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Velasco J, Gil MJ, Wen YQ, García-González A, Ruiz-Méndez MV. New Insights into the Loss of Antioxidant Effectiveness of Phenolic Compounds in Vegetable Oils in the Presence of Phosphatidylcholine. Antioxidants (Basel) 2023; 12:1993. [PMID: 38001846 PMCID: PMC10669491 DOI: 10.3390/antiox12111993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 11/03/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
It has been proposed that lipid oxidation reactions in edible oils primarily occur in reverse micelles (RM) of amphiphilic components. While the prooxidative effect of RM has been demonstrated, the mechanism involved is not fully understood. Both reductions and enhancements in the antioxidant efficacy (AE) of α-tocopherol and Trolox have been observed in different studies when phosphatidylcholine (PC) was added and PC RM were formed. However, most of these investigations employed lipid systems consisting of stripped vegetable oil diluted in saturated medium-chain triacylglycerols (MCT) and utilized antioxidant concentrations well below those found in edible oils. These two specific factors were investigated in the present study. The effect of RM of purified egg yolk PC on the AE of 1.16 mmol kg-1 α-tocopherol or Trolox in stripped sunflower oil (SSO) was studied by the Rancimat (100 °C) and oven (50 °C) tests. Increasing PC concentrations (50-1000 ppm) had no significant impact on α-tocopherol, but substantial reductions in AE were observed for Trolox. This phenomenon may be attributed to the partitioning of Trolox into the pre-existing PC micelles, suggesting that primary oxidation reactions occurred in the continuous lipid phase. In addition, the effectiveness of both antioxidants decreased significantly in the presence of PC when a low antioxidant concentration (0.06 mmol kg-1) was assayed in SSO:MCT (1:3, w/w).
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Affiliation(s)
- Joaquín Velasco
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
| | - María-Jesús Gil
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
| | - Yun-Qi Wen
- College of Food Science and Technology, Ocean University of China, No. 5 Yu Shan Road, Qingdao 266003, China;
| | - Aída García-González
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
| | - María-Victoria Ruiz-Méndez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, 41013 Sevilla, Spain; (M.-J.G.); (A.G.-G.); (M.-V.R.-M.)
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2
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Wang Z, Hu X, Hamaker BR, Zhang T, Miao M. Development of phytoglycogen-derived core-shell-corona nanoparticles complexed with conjugated linoleic acid. Food Funct 2023; 14:6376-6384. [PMID: 37335179 DOI: 10.1039/d3fo00281k] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
Phytoglycogen-derived self-assembled nanoparticles (SMPG/CLA) and enzymatic-assembled nanoparticles (EMPG/CLA) were fabricated for delivery of conjugated linoleic acid (CLA). After measuring the loading rate and yield, the optimal ratio for both assembled host-guest complexes was 1 : 10, and the maximum loading rate and yield for EMPG/CLA were 1.6% and 88.1%, respectively, higher than those of SMPG/CLA. Structural characterization studies showed that the assembled inclusion complexes were successfully constructed, and had a specific spatial architecture with inner-core amorphous and external-shell crystalline parts. A higher protective effect against oxidation of EMPG/CLA was observed than that of SMPG/CLA, supporting efficient complexation for a higher order crystalline structure. After 1 h of gastrointestinal digestion under the simulated conditions, 58.7% of CLA was released from EMPG/CLA, which was lower than that released from SMPG/CLA (73.8%). These results indicated that in situ enzymatic-assembled phytoglycogen-derived nanoparticles might be a promising carrier platform for protection and targeted delivery of hydrophobic bioactive ingredients.
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Affiliation(s)
- Ziqi Wang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Xiuting Hu
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Bruce R Hamaker
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Tao Zhang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China.
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3
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Keramat M, Ehsandoost E, Golmakani MT. Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region. Foods 2023; 12:foods12061191. [PMID: 36981117 PMCID: PMC10048451 DOI: 10.3390/foods12061191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/03/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
In recent years, new approaches have been developed to limit the oxidation of oil-based food products by inhibiting peroxidation at the interfacial region. This review article describes and discusses these particular approaches. In bulk oils, modifying the polarity of antioxidants by chemical methods (e.g., esterifying antioxidants with fatty alcohol or fatty acids) and combining antioxidants with surfactants with low hydrophilic–lipophilic balance value (e.g., lecithin and polyglycerol polyricinoleate) can be effective strategies for inhibiting peroxidation. Compared to monolayer emulsions, a thick interfacial layer in multilayer emulsions and Pickering emulsions can act as a physical barrier. Meanwhile, high viscosity of the water phase in emulsion gels tends to hinder the diffusion of pro-oxidants into the interfacial region. Furthermore, applying surface-active substances with antioxidant properties (such as proteins, peptides, polysaccharides, and complexes of protein-polysaccharide, protein-polyphenol, protein-saponin, and protein-polysaccharide-polyphenol) that adsorb at the interfacial area is another novel method for enhancing oil-in-water emulsion oxidative stability. Furthermore, localizing antioxidants at the interfacial region through lipophilization of hydrophilic antioxidants, conjugating antioxidants with surfactants, or entrapping antioxidants into Pickering particles can be considered new strategies for reducing the emulsion peroxidation.
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4
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Lv W, Xu D. Docosahexaenoic Acid Delivery Systems, Bioavailability, Functionality, and Applications: A Review. Foods 2022; 11:2685. [PMID: 36076867 PMCID: PMC9455885 DOI: 10.3390/foods11172685] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/16/2022] [Accepted: 08/31/2022] [Indexed: 12/19/2022] Open
Abstract
Docosahexaenoic acid (DHA), mainly found in microalgae and fish oil, is crucial for the growth and development of visual, neurological, and brain. In addition, DHA has been found to improve metabolic disorders associated with obesity and has anti-inflammatory, anti-obesity, and anti-adipogenesis effects. However, DHA applications in food are often limited due to its low water solubility, instability, and poor bioavailability. Therefore, delivery systems have been developed to enhance the remainder of DHA activity and increase DHA homeostasis and bioavailability. This review focused on the different DHA delivery systems and the in vitro and in vivo digestive characteristics. The research progress on cardiovascular diseases, diabetes, visual, neurological/brain, anti-obesity, anti-inflammatory, food applications, future trends, and the development potential of DHA delivery systems were also reviewed. DHA delivery systems could overcome the instability of DHA in gastrointestinal digestion, improve the bioavailability of DHA, and better play the role of its functionality.
