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Jiang M, Hu Z, Huang Y, Chen XD, Wu P. Impact of wall materials and DHA sources on the release, digestion and absorption of DHA microcapsules: Advancements, challenges and future directions. Food Res Int 2024; 191:114646. [PMID: 39059932 DOI: 10.1016/j.foodres.2024.114646] [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: 04/03/2024] [Revised: 05/24/2024] [Accepted: 06/14/2024] [Indexed: 07/28/2024]
Abstract
Docosahexaenoic acid (DHA), an essential omega-3 fatty acid, offers significant health benefits but faces challenges such as distinct odor, oxidation susceptibility, and limited intestinal permeability, hindering its broad application. Microencapsulation, widely employed, enhances DHA performance by facilitating controlled release, digestion, and absorption in the gastrointestinal tract. Despite extensive studies on DHA microcapsules and related delivery systems, understanding the mechanisms governing encapsulated DHA release, digestion, and absorption, particularly regarding the influence of wall materials and DHA sources, remains limited. This review starts with an overview of current techniques commonly applied for DHA microencapsulation. It then proceeds to outline up-to-date advances in the release, digestion and absorption of DHA microcapsules, highlighting the roles of wall materials and DHA sources. Importantly, it proposes strategies for overcoming challenges and exploiting opportunities to enhance the bioavailability of DHA microcapsules. Notably, spray drying dominates DHA microencapsulation (over 90 % usage), while complex coacervation shows promise for future applications. The combination of proteins and carbohydrates or phospholipids as wall material exhibits potential in controlling release and digestion of DHA microcapsules. The source of DHA, particularly algal oil, demonstrates higher lipid digestibility and absorptivity of free fatty acids (FFAs) than fish oil. Future advancements in DHA microcapsule development include formulation redesign (e.g., using plant proteins as wall material and algal oil as DHA source), technique optimization (such as co-microencapsulation and pre-digestion), and creation of advanced in vitro systems for assessing DHA digestion and absorption kinetics.
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Affiliation(s)
- Maoshuai Jiang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Zejun Hu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China; Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, Suzhou, Jiangsu 215152, China.
| | - Yixiao Huang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Peng Wu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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Fu DW, Xu H, Sun RQ, Liu XL, Ji Z, Zhou DY, Song L. Engineering marine phospholipid nanoliposomes via glycerol-infused proliposomes: Mechanisms, strategies, and versatile applications in scalable food-grade nanoliposome production. Food Chem 2024; 448:139030. [PMID: 38531301 DOI: 10.1016/j.foodchem.2024.139030] [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: 11/23/2023] [Revised: 02/22/2024] [Accepted: 03/10/2024] [Indexed: 03/28/2024]
Abstract
This study presents a novel approach using polyol-based proliposome to produce marine phospholipids nanoliposomes. Proliposomes were formulated by blending glycerol with phospholipids across varying mass ratios (2:1 to 1:10) at room temperature. Analysis employing polarized light microscopy, FTIR, and DSC revealed that glycerol disrupted the stacked acyl groups within phospholipids, lowering the phase transition temperature (Tm). Krill oil phospholipids (KOP) proliposomes exhibited superior performance in nanoliposomes formation, with a mean diameter of 125.60 ± 3.97 nm, attributed to the decreased Tm (-7.64 and 7.00 °C) compared to soybean phospholipids, along with a correspondingly higher absolute zeta potential (-39.77 ± 1.18 mV). The resulting KOP proliposomes demonstrated liposomes formation stability over six months and under various environmental stresses (dilution, thermal, ionic strength, pH), coupled with in vitro absorption exceeding 90 %. This investigation elucidates the mechanism behind glycerol-formulated proliposomes and proposes innovative strategies for scalable, solvent-free nanoliposome production with implications for functional foods and pharmaceutical applications.
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Affiliation(s)
- Dong-Wen Fu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Xu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Rui-Qi Sun
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xue-Li Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhe Ji
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Da-Yong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Liang Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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Chabni A, Pardo de Donlebún B, Romero M, Torres CF. Predigested Mixture of Arachidonic and Docosahexaenoic Acids for Better Bio-Accessibility. Mar Drugs 2024; 22:224. [PMID: 38786615 PMCID: PMC11123075 DOI: 10.3390/md22050224] [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: 04/18/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
A predigested product from arachidonic acid oil (ARA) and docosahexaenoic acid (DHA) oil in a 2:1 (w/w) ratio has been developed and evaluated in an in vitro digestion model. To produce this predigested lipid mixture, first, the two oils were enzymatically hydrolyzed up to 90% of free fatty acids (FFAs) were achieved. Then, these two fatty acid (FA) mixtures were mixed in a 2:1 ARA-to-DHA ratio (w/w) and enzymatically esterified with glycerol to produce a mixture of FFAs, mono-, di-, and triacylglycerides. Different glycerol ratios and temperatures were evaluated. The best results were attained at 10 °C and a glycerol-to-FA molar ratio of 3:1. The bio-accessibility of this predigested mixture was studied in an in vitro digestion model. A total of 90% of the digestion product was found in the micellar phase, which contained 30% monoacylglycerides, more than 50% FFAs, and a very small amount of triacylglycerols (3% w/w). All these data indicate an excellent bio-accessibility of this predigested mixture.
