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Dai Y, Shi C, Qin Z, Song W, Ding B, Wei S, Chen H. Potential application of nanoliposomes loaded with complex tannins from the seed shell of Euryale ferox in the anti-browning of fresh-cut asparagus lettuce. Int J Biol Macromol 2024; 275:133669. [PMID: 38971289 DOI: 10.1016/j.ijbiomac.2024.133669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 05/27/2024] [Accepted: 07/02/2024] [Indexed: 07/08/2024]
Abstract
Surface browning of plant-derived fresh-cut products is mainly caused by conversion of the phenolic compounds into o-quinones under tyrosinase catalysis. In this study, the rarely reported complex tannins from Euryale ferox seed shell (ECTs) constituted by the units of 35.60% condensed tannins and 64.40% hydrolysable tannins were shown to suppress the activity of tyrosinase efficiently, supporting the exploitation of ECTs into novel anti-browning agents. However, the utilization of ECTs in food preservation is often restricted because of their chemical instability to external environment. Further fabrication of nanoliposomes loaded with ECTs (ECTs-NLs) herein was carried out to improve the stability of ECTs. DLS, TEM, FTIR, DSC and XRD confirmed that ECTs were encapsulated into nanoliposomes successfully, and ECTs-NLs appeared as vesicle-like spherical morphology with favorable encapsulation efficiency, uniform particle size distribution and negative zeta-potential. The resulting ECTs-NLs were relatively stable in the dark at 4 °C. Nanoliposomal encapsulation significantly enhanced ECTs stability, thus protecting inhibitory effect of ECTs against tyrosinase. Furthermore, anti-browning evaluation proved that ECTs-NLs had distinct advantages over free ECTs in alleviating surface browning of fresh-cut asparagus lettuces. These results suggested that nanoliposomes were effective in stabilizing ECTs and ECTs-NLs could be potentially applied to the fresh-cut food industry.
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Affiliation(s)
- Ying Dai
- College of Life Science, Yangtze University, Jingzhou, China
| | - Chenjun Shi
- College of Life Science, Yangtze University, Jingzhou, China
| | - Zeya Qin
- College of Life Science, Yangtze University, Jingzhou, China
| | - Wei Song
- Zhengzhou Research Institute, Harbin Institute of Technology, Zhengzhou, China
| | - Baomiao Ding
- College of Life Science, Yangtze University, Jingzhou, China
| | - Shudong Wei
- College of Life Science, Yangtze University, Jingzhou, China.
| | - Hui Chen
- College of Life Science, Yangtze University, Jingzhou, China.
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2
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Javadi B, Farahmand A, Soltani-Gorde-Faramarzi S, Hesarinejad MA. Chitosan-coated nanoliposome: An approach for simultaneous encapsulation of caffeine and roselle-anthocyanin in beverages. Int J Biol Macromol 2024; 275:133469. [PMID: 38945345 DOI: 10.1016/j.ijbiomac.2024.133469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2024] [Revised: 06/16/2024] [Accepted: 06/25/2024] [Indexed: 07/02/2024]
Abstract
The objective of the present research was to develop chitosan-coated nanoliposomes using a modified heating method as a delivery system for simultaneous encapsulation of caffeine and roselle anthocyanin to fortify beverage. Response surface methodology was used to ascertain the optimized formulation, aiming to maximize the encapsulation efficiency, minimize the particle size, and maximize the zeta potential. The liposomes fabricated under the optimized conditions (lecithin to cholesterol ratio of 13 and wall to core ratio of 2.16) showed encapsulation efficiency values of 66.73 % for caffeine and 97.03 % for anthocyanin, with a size of 268.1 nm and a zeta potential of -39.11 mV. Fourier transform infrared spectroscopy confirmed the formation of hydrogen bonds between the polar sites of lecithin and the loaded core compounds. Thermal analysis suggested the successful encapsulation of the caffeine and anthocyanin. Transmission and scanning electron microscopy images confirmed a uniform spherical shape with a smooth surface. Fortifying the model beverage with the liposome and the chitosan-coated nanoliposome revealed higher values of encapsulation efficiency of anthocyanin (70.33 ± 3.11 %), caffeine (86.37 ± 2.17 %) and smaller size (280.5 ± 0.74 nm) of the chitosan-coated nanoliposomes at the end of 60the days. A hedonic sensory test of the fortified beverage with chitosan-coated nanoliposomes confirmed an improvement in the organoleptic properties of the beverage by masking its bitterness (receiving three more sensory scores in perceiving the bitterness intensity). Overall, our study indicates that the high potential of the chitosan-coated nanoliposomes for the simultaneous loading of the caffeine and anthocyanin, as well as their possible application in food and beverage formulations.
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Affiliation(s)
- Bahareh Javadi
- Research and development center, Abfam Govara Tejarat Shargh Co., Mashhad, Iran
| | - Atefeh Farahmand
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
| | | | - Mohammad Ali Hesarinejad
- Department of Food Sensory and Cognitive Science, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
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3
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Zahedi Y, Shaddel R, Salamatian M, Szumny A. Nanoliposomal Encapsulation of Capparis spinosa Extract and Its Application in Jelly Formulation. Molecules 2024; 29:2804. [PMID: 38930869 PMCID: PMC11206354 DOI: 10.3390/molecules29122804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 06/05/2024] [Accepted: 06/08/2024] [Indexed: 06/28/2024] Open
Abstract
This research aimed to encapsulate the Capparis spinosa fruit extract to increase its stability for incorporation into food products such as jelly or jelly powder. After extraction, the nanoliposomes containing the extract were prepared in ratios of 60-0, 50-10, 40-20, and 30-30 lecithin-to-cholesterol. The effects of lecithin-to-cholesterol concentrations on the related parameters were then evaluated. The results showed that the average particle size was in the range of 95.05 to 164.25 nm, and with an increasing cholesterol concentration, the particle size of the nanoliposomes increased. The addition of cholesterol increased the zeta potential from -60.40 to -68.55 millivolt. Furthermore, cholesterol led to an increase in encapsulation efficiency, and even improved the stability of phenolic compounds loaded in nanoliposomes during storage time. Fourier transform infrared (FTIR) spectroscopy confirmed the successful loading of the extract. Field emission scanning electron microscopy (FE-SEM) analysis revealed nano-sized spherical and almost-elliptical liposomes. For jelly powders, the water solubility index ranged from 39.5 to 43.7% (p > 0.05), and the hygroscopicity values ranged between 1.22 and 9.36 g/100 g (p < 0.05). In conclusion, nanoencapsulated Capparis spinosa extract displayed improved stability and can be used in jelly preparation without any challenge or unfavorable perception.
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Affiliation(s)
- Younes Zahedi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil P.O. Box 56199-11367, Iran; (R.S.); (M.S.)
| | - Rezvan Shaddel
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil P.O. Box 56199-11367, Iran; (R.S.); (M.S.)
| | - Masoumeh Salamatian
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil P.O. Box 56199-11367, Iran; (R.S.); (M.S.)
| | - Antoni Szumny
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, CK Norwida 25, 50-375 Wrocław, Poland
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Ren X, Yi Z, Li X. Novel Synthesis Approach for Natural Tea Polyphenol-Integrated Hydroxyapatite. Pharmaceuticals (Basel) 2024; 17:251. [PMID: 38399465 PMCID: PMC10893220 DOI: 10.3390/ph17020251] [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: 12/27/2023] [Revised: 02/09/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
Hydroxyapatite (HAP) has garnered considerable interest in biomedical engineering for its diverse applications. Yet, the synthesis of HAP integrated with functional natural organic components remains an area ripe for exploration. This study innovatively utilizes the versatile properties of tea polyphenol (TP) to synthesize HAP nanomaterials with superior crystallinity and distinct morphologies, notably rod-like structures, via a chemical deposition process in a nitrogen atmosphere. This method ensures an enhanced integration of TP, as confirmed by thermogravimetric (TGA) analysis and a variety of microscopy techniques, which also reveal the dependence of TP content and crystallinity on the synthesis method employed. The research significantly impacts the field by demonstrating how synthesis conditions can alter material properties. It leads the way in employing TP-modified nano-HAP particles for biomedical applications. The findings of this study are crucial as they open avenues for the future development of tailored HAP nanomaterials, aiming at specific medical applications and advancements in nanotechnology.