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Affiliation(s)
- Wenwen Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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5
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Kaewtathip T, Wattana-Amorn P, Boonsupthip W, Lorjaroenphon Y, Klinkesorn U. Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity. Food Chem 2022; 393:133329. [PMID: 35653997 DOI: 10.1016/j.foodchem.2022.133329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 05/22/2022] [Accepted: 05/25/2022] [Indexed: 11/19/2022]
Abstract
Maillard reaction products (MRPs) between chitosan and various sugars with enhanced antioxidant activity were previously produced. However, few reports address the chitosan and corn syrup solids system that has been successfully used to encapsulate nutraceutical oils. Maillard reaction is pH-responsive, the influence of solution pH on the formation kinetic and antioxidant activity of MRPs was therefore evaluated in this work. FT-IR and zeta-potential results confirmed the formation of MRPs between chitosan and corn syrup solids. Possible Amadori compounds signals were observed clearly in the 1H NMR spectrum. Brown color development depended on initial solution pH, following a zero-order kinetic regression. Antioxidant activity of reaction products was higher than the native system and increased with an increase in the initial pH of the solution. Developed MRPs with a dual function as antioxidant and encapsulant can possibly be used to protect emulsified oil from oxidation.
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Affiliation(s)
- Thipthida Kaewtathip
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
| | - Pakorn Wattana-Amorn
- Department of Chemistry, Special Research Unit for Advanced Magnetic Resonance and Center of Excellence for Innovation in Chemistry, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
| | - Waraporn Boonsupthip
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Yaowapa Lorjaroenphon
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Utai Klinkesorn
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
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6
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Tang W, Pang S, Luo Y, Sun Q, Tian Q, Pu C. Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materials. Food Funct 2022; 13:4734-4747. [PMID: 35388381 DOI: 10.1039/d1fo03500b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to prepare fish oil microcapsules by freeze-drying an emulsion co-stabilized by rice bran protein fibrils (RBPFs) and xanthan gum (XG) to improve the oxidation stability and controlled release effect. Emulsions stabilized either solely by RBPFs or unfibrillated rice bran protein (RBP) or by a combination of RBP and XG were also fabricated as microcapsule templates for comparison. The rheological properties, particle size, and zeta potential of the emulsions were examined. In addition, the characteristics of the fish oil microcapsules such as surface oil content, encapsulation efficiency, water activity, moisture content, morphological structure, oxidation stability, and digestive performance were also assessed. The rheological properties revealed that the addition of XG increased the storage modulus of the emulsion and reduced the loss modulus and apparent viscosity. At shear rates of 0-100 s-1, the fish oil emulsion did not exhibit any gel properties or shear thinning. Fibrillation increased the particle size of the fish oil emulsion, whereas adding XG reduced the droplet size. The combination of RBP fibrillation and XG addition provided the highest encapsulation efficiency for fish oil. Fibrillation reduced the water activity and moisture content of the fish oil microcapsules. The anisotropy of the fibrils and the high viscosity of XG produced a layer of wrapping on the continuous heterogeneous surface of the freeze-dried powder particles. RBPF/XG microcapsules stored at 45 °C for 1 month had the lowest peroxide value and thiobarbituric acid value, the lowest surface oil content, and the lightest yellowness. These results suggest that the combination of RBPFs and XG provides better encapsulation and protective effects for fish oil microcapsules. Upon simulated digestion, the microcapsules containing XG and RBPFs exhibited a more favorable controlled release of free fatty acids. These findings indicate that microcapsules formed from emulsions co-stabilized by XG and RBPFs are suitable for encapsulating fish oil in functional foods.
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Affiliation(s)
- Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Shuxian Pang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yongxue Luo
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Qin Tian
- National Research Center for Geoanalysis, Beijing 100037, China
| | - Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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7
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Lavelli V, Sereikaitė J. Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review. Foods 2022; 11:317. [PMID: 35159470 PMCID: PMC8834023 DOI: 10.3390/foods11030317] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/20/2022] [Indexed: 01/29/2023] Open
Abstract
The provitamin A activity of β-carotene is of primary interest to address one of the world's major malnutrition concerns. β carotene is a fat-soluble compound and its bioavailability from natural sources is very poor. Hence, studies have been focused on the development of specific core/shell micro- or nano-structures that encapsulate β-carotene in order to allow its dispersion in liquid systems and improve its bioavailability. One key objective when developing these structures is also to accomplish β-carotene stability. The aim of this review is to collect kinetic data (rate constants, activation energy) on the degradation of encapsulated β-carotene in order to derive knowledge on the possibility for these systems to be scaled-up to the industrial production of functional foods. Results showed that most of the nano- and micro-structures designed for β-carotene encapsulation and dispersion in the water phase provide better protection with respect to a natural matrix, such as carrot juice, increasing the β-carotene half-life from about 30 d to more than 100 d at room temperature. One promising approach to increase β-carotene stability was found to be the use of wall material, surfactants, or co-encapsulated compounds with antioxidant activity. Moreover, a successful approach was the design of structures, where the core is partially or fully solidified; alternatively, either the core or the interface or the outer phase are gelled. The data collected could serve as a basis for the rational design of structures for β-carotene encapsulation, where new ingredients, especially the extraordinary natural array of hydrocolloids, are applied.
