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Ao S, Luo X, Huang M, Wu H, Chen Y, Chen H, Li J, Zhou Y, Yin X, Cai T, Yang Q, Deng L, Zhu K. Hyaluronic acid-poly(glyceryl)10-stearate nanoemulsion for co-delivery of fish oil and resveratrol: Enhancing bioaccessibility and antioxidant potency. Int J Biol Macromol 2024; 273:132835. [PMID: 38838882 DOI: 10.1016/j.ijbiomac.2024.132835] [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: 01/11/2024] [Revised: 04/30/2024] [Accepted: 05/30/2024] [Indexed: 06/07/2024]
Abstract
Hyaluronic acid (HA), an endogenous polysaccharide comprising alternating D-glucuronic acid and N-acetylglucosamine units, is renowned for its high hydrophilicity, biocompatibility, and biodegradability. These attributes have rendered HA invaluable across medical and drug delivery fields. HA can be altered through physical, chemical, or enzymatic methods to improve the properties of the modified substances. In this work, we synthesized a derivative via the esterification of HA with poly(glyceryl)10-stearate (PG10-C18), designated as HA-PG10-C18. This novel derivative was employed to fabricate a nano co-delivery system (HA-PG10-C18@Res-NE) for fish oil and resveratrol (Res), aiming to enhance their stability and bioaccessibility. An exhaustive investigation of HA-PG10-C18@Res-NE revealed that the HA-modified system displayed superior physicochemical stability, notably in withstanding oxidation and neutralizing free radicals. Moreover, in vitro simulated digestion underscored the system's enhanced bioaccessibility of Res and more efficient release of free fatty acids. These outcomes underscore the strategic advantage of HA in modifying PG10-C18 for nanoemulsion formulation. Consequently, HA-PG10-C18 stands as a promising emulsifier for encapsulating lipophilic bioactives in functional foods, nutraceuticals, and pharmaceuticals.
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Affiliation(s)
- Sha Ao
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Mengyu Huang
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongze Wu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Yuanyuan Chen
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Haonan Chen
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Jiafei Li
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Yanyan Zhou
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xuguang Yin
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Tao Cai
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Qun Yang
- School of Medicine and Health, Shaoxing University Yuanpei College, 2799 Qunxian Middle Road, Shaoxing, Zhejiang 312000, China
| | - Liping Deng
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, College of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China.
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Villamayor N, Villaseñor MJ, Ríos Á. Selective dual sensing strategy for free and vitamin D 3 micelles in food samples based on S,N-GQDs photoinduced electron transfer. Anal Bioanal Chem 2024; 416:4173-4191. [PMID: 38795215 DOI: 10.1007/s00216-024-05344-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Revised: 05/13/2024] [Accepted: 05/16/2024] [Indexed: 05/27/2024]
Abstract
A reliable nanotechnological sensing strategy, based on an S,N-co-doped graphene quantum dot (GQD) platform, has been developed to distinctly detect two key variants of vitamin D3, specifically the free (VD3) and the nanoencapsulated form (VD3Ms). For this purpose, food-grade vitamin D3 micelles were self-assembled using a low-energy procedure (droplet size: 49.6 nm, polydispersity index: 0.34, ζ-potential: -33 mV, encapsulation efficiency: 90 %) with an innovative surfactant mixture (Tween 60 and quillaja saponin). Herein, four fluorescent nanoprobes were also synthesized and thoroughly characterized: S,N-co-doped GQDs, α-cyclodextrin-GQDs, β-cyclodextrin-GQDs, and γ-cyclodextrin-GQDs. The goal was to achieve a selective dual sensing strategy for free VD3 and VD3Ms by exploiting their distinctive quenching behaviors. Thus, the four nanosensors allowed the individual sensing of both targets to be performed (except α-CD-GQD for VD3Ms), but S,N-GQDs were finally selected due to selectivity and sensitivity (quantum yield, QY= 0.76) criteria. This choice led to a photoinduced electron transfer (PET) mechanism associated with static quenching, where differentiation was evidenced through a displayed 13-nm hypsochromic (blue) shift when interacting with VD3Ms. The reliability of this dual approach was demonstrated through an extensive evaluation of analytical performance characteristics. The feasibility and accuracy were proven in commercial food preparations and nutritional supplements containing declared nanoencapsulated and raw VD3, whose results were validated by a paired Student's t-test comparison with a UV-Vis method. To the best of our knowledge, this represents the first non-destructive analytical approach addressing the groundbreaking foodomic trend to distinctly detect different bioactive forms of vitamin D3, while also preserving their native nanostructures as a chemical challenge, thus providing reliable information about their final stability and bioavailability.
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Affiliation(s)
- Natalia Villamayor
- Department of Analytical Chemistry and Food Technology, Faculty of Chemical Science and Technology, University of Castilla-La Mancha, Ciudad Real, 13071, Spain
- Regional Institute for Applied Chemistry Research (IRICA), Ciudad Real, 13071, Spain
| | - M Jesús Villaseñor
- Department of Analytical Chemistry and Food Technology, Faculty of Chemical Science and Technology, University of Castilla-La Mancha, Ciudad Real, 13071, Spain
- Department of Analytical Chemistry, Industrial Engineering School, University of Castilla-La Mancha, Ciudad Real, 13071, Spain
| | - Ángel Ríos
- Department of Analytical Chemistry and Food Technology, Faculty of Chemical Science and Technology, University of Castilla-La Mancha, Ciudad Real, 13071, Spain.
- Regional Institute for Applied Chemistry Research (IRICA), Ciudad Real, 13071, Spain.
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3
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Ao S, Luo X, Wu H, Zhou Y, Yang Q, Yin X, Fu H, Huang M, Lu D, Zhu K. Improved physicochemical stability of fish oil nanoemulsion via a dense interfacial layer formed by hyaluronic acid-poly(glyceryl)10-stearate. Food Chem 2024; 444:138585. [PMID: 38335680 DOI: 10.1016/j.foodchem.2024.138585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 01/18/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024]
Abstract
This study aimed to synthesize a novel emulsifier, hyaluronic acid-poly(glyceryl)10-stearate (HA-PG10-C18), and employ it for the fabrication of nanoemulsions incorporating deep-sea fish oil to improve their apparent solubility and physicochemical stability. 1H NMR and FT-IR analyses indicated successful synthesis of HA-PG10-C18. Nanoemulsions of deep-sea fish oil loaded with HA-PG10-C18 (HA-PG10-C18@NE) were successfully fabricated by ultrasonic emulsification. The fixed aqueous layer thickness (FALT) of PG10-C18@NE and HA-PG10-C18@NE was determined and the FALT of both nanoemulsions was similar, while the surface density of HA-PG10-C18@NE (4.92 × 10-12 ng/nm2) is 60 % higher than that of PG10-C18@NE (3.07 × 10-12 ng/nm2). Notably, HA-PG10-C18@NE demonstrated an exceptional physicochemical stability when exposed to various stressed environmental conditions, especially its freeze-thaw stability. Moreover, after simulated in vitro digestion, the HA-PG10-C18@NE exhibited a comparatively greater liberation of free fatty acids (94.0 ± 1.7 %) when compared to the release observed in PG10-C18@NE (85.5 ± 2.2 %).
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Affiliation(s)
- Sha Ao
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongze Wu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China; Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Yanyan Zhou
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Qun Yang
- School of Medicine and Health, Shaoxing University Yuanpei College, 2799 Qunxian Middle Road, Shaoxing, Zhejiang 312000, China
| | - Xuguang Yin
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongliang Fu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Mengyu Huang
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Dandan Lu
- Zhejiang Engineering Research Center of Fat-soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China.
