1
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Pu Y, Long Y, Xu D, Niu Y, Wu Q, Chen S, Wang R, Ge R. Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study. Front Nutr 2024; 11:1418120. [PMID: 38887503 PMCID: PMC11180793 DOI: 10.3389/fnut.2024.1418120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
Composite natural emulsifiers such as whey protein isolate (WPI) and chitosan (CS) are commonly used in Pickering emulsions to address the effect of thermal deformation of proteins before complexation with CS and heating after complexation. In this study, the properties of WPI and CS composites were investigated by complexing CS with either unmodified WPI or thermally denatured WPI (DWPI). Three types of composite particles were prepared, WPI-CS, DWPI-CS, and D(WPI-CS). Atomic force microscopy revealed that the composite particles formed larger aggregates with increased contour size and surface roughness compared to CS and WPI, whereas the interfacial tension decreased, indicating improved emulsifying abilities. Fourier-transform infrared analysis revealed differences in the hydrogen bonds between CS and WPI/DWPI. All three composite particles formed stable emulsions with droplet sizes of 20.00 ± 0.15, 27.80 ± 0.35, and 16.77 ± 0.51 μm, respectively. Thermal stability experiments revealed that the curcumin emulsion stabilized with WPI-CS and DWPI-CS exhibited relatively better thermal stability than that stabilized with D(WPI-CS). In vitro experiments results indicated that the bioaccessibility of the curcumin emulsion stabilized with WPI-CS was 61.18 ± 0.16%, significantly higher than that of the emulsions prepared with the other two composite particles (p < 0.05). This study will enable the customized design of WPI composite-based Pickering emulsions for application in the food and nutrition industries.
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Affiliation(s)
- Yilin Pu
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Yuxiang Long
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Die Xu
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Yongkang Niu
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Qinglong Wu
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - Shiyu Chen
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Ruozhen Wang
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Ruihong Ge
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China
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2
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Lee J, Kwak E, Kim HT, Jo YJ, Choi MJ. Influence of different electrolytes and oils on the stability of W 1/O/W 2 double emulsion during storage and in vitro digestion. Food Sci Biotechnol 2023; 32:1515-1529. [PMID: 37637838 PMCID: PMC10449744 DOI: 10.1007/s10068-023-01282-5] [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: 11/28/2022] [Revised: 01/24/2023] [Accepted: 02/10/2023] [Indexed: 03/01/2023] Open
Abstract
The aim of this study is to formulate a stable water-in-oil-in-water (W1/O/W2) double emulsion using different types of oils and electrolytes. W1/O was formulated with different electrolyte solutions (W1) dispersed in various oils (O) using polyglycerol polyricinoleate as a stabilizer. External aqueous phase was Tween-80 (W2), and W1/O dispersed in W2 was used. The emulsion containing NaCl or MgCl2 exhibited high encapsulation efficiency (EE) and maintained particle size. Regarding the oil type, the emulsion with MCT oil showed a small droplet size and a high viscosity and EE, presenting a stable droplet distribution in optical observation. The stability of emulsion containing NaCl was maintained during the in vitro digestion experiments. MCT oil, NaCl and MgCl2 have the potential to produce stable double emulsions for storage stability and in vitro digestion studies. The findings would be useful for preparing stable double emulsions used in the food and cosmetic industries.
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Affiliation(s)
- Jiseon Lee
- Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 Republic of Korea
| | - Eunji Kwak
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neudong-ro, Seoul, 05029 Republic of Korea
| | - Hyo-Tae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neudong-ro, Seoul, 05029 Republic of Korea
| | - Yeon-Ji Jo
- Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Republic of Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neudong-ro, Seoul, 05029 Republic of Korea
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Lara-Abia S, Lobo G, Pérez-Pascual N, Welti-Chanes J, Cano MP. Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions. Foods 2023; 12:2654. [PMID: 37509746 PMCID: PMC10379124 DOI: 10.3390/foods12142654] [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: 05/22/2023] [Revised: 06/08/2023] [Accepted: 06/22/2023] [Indexed: 07/30/2023] Open
Abstract
The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin (1%, 2%, and 3%), a high-molecular-size emulsifier, together with Tween 20, a low-molecular-size emulsifier, high-speed homogenization conditions (time: 2, 3, 4, and 5 min; rpm: 9500, 12,000, 14,000, and 16,000 rpm), and high-pressure homogenization (HPH) (100 MPa for five cycles) were evaluated to determine the optimal conditions for obtaining O/W stable emulsions with encapsulated carotenoids. Soybean, sunflower, and coconut oils were used to formulate these O/W emulsions. The bioaccessibility of the main individual encapsulated papaya carotenoids was evaluated using the INFOGEST digestion methodology. In addition, the microstructures (confocal and optical microscopy) of the O/W carotenoid emulsions and their behavior during in vitro digestion phases were studied. Sunflower O/W carotenoid emulsions showed smaller mean particle size, higher negative ζ-potential, and higher viscosity than soybean O/W emulsions. Particle size reduction in the O/W emulsions using the HPH process improved the bioaccessibility of papaya encapsulated carotenoids. In these O/W emulsions, depending on the vegetable oil, lycopene was the carotenoid with the highest bioaccessibility (71-64%), followed by (all-E)-β-carotene (18%), (all-E)-β-cryptoxanthin (15%), and (all-E)-β-cryptoxanthin laurate (7-4%). These results highlight the potential of using green carotenoid papaya extracts to formulate O/W emulsions to enhance carotenoid bioactivity by efficiently preventing degradation and increasing in vitro bioaccessibility.
