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Yahia EM, de Jesús Ornelas-Paz J, Brecht JK, García-Solís P, Elena Maldonado Celis M. The contribution of mango fruit (Mangifera indica L.) to human nutrition and health. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
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2
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Xie S, Qu P, Luo S, Wang C. Potential uses of milk proteins as encapsulation walls for bioactive compounds: A review. J Dairy Sci 2022; 105:7959-7971. [PMID: 36028346 DOI: 10.3168/jds.2021-21127] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Accepted: 05/11/2022] [Indexed: 11/19/2022]
Abstract
Milk proteins have received much awareness due to their bioactivity. However, their encapsulation functions have not attracted enough attention. Milk proteins as encapsulation walls can increase the bioavailability of bioactive compounds. As the benefits of bioactive compounds are critically determined by bioavailability, the effect of interactions between milk proteins and active substances is a critical topic. In the present review, we summarize the effects of milk proteins as encapsulation walls on the bioavailability of active substances with a special focus. The methods and mechanisms of interactions between milk proteins and active substances are also discussed. The evidence collected in the present review suggests that when active substances are encapsulated by milk proteins, the bioavailability of active substances can be significantly affected. This review also provides valuable guidelines for the use of milk protein-based microcarriers.
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Affiliation(s)
- Siyu Xie
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Peng Qu
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Shubo Luo
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110.
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3
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Partow AJ, Kim M, Fan P, Liu T, Tong Z, Jeong KC. Comprehensive in vitro and in vivo risk assessments of β-lactam antibiotic and β-lactamase inhibitor loaded chitosan nanoparticles. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.05.044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Tan Y, McClements DJ. Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review. Food Chem 2021; 348:129148. [PMID: 33515946 DOI: 10.1016/j.foodchem.2021.129148] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/21/2020] [Accepted: 01/17/2021] [Indexed: 02/07/2023]
Abstract
The potency of oil-soluble vitamins (vitamins A, D, E and K) in fortified foods can be improved by understanding how food matrices impact their bioavailability. In this review, the major food matrix effects influencing the bioavailability of oil-soluble vitamins are highlighted: oil content, oil composition, particle size, interfacial properties, and food additives. Droplet size and aggregation state in the human gut impact vitamin bioavailability by modulating lipid digestion, vitamin release, and vitamin solubilization. Vitamins in small isolated oil droplets typically have a higher bioavailability than those in large or aggregated ones. Emulsifiers, stabilizers, or texture modifiers can therefore affect bioavailability by influencing droplet size or aggregation. The dimensions of the hydrophobic domains in mixed micelles depends on lipid type: if the domains are too small, vitamin bioavailability is low. Overall, this review highlights the importance of carefully designing food matrices to improve vitamin bioavailability.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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5
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Klymchenko AS, Liu F, Collot M, Anton N. Dye-Loaded Nanoemulsions: Biomimetic Fluorescent Nanocarriers for Bioimaging and Nanomedicine. Adv Healthc Mater 2021; 10:e2001289. [PMID: 33052037 DOI: 10.1002/adhm.202001289] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/21/2020] [Indexed: 12/16/2022]
Abstract
Lipid nanoemulsions (NEs), owing to their controllable size (20 to 500 nm), stability and biocompatibility, are now frequently used in various fields, such as food, cosmetics, pharmaceuticals, drug delivery, and even as nanoreactors for chemical synthesis. Moreover, being composed of components generally recognized as safe (GRAS), they can be considered as "green" nanoparticles that mimic closely lipoproteins and intracellular lipid droplets. Therefore, they attracted attention as carriers of drugs and fluorescent dyes for both bioimaging and studying the fate of nanoemulsions in cells and small animals. In this review, the composition of dye-loaded NEs, methods for their preparation, and emerging biological applications are described. The design of bright fluorescent NEs with high dye loading and minimal aggregation-caused quenching (ACQ) is focused on. Common issues including dye leakage and NEs stability are discussed, highlighting advanced techniques for their characterization, such as Förster resonance energy transfer (FRET) and fluorescence correlation spectroscopy (FCS). Attempts to functionalize NEs surface are also discussed. Thereafter, biological applications for bioimaging and single-particle tracking in cells and small animals as well as biomedical applications for photodynamic therapy are described. Finally, challenges and future perspectives of fluorescent NEs are discussed.
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Affiliation(s)
- Andrey S. Klymchenko
- Laboratory of Biophotonic and Pathologies CNRS UMR 7021 Université de Strasbourg Faculté de Pharmacie, 74, Route du Rhin Illkirch 67401 France
| | - Fei Liu
- Laboratory of Biophotonic and Pathologies CNRS UMR 7021 Université de Strasbourg Faculté de Pharmacie, 74, Route du Rhin Illkirch 67401 France
- Université de Strasbourg CNRS CAMB UMR 7199 Strasbourg F‐67000 France
| | - Mayeul Collot
- Laboratory of Biophotonic and Pathologies CNRS UMR 7021 Université de Strasbourg Faculté de Pharmacie, 74, Route du Rhin Illkirch 67401 France
| | - Nicolas Anton
- Université de Strasbourg CNRS CAMB UMR 7199 Strasbourg F‐67000 France
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6
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Role of antioxidants on physicochemical properties and in vitro bioaccessibility of β-carotene loaded nanoemulsion under thermal and cold plasma discharge accelerated tests. Food Chem 2020; 339:128157. [PMID: 33152897 DOI: 10.1016/j.foodchem.2020.128157] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 09/09/2020] [Accepted: 09/18/2020] [Indexed: 01/22/2023]
Abstract
The effects of water soluble antioxidant (ascorbic acid and EDTA), fat soluble antioxidant (α-tocopherol) and amphiphilic antioxidant (ascorbyl palmitate; AP) on the chemical physics and bioaccessibility of β-carotene loaded nanoemulsions (CNE) were investigated. During accelerated storage at 45 °C for 15 days, AP showed the highest protective actions against particle size growth, color fading, lipid oxidation, and β-carotene degradation in CNE (p < 0.05). CNE with AP was then subjected to treat with cold plasma (CP) induced reactive species system under various powers and contact times compared to control. AP was able to protect physical and oxidative stabilities of CNE as well as β-carotene integrity. The highest in vitro lipid digestibility, bioaccessibility and β-carotene stability were found in CNE with AP (p < 0.05). However, those properties were lowered after CP exposure. The results indicated that AP was a promising antioxidant in improving physical stability, oxidative stability, β-carotene retention, and β-carotene bioaccessibility of CNE.