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Affiliation(s)
- Assamae Chabni
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (M.R.)
| | - Blanca Pardo de Donlebún
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain;
| | - Marina Romero
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (M.R.)
| | - Carlos F. Torres
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (M.R.)
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Cardoso C, Valentim J, Gomes R, Matos J, Rego A, Coelho I, Delgado I, Motta C, Castanheira I, Prates JAM, Bandarra NM, Afonso C. Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention. Foods 2024; 13:1332. [PMID: 38731702 PMCID: PMC11083232 DOI: 10.3390/foods13091332] [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: 04/04/2024] [Revised: 04/18/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Most world countries are experiencing a remarkable aging process. Meanwhile, 50 million people are affected by Alzheimer's disease (AD) and related dementia and there is an increasing trend in the incidence of these major health problems. In order to address these, the increasing evidence suggesting the protective effect of dietary interventions against cognitive decline during aging may suggest a response to this challenge. There are nutrients with a neuroprotective effect. However, Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFAs), such as docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive aging. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed and its formulation was optimized in preliminary testing. The effects of culinary treatment (steaming, roasting, and grilling vs. raw) and digestion on bioaccessibility were evaluated. The hamburgers had high levels of n-3 PUFAs in the range of 42.0-46.4% and low levels of n-6 PUFAs (6.6-6.9%), resulting in high n-3/n-6 ratios (>6). Bioaccessibility studies showed that the hamburgers could provide the daily requirements of eicosapentaenoic acid (EPA) + DHA with 19.6 g raw, 18.6 g steamed, 18.9 g roasted, or 15.1 g grilled hamburgers. Polyphenol enrichment by the seaweed and antioxidant activity were limited. The hamburgers contained high levels of Se and I at 48-61 μg/100 g ww and 221-255 μg/100 g ww, respectively. Selenium (Se) and I bioaccessibility levels were 70-85% and 57-70%, respectively, which can be considered high levels. Nonetheless, for reaching dietary requirements, considering the influence of culinary treatment and bioaccessibility, 152.2-184.2 g would be necessary to ensure daily Se requirements and 92.0-118.1 g for I needs.
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Affiliation(s)
- Carlos Cardoso
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal; (N.M.B.); (C.A.)
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
| | - Jorge Valentim
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
- Faculty of Science, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal
| | - Romina Gomes
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
- MEtRICs/DCTB/NOVA, School of Science and Technology, NOVA University Lisbon, Caparica Campus, 2829-516 Almada, Portugal
| | - Joana Matos
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
| | - Andreia Rego
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal; (A.R.); (I.C.); (I.D.); (C.M.); (I.C.)
| | - Inês Coelho
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal; (A.R.); (I.C.); (I.D.); (C.M.); (I.C.)
| | - Inês Delgado
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal; (A.R.); (I.C.); (I.D.); (C.M.); (I.C.)
| | - Carla Motta
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal; (A.R.); (I.C.); (I.D.); (C.M.); (I.C.)
| | - Isabel Castanheira
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal; (A.R.); (I.C.); (I.D.); (C.M.); (I.C.)
| | - José A. M. Prates
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisbon, Portugal;
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisbon, Portugal
| | - Narcisa M. Bandarra
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal; (N.M.B.); (C.A.)
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
| | - Cláudia Afonso
- CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal; (N.M.B.); (C.A.)
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal; (J.V.); (R.G.); (J.M.)
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Couëdelo L, Lennon S, Abrous H, Chamekh I, Bouju C, Griffon H, Vaysse C, Larvol L, Breton G. In Vivo Absorption and Lymphatic Bioavailability of Docosahexaenoic Acid from Microalgal Oil According to Its Physical and Chemical Form of Vectorization. Nutrients 2024; 16:1014. [PMID: 38613047 PMCID: PMC11013230 DOI: 10.3390/nu16071014] [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: 02/14/2024] [Revised: 03/20/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024] Open
Abstract
Docosahexaenoic acid (DHA) is an essential fatty acid (FA) with proven pro-health effects, but improving its bioavailability is becoming a public health issue. The bioavailability of DHA from microalgal (A) oil has been comprehensively assessed, particularly in terms of the molecular structuring capabilities offered by A-oil. Here, we explored the impact of five DHA-rich formulas differing in terms of (i) molecular structure, i.e., ethyl ester (EE), monoglyceride (MG), or triglyceride (TG), and (ii) supramolecular form, i.e., emulsified TG or TG + phospholipids (PL blend) on the lymphatic kinetics of DHA absorption and the lipid characteristics of the resulting lipoproteins. We demonstrated in rats that the conventional A-DHA TG structure afforded more effective DHA absorption than the EE structure (+23%). Furthermore, the A-DHA MG and A-DHA emulsions were the better DHA vectors (AUC: 89% and +42%, respectively) due to improved lipolysis. The A-DHA MG and A-DHA emulsion presented the richest DHA content in TG (+40%) and PL (+50%) of lymphatic chylomicrons, which could affect the metabolic fate of DHA. We concluded that structuring A-DHA in TG or EE form would better serve for tissue and hepatic metabolism whereas A-DHA in MG and emulsion form could better target nerve tissues.