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Affiliation(s)
- Sara Lara-Abia
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain
- School of Sciences and Engineering, Tecnologico de Monterrey (ITESM), Monterrey 64849, NL, Mexico
| | - Gloria Lobo
- Department of Crop Production in Tropical and Subtropical Areas, Instituto Canario de Investigaciones Agrarias (ICIA), 38297 Tenerife, Spain
| | - Noelia Pérez-Pascual
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain
| | - Jorge Welti-Chanes
- School of Sciences and Engineering, Tecnologico de Monterrey (ITESM), Monterrey 64849, NL, Mexico
| | - M Pilar Cano
- Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain
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Nemli E, Capanoglu E, McClements DJ, Tomas M. Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce. Food Chem 2023; 424:136395. [PMID: 37263092 DOI: 10.1016/j.foodchem.2023.136395] [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: 02/14/2023] [Revised: 05/01/2023] [Accepted: 05/13/2023] [Indexed: 06/03/2023]
Abstract
In this study, tomato sauces were prepared by adding different levels of emulsified oil (0, 5, 10, or 20 wt%) to tomato pomace. The effects of adding these excipient emulsions on the concentration, bioaccessibility, and bioactivity of the carotenoids and phenolics in the tomato sauces were then determined. The carotenoid and phenolic profiles were analyzed by HPLC and LC-MS/MS, respectively. The bioaccessibility values of the lycopene, lutein, and β-carotene were around 36-82%, 73-112%, and 67-94% for tomato sauces with excipient emulsions, respectively. In contrast, they were considerably lower for tomato sauces without excipient emulsions, being around 24-31%, 69-71%, and 45-62%, respectively. The TPC and TAC values of the tomato sauces with the excipient emulsions were significantly higher than those without. Considerably higher concentrations of carotenoids and phenolic compounds were detected in the tomato sauce samples containing the excipient emulsions. These results suggest that the presence of the oil droplets increased the extractability, stability, and bioaccessibility of the nutraceuticals in the tomato sauce.
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Affiliation(s)
- Elifsu Nemli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
| | | | - Merve Tomas
- Department of Food Engineering, Faculty of Enginering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey.
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Han G, Duan X, Jiang B, Li Y, Li B, Yang J, Pan S, Liu F. Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases. Int J Biol Macromol 2023; 242:124961. [PMID: 37207755 DOI: 10.1016/j.ijbiomac.2023.124961] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/10/2023] [Accepted: 05/16/2023] [Indexed: 05/21/2023]
Abstract
Mandarin peel pectin (MPP) emulsions were prepared with different oil phase loadings with or without β-carotene, and their emulsifying characteristics, digestive properties and β-carotene bioaccessibility were investigated. Results revealed that all MPP emulsions exhibited good loading efficiency for β-carotene, while their apparent viscosity and interfacial pressure (π) of MPP emulsions increased significantly after the addition of β-carotene. Emulsification of MPP emulsions as well as digestibility were significantly dependent on the kind of oil. MPP emulsions prepared with long-chain triglycerides (LCT) oil (soybean, corn, and olive oil) exhibited higher volume average particle size (D4,3), apparent viscosity, π values, and bioaccessibility of carotene compared to those prepared with medium-chain oils (MCT). MPP emulsions with LCT rich in monosaturated fatty acids (olive oil) had the highest β-carotene encapsulation efficiency, bioaccessibility, etc. than from other oils. This study provides a theoretical basis for the efficient encapsulation and high bioaccessibility of carotenoids with pectin emulsions.
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Affiliation(s)
- Guoliang Han
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Xingke Duan
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Bing Jiang
- Library, Huazhong Agricultural University, Wuhan 430070, Hubei, PR China
| | - Yifan Li
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Jinyan Yang
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong agricultural university, Wuhan, Hubei, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei, PR China.
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6
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Effects of dietary fat type and emulsification on carotenoid absorption: a randomized crossover trial. Am J Clin Nutr 2023; 117:1017-1025. [PMID: 36921903 DOI: 10.1016/j.ajcnut.2023.03.011] [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: 08/29/2022] [Revised: 02/11/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
BACKGROUND Although emerging evidence has suggested that the type and emulsification of dietary fat may be important to carotenoids absorption, these effects have not yet been validated in a human trial. OBJECTIVE This study aimed to examine the effects of dietary fat type and emulsification on the bioaccessibility and bioavailability of carotenoids from a carotenoids-rich salad. METHODS An identical salad was used for the in vitro and the human trial. This was paired with 28 g of one of the following four different fats: i) non-emulsified olive oil; ii) emulsified olive oil; (iv) non-emulsified coconut oil; v) emulsified coconut oil. The bioaccessibility of total carotenoids (TC) was assessed by a simulated in vitro digestion model. Sixteen subjects consumed salad with four test fats in random order, and plasma triglyceride and carotenoid (lutein, zeaxanthin, α-carotene, β-carotene, and lycopene) concentrations were determined hourly for 10 hours following the consumption. The absorption of TC and individual carotenoids were evaluated by the positive incremental area under the curve (iAUC) of plasma carotenoid concentrations. RESULTS The bioaccessibility of TC was greater with olive oil (24.0%) than with coconut oil (14.9%), and with the oil being emulsified (23.5%) rather than non-emulsified (15.4%). Likewise, the positive iAUC1-10h of TC, α-carotene and lycopene were 55.2%, 110.8% and 45.8%, respectively, higher with olive oil than with coconut oil. Emulsified fat induced 40.0% greater positive iAUC1-10h of TC than non-emulsified fat. CONCLUSIONS The type and emulsification of dietary fat are both essential to the carotenoid absorption. Findings from this study may provide scientific support for designing excipient emulsions as potential dietary strategies to optimize the absorption of fat-soluble compounds. CLINICAL TRIAL REGISTRY The present trial was registered at clinicaltrials.gov (NCT04323826), link: https://clinicaltrials.gov/ct2/show/NCT04323826.