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7
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Ganesan K, Jayachandran M, Xu B. Diet-Derived Phytochemicals Targeting Colon Cancer Stem Cells and Microbiota in Colorectal Cancer. Int J Mol Sci 2020; 21:E3976. [PMID: 32492917 PMCID: PMC7312951 DOI: 10.3390/ijms21113976] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/28/2020] [Accepted: 05/30/2020] [Indexed: 02/06/2023] Open
Abstract
Colorectal cancer (CRC) is a fatal disease caused by the uncontrolled propagation and endurance of atypical colon cells. A person's lifestyle and eating pattern have significant impacts on the CRC in a positive and/or negative way. Diet-derived phytochemicals modulate the microbiome as well as targeting colon cancer stem cells (CSCs) that are found to offer significant protective effects against CRC, which were organized in an appropriate spot on the paper. All information on dietary phytochemicals, gut microbiome, CSCs, and their influence on CRC were accessed from the various databases and electronic search engines. The effectiveness of CRC can be reduced using various dietary phytochemicals or modulating microbiome that reduces or inverses the progression of a tumor as well as CSCs, which could be a promising and efficient way to reduce the burden of CRC. Phytochemicals with modulation of gut microbiome continue to be auspicious investigations in CRC through noticeable anti-tumorigenic effects and goals to CSCs, which provides new openings for cancer inhibition and treatment.
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Affiliation(s)
- Kumar Ganesan
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China; (K.G.); (M.J.)
- Laboratory and Clinical Research Institute for Pain, Department of Anesthesiology, The University of Hong Kong, Hong Kong SAR, China
| | - Muthukumaran Jayachandran
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China; (K.G.); (M.J.)
| | - Baojun Xu
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China; (K.G.); (M.J.)
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Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds. Foods 2020; 9:foods9030325. [PMID: 32168809 PMCID: PMC7143550 DOI: 10.3390/foods9030325] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/07/2020] [Accepted: 03/08/2020] [Indexed: 12/15/2022] Open
Abstract
Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated with a decreased risk of suffering chronic diseases. Nonetheless, due to their low solubility in aqueous matrices, high instability in food products during processing and preparation as well as poor bioavailability, the use of such compounds is sometimes limited. Recent advancements in encapsulation and protection of bioactive compounds has opened new possibilities for the development of novel food products. In this direction, the present review is attempting to describe encapsulation achievements, with special attention to nanostructured lipid-based delivery systems, i.e., nanoemulsions, multi-layer emulsions and liposomes. Functionality of bioactive compounds is directly associated with their bioavailability, which in turn is governed by several complex processes, including the passage through the gastrointestinal tract and transport to epithelial cells. Therefore, an overview of recent research on the properties of these nanostructured lipid-based delivery systems with a strong impact on the functionality of bioactive compounds will be also provided. Nanostructured lipid-based delivery systems might be used as a potential option to enhance the solubility, stability, absorption and, ultimately, functionality of bioactive compounds. Several studies have been performed in this line, modifying the composition of the nanostructures, such as the lipid-type or surfactants. Overall, influencing factors and strategies to improve the efficacy of encapsulated bioactive compounds within nanostructures have been successfully identified. This knowledge can be used to design effective targeted nanostructured lipid-based delivery systems for bioactive compounds. However, there is still a lack of information on food interactions, toxicity and long-term consumption of such nanostructures.
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Guo B, Oliviero T, Fogliano V, Ma Y, Chen F, Capuano E. Gastrointestinal Bioaccessibility and Colonic Fermentation of Fucoxanthin from the Extract of the Microalga Nitzschia laevis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1844-1850. [PMID: 31081326 PMCID: PMC7034079 DOI: 10.1021/acs.jafc.9b02496] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Affiliation(s)
- Bingbing Guo
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing 100871, People’s Republic of China
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands
| | - Teresa Oliviero
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands
| | - Yuwei Ma
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands
| | - Feng Chen
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing 100871, People’s Republic of China
- Institute for Advanced Study, Shenzhen University, Nanshan District, Shenzhen, Guangdong 518060, People’s Republic of China
| | - Edoardo Capuano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands
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10
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Wang T, Luo Y. Biological fate of ingested lipid-based nanoparticles: current understanding and future directions. NANOSCALE 2019; 11:11048-11063. [PMID: 31149694 DOI: 10.1039/c9nr03025e] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In recent decades, lipid-based nanoparticles (LN) have received considerable attention as nanoscale delivery systems to improve oral bioavailability of poorly absorbed bioactive compounds for health promotion and disease prevention. However, scientific studies on the biological fate of orally administered LN are very limited and the molecular mechanisms by which they are absorbed through the intestinal lumen into the circulation remain unclear. This paper aims to provide an overview of the biological fate of orally administered LN by reviewing recent studies on both cell and animal models. In general, the biological fate of ingested LN in the gastrointestinal tract is primarily determined by their initial physicochemical characteristics (such as the particle size, surface properties, composition and structure), and their absorption mainly occurs within the small intestine. In particular, depending upon the composition, LN can be either digestible or indigestible, with two distinct biological fates for each type of LN. The detailed absorption mechanisms and uptake pathways at molecular, cellular and whole body levels for each type of LN are discussed in detail. Limitations of current research and our vision for future directions to study the biological fate of ingested LN are also provided in this critical review.