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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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8
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Copado CN, Julio LM, Diehl BW, Ixtaina VY, Tomás MC. Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112206] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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Alexandraki S, Leontidis E. Towards the systematic design of multilayer O/W emulsions with tannic acid as an interfacial antioxidant. RSC Adv 2021; 11:23616-23626. [PMID: 35479771 PMCID: PMC9036574 DOI: 10.1039/d1ra03512f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Accepted: 06/30/2021] [Indexed: 11/21/2022] Open
Abstract
This work discusses the possibility of designing multilayer oil-in-water emulsions to introduce the maximum possible amount of an antioxidant at the droplet interfaces for the optimal protection of a linseed oil core against oxidation, using a systematic three-step colloidal procedure. An antioxidant (here Tannic Acid - TA) is chosen and its interactions with a primary emulsifier (here Bovine Serum Albumin - BSA) and several polysaccharides are first examined in solution using turbidity measurements. As a second step, LbL deposition on solid surfaces is used to determine which of the polysaccharides to combine with BSA and tannic acid in a multilayer system to ensure maximum presence of tannic acid in the films. From UV-vis and polarization modulation infrared reflection-absorption (PM-IRRAS) spectroscopic measurements it is suggested that the best components to use in a multilayer emulsion droplet, together with BSA and TA, are chitosan and pectin. BSA, chitosan and pectin are subsequently used for the formation of three-layer linseed oil emulsions, and tannic acid is introduced into any of the three layers as an antioxidant. The effect of the exact placement of tannic acid on the oxidative stabilization of linseed oil is assessed by monitoring the fluorescence of Nile red, dissolved in the oil droplets, under the attack of radicals generated in the aqueous phase of the emulsion. From the results it appears that the three-stage procedure presented here can serve to identify successful combinations of interfacial components of multilayer emulsions. It is also concluded that the exact interfacial placement of the antioxidant plays an important role in the oxidative stabilization of the valuable oil core.
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Affiliation(s)
- Savvia Alexandraki
- Department of Chemistry, University of Cyprus P. O Box 20537 Nicosia 1678 Cyprus
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10
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Wang Y, Zhang T, Liu R, Chang M, Wei W, Jin Q, Wang X. New perspective toward nutritional support for malnourished cancer patients: Role of lipids. Compr Rev Food Sci Food Saf 2021; 20:1381-1421. [PMID: 33533186 DOI: 10.1111/1541-4337.12706] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 12/01/2020] [Accepted: 12/28/2020] [Indexed: 12/13/2022]
Abstract
To improve the difficulties related to malnutrition, nutritional support has become an essential part of multidisciplinary comprehensive treatment for cancer. Lipids are essential nutrient source for the human body, and nowadays in clinical practices, it has a positive interventional effect on patients suffering from cancer. However, contribution of lipids in nutritional support of cancer patients is still poorly understood. Moreover, the sensory and physicochemical properties of lipids can severely restrict their applications in lipid-rich formula foods. In this review article, for the first time, we have presented a summary of the existing studies which were related to the associations between different lipids and improved malnutrition in cancer patients and discussed possible mechanisms. Subsequently, we discussed the challenges and effective solutions during processing of lipids into formula foods. Further, by considering existing problems in current lipid nutritional support, we proposed a novel method for the treatment of malnutrition, including developing individualized lipid nutrition for different patients depending on the individual's genotype and enterotype. Nonetheless, this review study provides a new direction for future research on nutritional support and the development of lipid-rich formula foods for cancer patients, and probably will help to improve the efficacy of lipids in the treatment of cancer malnutrition.
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Affiliation(s)
- Yandan Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tao Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruijie Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ming Chang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Wei
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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11
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Mundo JLM, Zhou H, Tan Y, Liu J, McClements DJ. Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition. Food Res Int 2020; 140:109864. [PMID: 33648182 DOI: 10.1016/j.foodres.2020.109864] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 10/27/2020] [Accepted: 10/28/2020] [Indexed: 12/20/2022]
Abstract
Electrically charged food-grade biopolymers can be used to form multilayer coatings around the lipid droplets in oil-in-water emulsions using a sequential layer-by-layer electrostatic deposition approach. In principle, this approach can be used to improve the stability and enhance the functionality of food emulsions. In this study, multilayer coatings were formed from saponins, polypeptides, and polysaccharides using medium chain triglyceride (MCT) lipid droplets as templates (pH 4.0). First, an emulsion containing negatively charged lipid droplets was created using quillaja saponin (QS) as an anionic emulsifier. Second, these anionic droplets were coated with a cationic polypeptide (poly-L-lysine, PLL) to form positively-charged droplets. Finally, these cationic droplets were coated with a negatively-charged polysaccharide, either pectin (PE) or κ-carrageenan (KC), to form anionic droplets. Overall, the 1-layer emulsions had the best resistance to salt, pH, and heat, indicating that quillaja saponins were effective emulsifiers. The 2-layer emulsions had better pH-stability than the 3-layer emulsions, which tended to strongly aggregate under acidic conditions. Conversely, the 3-layer emulsions had better salt-stability than the 2-layer emulsions, which tended to aggregate strongly even at low salt levels (50-100 mM NaCl). All the emulsions were relatively stable to heating (90 °C, 30 min). Overall, our results provide useful insights into the formulation of stable multilayer emulsions from food-grade emulsifiers and biopolymers. There appears to be little advantage to using the multilayer technology to enhance the physical stability of saponin-coated lipid droplets, but there may be advantages in terms of extending their functional properties, which will be explored in future studies.
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Affiliation(s)
| | - Hualu Zhou
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yunbing Tan
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jinning Liu
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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12
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Bhat PA, Nazir N, Chat OA, Dar AA. Exploiting self-assembled soft systems based on surfactants, biopolymers and their mixtures for inhibition of Citral degradation under harsh acidic Conditions. Food Chem 2020; 340:128168. [PMID: 33011467 DOI: 10.1016/j.foodchem.2020.128168] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 09/19/2020] [Accepted: 09/20/2020] [Indexed: 01/06/2023]
Abstract
The chemical instability of Citral in acidic conditions is viewed as hurdle to commercialize it in food/beverage industries. We attempted to stabilize citral in various single and mixed surfactant systems at pH 1.0 and temperature 25 °C. The study highlights the importance of amount and density of positive charge of cationic surfactants and oxyethylene content of nonionic surfactants at the interface of self-assembly in inhibiting citral degradation. The hybrid of Chitosan and P123 showed a significant increase in the half-life of citral compared to that in its individual components. The results of the study suggest that it is possible to stabilize citral in strong acidic environs having a pH as low as 1.0 using mixed surfactant or polymer-amphiphile systems with significant positive charge/number of oxyethylene in their single components. Such polymer-surfactant systems formulations if biocompatible/food grade may act as promising media to enhance shelf life of citral.