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7
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Wang C, Dong C, Lu Y, Freeman K, Wang C, Guo M. Digestion behavior, in vitro and in vivo bioavailability of cannabidiol in emulsions stabilized by whey protein-maltodextrin conjugate: Impact of carrier oil. Colloids Surf B Biointerfaces 2023; 223:113154. [PMID: 36708645 DOI: 10.1016/j.colsurfb.2023.113154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 01/08/2023] [Accepted: 01/16/2023] [Indexed: 01/19/2023]
Abstract
An emulsion delivery system may be affected significantly by oil phase composition in terms of digestion behavior and bioavailability of the delivered substance. In this study, emulsions loaded with cannabidiol (CBD) were prepared with medium chain triglyceride (MCT), long chain triglyceride (LCT) or MCT/LCT(1:1) as carrier oil and whey protein-maltodextrin conjugate as emulsifier, and the digestion behavior of emulsion and bioavailability of CBD were assessed in vitro and in vivo. The particle size of emulsions throughout the in vitro digestion process was in the order of MCT < MCT/LCT < LCT, and three emulsions showed consistent particle size changes: stable in oral phase, sharply increased in gastric phase, and decreased in small intestine. After intestinal digestion, about 90% of free fatty acids (FFA) was released in MCT emulsion, followed by MCT/LCT (76%) and then LCT (45%). CBD was degraded during gastrointestinal digestion and the transformation stability of CBD in oil phase was in the order of LCT > MCT/LCT > MCT. Although CBD had higher bioaccessibility in MCT and MCT/LCT emulsions, the bioavailability of CBD in LCT was the highest (43%), followed by MCT/LCT (39%), MCT (33%). In vivo pharmacokinetic study showed that MCT/LCT and LCT were more favorable for CBD transport and absorption. The results may provide useful information for the construction of delivery systems, protecting CBD molecules, and improving their bioavailability.
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Affiliation(s)
- Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Dong
- Key Laboratory of Pathobiology, Ministry of Education, Jilin University, Changchun 130021, China
| | - Yingcong Lu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Kalev Freeman
- Department of Pharmacology, Larner College of Medicine, University of Vermont, Burlington, VT 05405, USA
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA.
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Liu X, Xie J, Zhou L, Zhang J, Chen Z, Xiao J, Cao Y, Xiao H. Recent advances in health benefits and bioavailability of dietary astaxanthin and its isomers. Food Chem 2023; 404:134605. [DOI: 10.1016/j.foodchem.2022.134605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 09/28/2022] [Accepted: 10/11/2022] [Indexed: 11/22/2022]
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Lin Y, McClements DJ, Xiao J, Cao Y, Liu X. In Vitro-In Vivo Study of the Impact of Excipient Emulsions on the Bioavailability and Antioxidant Activity of Flavonoids: Influence of the Carrier Oil Type. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1488-1498. [PMID: 36580279 DOI: 10.1021/acs.jafc.2c05836] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The influence of the carrier oil type on the bioavailability and bioactivity of flavonoids (quercetin, kaempferol, and apigenin) was examined using in vitro digestion, in situ intestinal perfusion, and pharmacokinetic studies. Here, medium-chain triglycerides (MCTs), long-chain triglycerides (LCTs), or MCT/LCT mixtures (1:1, w/w) served as the oil phase of excipient emulsions. Overall, the bioavailability and antioxidant activity of flavonoids increased when they were coingested with excipient emulsions. The in vitro bioaccessibility of flavonoids was affected by the carrier oil: LCT (17.9-22.8%) > MCT/LCT (12.1-13.7%) > MCT (9.2-12.6%). These differences were mainly attributed to the fact that the mixed micelles formed after the digestion of LCTs had larger hydrophobic domains to solubilize more flavonoids. However, in vivo pharmacokinetic experiments showed that the flavonoid concentrations in rat serum were comparable for all carrier oils (p > 0.05). Our results assist in formulating excipient emulsions to enhance the efficacy of flavonoids.
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Affiliation(s)
- Yanping Lin
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Xiaojuan Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
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Patel AS, Balasubramaniam SL, Nayak B, Camire ME. Lauric acid adsorbed cellulose nanocrystals reduced the in vitro gastrointestinal digestion of oil-water pickering emulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Zhang Y, Sun G, Li D, Xu J, McClements DJ, Li Y. Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:139-178. [DOI: 10.1016/bs.afnr.2022.11.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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12
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Suna S, Kalkan S, Dinç M, Çopur ÖU. Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01676-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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13
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Liao L, Julian McClements D, Chen X, Zhu Y, Liu Y, Liang R, Zou L, Liu W. Dietary proteins as excipient ingredients for improving the solubility, stability, and bioaccessibility of quercetin: Role of intermolecular interactions. Food Res Int 2022; 161:111806. [DOI: 10.1016/j.foodres.2022.111806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/16/2022] [Accepted: 08/18/2022] [Indexed: 11/28/2022]
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14
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Ge R, Zhu H, Zhong J, Wang H, Tao N. Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes. Front Nutr 2022; 9:997706. [PMID: 36245522 PMCID: PMC9556715 DOI: 10.3389/fnut.2022.997706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Accepted: 08/23/2022] [Indexed: 12/03/2022] Open
Abstract
Few studies have investigated the encapsulation of apigenin in solid particle-stabilized emulsions. In this work, Pickering emulsions containing apigenin and stabilized by whey protein isolate-chitosan (WPI-CS) complexes were created to enhance the bioavailability of apigenin. Different lipids including medium-chain triglycerides (MCTs), ethyl oleate (EO), and corn oil (CO) were selected to fabricate lipid-based delivery systems. The microstructure of the Pickering emulsions, as revealed by optical and cryo-scanning electron microscopies, showed that the oil droplets were dispersed evenly and trapped by a three-dimensional network formed by the WPI-CS complexes, which was further confirmed by rheology properties. After 30 days of storage, Pickering emulsions with MCTs achieved the highest apigenin retention rate, exhibiting 95.05 ± 1.45% retention when stored under 4°C. In vitro gastrointestinal tract experiments indicated that the lipid types of the emulsions also affected the lipid digestion and release rate of apigenin. Pickering emulsions with MCTs achieved a higher bioaccessibility compared to that of the other two emulsions (p < 0.01). These results indicate that the delivery system of Pickering emulsions with MCTs stabilized by WPI-CS complexes offers good storage stability and improved bioaccessibility of apigenin.