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Affiliation(s)
- Xiaoxiang Ren
- Institute of Translational Medicine, Shanghai University, Shanghai 200444, China
| | - Zeng Yi
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, China
| | - Xudong Li
- National Engineering Research Center for Biomaterials, Sichuan University, Chengdu 610064, China
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Huang M, Cong L, Ying R, Ahmad M, Hao G, Hayat K, Salamatullah AM. Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehalose. Int J Biol Macromol 2024; 259:129410. [PMID: 38219931 DOI: 10.1016/j.ijbiomac.2024.129410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/26/2023] [Accepted: 01/09/2024] [Indexed: 01/16/2024]
Abstract
The intense bitterness of quercetin poses a challenge to its utilization in the food industry. To address this issue, three anionic polysaccharides (carrageenan, pectin, and trehalose) were individually incorporated to fabricate polysaccharide-coated liposome nanocarriers. Electronic tongue analysis revealed a significant decreasing bitterness value (10.34 ± 0.07 mV, sensory score 1.8 ± 0.2, taste weak bitter) in quercetin-loaded nanoliposomes, compared with the bitterness value of quercetin aqueous solution (14 ± 0.01 mV, sensory score 7.3 ± 0.3, taste strong bitter). Furthermore, the polysaccharide-coated nanoliposomes exhibited an even greater capacity to mask the bitterness of quercetin, with carrageenan coated nanoliposomes demonstrating the most pronounced effect. The superior bitter masking ability of carrageenan coated nanoliposomes can be attributed to its high charge and viscosity. In sensory evaluations, gummy incorporated with carrageenan-coated nanoliposomes received the highest ratings, exhibiting enhanced overall palatability and antioxidant activity. This study offers insights into expanding the use of bitter nutrients in food applications and paves the way for more appealing and healthful food products.
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Affiliation(s)
- Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Lixia Cong
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Ruifeng Ying
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Mehraj Ahmad
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Gang Hao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
| | - Khizar Hayat
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA
| | - Ahmad Mohammad Salamatullah
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
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Tobar-Delgado E, Osorio-Mora O, Barrera-Ocampo A, Serna-Cock L, Salamanca CH. Enhancing the physicochemical stability and antioxidant activity of cape gooseberry calyx extract through nanoencapsulation in soy lecithin liposomes. Colloids Surf B Biointerfaces 2024; 234:113662. [PMID: 38128359 DOI: 10.1016/j.colsurfb.2023.113662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 11/08/2023] [Accepted: 11/19/2023] [Indexed: 12/23/2023]
Abstract
The focus of this study was on the development, physicochemical characterisation and evaluation of the antioxidant activity of cape gooseberry calyx extract loaded into nanoliposomal systems. Various nanoliposomes were prepared and optimised using the ethanol injection method and characterised based on particle size, polydispersity and zeta potential measurements. Subsequently, the encapsulation efficiency and in vitro release profile of the natural antioxidant extract (NAE) were evaluated, and its antioxidant activity was assessed using the oxygen radical absorbance capacity assay. The results revealed that NAE-loaded nanoliposomes described desired quality features (e.g., particle size of < 200 nm, polydispersity index of < 0.3, zeta potential of > -40 mV and encapsulation efficiency of ∼70%). Furthermore, it was found that NAE release is controlled by various stages, and its antioxidant activity improves by around 30% when loaded into the nanoliposomes, suggesting that it could be a promising antioxidant functional raw material.
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Affiliation(s)
- Elizabeth Tobar-Delgado
- Facultad de Ingeniería y Administración, Universidad Nacional de Colombia, Carrera. 32 Chapinero, Palmira, Valle del Cauca, Colombia
| | - Oswaldo Osorio-Mora
- Facultad de Ingeniería Agroindustrial, Departamento de procesos industriales, Grupo de Investigación GAIDA, San Juan de Pasto, Colombia
| | - Alvaro Barrera-Ocampo
- Grupo Natura, Departamento de Ciencias Farmacéuticas y Químicas, Facultad de Ingeniería, Diseño y Ciencias Aplicadas, Universidad ICESI, Calle 18 No. 122-135, Cali 760035, Colombia
| | - Liliana Serna-Cock
- Facultad de Ingeniería y Administración, Universidad Nacional de Colombia, Carrera. 32 Chapinero, Palmira, Valle del Cauca, Colombia.
| | - Constain H Salamanca
- Grupo de Investigación Biopolimer, Departamento de Farmacia, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia, Calle 67 No. 53-108, Medellín 050010, Colombia; Grupo de Investigación Ciencia de Materiales Avanzados, Escuela de Química, Facultad de Ciencias, Universidad Nacional de Colombia sede Medellín, Cra. 65 #59a-110, Medellín 050034, Colombia.
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Chen K, Zhang M, Wang D, Mujumdar AS, Deng D. Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation. Food Chem 2024; 431:137001. [PMID: 37562335 DOI: 10.1016/j.foodchem.2023.137001] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/25/2023] [Accepted: 07/23/2023] [Indexed: 08/12/2023]
Abstract
Quinoa protein isolate-gum Arabic (QPI-GA) conjugates were developed by ultrasound-assisted wet heating to improve the water solubility and bioactivity of spice essential oils (EOs) in this study. The optimal conditions for QPI-GA conjugates preparation were found to be: heating temperature of 72 ℃, ultrasound power of 450 W, and reaction time of 46 min. QPI-GA conjugates displayed significantly higher emulsifying efficiency and stronger tolerance to pH variation, high salt concentration, and storage than raw materials. The emulsifying efficiency of emulsions was also influenced by the pH and viscosity of EOs, zeta potential of the emulsion as well as the relative density and lipid/water partition coefficient (P) of EOs were the possible factors impacting the stability of EO emulsions. The water solubility, antioxidant ability, and antibacterial ability of tested EOs were improved after emulsification. Meanwhile, encapsulation with QPI-GA conjugates played a good effect on reducing the sensory stimulation of EOs.
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Affiliation(s)
- Kai Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Dayuan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co., Zhengzhou, Henan, China
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Feng X, Li Y, Cui Z, Tang R. Sodium alginate/carboxymethyl cellulose films embedded with liposomes encapsulated green tea extract: characterization, controlled release, application. RSC Adv 2024; 14:245-254. [PMID: 38173599 PMCID: PMC10758806 DOI: 10.1039/d3ra05196j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Accepted: 12/01/2023] [Indexed: 01/05/2024] Open
Abstract
To maintain the freshness of the fruit during storage, sodium alginate/carboxymethyl cellulose films embedded with pH-senstive liposomes encapsulated green tea extract were developed (SA/CMC/TP-Lip). An orthogonal design was used to optimise the preparation of TP-Lip and SA/CMC/TP-Lip was prepared through response surface. The stability of TP-Lip structure was measured. The morphology of SA/CMC/TP-Lip was characterised by SEM, and the mechanical properties and oxidation resistance of films were measured. Special attention was paid to the pH sensitivity of TP-Lip and the improvement of film properties. The zeta potential and encapsulation rate of TP-Lip were -45.85 ± 2.13 mV and 61.45 ± 0.23%. The average release rate of TP encapsulated into TP-Lip at pH 3 was 41.08%, an increase of 23.07% over pH 6 during 12 h. SEM and FTIR showed that TP-Lip was structurally stable and had good compatibility with SA/CMC. Tensile strength was increased by 30.55% and DPPH radical scavenging capacity was increased by 7.16% with the addition of TP-Lip. SA/CMC/TP-Lip is applied to blueberries to reduce their weight loss and improve the loss of freshness of blueberries during storage. Thus, SA/CMC/TP-Lip could provide a new way to extend active packaging materials and maintain fruit freshness during storage.
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Affiliation(s)
- Xin Feng
- Department of Forestry Engineering, Northeast Forestry University Harbin Heilongjiang China
| | - Yang Li
- Department of Logistics Engineering and Management, Northeast Forestry University Harbin Heilongjiang China
| | - Zhuoyu Cui
- Department of Forestry Engineering, Northeast Forestry University Harbin Heilongjiang China
| | - Rongrong Tang
- Department of Logistics Engineering and Management, Northeast Forestry University Harbin Heilongjiang China
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Mittal A, Singh A, Hong H, Benjakul S. Chitooligosaccharide-catechin conjugate loaded liposome using different stabilising agents: characteristics, stability, and bioactivities. J Microencapsul 2023; 40:385-401. [PMID: 37130079 DOI: 10.1080/02652048.2023.2209658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Accepted: 04/28/2023] [Indexed: 05/03/2023]
Abstract
AIM To determine the optimum condition for preparing chitooligosaccharide-catechin conjugate (COS-CAT) liposomes using different stabilising agents. METHODS COS-CAT liposomes (0.1-1%, w/v) were prepared using soy phosphatidylcholine (SPC) (50-200 mM) and glycerol or cholesterol (25-100 mg). Encapsulation efficiency (EE), loading capacity (LC), physicochemical characteristics, FTIR spectra, thermal stability, and structure of COS-CAT liposomes were assessed. RESULTS COS-CAT loaded liposome stabilised by cholesterol (COS-CAT-CHO) showed higher stability as shown by the highest EE (76.81%) and LC (4.57%) and the lowest zeta potential (ZP) (-76.51 mV), polydispersity index (PDI) (0.2674) and releasing efficiency (RE) (53.54%) (p < 0.05). COS-CAT-CHO showed the highest retention and relative remaining bioactivities of COS-CAT under various conditions (p < 0.05). FTIR spectra revealed the interaction between the choline group of SPC and -OH groups of COS-CAT. Phase transition temperature of COS-CAT-CHO was shifted to 184 °C, which was higher than others (p < 0.05). CONCLUSION SPC and cholesterol-based liposome could be used as a promising vesicle for maintaining bioactivities of COS-CAT.
