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Jaime-Báez R, Saldo J, González-Soto RA. Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques. Foods 2024; 13:2256. [PMID: 39063338 PMCID: PMC11275623 DOI: 10.3390/foods13142256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 07/12/2024] [Accepted: 07/13/2024] [Indexed: 07/28/2024] Open
Abstract
Gamma-oryzanol (GO) is a bioactive compound that, due to its biological characteristics, can be added to a food matrix. However, the bioactive compound is difficult to incorporate due to its low solubility and stability. A nanoemulsion allows substances to be packaged in nanometric sizes, improving their bioavailability. In this work, a GO nanoemulsion was developed using high-energy techniques. The methodological process began with the formulation of the coarse emulsion, where the emulsifiers (sodium caseinate and citrus pectin), diluent (rice bran oil), and pH were varied to find the most stable formulation. The coarse emulsion was subjected to four high-energy techniques (conventional homogenization, high-pressure homogenization, ultra-high-pressure homogenization, and ultrasonication) to reduce the droplet size. A physical-stability test, rheological-behavior test, image analysis, and particle-size-and-distribution test were conducted to determine which was the best technique. The formulation with the highest stability (pH 5.3) was composed of 87% water, 6.1% sodium caseinate, 0.6% citrus pectin, 6.1% rice bran oil, and 0.2% GO. The ultrasonic treatment obtains the smallest particle size (30.1 ± 1 nm), and the high-pressure treatment obtains the greatest stability (TSI < 0.3), both at 0 and 7 days of storage. High-energy treatments significantly reduce the droplet size of the emulsion, with important differences between each technique.
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Affiliation(s)
- Rodrigo Jaime-Báez
- Departamento de Desarrollo Tecnológico, Centro de Desarrollo de Productos Bióticos (CEPROBI), Instituto Politécnico Nacional (IPN), Yautepec 62730, Mexico
- Centre de Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), MALTA Consolider Team, Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain;
| | - Jordi Saldo
- Centre de Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), MALTA Consolider Team, Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain;
- Centro de Investigación de Alimentos (CIAL), Facultad de Ingeniería, Universidad UTE, Quito 170147, Ecuador
| | - Rosalía América González-Soto
- Centre de Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), MALTA Consolider Team, Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain;
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2
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Ashfaq R, Rasul A, Asghar S, Kovács A, Berkó S, Budai-Szűcs M. Lipid Nanoparticles: An Effective Tool to Improve the Bioavailability of Nutraceuticals. Int J Mol Sci 2023; 24:15764. [PMID: 37958750 PMCID: PMC10648376 DOI: 10.3390/ijms242115764] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 10/26/2023] [Accepted: 10/28/2023] [Indexed: 11/15/2023] Open
Abstract
Nano-range bioactive colloidal carrier systems are envisaged to overcome the challenges associated with treatments of numerous diseases. Lipid nanoparticles (LNPs), one of the extensively investigated drug delivery systems, not only improve pharmacokinetic parameters, transportation, and chemical stability of encapsulated compounds but also provide efficient targeting and reduce the risk of toxicity. Over the last decades, nature-derived polyphenols, vitamins, antioxidants, dietary supplements, and herbs have received more attention due to their remarkable biological and pharmacological health and medical benefits. However, their poor aqueous solubility, compromised stability, insufficient absorption, and accelerated elimination impede research in the nutraceutical sector. Owing to the possibilities offered by various LNPs, their ability to accommodate both hydrophilic and hydrophobic molecules and the availability of various preparation methods suitable for sensitive molecules, loading natural fragile molecules into LNPs offers a promising solution. The primary objective of this work is to explore the synergy between nature and nanotechnology, encompassing a wide range of research aimed at encapsulating natural therapeutic molecules within LNPs.
