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Gunjević V, Zurak D, Grbeša D, Kiš G, Međimurec T, Pirgozliev V, Kljak K. Bioaccessibility of Tocols in Commercial Maize Hybrids Determined by an In Vitro Digestion Model for Poultry. Molecules 2023; 28:5015. [PMID: 37446677 DOI: 10.3390/molecules28135015] [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: 06/08/2023] [Revised: 06/23/2023] [Accepted: 06/24/2023] [Indexed: 07/15/2023] Open
Abstract
Despite the high proportion of maize grain in animal diets, the contribution made by maize phytochemicals is neglected. Tocols and their contribution to the vitamin E content of animal diets are one example, exacerbated by sparse information on the tocol bioaccessibility of commercial hybrids. In this study, the contents of individual and total tocols and their bioaccessibility were determined in the grain samples of 103 commercial hybrids using a standardized INFOGEST digestion procedure. In the studied hybrids, total tocol content ranged from 19.24 to 54.44 µg/g of dry matter. The contents of micellar α-, γ-, δ-tocopherols, γ-tocotrienol, and total tocols correlated positively with the corresponding contents in the grain samples of the studied hybrids. In contrast, a negative correlation was observed between the bioaccessibility of γ- tocopherol, α- and γ-tocotrienol, and total tocols, along with the corresponding contents in the grain of studied hybrids. The highest bioaccessibility was exhibited by γ-tocotrienol (532.77 g/kg), followed by δ-tocopherol (529.88 g/kg), γ-tocopherol (461.76 g/kg), α-tocopherol (406.49 g/kg), and α-tocotrienol (359.07 g/kg). Overall, there are significant differences in the content and bioaccessibility of total and individual tocols among commercial maize hybrids, allowing the selection of hybrids for animal production based not only on crude chemical composition but also on the content of phytochemicals.
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Affiliation(s)
- Veronika Gunjević
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Dora Zurak
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Darko Grbeša
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Goran Kiš
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Tatjana Međimurec
- Ministry of Agriculture, Directorate for Professional Support to the Development of Agriculture and Fisheries, Bani 110, Buzin, 10010 Zagreb, Croatia
| | - Vasil Pirgozliev
- National Institute of Poultry Husbandry, Harper Adams University, Newport TF10 8NB, UK
| | - Kristina Kljak
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
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2
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Catelli Rocha Torres L, Giovanini de Oliveira Sartori A, Paula de Souza Silva A, Matias de Alencar S. Bioaccessibility and uptake/epithelial transport of vitamin E: discoveries and challenges of in vitro and ex vivo assays. Food Res Int 2022; 162:112143. [DOI: 10.1016/j.foodres.2022.112143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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3
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Soliman TN, Nasser SA. Characterization of carotenoids double-encapsulated and incorporate in functional stirred yogurt. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.979252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Carrot industry processing outputs 50% waste from raw materials; this waste contains polyphenols and carotenoids, which are a significant natural source of pro-vitamin A. Also, yogurt's high consumption globally allows for designing a new functional product. So the goal is to enhance the functionality of fortified stirred yogurt by incorporating carotenoid beads. The carotenoids were extracted from carrot waste using ultrasonication. Then nanoemulsion carotenoids incorporating with alginate to produce beads by extrusion technique. Measurement of carotenoid stability to nanoemulsion and beads. Manufactured five treatments of orange-flavored stirred yogurt and investigated its physicochemical properties, LAB survival, viscosity, and sensory acceptability. Findings – Carrot waste extract had about 44.75 ± 3.15 mg/g of β-carotene. The mean particle size of the nanoemulsion decreased with the increasing carotenoid addition (0.5%, 1%, and 1.5%) of carrot waste extract. The mean diameters of the alginate beads with nanoemulsions were 1.498 ± 0.245, 1.654 ± 0.310, and 1.792 ± 0.454 mm, respectively. The highest chemical stability of carotenoids showed with the alginate beads after Storage at 55°C to 14 days, compared with free or nanoemulsion carotenoids. Yogurt's physicochemical properties, viscosity, and LAB count improve when double-encapsulated carotenoids are added. Carotenoid double-encapsulation appeared to have a high ability to protect carotenoids from degradation and the ability to be applied in dairy and pharmaceutical products. Also, the resultant stirred yogurt with carotenoids-loaded beads gave carotenoids high stability and sensory acceptability.