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Affiliation(s)
- Leslie Couëdelo
- ITERG, Nutrition Life Sciences, 33610 Bordeaux, France; (H.A.); (I.C.); (C.B.); (H.G.); (C.V.)
| | | | - Hélène Abrous
- ITERG, Nutrition Life Sciences, 33610 Bordeaux, France; (H.A.); (I.C.); (C.B.); (H.G.); (C.V.)
| | - Ikram Chamekh
- ITERG, Nutrition Life Sciences, 33610 Bordeaux, France; (H.A.); (I.C.); (C.B.); (H.G.); (C.V.)
| | - Corentin Bouju
- ITERG, Nutrition Life Sciences, 33610 Bordeaux, France; (H.A.); (I.C.); (C.B.); (H.G.); (C.V.)
| | - Hugues Griffon
- ITERG, Nutrition Life Sciences, 33610 Bordeaux, France; (H.A.); (I.C.); (C.B.); (H.G.); (C.V.)
| | - Carole Vaysse
- ITERG, Nutrition Life Sciences, 33610 Bordeaux, France; (H.A.); (I.C.); (C.B.); (H.G.); (C.V.)
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Luo S, Zhang Y, Song J, Li Y, Wu C, Zhang C. Solubility-permeability interplay of a supersaturated lutein delivery system constructed by glycosylated stevioside and hydroxypropyl-methylcellulose. Int J Biol Macromol 2024; 258:128791. [PMID: 38123041 DOI: 10.1016/j.ijbiomac.2023.128791] [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: 08/16/2023] [Revised: 11/20/2023] [Accepted: 12/12/2023] [Indexed: 12/23/2023]
Abstract
This study investigated the solubilizing capacity of glycosylated stevioside/hydroxypropyl-methylcellulose (stevia-G-HPMC) complexes with varying mass ratios on lutein. The impact on the steady-state flux and permeability coefficient of intracellular lutein was also explored through the construction of a Caco-2 cellular transport model. The results indicated that the equilibrium solubility of lutein linearly increased with an increase in stevia-G amount. The stability constants of the ternary system surpassed those of the binary system. Molecular dynamics simulation revealed a tight and stable structure in lutein supersaturated complexes. Meanwhile, lutein-stevia-G-HPMC complexes demonstrated superior cumulative penetrations, with the peak Papp (AP → BL) value being (3.24 ± 0.89) × 10-5 cm·s-1. There was a slight decrease in Papp (BL → AP), which improved the forward transport of lutein. Highly soluble lutein in aqueous environments saturated the extracellular transport proteins on the AP side of cell membranes, thereby maintaining the high permeability transport. Notably, the permeability trend of lutein in Caco-2 cells negatively correlated with the equilibrium solubility and matched the single exponential growth model. When the mass ratio of lutein, stevia-G and HPMC was 1:21:5, the solubility-permeability trade-off of lutein was effectively maintained.
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Affiliation(s)
- Shuwei Luo
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yan Zhang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Jiangfeng Song
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Ying Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Chenchen Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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Liang L, Liu Y, Zhu J, Wen C, Liu X, Zhang J, Li Y, Liu G, Xu X. Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15305-15318. [PMID: 37815121 DOI: 10.1021/acs.jafc.3c04770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
The emulsifying performance of glycerophospholipids alone is inferior to proteins, etc., while the sphingomyelin (SM) and cholesterol (Chol) naturally existing in biological membranes could interact with glycerophospholipids to influence the polar lipid arrangement. Inspired by the natural membranes, the effect of SM and Chol on the physicochemical stability of soy phospholipid (SPL)-stabilized emulsions during storage or under environmental stresses was determined. The results indicated that the addition of SM and/or Chol could improve the storage stability of the emulsions and protective effect on lutein significantly (p < 0.05). Except for UV irradiation, the addition of Chol significantly improved the stability of the emulsions against acid, salt, and heat. The strong intermolecular hydrogen bonds and condensed assembly formed by SM and Chol contributed to the best stability of SPL + SM + Chol-stabilized emulsions. The results gave insight into improving the emulsifying properties of glycerophospholipids with SM and Chol.