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Affiliation(s)
- Taoran Wang
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.
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11
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Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions. Molecules 2019; 24:molecules24040727. [PMID: 30781596 PMCID: PMC6412677 DOI: 10.3390/molecules24040727] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2018] [Revised: 02/10/2019] [Accepted: 02/12/2019] [Indexed: 11/20/2022] Open
Abstract
Astaxanthin, a natural pigment carotenoid, is well known for its potential benefits to human health. However, its applications in the food industry are limited, due to its poor water-solubility and chemical instability. Six different emulsifiers were used to prepare astaxanthin-loaded emulsions, including whey protein isolate (WPI), polymerized whey protein (PWP), WPI-lecithin, PWP-lecithin, lecithin, and Tween20. The droplet size, zeta potential, storage stability, cytotoxicity, and astaxanthin uptake by Caco-2 cells were all investigated. The results showed that the droplet size of the emulsions ranged from 194 to 287 nm, depending on the type of emulsifier used. The entrapment efficiency of astaxanthin was as high as 90%. The astaxanthin-loaded emulsions showed good physicochemical stability during storage at 4 °C. The emulsifier type had a significant impact on the degradation rate of astaxanthin (p < 0.05). Cellular uptake of astaxanthin encapsulated into the emulsions was significantly higher than free astaxanthin (p < 0.05). Emulsion stabilized with WPI had the highest cellular uptake of astaxanthin (10.0 ± 0.2%), followed, in order, by that with PWP (8.49 ± 0.1%), WPI-lecithin (5.97 ± 0.1%), PWP-lecithin (5.05 ± 0.1%), lecithin (3.37 ± 0.2%), and Tween 20 (2.1 ± 0.1%). Results indicate that the whey protein-based emulsion has a high potential for improving the cellular uptake of astaxanthin.
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12
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Firoozy M, Anarjan N. Preparation of maltodextrin stabilized α-tocopherol nanoemulsions using solvent-displacement technique. FOOD SCI TECHNOL INT 2019; 25:404-413. [PMID: 30704297 DOI: 10.1177/1082013219825893] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
α-Tocopherol nanoemulsions were prepared in current research using various proportions of Polysorbate 20 and maltodextrin as binary stabilizer mixtures through solvent-displacement technique. The effects of maltodextrin proportion in stabilizer mixture, on physicochemical characteristics of gained nanoemulsions, namely average particle size, polydispersity index (PDI), zeta potential, conductivity, in vitro antioxidant activity, in vitro cellular uptake and their rheological parameters were studied. The results show that using maltodextrin, as surface active biopolymer, together with Polysorbate 20, as small molecular stabilizer, could improve the characteristics of nanoemulsions considerably. The studied characteristics of all prepared shear-thinning (pseudo-plastic) nanoemulsions were well fitted to maltodextrin proportions via various polynomial models using regression statistical analysis. Thus, applying the surface active polysaccharides as stabilizer, in nanoemulsion formulations, and tuning its proportions to general used small molecular emulsifiers, can develop more desired functional lipid such as α-tocopherol nanoemulsions for various water-based food and pharmaceutical uses.
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Affiliation(s)
- Mitra Firoozy
- Department of Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Navideh Anarjan
- Department of Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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13
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Properties and bioavailability assessment of shrimp astaxanthin loaded liposomes. Food Sci Biotechnol 2018; 28:529-537. [PMID: 30956865 DOI: 10.1007/s10068-018-0495-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 10/02/2018] [Accepted: 10/15/2018] [Indexed: 10/28/2022] Open
Abstract
This study aimed to investigate the effects of phospholipid composition on the properties and bioavailability of astaxanthin-loaded liposomes using cell culture. Two mixtures of phospholipids with different proportions of phosphatidylcholine (PC, 23% and 70%) were used at various concentrations (0.8, 1.6, and 2.0% w/v) to prepare astaxanthin-loaded liposomes, which were investigated for entrapment efficiency (EE), antioxidant activity, morphology and changes in astaxanthin properties during a storage period of 8 weeks at 4 °C. Furthermore, Caco-2 human colon adenocarcinoma cells were employed to examine the cellular uptake of astaxanthin-loaded liposomes. The highest EE was observed with astaxanthin-loaded liposomes containing 70% PC, and used at the concentration of 2.0% w/v. Liposomes maintained the antioxidant activity of astaxanthin. All liposomal preparations were non-toxic. Cellular uptake of astaxanthin-loaded liposomes containing 70% PC was significantly higher than that of 23% PC-containing liposomes (p < 0.05).
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14
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Moradi S, Anarjan N. Preparation and characterization of α-tocopherol nanocapsules based on gum Arabic-stabilized nanoemulsions. Food Sci Biotechnol 2018; 28:413-421. [PMID: 30956853 DOI: 10.1007/s10068-018-0478-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 09/07/2018] [Accepted: 09/18/2018] [Indexed: 12/26/2022] Open
Abstract
The preparation of water dispersed α-tocopherol nanocapsules through solvent-displacement technique using gum Arabic (GA) as natural stabilizing and emulsifying biopolymer, for a first time was aimed in current research. The effects of GA concentrations on physicochemical and biological characteristics of prepared nanocapsules, namely, mean particle size, size distribution, zeta potential, rheological properties, turbidity, in vitro antioxidant activity and cellular uptake were evaluated, subsequently. The result indicated that the mono modal size distributed water dispersible α-tocopherol nanocapsules could be successfully attained using selected technique in sizes ranged from 10.01 to 171.2 nm and zeta potential of - 13.5 to - 47.8 mv. The prepared nanocapsules showed the dilatant rheological properties and acceptable radical scavenging (antioxidant activity). The cellular uptake of samples were increased up to 12 times more than microsized α-tocopherol. Consequently, the prepared water dispersed nanosized α-tocopherol can effectively be used in water based food and beverage formulations as nutrition enhancer or natural preservatives.