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Bovine alpha-lactalbumin particulates for controlled delivery: Impact of dietary fibers on stability, digestibility, and gastro-intestinal release of capsaicin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107536] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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5
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Komijani M, Mohebbi M, Ghorani B. Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopene. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113328] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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6
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Zou S, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil. Food Chem 2022; 371:131167. [PMID: 34649199 DOI: 10.1016/j.foodchem.2021.131167] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 08/14/2021] [Accepted: 09/16/2021] [Indexed: 01/29/2023]
Abstract
Beef tallow (BT) is the common hotpot oil used in Sichuan hotpot, increasing its characteristic flavors and making it taste better. However, the cholesterol content in BT is high, which may induce cardiovascular diseases. In this study, the effect of palm stearin (PS) on Sichuan hotpot oil was evaluated. The PS: BT blends showed similar physicochemical properties to BT from the results of sensory evaluation, pulsed NMR, DSC, and polar light micrograph (PLM). Furthermore, since spiciness is the essential characteristic of Sichuan hotpot, the digestive properties of capsaicinoids in hotpot oil were used as an evaluation index. The results showed that the digestive properties of capsaicinoids in hotpot oil containing PS were consistent with those without PS. In conclusion, PS can be partially used to replace BT, which can broaden the types of oil used for hotpot and help develop a new hotpot oil.
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Affiliation(s)
- Shuo Zou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Yiren Zhang
- Department of Chemistry, School of Physical Science, University of Liverpool, UK
| | - Qiaojun Wang
- Guanghanshi Maidele Food CO., LTD, Deyang, China
| | - Lixue Yang
- Guanghanshi Maidele Food CO., LTD, Deyang, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
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7
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Marze S. Compositional, Structural, and Kinetic Aspects of Lipid Digestion and Bioavailability: In Vitro, In Vivo, and Modeling Approaches. Annu Rev Food Sci Technol 2022; 13:263-286. [DOI: 10.1146/annurev-food-052720-093515] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Lipid digestion and bioavailability are usually investigated separately, using different approaches (in vitro, modeling, in vivo). However, a few inclusive studies show that their kinetics are closely linked. Lipid bioavailability kinetics is likely involved in the development and evolution of several diseases, so lipid digestion kinetics could be involved as well and can be modulated by food design or combination. To illustrate this possibility, the compositional and structural aspects of lipid digestion kinetics, as investigated using in vitro and modeling approaches, are presented first. Then, in vivo and mixed approaches enabling the study of both kinetics are reviewed and discussed. Finally, disparate modeling approaches are introduced, and a unifying modeling scheme is proposed, opening new perspectives for understanding the role and interactions of various factors (chemical, physical, and biological) involved in lipid metabolism. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Sébastien Marze
- INRAE, Biopolymères Interactions Assemblages, Nantes, France
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8
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Gomes A, Sobral PJDA. Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds. Molecules 2021; 27:60. [PMID: 35011292 PMCID: PMC8746547 DOI: 10.3390/molecules27010060] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/17/2021] [Accepted: 12/20/2021] [Indexed: 12/17/2022] Open
Abstract
The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.
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Affiliation(s)
- Andresa Gomes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, Brazil
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9
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Comparative Study of Chitosan and Oligochitosan Coatings on Mucoadhesion of Curcumin Nanosuspensions. Pharmaceutics 2021; 13:pharmaceutics13122154. [PMID: 34959433 PMCID: PMC8703452 DOI: 10.3390/pharmaceutics13122154] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/15/2021] [Accepted: 12/07/2021] [Indexed: 11/16/2022] Open
Abstract
Curcumin nanosuspensions (Cur-NSs), chitosan-coated Cur-NSs (CS-Cur-NSs), and oligochitosan-coated Cur-NSs (OCS-Cur-NSs) were prepared by using an ultrasonic homogenization technique. The mean particle size of Cur-NSs was 210.9 nm and significantly (p < 0.05) increased to 368.8 nm by CS coating and decreased to 172.8 nm by OCS coating. Encapsulation efficiencies of Cur-NSs, CS-Cur-NSs, and OCS-Cur-NSs were 80.6%, 91.4%, and 88.5%, respectively. The mucin adsorption of Cur-NSs was steeply increased about 3–4 times by CS and OCS coating. Morphological changes of these NSs were studied using circular dichroism spectroscopy, Fourier-transform infrared (FT-IR) spectroscopy, and transmission electron microscopy (TEM). Thus, CS-Cur-NSs and OCS-Cur-NSs showed great potential as mucoadhesive nano-carriers for the efficient delivery of water insoluble compounds like curcumin to the gastrointestinal system.
