was conducted for incorporation of zeaxanthin into corn starch granules, aiming for high zeaxanthin content (2.47 mg/g) and high encapsulation efficiency (74%). Polarized-light microscopy, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that the process partially gelatinized corn starch; additionally, it showed the presence of corn starch/zeaxanthin composites, with the zeaxanthin successfully trapped in corn starch granules. The half-life time of zeaxanthin in corn starch/zeaxanthin composites increased to 43 days as compared with that of zeaxanthin alone (13 days). The composites show a rapid increase in zeaxanthin release with in vitro intestinal digestion, which is favorable for possible use in living systems. These findings could have application in designing effective starch-based carriers of this bioactive ingredient with enhanced storage stability and improved intestines-targeted controlled-release delivery.

Cocrystal of phloretin with isoniazid: preparation, characterization, and evaluation

Phloretin (Phl) is a natural flavonoid compound with wide range of biological activities but demonstrates poor water solubility and limited pharmacological effects. In this study, one cocrystal of phloretin-isoniazid (Phl-Inz) was prepared successfully using the solvent evaporation method. The physical properties of cocrystal were characterized by differential scanning calorimetry (DSC), thermogravimetric analysis (TG), powder X-ray diffraction (PXRD), Fourier-transform infrared (FT-IR) and single crystal X-ray diffraction (SCXRD). The Hirshfeld surface analysis explained further interactions in the cocrystal. The solubility test showed that the solubility of the cocrystal was increased at pH 1.2 and pH 6.8 compared to that of the pure drug. The test in vitro simulated gastrointestinal digestion showed that the release of phloretin in the cocrystal was better than that in the pure phloretin. The results of the DPPH and ABTS scavenging activity showed that the in vitro antioxidant activity of the cocrystal was improved. The anticancer assay exhibited improved cytotoxicity in the Phl-Inz cocrystal as compared with the pure Phl.

The stability mechanism of Pickering emulsions fabricated by multi-functional amylose-based nanoparticles in a delivery system

In this work, multi-functional amylose-based nanoparticles (OSA-AM-9/VE NPs) were fabricated via simple and sustainable esterification, encapsulation, and co-precipitation processes of amylose (AM), octenyl succinic anhydride (OSA), and vitamin E (VE). These nanoparticles showed a nanometer size of 243.2 nm and a regular spherical shape which contributed to their excellent physical and oxidative stability and the outstanding pH-responsive performance of a Pickering emulsion. Compared with OSA-AM-9 and OSA-AM-9 NPs, the Pickering emulsion stabilized by OSA-AM-9/VE NPs presented higher stability and stronger antioxidant capacity. The delivery system of the OSA-AM-9/VE NP stabilized emulsion could protect fish oil from gastric juice and then was digested to facilitate the absorption of ω-3 polyunsaturated fatty acids in the intestine due to the pH-induced protonation/deprotonation of carboxyl groups in OSA-AM-9/VE NPs.

The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes

Nanocarriers can improve the dispersibility of hydrophobic bioactive compounds and potentially improve the texture of liquid food formulations. Here, nanotubes (NTs) with a high aspect ratio formed by self-assembly of peptides partially hydrolyzed from α-lactalbumin (α-lac) were used to deliver soy isoflavones (IFs) and modify soy milk texture. IFs encapsulated by nanotube (NT/IFs) via hydrophobic interactions, which had improved dispersibility, with a maximum loading efficiency of 4%. The rheological characterization showed that the nanotubes enhanced the viscoelastic property and long term-stability of soy milk. About 80% of the NT/IFs in soy milk survived simulated in in vitro gastric digestion promoting the release of IFs in the intestinal phase. Overall, this work demonstrated that α-lac nanotubes may be a multi-functional carrier system for hydrophobic compounds providing beneficial changes to functional food texture.

Nano Functional Food: Opportunities, Development, and Future Perspectives

A functional food is a kind of food with special physiological effects that can improve health status or reduce illness. However, the active ingredients in functional foods are usually very low due to the instability and easy degradation of some nutrients. Therefore, improving the utilization rate of the effective ingredients in functional food has become the key problem. Nanomaterials have been widely used and studied in many fields due to their small size effect, high specific surface area, high target activity, and other characteristics. Therefore, it is a feasible method to process and modify functional food using nanotechnology. In this review, we summarize the nanoparticle delivery system and the food nanotechnology in the field of functional food. We also summarize and prospect the application, basic principle, and latest development of nano-functional food and put forward corresponding views.