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Affiliation(s)
- Seiran Moradi
- Department of Chemical Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Navideh Anarjan
- Department of Chemical Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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15
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Shen X, Zhao C, Lu J, Guo M. Physicochemical Properties of Whey-Protein-Stabilized Astaxanthin Nanodispersion and Its Transport via a Caco-2 Monolayer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1472-1478. [PMID: 29345928 DOI: 10.1021/acs.jafc.7b05284] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Astaxanthin nanodispersion was prepared using whey protein isolate (WPI) and polymerized whey protein (PWP) through an emulsification-evaporation technique. The physicochemical properties of the astaxanthin nanodispersion were evaluated, and the transport of astaxanthin was assessed using a Caco-2 cell monolayer model. The astaxanthin nanodispersions stabilized by WPI and PWP (2.5%, w/w) had a small particle size (121 ± 4.9 and 80.4 ± 5.9 nm, respectively), negative ζ potential (-19.3 ± 1.5 and -35.0 ± 2.2 mV, respectively), and high encapsulation efficiency (92.1 ± 2.9 and 93.5 ± 2.4%, respectively). Differential scanning calorimetry curves indicated that amorphous astaxanthin existed in both astaxanthin nanodispersions. Whey-protein-stabilized astaxanthin nanodispersion showed resistance to pepsin digestion but readily released astaxanthin after trypsin digestion. The nanodispersions showed no cytotoxicity to Caco-2 cells at a protein concentration below 10 mg/mL. WPI- and PWP-stabilized nanodispersions improved the apparent permeability coefficient (Papp) of Caco-2 cells to astaxanthin by 10.3- and 16.1-fold, respectively. The results indicated that whey-protein-stabilized nanodispersion is a good vehicle to deliver lipophilic bioactive compounds, such as astaxanthin, and to improve their bioavailability.
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Affiliation(s)
- Xue Shen
- College of Food Science and Engineering, Jilin University , Changchun, Jilin 130062, People's Republic of China
| | - Changhui Zhao
- College of Food Science and Engineering, Jilin University , Changchun, Jilin 130062, People's Republic of China
| | - Jing Lu
- College of Food Science and Engineering, Jilin University , Changchun, Jilin 130062, People's Republic of China
| | - Mingruo Guo
- College of Food Science and Engineering, Jilin University , Changchun, Jilin 130062, People's Republic of China
- Department of Food Science, Northeast Agricultural University , Harbin, Heilongjiang 150030, People's Republic of China
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont , 109 Carrigan Drive, 351 Carrigan Wing, Burlington, Vermont 05405, United States
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16
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Fan Y, Zhang Y, Yokoyama W, Yi J. Endocytosis of Corn Oil-Caseinate Emulsions In Vitro: Impacts of Droplet Sizes. NANOMATERIALS 2017; 7:nano7110349. [PMID: 29072633 PMCID: PMC5707566 DOI: 10.3390/nano7110349] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 10/20/2017] [Accepted: 10/24/2017] [Indexed: 12/16/2022]
Abstract
The relative uptake and mechanisms of lipid-based emulsions of three different particle diameters by Caco-2 cells were studied. The corn oil-sodium caseinate emulsions showed little or no cytotoxicity even at 2 mg/mL protein concentration for any of the three droplet size emulsions. Confocal laser scanning microscopy (CLSM) of Nile red containing emulsions showed that the lipid-based emulsions were absorbed by Caco-2 cells. A negative correlation between the mean droplet size and cellular uptake was observed. There was a time-dependent and energy-dependent uptake as shown by incubation at different times and treatment with sodium azide a general inhibitor of active transport. The endocytosis of lipid-based emulsions was size-dependent. The internalization of nanoemulsion droplets into Caco-2 cells mainly occurred through clathrin- and caveolae/lipid raft-related pathways, while macropinocytosis route played the most important role for 556 nm emulsion endocytosis as shown by the use of specific pathway inhibitors. Permeability of the emulsion through the apical or basal routes also suggested that active transport may be the main route for lipid-based nanoemulsions. The results may assist in the design and application of lipid-based nanoemulsions in nutraceuticals and pharmaceuticals delivery.
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Affiliation(s)
- Yuting Fan
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
| | - Yuzhu Zhang
- Western Regional Research Center, Agricultural Research Service (ARS), United States Department of Agriculture (USDA), Albany, CA 94710, USA.
| | - Wally Yokoyama
- Western Regional Research Center, Agricultural Research Service (ARS), United States Department of Agriculture (USDA), Albany, CA 94710, USA.
| | - Jiang Yi
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
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17
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Soukoulis C, Bohn T. A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids. Crit Rev Food Sci Nutr 2017; 58:1-36. [DOI: 10.1080/10408398.2014.971353] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Christos Soukoulis
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
| | - Torsten Bohn
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
- Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
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Ho KK, Schroën K, San Martín-González MF, Berton-Carabin CC. Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2016.12.001] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Liu F, Ma C, Zhang R, Gao Y, Julian McClements D. Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate. Food Chem 2017; 221:395-403. [DOI: 10.1016/j.foodchem.2016.10.057] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 09/20/2016] [Accepted: 10/12/2016] [Indexed: 10/20/2022]
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20
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Zhang J, Zhang X, Wang X, Huang Y, Yang B, Pan X, Wu C. The Influence of Maltodextrin on the Physicochemical Properties and Stabilization of Beta-carotene Emulsions. AAPS PharmSciTech 2017; 18:821-828. [PMID: 27350275 DOI: 10.1208/s12249-016-0572-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Accepted: 06/13/2016] [Indexed: 11/30/2022] Open
Abstract
Beta-carotene is important for fortification of nutritional products while its application is limited by instability. The influence of maltodextrin (MDX) on physicochemical properties and stability of beta-carotene emulsions stabilized by sodium caseinate (SC) was investigated. The emulsions were characterized by dynamic light scattering (DLS), laser diffraction (LD), transmission electron microscopy (TEM), rheometer, and turbiscan lab expert. The effects of pH, ionic strength, and freeze-thaw on stability of emulsions were observed. The emulsions could tolerate up to 2 mol/L NaCl or 10 mmol/L CaCl2 and showed Newtonian behavior. The droplet diameter, polydispersity index, and zeta-potential did not change obviously after 3 months storage at 4°C in dark conditions. The emulsions with MDX showed excellent freeze-thaw stability and gave favorite protection for beta-carotene. The retention ratio of beta-carotene in the emulsions with MDX was above 92.1% after 3 months storage while that in the one without MDX was only 62.7%. The study may provide a promising strategy to improve stability of sensitive nutraceuticals without adding synthetic antioxidants. The findings obtained could provide fundamental basis for rational design of emulsion delivery systems when freeze-thawing is required during manufacturing process or storage period.