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10
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Charpashlo E, Ghorani B, Mohebbi M. Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106411] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Han J, Zhang Z, Shang W, Yan J, Julian McClements D, Xiao H, Wu H, Zhu B. Modulation of physicochemical stability and bioaccessibility of β-carotene using alginate beads and emulsion stabilized by scallop (Patinopecten yessoensis) gonad protein isolates. Food Res Int 2020; 129:108875. [PMID: 32036913 DOI: 10.1016/j.foodres.2019.108875] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 11/23/2019] [Accepted: 11/30/2019] [Indexed: 10/25/2022]
Abstract
The colloidal delivery systems fabricated by emulsion containing natural proteins and lipids have been utilized to protect carotenoids as well as to release the carotenoids in the simulated in vitro gastrointestinal tract (GIT). In this study, β-carotene (BC) was embedded into emulsions that were stabilized by scallop gonad protein isolates (SGPIs), and the emulsion droplets containing BC were then entrapped into calcium-alginate beads. The results showed that the oil-in-water emulsions coated by SGPIs only showed good stability at pH 7-8, while the emulsion-alginate beads remained relatively intact at pH 3-8. BC encapsulated in emulsions was extremely unstable and prone to degradation when stored at the comparatively higher temperature (37 °C), whereas the stability of BC was greatly enhanced through incorporation into emulsion-alginate beads. The digestion rate and extent of lipid droplets constructed within SGPIs-stabilized emulsion-alginate beads were slower than that in emulsions during GIT. The confocal laser scanning microscopy revealed that the lipid droplets in emulsions were aggregated after exposure to the mouth and gastric phases, while the emulsion-alginate beads maintained their spherical shape after exposure to the oral and gastric phases. Moreover, the free lipid droplets in the emulsions showed a higher bioaccessibility of BC (66%) than that in the emulsion-alginate beads (38%), whereas the BC transformation was on the contrary. The findings in this study indicated that SGPIs-stabilized emulsion in alginate beads can potentially be utilized for the encapsulation and controlled release of lipophilic bioactive compounds.
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Affiliation(s)
- Jiarun Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
| | - Zipei Zhang
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Wenhui Shang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
| | - Jianan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
| | | | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Haitao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China.
| | - Beiwei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China.
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12
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Manipulating and studying triglyceride droplets in microfluidic devices. Biochimie 2019; 169:88-94. [PMID: 31881257 DOI: 10.1016/j.biochi.2019.12.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Accepted: 12/20/2019] [Indexed: 02/07/2023]
Abstract
Triglyceride is the main lipid class in nature, found as droplets in both living systems and man-made products (such as manufactured foods and drugs). Characterizing triglyceride droplets in situ in these systems is complex due to many environmental interactions. To answer basic research questions about droplet formation, structuration, stability, or degradation, microfluidic strategies were developed, allowing well-controlled droplets to be formed, manipulated, and studied. In this review, these strategies are described, starting with the presentation of droplet production devices, with applications essentially related to microencapsulation and delivery, then detailing methods to monitor droplet degradation in situ and in real time, finishing with microfluidic platforms allowing the investigation of many aspects of biological lipid droplets simultaneously.