Advances in Nanofabrication Technology for Nutraceuticals: New Insights and Future Trends

Bioactive components such as polyphenolics, flavonoids, bioactive peptides, pigments, and essential fatty acids were known to ward off some deadliest diseases. Nutraceuticals are those beneficial compounds that may be food or part of food that has come up with medical or health benefits. Nanoencapsulation and nanofabricated delivery systems are an imminent approach in the field of food sciences. The sustainable fabrication of nutraceuticals and biocompatible active components indisputably enhances the food grade and promotes good health. Nanofabricated delivery systems include carbohydrates-based, lipids (solid and liquid), and proteins-based delivery systems. Solid nano-delivery systems include lipid nanoparticles. Liquid nano-delivery systems include nanoliposomes and nanoemulsions. Physicochemical properties of nanoparticles such as size, charge, hydrophobicity, and targeting molecules affect the absorption, distribution, metabolism, and excretion of nano delivery systems. Advance research in toxicity studies is necessary to ensure the safety of the nanofabricated delivery systems, as the safety of nano delivery systems for use in food applications is unknown. Therefore, improved nanotechnology could play a pivotal role in developing functional foods, a contemporary concept assuring the consumers to provide programmed, high-priced, and high-quality research toward nanofabricated delivery systems.

Spiral-Dextrin Complex Crystals: Efficient Approach for Colon-Targeted Resveratrol Delivery

In this work, spiral dextrin/resveratrol (SD/Res) crystal, a new colon-specific drug-delivery system, was established by a novel method of encapsulation and cocrystallization to improve the antidigestion ability compared with the SD/Res inclusion complex (SD/Res IC) prepared by encapsulation and coprecipitation. X-ray diffraction (XRD) and scanning electron microscopy (SEM) revealed that the SD/Res crystal formed a more regular and perfect crystallite than SD/Res IC. Moreover, the encapsulation ability and thermostability of the SD/Res crystal were enhanced as the chain length of SD was increased. In vitro digestion indicated that SD/Res IC merely achieved small intestine-targeted release of resveratrol, while the SD/Res crystal could act as a colon-specific delivery system to protect resveratrol from degradation by gastric acid and pancreatic enzymes. The SD-1/Res crystal presented much higher thermal stability and stronger gastrointestinal stability than other SD/Res crystals and SD/Res ICs, which facilitated its application as a novel colon-target delivery system for resveratrol.

Preparation and Characterization of Soy Isoflavones Nanoparticles Using Polymerized Goat Milk Whey Protein as Wall Material

Soy isoflavones (SIF) are a group of polyphenolic compounds with health benefits. However, application of SIF in functional foods is limited due to its poor aqueous solubility. SIF nanoparticles with different concentrations were prepared using polymerized goat milk whey protein (PGWP) as wall material. The goat milk whey protein was prepared from raw milk by membrane processing technology. The encapsulation efficiencies of all the nanoparticles were found to be greater than 70%. The nanoparticles showed larger particle size and lower zeta potential compared with the PGWP. Fourier Transform Infrared Spectroscopy indicated that the secondary structure of goat milk whey protein was changed after interacting with SIF, with transformation of α-helix and β-sheet to disordered structures. Fluorescence data indicated that interactions between SIF and PGWP decreased the fluorescence intensity. All nanoparticles had spherical microstructure revealed by Transmission Electron Microscope. Data indicated that PGWP may be a good carrier material for the delivery of SIF to improve its applications in functional foods.

Stability of trypsin inhibitor isolated from potato fruit juice against pH and heating treatment and in vitro gastrointestinal digestion

Potato trypsin inhibitor (PTI) was obtained from imitated potato wastewater through a sustainable method of sequential acid precipitation, salting out, and ultrafiltration. PTI had a favorable inhibition with the low IC₅₀ of 6.861 ± 0.107 mg/L. To explore stability of PTI against pH and heating treatment, PTI secondary structure was investigated by circular dichroism and inhibition was determined using the BAPNA method. The results indicated that PTI exerted a certain heat resistance and excellent stability over a wide pH range. Also, correlation analysis displayed β-sheet and β-turn contents of PTI had a positive correlation with inhibition, whereas α-helix and random coil contents were negatively correlated with inhibition. During in vitro digestion, the limited loss rate of activity (29.28%) and degree of hydrolysis (24.39%) suggested that PTI presented sufficient resistance to gastrointestinal digestion. These findings would extend beneficial hints to convert potato wastewater by-product into the potential anti-obesity ingredient in future.