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Ramos-Bueno RP, Romero-González R, González-Fernández MJ, Guil-Guerrero JL. Phytochemical composition and in vitro anti-tumour activities of selected tomato varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:488-496. [PMID: 27060896 DOI: 10.1002/jsfa.7750] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 03/28/2016] [Accepted: 04/03/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Previous studies indicated that tomato is a rich source of phytochemicals that act on different tumours. In this research, the phytochemical composition of selected tomato varieties was assessed by GLC and UHPLC/HPLC-MS, as well as their anti-tumour activities on HT-29 colorectal cancer cells. RESULTS Significant differences were found among tomato varieties; lycopene was high in Racimo, phenolics in Pera, sterols in Cherry, and linoleic acid predominated in all varieties. The MTT and LDH assays showed significant time- and concentration-dependent inhibitory/cytotoxic effects of all tomato varieties on HT-29 cells. Furthermore, the joint addition of tomato carotenoids and olive oil to HT-29 cell cultures induced inhibitory effects significantly higher than those obtained from each of them acting separately, while no actions were exercised in CCD-18 normal cells. CONCLUSION Tomato fruits constitute a healthy source of phytochemicals, although differences exist among varieties. In vitro, all of them inhibit colorectal cancer cell proliferation with Racimo variety at the top, and exercising a selective action on cancer cells by considering the lack of effects on CCD-18 cells. Furthermore, synergy was observed between olive oil and tomato carotenoids in inhibiting HT-29 cancer cell proliferation; conversely, phenolics showed no significant effects and hindered carotenoids actions. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Rebeca P Ramos-Bueno
- Food Technology Division, Agrifood Campus of International Excellence, ceiA3, University of Almería, E-04071, Almería, Spain
| | - Roberto Romero-González
- Research Group 'Analytical Chemistry of Contaminants', Department of Chemistry and Physics, Research Centre for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence, ceiA3, E-04071, Almeria, Spain
| | - María J González-Fernández
- Food Technology Division, Agrifood Campus of International Excellence, ceiA3, University of Almería, E-04071, Almería, Spain
| | - José L Guil-Guerrero
- Food Technology Division, Agrifood Campus of International Excellence, ceiA3, University of Almería, E-04071, Almería, Spain
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22
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Tan TB, Chu WC, Yussof NS, Abas F, Mirhosseini H, Cheah YK, Nehdi IA, Tan CP. Physicochemical, morphological and cellular uptake properties of lutein nanodispersions prepared by using surfactants with different stabilizing mechanisms. Food Funct 2016; 7:2043-51. [PMID: 27010495 DOI: 10.1039/c5fo01621e] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
In this study, we prepared a series of lutein nanodispersions via the solvent displacement method, by using surfactants with different stabilizing mechanisms. The surfactants used include Tween 80 (steric stabilization), sodium dodecyl sulfate (SDS; electrostatic stabilization), sodium caseinate (electrosteric stabilization) and SDS-Tween 80 (electrostatic-steric stabilization). We then characterized the resulting lutein nanodispersions in terms of their particle size, particle size distribution, zeta potential, lutein content, flow behavior, apparent viscosity, transmittance, color, morphological properties and their effects on cell viability and cellular uptake. The type of surfactant used significantly (p < 0.05) affected the physical properties of the nanodispersions, but the chemical properties (lutein content) remained unaffected. Transmission electron microscopy (TEM) images obtained from this study demonstrated that the solvent displacement method was capable of producing lutein nanodispersions containing spherical particles with sizes ranging from 66.20-125.25 nm, depending on the type of surfactant used. SDS and SDS-Tween 80 surfactants negatively affected the viability of the HT-29 cells used in this study. Thus, for the cellular uptake determination, only Tween 80 and sodium caseinate surfactants were used. The cellular uptake of the lutein nanodispersion stabilized by sodium caseinate was higher than that which was stabilized by Tween 80. All things considered, the type of surfactant with different stabilizing mechanisms did produce lutein nanodispersions with different characteristics. These findings would aid in future selection of surfactants in order to produce nanodispersions with desirable properties.
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Affiliation(s)
- Tai Boon Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Wern Cui Chu
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Nor Shariffa Yussof
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Hamed Mirhosseini
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Yoke Kqueen Cheah
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Imededdine Arbi Nehdi
- King Saud University, College of Science, Chemistry Department, Riyadh, Saudi Arabia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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23
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The physical stability and digestibility of β-carotene in oil-in-water sodium caseinate nanoemulsion. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9457-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Zhang Z, Zhang R, McClements DJ. Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.036] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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25
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Lu W, Kelly AL, Maguire P, Zhang H, Stanton C, Miao S. Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8659-8666. [PMID: 27778510 DOI: 10.1021/acs.jafc.6b04136] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In this study, an in vitro Caco-2 cell culture assay was employed to evaluate the correlation between emulsion structure and cellular uptake of encapsulated β-carotene. After 4 h of incubation, an emulsion stabilized with whey protein isolate showed the highest intracellular accumulation of β-carotene (1.06 μg), followed by that stabilized with sodium caseinate (0.60 μg) and Tween 80 (0.20 μg), which are 13-, 7.5-, and 2.5-fold higher than that of free β-carotene (0.08 μg), respectively. Emulsions with small droplet size (239 ± 5 nm) showed a higher cellular uptake of β-carotene (1.56 μg) than emulsiond with large droplet size (489 ± 9 nm) (0.93 μg) (p < 0.01). The results suggested that delivery in an emulsion significantly improved the cellular uptake of β-carotene and thus potentially its bioavailability; uptake was closely correlated with the interfacial composition and droplet size of emulsions. The findings support the potential for achieving optimal controlled and targeted delivery of bioactive nutrients by structuring emulsions.
