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Cao J, Tong X, Cao X, Peng Z, Zheng L, Dai J, Zhang X, Cheng J, Wang H, Jiang L. Effect of pH on the soybean whey protein-gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties. Food Chem 2024; 456:139938. [PMID: 38870806 DOI: 10.1016/j.foodchem.2024.139938] [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: 03/05/2024] [Revised: 05/19/2024] [Accepted: 05/30/2024] [Indexed: 06/15/2024]
Abstract
A novel curcumin (CUR) delivery system was developed using soybean whey protein (SWP)-based emulsions, enhanced by pH-adjustment and gum arabic (GA) modification. Modulating electrostatic interactions between SWP and GA at oil/water interface, pH provides favorable charging conditions for stable distribution between droplets. GA facilitated the SWP form a stable interfacial layer that significantly enhanced the emulsifying properties and CUR encapsulation efficiency of the system at pH 6.0, which were 90.15 ± 0.67%, 870.53 ± 3.22 m2/g and 2157.62 ± 115.31%, respectively. Duncan's test revealed significant improvements in thermal, UV, oxidative, and storage stabilities of CUR (P < 0.05). At pH 6.0, GA effectively protected CUR by inhibiting SWP degradation during gastric digestion and promoting the release of CUR by decreasing steric hindrance with oil droplets during intestinal digestion, achieving the highest CUR bioaccessibility (69.12% ± 0.28%) based on Duncan's test. The SWP-GA-CUR emulsion delivery system would be a novel carrier for nutrients.
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Affiliation(s)
- Jia Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Agricultural, Northeast Agricultural University, Harbin 150030, China
| | - Xinru Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zeyu Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lexi Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingyi Dai
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaokun Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Li B, Li H, Su S, Shi M, Qin S, Zeng C. Enhanced bioaccessibility of interfacial delivered oleanolic acid through self-constructed Pickering emulsion: Effects of oil types. Food Res Int 2024; 191:114708. [PMID: 39059961 DOI: 10.1016/j.foodres.2024.114708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 06/14/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Pentacyclic triterpenes have attracted much attention because of their many bioactivities, but their bioaccessibility is low. Oleanolic acid (OA) was used in this study as a typical edible pentacyclic triterpene. In this work, we proposed an OA interfacial delivery model based on W/O Pickering emulsion, and investigated the effects of different oil types on the emulsion properties and OA bioaccessibility of the OA W/O Pickering emulsion interfacial delivery system (EIDS). Medium chain triglyceride (MCT), long chain triglycerides (LCT) and MCT/LCT (1:1, w/w) were selected as carrier oils for the preparation of emulsions, respectively. The results showed that the emulsions formed from LCT had smaller particle sizes, which increased the deformation resistance of the emulsions and exhibited good stability during the simulated in vitro digestion. The extent of free fatty acid (FFA) release during oil digestion was MCT (103.32 ± 3.74 %) > M/L (97.89 ± 2.89 %) > LCT (71.41 ± 6.64 %). Of interest, the bioaccessibility of OA was influenced by the carrier oil: LCT (59.34 ± 2.55 %) > M/L (47.35 ± 6.25 %) > MCT (13.11 ± 1.40 %) > PBS (7.11 ± 1.74 %), and such a difference was mainly attributed to the greater solubilisation of OA in mixed micelles consisting of long-chain fatty acids. In summary, the size of hydrophobic domains in the mixed micelles produced a greater effect than the effect of FFA release on OA bioaccessibility. This study provides a theoretical basis for the interfacial delivery of OA and the enhancement of OA bioaccessibility based on W/O Pickering emulsions with different oil types.
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Affiliation(s)
- Benyang Li
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
| | - Haiyan Li
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
| | - Shuxian Su
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
| | - Meng Shi
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
| | - Si Qin
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
| | - Chaoxi Zeng
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China; Hunan Rapeseed Oil Nutrition Health and Deep Development Engineering Technology Research Center, Hunan Agricultural University, No. 1 Nongda Road, Furong District, Changsha, Hunan 410128, China.