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Riquelme N, Robert P, Arancibia C. Desserts Enriched with a Nanoemulsion Loaded with Vitamin D 3 and Omega-3 Fatty Acids for Older People. Foods 2024; 13:2073. [PMID: 38998579 PMCID: PMC11241731 DOI: 10.3390/foods13132073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 06/25/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
The food industry is challenged to develop nutritious and palatable foods that satisfy older people's needs. So, this work aimed to study the incorporation of nanoemulsions enriched with vitamin D3 and omega-3 fatty acids into two desserts (yogurt and fruit puree), characterizing their nutritional profile, viscosity, and color properties and evaluating their in vitro bioaccessibility and sensory response. The results showed that adding nanoemulsion modified the nutrition profile of desserts due to increasing lipids and calories. The desserts' physical properties were also affected, with a decrease in viscosity and a lightening of color. Regarding digestion, the enriched desserts presented a low release of free fatty acids (14.8 and 11.4%, respectively). However, fruit puree showed the highest vitamin D3 and omega-3 fatty acid in vitro bioaccessibility (48.9 and 70.9%, respectively). In addition, older consumers found this dessert more acceptable than yogurt due to the adequate intensity of its sensory attributes (aroma, flavor, sweetness, and consistency). Therefore, the fruit puree can be enriched with nanoemulsions loaded with vitamin D3 and omega-3 fatty acids to improve the bioaccessibility of lipid bioactive compounds and sensory performance, offering a health-enhancing option for older consumers.
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Affiliation(s)
- Natalia Riquelme
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile (USACH), Obispo Manuel Umaña 050, Estación Central, Santiago 9170201, Chile;
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile;
| | - Carla Arancibia
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile (USACH), Obispo Manuel Umaña 050, Estación Central, Santiago 9170201, Chile;
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Azevedo MA, Cerqueira MA, Gonçalves C, Amado IR, Teixeira JA, Pastrana L. Encapsulation of vitamin D3 using rhamnolipids-based nanostructured lipid carriers. Food Chem 2023; 427:136654. [PMID: 37399642 DOI: 10.1016/j.foodchem.2023.136654] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/17/2023] [Accepted: 06/15/2023] [Indexed: 07/05/2023]
Abstract
This work had as main objective to encapsulate vitamin D3 (VD3) into nanostructured lipid carriers (NLCs) using rhamnolipids as surfactant. Glycerol monostearate and medium chain triglycerides with 2.625 % of VD3 were used as lipid materials. The three formulations of NLCs with VD3 (NLCs + VD3) were composed by 99 % of aqueous phase, 1 % of lipid phase and 0.05 % of surfactant. The difference between them was the ratio of solid:liquid in lipid phase. The NLCs + VD3 sizes ranged between 92.1 and 108.1 nm. The most stable formulation maintaining their caracteristics for 60 days at 4 °C. The NLCs + VD3 cytotoxicity demonstrated that concentrations of 0.25 mg/mL or lower up had a good biocompatibility in vitro. During the in vitro digestion, formulations with lower sizes and higher content on solid lipid had higher lipolysis rate and consequently higher VD3 bioaccessibility. The rhamnolipids-based NLCs are a good option for the encapsulation of VD3.
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Affiliation(s)
- Maria A Azevedo
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Miguel A Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal.
| | - Catarina Gonçalves
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal
| | - Isabel R Amado
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Lorenzo Pastrana
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal
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Li Y, Si H, Ma Y, Li S, Gao L, Liu K, Liu X. Vitamin D3 affects the gut microbiota in an LPS-stimulated systemic inflammation mouse model. Microbes Infect 2023; 25:105180. [PMID: 37419238 DOI: 10.1016/j.micinf.2023.105180] [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: 07/31/2022] [Revised: 06/08/2023] [Accepted: 06/29/2023] [Indexed: 07/09/2023]
Abstract
Although gut dysbiosis contributes to systemic inflammation, the counteractive effect of systemic inflammation on gut microbiota is unknown. Vitamin D may exert anti-inflammatory effects against systemic inflammation, but its regulation of the gut microbiota is poorly understood. In this study, mice were intraperitoneally injected with lipopolysaccharide (LPS) to create a systemic inflammation model and received vitamin D3 treatment orally for 18 continuous days. Then, body weight, morphological changes in the colon epithelium, and gut microbiota (n = 3) were evaluated. We verified that LPS stimulation caused inflammatory changes in the colon epithelium, which could be obviously attenuated by vitamin D3 treatment (10 μg/kg/day) in mice. Then, 16S rRNA gene sequencing of the gut microbiota first revealed that LPS stimulation induced a large number of operational taxonomic units, and vitamin D3 treatment reduced the number. In addition, vitamin D3 had distinctive effects on the community structure of the gut microbiota, which was obviously changed after LPS stimulation. However, neither LPS nor vitamin D3 affected the alpha and beta diversity of the gut microbiota. Furthermore, statistical analysis of differential microorganisms showed that the relative abundance of microorganisms in the phylum Spirochaetes decreased, the family Micrococcaceae increased, the genus [Eubacterium]_brachy_group decreased, the genus Pseudarthrobacter increased, and the species Clostridiales_bacterium_CIEAF_020 decreased under LPS stimulation, but vitamin D3 treatment significantly reversed the LPS-induced changes in the relative abundance of these microorganisms. In conclusion, vitamin D3 treatment affected the gut microbiota and alleviated inflammatory changes in the colon epithelium in the LPS-stimulated systemic inflammation mouse model.
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Affiliation(s)
- Yanning Li
- Center for Drug Discovery Innovation, College of Life Science, Hebei Normal University, Shijiazhuang 050024, Hebei, PR China; Department of Molecular Biology, Hebei Key Lab of Laboratory Animal Science, Hebei Medical University, Shijiazhuang 050017, Hebei, PR China
| | - Hongbo Si
- Department of Molecular Biology, Hebei Key Lab of Laboratory Animal Science, Hebei Medical University, Shijiazhuang 050017, Hebei, PR China
| | - Yujie Ma
- Department of Molecular Biology, Hebei Key Lab of Laboratory Animal Science, Hebei Medical University, Shijiazhuang 050017, Hebei, PR China
| | - Shuang Li
- Center for Drug Discovery Innovation, College of Life Science, Hebei Normal University, Shijiazhuang 050024, Hebei, PR China
| | - Lijie Gao
- Center for Drug Discovery Innovation, College of Life Science, Hebei Normal University, Shijiazhuang 050024, Hebei, PR China
| | - Kun Liu
- Department of Molecular Biology, Hebei Key Lab of Laboratory Animal Science, Hebei Medical University, Shijiazhuang 050017, Hebei, PR China
| | - Xifu Liu
- Center for Drug Discovery Innovation, College of Life Science, Hebei Normal University, Shijiazhuang 050024, Hebei, PR China.
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Khalid A, Arshad MU, Imran A, Haroon Khalid S, Shah MA. Development, stabilization, and characterization of nanoemulsion of vitamin D 3-enriched canola oil. Front Nutr 2023; 10:1205200. [PMID: 37693243 PMCID: PMC10484710 DOI: 10.3389/fnut.2023.1205200] [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: 04/13/2023] [Accepted: 07/17/2023] [Indexed: 09/12/2023] Open
Abstract
In this study, the oil-in-water nanoemulsion (NE) was prepared and loaded with vitamin D3 in food-grade (edible) canola oil and stabilized by Tween 80 and Span 80 by using a water titration technique with droplet sizes of 20 to 200 nm. A phase diagram was established for the influence of water, oil, and S-Mix concentration. The outcomes revealed that the particle size of blank canola oil nanoemulsion (NE) ranged from 60.12 to 62.27 (d.nm) and vitamin D3 NE ranged from 93.92 to 185.5 (d.nm). Droplet size and polydispersity index (PDI) of both blank and vitamin D3-loaded NE results were less than 1, and zeta potential results for blank and vitamin D3 loaded NE ranged from -9.71 to -15.32 mV and -7.29 to -13.56 mV, respectively. Furthermore, the pH and electrical conductivity of blank NE were 6.0 to 6.2 and 20 to 100 (μs/cm), respectively, whereas vitamin D3-loaded NE results were 6.0 to 6.2 and 30 to 100 (μs/cm), respectively. The viscosity results of blank NE ranged from 0.544 to 0.789 (mPa.s), while that of vitamin D3-loaded NE ranged from 0.613 to 0.793 (mPa.s). In this study, the long-term stability (3 months) of canola oil NE containing vitamin D3 at room temperature (25 C) and high temperature (40 C) was observed.