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Affiliation(s)
- Wei Lu
- Teagasc Food Research Centre , Moorepark, Fermoy, Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork , Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork , Cork, Ireland
| | - Pierce Maguire
- CRANN & School of Physics, Trinity College Dublin , Dublin, Ireland
| | - Hongzhou Zhang
- CRANN & School of Physics, Trinity College Dublin , Dublin, Ireland
| | | | - Song Miao
- Teagasc Food Research Centre , Moorepark, Fermoy, Cork, Ireland
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26
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Bellary AN, Indiramma A, Prakash M, Sowbhagya H, Rastogi NK. Effect of Storage Conditions and Packaging Materials on Quality Parameters of Curcuminoids Impregnated Coconut and Raw Banana Slices. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12936] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ashwini N. Bellary
- Nonthermal Processing Laboratory, Department of Food Engineering; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - A.R. Indiramma
- Department of Food Packaging Technology; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - Maya Prakash
- Department of Sensory Science and Traditional Foods; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - H.B. Sowbhagya
- Department of Spice and Flavour Technology; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - Navin K. Rastogi
- Nonthermal Processing Laboratory, Department of Food Engineering; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
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27
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Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.11.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Yi J, Fan Y, Yokoyama W, Zhang Y, Zhao L. Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1970-1976. [PMID: 26881704 DOI: 10.1021/acs.jafc.5b05478] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The goal of this study was to see the impact on the retention and isomerization of encapsulated β-carotene (BC) in nanoemulsions fortified with natural antioxidants (α-tocopherol (AT) and l-ascorbic acid (AA)). The physical stability of nanoemulsion, oxidative stability, and isomerization of all-trans-β-carotene (BC) in oil-in-water (O/W) nanoemulsions were determined in the presence or absence of natural antioxidants at 25 and 50 °C at certain intervals of time by high-performance liquid chromatography (HPLC). Sodium caseinate was used as the emulsifier, and corn oil (CO) was more protective than medium-chain triglycerides (MCT) and used for isomerization studies. Mean diameters of control (without antioxidants) and AA- and AT-fortified particles were similar. Mean particle diameter of nanoemulsions increased from 10 to 25 nm at 25 °C and from 40 to 50 nm at 50 °C during 30 days of storage. The isomerization from all-trans-BC to cis-BC isomers was inhibited by antioxidants. The isomerization rates were in the following order: 13-cis-BC > 15-cis-BC > 9-cis-BC. AT had better antioxidant activities than AA in inhibiting BC degradation in O/W nanoemulsions. The results indicated that BC encapsulated in nanoemulsions supplemented with antioxidants could significantly improve BC's chemical stability.
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Affiliation(s)
- Jiang Yi
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
| | - Yuting Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Wallace Yokoyama
- Western Regional Research Center, ARS, U.S. Department of Agriculture , Albany, California 94710, United States
| | - Yuzhu Zhang
- Western Regional Research Center, ARS, U.S. Department of Agriculture , Albany, California 94710, United States
| | - Liqing Zhao
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
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29
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Castagnini J, Betoret N, Betoret E, Fito P. Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.044] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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30
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Neves MA, Wang Z, Kobayashi I, Nakajima M. Assessment of Oxidative Stability in Fish Oil-in-Water Emulsions: Effect of Emulsification Process, Droplet Size and Storage Temperature. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12316] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marcos A. Neves
- Faculty of Life and Environmental Sciences; University of Tsukuba; Tsukuba Ibaraki 305-8577 Japan
- Alliance for Research on North Africa (ARENA); University of Tsukuba; Tsukuba Ibaraki 305-8572 Japan
- Food Engineering Division; National Food Research Institute, NARO; Tsukuba Ibaraki 305-8642 Japan
| | - Zheng Wang
- Faculty of Life and Environmental Sciences; University of Tsukuba; Tsukuba Ibaraki 305-8577 Japan
- Alliance for Research on North Africa (ARENA); University of Tsukuba; Tsukuba Ibaraki 305-8572 Japan
- Food Engineering Division; National Food Research Institute, NARO; Tsukuba Ibaraki 305-8642 Japan
| | - Isao Kobayashi
- Alliance for Research on North Africa (ARENA); University of Tsukuba; Tsukuba Ibaraki 305-8572 Japan
- Food Engineering Division; National Food Research Institute, NARO; Tsukuba Ibaraki 305-8642 Japan
| | - Mitsutoshi Nakajima
- Faculty of Life and Environmental Sciences; University of Tsukuba; Tsukuba Ibaraki 305-8577 Japan
- Alliance for Research on North Africa (ARENA); University of Tsukuba; Tsukuba Ibaraki 305-8572 Japan
- Food Engineering Division; National Food Research Institute, NARO; Tsukuba Ibaraki 305-8642 Japan
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31
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McClements DJ, Zou L, Zhang R, Salvia-Trujillo L, Kumosani T, Xiao H. Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12170] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- David Julian McClements
- Biopolymers and Colloids Laboratory, Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst Mass 01003 U.S.A
- Biochemistry Dept., Faculty of Science, Production of Bioproducts for Industrial Applications Research Group and Experimental Biochemistry Unit; King Fahd Medical Research Center, King Abdulaziz Univ; Jeddah Saudi Arabia
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Ruojie Zhang
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Laura Salvia-Trujillo
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Taha Kumosani
- Biochemistry Dept., Faculty of Science, Production of Bioproducts for Industrial Applications Research Group and Experimental Biochemistry Unit; King Fahd Medical Research Center, King Abdulaziz Univ; Jeddah Saudi Arabia
| | - Hang Xiao