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Affiliation(s)
- Parvaiz Ahmad Bhat
- Soft Matter Research Group, Department of Chemistry, University of Kashmir, Srinagar 190006, J&K, India; Department of Chemistry, Government Degree College Pulwama 192301, J&K, India
| | - Nighat Nazir
- Department of Chemistry, Islamia College of Science and Commerce, Hawal, Srinagar 190002, J&K, India
| | - Oyais Ahmad Chat
- Soft Matter Research Group, Department of Chemistry, University of Kashmir, Srinagar 190006, J&K, India; Department of Chemistry, Government Degree College Pulwama 192301, J&K, India
| | - Aijaz Ahmad Dar
- Soft Matter Research Group, Department of Chemistry, University of Kashmir, Srinagar 190006, J&K, India.
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13
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Naiel MA, Ismael NE, Abd El-hameed SA, Amer MS. The antioxidative and immunity roles of chitosan nanoparticle and vitamin C-supplemented diets against imidacloprid toxicity on Oreochromis niloticus. AQUACULTURE 2020; 523:735219. [DOI: 10.1016/j.aquaculture.2020.735219] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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14
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Microencapsulation of fish oil – determination of optimal wall material and encapsulation methodology. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109730] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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15
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Ma D, Huang Q, Wu Y, Chen J, Lu X, McClements DJ, Wang Y. Encapsulation of emulsions by a novel delivery system of fluid core–hard shell biopolymer particles to retard lipid oxidation. Food Funct 2020; 11:5788-5798. [DOI: 10.1039/d0fo00725k] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Colloidal delivery systems could be designed to retard lipid oxidation in foods, thereby extending their shelf-lives and improving their nutritional quality.
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Affiliation(s)
- Da Ma
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
| | - Qiqi Huang
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
| | - Yuli Wu
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
- National R&D Center for Freshwater Fish Processing
| | - Jing Chen
- Institute for Advanced and Applied Chemical Synthesis
- Jinan University
- Zhuhai 519070
- China
| | - Xuanxuan Lu
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
| | | | - Yong Wang
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
- Guangdong International Joint Research Center for Oilseeds Biorefinery
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16
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Zhang R, Huang L, Xiong X, Qian MC, Ji H. Preparation and release mechanism of lavender oil microcapsules with different combinations of coating materials. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3547] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Rui Zhang
- Fine Chemical Industry Research Institute School of Chemistry Sun Yat‐sen University Guangzhou China
- Guangdong Provincial Key Lab of Green Chemical Product Technology Guangzhou China
| | - Liyun Huang
- Fine Chemical Industry Research Institute School of Chemistry Sun Yat‐sen University Guangzhou China
| | - Xiaomei Xiong
- Fine Chemical Industry Research Institute School of Chemistry Sun Yat‐sen University Guangzhou China
| | - Michael C. Qian
- Department of Food Science and Technology Oregon State University Corvallis OR USA
| | - Hongbing Ji
- Fine Chemical Industry Research Institute School of Chemistry Sun Yat‐sen University Guangzhou China
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17
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Joseph C, Savoire R, Harscoat-Schiavo C, Pintori D, Monteil J, Faure C, Leal-Calderon F. Redispersible dry emulsions stabilized by plant material: Rapeseed press-cake or cocoa powder. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108311] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Pérez-Palacios T, Ruiz-Carrascal J, Solomando JC, Antequera T. Strategies for Enrichment in ω-3 Fatty Acids Aiming for Healthier Meat Products. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1584817] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Trinidad Pérez-Palacios
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
| | - Jorge Ruiz-Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
| | - Juan Carlos Solomando
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
| | - Teresa Antequera
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
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19
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Di Giorgio L, Salgado PR, Mauri AN. Encapsulation of fish oil in soybean protein particles by emulsification and spray drying. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.024] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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20
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Pérez-Palacios T, Ruiz-Carrascal J, Jiménez-Martín E, Solomando JC, Antequera T. Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5302-5312. [PMID: 29656385 DOI: 10.1002/jsfa.9069] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/04/2018] [Accepted: 04/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The omega-3 enrichment of ready-to-cook meat products by microencapsulated fish oil (MFO) addition was analyzed. Accordingly, three batches of chicken nuggets were prepared: (i) control (C); (ii) enriched in bulk fish oil (BFO); and (iii) with added MFO. Sensory features, acceptability, oxidative stability and volatile compounds were analyzed. RESULTS MFO nuggets did not differ from C ones with respect to any sensory trait. BFO showed increased juiciness and saltiness but decreased meat flavor. Acceptability was not affected by enrichment. Consumers were not able to differentiate between C and MFO in a triangle test, although they could clearly identify BFO nuggets. Higher levels of lipid and protein oxidation indicators and of volatile compounds from fatty acid oxidation were found in BFO nuggets compared to C and MFO nuggets. CONCLUSION Enrichment of ready-to-cook meat products in omega-3 fatty acids with MFO provides both lipid and protein oxidative protection without changes in sensory quality. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Trinidad Pérez-Palacios
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Jorge Ruiz-Carrascal
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Estefanía Jiménez-Martín
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Juan Carlos Solomando
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
| | - Teresa Antequera
- Food Technology, School of Veterinary Science-Institute of Meat and Meat Products, University of Extremadura, Cáceres, Spain
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21
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Dammak I, do Amaral Sobral PJ. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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Effect of spray-drying with organic solvents on the encapsulation, release and stability of fish oil. Food Chem 2018; 263:283-291. [PMID: 29784318 DOI: 10.1016/j.foodchem.2018.05.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2017] [Revised: 04/15/2018] [Accepted: 05/03/2018] [Indexed: 11/23/2022]
Abstract
Fish-oil (FO) was encapsulated with hydroxypropylcelullose (HPC) by conventional spray-drying with water (FO-water) and solvent spray-drying with ethanol (FO-EtOH), methanol (FO-MeOH) and acetone (FO-Acet) in order to study the effect of the solvent on the encapsulation efficiency (EE), microparticle properties and stability of FO during storage at 40 °C. Results showed that FO-Acet presented the highest EE of FO (92.0%), followed by FO-EtOH (80.4%), FO-MeOH (75.0%) and FO-water (71.1%). A decrease of the dielectric constant increased the EE of FO, promoting triglyceride-polymer interactions instead of oil-in-water emulsion retention. FO release profile in aqueous model was similar for all FO-microparticles, releasing only the surface FO, according to Higuchi model. Oxidative stability of FO significantly improved by spray-drying with MeOH, both in surface and encapsulated oil fractions. In conclusion, encapsulation of FO by solvent spray-drying can be proposed as an alternative technology for encapsulation of hydrophobic molecules.