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13
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Elvira-Torales LI, García-Alonso J, Periago-Castón MJ. Nutritional Importance of Carotenoids and Their Effect on Liver Health: A Review. Antioxidants (Basel) 2019; 8:antiox8070229. [PMID: 31330977 PMCID: PMC6681007 DOI: 10.3390/antiox8070229] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/15/2019] [Accepted: 07/18/2019] [Indexed: 12/11/2022] Open
Abstract
The consumption of carotenoids has beneficial effects on health, reducing the risk of certain forms of cancer, cardiovascular diseases, and macular degeneration, among others. The mechanism of action of carotenoids has not been clearly identified; however, it has been associated with the antioxidant capacity of carotenoids, which acts against reactive oxygen species and inactivating free radicals, although it has also been shown that carotenoids modulate gene expression. Dietary carotenoids are absorbed and accumulated in the liver and other organs, where they exert their beneficial effects. In recent years, it has been described that the intake of carotenoids can significantly reduce the risk of suffering from liver diseases, such as non-alcoholic fatty liver disease (NAFLD). This disease is characterized by an imbalance in lipid metabolism producing the accumulation of fat in the hepatocyte, leading to lipoperoxidation, followed by oxidative stress and inflammation. In the first phases, the main treatment of NAFLD is to change the lifestyle, including dietary habits. In this sense, carotenoids have been shown to have a hepatoprotective effect due to their ability to reduce oxidative stress and regulate the lipid metabolism of hepatocytes by modulating certain genes. The objective of this review was to provide a description of the effects of dietary carotenoids from fruits and vegetables on liver health.
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Affiliation(s)
- Laura Inés Elvira-Torales
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, 30071 Murcia, Spain.
- Department of Food Engineering, Tierra Blanca Superior Technological Institute, Tierra Blanca 95180, Mexico.
| | - Javier García-Alonso
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, 30071 Murcia, Spain
| | - María Jesús Periago-Castón
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, 30071 Murcia, Spain.
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14
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Salvia-Trujillo L, Verkempinck S, Rijal SK, Van Loey A, Grauwet T, Hendrickx M. Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics. Food Chem 2019; 278:396-405. [DOI: 10.1016/j.foodchem.2018.11.039] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 11/05/2018] [Accepted: 11/06/2018] [Indexed: 01/28/2023]
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15
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Nguyen HT, Marquis M, Anton M, Marze S. Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 1 lab on a chip method. Food Chem 2019; 275:523-529. [DOI: 10.1016/j.foodchem.2018.09.096] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 09/10/2018] [Accepted: 09/16/2018] [Indexed: 01/06/2023]
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16
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Gomes A, Furtado GDF, Cunha RL. Bioaccessibility of Lipophilic Compounds Vehiculated in Emulsions: Choice of Lipids and Emulsifiers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13-18. [PMID: 30556391 DOI: 10.1021/acs.jafc.8b05460] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Great efforts have been made to design emulsions considering the need to perform an effective encapsulation, protection, vehiculation, and bioaccessibility of lipophilic compounds. This task can be achieved by manipulating the structure of the emulsion based on the choice of the processes and ingredients of the aqueous phase, interface, and lipid matrix. Thus, the main focus of this perspective is to provide insights into the use of ingredient engineering in manipulating/building emulsion structures that enhance lipophilic compound release and bioaccessibility.
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Affiliation(s)
- Andresa Gomes
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
| | - Guilherme de Figueiredo Furtado
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
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17
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Bidyarani N, Kumar U. Study of Limonene Loaded Zein Nanoparticles for Sustainable Agriculture. SPRINGER PROCEEDINGS IN PHYSICS 2019. [DOI: 10.1007/978-981-15-0202-6_19] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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18
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Pascoviche DM, Goldstein N, Fishman A, Lesmes U. Impact of fatty acids unsaturation on stability and intestinal lipolysis of bioactive lipid droplets. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.09.081] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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19
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Chen Y, Shu M, Yao X, Wu K, Zhang K, He Y, Nishinari K, Phillips GO, Yao X, Jiang F. Effect of zein-based microencapsules on the release and oxidation of loaded limonene. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.049] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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20
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Shin GH, Kim JT. Observation of chitosan coated lipid nanoparticles with different lipid compositions under simulated in vitro digestion system. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.052] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Liu X, Zhang R, McClements DJ, Li F, Liu H, Cao Y, Xiao H. Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9547-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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22
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Hart SM, Lin X(L, Thilakarathna SH, Wright AJ. Emulsion droplet crystallinity attenuates early in vitro digestive lipolysis and beta-carotene bioaccessibility. Food Chem 2018; 260:145-151. [DOI: 10.1016/j.foodchem.2018.03.142] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 03/06/2018] [Accepted: 03/30/2018] [Indexed: 12/26/2022]
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23
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24
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Toti E, Chen CYO, Palmery M, Villaño Valencia D, Peluso I. Non-Provitamin A and Provitamin A Carotenoids as Immunomodulators: Recommended Dietary Allowance, Therapeutic Index, or Personalized Nutrition? OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2018; 2018:4637861. [PMID: 29861829 PMCID: PMC5971251 DOI: 10.1155/2018/4637861] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Accepted: 04/22/2018] [Indexed: 12/14/2022]
Abstract
Vegetables and fruits contain non-provitamin A (lycopene, lutein, and zeaxanthin) and provitamin A (β-carotene, β-cryptoxanthin, and α-carotene) carotenoids. Within these compounds, β-carotene has been extensively studied for its health benefits, but its supplementation at doses higher than recommended intakes induces adverse effects. β-Carotene is converted to retinoic acid (RA), a well-known immunomodulatory molecule. Human interventions suggest that β-carotene and lycopene at pharmacological doses affect immune functions after a depletion period of low carotenoid diet. However, these effects appear unrelated to carotenoids and retinol levels in plasma. Local production of RA in the gut-associated lymphoid tissue, as well as the dependency of RA-induced effects on local inflammation, suggests that personalized nutrition/supplementation should be considered in the future. On the other hand, the differential effect of RA and lycopene on transforming growth factor-beta suggests that lycopene supplementation could improve immune functions without increasing risk for cancers. However, such preclinical evidence must be confirmed in human interventions before any recommendations can be made.