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Affiliation(s)
- Aafia Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Ali Imran
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Syed Haroon Khalid
- Department of Pharmaceutics, Government College University, Faisalabad, Pakistan
| | - Mohd Asif Shah
- School of Business, Woxsen University, Hyderabad, Telangana, India
- Division of Research and Development, Lovely Professional University, Phagwara, Punjab, India
- School of Engineering and Technology, Sharda University, Greater Noida, India
- Department of Economics, Kabridahar University, Somali, Ethiopia
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Li Y, Ma Y, Gao L, Wang T, Zhuang Y, Zhang Y, Zheng L, Liu X. Upregulation of Microglial Sirt6 and Inhibition of Microglial Activation by Vitamin D3 in Lipopolysaccharide-stimulated Mice and BV-2 Cells. Neuroscience 2023; 526:85-96. [PMID: 37352968 DOI: 10.1016/j.neuroscience.2023.06.008] [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: 10/21/2022] [Revised: 06/06/2023] [Accepted: 06/10/2023] [Indexed: 06/25/2023]
Abstract
Vitamin D3 may suppress microglial activation and neuroinflammation, which play a central role in the pathophysiology of many neurological disorders. Sirt6 can remove histone 3 lysine 9 acetylation (H3K9ac) to repress expression of pathological genes and produce anti-inflammatory effects. However, whether vitamin D3 upregulates microglial Sirt6 to exert its protective effects against microglial activation and neuroinflammation is unclear. The effects of lower, normal, and higher dosages (1, 10 and 100 μg/kg/day) of vitamin D3 on behavioral and neuromorphological changes, brain inflammatory factors, Sirt6 and H3K9ac levels, and microglial Sirt6 distribution in hippocampus were evaluated in lipopolysaccharide (LPS)-stimulated mice. In addition, the effects of vitamin D3 on inflammatory factors, reactive oxygen species, Sirt6, and H3K9ac were confirmed in LPS-stimulated BV-2 cells. We verified that vitamin D3 ameliorated the impaired sociability of LPS-stimulated mice by three-chamber test. In addition, vitamin D3 upregulated brain Sirt6 generation, reduced H3K9ac levels and inhibited generation of brain inflammatory factors. Moreover, vitamin D3 promoted microglial Sirt6 distribution and attenuated microglia displaying an activated morphology in the hippocampus of LPS-stimulated mice. Similarly, vitamin D3 upregulated Sirt6 generation and intensity, reduced H3K9ac levels, and inhibited the inflammatory activation of LPS-stimulated BV-2 cells. In conclusion, vitamin D3 may upregulate microglial Sirt6 to reduce H3K9ac and inhibit microglial activation, thereby antagonizing neuroinflammation.
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Affiliation(s)
- Yanning Li
- Center for Drug Discovery Innovation, College of Life Science, Hebei Normal University, Shijiazhuang 050024, Hebei, People's Republic of China; Department of Molecular Biology, Hebei Key Lab of Laboratory Animal Science, Hebei Medical University, Shijiazhuang 050017, Hebei, People's Republic of China.
| | - Yujie Ma
- Department of Molecular Biology, Hebei Key Lab of Laboratory Animal Science, Hebei Medical University, Shijiazhuang 050017, Hebei, People's Republic of China
| | - Lijie Gao
- Center for Drug Discovery Innovation, College of Life Science, Hebei Normal University, Shijiazhuang 050024, Hebei, People's Republic of China
| | - Ting Wang
- Department of Molecular Biology, Hebei Key Lab of Laboratory Animal Science, Hebei Medical University, Shijiazhuang 050017, Hebei, People's Republic of China
| | - Yuchen Zhuang
- Department of Molecular Biology, Hebei Key Lab of Laboratory Animal Science, Hebei Medical University, Shijiazhuang 050017, Hebei, People's Republic of China
| | - Yuping Zhang
- Department of Molecular Biology, Hebei Key Lab of Laboratory Animal Science, Hebei Medical University, Shijiazhuang 050017, Hebei, People's Republic of China
| | - Long Zheng
- Department of Molecular Biology, Hebei Key Lab of Laboratory Animal Science, Hebei Medical University, Shijiazhuang 050017, Hebei, People's Republic of China
| | - Xifu Liu
- Center for Drug Discovery Innovation, College of Life Science, Hebei Normal University, Shijiazhuang 050024, Hebei, People's Republic of China.
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Luo X, Ao S, Wu H, McClements DJ, Fang L, Huang M, Zhou Y, Yin X, Xi M, Cai T, Zhu K. Hyaluronic Acid Poly(glyceryl) 10-Stearate Derivatives: Novel Emulsifiers for Improving the Gastrointestinal Stability and Bioaccessibility of Coenzyme Q10 Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37436914 DOI: 10.1021/acs.jafc.3c02322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/14/2023]
Abstract
Fish oils are a rich source of polyunsaturated fatty acids, including eicosapentaenoic acid and docosahexaenoic acid, which are reported to exhibit therapeutic effects in a variety of human diseases. However, these oils are highly susceptible to degradation due to oxidation, leading to rancidity and the formation of potentially toxic reaction products. The aim of this study was to synthesize a novel emulsifier (HA-PG10-C18) by esterifying hyaluronic acid with poly(glyceryl)10-stearate (PG10-C18). This emulsifier was then used to formulate nanoemulsion-based delivery systems to co-deliver fish oil and coenzyme Q10 (Q10). Q10-loaded fish oil-in-water nanoemulsions were fabricated, and then their physicochemical properties, digestibility, and bioaccessibility were measured. The results indicated that the environmental stability and antioxidant activity of oil droplets coated with HA-PG10-C18 surpassed those coated with PG10-C18 due to the formation of a denser interfacial layer that blocked metal ions, oxygen, and lipase. Meanwhile, the lipid digestibility and Q10 bioaccessibility of nanoemulsions formulated with HA-PG10-C18 (94.9 and 69.2%) were higher than those formulated with PG10-C18 (86.2 and 57.8%), respectively. These results demonstrated that the novel emulsifier synthesized in this study could be used to protect chemically labile fat-soluble substances from oxidative damage, while still retaining their nutritional value.
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Affiliation(s)
- Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Sha Ao
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongze Wu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Likun Fang
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Mengyu Huang
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Yanyan Zhou
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xuguang Yin
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Meiyang Xi
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Tao Cai
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
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10
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Xu H, Wang Y, Zhang Y, Lou Q, Guan X, Jin J, Jin Q, Wang X. Characteristics of Cephalotaxus fortunei kernel oil and its digestion behaviors. Food Chem 2023; 426:136466. [PMID: 37352711 DOI: 10.1016/j.foodchem.2023.136466] [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: 02/10/2023] [Revised: 04/30/2023] [Accepted: 05/23/2023] [Indexed: 06/25/2023]
Abstract
Cephalotaxus fortunei, a potential underutilized oil resource, contains various active ingredients that exert positive effects on human health. In the present study, characteristics of C. fortunei kernel oil and its digestion properties were systematically investigated. Results indicated that C. fortunei kernels contained high oil content (64.59%), of which over 90% was triacylglycerols (TAGs). The kernel oil was rich in oleic acid (C18:1n-9, 42.88%), linoleic acid (C18:2n-6, 31.05%), and sciadonic acid (C20:3n-6, 10.78%). The kernel oil also contained some beneficial fat-soluble nutrients, such as tocopherols (143 mg/kg) and phytosterols (1474 mg/kg). Thirty-five kinds of TAGs were identified, among which O-O-L (17.96%), O-O-O (12.12%), L-L-O (11.79%), O-L-Et (8.59%), and O-O-Et (8.76%) were the most abundant. In vitro digestion experiments showed that after 120 min of small intestine digestion, the maximum FFAs release level of the kernel oil was 75.02%, which was lower than that of soybean oil (89.63%).