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Affiliation(s)
- Rabia Ashfaq
- Institute of Pharmaceutical Technology and Regulatory Affairs, Faculty of Pharmacy, University of Szeged, Eötvös u. 6, H-6720 Szeged, Hungary; (R.A.)
| | - Akhtar Rasul
- Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan; (A.R.); (S.A.)
| | - Sajid Asghar
- Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan; (A.R.); (S.A.)
| | - Anita Kovács
- Institute of Pharmaceutical Technology and Regulatory Affairs, Faculty of Pharmacy, University of Szeged, Eötvös u. 6, H-6720 Szeged, Hungary; (R.A.)
| | - Szilvia Berkó
- Institute of Pharmaceutical Technology and Regulatory Affairs, Faculty of Pharmacy, University of Szeged, Eötvös u. 6, H-6720 Szeged, Hungary; (R.A.)
| | - Mária Budai-Szűcs
- Institute of Pharmaceutical Technology and Regulatory Affairs, Faculty of Pharmacy, University of Szeged, Eötvös u. 6, H-6720 Szeged, Hungary; (R.A.)
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3
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Taarji N, Bouhoute M, Felipe LDO, Sobeh M, Kobayashi I, Neves MA, Tominaga K, Isoda H, Nakajima M. Self-stabilizing performance of γ-oryzanol in oil-in-water emulsions and solid dispersions. Heliyon 2023; 9:e19677. [PMID: 37809870 PMCID: PMC10558946 DOI: 10.1016/j.heliyon.2023.e19677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/01/2023] [Accepted: 08/30/2023] [Indexed: 10/10/2023] Open
Abstract
The surface activity of γ-oryzanol was evaluated by the pendant drop method (PDM), and its self-stabilizing properties were investigated by high-pressure homogenization (HPH) and solvent displacement method (SDM). Emulsions prepared by HPH were highly unstable due to the poor surface-active character of γ-oryzanol as identified by the PDM. In contrast, solid dispersions fabricated by SDM had comparable particle size to those prepared using Tween 80 (T80) as surfactant, and were stable up to 30 days of storage at 4 °C. The self-stabilizing properties of γ-oryzanol were attributed to the mechanism of spontaneous particle formation in SDM and to the ability of γ-oryzanol molecules to prevent particles aggregation by electrostatic repulsion. The outcome of this study indicates the potential of encapsulating selected bioactive compounds, such as γ-oryzanol, in stable colloidal systems by SDM without adding emulsifier(s), regardless of their surface-active character.
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Affiliation(s)
- Noamane Taarji
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-0006, Japan
- Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki, 305-8565, Japan
- College of Sustainable Agriculture & Environmental Sciences, AgroBioSciences Program, Mohammed 6 Polytechnic University (UM6P), Benguerir, 43150, Morocco
| | - Meryem Bouhoute
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-0006, Japan
| | - Lorena de Oliveira Felipe
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-0006, Japan
| | - Mansour Sobeh
- College of Sustainable Agriculture & Environmental Sciences, AgroBioSciences Program, Mohammed 6 Polytechnic University (UM6P), Benguerir, 43150, Morocco
| | - Isao Kobayashi
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-0006, Japan
- Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, 305-8642, Japan
| | - Marcos A. Neves
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8572, Japan
| | - Kenichi Tominaga
- Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki, 305-8565, Japan
| | - Hiroko Isoda
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-0006, Japan
- Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki, 305-8565, Japan
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8572, Japan
| | - Mitsutoshi Nakajima
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-0006, Japan
- Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki, 305-8565, Japan
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8572, Japan
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4
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Li K, Guo Z, Li H, Ren X, Sun C, Feng Q, Kou S, Li Q. Nanoemulsion containing Yellow Monascus pigment : Fabrication, characterization, storage stability, and lipase hydrolytic activity in vitro digestion. Colloids Surf B Biointerfaces 2023; 224:113199. [PMID: 36801744 DOI: 10.1016/j.colsurfb.2023.113199] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/18/2023] [Accepted: 02/06/2023] [Indexed: 02/14/2023]
Abstract
The natural pigment of monascus is favored by human for its special coloring and physiological activity, and its development and application have attracted much attention. In this study, a novel corn oil-based nanoemulsion encapsulated with Yellow Monascus Pigment crude extract (CO-YMPN) was successfully prepared via the phase inversion composition method. The fabrication and stable conditions of the CO-YMPN including Yellow Monascus pigment crude extract (YMPCE) concentration, emulsifier ratio, pH, temperature, ionic strength, monochromatic light and storage time were investigated systemically. The optimized fabrication conditions were the emulsifier ratio (5:3 ratio of Tween 60 to Tween 80) and the YMPCE concentration (20.00% wt%)). Additionally, the DPPH radical scavenging capability of the CO-YMPN (19.47 ± 0.52%) was more excellent than each YMPCE or corn oil. Moreover, the kinetic analysis results based on Michaelis-Menten equation and constant revealed that CO-YMPN could improve lipase hydrolysis capacity. Therefore, the CO-YMPN complex had excellent storage stability and water solubility in the final water system, and the YMPCE showed brilliant stability.