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Affiliation(s)
- Li Liang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Yu Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Junlong Zhu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Xiaofang Liu
- College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
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Guo L, Fan L, Liu Y, Li J. Strategies for improving loading of emulsion-based functional oil powder. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37724529 DOI: 10.1080/10408398.2023.2257325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Functional oil is type of oil that is beneficial to human health and has nutritional value, however, functional oils are rich in bioactive substances such as polyunsaturated fatty acids which are sensitive to environmental factors and are susceptible to oxidation or decomposition. Construction of emulsion-based oil powder is a promising approach for improving the stability and solubility of functional oils. However, the low effective loading of oil in powder is the main challenge limiting encapsulation technology. This manuscript focuses on reviewing the current research progress of emulsion-based functional oil powder construction and systematically summarizes the processing characteristics of emulsion-based oil powder with high payload and summarizing the strategies to enhance the payload of powder in term of emulsification and drying, respectively. The impact of emulsion formation on oil powder production is discussed from different characteristics of emulsions, including emulsion composition, emulsification methods and emulsion types. In addition, the current status of improving material loading performance by various modifications to the drying technology is discussed, including the addition of drying processing additives, changes in drying parameters and the effect of innovative technological means.
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Affiliation(s)
- Lingxi Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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9
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Protein accessibility level affects macronutrient digestion kinetics of plant-based shakes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Effect of Gum Acacia on the Intestinal Bioavailability of n-3 Polyunsaturated Fatty Acids in Rats. Biomolecules 2022; 12:biom12070975. [PMID: 35883531 PMCID: PMC9313134 DOI: 10.3390/biom12070975] [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: 06/03/2022] [Revised: 06/29/2022] [Accepted: 07/07/2022] [Indexed: 11/23/2022] Open
Abstract
Lipid emulsification is a technique that is being explored for improving the bioavailability of omega 3 (n-3) long chain (LC) fatty acid (FA). The nature of the emulsifiers can differently impact the lipid bioavailability via a modification of the lipolysis step. Among natural emulsifiers, gum acacia (GA), an indigestible polysaccharide, provides protective encapsulation of n-3 by forming a specifically crown-like shape around lipid drops, which could also impact the digestion step. Despite the interest in lipolysis rate, the impact of GA on lipid bioavailability has never been explored in a complete physiological context. Thus, we followed in a kinetics study the n-3 bioavailability in rat lymph, orally administered DHA-rich oil, formulated based on GA compared to the bulk phase form of the oil. The AUC values were significantly improved by +121% for total TG and by 321% for n-3 PUFA, specifically for EPA (+244%) and for DHA (+345%). Benefits of GA have also been related to the transport of FA in lymph, which was 2 h earlier (Tmax = 4 h), compared to the Tmax (6 h) obtained with the bulk phase oil. All the data showed that GA is one of the most favorable candidates of natural emulsifiers to improve n-3 bioavailability and their rate of absorption for health targets.
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11
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Investigation of the in vitro digestion fate and oxidation of protein-based oleogels prepared by pine nut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Verkempinck S, Guevara-Zambrano J, Infantes-Garcia M, Naranjo M, Soliva-Fortuny R, Elez-Martínez P, Grauwet T. Gastric and small intestinal lipid digestion kinetics as affected by the gradual addition of lipases and bile salts. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101595] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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13
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Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107069] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Bot F, Cossuta D, O'Mahony JA. Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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15
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Infantes-Garcia MR, Verkempinck SHE, Hendrickx ME, Grauwet T. Kinetic Modeling of In Vitro Small Intestinal Lipid Digestion as Affected by the Emulsion Interfacial Composition and Gastric Prelipolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4708-4719. [PMID: 33856215 DOI: 10.1021/acs.jafc.1c00432] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
This research evaluated the impact of the emulsion interfacial composition on in vitro small intestinal lipolysis kinetics with the inclusion of rabbit gastric lipase resulting in a gastric prelipolysis step. O/w emulsions contained 5% triolein (w/w) and 1% (w/w) of the following emulsifiers: sodium taurodeoxycholate, citrus pectin, soy protein isolate, soy lecithin, and tween 80. Emulsions were subjected to static in vitro digestion and diverse lipolysis species quantified via a HPLC-charged aerosol detector. Single-response modeling indicated that the kinetics of lipolysis in the small intestinal phase were impacted by the emulsion particle size at the beginning of this phase. Multiresponse modeling permitted the elucidation of the lipolysis mechanism under in vitro conditions. The final reaction scheme included enzymatic and chemical conversions. The modeling strategies used in this research allowed to gain more insights into the kinetics and mechanism of in vitro lipid digestion.