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23
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24
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Chen XG, Hua F, Wang SG, Tang HH. Albumin-Conjugated Lipid-Based Multilayered Nanoemulsion Improves Drug Specificity and Anti-Inflammatory Potential at the Spinal Cord Injury gSite after Intravenous Administration. AAPS PharmSciTech 2018; 19:590-598. [PMID: 28875455 DOI: 10.1208/s12249-017-0867-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Accepted: 08/20/2017] [Indexed: 11/30/2022] Open
Abstract
Albumin-conjugated multilayered nanoemulsion (albumin-MNE) of methyl prednisolone (MP) was developed to ensure the specificity of the drug at the spinal cord injury (SCI) site. MNE was prepared by emulsification followed by ionic deposition of oppositely charged polymer followed by albumin conjugation using N-hydroxysuccinimide. Prepared nanoemulsion was characterized for particle size, polydispersity index (PDI), zeta potential (Zp), pH, viscosity, and entrapment efficiency. It was further evaluated for shape and morphological analysis, in vitro release, cell viability, and in vivo efficacy against post SCI-like conditions in terms of behavioral assessment, histopathological evaluation, and immunoflorescence assay of the histological sections showing Bax-driven apoptosis. Entrapment efficiency, particle size, PDI, and Zp of spherical-shaped, smooth-surfaced MNE droplets were found to be 68.9%, 83.2 ± 14.4 nm, 0.231, and + 62.7 mV, respectively. In vitro release of MP from MNE and albumin-MNE was observed to be 68.5 and 72.2% after 96th hour of the study. MNE showed higher viability of astrocytes than MP solution. Albumin-MNE improved behavior of SCI rat and histopathological conditions in a very effective manner when compared with MNE. Immunoflorescence assay reveals explicit decline in mitochondrial-mediated apoptosis by sub-cellular upregulation of Bax at spinal cord injury site. In conclusion, albumin-MNE delivered MP specifically at SCI site and avoided its instant availability inside astrocytes culture. On account of which the chitosan stabilized, lecithin-emulsified, multilayered nanoemulsion of MP depicts higher efficacy and safety than MNE and may offer safe and effective mean for the treatment of post SCI-like conditions in human.
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25
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Encina C, Vergara C, Márquez-Ruiz G, Holgado F, Robert P, Giménez B. Influence of solvent and lecithin in microencapsulation of fish oil by spray-drying. RSC Adv 2018. [DOI: 10.1039/c7ra13286g] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The objective of this work was to study the effect of the emulsifier (soy lecithin) and solvent (water and ethanol) in infeed systems for encapsulation of fish oil (FO) by spray-drying.
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Affiliation(s)
- Cristian Encina
- Departamento de Ciencia de los Alimentos y Tecnología Química
- Facultad de Ciencias Químicas y Farmacéuticas
- Universidad de Chile
- Independencia
- Chile
| | | | - Gloria Márquez-Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC)
- 28040 Madrid
- Spain
| | - Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC)
- 28040 Madrid
- Spain
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química
- Facultad de Ciencias Químicas y Farmacéuticas
- Universidad de Chile
- Independencia
- Chile
| | - Begoña Giménez
- Departamento de Ciencia y Tecnología de los Alimentos
- Facultad Tecnológica, Universidad de Santiago de Chile
- Estación Central
- Chile
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26
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McClements DJ, Jafari SM. Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Adv Colloid Interface Sci 2018; 251:55-79. [PMID: 29248154 DOI: 10.1016/j.cis.2017.12.001] [Citation(s) in RCA: 459] [Impact Index Per Article: 76.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 12/01/2017] [Accepted: 12/02/2017] [Indexed: 12/14/2022]
Abstract
The formation, stability, and performance of oil-in-water emulsions may be improved by using combinations of two or more different emulsifiers, rather than an individual type. This article provides a review of the physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties. Initially, an overview of the most important physicochemical properties of emulsifiers is given, and then the nature of emulsifier interactions in solution and at interfaces is discussed. The impact of using mixed emulsifiers on the formation and stability of emulsions is then reviewed. Finally, the impact of using mixed emulsifiers on the functional performance of emulsifiers is given, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics. This information should facilitate the selection of combinations of emulsifiers that will have improved performance in emulsion-based products.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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27
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Pansuwan J, Chaiyasat A. Innovative and high performance synthesis of microcapsules containing methyl anthranilate by microsuspension iodine transfer polymerization. POLYM INT 2017. [DOI: 10.1002/pi.5475] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jinjuta Pansuwan
- Department of Chemistry, Faculty of Science and Technology; Rajamangala University of Technology Thanyaburi, Klong 6; Thanyaburi Pathumthani Thailand
| | - Amorn Chaiyasat
- Department of Chemistry, Faculty of Science and Technology; Rajamangala University of Technology Thanyaburi, Klong 6; Thanyaburi Pathumthani Thailand
- Advanced Materials Design and Development (AMDD) Research Unit, Institute of Research and Development; Rajamangala University of Technology Thanyaburi, Klong 6; Thanyaburi Pathumthani Thailand
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28
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Ghnimi S, Budilarto E, Kamal-Eldin A. The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega-3 Fatty Acids. Compr Rev Food Sci Food Saf 2017; 16:1206-1218. [PMID: 33371591 DOI: 10.1111/1541-4337.12300] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 08/07/2017] [Accepted: 08/07/2017] [Indexed: 12/19/2022]
Abstract
The consumption of omega-3 fatty acids provides a wide range of health benefits. However, the incorporation of these fatty acids in foods is limited because of their high oxidative instability. A new paradigm has emerged to better explain the oxidation mechanism of polyunsaturated fatty acids, which will be discussed here with reference to bulk lipids considered a special case of water in oil microemulsion. This paradigm suggests that lipid oxidation reactions are initiated by heterogeneous catalysis by metal oxides followed by the formation of micelles containing initial hydroperoxides, water, and other amphiphilic compounds. The induction period comes to the end when the formed micelles reach a critical micelle concentration and start to decompose opening the way to intense free radical reactions. Antioxidants and synergists extend the induction period not only by scavenging free radicals but also by stabilizing the micelles. With better understanding of the lipid oxidation mechanism, a tailored choice of antioxidants and synergistic combinations, and efficient encapsulation methods may be optimized to provide stable encapsulates containing highly n-3 polyunsaturated fatty acids. Smart processing and encapsulation technologies utilizing properly stabilized oils as well as optimized packaging parameters aiming to enhance n-3 fatty acid stability by smart selection/design of antioxidants, control of the interfacial physics and chemistry, and elimination of surface oil are needed for this purpose.