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Affiliation(s)
- Kexin Li
- Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Zhenlong Guo
- Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Hui Li
- Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Xueyong Ren
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Changxia Sun
- Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Quandong Feng
- Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China
| | - Shunli Kou
- Zhejiang University of Science & Technology, Zhejiang 310023, China
| | - Qiang Li
- Department of Chemistry, College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
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5
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Preparation of fenpropathrin nanoemulsions for eco-friendly management of Helicoverpa armigera: improved insecticidal activity and biocompatibility. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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6
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Red Raspberry Seed Oil Low Energy Nanoemulsions: Influence of Surfactants, Antioxidants, and Temperature on Oxidative Stability. Antioxidants (Basel) 2022; 11:antiox11101898. [PMID: 36290621 PMCID: PMC9598911 DOI: 10.3390/antiox11101898] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/18/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to assess and improve the oxidative stability of red raspberry seed oil−RO, a potential topical ingredient derived from food industry by-products, on its own and when incorporated in low energy nanoemulsion (NE). The RO’s oxidative stability was assessed at 5, 25, and 40 °C during one month of storage and expressed in: peroxide value, p-anisidine, and thiobarbituric reactive substances—TBARS value, while for NEs, lipid hydroperoxides and TBARS values were monitored. Both synthetic (butylated hydroxytoluene—BHT and ethylenediaminetetraacetic acid—EDTA), and natural (oregano essential oil—ORE and oak fruit extract—OAK) antioxidants were used. Pure RO and RO with BHT or ORE were stable at 5 °C and 25 °C, but at 40 °C BHT showed only moderate protection, while ORE was prooxidant. NEs prepared with new biodegradable polyglycerol esters-based surfactants, with droplet sizes of < 50 nm and narrow size distribution, showed improved physicochemical stability at room temperature, and especially at 40 °C, compared to NEs with polysorbate 80, which required the addition of antioxidants to preserve their stability. Natural antioxidants ORE and OAK were compatible with all NEs; therefore, their use is proposed as an effective alternative to synthetic antioxidants.
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7
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Liu R, Qin X, Liu X, Wang Y, Zhong J. Host-guest interactions between oleic acid and β-cyclodextrin: A combined experimental and theoretical study. Food Chem 2022; 387:132910. [DOI: 10.1016/j.foodchem.2022.132910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 03/31/2022] [Accepted: 04/04/2022] [Indexed: 11/16/2022]
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8
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Taarji N, Bouhoute M, Kobayashi I, Tominaga K, Isoda H, Nakajima M. Physicochemical stability and in-vitro bioaccessibility of concentrated γ-Oryzanol nanodispersions fabricated by solvent displacement method. Food Chem 2022; 382:132300. [PMID: 35134726 DOI: 10.1016/j.foodchem.2022.132300] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 11/20/2022]
Abstract
Concentrated γ-Oryzanol nanodispersions were fabricated using milli-Q water (no emulsifier) or 0.1% (w/w) polysorbate 80 (T80), modified lecithin (ML) or sodium caseinate (SC) as emulsifiers. The freshly prepared nanodispersions had comparable particle diameter (118 to 157 nm), γ-Oryzanol concentration (1.75 to 1.92 mg mL-1) and free-radical scavenging activity (59 to 62%) and had negative ζ-potentials (-22 to -59 mV), indicating that both γ-Oryzanol and emulsifier coexisted on the particles' interface. The nanoparticles had superior physicochemical stability up to 30 days of storage at 5 °C and were successfully autoclaved without excessive growth or aggregation. Nevertheless, they showed distinct physical stability upon storage at specific environmental conditions, which affected their In-vitro gastrointestinal digestion. Comprehensively, emulsifier-free nanodispersions were sensitive to acidic pH, NaCl and CaCl2 addition. ML and SC coated nanoparticles were sensitive to Ca2+ ions, while T80 stabilized nanodispersions resisted to all environmental stresses, resulting in optimal simulated intestinal absorption.