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Affiliation(s)
- Ruihong Ge
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - Haihua Zhu
- Henan Commerce Science Institute Co., Ltd., Zhengzhou, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - Hui Wang
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- *Correspondence: Ningping Tao
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Guo Z, Liu Y, Luo Y. Mechanisms of carotenoid intestinal absorption and the regulation of dietary lipids: lipid transporter-mediated transintestinal epithelial pathways. Crit Rev Food Sci Nutr 2022; 64:1791-1816. [PMID: 36069234 DOI: 10.1080/10408398.2022.2119204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dietary lipids are key ingredients during cooking, processing, and seasoning of carotenoid-rich fruits and vegetables, playing vitals in affecting the absorption and utilization of carotenoids for achieving their health benefits. Besides, dietary lipids have also been extensively studied to construct various delivery systems for carotenoids, such as micro/nanoparticles, micro/nanoemulsions, and liposomes. Currently, the efficacies of these techniques on improving carotenoid bioavailability are often evaluated using the micellization rate or "bioaccessibility" based on in vitro models. However, recent studies have found that dietary lipids may also affect the carotenoid uptake via intestinal epithelial cells and the efflux of intracellular chyle particles via lipid transporters. An increasing number of studies reveal the varied impact of different dietary lipids on the absorption of different carotenoids and some lipids may even have an inhibitory effect. Consequently, it is necessary to clarify the relationship between the addition of dietary lipids and the intestinal absorption of carotenoid to fully understand the role of lipids during this process. This paper first introduces the intestinal absorption mechanism of carotenoids, including the effect of bile salts and lipases on mixed micelles, the types and regulation of lipid transporters, intracellular metabolizing enzymes, and the efflux process of chyle particles. Then, the regulatory mechanism of dietary lipids during intestinal carotenoid absorption is further discussed. Finally, the importance of selecting the dietary lipids for the absorption and utilization of different carotenoids and the design of an efficient delivery carrier are emphasized. This review provides suggestions for precise dietary carotenoid supplementation and offere an important reference for constructing efficient transport carriers for liposoluble nutrients.
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Affiliation(s)
- Zixin Guo
- College of Marine Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Marine Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut, USA
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Liu X, Lin Y, Yao K, Xiao J, Cao Y. Increasing β-carotene bioavailability and bioactivity in spinach demonstrated using excipient nanoemulsions—especially those of long-chain triglycerides. Food Chem 2022; 404:134194. [DOI: 10.1016/j.foodchem.2022.134194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 08/31/2022] [Accepted: 09/07/2022] [Indexed: 10/14/2022]
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17
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Bioaccessibility and uptake by Caco-2 cells of carotenoids from cereal-based products enriched with butternut squash (Cucurbita moschata L.). Food Chem 2022; 385:132595. [DOI: 10.1016/j.foodchem.2022.132595] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 02/22/2022] [Accepted: 02/26/2022] [Indexed: 12/16/2022]
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18
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do Nascimento TC, Pinheiro PN, Fernandes AS, Caetano PA, Jacob-Lopes E, Zepka LQ. Insights on the Bioaccessibility of Natural Pigments from Diatom Chaetoceros calcitrans. Molecules 2022; 27:molecules27103305. [PMID: 35630782 PMCID: PMC9147772 DOI: 10.3390/molecules27103305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/05/2022] [Accepted: 03/09/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to investigate the bioaccessibility of carotenoids and chlorophylls from the biomass of microalgae Chaetoceros calcitrans. The samples were submitted to an in vitro digestion protocol, and the compounds were determined by HPLC-PDA-MS/MS. A total of 13 compounds were identified in all tests. After in vitro digestion, the relative bioaccessibility of carotenoids and chlorophylls ranged from 4 to 58%. The qualitative profile of carotenoids reflected the initial sample, with all-E-zeaxanthin (57.2%) being the most bioaccessible compound, followed by all-E-neochrome (31.26%), the latter being reported for the first time in the micellar fraction. On the other hand, among the chlorophylls only pheophytin a (15.01%) was bioaccessible. Furthermore, a chlorophyll derivative (Hydroxypheophytin a’) was formed after in vitro digestion. Considering all compounds, xanthophylls (12.03%) and chlorophylls (12.22%) were significantly (p < 0.05) more bioaccessible than carotenes (11.22%). Finally, the considerable individual bioaccessibilities found, especially for zeaxanthin, demonstrate the bioactive potential of this bioresource. However, the large reduction in the totality of compounds after in vitro digestion suggests that additional technological strategies should be explored in the future to increase the efficiency of micellarization and enhance its bioactive effects.
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Superior Bioavailability of a Novel Lutein and Zeaxanthin Formulation in Healthy Human Subjects. Ophthalmol Ther 2022; 11:1463-1477. [PMID: 35585428 PMCID: PMC9253220 DOI: 10.1007/s40123-022-00522-x] [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: 04/07/2022] [Accepted: 04/29/2022] [Indexed: 12/03/2022] Open
Abstract
Introduction Lutein (L) and zeaxanthin (Z) are carotenoids that are found in the macula of the human eye and are known to improve visual functions. However, poor bioavailability of supplemental L and Z poses a challenge to achieving significant benefits after consumption. We developed a novel patented formulation of L and Z (Ocusorb®) and demonstrated the improved bioavailability in a pharmacokinetic clinical study. Methods Ninety adult human volunteers were recruited in this randomized, double-blind, parallel, comparative bioavailability study. Volunteers were randomly assigned to receive single dose of 10 mg lutein and 2 mg zeaxanthin from test (LZO) or reference (LZC) formulations after breakfast. Blood samples were collected pre-dose at − 48, − 24, and 0 h and at 2, 4, 6, 8, 10, 12, 16, 20, 24, 48, and 72 h post-dose. Serum concentrations of L and Z were quantified by using a validated HPLC method. The LZO and LZC formulations were compared for L and Z on the basis of Cmax, AUC0–72, and AUC0–t. Results All 90 subjects completed the study. The LZO group demonstrated significantly higher levels of L and Z in serum at several time points as compared to LZC group. The LZO group showed significantly higher bioavailability for lutein (2.5 times higher Cmax, 2.9 times higher AUC0–72, and 3.2 times higher AUC0–t) and zeaxanthin (1.8 times higher Cmax, 2.2 times higher AUC0–72, and AUC0–t) as compared to the LZC group. No safety issues were reported. Conclusion The study results show superior bioavailability of lutein and zeaxanthin from our novel LZO formulation as compared to LZC. The enhanced bioavailability from the LZO formulation can be advantageous for individuals looking to quickly improve their L and Z status and enhance their vision performance. Trial Registration http://ctri.nic.in/. Identifier: CTRI/2019/11/022082.