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Affiliation(s)
- Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Hat Yai, Thailand
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Hat Yai, Thailand
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Hat Yai, Thailand
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Wickramasinghe ASD, Attanayake AP, Kalansuriya P. Herbal Extracts Encapsulated Nanoliposomes as Potential Glucose-lowering Agents: An in Vitro and in Vivo Approach Using Three Herbal Extracts. J Pharm Sci 2023; 112:2538-2551. [PMID: 37399889 DOI: 10.1016/j.xphs.2023.06.017] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 06/27/2023] [Accepted: 06/28/2023] [Indexed: 07/05/2023]
Abstract
Encapsulation of polyphenol-rich herbal extracts into nanoliposomes is a promising strategy for the development of novel therapeutic agents against type 2 diabetes mellitus. An attempt was made to encapsulate aqueous, ethanol, and aqueous ethanol (70% v/v) extracts of Senna auriculata (L.) Roxb., Murraya koenigii (L.) Spreng,. and Coccinia grandis (L.) Voigt into nanoliposomes and to screen acute bioactivities in vitro and in vivo. A wide spectrum of bioactivity was observed of which aqueous extracts encapsulated nanoliposomes of all three plants showed high bioactivity in terms of in vivo glucose-lowering activity in high-fat diet-fed streptozotocin induced Wistar rats, compared to respective free extracts. The particle size, polydispersity index, and zeta potential of the aforementioned nanoliposomes ranged from 179-494 nm, 0.362-0.483, and (-22) to (-17) mV, respectively. The atomic force microscopy (AFM) imaging reflected that the nanoparticles have desired morphological characteristics and Fourier-transform infrared (FTIR) spectroscopy analysis revealed successful encapsulation of plant extracts into nanoparticles. However, only the S. auriculata aqueous extract encapsulated nanoliposome, despite the slow release (9% by 30 hours), showed significant (p < 0.05) in vitro α-glucosidase inhibitory activity and in vivo glucose-lowering activity compared to free extract, proving worthy for future investigations.
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Affiliation(s)
| | | | - Pabasara Kalansuriya
- Department of Biochemistry, Faculty of Medicine, University of Ruhuna, Sri Lanka
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Farouk AE, Fahmy SR, Soliman AM, Ibrahim SA, Sadek SA. A nano-Liposomal formulation potentiates antioxidant, anti-inflammatory, and fibrinolytic activities of Allolobophora caliginosa coelomic fluid: formulation and characterization. BMC Biotechnol 2023; 23:28. [PMID: 37537554 PMCID: PMC10401763 DOI: 10.1186/s12896-023-00795-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 07/20/2023] [Indexed: 08/05/2023] Open
Abstract
BACKGROUND Coelomic fluid, a pharmacologically active compound in earthworms, exhibits a range of biological activities, including antioxidant, anti-inflammatory, and anticancer. However, the biological activities exerted by the coelomic fluid can be restrained by its low bioavailability and stability. Liposomes are progressively utilized as an entrapment system for natural bioactive compounds with poor bioavailability and stability, which could be appropriate for coelomic fluid. Thus, the present study was designed to fabricate, characterize, and evaluate the stability of liposomal formulation for Allolobophora caliginosa coelomic fluid (ACCF) as a natural antioxidant compound. METHODS The ACCF-liposomes were developed with a subsequent characterization of their physicochemical attributes. The physical stability, ACCF release behavior, and gastrointestinal stability were evaluated in vitro. The biological activities of ACCF and its liposomal formulation were also determined. RESULTS The liposomal formulation of ACCF had a steady characteristic absorption band at 201 nm and a transmittance of 99.20 ± 0.10%. Its average hydrodynamic particle size was 98 nm, with a PDI of 0.29 ± 0.04 and a negative zeta potential (-38.66 ± 0.33mV). TEM further confirmed the formation of vesicular, spherical nano-liposomes with unilamellar configuration. Additionally, a remarkable entrapment efficiency percent (77.58 ± 0.82%) with a permeability rate equal to 3.20 ± 0.31% and a high retention rate (54.16 ± 2.20%) for ACCF-liposomes were observed. The Fourier transform infrared spectroscopy (FTIR) result demonstrated that ACCF successfully entrapped inside liposomes. The ACCF-liposomes exhibited a slow and controlled ACCF release in vitro. Regarding stability studies, the liposomal formulation enhanced the stability of ACCF during storage and at different pH. Furthermore, ACCF-liposomes are highly stable in intestinal digestion conditions comparable to gastric digestion. The current study disclosed that liposomal formulation potentiates the biological activities of ACCF, especially antioxidant, anti-inflammatory, and thrombolytic activities. CONCLUSION These promising results offer a novel approach to increasing the bioaccessibility of ACCF, which may be crucial for the development of pharmaceuticals and nutraceutical-enriched functional foods.
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Affiliation(s)
- Asmaa E Farouk
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt.
| | - Sohair R Fahmy
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt
| | - Amel M Soliman
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt
| | | | - Shimaa A Sadek
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt
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12
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Shivaji K, Sridharan K, Kirubakaran DD, Velusamy J, Emadian SS, Krishnamurthy S, Devadoss A, Nagarajan S, Das S, Pitchaimuthu S. Biofunctionalized CdS Quantum Dots: A Case Study on Nanomaterial Toxicity in the Photocatalytic Wastewater Treatment Process. ACS OMEGA 2023; 8:19413-19424. [PMID: 37305291 PMCID: PMC10249079 DOI: 10.1021/acsomega.3c00496] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 05/08/2023] [Indexed: 06/13/2023]
Abstract
The toxic nature of inorganic nanostructured materials as photocatalysts is often not accounted for in traditional wastewater treatment reactions. Particularly, some inorganic nanomaterials employed as photocatalysts may release secondary pollutants in the form of ionic species that leach out due to photocorrosion. In this context, this work is a proof-of-concept study for exploring the environmental toxicity effect of extremely small-sized nanoparticles (<10 nm) like quantum dots (QDs) that are employed as photocatalysts, and in this study, cadmium sulfide (CdS) QDs are chosen. Typically, CdS is an excellent semiconductor with suitable bandgap and band-edge positions that is attractive for applications in solar cells, photocatalysis, and bioimaging. However, the leaching of toxic cadmium (Cd2+) metal ions due to the poor photocorrosion stability of CdS is a matter of serious concern. Therefore, in this report, a cost-effective strategy is devised for biofunctionalizing the active surface of CdS QDs by employing tea leaf extract, which is expected to hinder photocorrosion and prevent the leaching of toxic Cd2+ ions. The coating of tea leaf moieties (chlorophyll and polyphenol) over the CdS QDs (referred to hereafter as G-CdS QDs) was confirmed through structural, morphological, and chemical analysis. Moreover, the enhanced visible-light absorption and emission intensity of G-CdS QDs in comparison to that of C-CdS QDs synthesized through a conventional chemical synthesis approach confirmed the presence of chlorophyll/polyphenol coating. Interestingly, the polyphenol/chlorophyll molecules formed a heterojunction with CdS QDs and enabled the G-CdS QDs to exhibit enhanced photocatalytic activity in the degradation of methylene blue dye molecules over C-CdS QDs while effectively preventing photocorrosion as confirmed from cyclic photodegradation studies. Furthermore, detailed toxicity studies were conducted by exposing zebrafish embryos to the as-synthesized CdS QDs for 72 h. Surprisingly, the survival rate of the zebrafish embryos exposed to G-CdS QDs was equal to that of the control, indicating a significant reduction in the leaching of Cd2+ ions from G-CdS QDs in comparison to C-CdS QDs. The chemical environment of C-CdS and G-CdS before and after the photocatalysis reaction was examined by X-ray photoelectron spectroscopy. These experimental findings prove that biocompatibility and toxicity could be controlled by simply adding tea leaf extract during the synthesis of nanostructured materials, and revisiting green synthesis techniques can be beneficial. Furthermore, repurposing the discarded tea leaves may not only facilitate the control of toxicity of inorganic nanostructured materials but can also help in enhancing global environmental sustainability.