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Affiliation(s)
- Sami Ghnimi
- Dept. of Food Science, College of Food and Agriculture, United Arab Emirates Univ., P. O. Box 15551, Al-Ain, UAE
| | - Elisabeth Budilarto
- Dept. of Food Science, College of Food and Agriculture, United Arab Emirates Univ., P. O. Box 15551, Al-Ain, UAE
| | - Afaf Kamal-Eldin
- Dept. of Food Science, College of Food and Agriculture, United Arab Emirates Univ., P. O. Box 15551, Al-Ain, UAE
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29
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Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.007] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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30
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Chatterjee S, Judeh ZMA. Impact of the type of emulsifier on the physicochemical characteristics of the prepared fish oil-loaded microcapsules. J Microencapsul 2017; 34:366-382. [DOI: 10.1080/02652048.2017.1341561] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Sudipta Chatterjee
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore
| | - Zaher M. A. Judeh
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore
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31
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Vishnu KV, Chatterjee NS, Ajeeshkumar KK, Lekshmi RGK, Tejpal CS, Mathew S, Ravishankar CN. Microencapsulation of sardine oil: Application of vanillic acid grafted chitosan as a bio-functional wall material. Carbohydr Polym 2017; 174:540-548. [PMID: 28821102 DOI: 10.1016/j.carbpol.2017.06.076] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 06/15/2017] [Accepted: 06/20/2017] [Indexed: 10/19/2022]
Abstract
Vanillic acid grafted chitosan (Va-g-Ch) was evaluated as a new antioxidant wall material for microencapsulation of polyunsaturated fatty acid rich sardine oil. A high grafting ratio of 305mg vanillic acid equivalent/g of polymer was achieved using a free radical mediated grafting reaction. Oil in water emulsion was prepared with an optimised combination of Va-g-Ch and Tween 20 (3.2:1). Sardine oil loaded microparticles (SO-M) were produced (∼75% yield) by spray drying. The average diameter and polydispersity Index (PDI) of the particles were found to be 2.3μ and 0.345. XRD spectra of SO-M showed reduction in crystallinity due to microencapsulation. After four weeks of storage, a moderate (∼12%) decrease in the EPA and DHA content and a low PV of 5.5±0.51meq/kg oil in SO-M demonstrated good oxidative stability. Satisfactory encapsulation efficiency (84±0.84%) and loading efficiency (67±0.51%) values, also demonstrated the suitability of Va-g-Ch for microencapsulation of sardine oil.
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Affiliation(s)
- K V Vishnu
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
| | - Niladri S Chatterjee
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India.
| | - K K Ajeeshkumar
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
| | - R G K Lekshmi
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
| | - C S Tejpal
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
| | - Suseela Mathew
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
| | - C N Ravishankar
- ICAR-Central Institute of Fisheries Technology (CIFT), Matsyapuri P.O, Kerala-682029, India
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32
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Lim AS, Roos YH. Carotenoids stability in spray dried high solids emulsions using layer-by-layer (LBL) interfacial structure and trehalose-high DE maltodextrin as glass former. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
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33
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Kiokias S, Gordon MH, Oreopoulou V. Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions. Crit Rev Food Sci Nutr 2017; 57:549-558. [PMID: 25849994 DOI: 10.1080/10408398.2014.893503] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Because many common foods are emulsions (mayonnaise, coffee creamers, salad dressing, etc.), a better understanding of lipid oxidation mechanisms in these systems is crucial for the formulation, production, and storage of the relevant consumer products. A research body has focused on the microstructural and oxidative stability of protein-stabilized oil-in-water emulsions that are structurally similar to innovative products that have been recently developed by the food industry (e.g., non-dairy creams, vegetable fat spreads, etc.) This review presents recent findings about the factors that determine the development of lipid oxidation in emulsions where proteins constitute the stabilizing interface. Emphasis is given to "endogenous" factors, such as those of compositional (e.g., protein/lipid phases, pH, presence of transition metals) or processing (e.g., temperature, droplet size) nature. Improved knowledge of the conditions that favor the oxidative protection of protein in emulsions can lead to their optimized use as food ingredients and thereby improve the organoleptic and nutritional value of the related products.