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Affiliation(s)
- Marcos R Infantes-Garcia
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - Sarah H E Verkempinck
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
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Infantes-Garcia M, Verkempinck S, Gonzalez-Fuentes P, Hendrickx M, Grauwet T. Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106163] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Lecithin alleviates protein flocculation and enhances fat digestion in a model of infant formula emulsion. Food Chem 2020; 346:128918. [PMID: 33385913 DOI: 10.1016/j.foodchem.2020.128918] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 11/22/2020] [Accepted: 12/17/2020] [Indexed: 11/21/2022]
Abstract
This study investigates whether lecithin could fasten lipolysis through the alleviation of protein aggregation in an infant formula emulsion model. Our previous study reported low intestinal digestion of infant formula could be due to the aggregation of proteins that slow lipid digestion. The emulsion contained lipids droplets simulating the fatty acid composition in breast milk, different levels of lecithin and milk protein. The interphase proteins were replaced with lecithin in a dose-dependent manner. The results showed the addition of 5% and 7% lecithin improves the physical stability, narrows the range of particle size, reduces the mean particle size and increases the zeta potential. The 5% lecithin emulsion showed the highest rate and extent of lipid and protein digestion. These positive effects were caused by lecithin through stabilizing the emulsion and suppressing droplet flocculation after digestion. Lecithin promotes lipid digestion and may improve the "insufficient fat supply" in infant formula.
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18
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Yang J, Ciftci ON. In vitro bioaccessibility of fish oil-loaded hollow solid lipid micro- and nanoparticles. Food Funct 2020; 11:8637-8647. [PMID: 32936172 DOI: 10.1039/d0fo01591a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fish oil-loaded hollow solid lipid micro- and nanoparticles were prepared by atomization of the CO2-expanded lipid mixture. The obtained particles were spherical and free-flowing with an average particle size of 6.9 μm. Fish oil loading efficiency was achieved at 92.3% (w/w). The in vitro digestive stability, lipid digestibility and EPA and DHA bioaccessibility of the fish oil-loaded particles were examined using an in vitro sequential digestion model. The mean particle diameter increased markedly after oral (15.2 μm) and gastric (32.4 μm) digestion and then decreased after the small intestinal stage (24.0 μm). Fish oil-loaded particles remained spherical and intact but mainly agglomerated on the top phase throughout the oral and gastric digestion. However, a mixed digesta was formed after the small intestinal digestion, which contained digested broken particle pieces, undigested fish oil-loaded particles, free fatty acids, monoacylglycerols and micelles. The extent of lipolysis was significantly increased for the 30% fish oil-loaded particles as compared to physical mixtures of empty hollow solid lipid particles or bulk FHSO and fish oil (p < 0.05). Moreover, EPA and DHA bioaccessibility was significantly improved from 9.7 to 18.2% with the 30% fish oil-loaded particles (p < 0.05).
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Affiliation(s)
- Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
| | - Ozan N Ciftci
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
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Chen Y, Ge H, Zheng Y, Zhang H, Li Y, Su X, Panpipat W, Lai OM, Tan CP, Cheong LZ. Phospholipid-Protein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6190-6201. [PMID: 32379465 DOI: 10.1021/acs.jafc.0c01250] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The present study aims to design a milk fat globule membrane (MFGM)-inspired structured membrane (phospholipid- and protein-rich) for microencapsulation of docosahexaenoic acid (DHA) oil. DHA-enriched oil emulsions were prepared using different ratios of sunflower phospholipid (SPL), proteins [whey protein concentrate (WPC), soy protein isolate (SPI), and sodium caseinate (SC)], and maltodextrin and spray-dried to obtain DHA microcapsules. The prepared DHA oil emulsions have nanosized particles. SPLs were found to affect the secondary structure of WPC, which resulted in increased exposure of the protein hydrophobic site and emulsion stability. SPL also reduced the surface tension and viscosity of the DHA oil emulsions. In vitro digestion of the spray-dried DHA microcapsules showed that they were able to effectively resist gastric proteolysis and protect their bioactivity en route to the intestine. The DHA microcapsules have a high lipid digestibility in the small intestine with a high DHA hydrolysis efficiency (74.3%), which is higher than that of commercial DHA microcapsules.
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Affiliation(s)
- Ying Chen
- Department of Food Science, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Hui Ge
- Wilmar (Shanghai) Biotechnology Research and Development Center, Shanghai 200137, China
| | - Yan Zheng
- Wilmar (Shanghai) Biotechnology Research and Development Center, Shanghai 200137, China
| | - Hong Zhang
- Wilmar (Shanghai) Biotechnology Research and Development Center, Shanghai 200137, China
| | - Ye Li
- Department of Food Science, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Xiurong Su
- Department of Food Science, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
| | - Oi-Ming Lai
- Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia UPM, Serdang 43400, Selangor, Malaysia
- Institute of Bioscience, Universiti Putra Malaysia UPM, Serdang 43400, Selangor, Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Malaysia
| | - Ling-Zhi Cheong
- Department of Food Science, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
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20
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Bernaerts TM, Verstreken H, Dejonghe C, Gheysen L, Foubert I, Grauwet T, Van Loey AM. Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103770] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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Robert C, Couëdelo L, Vaysse C, Michalski MC. Vegetable lecithins: A review of their compositional diversity, impact on lipid metabolism and potential in cardiometabolic disease prevention. Biochimie 2019; 169:121-132. [PMID: 31786232 DOI: 10.1016/j.biochi.2019.11.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Accepted: 11/25/2019] [Indexed: 12/18/2022]
Abstract
Vegetable lecithins, widely used in the food industry as emulsifiers, are a mixture of naturally occurring lipids containing more than 50% of phospholipids (PL). PL exert numerous important physiological effects. Their amphiphilic nature notably enables them to stabilise endogenous lipid droplets, conferring them an important role in lipoprotein transport, functionality and metabolism. In addition, beneficial effects of dietary lecithin on metabolic disorders have been reported since the 1990s. This review attempts to summarize the effects of various vegetable lecithins on lipid and lipoprotein metabolism, as well as their potential application in the treatment of dyslipidemia associated with metabolic disorders. Despite controversial data concerning the impact of vegetable lecithins on lipid digestion and intestinal absorption, the beneficial effect of lecithin supplementation on plasma and hepatic lipoprotein and cholesterol levels is unequivocal. This is especially true in hyperlipidemic patients. Furthermore, the immense compositional diversity of vegetable lecithins endows them with a vast range of biochemical and biological properties, which remain to be explored in detail. Data on the effects of vegetable lecithins alternative to soybean, both as supplements and as ingredients in different foods, is undoubtedly lacking. Given the exponential demand for vegetable products alternative to those of animal origin, it is of primordial importance that future research is undertaken in order to elucidate the mechanisms by which individual fatty acids and PL from various vegetable lecithins modulate lipid metabolism. The extent to which they may influence parameters associated with metabolic disorders, such as intestinal integrity, low-grade inflammation and gut microbiota must also be assessed.