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3
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Ye L, Hu H, Wang Y, Cai Z, Yu W, Lu X. In vitro digestion and colonic fermentation characteristics of media-milled purple sweet potato particle-stabilized Pickering emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5064-5076. [PMID: 38284773 DOI: 10.1002/jsfa.13340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 01/19/2024] [Accepted: 01/24/2024] [Indexed: 01/30/2024]
Abstract
BACKGROUND Pickering emulsions stabilized by multicomponent particles have attracted increasing attention. Research on characterizing the digestion and health benefit effects of these emulsions in the human gastrointestinal tract are quite limited. This work aims to reveal the digestive characteristics of media-milled purple sweet potato particle-stabilized Pickering emulsions (PSPP-Es) during in vitro digestion and colonic fermentation. RESULTS The media-milling process improved the in vitro digestibility and fermentability of PSPP-Es by reaching afree fatty acids release rate of 43.11 ± 4.61% after gastrointestinal digestion and total phenolic content release of 101.00 ± 1.44 μg gallic acid equivalents/mL after fermentation. In addition, PSPP-Es exhibited good antioxidative activity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays), α-glucosidase inhibitory activity (half-maximal inhibitory concentration: 6.70%, v/v), and prebiotic effects, reaching a total short-chain fatty acids production of 9.90 ± 0.12 mol L-1, boosting the growth of Akkermansia, Bifidobacterium, and Blautia and inhibiting the growth of Escherichia-Shigella. CONCLUSIONS These findings indicate that the media-milling process enhances the potential health benefits of purple sweet potato particle-stabilized Pickering emulsions, which is beneficial for their application as a bioactive component delivery system in food and pharmaceutical products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Liuyu Ye
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Hong Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou, China
- Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, China
| | - Zizhe Cai
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Wenwen Yu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Xuanxuan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou, China
- Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, China
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Liu S, Wang Y, Huang Y, Hu M, Lv X, Zhang Y, Dai H. Gelatin-nanocellulose stabilized emulsion-filled hydrogel beads loaded with curcumin: Preparation, encapsulation and release behavior. Int J Biol Macromol 2024:133551. [PMID: 38997845 DOI: 10.1016/j.ijbiomac.2024.133551] [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: 04/14/2024] [Revised: 06/16/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024]
Abstract
In this study, the curcumin was firstly encapsulated in gelatin (GLT) and/or cellulose nanocrystals (CNC) stabilized emulsions, then further mixed with sodium alginate (SA) to form emulsion-filled hydrogel beads loaded with curcumin (Cur). The Cur-loaded emulsions showed a droplet size of 20.3-24.4 μm with a uniform distribution. Introducing CNC and/or SA increased the viscosity of emulsions accompanied by viscoelastic transition, while the modulus was reduced due to destruction of GLT gel. Cur was doubly immobilized in the hydrogel beads with >90 % of encapsulation efficiency. The results of simulated gastrointestinal tract experiments revealed that the beads possessed a good pH sensitivity and controlled release behavior to prolong the retention of Cur in the gastrointestinal tract. After 6 h of UV irradiation, the Cur-loaded emulsion-filled hydrogel beads showed a higher antioxidant activity than that of pure Cur, effectively delaying the photodegradation of Cur. In addition, the beads had better stability in aqueous and acidic environments, which was favorable for prolonging the release of Cur. These results suggest that the emulsion-filled hydrogel beads have great potential for the delivery of lipophilic bioactive molecules.
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Affiliation(s)
- Siyi Liu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuxi Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yue Huang
- Chongqing Sericulture Science and Technology Research Institute, Chongqing 400700, China
| | - Mengtao Hu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiangxiang Lv
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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5
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Zhang L. Emulsions delivery systems of functional substances for precision nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 112:173-197. [PMID: 39218502 DOI: 10.1016/bs.afnr.2024.05.002] [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: 09/04/2024]
Abstract
Many functional substances are chemically unstable and exhibit variable water/oil solubility, reducing their bioavailability and efficacy. It is necessary to devise effective measures to improve the unfavorable properties of functional substances and maximize their potential benefits in nutritional interventions. Therefore, the development and application of edible emulsion-based delivery systems for these functional substances using food-grade materials would be highly beneficial for the food industry. In recent years, Pickering emulsions have garnered significant attention in the scientific community due to their characteristic of being free from surfactants. This section focuses on emphasizing the design and preparation of emulsion delivery systems based on functional substances. Additionally, we summarize the current applications of emulsion delivery systems in functional substances. This chapter also discusses the potential advantages of Pickering emulsion systems in the precise nutrition field, including high targeting specificity and nutritional intervention for various diseases. Well-designed Pickering emulsion delivery carriers for functional substances can enhance their stability in food processing and in vivo digestion. To meet the nutritional needs of specific populations for functional foods, utilizing emulsion delivery systems to improve the bioavailability of functional substances will provide a theoretical basis for the precise nutrition of functional substances in functional foods.