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Wang Y, Jiang W, Jiang Y, Julian McClements D, Liu F, Liu X. Self-assembled nano-micelles of lactoferrin peptides: Structure, physicochemical properties, and application for encapsulating and delivering curcumin. Food Chem 2022; 387:132790. [PMID: 35421649 DOI: 10.1016/j.foodchem.2022.132790] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 03/02/2022] [Accepted: 03/22/2022] [Indexed: 11/30/2022]
Abstract
Food-derived protein hydrolysate exhibits good bioactivity, compatibility, and low toxicity, etc. However, the information on protein hydrolysate-based micelles and their application as carriers for hydrophobic bioactive compounds is limited. In this study, an enzymatic partially hydrolyzed lactoferrin hydrolysate nano-micelle with the size within 50 nm was constructed, and its formation mechanism and delivery characteristics for curcumin (Cur) were studied. The results demonstrated that Cur was loaded into the micelles through hydrophobic interaction, and the encapsulation rate of Cur by nano-micelles was (93.44 ± 0.01)%. In addition, the nano-micelle system demonstrated excellent thermal stability, dilution stability, and storage stability. The in vitro simulated digestion proved that self-assembled nano-micelles could improve the transformation rate and bioaccessibility of Cur. This study revealed that lactoferrin hydrolysate self-assembled nano-micelle is a promising delivery system for hydrophobic bioactive compounds.
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Affiliation(s)
- Yiyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wen Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yuchu Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | | | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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21
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Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Jensen MB, Biltoft-Jensen AP, Jakobsen J. In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit K. Curr Res Food Sci 2022; 5:306-312. [PMID: 35198989 PMCID: PMC8844770 DOI: 10.1016/j.crfs.2022.01.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 01/14/2022] [Accepted: 01/21/2022] [Indexed: 11/17/2022] Open
Abstract
Vitamin K describes a group of fat-soluble vitamers namely phylloquinone and menaquinones. The growing evidence for vitamin K's role beyond blood coagulation, and the possible differences between the vitamers are emerging. Knowledge of the content of menaquinones in different food matrixes and the potential differences in bioaccessibility between the vitamin K vitamers and food matrixes are limited. In this study, the bioaccessibility was assessed using the INFOGEST 2.0 static in vitro digestion model optimised by including a Danish standard meal. The presence of the standard meal was crucial to obtaining a robust and stable digestion model. The bioaccessibility of the Danish standard meal, water, vitamin K standards, vitamin K supplements, broccoli, spinach, natto, pasteurised whole egg and canola oil was assessed by three replications. The bioaccessibility was in the range 30%–102%. The lowest bioaccessibility was observed in broccoli while the highest bioaccessibility was found in egg and canola oil. No competition in the bioaccessibility between vitamin K vitamers and vitamin D was observed. The INFOGEST 2.0 method was optimised for vitamin K research (INFOGEST 2.0 – vit K). INFOGEST 2.0 – vit K includes a standard meal based on a typical Danish meal. Addition of the standard meal ensures a stable and concentration independent model. The bioaccessibility (bioacc) of PK, MK-4 to MK-10 depended on the food matrix. The highest bioacc was found in oil, then supplements, followed by broccoli.
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23
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Yao Y, Tan P, Kim JE. Effects of dietary fats on the bioaccessibility and bioavailability of carotenoids: a systematic review and meta-analysis of in vitro studies and randomized controlled trials. Nutr Rev 2021; 80:741-761. [PMID: 34897461 DOI: 10.1093/nutrit/nuab098] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
CONTEXT Dietary fats are one of the well-known stimulators of carotenoid absorption, but the effects of the quantity and the type of dietary fats on carotenoid absorption have not yet been studied systematically. OBJECTIVE This review aimed to analyze data from both in vitro studies and randomized controlled trials (RCTs) to examine the effects of dietary fats on the bioaccessibility and bioavailability of carotenoids. DATA SOURCES A systematic search of 5 databases (Scopus, PubMed, Embase, CINAHL and the Cochrane Library) was conducted. STUDY SELECTION In vitro studies and RCTs were selected according to the PICOS criteria and were reviewed independently by 2 investigators. DATE EXTRACTION Key study characteristics from the eligible in vitro studies and RCTs were extracted independently by 2 investigators using a standardized table. RESULTS A total of 27 in vitro studies and 12 RCTs were included. The meta-regression of in vitro studies showed that the bioaccessibility of carotenoids, except for lycopene, was positively associated with the concentration of dietary fats. The meta-analysis of RCTs showed that the bioavailability of carotenoids was enhanced when a higher quantity of dietary fats was co-consumed. Moreover, fats rich in unsaturated fatty acids resulted in greater improvement in carotenoid bioavailability (SMD 0.90; 95%CI, 0.69-1.11) as compared with fats rich in saturated fatty acids (SMD 0.27; 95%CI, 0.08-0.47). CONCLUSIONS Co-consuming dietary fats, particularly those rich in unsaturated fatty acids, with carotenoid-rich foods can improve the absorption of carotenoids. SYSTEMATIC REVIEW REGISTRATION PROSPERO registration number CRD42020188539.