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Affiliation(s)
- Hua Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yandan Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China
| | | | - Jun Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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11
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Guo Y, Zhang T, Xu Y, Karrar E, Cao M, Sun X, Liu R, Chang M, Wang X. Effects of Medium- and Long-Chain Structured Triacylglycerol on the Therapeutic Efficacy of Vitamin D on Ulcerative Colitis: A Consideration for Efficient Lipid Delivery Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4101-4112. [PMID: 36847830 DOI: 10.1021/acs.jafc.2c07437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Due to intestinal malabsorption and poor water solubility, vitamin D (VitD) deficiency in ulcerative colitis (UC) continues to increase. Medium- and long-chain triacylglycerols (MLCT), as novel lipids, have been widely applied in the field of functional food and medicine nutrition. Our previous studies showed that the difference in MLCT structure could affect VitD bioaccessibility in vitro. In this study, our results further indicate that, although identical in fatty acid composition, structured triacylglycerol (STG) had a higher VitD bioavailability (AUC = 15470.81 μg/L × h) and metabolism efficacy [s-25(OH)D, p < 0.05] than physical mixtures of triacylglycerol (PM), which further affect the amelioration efficiency in UC mice. Compared with PM, the damage of colonic tissues, intestinal barrier proteins, and inflammatory cytokines in STG showed better amelioration at the same dose of VitD. This study provides a comprehensive understanding of the mechanism of nutrients in different carriers and a solution for developing nutrients with high absorption efficiency.
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Affiliation(s)
- Yiwen Guo
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tao Zhang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- European Research Institute for the Biology of Aging, University Medical Centre Groningen, University of Groningen, Groningen 9713 AV, The Netherlands
| | - Ying Xu
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Emad Karrar
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Minjie Cao
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaotian Sun
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ruijie Liu
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ming Chang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xingguo Wang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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12
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Otchere E, McKay BM, English MM, Aryee ANA. Current trends in nano-delivery systems for functional foods: a systematic review. PeerJ 2023; 11:e14980. [PMID: 36949757 PMCID: PMC10026715 DOI: 10.7717/peerj.14980] [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: 11/11/2022] [Accepted: 02/09/2023] [Indexed: 03/19/2023] Open
Abstract
Background Increased awareness of the relationship between certain components in food beyond basic nutrition and health has generated interest in the production and consumption. Functional foods owe much of their health benefits to the presence of bioactive components. Despite their importance, their poor stability, solubility, and bioavailability may require the use of different strategies including nano-delivery systems (NDS) to sustain delivery and protection during handling, storage, and ingestion. Moreover, increasing consumer trend for non-animal sourced ingredients and interest in sustainable production invigorate the need to evaluate the utility of plant-based NDS. Method In the present study, 129 articles were selected after screening from Google Scholar searches using key terms from current literature. Scope This review provides an overview of current trends in the use of bioactive compounds as health-promoting ingredients in functional foods and the main methods used to stabilize these components. The use of plant proteins as carriers in NDS for bioactive compounds and the merits and challenges of this approach are also explored. Finally, the review discusses the application of protein-based NDS in food product development and highlights challenges and opportunities for future research. Key Findings Plant-based NDS is gaining recognition in food research and industry for their role in improving the shelf life and bioavailability of bioactives. However, concerns about safety and possible toxicity limit their widespread application. Future research efforts that focus on mitigating or enhancing their safety for food applications is warranted.
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Affiliation(s)
- Emmanuel Otchere
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
| | - Brighid M. McKay
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Marcia M. English
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Alberta N. A. Aryee
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
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13
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Stability and bioaccessibility of α-tocopherol-enriched nanoemulsions containing different edible oils as carriers. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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14
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Maurya VK, Shakya A, Bashir K, Jan K, McClements DJ. Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages. Compr Rev Food Sci Food Saf 2023; 22:135-186. [PMID: 36468215 DOI: 10.1111/1541-4337.13066] [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: 05/24/2022] [Revised: 10/04/2022] [Accepted: 10/10/2022] [Indexed: 12/09/2022]
Abstract
Over the past few decades, vitamin D deficiency has been recognized as a serious global public health challenge. The World Health Organization has recommended fortification of foods with vitamin D, but this is often challenging because of its low water solubility, poor chemical stability, and low bioavailability. Studies have shown that these challenges can be overcome by encapsulating vitamin D within well-designed delivery systems containing nanoscale or microscale particles. The characteristics of these particles, such as their composition, size, structure, interfacial properties, and charge, can be controlled to attain desired functionality for specific applications. Recently, there has been great interest in the design, production, and application of vitamin-D loaded delivery systems. Many of the delivery systems reported in the literature are unsuitable for widespread application due to the complexity and high costs of the processing operations required to fabricate them, or because they are incompatible with food matrices. In this article, the concept of "fortification by design" is introduced, which involves a systematic approach to the design, production, and testing of colloidal delivery systems for the encapsulation and fortification of oil-soluble vitamins, using vitamin D as a model. Initially, the challenges associated with the incorporation of vitamin D into foods and beverages are reviewed. The fortification by design concept is then described, which involves several steps: (i) selection of appropriate vitamin D form; (ii) selection of appropriate food matrix; (iii) identification of appropriate delivery system; (iv) identification of appropriate production method; (vii) establishment of appropriate testing procedures; and (viii) system optimization.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India
| | - Amita Shakya
- Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Kulsum Jan
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.,Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, China
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15
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Frosi I, Ferron L, Colombo R, Papetti A. Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compounds. Crit Rev Food Sci Nutr 2022; 64:5700-5718. [PMID: 36533404 DOI: 10.1080/10408398.2022.2157371] [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: 12/23/2022]
Abstract
In the last decades, the incorporation of bioactive compounds in food supplements aroused the attention of scientists. However, these ingredients often exhibit both low solubility and stability and their poor bioaccessibility within the gastrointestinal tract limits their effectiveness. To overcome these drawbacks, many carriers have been investigated for encapsulating nutraceuticals and enhancing their bioavailability. It is note that several different vegetable wall materials have been applied to build delivery systems. Considering their encapsulation mechanism, lipid and protein-based carriers display specific interaction patterns with bioactives, whereas polysaccharidic-based carriers can entrap them by creating porous highly stable networks. To maximize the encapsulation efficiency, mixed systems are very promising. Following the current goal of using natural and sustainable ingredients, only a limited number of studies about the isolation of new ingredients from agro-food waste are available. In this review, a comprehensive overview of the state of art in the development of innovative natural lipid-, protein- and polysaccharide-based plant carriers is presented, focusing on their application as food active compounds. Different aspects to be considered in the design of delivery systems are discussed, including the carrier structure and chemical features, the interaction between the encapsulating and the core material, and the parameters affecting bioactives entrapment.
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Affiliation(s)
- Ilaria Frosi
- Drug Sciences Department, University of Pavia, Pavia, Italy
| | - Lucia Ferron
- Drug Sciences Department, University of Pavia, Pavia, Italy
| | | | - Adele Papetti
- Drug Sciences Department, University of Pavia, Pavia, Italy
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16
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Gonçalves RF, Madalena DA, Fernandes JM, Marques M, Vicente AA, Pinheiro AC. Application of nanostructured delivery systems in food: From incorporation to detection and characterization. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Chen X, Chen Y, Liu Y, Zou L, McClements DJ, Liu W. A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake. Compr Rev Food Sci Food Saf 2022; 21:3963-4001. [PMID: 35912644 DOI: 10.1111/1541-4337.13017] [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: 12/18/2021] [Revised: 05/27/2022] [Accepted: 07/08/2022] [Indexed: 01/28/2023]
Abstract
Increasing awareness of the health benefits of specific constituents in fruits, vegetables, cereals, and other whole foods has sparked a broader interest in the potential health benefits of nutraceuticals. Many nutraceuticals are hydrophobic substances, which means they must be encapsulated in colloidal delivery systems. Oil-in-water emulsions are one of the most widely used delivery systems for improving the bioavailability and bioactivity of these nutraceuticals. The composition and structure of emulsions can be designed to improve the water dispersibility, physicochemical stability, and bioavailability of the encapsulated nutraceuticals. The nature of the emulsion used influences the interfacial area and properties of the nutraceutical-loaded oil droplets in the gastrointestinal tract, which influences their digestion, as well as the bioaccessibility, metabolism, and absorption of the nutraceuticals. In this article, we review recent in vitro and in vivo studies on the utilization of emulsions to improve the bioavailability of nutraceuticals. The findings from this review should facilitate the design of more efficacious nutraceutical-loaded emulsions with increased bioactivity.