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Affiliation(s)
- Noamane Taarji
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-0006, Japan; Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan.
| | - Meryem Bouhoute
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-0006, Japan
| | - Isao Kobayashi
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-0006, Japan; Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba 305-8642, Japan
| | - Kenichi Tominaga
- Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan
| | - Hiroko Isoda
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-0006, Japan; Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba Ibaraki 305-8572, Japan
| | - Mitsutoshi Nakajima
- Alliance for Research on the Mediterranean and North Africa (ARENA), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-0006, Japan; Food and Medicinal Resource Engineering Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology (AIST), AIST Tsukuba Central 5-2, Tsukuba City, Ibaraki 305-8565, Japan; Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba Ibaraki 305-8572, Japan
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9
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Preparation and characterization of concentrated γ-Oryzanol nanodispersions by solvent displacement method: Effect of processing conditions on nanoparticles formation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107161] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin. Food Res Int 2021; 150:110757. [PMID: 34865775 DOI: 10.1016/j.foodres.2021.110757] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 09/24/2021] [Accepted: 10/06/2021] [Indexed: 01/03/2023]
Abstract
Phytosterols oleogel-based flavor emulsions were successfully fabricated for the first time using natural tea saponin as emulsifier and one-pot ultrasonic technique. The effects of ultrasonic time and power, surfactant concentration, and type of flavor oils (e.g., orange, lemon and peppermint) on the emulsion droplet size were investigated. Submicron emulsions with a dispersed phase made by flavor oil (20 wt%) + phytosterol (4 wt%) were stabilized with 3 wt% saponin were obtained by applying an ultrasonic time of 5 min and ultrasonic power of 280 W. The natural tea saponin emulsions exhibited a superior stability and encapsulation efficiency of phytosterol, compared to traditional emulsifiers. Flavor oil-phytosterol enriched powders were prepared by spray-drying and characterized by SEM, XRD and repose angle. The natural saponin encapsulated oil + phytosterol powders had excellent fluidity, redispersion behavior and low phytosterol crystallinity. It was demonstrated that ultrasound is an effective and suitable technique for fabricating fortified flavor emulsions and microcapsules, which may be used for developing functional lipids-based applications in the food, beverage and cosmetic industries.
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11
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Sari YP, Santoso U, Supriyadi, Raharjo S. Determination of singlet oxygen quenching rate and mechanism of γ-oryzanol. Heliyon 2021; 7:e07065. [PMID: 34041405 PMCID: PMC8141896 DOI: 10.1016/j.heliyon.2021.e07065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 03/08/2021] [Accepted: 05/11/2021] [Indexed: 11/16/2022] Open
Abstract
Photooxidation is one of the causes of quality deterioration in food. An antioxidant or singlet oxygen quencher is urgently needed to prevent photooxidation. γ-Oryzanol was recognized as a naturally present antioxidant in rice bran products. This research aimed to calculate the singlet oxygen quenching rate and its mechanism of γ-oryzanol to evaluate the potency of γ-oryzanol as singlet oxygen quencher. A series of linoleic acid (50 and 100 mM) or γ-oryzanol (0.7 and 1.5 mM) were prepared separately in ethanol: chloroform (96:4, v/v) containing 25 ppm of erythrosine. High-Performance Liquid Chromatography quantified the degradation of γ-oryzanol. Meanwhile, Gas Chromatography determined the changes in linoleic acid content during photooxidation. The singlet oxygen quenching rate was calculated by steady-state. The singlet oxygen quenching rate of γ-oryzanol was 3.04 × 106/M/s by physical and chemical quenching mechanism. Photooxidation caused the declined of γ-oryzanol by 0.1421 mM/h. Based on singlet oxygen quenching rate calculation, it suggests that γ-oryzanol can perform as a singlet oxygen quencher with slightly dominated by physical quenching mechanism (52.28%). The rest it performed via a chemical quenching mechanism.