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Affiliation(s)
- Kavitha Shivaji
- Department
of Biotechnology, K. S. Rangasamy College
of Technology, Tiruchengode 637215, India
| | - Kishore Sridharan
- Department
of Nanoscience and Technology, School of Physical Sciences, University of Calicut, Thenhipalam 673635, India
| | - D. David Kirubakaran
- Department
of Physics, K. S. R College of Arts and
Science for Women, Tiruchengode 637215, India
| | - Jayaramakrishnan Velusamy
- Department
of Chemical Engineering and Biotechnology, University of Cambridge, Philippa Fawcett Drive, Cambridge CB3 0AS, U.K.
| | | | | | - Anitha Devadoss
- Institute
of Biological Chemistry, Biophysics and Bioengineering (IB3), School
of Engineering and Physical Sciences, Heriot-Watt
University, Edinburgh EH14 4AS, U.K.
| | - Sanjay Nagarajan
- Department
of Chemical Engineering, University of Bath, Bath BA2 7AY, U.K.
| | - Santanu Das
- Department
of Ceramic Engineering, Indian Institute
of Technology (BHU), Varanasi 221005, India
| | - Sudhagar Pitchaimuthu
- Research
Centre for Carbon Solutions, Institute of Mechanical, Processing and
Energy Engineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh EH14 4AS, U.K.
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13
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Whey Protein Isolate- Mesona chinensis Polysaccharide Conjugate: Characterization and Its Applications in O/W Emulsions. Foods 2023; 12:foods12051068. [PMID: 36900587 PMCID: PMC10000475 DOI: 10.3390/foods12051068] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 01/18/2023] [Accepted: 02/20/2023] [Indexed: 03/06/2023] Open
Abstract
Mesona chinensis polysaccharide (MCP), a common thickener, stabilizer and gelling agent in food and pharmaceuticals, also has antioxidant, immunomodulatory and hypoglycemic properties. Whey protein isolate (WPI)-MCP conjugate was prepared and used as a stabilizer for O/W emulsion in this study. FT-IR and surface hydrophobicity results showed there could exist interactions between -COO- in MCP and -NH3+ in WPI, and hydrogen bonding may be involved in the covalent binding process. The red-shifted peaks in the FT-IR spectra suggested the formation of WPI-MCP conjugate, and MCP may be bound to the hydrophobic area of WPI with decreasing surface hydrophobicity. According to chemical bond measurement, hydrophobic interaction, hydrogen bond and disulfide bond played the main role in the formation process of WPI-MCP conjugate. According to morphological analysis, the O/W emulsion formed by WPI-MCP had a larger size than the emulsion formed by WPI. The conjugation of MCP with WPI improved the apparent viscosity and gel structure of emulsions, which was concentration-dependent. The oxidative stability of the WPI-MCP emulsion was higher than that of the WPI emulsion. However, the protection effect of WPI-MCP emulsion on β-carotene still needs to be further improved.
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14
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Souri P, Emamifar A, Davati N. Physical and Antimicrobial Properties of Nano-ZnO-loaded Nanoliposomes Prepared by Thin Layer Hydration-Sonication and Heating Methods. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03032-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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15
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Effect of Liposomal Encapsulation and Ultrasonication on Debittering of Protein Hydrolysate and Plastein from Salmon Frame. Foods 2023; 12:foods12040761. [PMID: 36832836 PMCID: PMC9955801 DOI: 10.3390/foods12040761] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/07/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023] Open
Abstract
The impacts of liposomal encapsulation on the bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP) with the aid of ultrasound (20% amplitude, 750 W) for different time intervals (30, 60 and 120 s) were investigated. Liposomes loaded with 1% protein hydrolysate (L-PH1) and 1% plastein (L-PT1) showed the highest encapsulation efficiency and the least bitterness (p < 0.05). Ultrasonication for longer times reduced encapsulation efficiency (EE) and increased bitterness of both L-PH1 and L-PT1 along with a reduction in particle size. When comparing between L-PH1 and L-PT1, the latter showed less bitterness due to the lower bitterness in nature and higher entrapment of plastein in the liposomes. In vitro release studies also showed the delayed release of peptides from L-PT1 in comparison to the control plastein hydrolysate. Therefore, encapsulation of liposomes with 1% plastein could be an efficient delivery system for improving the sensory characteristics by lowering the bitterness of protein hydrolysates.
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16
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Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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17
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Qi C, Liu G, Ping Y, Yang K, Tan Q, Zhang Y, Chen G, Huang X, Xu D. A comprehensive review of nano-delivery system for tea polyphenols: Construction, applications, and challenges. Food Chem X 2023; 17:100571. [PMID: 36845473 PMCID: PMC9945422 DOI: 10.1016/j.fochx.2023.100571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 12/28/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
Tea polyphenols (TPs) are important bioactive compounds in tea and have excellent physiological regulation functions. However, the extraction and purification of TPs are key technologies affecting their further application, and the chemical instability, poor bioavailability of TPs are major challenges for researchers. In the past decade, therefore, research and development of advanced carrier systems for the delivery of TPs has been greatly promoted to improve their poor stability and poor bioavailability. In this review, the properties and function of TPs are introduced, and the recent advances in the extraction and purification technologies are systematically summarized. Particularly, the intelligent delivery of TPs via novel nano-carriers is critically reviewed, and the application of TPs nano-delivery system in medical field and food industry is also described. Finally, the main limitations, current challenges and future perspectives are highlighted in order to provide research ideas for exploiting nano-delivery carriers and their application in TPs.
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Affiliation(s)
- Chenyu Qi
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China,College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Guangyang Liu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China,Corresponding authors.
| | - Yi Ping
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China,College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Kexin Yang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Qiyue Tan
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China,College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Yaowei Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China,Corresponding authors.
| | - Ge Chen
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaodong Huang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Donghui Xu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China,Corresponding authors.
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18
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Cheng J, Shen S, Yang H, Tang D, Wang X, Lin Y, Liu X. Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate. Food Res Int 2023; 163:112153. [PMID: 36596104 DOI: 10.1016/j.foodres.2022.112153] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022]
Abstract
In this study, the influence of casein-caffeic acid-glucose ternary conjugate (CSC) on the physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was investigated and compared with sodium caseinate (CSN), a synthetic emulsifier commonly used in the food industry. The CSC-stabilized emulsion exhibits droplet characteristics similar to CSN-stabilized emulsion, and can effectively resist the external forces that lead to the phase separation of the emulsion. Although phase separation also occurred at pH 4.0, CSC emulsion had a wider range of pH stability (pH 3.0, 5.0-8.0) and higher salt ion stability than CSN emulsion. Furthermore, CSC-stabilized astaxanthin emulsions showed better astaxanthin protection under different heat treatment conditions and storage temperatures compared with CSN. After 28 days of storage at 4 °C, astaxanthin residues in the CSC-stabilized emulsion reached 92.37 %. The bioaccessibility of astaxanthin in CSC-stabilized emulsion was 26.21 %, much higher than that in CSN (6.47 %). This research study provides a platform for designing astaxanthin-fortified food or beverage systems to achieve better stability and delivery to target sites.
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Affiliation(s)
- Jingrong Cheng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
| | - Shuangwei Shen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Huaigu Yang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Xuping Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Yaosheng Lin
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Xueming Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
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19
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Wang W, Chen YF, Wei ZF, Jiang JJ, Peng JQ, He QT, Xu WY, Liu HM. Microemulsion of Cinnamon Essential Oil Formulated with Tea Polyphenols, Gallic Acid, and Tween 80: Antimicrobial Properties, Stability and Mechanism of Action. Microorganisms 2022; 11:microorganisms11010002. [PMID: 36677295 PMCID: PMC9867123 DOI: 10.3390/microorganisms11010002] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
The objective of this article was to combine tea polyphenols, gallic acid, and cinnamon essential oil to construct a natural extract-complex microemulsion system (NMs) with good antibacterial activity, antioxidant activity, and stability, as well as low irritation. NMs were characterized by particle size distribution, electrical conductivity, and light transmittance. The stability, as well as the antimicrobial, antioxidant, irritation, and antimicrobial mechanisms, of NMs were also studied. The results showed that NMs had a significant antimicrobial function against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Candida albicans and Aspergillus brasiliensis. The minimum inhibitory concentrations were 156 μg/mL, 62.5 μg/mL, 125 μg/mL, 250 μg/mL, and 125 μg/mL, respectively. Through the cell membrane permeability test and growth curve test of bacteria and fungi, we concluded that the NMs' mechanism of action on bacteria and fungi could be interpreted as NMs mainly altering the permeability of cell membranes to inhibit the growth of bacteria and fungi. The results of this study have important implications for utilizing plant extracts as natural preservatives for food and cosmetics.