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Affiliation(s)
- Chloé Robert
- Univ Lyon, CarMeN Laboratory, Inserm, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Lyon-Sud Medical School, Pierre-Bénite, FR-69310, France; ITERG, Equipe Nutrition, Santé et Biochimie des Lipides, Canéjan, FR-33610, Canéjan, France
| | - Leslie Couëdelo
- ITERG, Equipe Nutrition, Santé et Biochimie des Lipides, Canéjan, FR-33610, Canéjan, France
| | - Carole Vaysse
- ITERG, Equipe Nutrition, Santé et Biochimie des Lipides, Canéjan, FR-33610, Canéjan, France
| | - Marie-Caroline Michalski
- Univ Lyon, CarMeN Laboratory, Inserm, INRAE, INSA Lyon, Université Claude Bernard Lyon 1, Lyon-Sud Medical School, Pierre-Bénite, FR-69310, France.
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22
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Costa C, Medronho B, Filipe A, Mira I, Lindman B, Edlund H, Norgren M. Emulsion Formation and Stabilization by Biomolecules: The Leading Role of Cellulose. Polymers (Basel) 2019; 11:E1570. [PMID: 31561633 PMCID: PMC6835308 DOI: 10.3390/polym11101570] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 09/23/2019] [Accepted: 09/23/2019] [Indexed: 01/28/2023] Open
Abstract
Emulsion stabilization by native cellulose has been mainly hampered because of its insolubility in water. Chemical modification is normally needed to obtain water-soluble cellulose derivatives. These modified celluloses have been widely used for a range of applications by the food, cosmetic, pharmaceutic, paint and construction industries. In most cases, the modified celluloses are used as rheology modifiers (thickeners) or as emulsifying agents. In the last decade, the structural features of cellulose have been revisited, with particular focus on its structural anisotropy (amphiphilicity) and the molecular interactions leading to its resistance to dissolution. The amphiphilic behavior of native cellulose is evidenced by its capacity to adsorb at the interface between oil and aqueous solvent solutions, thus being capable of stabilizing emulsions. In this overview, the fundamentals of emulsion formation and stabilization by biomolecules are briefly revisited before different aspects around the emerging role of cellulose as emulsion stabilizer are addressed in detail. Particular focus is given to systems stabilized by native cellulose, either molecularly-dissolved or not (Pickering-like effect).
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Affiliation(s)
- Carolina Costa
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden; (C.C.); (B.L.); (H.E.)
| | - Bruno Medronho
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden; (C.C.); (B.L.); (H.E.)
- Faculty of Sciences and Technology (MeditBio), Ed. 8, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Alexandra Filipe
- Faculty of Sciences and Technology (MeditBio), Ed. 8, University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Isabel Mira
- RISE, Bioscience and Materials, SE-114 28 Stockholm, Sweden;
| | - Björn Lindman
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden; (C.C.); (B.L.); (H.E.)
| | - Håkan Edlund
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden; (C.C.); (B.L.); (H.E.)
| | - Magnus Norgren
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden; (C.C.); (B.L.); (H.E.)