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Affiliation(s)
- Yuli Perwita Sari
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Umar Santoso
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Supriyadi
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Sri Raharjo
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
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12
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Ruengdech A, Siripatrawan U. Application of catechin nanoencapsulation with enhanced antioxidant activity in high pressure processed catechin-fortified coconut milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110594] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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13
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Ke L, Xu Y, Gao G, Wang H, Yu Z, Zhou J, Rao P, Wang Q, Yu J. Catalase to demulsify oil-in-water fish oil-polysorbate emulsion and affect lipid oxidation. Food Res Int 2020; 133:109169. [PMID: 32466946 DOI: 10.1016/j.foodres.2020.109169] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 03/06/2020] [Accepted: 03/15/2020] [Indexed: 11/19/2022]
Abstract
The physicochemical and oxidative stability of oil emulsion has been one of the major challenges in food industry. Factors influencing the emulsion stability have seemingly been exhaustedly elucidated, such as temperature, pH, salts, proteins, polysaccharides and digestive enzymes. Here we report the previously unrecognized influence of catalase on emulsion stability. Submicron oil-in-water fish oil emulsion was prepared by high speed homogenization in the presence of polysorbate 80. Influence of catalase on the emulsion's stability was investigated in comparison with its deactivated version and bovine serum albumin (BSA) by visual examination, turbidity and DLS measurement and TEM observation. Catalase demulsified the emulsion instantly in a concentration-responsive manner at concentrations higher than 0.8 μmol/L, resulting a decreased turbidity, oil flocculation and precipitation of the enzyme itself. Neither BSA nor the thermally inactivated CAT caused demulsification at the same speed, indicating that CAT's demulsification effect was attributed to its enzymatic activity rather than its general protein properties. The enlargement of oil-polysorbate droplets and precipitation of CAT were confirmed by both TEM and DLS. Furthermore, CAT's demulsification effect was found irrelevant of the lipid oxidation. This insight into catalase's influences on emulsion not only sheds lights on food processing and shelf-life, nutritional value and potential biological effects, but also presents an exciting challenge to elucidate the mechanism behind.
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Affiliation(s)
- Lijing Ke
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yang Xu
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Guanzhen Gao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Huiqin Wang
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Zhaoshuo Yu
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianwu Zhou
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
| | - Pingfan Rao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ji Yu
- Jishou University, Institute of Food Science, Jishou, China
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14
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Aldalaen S, Nasr M, El-Gogary RI. Angiogenesis and collagen promoting nutraceutical-loaded nanovesicles for wound healing. J Drug Deliv Sci Technol 2020. [DOI: 10.1016/j.jddst.2020.101548] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Zhang L, Han C, Liu M, Yang H, Zhang F, Liu B, Meng X. The formation, stability of DHA/EPA nanoemulsion prepared by emulsion phase inversion method and its application in apple juice. Food Res Int 2020; 133:109132. [PMID: 32466914 DOI: 10.1016/j.foodres.2020.109132] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 02/25/2020] [Accepted: 02/26/2020] [Indexed: 02/08/2023]
Abstract
This study prepared edible docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) nanoemulsion using EPI (emulsion phase inversion) method. The method for preparing DHA and EPA nanoemulsions is safe, convenient, low in energy consumption and can be used for food production. Factors affecting particle size and stability during preparation were investigated. Based on the optimal particle size combination, stability studies including particle size and residual rates of DHA and EPA at different temperature, pH and metal ions. The results showed that the nanoemulsion had good stability at low temperature storage, near neutral pH and in the absence of transition metal ions such as Fe3+, Cu2+, Al3+. The experiment initially studied the effect of nanoemulsion on apple juice beverage on the basic properties of juice itself. It was feasible in practical application of edible nanoemulsion.