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Affiliation(s)
- Elisabetta Toti
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN), Rome, Italy
| | - C.-Y. Oliver Chen
- Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Center on Aging, Tufts University, Boston, MA, USA
| | - Maura Palmery
- Department of Physiology and Pharmacology, “V. Erspamer”, La Sapienza University of Rome, Rome, Italy
| | | | - Ilaria Peluso
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN), Rome, Italy
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Kopec RE, Failla ML. Recent advances in the bioaccessibility and bioavailability of carotenoids and effects of other dietary lipophiles. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.06.008] [Citation(s) in RCA: 106] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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26
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Hamdan IJA, Sanchez-Siles LM, Garcia-Llatas G, Lagarda MJ. Sterols in Infant Formulas: A Bioaccessibility Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1377-1385. [PMID: 29369630 DOI: 10.1021/acs.jafc.7b04635] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The design of infant formulas (IFs) seeks to resemble human milk (HM) composition and functionality. The fat sources used usually comprise vegetable oil blends to mimic the fatty acid composition of HM and introduce changes in the animal/plant sterol ratio. In contrast, the use of milk fat globule membrane (MFGM)-rich ingredients could improve this aspect by increasing the ratio. The present study evaluates the bioaccessibility (BA) of sterols (cholesterol, desmosterol, brassicasterol, campesterol, stigmasterol, and β-sitosterol) in three IFs (with or without MFGM) using an in vitro digestion method simulating infant conditions. Analytical parameters confirmed the suitability of the method for all of these sterols. Results showed the presence of MFGM to increase cholesterol content (6-7 vs 2 mg/100 mL), this being the most bioaccessible sterol in the IFs. Although the BA of cholesterol was reduced in MFGM-enriched IF (65.6-80.4% vs 99.7%), the intake of bioaccessible cholesterol from these IFs was higher.
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Affiliation(s)
- Islam J A Hamdan
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avenida Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain
| | - Luis Manuel Sanchez-Siles
- R&D Department, Institute of Infant Nutrition, Hero Group , Avenida Murcia 1, Alcantarilla , Murcia 30820, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avenida Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain
| | - María Jesús Lagarda
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avenida Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain
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Yang Y, Xiao H, McClements DJ. Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and Transformation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3946-3955. [PMID: 28447464 DOI: 10.1021/acs.jafc.7b00955] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A simulated gastrointestinal tract/Caco-2 cell culture model was used to investigate the effects of lipid phase type on vitamin E (VE) bioavailability. Oil-in-water emulsions fortified with α-tocopherol acetate were fabricated using a natural emulsifier (quillaja saponin) and long or medium chain triglycerides (LCTs or MCTs) as lipids. The impact of lipid type on VE bioaccessibility, absorption, and transformation was determined. VE bioaccessibility was greater for LCT (46%) than MCT (19%) due to greater solubilization in mixed micelles assembled from longer fatty acids. VE absorption by Caco-2 cells was similar for LCT (28%) and MCT (30%). The transformation of α-tocopherol acetate to α-tocopherol was higher for LCT (90%) than MCT (75%) due to differences in esterase accessibility to VE. Emulsion-based delivery systems formulated using LCT are therefore more suitable for encapsulating and delivering vitamin E than those formulated using MCT.