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Affiliation(s)
- Yuanhang Yao
- Y. Yao, P. Tan, and J.E. Kim are with the Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
| | - Peiyi Tan
- Y. Yao, P. Tan, and J.E. Kim are with the Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
| | - Jung Eun Kim
- Y. Yao, P. Tan, and J.E. Kim are with the Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
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24
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Dai L, Zhou L, Zhou H, Zheng B, Ji N, Xu X, He X, Xiong L, McClements DJ, Sun Q. Comparison of Lutein Bioaccessibility from Dietary Supplement-Excipient Nanoemulsions and Nanoemulsion-Based Delivery Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13925-13932. [PMID: 34780691 DOI: 10.1021/acs.jafc.1c05261] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The impact of lutein-loaded nanoemulsions and excipient nanoemulsions mixed with lutein-based dietary supplements (capsules and soft gels) on the bioaccessibility of lutein was explored using a simulated gastrointestinal tract (GIT). The particle size, particle size distribution, ζ-potential, microstructure, lipid digestibility, and lutein bioaccessibility of all the samples were measured after they were exposed to different environments (stomach and small intestine environments) within a simulated GIT. As expected, the bioaccessibility of lutein from the capsules (1.5%) and soft gels (3.2%) was relatively low when they were administered alone. However, the co-administration of excipient nanoemulsions significantly increased the bioaccessibility of lutein from both the capsules (35.2%) and soft gels (28.7%). This phenomenon was attributed to the fast digestion of the small oil droplets in the excipient nanoemulsions and the further formation of mixed micelles to solubilize any lutein molecules released from the supplements. The lutein-loaded nanoemulsions exhibited a much higher lutein bioaccessibility (86.8%) than any of the supplements, which was attributed to the rapid release and solubilization of lutein when the lipid droplets were rapidly and extensively digested within the small intestine. This study indicates that the bioaccessibility of lutein is much higher in nanoemulsion droplets than that in dietary supplements. However, consuming dietary supplements in the presence of nanoemulsion droplets can greatly increase lutein bioavailability. The results of this study have important guiding significance for the design of more effective lutein supplements.
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Affiliation(s)
- Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - Hualu Zhou
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Bingjing Zheng
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - Xiaoyang He
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People's Republic of China
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25
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Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility. Foods 2021; 10:foods10112646. [PMID: 34828927 PMCID: PMC8622530 DOI: 10.3390/foods10112646] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/29/2021] [Accepted: 10/29/2021] [Indexed: 01/05/2023] Open
Abstract
Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods.
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Liu Y, Zhang C, Cui B, Wang M, Fu H, Wang Y. Carotenoid-enriched oil preparation and stability analysis during storage: Influence of oils’ chain length and fatty acid saturation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112163] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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27
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Fernandes AS, Nascimento TC, Pinheiro PN, Vendruscolo RG, Wagner R, de Rosso VV, Jacob-Lopes E, Zepka LQ. Bioaccessibility of microalgae-based carotenoids and their association with the lipid matrix. Food Res Int 2021; 148:110596. [PMID: 34507741 DOI: 10.1016/j.foodres.2021.110596] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 01/05/2023]
Abstract
The composition of microalgae can contribute to nutritious and functional diets. Among the functional compounds, carotenoids are in focus since positive effects on human health have been established, which are in turn related to their bioaccessibility. In addition to essential nutrients, our hypothesis was that microalgae biomasses could be used as sources of bioaccessible carotenoids. Thus, this study determined for the first time the bioaccessibility of carotenoids from biomass of Scenedesmus bijuga and Chlorella sorokiniana and their possible relationship with the lipid composition of the matrix. The samples were submitted to in vitro digestion protocol, and carotenoids were determined by HPLC-PDA-MS/MS. Individual bioaccessibility of carotenoids was ≥ 3.25%. In general, compounds in their cis conformation were more bioaccessible than trans; and total carotenes more than total xanthophylls. Twelve compounds were bioaccessible from the biomass of S. bijuga, and eight in C. sorokiniana. In S. bijuga, the bioaccessibility of total carotenoids was 7.30%, and the major bioaccessible carotenoids were 9-cis-β-carotene (43.78%), 9-cis-zeaxanthin (42.30%) followed by 9-cis-lutein (26.73%); while in C. sorokiniana, the total bioaccessibility was 8.03%, and 9-cis-β-carotene (26.18%), all-trans-β-carotene (13.56%), followed by 13-cis-lutein (10.71%) were the major compounds. Overall, the total content of lipids does not influence the bioaccessibility of total carotenoids. Still, the lipid composition, including structural characteristics such as degree of saturation and chain length of the fatty acid, impacts the promotion of individual bioaccessibility of carotenes and xanthophylls of microalgae. Finally, the results of this study can assist the development of microalgae-based functional food ingredients and products.
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Affiliation(s)
- Andrêssa S Fernandes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Tatiele C Nascimento
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Pricila N Pinheiro
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Raquel G Vendruscolo
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Veridiana V de Rosso
- Department of Biosciences, Federal University of São Paulo (UNIFESP), Rua Silva Jardim 136, Santos 11015-020, Brazil
| | - Eduardo Jacob-Lopes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Leila Q Zepka
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil.