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Affiliation(s)
- Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Yan Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yikun Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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18
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Soy protein-based delivery systems as carriers of trans-resveratrol: bioaccessibility using different in vitro digestion models. Food Res Int 2022; 161:111837. [DOI: 10.1016/j.foodres.2022.111837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 08/14/2022] [Accepted: 08/21/2022] [Indexed: 11/19/2022]
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19
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Sani MA, Tavassoli M, Azizi-Lalabadi M, Mohammadi K, McClements DJ. Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application. Adv Colloid Interface Sci 2022; 305:102709. [PMID: 35640316 DOI: 10.1016/j.cis.2022.102709] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 12/21/2022]
Abstract
Consumers are becoming increasingly aware of the impact of their dietary choices on the environment, animal welfare, and health, which is causing many of them to adopt more plant-based diets. For this reason, many sectors of the food industry are reformulating their products to contain more plant-based ingredients. This article describes recent research on the formation and application of nano-enabled colloidal delivery systems formulated from plant-based ingredients, such as polysaccharides, proteins, lipids, and phospholipids. These delivery systems include nanoemulsions, solid lipid nanoparticles, nanoliposomes, nanophytosomes, and biopolymer nanoparticles. The composition, size, structure, and charge of the particles in these delivery systems can be manipulated to create novel or improved functionalities, such as improved robustness, higher optical clarity, controlled release, and increased bioavailability. There have been major advances in the design, assembly, and application of plant-based edible nanoparticles within the food industry over the past decade or so. As a result, there are now a wide range of different options available for creating delivery systems for specific applications. In the future, it will be important to establish whether these formulations can be produced using economically viable methods and provide the desired functionality in real-life applications.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student's Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
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20
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Torlopov MA, Vaseneva IN, Mikhaylov VI, Martakov IS, Legki PV, Paderin NM, Sitnikov PA. Surface, rheopexy, digestive stability and toxicity of olive oil emulsions stabilized by chitin nanocrystals for vitamin D3 delivery. Carbohydr Polym 2022; 284:119162. [DOI: 10.1016/j.carbpol.2022.119162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/08/2022] [Accepted: 01/19/2022] [Indexed: 12/15/2022]
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21
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Nano Matrix Soft Confectionary for Oral Supplementation of Vitamin D: Stability and Sensory Analysis. Gels 2022; 8:gels8050250. [PMID: 35621548 PMCID: PMC9140647 DOI: 10.3390/gels8050250] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/10/2022] [Accepted: 04/15/2022] [Indexed: 12/12/2022] Open
Abstract
Vitamin D deficiency distresses nearly 50% of the population globally and multiple studies have highlighted the association of Vitamin D with a number of clinical manifestations, including musculoskeletal, cardiovascular, cerebrovascular, and neurological disorders. In the current study, vitamin D oil-in-water (O/W) nanoemulsions were developed and incorporated in edible gummies to enhance bioavailability, stability, and patient compliance. The spontaneous emulsification method was employed to produce a nano-emulsion using corn oil with tween 20 and lecithin as emulsifiers. Optimization was carried out using pseudo-ternary phase diagrams and the average particle size and polydispersity index (PDI) of the optimized nanoemulsion were found to be 118.6 ± 4.3 nm and 0.11 ± 0.30, respectively. HPLC stability analysis demonstrated that the nano-emulsion prevented the degradation and it retained more than 97% of active vitamin D over 15 days compared to 94.5% in oil solution. Similar results were obtained over further storage analysis. Vitamin D gummies based on emulsion-based gelled matrices were then developed using gelatin as hydrocolloid and varying quantities of corn oil. Texture analysis revealed that gummies formulated with 10% corn oil had the optimum hardness of 3095.6 ± 201.7 g on the first day which remained consistent on day 45 with similar values of 3594.4 ± 210.6 g. Sensory evaluation by 19 judges using the nine-point hedonic scale highlighted that the taste and overall acceptance of formulated gummies did not change significantly (p > 0.05) over 45 days storage. This study suggested that nanoemulsions consistently prevent the environmental degradation of vitamin D, already known to offer protection in GI by providing sustained intestinal release and enhancing overall bioavailability. Soft chewable matrices were easy to chew and swallow, and they provided greater patient compliance.
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22
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Sanchez LT, Pinzon MI, Villa CC. Development of active edible films made from banana starch and curcumin-loaded nanoemulsions. Food Chem 2022; 371:131121. [PMID: 34555709 DOI: 10.1016/j.foodchem.2021.131121] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/29/2021] [Accepted: 09/10/2021] [Indexed: 11/04/2022]
Abstract
Active packaging that can be used to release active molecules food products during storage has been a central part in food science research over the last decades. This paper presents the development of an active film made from banana starch incorporated with curcumin-loaded orange oil nanoemulsion. Results showed that inclusion of the curcumin-loaded nanoemulsions reduced water vapor permeability, given the hydrophobic nature of curcumin. Likewise, elongation at break was also increased due to the plasticizing effect of the nanoemulsion. Finally, this paper reports the release profiles of curcumin from the active film into different food simulants. Results showed that curcumin release is diffusion driven in both aqueous and non-aqueous food simulants, however it seems that while the complete nanoemulsion droplets are released in the aqueous simulant, in non-aqueous simulant only curcumin molecules are released.
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Affiliation(s)
- Leidy T Sanchez
- Programa de Ingenieria de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindio. Carrera 15 Calle 12 N, Armenia, Quindio. Colombia
| | - Magda I Pinzon
- Programa de Ingenieria de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindio. Carrera 15 Calle 12 N, Armenia, Quindio. Colombia
| | - Cristian C Villa
- Programa de Quimica, Facultad de Ciencias Basicas y Tecnologias, Universidad del Quindio. Carrera 15 Calle 12 N, Armenia, Quindio. Colombia.
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23
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Mekala S, Silva EK, Saldaña MD. Ultrasound-assisted production of emulsion-filled pectin hydrogels to encapsulate vitamin complex: Impact of the addition of xylooligosaccharides, ascorbic acid and supercritical CO2 drying. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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24
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Guo Y, Xu Y, Zhang T, Wang Y, Liu R, Chang M, Wang X. Medium and long-chain structured triacylglycerol enhances vitamin D bioavailability in an emulsion-based delivery system: combination of in vitro and in vivo studies. Food Funct 2022; 13:1762-1773. [PMID: 35112696 DOI: 10.1039/d1fo03407c] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Vitamin D (VitD) is an essential fat-soluble micronutrient required for maintaining and regulating calcium homeostasis. Although sunlight can provide VitD, epidemiological studies indicate that the occurrence of VitD deficiency and insufficiency is widespread. Lipids are required at all stages of VitD digestion and absorption. In this research two different medium and long-chain triacylglycerol structures, possessing identical fatty acid composition lipids, namely structured triacylglycerol (STG), and physical mixtures of medium/long-chain triacylglycerol (MCT/LCT), were selected. Our results demonstrated that STG had a significant VitD bioavailability compared to MCT/LCT. In terms of the lipid digestion and absorption, the extent of the higher free fatty acid released (69.42%, p < 0.05), extent of lipolysis (89.28%, p < 0.05), lipolysis rate (0.06 s-1, p < 0.05), and the ratio of the long-chain fatty acid to medium-chain fatty acid of STG (4.8, p < 0.05), result in a higher capacity for accommodating VitD when forming mixed micelles (61.31%, p < 0.05). An in vivo animal study also demonstrated that STG significantly increases the delivery ability of VitD (18.75 ng mL-1, p < 0.05). The findings of this work may have unique applications for designing novel interesterified lipids with an effective delivery capacity for fat-soluble nutrients.