- Biopolymers and Colloids Laboratory, Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst Mass 01003 U.S.A
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32
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Submicron complex lipid carriers for curcumin delivery to intestinal epithelial cells: Effect of different emulsifiers on bioaccessibility and cell uptake. Int J Pharm 2015; 494:357-69. [DOI: 10.1016/j.ijpharm.2015.08.039] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 08/12/2015] [Accepted: 08/13/2015] [Indexed: 01/26/2023]
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33
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Paul D, Mukherjee S, Chakraborty R, Mallick SK, Dhar P. Comparative real-time study of cellular uptake of a formulated conjugated linolenic acid rich nano and conventional macro emulsions and their bioactivity in ex vivo models for parenteral applications. Colloids Surf B Biointerfaces 2015; 126:426-36. [PMID: 25579219 DOI: 10.1016/j.colsurfb.2014.12.046] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Revised: 12/05/2014] [Accepted: 12/26/2014] [Indexed: 01/08/2023]
Abstract
The objective of the present study was to fabricate and monitor real-time, impact of a stable conjugated linolenic acid, α-eleostearic acid (ESA) rich nanoemulsion (NE) formulation (d < 200 nm) vis-à-vis ESA conventional emulsion (CE) system in ex vivo systems against both endogenous and exogenous reactive oxygen species (ROS). Accordingly, stable nanoemulsion formulation of ESA was engineered with the aid of bitter melon seed oil and non-toxic excipients. Morphology and particle size of the emulsion formulations were studied to validate stability. The real-time rapid uptake of the ESA NE and its increased prophylactic efficacy against induced endogenous and exogenous ROS in terms of cell viability and membrane integrity was evaluated flow-cytometrically and with fluorescence microscopic analysis of different primary cells. It was found that the fabricated non-toxic ESA NE had stable parameters (hydrodynamic mean diameter, particle size distribution and zeta potential) for over 12 weeks. Further, ESA NE at a concentration of ∼ 70 μM exhibited maximum efficacy in protecting cells from oxidative damage against both endogenous and exogenous ROS in lymphocytes and hepatocytes as compared to its corresponding presence in the CE formulation. This study provides a real-time empirical evidence on the influence of nano formulation in enhancing bioavailability and antioxidative properties of ESA.
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Affiliation(s)
- Debjyoti Paul
- Laboratory of Food Science & Technology, Food & Nutrition Division, University of Calcutta, 20 B Judges Court Road, Kolkata, West Bengal 700027,India; Centre for Research in Nanoscience & Nanotechnology, University of Calcutta, JD 2, Sector III, Salt Lake City, Kolkata, West Bengal 700098, India
| | - Sayani Mukherjee
- Laboratory of Food Science & Technology, Food & Nutrition Division, University of Calcutta, 20 B Judges Court Road, Kolkata, West Bengal 700027,India; Centre for Research in Nanoscience & Nanotechnology, University of Calcutta, JD 2, Sector III, Salt Lake City, Kolkata, West Bengal 700098, India
| | - Rajarshi Chakraborty
- Department of Biochemistry, University of Calcutta, 35, Ballygunge Circular Road, Kolkata, West Bengal 700019, India
| | - Sanjaya K Mallick
- Centre for Research in Nanoscience & Nanotechnology, University of Calcutta, JD 2, Sector III, Salt Lake City, Kolkata, West Bengal 700098, India
| | - Pubali Dhar
- Laboratory of Food Science & Technology, Food & Nutrition Division, University of Calcutta, 20 B Judges Court Road, Kolkata, West Bengal 700027,India; Centre for Research in Nanoscience & Nanotechnology, University of Calcutta, JD 2, Sector III, Salt Lake City, Kolkata, West Bengal 700098, India.
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Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems. Food Funct 2015; 6:84-97. [DOI: 10.1039/c4fo00725e] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Impact of free fatty acid chain length on vitamin E bioaccessibility: long chain FFAs form mixed micelles that easily accommodate vitamin E, whereas medium chain FFAs do not.
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Affiliation(s)
- Ying Yang
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Eric Andrew Decker
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
- Department of Biochemistry
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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Carotenoids, inflammation, and oxidative stress--implications of cellular signaling pathways and relation to chronic disease prevention. Nutr Res 2014; 34:907-29. [PMID: 25134454 DOI: 10.1016/j.nutres.2014.07.010] [Citation(s) in RCA: 390] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Revised: 06/24/2014] [Accepted: 07/14/2014] [Indexed: 12/31/2022]
Abstract
Several epidemiologic studies have shown that diets rich in fruits and vegetables reduce the risk of developing several chronic diseases, such as type 2 diabetes, atherosclerosis, and cancer. These diseases are linked with systemic, low-grade chronic inflammation. Although controversy persists on the bioactive ingredients, several secondary plant metabolites have been associated with these beneficial health effects. Carotenoids represent the most abundant lipid-soluble phytochemicals, and in vitro and in vivo studies have suggested that they have antioxidant, antiapoptotic, and anti-inflammatory properties. Recently, many of these properties have been linked to the effect of carotenoids on intracellular signaling cascades, thereby influencing gene expression and protein translation. By blocking the translocation of nuclear factor κB to the nucleus, carotenoids are able to interact with the nuclear factor κB pathway and thus inhibit the downstream production of inflammatory cytokines, such as interleukin-8 or prostaglandin E2. Carotenoids can also block oxidative stress by interacting with the nuclear factor erythroid 2-related factor 2 pathway, enhancing its translocation into the nucleus, and activating phase II enzymes and antioxidants, such as glutathione-S-transferases. In this review, which is organized into in vitro, animal, and human investigations, we summarized current knowledge on carotenoids and metabolites with respect to their ability to modulate inflammatory and oxidative stress pathways and discuss potential dose-health relations. Although many pathways involved in the bioactivity of carotenoids have been revealed, future research should be directed toward dose-response relations of carotenoids, their metabolites, and their effect on transcription factors and metabolism.