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Affiliation(s)
- Wei Wang
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China
| | - Yin-Feng Chen
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Ze-Feng Wei
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jing-Jing Jiang
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jia-Qian Peng
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qi-Tong He
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Wen-Ying Xu
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
| | - Hui-Min Liu
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China
- Correspondence: ; Tel.: +86-186-1677-8997
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20
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Provision and assessment properties of nanoliposomes containing macroalgae extracts of Sargassum boveanume and Padina pavonica. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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21
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Fabrication of novel polysaccharide hybrid nanoliposomes containing citral for targeting MRSA-infected wound healing. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.11.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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22
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Hou F, Yang S, Ma X, Gong Z, Wang Y, Wang W. Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides. Foods 2022; 11:foods11193020. [PMID: 36230096 PMCID: PMC9563765 DOI: 10.3390/foods11193020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
In this paper, emulsions stabilized by Tremella fuciformis polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concentration of TFP and oil were 0.8% and 10% (wt%). The higher pH value was in favor of the emulsifying properties, while the addition of NaCl impaired the stability, and the greater the concentration, the lower the EAI and ESI. Besides, the emulsifying and rheological properties and stability analysis were evaluated in comparison with gum arabic, pectin, and carboxymethyl cellulose emulsions. It was discovered that TFP illustrated better storage and freeze-thaw stability, which was proved by the result of zeta-potential and particle size. The rheological measurement revealed that all the emulsions behaved as pseudoplastic fluids, while TFP displayed a higher viscosity. Meanwhile, TFP emulsions tended to form a more stable network structure according to the analysis of the parameters obtained from the Herschel–Bulkley model. FTIR spectra suggested that the O-H bond could be destructed without the formation of new covalent bonds during the emulsion preparation. Therefore, this study would be of great importance for the research of emulsions stabilized by TFP as a natural food emulsifier.
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Affiliation(s)
- Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Shuhui Yang
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Xiaobin Ma
- Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, Ireland
| | - Zhiqing Gong
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Yansheng Wang
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Wenliang Wang
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
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23
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Modifying the Stability and Surface Characteristic of Anthocyanin Compounds Incorporated in the Nanoliposome by Chitosan Biopolymer. Pharmaceutics 2022; 14:pharmaceutics14081622. [PMID: 36015248 PMCID: PMC9414094 DOI: 10.3390/pharmaceutics14081622] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/28/2022] [Indexed: 01/25/2023] Open
Abstract
In this study, a novel approach was investigated to improve the stability of anthocyanin compounds (AC) by encapsulating them in nanoliposomes resulting from rapeseed lecithin alongside chitosan coating. The results indicate that the particle size, electrophoretic mobility, encapsulation efficiency, and membrane fluidity of nanoliposomes containing anthocyanin compounds were 132.41 nm, −3.26 µm·cm/V·S, 42.57%, and 3.41, respectively, which changed into 188.95 nm, +4.80 µm·cm/V·S, 61.15%, and 2.39 after coating with chitosan, respectively. The results also suggest improved physical and chemical stability of nanoliposomes after coating with chitosan. TEM images demonstrate the produced particles were spherical and had a nanoscale, where the existence of a chitosan layer around the nanoparticles was visible. Shear rheological tests illustrate that the flow behavior of nanoliposomes was altered from Newtonian to shear thinning following chitosan incorporation. Further, chitosan diminished the surface area of the hysteresis loop (thixotropic behavior). The oscillatory rheological tests also show the presence of chitosan led to the improved mechanical stability of nanoliposomes. The results of the present study demonstrate that chitosan coating remarkably improved encapsulation efficiency, as well as the physical and mechanical stability of nanoliposomes. Thus, coating AC-nanoliposomes with chitosan is a promising approach for effective loading of AC and enhancing their stability to apply in the pharmaceutic and food industries.
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24
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Chen W, Zhu J, Wang W, Liu D, Zhang Y, Li Y, Meng F, Zhang W, Liu D. Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion. Food Chem 2022; 399:133727. [DOI: 10.1016/j.foodchem.2022.133727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 06/29/2022] [Accepted: 07/14/2022] [Indexed: 10/17/2022]
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25
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Green Tea ( Camellia sinensis): A Review of Its Phytochemistry, Pharmacology, and Toxicology. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123909. [PMID: 35745040 PMCID: PMC9231383 DOI: 10.3390/molecules27123909] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/11/2022] [Accepted: 06/13/2022] [Indexed: 12/21/2022]
Abstract
Objectives Green tea (Camellia sinensis) is a kind of unfermented tea that retains the natural substance in fresh leaves to a great extent. It is regarded as the second most popular drink in the world besides water. In this paper, the phytochemistry, pharmacology, and toxicology of green tea are reviewed systematically and comprehensively. Key findings Green tea has been demonstrated to be good for human health. Nowadays, multiple pharmacologically active components have been isolated and identified from green tea, including tea polyphenols, alkaloids, amino acids, polysaccharides, and volatile components. Recent studies have demonstrated that green tea shows versatile pharmacological activities, such as antioxidant, anticancer, hypoglycemic, antibacterial, antiviral, and neuroprotective. Studies on the toxic effects of green tea extract and its main ingredients have also raised concerns including hepatotoxicity and DNA damage. Summary Green tea can be used to assist the treatment of diabetes, Alzheimer’s disease, oral cancer, and dermatitis. Consequently, green tea has shown promising practical prospects in health care and disease prevention.
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26
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Xu Y, Wei Y, Jiang S, Xu F, Wang H, Shao X. Preparation and characterization of tea tree oil solid liposomes to control brown rot and improve quality in peach fruit. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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27
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Yin Z, Zheng T, Ho CT, Huang Q, Wu Q, Zhang M. Improving the stability and bioavailability of tea polyphenols by encapsulations: a review. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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28
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Wang L, Wen Y, Su C, Gao Y, Li Q, Du S, Yu X. Effect of water content on the physical properties and structure of walnut oleogels. RSC Adv 2022; 12:8987-8995. [PMID: 35424844 PMCID: PMC8985134 DOI: 10.1039/d2ra00920j] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Accepted: 03/04/2022] [Indexed: 11/21/2022] Open
Abstract
This study aimed to investigate the effect of water content on the properties and structure of oleogels by developing walnut oleogel based on potato starch and candelilla wax (CW). Physical, thermal, rheological and microstructure characteristics of the walnut oleogel were determined by texture analyzer, differential scanning calorimeter, rotary rheometer, X-ray diffractometer and optical microscope. Results showed that with increased water content, the hardness of the oleogel increased from 123.35 g to 158 g, whereas the oil loss rate decreased from 24.64% to 10.91%. However, these two values decreased slightly when the ratio of oil to water was 1 : 1. The prepared oleogels have a high elastic modulus, and the flow behavior of all walnut oleogels conformed to that of a non-flowing fluid. Microstructure observation indicated that the crystal size and quantity increased with an increase in water content, and the liquid oil was wrapped in the crystal network by CW and potato starch, forming solidified droplets to further promote gelation. In conclusion, when the ratio of oil to water is 39%, the oleogel has good physical properties and stable crystal structure. These findings can provide an indication of water content in the composition of oleogels.
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Affiliation(s)
- Liqian Wang
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308.,Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Yuxiu Wen
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308.,Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Caihong Su
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308.,Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308.,Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308.,Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Shuangkui Du
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308.,Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China +86-29-87092486 +86-29-87092308.,Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province 22 Xinong Road Yangling 712100 Shaanxi P. R. China
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29
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Zhang W, Liu Y, Zhang X, Wu Z, Weng P. Tea polyphenols-loaded nanocarriers: preparation technology and biological function. Biotechnol Lett 2022; 44:387-398. [PMID: 35229222 DOI: 10.1007/s10529-022-03234-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 02/04/2022] [Indexed: 12/26/2022]
Abstract
Tea polyphenols (TP) have various biological functions including anti-oxidant, anti-bacterial, anti-apoptotic, anti-inflammatory and bioengineered repair properties. However, TP exhibit poor stability and bioavailability in the gastrointestinal tract. Nanoencapsulation techniques can be used to protect TP and to uphold their original characteristics during processing, storage and digestion, improve their physiochemical properties and enhance their health promoting effects. Nano-embedded TP show higher antioxidant, antibacterial and anticancer properties than TP, allowing TP to play a better role in bioengineering restoration after embedding. In this review, recent advances in nanoencapsulation of TP with biopolymeric nanocarriers (polysaccharides and proteins), lipid-based nanocarriers and innovative developments in preparation strategies were mainly discussed. Additionally, the strengthening biological functions of stability and bioavailability, antioxidant, antibacterial, anticancer activities and bioengineering repair properties activities after the nano-embedding of TP have been considered. Finally, further studies could be conducted for exploring the application of nanoencapsulated systems in food for industrial applications.
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Affiliation(s)
- Wanni Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Yanan Liu
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China.
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Zufang Wu
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Peifang Weng
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
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30
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Niu L, Li Z, Fan W, Zhong X, Peng M, Liu Z. Nano-Strategies for Enhancing the Bioavailability of Tea Polyphenols: Preparation, Applications, and Challenges. Foods 2022; 11:foods11030387. [PMID: 35159537 PMCID: PMC8834201 DOI: 10.3390/foods11030387] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/19/2022] [Accepted: 01/26/2022] [Indexed: 02/01/2023] Open
Abstract
Tea polyphenols (TPs) are among the most abundant functional compounds in tea. They exhibit strong antioxidant, anti-inflammatory, and anti-cancer effects. However, their instability and low bioavailability limits their applications. Nanotechnology, which involves the use of nanoscale substances (sizes ranging from 1 to 100 nm) to improve the properties of substances, provides a solution for enhancing the stability and bioavailability of TPs. We reviewed the preparation, performance, effects, and applications of different types of TPs nanocarriers. First, we introduced the preparation of different nanocarriers, including nanoparticles, nanoemulsions, nanomicelles, and nanolipids. Then, we discussed various applications of tea polyphenol-loaded nanocarriers in functional ingredient delivery, food quality improvement, and active food packaging. Finally, the challenges and future development directions of TPs nanocarriers were elucidated. In conclusion, a nano-strategy may be the “key” to break the application barriers of TPs. Therefore, the use of nano-strategies for the safe, stable, and efficient release of TPs is the direction of future research.