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Affiliation(s)
- Yiwen Guo
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ying Xu
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tao Zhang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yandan Wang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ruijie Liu
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ming Chang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xingguo Wang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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25
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Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101455] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Wang Y, Cao M, Liu R, Chang M, Wei W, Jin Q, Wang X. The enzymatic synthesis of EPA-rich medium- and long-chain triacylglycerol improves the digestion behavior of MCFA and EPA: evidence on in vitro digestion. Food Funct 2022; 13:131-142. [PMID: 34870663 DOI: 10.1039/d1fo02795f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Medium-chain triglyceride (MCT) and eicosapentaenoic acid (EPA) have been widely applied in nutritional supplementation. However, when administered individually or mixed, they were unable to maximize their nutritional value. Hence, EPA-rich medium- and long-chain triacylglycerol (MLCT) was synthesized from MCT and EPA-rich fish oil (FO) by enzymatic transesterification. The fatty acids in triglyceride (TAG) were rearranged which resulted in significant changes in TAG profiles compared to the physical mixture of MCT and FO (PM). EPA-containing MML (MML, MLM and LMM) and LLM (LLM, LML and MLL) type TAGs account for 70.21%. The fate of different oils (MCT, FO, PM, and MLCT) across the gastrointestinal tract was subsequently simulated using an in vitro digestion model. The results showed that the physical and structural characteristics of different oils during digestion depended upon the oil type and the microenvironment they were in. After 120 min of small intestine digestion, the degree of hydrolysis for MLCT was higher than that for the other three oils. The final FFA release level was in the following order: MLCT (102.79%) > MCT (95.20%) > PM (85.81%) > FO (74.18%). This can be attributed to the composition and positional distribution of fatty acids in TAGs. What's more, LCFAs (EPA) in MLCT mainly existed in the form of sn-2 MAG, which was conducive to their subsequent absorption and transport. These results may aid in the future rational design of structural lipids, thereby regulating lipid digestion and maximizing the nutritional value of oils.
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Affiliation(s)
- Yandan Wang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Minjie Cao
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Ruijie Liu
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Ming Chang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Wei Wei
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xingguo Wang
- State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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27
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Inapurapu SP, Pullakhandam R, Bodiga S, Yaduvanshi PS, Bodiga VL. Physicochemical studies of sunflower oil based vitamin D nanoemulsions. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.2016440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Santhi Priya Inapurapu
- Institute of Genetics and Hospital for Genetic Diseases, Osmania University, Hyderabad, Telangana, India
| | - Raghu Pullakhandam
- Micronutrient Division, National Institute of Nutrition, Hyderabad, Telangana, India
| | - Sreedhar Bodiga
- Department of Basic and Social Sciences, Forest College and Research Institute, Mulugu, Telangana, India
| | | | - Vijaya Lakshmi Bodiga
- Institute of Genetics and Hospital for Genetic Diseases, Osmania University, Hyderabad, Telangana, India
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28
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Gao Y, Liu Q, Wang Z, Zhuansun X, Chen J, Zhang Z, Feng J, Jafari SM. Cinnamaldehyde nanoemulsions; physical stability, antibacterial properties/mechanisms, and biosafety. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01110-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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29
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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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30
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Bai L, Huan S, Rojas OJ, McClements DJ. Recent Innovations in Emulsion Science and Technology for Food Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8944-8963. [PMID: 33982568 DOI: 10.1021/acs.jafc.1c01877] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability.
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Affiliation(s)
- Long Bai
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Siqi Huan
- Key Laboratory of Bio-based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, People's Republic of China
| | - Orlando J Rojas
- Bioproducts Institute, Departments of Chemical & Biological Engineering, Chemistry, and Wood Science, The University of British Columbia, 2360 East Mall, Vancouver, British Columbia V6T 1Z3, Canada
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, Post Office Box 16300, FI-00076 Aalto, Espoo, Finland
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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31
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Zhou H, Zheng B, Zhang Z, Zhang R, He L, McClements DJ. Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An In Vitro Digestion Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4223-4233. [PMID: 33787251 DOI: 10.1021/acs.jafc.1c01525] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Many plant-based milks lack key micronutrients found in bovine milk, such as calcium and vitamin D. In this study, we fortified almond milk with these two micronutrients and used a standardized gastrointestinal model to examine the impact of product formulation on their bioaccessibility. The impact of different forms (CaCl2 versus CaCO3) and concentrations (0, 1, or 2 g per 240 mL) of calcium on the physicochemical properties, lipid digestibility, and vitamin D bioaccessibility was examined. Soluble calcium (CaCl2) promoted particle aggregation by reducing the electrostatic repulsion, while colloidal calcium (CaCO3) did not because there were fewer free calcium ions. High levels of calcium (soluble or insoluble) reduced vitamin D bioaccessibility, which was attributed to insoluble calcium soap formation in the small intestine. Calcium bioaccessibility was higher for CaCO3 than CaCl2. These findings are useful for the development of nutritionally fortified plant-based milks with improved physicochemical and nutritional properties.
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Affiliation(s)
- Hualu Zhou
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Bingjing Zheng
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Zhiyun Zhang
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Ruojie Zhang
- David H. Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Lili He
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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32
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Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic. NANOMATERIALS 2021; 11:nano11040887. [PMID: 33807206 PMCID: PMC8065392 DOI: 10.3390/nano11040887] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 03/25/2021] [Accepted: 03/27/2021] [Indexed: 11/29/2022]
Abstract
Vitamin D deficiency is a global issue which has been exacerbated by the COVID-19 pandemic-related lockdowns. Fortification of food staples with vitamin D provides a solution to alleviate this problem. This research explored the use of pea protein nanoemulsion (PPN) to improve the stability of vitamin D in various food products. PPN was created using a pH-shifting and ultrasonication combined method. The physicochemical properties were studied, including particle size, foaming ability, water holding capacity, antioxidant activity, and total phenolic contents. The fortification of several food formulations (non-fat cow milk, canned orange juice, orange juice powder, banana milk, and infant formula) with vitamin D–PPN was investigated and compared to raw untreated pea protein (UPP) regarding their color, viscosity, moisture content, chemical composition, vitamin D stability, antioxidant activity, and morphology. Finally, a sensory evaluation (quantitative descriptive analysis, and consumer testing) was conducted. The results show that PPN with a size of 21.8 nm protected the vitamin D in all tested products. PPN may serve as a potential carrier and stabilizer of vitamin D in food products with minimum effects on the taste and color. Hence, PPN may serve as a green and safe method for food fortification during the COVID-19 pandemic.
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33
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Zhou H, Liu J, Dai T, Muriel Mundo JL, Tan Y, Bai L, McClements DJ. The gastrointestinal fate of inorganic and organic nanoparticles in vitamin D-fortified plant-based milks. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106310] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Mulrooney SL, O'Neill GJ, Brougham DF, O'Riordan D. Vitamin D 3 bioaccessibility: Influence of fatty acid chain length, salt concentration and l-α-phosphatidylcholine concentration on mixed micelle formation and delivery of vitamin D 3. Food Chem 2020; 344:128722. [PMID: 33277128 DOI: 10.1016/j.foodchem.2020.128722] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 11/17/2020] [Accepted: 11/20/2020] [Indexed: 10/22/2022]
Abstract
Vitamin D (VD) is a fat-soluble vitamin with high deficiency levels evident globally. Bioaccessibility of VD is influenced by formation of mixed micelles (MM) during digestion. This study assessed the impact of fatty acid (FA) type, phospholipid concentration on MM formation and stability of MM to salts. MM formation occurred at NaCl and KCl concentrations ranging from 20 to 100 mM, when octanoic acid (C8) or stearic acid (C18) were used. MM hydrodynamic size increased with increasing l-α-phosphatidylcholine concentration (1.5-7.5 mM) for both C8 and C18, above which concentration MM did not form. FA chain length impacted MM with hydrodynamic size increasing from 3.8 nm for decanoic acid (C10) to 4.4 nm for C18. VD3 incorporation in MM was not influenced by the FA used (C10 or C18). Understanding stability and formation of MM and VD3 loading is an essential first step towards manipulating food structures for improving delivery of VD.