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Affiliation(s)
- Sotirios Kiokias
- a Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece
| | - Michael H Gordon
- b Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading , Reading , UK
| | - Vassiliki Oreopoulou
- a Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece
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34
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Xie M, Dunford NT. Lipid composition and emulsifying properties of canola lecithin from enzymatic degumming. Food Chem 2017; 218:159-164. [DOI: 10.1016/j.foodchem.2016.09.074] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2015] [Revised: 08/26/2016] [Accepted: 09/12/2016] [Indexed: 10/21/2022]
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35
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Liu F, Zhu Z, Ma C, Luo X, Bai L, Decker EA, Gao Y, McClements DJ. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9532-9541. [PMID: 27936671 DOI: 10.1021/acs.jafc.6b04413] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Chemically unstable lipophilic bioactives, such as polyunsaturated lipids, often have to be encapsulated in emulsion-based delivery systems before they can be incorporated into foods, supplements, and pharmaceuticals. The objective of this study was to develop highly concentrated emulsion-based fish oil delivery systems using natural emulsifiers. Fish oil-in-water emulsions were fabricated using a highly efficient dual-channel high-pressure microfluidizer. The impact of oil concentration on the formation, physical properties, and oxidative stability of fish oil emulsions prepared using two natural emulsifiers (quillaja saponins and rhamnolipids) and one synthetic emulsifier (Tween-80) was examined. The mean droplet size, polydispersity, and apparent viscosity of the fish oil emulsions increased with increasing oil content. However, physically stable emulsions with high fish oil levels (30 or 40 wt %) could be produced using all three emulsifiers, with rhamnolipids giving the smallest droplet size (d < 160 nm). The stability of the emulsions to lipid oxidation increased as the oil content increased. The oxidative stability of the emulsions also depended on the nature of the emulsifier coating the lipid droplets, with the oxidative stability decreasing in the following order: rhamnolipids > saponins ≈ Tween-80. These results suggest that rhamnolipids may be particularly effective at producing emulsions containing high concentrations of ω-3 polyunsaturated fatty acids-rich fish oil.
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Affiliation(s)
- Fuguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University , Beijing 100083, China
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Zhenbao Zhu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology , Xi'an 710021, China
| | - Cuicui Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University , Beijing 100083, China
| | - Xiang Luo
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Long Bai
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University , Beijing 100083, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
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36
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Hermund DB, Karadağ A, Andersen U, Jónsdóttir R, Kristinsson HG, Alasalvar C, Jacobsen C. Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8359-8368. [PMID: 27741399 DOI: 10.1021/acs.jafc.6b03454] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Fucus vesiculosus extracts that have both radical scavenging activity and metal chelating ability in vitro were used as natural antioxidant in granola bars enriched with fish oil emulsion by using primary and secondary emulsion systems stabilized by sodium caseinate alone and sodium caseinate-chitosan. The bars were stored at 20 °C and evaluated over a period of 10 weeks by measuring the development of primary and secondary oxidation products. The samples prepared with secondary emulsion system developed less oxidation products probably due to increased interfacial layer thickness that would act as a barrier to the penetration and diffusion of molecular species that promote oxidation. The positive charge of oil droplets in the secondary emulsion may also inhibit iron-lipid interaction through electrostatic repulsion. Additional protection against lipid oxidation was obtained when fish oil emulsions were added to the granola bars especially in combination with acetone and ethanol extracts of Fucus vesiculosus.
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Affiliation(s)
- Ditte B Hermund
- Division of Food Technology, National Food Institute, Technical University of Denmark , DK-2800 Kongens Lyngby, Denmark
| | - Ayşe Karadağ
- Food Institute, TUBITAK Marmara Research Center , Gebze-Kocaeli, Turkey
| | - Ulf Andersen
- Arla Strategic Innovation Centre, Arla Foods amba , DK-8220 Brabrand, Denmark
| | | | | | | | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of Denmark , DK-2800 Kongens Lyngby, Denmark
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Xie M, Dunford NT. Lipid composition and emulsifying properties of canola lecithin from degumming with phospholipase A2 and its ethanolic fractions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Encina C, Vergara C, Giménez B, Oyarzún-Ampuero F, Robert P. Conventional spray-drying and future trends for the microencapsulation of fish oil. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.014] [Citation(s) in RCA: 82] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Lim AS, Burdikova Z, Sheehan JJ, Roos YH. Carotenoid stability in high total solid spray dried emulsions with gum Arabic layered interface and trehalose–WPI composites as wall materials. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Jiménez-Martín E, Antequera Rojas T, Gharsallaoui A, Ruiz Carrascal J, Pérez-Palacios T. Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions. Food Chem 2016; 194:476-86. [DOI: 10.1016/j.foodchem.2015.08.046] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 07/21/2015] [Accepted: 08/13/2015] [Indexed: 11/26/2022]
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Spray drying of high hydrophilic solids emulsions with layered interface and trehalose-maltodextrin as glass formers for carotenoids stabilization. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Hadian Z. A Review of Nanoliposomal Delivery System for Stabilization of Bioactive Omega-3 Fatty Acids. Electron Physician 2016; 8:1776-85. [PMID: 26955449 PMCID: PMC4768928 DOI: 10.19082/1776] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2015] [Accepted: 12/20/2015] [Indexed: 11/20/2022] Open
Abstract
Currently, bioactive compounds are required in the design and production of functional foods, with the aim of improving the health status of consumers all around the world. Various epidemiological and clinical studies have demonstrated the salutary role of eicosapentaenoic acid (EPA, 22:6 n−3) and docosahexaenoic acid (DHA, 22:5 n−3) in preventing diseases and reducing mortality from cardiovascular diseases. The unsaturated nature of bioactive lipids leads to susceptibility to oxidation under environmental conditions. Oxidative deterioration of omega-3 fatty acids can cause the reduction in their nutritional quality and sensory properties. Encapsulation of these fatty acids could create a barrier against reaction with harmful environmental factors. Currently, fortification of foods containing bioactive omega-3 fatty acids has found great application in the food industries of different countries. Previous studies have suggested that nano-encapsulation has significant effects on the stability of physical and chemical properties of bioactive compounds. Considering the functional role of omega-3 fatty acids, this study has provided a literature review on applications of nanoliposomal delivery systems for encapsulation of these bioactive compounds.