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Guo Q, Bayram I, Shu X, Su J, Liao W, Wang Y, Gao Y. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants. Food Chem 2021; 367:130726. [PMID: 34352698 DOI: 10.1016/j.foodchem.2021.130726] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 07/23/2021] [Accepted: 07/26/2021] [Indexed: 11/27/2022]
Abstract
The impact of different complexes on the properties of β-carotene-loaded emulsions was investigated by measuring the droplet size, encapsulation efficiency, droplet morphology, and physical stability. The photo and thermal stability of β-carotene and its bioaccessibility during digestion were also analyzed. Comparing to the emulsions stabilized by other complexes, the emulsion stabilized by the high methoxyl pectin-rhamnolipid-pea protein isolate-curcumin (HMP-Rha-PPI-Cur) complex had the smallest droplet size (17.53 ± 0.15 μm) and the maximum encapsulation efficiency for curcumin (90.33 ± 0.03 %) and β-carotene (92.16 ± 0.01 %). The emulsion stabilized by the HMP-Rha-PPI-Cur complex exhibited better physical stability against creaming. The retention rate of β-carotene in the HMP-Rha-PPI-Cur complex-stabilized emulsion was 17.75 ± 0.02 and 33.64 ± 0.02 % after UV irradiation and thermal treatment. The HMP-Rha-PPI-Cur complex-stabilized emulsion also had a higher level of free fatty acid released (43.67 %) and higher bioaccessibility of β-carotene (32.35 ± 0.02 %).
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Affiliation(s)
- Qing Guo
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ipek Bayram
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, United States
| | - Xin Shu
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jiaqi Su
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wenyan Liao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuan Wang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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29
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Effects of chain length and saturation of triglycerides on cellular antioxidant activity of vegetable oil emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111437] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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30
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Conboy Stephenson R, Ross RP, Stanton C. Carotenoids in Milk and the Potential for Dairy Based Functional Foods. Foods 2021; 10:1263. [PMID: 34199355 PMCID: PMC8226488 DOI: 10.3390/foods10061263] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 05/25/2021] [Accepted: 05/27/2021] [Indexed: 12/31/2022] Open
Abstract
Carotenoids are a family of over 1100 known natural pigments synthesized by plants, algae, fungi and bacteria. Dietary intake of carotenoids is necessary for mammals as they cannot be synthesized in the body. In cows, the nature of the diet consumed strongly influences the composition of milk produced and this includes carotenoid concentration and profile. Fresh forage is the richest source of carotenoids for cows. The main carotenoids identified in forages are lutein, β-carotene, zeaxanthin and epilutein. Manipulating cow feed via carotenoid supplementation increases the carotenoid content of bovine milk. In humans, carotenoids have anti-oxidant, anti-inflammatory and provitamin A activity. Lutein is a major carotenoid in human milk and the brain tissue of adults and infants. Lutein and zeaxanthin are linked to improved eye health and cognitive function. Traditionally for humans, fruit and vegetables have been the main source of carotenoid intake. Functional foods present an opportunity to incorporate these naturally occurring compounds into milk products for added health benefits, widening the range of dietary sources of carotenoids. We offer an overview of the literature to date on carotenoid-fortified dairy products and infant formula. This review will describe and summarize the key mechanisms by which the carotenoid profile of bovine milk can be manipulated. We present findings on the origin and role of carotenoids in bovine and human milk, outline factors that impact the carotenoid content of milk, evaluate carotenoid-fortified milk products and discuss the associated challenges, such as bioaccessibility and stability.
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Affiliation(s)
- Ruth Conboy Stephenson
- Vistamilk/Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland;
- School of Microbiology, University College Cork, T12 YN60 Cork, Ireland
| | - R. Paul Ross
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland;
| | - Catherine Stanton
- Vistamilk/Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland;
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Nemli E, Ozakdogan S, Tomas M, McClements DJ, Capanoglu E. Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09674-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Tudor C, Gherasim EC, Dulf FV, Pintea A. In vitro bioaccessibility of macular xanthophylls from commercial microalgal powders of Arthrospira platensis and Chlorella pyrenoidosa. Food Sci Nutr 2021; 9:1896-1906. [PMID: 33841808 PMCID: PMC8020956 DOI: 10.1002/fsn3.2150] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 01/09/2021] [Accepted: 01/13/2021] [Indexed: 12/24/2022] Open
Abstract
The bioaccessibility of the major carotenoids present in two commercial microalgal supplements in powder form was investigated through a standardized in vitro digestion method. The dried biomass of Arthrospira platensis contained β-carotene (36.8 mg/100 g) and zeaxanthin (20.8 mg/100 g) as the main carotenoids as well as a high content of saturated fatty acids (61% of total fatty acids), whereas that of Chlorella pyrenoidosa was rich in lutein (37.8 mg/100 g) and had a high level of unsaturated fatty acids (65% of total fatty acids). In the case of the latter, lutein bioaccessibility was not statistically enhanced after the replacement of porcine bile extract with bovine bile extract in the in vitro digestion protocol and after the addition of coconut oil (17.8% as against to 19.2% and 19.2% vs. 18.5%, respectively). In contrast, the use of bovine bile extract along with co-digestion with coconut oil significantly enhanced the bioaccessibility of zeaxanthin from A. platensis, reaching the highest bioaccessibility of 42.8%.
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Affiliation(s)
- Cristina Tudor
- University of Agricultural Sciences and Veterinary MedicineCluj‐NapocaRomania
| | | | | | - Adela Pintea
- University of Agricultural Sciences and Veterinary MedicineCluj‐NapocaRomania
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In vitro and in vivo study of the enhancement of carotenoid bioavailability in vegetables using excipient nanoemulsions: Impact of lipid content. Food Res Int 2021; 141:110162. [DOI: 10.1016/j.foodres.2021.110162] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 01/13/2021] [Accepted: 01/13/2021] [Indexed: 01/30/2023]
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Chen L, Yokoyama W, Liang R, Tam C, Miller J, Zhong F. Remodeling of β-Carotene-Encapsulated Protein-Stabilized Nanoparticles during Gastrointestinal Digestion In Vitro and in Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15468-15477. [PMID: 33337896 DOI: 10.1021/acs.jafc.0c05322] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The remodeling of β-carotene-encapsulated protein nanoparticles (NPs) during digestion in vitro and in vivo was investigated. The NPs were formed using three different proteins. Hydrolysis of the surface protein during digestion resulted in structure remodeling of NPs and the formation of small-sized micellar-like aggregates below 100 nm, accelerating the release of β-carotene into the aqueous phase. However, the reduced surface ζ-potential in the intestinal fluid suggested the adsorption of bile salts, favoring the formation of small-sized micellar-like aggregates. A shifted peak of β-carotene in the micellar phase from 965 cm-1 to about 855 cm-1 in Fourier transform infrared spectroscopy analysis indicated that β-carotene existed in the amorphous state. Microstructure observation in vivo further confirmed that β-carotene was loaded in micellar-like aggregates and dispersed uniformly in water. The cellular uptake study showed that the absorption rate of digested NPs was significantly increased by 1.34- to 4.16-fold when compared with undigested NPs.