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Yada RY, Buck N, Canady R, DeMerlis C, Duncan T, Janer G, Juneja L, Lin M, McClements DJ, Noonan G, Oxley J, Sabliov C, Tsytsikova L, Vázquez-Campos S, Yourick J, Zhong Q, Thurmond S. Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract. Compr Rev Food Sci Food Saf 2014; 13:730-744. [DOI: 10.1111/1541-4337.12076] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2014] [Accepted: 03/25/2014] [Indexed: 12/30/2022]
Affiliation(s)
| | - Neil Buck
- on behalf of the ILSI Europe Novel Foods and Nanotechnology Task Force; Brussels Belgium
| | - Richard Canady
- Intl. Life Sciences Inst. Research Foundation; Washington DC USA
| | | | | | | | | | | | | | | | | | | | | | | | - Jeff Yourick
- US Food and Drug Administration; College Park MD USA
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37
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Frede K, Henze A, Khalil M, Baldermann S, Schweigert FJ, Rawel H. Stability and cellular uptake of lutein-loaded emulsions. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.03.011] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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38
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Anarjan N, Jafarizadeh Malmiri H, Ling TC, Tan CP. Effects of pH, Ions, and Thermal Treatments on Physical Stability of Astaxanthin Nanodispersions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.685680] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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40
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Intracellular fate of retinyl acetate-loaded submicron delivery systems by in vitro intestinal epithelial cells: A comparison between whey protein-stabilised submicron droplets and micelles stabilised with polysorbate 80. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.059] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Anarjan N, Tan CP. Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents. Int J Food Sci Nutr 2013; 64:744-8. [PMID: 23590613 DOI: 10.3109/09637486.2013.783001] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The emulsification and stabilization ability of four selected polysaccharides, namely, gum Arabic, xanthan gum, pectin and methyl cellulose, in the preparation of water-dispersible astaxanthin nanoparticles using the emulsification-evaporation technique was investigated in this study. The chemical and molecular structure of polysaccharides had significant effects (p < 0.05) on the physicochemical properties of the prepared astaxanthin nanodispersions. Among all prepared nanodispersions, sample produced and stabilized using gum Arabic showed the smallest average particle size (295 nm) and highest physical stability. The observed considerable degradation of astaxanthin in the resulting nanodispersions during processing (24-70% w/w) and storage at 10 °C for 30 d (86-96% w/w) illustrated the limited chemical stability of polysaccharide-stabilized nanodispersions.
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Affiliation(s)
- Navideh Anarjan
- Young Researchers and Elites Club, East Azarbaijan Science and Research Branch, Islamic Azad University, Tabriz, Iran
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Horvat M, Emin MA, Hochstein B, Willenbacher N, Schuchmann HP. Influence of medium-chain triglycerides on expansion and rheological properties of extruded corn starch. Carbohydr Polym 2013; 93:492-8. [DOI: 10.1016/j.carbpol.2012.12.052] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2012] [Revised: 12/10/2012] [Accepted: 12/13/2012] [Indexed: 10/27/2022]
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Analysis of the dispersive mixing efficiency in a twin-screw extrusion processing of starch based matrix. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.008] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Anarjan N, Tan CP. Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems. Food Chem 2013; 139:527-31. [PMID: 23561141 DOI: 10.1016/j.foodchem.2013.01.012] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Revised: 01/10/2013] [Accepted: 01/12/2013] [Indexed: 11/26/2022]
Abstract
Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised water as a control were evaluated. The nanodispersions displayed significantly (p<0.05) better stability in food systems compared to the control. The effects of stabilisers and dilution factor were also studied. In skimmed milk and deionised water, the type of stabiliser had a significant effect (p<0.05) on astaxanthin degradation during storage. In vitro cellular uptake of astaxanthin from diluted astaxanthin nanodispersions in selected food systems was also evaluated. The cellular uptake of astaxanthin nanodispersions in skimmed milk was significantly higher (p<0.05) than that of astaxanthin nanodispersions in orange juice and deionised water. High in vitro cellular uptake of astaxanthin from the prepared astaxanthin nanodispersions can be achieved via incorporation into protein-based foods such as milk.
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Affiliation(s)
- Navideh Anarjan
- Young Researchers and Elites Club, East Azarbaijan Science and research Branch, Islamic Azad University, Tabriz, Iran
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Schuchmann HP, Köhler K, Emin MA, Schubert H. Food Process Engineering Research and Innovation in a Fast Changing World: Paradigms/Case Studies. FOOD ENGINEERING SERIES 2013. [DOI: 10.1007/978-1-4614-7906-2_2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Qian C, Decker EA, Xiao H, McClements DJ. Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants. Food Chem 2012; 135:1036-43. [DOI: 10.1016/j.foodchem.2012.05.085] [Citation(s) in RCA: 95] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2012] [Revised: 04/03/2012] [Accepted: 05/22/2012] [Indexed: 10/28/2022]
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Emin M, Schmidt U, van der Goot A, Schuchmann H. Coalescence of oil droplets in plasticized starch matrix in simple shear flow. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Anarjan N, Tan CP, Nehdi IA, Ling TC. Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation. Food Chem 2012; 135:1303-9. [DOI: 10.1016/j.foodchem.2012.05.091] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2011] [Revised: 04/19/2012] [Accepted: 05/23/2012] [Indexed: 10/28/2022]
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Emin MA, Mayer-Miebach E, Schuchmann HP. Retention of β-carotene as a model substance for lipophilic phytochemicals during extrusion cooking. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.04.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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