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Affiliation(s)
- Zahra Hadian
- National Nutrition and Food Technology Research Institute (NNFTRI), Shahid Beheshti University of Medical Sciences (SBUMS), Tehran, Iran
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Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.06.029] [Citation(s) in RCA: 155] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
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Homma R, Suzuki K, Cui L, McClements DJ, Decker EA. Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10161-10169. [PMID: 26506263 DOI: 10.1021/acs.jafc.5b03807] [Citation(s) in RCA: 32] [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 impact of association colloids on lipid oxidation in triacylglycerols and fatty acid ethyl esters was investigated. Association colloids did not affect lipid oxidation of high oleic safflower and high linoleic safflower triacylglycerols, but were prooxidative in fish triacylglycerols. Association colloids retarded aldehyde formation in stripped ethyl oleate, linoleate, and fish oil ethyl esters. Interfacial tension revealed that lipid hydroperoxides were surface active in the presence of the surfactants found in association colloids. The lipid hydroperoxides from ethyl esters were less surface active than triacylglycerol hydroperoxides. Stripping decreased iron and copper concentrations in all oils, but more so in fatty acid ethyl esters. The combination of lower hydroperoxide surface activity and low metal concentrations could explain why association colloids inhibited lipid oxidation in fatty acid ethyl esters. This research suggests that association colloids could be used as an antioxidant technology in fatty acid ethyl esters.
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Affiliation(s)
- Rika Homma
- Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States
- Health Care Food, Kao Corporation , 2-1-3 Bunka, Sumida-ku, Tokyo 1318501, Japan
| | - Karin Suzuki
- Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States
| | - Leqi Cui
- Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, 230 Chenoweth Laboratory, Amherst, Massachusetts 01003, United States
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
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Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1621-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.07.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Dima Ş, Dima C, Iordăchescu G. Encapsulation of Functional Lipophilic Food and Drug Biocomponents. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9115-1] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Gavin A, Pham JTH, Wang D, Brownlow B, Elbayoumi TA. Layered nanoemulsions as mucoadhesive buccal systems for controlled delivery of oral cancer therapeutics. Int J Nanomedicine 2015; 10:1569-84. [PMID: 25759580 PMCID: PMC4346361 DOI: 10.2147/ijn.s75474] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Oral cavity and oropharyngeal cancers are considered the eighth most common cancer worldwide, with relatively poor prognosis (62% of patients surviving 5 years, after diagnosis). The aim of this study was to develop a proof-of-concept mucoadhesive lozenge/buccal tablet, as a potential platform for direct sustained delivery of therapeutic antimitotic nanomedicines. Our system would serve as an adjuvant therapy for oral cancer patients undergoing full-scale diagnostic and operative treatment plans. We utilized lipid-based nanocarriers, namely nanoemulsions (NEs), containing mixed-polyethoxylated emulsifiers and a tocopheryl moiety-enriched oil phase. Prototype NEs, loaded with the proapoptotic lipophilic drug genistein (Gen), were further processed into buccal tablet formulations. The chitosan polyelectrolyte solution overcoat rendered NE droplets cationic, by acting as a mucoadhesive interfacial NE layer. With approximate size of 110 nm, the positively charged chitosan-layered NE (+25 mV) vs negatively charged chitosan-free/primary aqueous NE (-28 mV) exhibited a controlled-release profile and effective mucoadhesion for liquid oral spray prototypes. When punch-pressed, porous NE-based buccal tablets were physically evaluated for hardness, friability, and swelling in addition to ex vivo tissue mucoadhesion force and retention time measurements. Chitosan-containing NE tablets were found equivalent to primary NE and placebo tablets in compression tests, yet significantly superior in all ex vivo adhesion and in vitro release assays (P≤0.05). Following biocompatibility screening of prototype chitosan-layered NEs, substantial anticancer activity of selected cationic Gen-loaded NE formulations, against two oropahryngeal carcinomas, was observed. The data strongly indicate the potential of such nanomucoadhesive systems as maintenance therapy for oral cancer patients awaiting surgical removal, or postresection of identified cancerous lesions.
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Affiliation(s)
- Amy Gavin
- College of Dental Medicine, Midwestern University, Glendale, AZ, USA
| | - Jimmy TH Pham
- Arizona College of Osteopathic Medicine, Midwestern University, Glendale, AZ, USA
| | - Dawei Wang
- Arizona College of Osteopathic Medicine, Midwestern University, Glendale, AZ, USA
| | - Bill Brownlow
- Department of Pharmaceutical Sciences, College of Pharmacy-Glendale, Midwestern University, Glendale, AZ, USA
| | - Tamer A Elbayoumi
- Department of Pharmaceutical Sciences, College of Pharmacy-Glendale, Midwestern University, Glendale, AZ, USA
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Jo YJ, Chun JY, Kwon YJ, Min SG, Choi MJ. Formulation Development of Multilayered Fish Oil Emulsion by using Electrostatic Deposition of Charged Biopolymers. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0177] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Multilayered fish oil (FO) emulsions were manufactured by using the layer-by-layer electrostatic deposition method to improve the physical or oxidation stability. Trans-cinnamaldehyde (cinnamon oil) was added into the emulsion system because it can mask fishy flavors and functions as an antioxidant. To develop the FO emulsion formulation, the composition of emulsifier and biopolymer for stable FO emulsions was determined by using the modified critical micelle concentration principle. In our study, the selected concentrations of coating materials were 1.25% Tween 20 (primary layer), 0.1% chitosan (secondary layer), and 0.2% low methoxyl pectin (tertiary layer). All FO emulsions were physically stable resulting in small particles below 300 nm with a narrow size distribution. Furthermore, the oxidation stability of multilayered FO emulsions decreased with decreasing number of membrane layers because FO was released from layered emulsions. However, trans-cinnamaldehyde had no antioxidant effect on FO emulsions. These data suggest that although cinnamon oil has no effect on the oxidation stability, the physical and oxidation stability of FO can be improved by using multilayered emulsions containing Tween 20, chitosan, and low methoxyl pectin.
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