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Saravana PS, Shanmugapriya K, Gereniu CRN, Chae SJ, Kang HW, Woo HC, Chun BS. Ultrasound-mediated fucoxanthin rich oil nanoemulsions stabilized by κ-carrageenan: Process optimization, bio-accessibility and cytotoxicity. ULTRASONICS SONOCHEMISTRY 2019; 55:105-116. [PMID: 31084784 DOI: 10.1016/j.ultsonch.2019.03.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 02/20/2019] [Accepted: 03/12/2019] [Indexed: 06/09/2023]
Abstract
This work aims to produce and optimize a κ-carrageenan-based nanoemulsion (NE) to encapsulate seaweed oil, which is rich in fucoxanthin (FX), using ultrasound-assisted emulsification. κ-Carrageenan was produced using subcritical water, and seaweed oil was extracted using supercritical carbon dioxide with sunflower oil as the co-solvent. Response surface methodology (RSM) was used to understand the influence of several process parameters such as ultrasound amplitude, time, temperature, and duty cycle to produce an NE. The RSM factor was used to focus on droplet size, polydispersity index, zeta potential, viscosity, antioxidant, FX, encapsulation efficiency, and emulsion stability. Our outcomes suggested that the ultrasound process had a noteworthy influence on the NE. The best conditions to obtain an NE were an ultrasound amplitude of 87 µm, a sonication time of 394 s, a temperature of 60 °C, and a duty cycle of 50%. The resulting NE was studied by UV-Vis, Fourier-transform infrared spectroscopy, thermal gravimetric analysis, differential scanning calorimetry, scanning electron microscopy, atomic force microscopy, and X-ray diffraction. Moreover, the NE obtained from optimized conditions was checked for fatty acid content, color, oxidative stability, in vitro digestion, bioaccessibility of FX, and cytotoxicity. The results obtained suggest that lower droplet size of the emulsion can improve oxidative stability, in vitro digestion, bioaccessibility of FX, and good cell inhibition against a few cell lines. Therefore, a κ-carrageenan-stabilized NE can be used as a potential delivery system to endorse applications of seaweed oil, which is rich in FX, in functional foods, beverage systems, and pharmaceuticals.
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Affiliation(s)
- Periaswamy Sivagnanam Saravana
- Food Engineering Laboratory, Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Namgu, Busan 48513, Republic of Korea; Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Karuppusamy Shanmugapriya
- Department of Biomedical Engineering and Centre for Marine-Integrated Biomedical Technology, Pukyong National University, 48513, Republic of Korea
| | - Collin Rudolf Nobbs Gereniu
- Food Engineering Laboratory, Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Namgu, Busan 48513, Republic of Korea; Department of Fisheries Studies, School of Technology, Maritime, and Fisheries Studies, Solomon Islands National University, P.O. Box R113, Honiara, Solomon Islands
| | - Sol-Ji Chae
- Food Engineering Laboratory, Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Namgu, Busan 48513, Republic of Korea
| | - Hyun Wook Kang
- Department of Biomedical Engineering and Centre for Marine-Integrated Biomedical Technology, Pukyong National University, 48513, Republic of Korea
| | - Hee-Chul Woo
- Department of Chemical Engineering, Pukyong National University, 365 Sinseon-ro, Namgu, Busan 608-737, Republic of Korea
| | - Byung-Soo Chun
- Food Engineering Laboratory, Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Namgu, Busan 48513, Republic of Korea.
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24
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Gayoso L, Ansorena D, Astiasarán I. DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2251-2258. [PMID: 30324696 DOI: 10.1002/jsfa.9420] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 05/24/2023]
Abstract
BACKGROUND The bioaccessibility of bioactive compounds for functional food deserves evaluation. An in vitro gastrointestinal digestion model was applied to provide information about the extent of lipid hydrolysis, oxidative stability and bioaccessibility of algae oil (42% of docosahexaenoic acid; DHA), comparing three lipid delivery systems: bulk oil, soy protein stabilized O/W emulsion and carrageenan gelled emulsion. RESULTS Lipid digestion kinetics was slightly influenced by the delivery systems. Nevertheless, at the end of intestinal digestion, lipolysis in the three samples ranged between 49% and 52%, showing a partial oil digestion. Lipid oxidation, measured by malondialdehyde, was significantly lower (P < 0.01) in both emulsified oils after intestinal digestion compared to the bulk oil. Bioaccessibility of DHA was 58%, 71% and 84% for bulk oil, O/W emulsion and gelled emulsion, respectively. CONCLUSION These results suggest that both emulsified delivery systems used in the present study enhanced the solubilization of free fatty acids, in particular omega-3 fatty acids, and therefore their potential intestinal absorption. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lucía Gayoso
- Departamento de Ciencias de la Alimentación y Fisiología, Universidad de Navarra, Facultad de Farmacia y Nutrición, Pamplona, Spain
- IdiSNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Diana Ansorena
- Departamento de Ciencias de la Alimentación y Fisiología, Universidad de Navarra, Facultad de Farmacia y Nutrición, Pamplona, Spain
- IdiSNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
| | - Iciar Astiasarán
- Departamento de Ciencias de la Alimentación y Fisiología, Universidad de Navarra, Facultad de Farmacia y Nutrición, Pamplona, Spain
- IdiSNA- Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain
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25
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26
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Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.014] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Verkempinck S, Salvia-Trujillo L, Denis S, Van Loey A, Hendrickx M, Grauwet T. Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions. Food Chem 2018; 262:150-161. [DOI: 10.1016/j.foodchem.2018.04.082] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Revised: 04/20/2018] [Accepted: 04/21/2018] [Indexed: 11/29/2022]
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28
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P. K, S. PI, C. A. Droplet coalescence as a potential marker for physicochemical fate of nanoemulsions during in-vitro small intestine digestion. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.05.066] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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29
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Lin X, Wright AJ. Pectin and gastric pH interactively affect DHA-rich emulsion in vitro digestion microstructure, digestibility and bioaccessibility. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.06.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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McClements DJ, Bai L, Chung C. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions. Annu Rev Food Sci Technol 2017; 8:205-236. [PMID: 28125353 DOI: 10.1146/annurev-food-030216-030154] [Citation(s) in RCA: 268] [Impact Index Per Article: 38.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Consumer concern about human and environmental health is encouraging food manufacturers to use more natural and sustainable food ingredients. In particular, there is interest in replacing synthetic ingredients with natural ones, and in replacing animal-based ingredients with plant-based ones. This article provides a review of the various types of natural emulsifiers with potential application in the food industry, including phospholipids, biosurfactants, proteins, polysaccharides, and natural colloidal particles. Increased utilization of natural emulsifiers in food products may lead to a healthier and more sustainable food supply. However, more research is needed to identify, isolate, and characterize new sources of commercially viable natural emulsifiers suitable for food use.