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Affiliation(s)
- Lin Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Chenlu Han
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Min Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Han Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Bingjie Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Pilot National Laboratory for Marine Science and Technology, Qingdao 266235, China.
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16
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Yang L, Qin X, Kan J, Liu X, Zhong J. Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E1018. [PMID: 31315272 PMCID: PMC6669503 DOI: 10.3390/nano9071018] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 07/13/2019] [Accepted: 07/15/2019] [Indexed: 12/23/2022]
Abstract
This study aims to investigate the influence of casein and octenyl succinic anhydride modified starch (OSAS) combinations on the physical and oxidative stability of fish oil-in-water emulsions. The interaction between casein and OSAS was manifested in changes in protein structure and hydrogen-bonding interaction. Casein-OSAS combinations could effectively inhibit droplet aggregation at pH 4 and attenuate droplet growth at a high CaCl2 concentration of 0.2 mol/L, compared with casein as an emulsifier. Nanoemulsions stabilized by casein-OSAS combinations or casein showed better oxidative stability compared with OSAS-stabilized emulsions. Therefore, casein-OSAS combinations can improve some physical properties of protein-based emulsions and oxidative stability of modified starch-based emulsions, suggesting protein-modified starch combinations are more promising in the emulsion-based food industry compared to each of the two emulsifiers alone.
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Affiliation(s)
- Liu Yang
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Jinfeng Zhong
- College of Food Science, Southwest University, Chongqing 400700, China.
- Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400700, China.
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DHA and EPA nanoemulsions prepared by the low-energy emulsification method: Process factors influencing droplet size and physicochemical stability. Food Res Int 2019; 121:359-366. [DOI: 10.1016/j.foodres.2019.03.059] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 03/12/2019] [Accepted: 03/26/2019] [Indexed: 12/22/2022]
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18
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Preparation and Evaluation of Release Formulation of γ-Oryzanol/Algae Oil Self-Emulsified with Alginate Beads. Mar Drugs 2019; 17:md17030156. [PMID: 30866422 PMCID: PMC6470686 DOI: 10.3390/md17030156] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 03/03/2019] [Accepted: 03/04/2019] [Indexed: 11/22/2022] Open
Abstract
Self-emulsion improves solubility and bioavailability for γ-oryzanol/algae oil, and alginate beads can be used as controlled release carriers. In this study, self-emulsified alginate beads (SEABs) were prepared with different weight ratios of self-emulsion treatment (5%, 10%, 15%, 20%, and 30%) with alginate. We found that the microstructure with a surfactant of SEABs had a different appearance with alginate-based beads. The encapsulation of γ-oryzanol corresponded with the self-emulsion/alginate ratio, which was 98.93~60.20% with a different formulation of SEABs. During in vitro release, SEABs had the gastric protection of γ-oryzanol/algae oil, because γ-oryzanol and emulsion were not released in the simulated stomach fluid. When the SEABs were transferred to a simulation of the small intestine, they quickly began to swell and dissolve, releasing a higher content of the emulsion. We observed that the emulsion that formed had a bimodal distribution in the simulated intestinal fluid as a result of the hydrogel and emulsion droplets, leading to the formation of large aggregates. These results suggested that γ-oryzanol encapsulation within alginate beads via emulsification combined with gelation can serve as an effective controlled delivery system.