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Affiliation(s)
- Ying Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture , Beijing, 100193, China
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Hang Xiao
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
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Öztürk B. Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201500539] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Bengü Öztürk
- TÜBİTAK Marmara Research Center; Food Institute; Gebze-Kocaeli Turkey
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29
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O′Sullivan CM, Davidovich-Pinhas M, Wright AJ, Barbut S, Marangoni AG. Ethylcellulose oleogels for lipophilic bioactive delivery – effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene. Food Funct 2017; 8:1438-1451. [DOI: 10.1039/c6fo01805j] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The in vitro lipolysis and β-carotene (BC) transfer from oil to aqueous phase of canola oil ethylcellulose (EC) oleogels were measured using a static monocompartmental model simulating oral, gastric, and duodenal digestive stages.
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Affiliation(s)
| | - Maya Davidovich-Pinhas
- Faculty of Biotechnology and Food Engineering
- Technion Israel Institute of Technology
- Haifa
- Israel
| | - Amanda J. Wright
- Department of Human Health and Nutritional Sciences
- University of Guelph
- Guelph
- Canada
| | - Shai Barbut
- Department of Food Science
- University of Guelph
- Guelph
- N1G2W1 Canada
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30
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Chang Y, McClements DJ. Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.047] [Citation(s) in RCA: 139] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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31
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Zhang Z, Zhang R, McClements DJ. Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.036] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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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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Yao X, Xiang S, Nie K, Gao Z, Zhang W, Fang Y, Nishinari K, Phillips GO, Jiang F. Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions. RSC Adv 2016. [DOI: 10.1039/c5ra26040j] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Protein–polysaccharide intramolecular soluble complexes are proved to have superior emulsifying properties in stabilizing PUFAs-based emulsions.
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Affiliation(s)
- Xiaolin Yao
- Glyn O. Phillips Hydrocolloid Research Centre
- School of Food and Pharmaceutical Engineering
- Faculty of Light Industry
- Hubei University of Technology
- Wuhan 430068
| | - Shengping Xiang
- Glyn O. Phillips Hydrocolloid Research Centre
- School of Food and Pharmaceutical Engineering
- Faculty of Light Industry
- Hubei University of Technology
- Wuhan 430068
| | - Ke Nie
- Glyn O. Phillips Hydrocolloid Research Centre
- School of Food and Pharmaceutical Engineering
- Faculty of Light Industry
- Hubei University of Technology
- Wuhan 430068
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre
- School of Food and Pharmaceutical Engineering
- Faculty of Light Industry
- Hubei University of Technology
- Wuhan 430068
| | - Weiqi Zhang
- Glyn O. Phillips Hydrocolloid Research Centre
- School of Food and Pharmaceutical Engineering
- Faculty of Light Industry
- Hubei University of Technology
- Wuhan 430068
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre
- School of Food and Pharmaceutical Engineering
- Faculty of Light Industry
- Hubei University of Technology
- Wuhan 430068
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre
- School of Food and Pharmaceutical Engineering
- Faculty of Light Industry
- Hubei University of Technology
- Wuhan 430068
| | - Glyn O. Phillips
- Glyn O. Phillips Hydrocolloid Research Centre
- School of Food and Pharmaceutical Engineering
- Faculty of Light Industry
- Hubei University of Technology
- Wuhan 430068
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre
- School of Food and Pharmaceutical Engineering
- Faculty of Light Industry
- Hubei University of Technology
- Wuhan 430068
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34
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Zhang Z, Zhang R, Zou L, McClements DJ. Tailoring lipid digestion profiles using combined delivery systems: mixtures of nanoemulsions and filled hydrogel beads. RSC Adv 2016. [DOI: 10.1039/c6ra10156a] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Schematic diagram of the filled hydrogel beads fabrication and its in vitro digestion fate.
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Affiliation(s)
- Zipei Zhang
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
| | - Ruojie Zhang
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology
- Nanchang University
- Nanchang 330047
- China
| | - David Julian McClements
- Department of Food Science
- University of Massachusetts Amherst
- Amherst
- USA
- Department of Biochemistry
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