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Pu Y, Long Y, Xu D, Niu Y, Wu Q, Chen S, Wang R, Ge R. Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study. Front Nutr 2024; 11:1418120. [PMID: 38887503 PMCID: PMC11180793 DOI: 10.3389/fnut.2024.1418120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
Composite natural emulsifiers such as whey protein isolate (WPI) and chitosan (CS) are commonly used in Pickering emulsions to address the effect of thermal deformation of proteins before complexation with CS and heating after complexation. In this study, the properties of WPI and CS composites were investigated by complexing CS with either unmodified WPI or thermally denatured WPI (DWPI). Three types of composite particles were prepared, WPI-CS, DWPI-CS, and D(WPI-CS). Atomic force microscopy revealed that the composite particles formed larger aggregates with increased contour size and surface roughness compared to CS and WPI, whereas the interfacial tension decreased, indicating improved emulsifying abilities. Fourier-transform infrared analysis revealed differences in the hydrogen bonds between CS and WPI/DWPI. All three composite particles formed stable emulsions with droplet sizes of 20.00 ± 0.15, 27.80 ± 0.35, and 16.77 ± 0.51 μm, respectively. Thermal stability experiments revealed that the curcumin emulsion stabilized with WPI-CS and DWPI-CS exhibited relatively better thermal stability than that stabilized with D(WPI-CS). In vitro experiments results indicated that the bioaccessibility of the curcumin emulsion stabilized with WPI-CS was 61.18 ± 0.16%, significantly higher than that of the emulsions prepared with the other two composite particles (p < 0.05). This study will enable the customized design of WPI composite-based Pickering emulsions for application in the food and nutrition industries.
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Affiliation(s)
- Yilin Pu
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Yuxiang Long
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Die Xu
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Yongkang Niu
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Qinglong Wu
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - Shiyu Chen
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Ruozhen Wang
- College of Basic Medical Sciences, Shanghai Jiaotong University School of Medicine, Shanghai, China
| | - Ruihong Ge
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China
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7
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Zhang K, Shen R, Zhang Y, Tian X, Wang W. Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering particle surface charge. Food Chem 2024; 434:137521. [PMID: 37769602 DOI: 10.1016/j.foodchem.2023.137521] [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: 04/18/2023] [Revised: 09/07/2023] [Accepted: 09/16/2023] [Indexed: 10/03/2023]
Abstract
An in vitro model of human gastrointestinal digestion was introduced to investigate the effects of surface charge of cellulose nanoparticles on emulsion structure during gastric phase, lipase activity, bile salt diffusion, and free fatty acid (FFA) release. Four carboxymethylated cellulose nanofibrils (CNF; C0, C0.36, C0.72, and C1.24) were used, showing different surface charge (p < 0.05). First, four carboxymethylated CNFs had no inhibition effects on lipase activity and bile salt diffusion. Moreover, we found that the lipid emulsion containing CNF formed gel structure to induce oil droplets aggregation during simulated gastric phase. Additionally, the particle surface charge greatly influenced the gel structure of emulsion where a denser gel structure was observed in the C0 (lowest surface charged CNF) stabilized emulsion. Finally, the released FFA results showed that the formed gel structure lowered the lipid emulsion digestion attributed to the restricted adherent area of oil droplets for lipase and bile salt.
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Affiliation(s)
- Kai Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Ruixi Shen
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yafei Zhang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaojing Tian
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China.
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8
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Chevalier RC, Oliveira Júnior FD, Cunha RL. Modulating digestibility and stability of Pickering emulsions based on cellulose nanofibers. Food Res Int 2024; 178:113963. [PMID: 38309879 DOI: 10.1016/j.foodres.2024.113963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Cellulose nanofibers (CNF) have been widely studied for their biodegradability and for their unique advantages as a stabilizer in Pickering-type emulsions. However, it is challenging to produce cellulose nanofibers from agroindustry waste with good techno-functional properties, without the use of harsh process conditions. Green alternatives (eco-friendly) have been studied to obtain nanofibers, such as enzymatic hydrolysis and/or application of mechanical processes. In this work, we used acid hydrolysis (as a control and example of an efficient method), enzymatic hydrolysis and a mechanical process (ultrasound) to obtain cellulose nanofibers. We also evaluated the effect of the presence of ethyl groups in the cellulosic matrix (ethylcellulose) on the stabilizing mechanism of emulsions. All cellulose nanofibers were able to produce Pickering emulsions at concentrations of 0.01-0.05% (w/w), although showing differences in emulsion stability and digestibility. Morphology of the different cellulose nanofibers affected the viscosity of the aqueous suspensions used as continuous phase. Emulsions with nanofibers obtained from cassava peel (without the presence of ethyl groups) were stabilized only by the Pickering-type mechanism, while ethylcellulose nanofibers also showed surface activity that contributed to the stability of the emulsion. Furthermore, these latter emulsions showed greater release of free fatty acids in in vitro digestion compared to emulsions stabilized by cellulose nanofibers. Despite these differences, in vitro digestion showed the potential of applying cellulose-stabilized emulsions to control the rate of lipid digestion, due to the low amount of free fatty acids released (<20%).