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Affiliation(s)
- Li Niu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Ziqiang Li
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Wei Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Xiaohong Zhong
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Miao Peng
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
- Correspondence: (M.P.); (Z.L.)
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Correspondence: (M.P.); (Z.L.)
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31
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The Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta Cheese. MOLECULES (BASEL, SWITZERLAND) 2021; 27:molecules27010120. [PMID: 35011352 PMCID: PMC8746351 DOI: 10.3390/molecules27010120] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/17/2021] [Accepted: 12/22/2021] [Indexed: 12/12/2022]
Abstract
In this study, the encapsulation of saffron extract (SE) was examined at four various concentrations of soy lecithin (0.5%–4% w/v) and constant concentration of SE (0.25% w/v). Particle size and zeta potential of liposomes were in the range of 155.9–208.1 nm and −34.6–43.4 mV, respectively. Encapsulation efficiency was in the range of 50.73%–67.02%, with the stability of nanoliposomes in all treatments being >90%. Encapsulated SE (2% lecithin) was added to ricotta cheese at different concentrations (0%, 0.125%, 1%, and 2% w/v), and physicochemical and textural properties of the cheese were examined. Lecithin concentration significantly (p ≤ 0.05) affected the particle size, zeta potential, stability, and encapsulation efficiency of the manufactured liposomes. In terms of chemical composition and color of the functional cheese, the highest difference was observed between the control cheese and the cheese enriched with 2% liposomal encapsulated SE. Hardness and chewiness increased significantly (p ≤ 0.05) in the cheeses containing encapsulated SE compared to the control cheese. However, there was no significant difference in the case of adhesiveness, cohesiveness, and gumminess among different cheeses. Overall, based on the findings of this research, liposomal encapsulation was an efficient method for the delivery of SE in ricotta cheese as a novel functional food.
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32
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Jahanfar S, Gahavami M, Khosravi-Darani K, Jahadi M, Mozafari M. Entrapment of rosemary extract by liposomes formulated by Mozafari method: physicochemical characterization and optimization. Heliyon 2021; 7:e08632. [PMID: 35005281 PMCID: PMC8715198 DOI: 10.1016/j.heliyon.2021.e08632] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 09/28/2021] [Accepted: 12/15/2021] [Indexed: 01/09/2023] Open
Abstract
A major obstacle in the utilization of phenolic antioxidant compounds is their sensitivity and as a result stability issue. The current study aimed to encapsulate polyphenolic compounds, extracted from Rosemary, in liposomes prepared by the Mozafari method without the utilization of toxic solvents or detergents. The extract was prepared and converted into a powder by freeze-drying. The process conditions were optimized using response surface analysis, and the optimal parameters were as follows: phosphatidylcholine (PC), 2.5% (25 mg/mL); extract, 0.7% (7 mg/mL); process temperature, 70 °C and process time, 60 min. The entrapment efficiency in optimal sample was 54.59%. Also, optimal glycerosomes formulation were finally physicochemical characterized (permeability, zeta potential, and size distribution). The mean size of empty and containing rosemary extract glycerosome were 265.4 nm and 583.5 nm, respectively, and the Z-potential of optimal glycerosome was -65.1 mV. Total phenolic content was obtained 151.38 mg gallic acid/g extract, in optimal liposomal formulation, which was measured by Folin-Ciocalteu's phenol reagent. Also, the antioxidant activity of rosemary extract by DPPH for the free and optimal liposomal formulation was determined to be 84.57% and 92.5% respectively. It can be concluded that the liposomal rosemary extract formulation prepared in this study, employing a safe, scalable, and green technology, has great promise in food and pharmaceutical applications.
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Affiliation(s)
- Shima Jahanfar
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mehrdad Gahavami
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Kianoush Khosravi-Darani
- Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran
- Corresponding author.
| | - Mahshid Jahadi
- Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - M.R. Mozafari
- Australasian Nanoscience and Nanotechnology Initiative, 8054 Monash University LPO, Clayton, 3168, Victoria, Australia
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33
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Chen W, Wang W, Guo M, Li Y, Meng F, Liu D. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions. Food Chem 2021; 375:131706. [PMID: 34952387 DOI: 10.1016/j.foodchem.2021.131706] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 01/11/2023]
Abstract
The physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized by the whey protein isolate (WPI)-gum Acacia (GA) conjugates prepared by dry-heating (Con WPI (D)) and ultrasound (Con WPI (U)) Maillard reaction were investigated in this study. The conjugate-stabilized emulsions have a larger mean size than the WPI-stabilized emulsion. The stability of emulsions under freeze-thaw treatment, high ionic strength conditions, thermal treatment and pH conditions near the isoelectric point of WPI were improved by glycation. The chemical stability of β-carotene in emulsions was also enhanced by WPI-GA conjugates. The WPI-GA conjugate-stabilized emulsions have better stability for droplet aggregation during in vitro simulated gastrointestinal digestion, which increased β-carotene bioaccessibility. However, the Con WPI (U)-stabilized emulsion shows poor thermal stability and lower β-carotene bioaccessibility than the Con WPI (D)-stabilized emulsion, which may be attributed to ultrasound-induced structural changes during the process of glycation.
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Affiliation(s)
- Weijun Chen
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Yuncheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Fanbing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.
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34
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Sengupta P, Bose A, Sen K. Liposomal Encapsulation of Phenolic Compounds for Augmentation of Bio‐Efficacy: A Review. ChemistrySelect 2021. [DOI: 10.1002/slct.202101821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Priti Sengupta
- Department of Chemistry University of Calcutta 92, APC Road Kolkata 700009 India
- Department of Chemistry Presidency University 86/1 College Street Kolkata 700073 India
| | - Adity Bose
- Department of Chemistry Presidency University 86/1 College Street Kolkata 700073 India
| | - Kamalika Sen
- Department of Chemistry University of Calcutta 92, APC Road Kolkata 700009 India
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35
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Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03867-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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36
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Dammak I, Luciano CG, Pérez-Córdoba LJ, Monteiro ML, Conte-Junior CA, Sobral PJDA. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC Adv 2021; 11:28148-28168. [PMID: 35480739 PMCID: PMC9038010 DOI: 10.1039/d1ra04888k] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 08/05/2021] [Indexed: 11/21/2022] Open
Abstract
The attention towards active films has increased due to consumer demand for high-quality foods without chemical additives. Active biopolymer-based films have shown great potential for active films by impacting food safety, acting as the carriers of various natural antioxidant and antimicrobial compounds, and decreasing environmental pollution from petrol-derived packaging materials. However, there is a wide range of challenges concerning the different characteristics of biopolymers and plasticizers, often hygroscopic/hydrophilic, compared to numerous lipophilic bioactive compounds. Therefore, recent studies have focused on applying oil-in-water emulsion-based systems to enhance the lipophilic bioactive compounds' dispersibility into the film matrix, improving their performance. It is worth emphasizing that resulting complex systems give rise to new challenges such as (i) dispersion technology of the bioactive compounds with minimum adverse effects on its bioactivities, (ii) interactions between different components of the active films, giving rise to new physicochemical properties, and (iii) the change of the diffusion properties of bioactive compounds into the active films, resulting in different release properties. These challenges are profound and critically discussed in this review, as well as the encapsulation techniques employed in preparing emulsions loaded with lipophilic bioactive compounds for the active film development. An outlook of future directions in the research, development, and application of these active films are given. The attention towards active films has increased due to consumer demand for high-quality foods without chemical additives.![]()
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Affiliation(s)
- Ilyes Dammak
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, no. 149, Bloco A, 5° andar, sala 534 e 545 Rio de Janeiro, RJ 21941-909 Brazil +55-21-3938-7825.,Department of Food Engineering, FZEA, University of São Paulo (USP) Pirassununga SP Brazil
| | - Carla Giovana Luciano
- Department of Food Engineering, FZEA, University of São Paulo (USP) Pirassununga SP Brazil
| | | | - Maria Lúcia Monteiro
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, no. 149, Bloco A, 5° andar, sala 534 e 545 Rio de Janeiro, RJ 21941-909 Brazil +55-21-3938-7825
| | - Carlos Adam Conte-Junior
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, no. 149, Bloco A, 5° andar, sala 534 e 545 Rio de Janeiro, RJ 21941-909 Brazil +55-21-3938-7825
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, FZEA, University of São Paulo (USP) Pirassununga SP Brazil.,Food Research Center (FoRC), University of São Paulo (USP) São Paulo (SP) Brazil
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37
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Han Y, Ding J, Zhang J, Li Q, Yang H, Sun T, Li H. Fabrication and characterization of polylactic acid coaxial antibacterial nanofibers embedded with cinnamaldehyde/tea polyphenol with food packaging potential. Int J Biol Macromol 2021; 184:739-749. [PMID: 34174310 DOI: 10.1016/j.ijbiomac.2021.06.143] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/16/2021] [Accepted: 06/21/2021] [Indexed: 02/05/2023]
Abstract
Polylactic acid (PLA) is a promising food packaging material with biocompatible, nontoxic and biodegradable. In order to reduce the deterioration of aquatic products caused by microorganisms, PLA coaxial nanofiber films with cinnamaldehyde (CMA), tea polyphenol (TP) and its composite as core materials were prepared by using coaxial electrospinning technology. Its microscopic morphology and structure were characterized separately, and its thermal stability, wettability and mechanical properties were determined. The antibacterial activity and antibacterial mechanism of nanofiber films were studied with Shewanella putrefaciens (S. putrefaciens) which is the dominant spoilage of aquatic products as the target of action. The results show that the CMA/TP (m/m = 2:5)-PLA coaxial nanofibers have small diameter, uniform distribution, smooth surface, no pores and fracture. At the same time, the film has strong hydrophobicity, good thermal stability and mechanical properties. Its antibacterial performance is better than that of single-core nanofiber films, which effectively destroys the cell membrane of S. putrefaciens, increases the permeability of cell membrane, and interferes with the synthesis and expression of its protein. The coaxial nanofiber films with CMA, TP and its composite as core material can be used as a fresh-keeping material with antibacterial properties, and has potential application value in the field of food preservation.