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Affiliation(s)
- Steven L Mulrooney
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Graham J O'Neill
- School of Food Science and Environmental Health, Technological University Dublin, Dublin 1, Ireland.
| | - Dermot F Brougham
- School of Chemistry, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Dolores O'Riordan
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
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35
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Taheri A, Kashaninejad M, Tamaddon AM, Jafari SM. Vitamin D3 cress seed mucilage -β-lactoglobulin nanocomplexes: Synthesis, characterization, encapsulation and simulated intestinal fluid in vitro release. Carbohydr Polym 2020; 256:117420. [PMID: 33483012 DOI: 10.1016/j.carbpol.2020.117420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/10/2020] [Accepted: 11/16/2020] [Indexed: 01/01/2023]
Abstract
Vitamin D3 (VD3) as an essential lipid-soluble active ingredient with numerous applications in food and pharmaceutical sectors; however, poor water solubility reduces its bioavailability significantly. Application of protein-polysaccharide complexes as a promising way to protect and trigger programmed release of bioactive molecules has established an optimal window in nutraceutical delivery systems. In this study, complexes of β-lactoglobulin (Blg) and cress seed mucilage (CSM) were used to retain VD3 at undesirable circumstances, such as acidic pH values. The interaction of CSM-Blg was studied by rheological tests and the best formulation was chosen for encapsulation of VD3 via crosslinking with calcium ions (2-10 mM). The results demonstrated that complexation protect VD3 at low pH values with the maximum encapsulation efficiency of 84.2 %. The in vitro study indicated that Blg-CSM-VD3 was more stable in simulated gastric fluid, and in turn VD3 was released in simulated intestinal fluid; the complexes treated with calcium ions had a slower release rate than normal complexes. The release trend of VD3 followed the diffusion-Fickian law and the principal interactions included hydrophobic, electrostatic and hydrogen bonding. The results indicated that Blg-CSM complexes can retain VD3 at acidic environment and induce sustained release, which brings about practical advantages for vitamin delivery in the food and pharmaceutical sectors.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricufigltural Sciences and Natural Resources, Gorgan, Iran.
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricufigltural Sciences and Natural Resources, Gorgan, Iran
| | - Ali Mohammad Tamaddon
- Department of Pharmaceutical Nanotechnology and Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricufigltural Sciences and Natural Resources, Gorgan, Iran
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36
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Gomes A, Costa ALR, Cardoso DD, Furtado GDF, Cunha RL. Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: Ingredient engineering. Food Res Int 2020; 137:109360. [DOI: 10.1016/j.foodres.2020.109360] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 05/22/2020] [Accepted: 05/25/2020] [Indexed: 12/14/2022]
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37
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Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105878] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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38
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Xiang C, Gao J, Ye H, Ren G, Ma X, Xie H, Fang S, Lei Q, Fang W. Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105926] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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39
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Banasaz S, Morozova K, Ferrentino G, Scampicchio M. Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions. Molecules 2020; 25:molecules25173966. [PMID: 32878137 PMCID: PMC7504786 DOI: 10.3390/molecules25173966] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/25/2020] [Accepted: 08/26/2020] [Indexed: 01/31/2023] Open
Abstract
Lipid-soluble bioactives are important nutrients in foods. However, their addition in food formulations, is often limited by limited solubility and high tendency for oxidation. Lipid-soluble bioactives, such as vitamins A, E, D and K, carotenoids, polyunsaturated fatty acids (PUFA) and essential oils are generally dispersed in water-based solutions by homogenization. Among the different homogenization technologies available, nanoemulsions are one of the most promising. Accordingly, this review aims to summarize the most recent advances in nanoemulsion technology for the encapsulation of lipid-soluble bioactives. Modern approaches for producing nanoemulsion systems will be discussed. In addition, the challenges on the encapsulation of common food ingredients, including the physical and chemical stability of the nanoemulsion systems, will be also critically examined.
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Co-encapsulation of vitamins B 12 and D 3 using spray drying: Wall material optimization, product characterization, and release kinetics. Food Chem 2020; 335:127642. [PMID: 32739814 DOI: 10.1016/j.foodchem.2020.127642] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/15/2020] [Accepted: 07/19/2020] [Indexed: 12/11/2022]
Abstract
Spray drying is the most commonly used encapsulation technique to stabilize sensitive bioactive compounds and sometimes enhances their performance. Vitamin B12 and vitamin D3 deficiencies are reported worldwide and co-encapsulation can provide a combined solution to this problem. The present work aimed at encapsulation of vitamin B12 and D3 by spray drying using experimental design to optimize wall material combination. Optimized solution obtained from the experimental design (gum acacia : Hi-Cap® 100 : maltodextrin = 38:60:2) provided spherical particles with smooth surface and better stability of both the vitamins. In vitro release mechanism showed a slow release for both the vitamins after encapsulation. The optimized co-encapsulated microcapsules obtained in this work showed an improved bioavailability of 151% for vitamin B12 and 109% for vitamin D3 in comparison with the control. This study delivered a suitable medium to provide water soluble vitamin B12 and fat soluble vitamin D3 in single product.
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41
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Lindahl IEI, Danielsen M, Dalsgaard TK, Rejnmark L, Bollen P, Bertram HC. Milk protein complexation enhances post prandial vitamin D 3 absorption in rats. Food Funct 2020; 11:4953-4959. [PMID: 32500128 DOI: 10.1039/d0fo01062f] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
This study investigated the effect of complexation with whey and casein protein, respectively, on post prandial absorption of vitamin D3. For this purpose, Sprague-Dawley rats (n = 78) were administered 840 IU vitamin D3 dissolved in ethanol and either (i) complexed with whey protein isolate (protein : vitamin ration 2 : 1), (ii) complexed with caseinate (protein : vitamin ration 2 : 1), or (iii) provided in a water solution. Serum concentrations of vitamin D3, 25-hydroxyvitamin D3 and 24,25-dihydroxyvitamin D3 were measured before and 2, 3, 4, 5, 6, 7, 8, and 10 hours after administration of vitamin D3. Significant effects of complexation on serum concentrations of vitamin D3, 25-hydroxyvitamin D3 and 24,25-dihydroxyvitamin D3 were demonstrated. Complexation with whey protein isolate resulted in the fastest and highest absorption of vitamin D3 while an effect of complexation with caseinate was evident but more modest and non-significant. In conclusion, the study demonstrates that complexation with milk proteins is an efficient strategy to enhance bioaccessibility of vitamin D3.
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Affiliation(s)
- Ida Emilie I Lindahl
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark. and iFOOD, Centre for Innovative Food Research, Aarhus University, Denmark
| | - Marianne Danielsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark. and iFOOD, Centre for Innovative Food Research, Aarhus University, Denmark
| | - Trine K Dalsgaard
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark. and iFOOD, Centre for Innovative Food Research, Aarhus University, Denmark
| | - Lars Rejnmark
- Department of Clinical Medicine, Aarhus University, Aarhus, Denmark
| | - Peter Bollen
- Biomedical Laboratory, Faculty of Health Science, University of Southern Denmark, Denmark
| | - Hanne Christine Bertram
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark. and iFOOD, Centre for Innovative Food Research, Aarhus University, Denmark
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42
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Gahruie HH, Niakousari M, Parastouei K, Mokhtarian M, Eş I, Mousavi Khaneghah A. Co‐encapsulation of vitamin D
3
and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14629] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hadi H. Gahruie
- Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran
- Health Research Center, Lifestyle Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran
| | - Karim Parastouei
- Health Research Center, Lifestyle Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mohsen Mokhtarian
- Young Researchers and Elite Club, Roudehen Branch Islamic Azad University Roudehen Iran
| | - Ismail Eş
- Department of Material and Bioprocess Engineering, School of Chemical Engineering University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas São Paulo Brazil
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43
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McClements DJ. Recent advances in the production and application of nano-enabled bioactive food ingredients. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.02.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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44
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McClements DJ. Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles. Foods 2020; 9:E421. [PMID: 32260061 PMCID: PMC7231295 DOI: 10.3390/foods9040421] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 03/23/2020] [Accepted: 03/23/2020] [Indexed: 12/11/2022] Open
Abstract
Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated with animal-derived foods, including milk, eggs, and meat. An understanding of how the ingredient type, amount, and organization influence the desirable physicochemical, sensory, and nutritional attributes of these plant-based foods is required to achieve this goal. A potential problem with plant-based diets is that they lack key micronutrients, such as vitamin B12, vitamin D, calcium, and ω-3 fatty acids. The aim of this review is to present the science behind the creation of next-generation nutritionally fortified plant-based milk substitutes. These milk-like products may be formed by mechanically breaking down certain plant materials (including nuts, seeds, and legumes) to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. A brief overview of the formulation and fabrication of plant-based milks is given. The relationship between the optical properties, rheology, and stability of plant-based milks and their composition and structure is then covered. Approaches to fortify these products with micronutrients that may be missing from a plant-based diet are also highlighted. In conclusion, this article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark. Molecules 2020; 25:molecules25071538. [PMID: 32230976 PMCID: PMC7181021 DOI: 10.3390/molecules25071538] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/23/2020] [Accepted: 03/24/2020] [Indexed: 11/30/2022] Open
Abstract
Replacing synthetic surfactants by natural alternatives when formulating nanoemulsions has gained attention as a sustainable approach. In this context, nanoemulsions based on sweet almond oil and stabilized by saponin from Quillaja bark with glycerol as cosurfactant were prepared by the high-pressure homogenization method. The effects of oil/water (O/W) ratio, total surfactant amount, and saponin/glycerol ratio on their stability were analyzed. The formation and stabilization of the oil-in-water nanoemulsions were analyzed through the evaluation of stability over time, pH, zeta potential, and particle size distribution analysis. Moreover, a design of experiments was performed to assess the most suitable composition based on particle size and stability parameters. The prepared nanoemulsions are, in general, highly stable over time, showing zeta potential values lower than −40 mV, a slight acid behavior due to the character of the components, and particle size (in volume) in the range of 1.1 to 4.3 µm. Response surface methodology revealed that formulations using an O/W ratio of 10/90 and 1.5 wt% surfactant resulted in lower particle sizes and zeta potential, presenting higher stability. The use of glycerol did not positively affect the formulations, which reinforces the suitability of preparing highly stable nanoemulsions based on natural surfactants such as saponins.