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Zhong J, Wang Q, Qin X. Improving the stability of phosphatidylcholine-enhanced nanoemulsions using octenyl succinic anhydride-modified starch. Int J Biol Macromol 2018; 120:1500-1507. [DOI: 10.1016/j.ijbiomac.2018.09.169] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 09/11/2018] [Accepted: 09/25/2018] [Indexed: 11/16/2022]
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20
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Qin X, Yang R, Zhong J, Shabani KI, Liu X. Ultrasound-assisted preparation of a human milk fat analog emulsion: Understanding factors affecting formation and stability. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Ganesan P, Karthivashan G, Park SY, Kim J, Choi DK. Microfluidization trends in the development of nanodelivery systems and applications in chronic disease treatments. Int J Nanomedicine 2018; 13:6109-6121. [PMID: 30349240 PMCID: PMC6188155 DOI: 10.2147/ijn.s178077] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Plant bioactive compounds are known for their extensive health benefits and therefore have been used for generations in traditional and modern medicine to improve the health of humans. Processing and storage instabilities of the plant bioactive compounds, however, limit their bioavailability and bioaccessibility and thus lead researchers in search of novel encapsulation systems with enhanced stability, bioavailability, and bioaccessibility of encapsulated plant bioactive compounds. Recently many varieties of encapsulation methods have been used; among them, microfluidization has emerged as a novel method used for the development of delivery systems including solid lipid nanocarriers, nanoemulsions, liposomes, and so on with enhanced stability and bioavailability of encapsulated plant bioactive compounds. Therefore, the nanodelivery systems developed using microfluidization techniques have received much attention from the medical industry for their ability to facilitate controlled delivery with enhanced health benefits in the treatment of various chronic diseases. Many researchers have focused on plant bioactive compound-based delivery systems using microfluidization to enhance the bioavailability and bioaccessibility of encapsulated bioactive compounds in the treatment of various chronic diseases. This review focuses on various nanodelivery systems developed using microfluidization techniques and applications in various chronic disease treatments.
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Affiliation(s)
- Palanivel Ganesan
- Department of Integrated Bio Science and Biotechnology, College of Biomedical and Health Science, Nanotechnology Research Center, Konkuk University, Chungju 27478, Republic of Korea,
| | - Govindarajan Karthivashan
- Department of Applied Life Sciences, Graduate School of Konkuk University, Research Institute of Inflammatory Diseases, Chungju 27478, Republic of Korea,
| | - Shin Young Park
- Department of Applied Life Sciences, Graduate School of Konkuk University, Research Institute of Inflammatory Diseases, Chungju 27478, Republic of Korea,
| | - Joonsoo Kim
- Department of Applied Life Sciences, Graduate School of Konkuk University, Research Institute of Inflammatory Diseases, Chungju 27478, Republic of Korea,
| | - Dong-Kug Choi
- Department of Integrated Bio Science and Biotechnology, College of Biomedical and Health Science, Nanotechnology Research Center, Konkuk University, Chungju 27478, Republic of Korea,
- Department of Applied Life Sciences, Graduate School of Konkuk University, Research Institute of Inflammatory Diseases, Chungju 27478, Republic of Korea,
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22
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Dou YX, Zhou JT, Wang TT, Huang YF, Chen VP, Xie YL, Lin ZX, Gao JS, Su ZR, Zeng HF. Self-nanoemulsifying drug delivery system of bruceine D: a new approach for anti-ulcerative colitis. Int J Nanomedicine 2018; 13:5887-5907. [PMID: 30319255 PMCID: PMC6167998 DOI: 10.2147/ijn.s174146] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Background Bruceine D (BD) is a major bioactive component isolated from the traditional Chinese medicinal plant Brucea javanica which has been widely utilized to treat dysentery (also known as ulcerative colitis [UC]). Methods To improve the water solubility and absolute bioavailability of BD, we developed a self-nanoemulsifying drug delivery system (SNEDDS) composing of MCT (oil), Solutol HS-15 (surfactant), propylene glycol (co-surfactant) and BD. The physicochemical properties and pharmacokinetics of BD-SNEDDS were characterized, and its anti-UC activity and potential mechanism were evaluated in TNBS-induced UC rat model. Results The prepared nanoemulsion has multiple beneficial aspects including small mean droplet size, low polydispersity index (PDI), high zeta potential (ZP) and excellent stability. Transmission electron microscopy showed that nanoemulsion droplets contained uniform shape and size of globules. Pharmacokinetic studies demonstrated that BD-SNEDDS exhibited enhanced pharmacokinetic parameters as compared with BD-suspension. Moreover, BD-SNEDDS significantly restored the colon length and body weight, reduced disease activity index (DAI) and colon pathology, decreased histological scores, diminished oxidative stress, and suppressed TLR4, MyD88, TRAF6, NF-κB p65 protein expressions in TNBS-induced UC rat model. Conclusion These results demonstrated that BD-SNEDDS exhibited highly improved oral bioavailability and advanced anti-UC efficacy. In conclusion, our current results provided a foundation for further research of BD-SNEDDS as a potential complementary therapeutic agent for UC treatment.