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Affiliation(s)
- Ying Han
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China
| | - Jie Ding
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China
| | - Jiatao Zhang
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China
| | - Qiuying Li
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China
| | - Hua Yang
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China
| | - Tong Sun
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Hehe Li
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
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38
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Improvement in storage quality of postharvest tomato fruits by nitroxyl liposomes treatment. Food Chem 2021; 359:129933. [PMID: 33951606 DOI: 10.1016/j.foodchem.2021.129933] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 03/05/2021] [Accepted: 04/20/2021] [Indexed: 01/22/2023]
Abstract
Nitroxyl (HNO) has attracted much attention due to its unique biological activity. To investigate the preservation effect of HNO on fruits, a nitroxyl liposome based on 1-nitrosocyclohexyl acetate was prepared and characterized by infrared spectroscopy and transmission electron microscopy. The optimal preparation conditions were explored, and then HNO liposomes were prepared under the optimal conditions to study the effect of HNO liposomes on postharvest quality of tomatoes. The tomato fruits were treated with different concentrations (0, 5, 10, 15 and 20 μmol L-1) of HNO liposomes and stored at room temperature. The results indicated that treatment with HNO liposomes can more effectively delay the browning and slow down the decrease in lightness of tomatoes. Additionally, HNO liposomes can reduce the activity of PPO and POD, inhibit the increase of MDA and total phenol content. These results suggest that treatment with HNO liposomes can effectively preserve the quality of tomatoes.
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39
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Sun Y, Chi J, Ye X, Wang S, Liang J, Yue P, Xiao H, Gao X. Nanoliposomes as delivery system for anthocyanins: Physicochemical characterization, cellular uptake, and antioxidant properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110554] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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40
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41
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Development of the pH responsive chitosan-alginate based microgel for encapsulation of Jughans regia L. polyphenols under simulated gastrointestinal digestion in vitro. Carbohydr Polym 2020; 250:116917. [DOI: 10.1016/j.carbpol.2020.116917] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 08/04/2020] [Accepted: 08/05/2020] [Indexed: 12/11/2022]
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42
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Jahanfar S, Gahavami M, Khosravi‐Darani K, Jahadi M. Antioxidant Activities of Free and
Liposome‐Encapsulated
Green tea extracts on canola oil oxidation stability. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12436] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shima Jahanfar
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch Islamic Azad University Tehran Iran
| | - Mehrdad Gahavami
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch Islamic Azad University Tehran Iran
| | - Kianoush Khosravi‐Darani
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences P.O. Box: 19395‐4741 Tehran Iran
| | - Mahshid Jahadi
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
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43
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Subramani T, Ganapathyswamy H. An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3545-3555. [PMID: 32903987 PMCID: PMC7447741 DOI: 10.1007/s13197-020-04360-2] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/12/2020] [Accepted: 03/17/2020] [Indexed: 02/06/2023]
Abstract
Encapsulation in packaging of food ingredients is of great interest at micro and nano levels. It is a distinct process leading to the entrapping of one substance within another material. Lipid oriented encapsulation methods are currently considered as a superior choice for encapsulation of sensitive ingredients, focusing on foods and dietary supplements of hydrophobic and hydrophilic molecules along with bioactive compounds, food ingredients supplementary systems for therapeutic purpose. Liposome and nanoliposome techniques have been widely used in food industry in nutrient enrichment and supplements. It enhances the sensory attributes and shelf life of the food product and serves as an alternative to micro encapsulation. These lipid and water oriented systems have distinguished advantages and provide higher surface area in food processing, which increases product solubility, bioavailability and permits accurate targeting of the encapsulated material to a greater extent in food and nutraceutical production. This review article focuses on nanoliposome, its preparation techniques, advantages and application of nanoliposome in food and nutraceutical process.
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Affiliation(s)
- Thirukkumar Subramani
- Department of Food Science and Nutrition, Community Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu 625104 India
| | - Hemalatha Ganapathyswamy
- Department of Food Science and Nutrition, Community Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu 625104 India
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44
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Polyphenol-enriched extract of Arrabidaea chica used as a dentin pretreatment or incorporated into a total-etching adhesive system: Effects on bonding stability and physical characterization. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 116:111235. [PMID: 32806286 DOI: 10.1016/j.msec.2020.111235] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 05/15/2020] [Accepted: 06/21/2020] [Indexed: 11/22/2022]
Abstract
The aim of this paper was to evaluate the physical properties and the long-term bond strength of a 2.5% polyphenol-enriched extract of Arrabidaea chica (AC) incorporated into both the phosphoric acid and the primer of a three-step total-etch adhesive, or into an aqueous solution as a dentin pretreatment. Fifty dentin surfaces received the treatments (n = 10): CON (control) - application of the three-step adhesive system (Adper Scotchbond Multipurpose, 3M ESPE); WAT - distilled water used as a pretreatment after dentin etching and before application of the adhesive system; ACPA - AC incorporated into the phosphoric acid; ACW - dentin pre-treatment with AC incorporated into an aqueous solution after etching; ACP - AC incorporated into the primer. Microtensile bond strength tests were performed after 24 h, 6 and 12 months of storage. Slices from the resin-dentin interface were obtained for scanning electron microscopy analysis of the hybrid layer. Degree of conversion of AC incorporated into the primer was evaluated. The particle size, polydispersity index and zeta potential of all the solutions prepared by incorporating AC (phosphoric acid, primer and distilled water) were measured by dynamic light scattering, which brought about changes after incorporation. Degree of conversion of the primer was not affected after incorporating AC. ACP showed lower microtensile bond strength values than the other groups. Bond strength decreased after 6 months of storage, stabilizing at the 12-month evaluation. Therefore, use of AC incorporated into the primer led to lower bond strength values, since AC modified the physical properties (particle size, polydispersity index and zeta potential) of the primer, but did not change the degree of conversion. Application of AC as a dentin pretreatment did not affect bond strength or the micromorphological characteristics of the hybrid layer.