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Mehmood T, Ahmed A. Tween 80 and Soya-Lecithin-Based Food-Grade Nanoemulsions for the Effective Delivery of Vitamin D. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:2886-2892. [PMID: 32118445 DOI: 10.1021/acs.langmuir.9b03944] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Fortification of food and beverages with vitamin D is demanding due to its poor water solubility and oxidation, due to exposure to light and high temperature. The purpose of this research work was to formulate an effective food-grade delivery system for the incorporation of vitamin D into food products and beverages. Food-grade vitamin D nanoemulsions were successfully prepared using mixed surfactant (Tween 80 and soya lecithin) and ultrasonic homogenization techniques. Significant effects (p < 0.05) of temperatures (4 and 25 °C) and storage intervals (1 month) were observed on the turbidity and vitamin D retention. At the end of a 2 month storage, the droplet sizes of the nanoemulsion were 140.15 nm at 4 °C and 155.5 nm at 25 °C. p-Anisidine value of canola oil significantly reduced (p < 0.05) after its incorporation into nanoemulsions. The turbidity values of nanoemulsions increased with the increase in storage duration and temperature. These nanoemulsions remain stable against a wide range of temperatures (30-90 °C), pH values (2-8), ionic strengths (50-400 mM), and freeze-thaw cycles (4 cycles). At the end of 30 days of storage, vitamin D retentions were 74.4 ± 1.2 and 55.3 ± 2.1% in nanoemulsions stored at 4 and 25 °C, respectively. These results suggest that mixed-surfactant-based nanoemulsions are an effective delivery system for the incorporation of vitamin D into food and beverages to overcome the worldwide deficiency of vitamin D.
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Affiliation(s)
- Tahir Mehmood
- School of Chemistry, University of Glasgow, Glasgow G12 8QQ, United Kingdom
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Anwaar Ahmed
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
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Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds. Foods 2020; 9:foods9030325. [PMID: 32168809 PMCID: PMC7143550 DOI: 10.3390/foods9030325] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/07/2020] [Accepted: 03/08/2020] [Indexed: 12/15/2022] Open
Abstract
Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated with a decreased risk of suffering chronic diseases. Nonetheless, due to their low solubility in aqueous matrices, high instability in food products during processing and preparation as well as poor bioavailability, the use of such compounds is sometimes limited. Recent advancements in encapsulation and protection of bioactive compounds has opened new possibilities for the development of novel food products. In this direction, the present review is attempting to describe encapsulation achievements, with special attention to nanostructured lipid-based delivery systems, i.e., nanoemulsions, multi-layer emulsions and liposomes. Functionality of bioactive compounds is directly associated with their bioavailability, which in turn is governed by several complex processes, including the passage through the gastrointestinal tract and transport to epithelial cells. Therefore, an overview of recent research on the properties of these nanostructured lipid-based delivery systems with a strong impact on the functionality of bioactive compounds will be also provided. Nanostructured lipid-based delivery systems might be used as a potential option to enhance the solubility, stability, absorption and, ultimately, functionality of bioactive compounds. Several studies have been performed in this line, modifying the composition of the nanostructures, such as the lipid-type or surfactants. Overall, influencing factors and strategies to improve the efficacy of encapsulated bioactive compounds within nanostructures have been successfully identified. This knowledge can be used to design effective targeted nanostructured lipid-based delivery systems for bioactive compounds. However, there is still a lack of information on food interactions, toxicity and long-term consumption of such nanostructures.
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Maurya VK, Bashir K, Aggarwal M. Vitamin D microencapsulation and fortification: Trends and technologies. J Steroid Biochem Mol Biol 2020; 196:105489. [PMID: 31586474 DOI: 10.1016/j.jsbmb.2019.105489] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 07/31/2019] [Accepted: 09/30/2019] [Indexed: 12/30/2022]
Abstract
Today, as per the latest medical reports available, majority of the population throughout globe is facing vitamin D (Vit D) deficiency. Even in sub-tropical countries like India and many others Vit D deficiency is highly prevalent despite the exuberant available sunshine (a major source of Vit D) throughtout the year. The reason could be attributed to an array of factors including socioeconomical, cultural and religious. Further, other than the sunlight, there are very limited sources of Vit D to fulfil the recommended dietary allowance of Vit D (RDA: 400-800 IU per day). A large proportion of Vit D is lost during food processing and storage due to environmental stress conditions such as temperature, pH, salt, oxygen and light. Vita D, an important micronutrient, is essentially required for the prevention of disorders such as neurodegenerative diseases, cardiovascular diseases, cancer etc. in addition to its traditional role in bone metabolism. Therefore, in order to meet the daily requirements of Vit D for human body, WHO has recognized fortification as the most efficient and safest method to address malnutrition. But there are innumerable chellenges involved during food fortification using Vit D as fortificants such as homogeneity into the food matrix, physico-chemical/photochemical degradation, loss during processing and storage, interactions with other components of food matrix resulting into change in taste, texture and appearance thus affecting acceptability, palatability and marketability. Fortification of Vit D into food products especially the ones which have an aqueous portion, is not simple for food technologist. Recent advances in nanotechnology offer various microencapsulation techniques such as liposome, solid-lipid particles, nanostructured lipid carriers, emulsion, spray drying etc. which have been used to design efficient nanomaterials with desired functionality and have great potential for fortification of fortificants like Vit D. The present review is an undate on Vit D, in light of its fortification level, RDA, factors affecting its bioavailability and various microencapsulation techniques adopted to develop Vit D-nanomaterials and their fate in food fortification.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Sciences, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Sonepat, 131028, Haryana, India
| | - Khalid Bashir
- Department of Food Technology, JamiaHamdard University, New Delhi, 110062, India
| | - Manjeet Aggarwal
- Department of Basic and Applied Sciences, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Sonepat, 131028, Haryana, India.
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Liu Q, Huang H, Chen H, Lin J, Wang Q. Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds. Molecules 2019; 24:E4242. [PMID: 31766473 PMCID: PMC6930561 DOI: 10.3390/molecules24234242] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 01/19/2023] Open
Abstract
Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.
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Affiliation(s)
- Qingqing Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - He Huang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Honghong Chen
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Junfan Lin
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Qin Wang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA
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