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Affiliation(s)
| | - Long Bai
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01060; .,College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, People's Republic of China
| | - Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01060;
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31
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Cavonius LR, Albers E, Undeland I. In vitro bioaccessibility of proteins and lipids of pH-shift processed Nannochloropsis oculata microalga. Food Funct 2016; 7:2016-24. [PMID: 27045666 DOI: 10.1039/c5fo01144b] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The pH-shift process fractionates biomass into soluble proteins and insoluble fractions, followed by precipitation and recovery of the solubilized proteins. Nannochloropsis oculata in seawater was subjected to the pH-shift process, followed by digestion of various intermediates and product fractions of the process, using the Infogest in vitro digestion model (Minekus et al., 2014) with added gastric lipase. As measures for protein and lipid accessibility, degrees of protein hydrolysis and fatty acid liberation were assessed post-digestion and compared to the amounts of peptide bonds and total fatty acids present in the raw materials. Results showed that neither proteins nor lipids of intact Nannochloropsis cells were accessible to the mammalian digestive enzymes used in the digestion model. Cell disruption, and to a lesser extent, further pH-shift processing with protein solubilisation at pH 7 or pH 10, increased the accessibility of lipids. For proteins, differences amongst the pH-shift processed materials were non-significant, though pre-freezing the product prior to digestion increased the accessibility from 32% to 47%. For fatty acids, pH-shift process-products gave rise to 43% to 52% lipolysis, with higher lipolysis for products solubilised at pH 10 as opposed to pH 7. Our results indicate the importance of processing to produce an algal product that has beneficial nutritional properties when applied as food or feed.
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Affiliation(s)
- L R Cavonius
- Chalmers University of Technology, Biology and Biological Engineering, Kemigården 4, Gothenburg, Sweden.
| | - E Albers
- Chalmers University of Technology, Biology and Biological Engineering, Kemigården 4, Gothenburg, Sweden.
| | - I Undeland
- Chalmers University of Technology, Biology and Biological Engineering, Kemigården 4, Gothenburg, Sweden.
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32
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Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Adv Colloid Interface Sci 2016; 234:3-26. [PMID: 27181392 DOI: 10.1016/j.cis.2016.03.002] [Citation(s) in RCA: 515] [Impact Index Per Article: 64.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 03/09/2016] [Accepted: 03/10/2016] [Indexed: 12/11/2022]
Abstract
There is increasing consumer pressure for commercial products that are more natural, sustainable, and environmentally friendly, including foods, cosmetics, detergents, and personal care products. Industry has responded by trying to identify natural alternatives to synthetic functional ingredients within these products. The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles. In particular, the physicochemical basis of emulsion formation and stabilization by natural emulsifiers is discussed, and the benefits and limitations of different natural emulsifiers are compared. Surface-active polysaccharides typically have to be used at relatively high levels to produce small droplets, but the droplets formed are highly resistant to environmental changes. Conversely, surface-active proteins are typically utilized at low levels, but the droplets formed are highly sensitive to changes in pH, ionic strength, and temperature. Certain phospholipids are capable of producing small oil droplets during homogenization, but again the droplets formed are highly sensitive to changes in environmental conditions. Biosurfactants (saponins) can be utilized at low levels to form fine oil droplets that remain stable over a range of environmental conditions. Some nature-derived nanoparticles (e.g., cellulose, chitosan, and starch) are effective at stabilizing emulsions containing relatively large oil droplets. Future research is encouraged to identify, isolate, purify, and characterize new types of natural emulsifier, and to test their efficacy in food, cosmetic, detergent, personal care, and other products.
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