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Chen P, Ference C, Sun X, Lin Y, Tan L, Zhong T. Antimicrobial Efficacy of Liposome-Encapsulated Citral and Its Effect on the Shelf Life of Shatangju Mandarin. J Food Prot 2020; 83:1315-1322. [PMID: 32294203 DOI: 10.4315/jfp-20-115] [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: 03/28/2020] [Accepted: 04/05/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Liposome-encapsulated citral was prepared by means of a hot homogenization method. The microstructure, particle size, and zeta potential of the capsules were analyzed by transmission electron microscope and dynamic light scattering, respectively, in which the results showed a good dispersion stability of the citral-loaded liposome. In vitro tests showed that liposome-encapsulated citral significantly (P < 0.05) reduced the populations of Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Penicillium italicum more than free citral. In vivo tests conducted on fresh Shatangju mandarin showed that liposome-encapsulated citral-treated fruit exhibited a decay incidence of 56.67%, which is 42.04% lower than free citral-treated fruit (97.78%) after 26 days of storage at 25°C and 60 to 70% relative humidity. Additionally, fruit treated with citral-loaded liposome significantly reduced weight loss and viable yeast and mold during storage. In summary, liposome-encapsulated citral could be an effective antimicrobial agent to extend the shelf life of the Shatangju mandarin. HIGHLIGHTS
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Affiliation(s)
- Peizhou Chen
- School of Pharmacy and Food Science, Zhuhai College of Jilin University, 8 Anji East Road, Zhuhai, Guangdong 519041, People's Republic of China
| | - Christopher Ference
- Department of Plant Pathology, University of Florida, 2550 Hull Road, Gainesville, Florida 32611, USA
| | - Xiuxiu Sun
- Indian River Research and Education Center, University of Florida, 2199 South Rock Road, Fort Pierce, Florida 34945, USA
| | - Ying Lin
- School of Pharmacy and Food Science, Zhuhai College of Jilin University, 8 Anji East Road, Zhuhai, Guangdong 519041, People's Republic of China
| | - Lianjiang Tan
- School of Materials Science and Engineering, Shanghai Institute of Technology, Shanghai 201418, People's Republic of China
| | - Tian Zhong
- School of Pharmacy and Food Science, Zhuhai College of Jilin University, 8 Anji East Road, Zhuhai, Guangdong 519041, People's Republic of China.,(ORCID: https://orcid.org/0000-0002-8319-9144 [T.Z.]).,Department of Materials Technology and Engineering, Research Institute of Zhejiang University-Taizhou, 38 Zheda Road, Hangzhou, Zhejiang 310027, People's Republic of China
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Rajakumari R, Volova T, Oluwafemi OS, Rajesh Kumar S, Thomas S, Kalarikkal N. Grape seed extract-soluplus dispersion and its antioxidant activity. Drug Dev Ind Pharm 2020; 46:1219-1229. [PMID: 32643446 DOI: 10.1080/03639045.2020.1788059] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
OBJECTIVE The main objective of this work was to formulate a nanodispersion containing grape seed extract and analyzed its release profile, antioxidant potential of the prepared formulations. METHODS The grape seed extract (GSE) containing proanthocyanidins (PC's) has been dispersed in polymer matrix soluplus (SOLU) by the freeze-drying method. The morphological analysis was carried out using atomic force microscopy (AFM), scanning electron microscopy (SEM) and Transmission electron microscopy (TEM). The in-vitro release of the nanodispersion formulations was evaluated by simulated intestinal fluid (SIF). The antioxidant activity of GSE and the formulation were evaluated by employing various in-vitro assays such as 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2, 2-diphenyl-1- picrylhydrazyl (DPPH), Ferric reducing antioxidant power (FRAP) and peroxidation inhibiting activity. RESULTS The formulation FIII (1:5) resulted in a stable formulation with a higher loading efficiency of 95.36%, a particle size of 69.90 nm, a polydispersity index of 0.154 and a zeta potential value of -82.10 mV. The antioxidant efficiency of GSE-SOLU evaluated by DPPH was found to be 96.7%. The ABTS and FRAP model exhibited a dose-dependent scavenging activity. Linoleic model of FIII formulation and GSE exhibited a 66.14 and 86.58% inhibition respectively at 200 µg/l. CONCLUSIONS The main reason for excellent scavenging activity of the formulations can be attributed to the presence of monomeric, dimeric, oligomeric procyanidins and the phenolic group. The present work denotes that GSE constitutes a good source of PC's and will be useful in the prevention and treatment of free radical related diseases.
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Affiliation(s)
- R Rajakumari
- International and Inter-University Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam, India.,Institute of Biophysics, Siberian Federal University, Krasnoyarsk, Russia
| | - Tatiana Volova
- Institute of Biophysics, Siberian Federal University, Krasnoyarsk, Russia
| | - Oluwatobi Samuel Oluwafemi
- Department of Chemical Sciences, University of Johannesburg, Johannesburg, South Africa.,Centre for Nanomaterials Sciences Research, University of Johannesburg, Johannesburg, South Africa
| | - S Rajesh Kumar
- Department of Pharmacology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, India
| | - Sabu Thomas
- International and Inter-University Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam, India.,School of Chemical Sciences, Mahatma Gandhi University, Kottayam, India
| | - Nandakumar Kalarikkal
- International and Inter-University Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam, India.,School of Pure and Applied Physics, Mahatma Gandhi University, Kottayam, India
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Ardestani SB, Sahari MA, Barzegar M. ENCAPSULATION OF BARBERRY FRUIT EXTRACTS BY SPRAY DRYING AND LIPOSOME ENTRAPMENT. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.2.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Barberry is a native Iranian plant including species Berberis integerrima and B. vulgaris. Barberry fruit is used for preparing sauces, jellies, carbonated drinks, candies, food colour powders, jams, marmalades, chocolates, juices, and nectars. They are used as a natural food colorant rich in anthocyanins instead of harmful artificial ones. They contain polyphenols and antioxidants that reduce damage from free radicals and prevent chronic diseases and cancers. Barberry fruit extracts were encapsulated in maltodextrin by spray drying and Liposome Entrapment. The sizes of spray dried particles were reported 1–20 μm by SEM. Dimensions of empty and extract loaded liposomes (B. vulgaris and B. integerrima) were 18–28, 37–51, and 51–77 nm, respectively, by FE-SEM. The moist diameter of liposomes measured by dynamic light scattering (DLS) method at day 0 and after 6 months at –18 °C were as follows; empty liposomes: 163.9±2.23 and 378.90±4.98, liposomes loaded with extracts: 135.2±2.04 and 160.90±2.19 (B. vulgaris) and 113.4±1.83 and 144.20±2.01 nm (B. integerrima). Evaluation of thermal-oxidative decomposition from Differential scanning calorimetry (DSC) results at 0–45–90 days showed that the antioxidant activity and the onset temperature of the encapsulated extract was higher than the control. The extracts encapsulated in liposomes, especially B. integerrima extract, had better antioxidant properties.
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Affiliation(s)
- S. Berenji Ardestani
- aFormer Ph.D. Student, Tarbiat Modares University and Assistant Professor of Research School of Radiation Applications, Nuclear Science and Technology Research Institute, AEOI, Tehran. Iran
| | - M. A. Sahari
- bDepartment of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran. Iran
| | - M. Barzegar
- bDepartment of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran. Iran
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Nano formulated proanthocyanidins as an effective wound healing component. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 106:110056. [DOI: 10.1016/j.msec.2019.110056] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Revised: 07/16/2019] [Accepted: 08/03/2019] [Indexed: 01/02/2023]
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Rezaei Erami S, Raftani Amiri Z, Jafari SM. Nanoliposomal encapsulation of Bitter Gourd (Momordica charantia) fruit extract as a rich source of health-promoting bioactive compounds. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108581] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Olatunde OO, Benjakul S, Vongkamjan K, Amnuaikit T. Liposomal Encapsulated Ethanolic Coconut Husk Extract: Antioxidant and Antibacterial Properties. J Food Sci 2019; 84:3664-3673. [PMID: 31724746 DOI: 10.1111/1750-3841.14853] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 09/04/2019] [Accepted: 09/30/2019] [Indexed: 11/26/2022]
Abstract
Characteristics of liposomal encapsulated ethanolic coconut husk extract (LE-ECHE) prepared using two levels of lipid phase (LP) containing soybean phosphatidylcholine/cholesterol mixture of 4:1 mol ratio (60 and 80 µmol/mL) and two ECHE concentrations (1% and 2%) were investigated. Poly-dispersity index, zeta-potential, and particle size of LE-ECHE samples were 0.22% to 0.28%, -70.4 to -53.63 mV, and 232 to 697.65 nm, respectively. Encapsulation efficiency of all samples was 75.25% to 90.11%. LE-ECHE prepared with LP content of 60 µmol/mL and 1% ECHE (LP60-EC1) was milky, whereas UN-EC1 (un-encapsulated ECHE) was brownish in color. ECHE retained its antioxidant activity even after entrapment in liposome, although higher activity was recorded for UN-EC1. Encapsulation of ECHE in liposome enhanced antibacterial properties of ECHE. Hence, LP60-EC1 showed promising potential as a delivery based system for lowering dark color, a drawback associated with ECHE as well as improving the antibacterial properties of ECHE. PRACTICAL APPLICATION: Ethanolic coconut husk extract (ECHE) contains polyphenols with diverse biological activities such as antimicrobial and antioxidant properties. However, there are limited applications of ECHE in food industries, mainly because of its distinctive dark brown color. A homogeneous and stable liposomal system was demonstrated to be an efficient delivery based system for ECHE. Remarkably, antimicrobial property of ECHE was enhanced with liposomal encapsulation, whereas antioxidant activities of ECHE were retained. Also, liposomal encapsulation was shown as the potential technique to mask the undesirable dark brown, a drawback associated with ECHE for wider application.
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Affiliation(s)
- Oladipupo Odunayo Olatunde
- Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
| | - Soottawat Benjakul
- Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
| | - Kitiya Vongkamjan
- Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
| | - Thanaporn Amnuaikit
- Dept. of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
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