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Affiliation(s)
- Ling Chen
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wallace Yokoyama
- Western Regional Research Center, ARS, USDA, Albany, California 94710, United States
| | - Rong Liang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Christina Tam
- Western Regional Research Center, ARS, USDA, Albany, California 94710, United States
| | - Jackie Miller
- Western Regional Research Center, ARS, USDA, Albany, California 94710, United States
| | - Fang Zhong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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McClements DJ. Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity. Prog Lipid Res 2020; 81:101081. [PMID: 33373615 DOI: 10.1016/j.plipres.2020.101081] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 12/13/2020] [Accepted: 12/17/2020] [Indexed: 12/20/2022]
Abstract
The design, fabrication, and application of edible nanoemulsions for the encapsulation and delivery of bioactive agents has been a highly active research field over the past decade or so. In particular, they have been widely used for the encapsulation and delivery of hydrophobic bioactive substances, such as hydrophobic drugs, lipids, vitamins, and phytochemicals. A great deal of progress has been made in creating stable edible nanoemulsions that can increase the stability and efficacy of these bioactive agents. This article highlights some of the most important recent advances within this area, including increasing the water-dispersibility of bioactives, protecting bioactives from chemical degradation during storage, increasing the bioavailability of bioactives after ingestion, and targeting the release of bioactives within the gastrointestinal tract. Moreover, it highlights progress that is being made in creating plant-based edible nanoemulsions. Finally, the potential toxicity of edible nanoemulsions is considered.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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Luo Y, Liu Y, Guo H, Fu H. Evaluation of the bioaccessibility of carotenoid esters from Lycium barbarum L. in nano-emulsions: A kinetic approach. Food Res Int 2020; 136:109611. [DOI: 10.1016/j.foodres.2020.109611] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 07/19/2020] [Accepted: 07/30/2020] [Indexed: 10/23/2022]
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37
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Zhang R, Zhang Z, McClements DJ. Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods. Colloids Surf B Biointerfaces 2020; 194:111202. [DOI: 10.1016/j.colsurfb.2020.111202] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/03/2020] [Accepted: 06/16/2020] [Indexed: 12/13/2022]
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38
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Effects of pectins and sugars on β-carotene bioaccessibility in an in vitro simulated digestion model. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103537] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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39
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Protection of β-Carotene from Chemical Degradation in Emulsion-Based Delivery Systems Using Scallop (Patinopecten yessoensis) Gonad Protein Isolates. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02429-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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40
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41
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Zhong L, Ma N, Wu Y, Zhao L, Ma G, Pei F, Hu Q. Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate. Carbohydr Polym 2019; 221:10-20. [DOI: 10.1016/j.carbpol.2019.05.085] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 05/28/2019] [Accepted: 05/28/2019] [Indexed: 11/16/2022]
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42
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Yao K, McClements DJ, Xiang J, Zhang Z, Cao Y, Xiao H, Liu X. Improvement of carotenoid bioaccessibility from spinach by co-ingesting with excipient nanoemulsions: impact of the oil phase composition. Food Funct 2019; 10:5302-5311. [PMID: 31432852 DOI: 10.1039/c9fo01328h] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Many of the carotenoids found naturally in fruits and vegetables are beneficial to human health, but they often have low oral bioavailability because of their high hydrophobicity. In this study, the effects of varying the composition of the oil phase of excipient nanoemulsions on carotenoid bioaccessibility from spinach were investigated using a simulated gastrointestinal tract. Nanoemulsions containing different ratios of medium chain triglycerides (MCT) and long chain triglycerides (LCT) were prepared: (i) mixing MCT and LCT oils before homogenization and (ii) mixing MCT droplets with LCT droplets after homogenization. The release of carotenoids from spinach and their solubilization within the mixed micelles formed after lipid digestion depended strongly on the oil phase composition. As expected, carotenoid bioaccessibility was always higher in the presence of excipient nanoemulsions than in their absence. The total free fatty acids released in the small intestine increased as the MCT/LCT ratio increased, which can be attributed to the faster release of shorter chain fatty acids from the oil droplet surfaces during lipid digestion. As the MCT ratio increased, lutein bioaccessibility increased but β-carotene bioaccessibility decreased. This difference was attributed to the ability of the formed mixed micelles to accommodate the two different kinds of carotenoids in their hydrophobic domains. Interestingly, carotenoid bioaccessibility was significantly lower (P < 0.05) when the oil droplets were mixed after homogenization than when the oils were mixed before homogenization. These results have important implications for the design of excipient foods to improve the bioavailability of hydrophobic nutraceuticals in fruits and vegetables.
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Affiliation(s)
- Kangfei Yao
- Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China. and Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
| | | | - Jiaxin Xiang
- Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China. and Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
| | - Ziying Zhang
- Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China. and Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
| | - Yong Cao
- Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China. and Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
| | - Xiaojuan Liu
- Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China. and Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
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Xavier AAO, Mercadante AZ. The bioaccessibility of carotenoids impacts the design of functional foods. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.02.015] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Yuan X, Xiao J, Liu X, McClements DJ, Cao Y, Xiao H. The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach. Food Chem 2019; 278:811-819. [DOI: 10.1016/j.foodchem.2018.11.135] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2018] [Revised: 11/23/2018] [Accepted: 11/26/2018] [Indexed: 01/01/2023]
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