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Affiliation(s)
- Yao-Xing Dou
- Mathematical Engineering Academy of Chinese Medicine, Guangzhou University of Chinese Medicine, Guangzhou, People's Republic of China.,Department of Pharmacy, The First Affiliated Hospital of Chinese Medicine, Guangzhou University of Chinese Medicine, Guangzhou, People's Republic of China,
| | - Jiang-Tao Zhou
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, People's Republic of China.,Shanxi Key Laboratory of Otorhinolaryngology Head and Neck Cancer, Shanxi Medical University, Taiyuan, People's Republic of China
| | - Tong-Tong Wang
- Department of Pharmacy, The First Affiliated Hospital of Chinese Medicine, Guangzhou University of Chinese Medicine, Guangzhou, People's Republic of China,
| | - Yan-Feng Huang
- Mathematical Engineering Academy of Chinese Medicine, Guangzhou University of Chinese Medicine, Guangzhou, People's Republic of China
| | - Vicky Ping Chen
- Department of Molecular Pharmacology and Experimental Therapeutics, Mayo Clinic, Rochester, MN, USA
| | - You-Liang Xie
- Mathematical Engineering Academy of Chinese Medicine, Guangzhou University of Chinese Medicine, Guangzhou, People's Republic of China
| | - Zhi-Xiu Lin
- School of Chinese Medicine, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, People's Republic of China
| | - Jian-Sheng Gao
- Guangzhou Baiyunshan Mingxing Pharmaceutical Co. Ltd., Guangzhou, People's Republic of China
| | - Zi-Ren Su
- Mathematical Engineering Academy of Chinese Medicine, Guangzhou University of Chinese Medicine, Guangzhou, People's Republic of China
| | - Hui-Fang Zeng
- Department of Pharmacy, The First Affiliated Hospital of Chinese Medicine, Guangzhou University of Chinese Medicine, Guangzhou, People's Republic of China,
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Zhong J, Yang R, Cao X, Liu X, Qin X. Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology. Molecules 2018; 23:E56. [PMID: 29301277 PMCID: PMC6017217 DOI: 10.3390/molecules23010056] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 12/19/2017] [Accepted: 12/26/2017] [Indexed: 01/22/2023] Open
Abstract
Fish oil has several dietary benefits, but its application in food formulations is limited because of its poor water-solubility, easy oxidation and strong odor. The purposes of this study were to produce a fish oil/γ-oryzanol nanoemulsion and to evaluate the effect of adding this nanoemulsion on the physicochemical and sensory characteristics of yogurts. Adding fish oil/γ-oryzanol nanoemulsion resulted in a significant reduction in the acidity and syneresis of yogurt. Yogurt with the nanoemulsion had significantly lower peroxide value (0.28 mmol/L after 21 days) and higher retention of eicosapentaenoic acid and docosahexaenoic acid contents (decreased to 95% and 94% of its initial value, respectively) than yogurt with fish oil/γ-oryzanol (peroxide value = 0.65 mmol/L; eicosapentaenoic acid and docosahexaenoic acid contents decreased to 72% and 53% of its initial value, respectively). Fish oil/γ-oryzanol nanoemulsion incorporated into yogurt had closer sensory attributes scores to plain yogurt. This study may have important implications for the application of fish oil/γ-oryzanol nanoemulsion in yogurt.
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Affiliation(s)
- Jinfeng Zhong
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Rong Yang
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Xiaoyi Cao
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, China.
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