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Affiliation(s)
- Raquel Costa Chevalier
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP: 13083-862, Brazil
| | - Fernando Divino Oliveira Júnior
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP: 13083-862, Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP CEP: 13083-862, Brazil.
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Zulfakar MH, Pubadi H, Ibrahim SI, Hairul NM. Medium-Chain Triacylglycerols (MCTs) and Their Fractions in Drug Delivery Systems : A Systematic Review. J Oleo Sci 2024; 73:293-310. [PMID: 38432994 DOI: 10.5650/jos.ess23204] [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: 03/05/2024] Open
Abstract
Medium-chain triacylglycerol (MCT) is a type of triacylglycerol that has six or seven to twelve carbon chains. It consists of three molecules of fatty acids attached to one molecule of glycerol. Drug delivery system (DDS) is defined as a formulation to distribute drugs into the human body. The unique properties of MCTs have garnered interest in using them as excipients in DDS. Even though there are many significant effects attributed to the use of MCTs, especially in modulating the rate of drug delivery in various DDS, they are all limited and intermittent. This warrants a detailed summary of the previous studies on the use of MCTs in various DDS. Therefore, this review focuses on presenting a systematic review of previous studies on the use of MCTs in the last six years and explores the types and effects of MCTs on DDS that employ various types of delivery routes. A systematic search through PubMed, Science Direct and Scopus was performed. Keywords like "medium-chain triglycerides", "medium-chain fatty acids", "medium-chain triglycerides and their fractions", "medium-chain fatty acids and their fractions", "MCTs", "MCFA", "in drug delivery", "in drug delivery system" and their combinations were used. The synonyms of the words were also used to extend the search. A total of 17 articles that met the inclusion criteria were identified. Findings from this review have identified the several MCTs and their fractions used in DDS that employed the oral/enteral, topical, transdermal, parenteral, and pulmonary routes of drug delivery. The review also highlights that the usage of MCTs in DDS results in a better transportation of drugs into the human body.
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Affiliation(s)
- Mohd Hanif Zulfakar
- Faculty of Pharmacy, Universiti Kebangsaan Malaysia
- Centre for Drug Delivery Technology and Vaccine, Faculty of Pharmacy, Universiti Kebangsaan Malaysia
| | | | - Salizatul Ilyana Ibrahim
- Centre of Foundation Studies, Universiti Teknologi Mara
- Faculty of Pharmacy, Universiti Teknologi Mara
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10
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Cheng B, Lin J, Zou J, Zhuang Y, Zheng L, Zhang G, Huang B, Fei P. Preparation of curcumin-loaded pectin-nisin copolymer emulsion and evaluation of its stability. Int J Biol Macromol 2024; 254:127812. [PMID: 37923038 DOI: 10.1016/j.ijbiomac.2023.127812] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/07/2023]
Abstract
In the paper, Nisin was grafted onto native pectin by the 1-ethyl-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC·HCl) method. Structure characterisation showed that the carboxyl group of pectin interacted with the amino group of Nisin and formed an amide bond. The highest grafting ratio of the modified pectin was up to 24.89 %. The emulsifying property of modified pectin, significantly improved, and emulsification performance improved with increasing grafting ratio. Emulsifying activity, emulsion stability, Zeta potential, and droplet morphology data demonstrate a notable enhancement in pectin's emulsifying properties due to Nisin's introduction, with the degree of grafting showing a direct correlation with the improvement observed. Pectin-based emulsion is utilized to load curcumin, enhancing its stability and bioavailability. Research findings highlight that the incorporation of Nisin-modified pectin significantly elevates curcumin encapsulation efficiency, while decelerating its release rate. Moreover, the stability of curcumin loaded in the modified pectin under light exposure, alkaline conditions, and long-term storage is also significantly improved. Ultimately, the bioavailability of curcumin escalates from 0.368 to 0.785.
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Affiliation(s)
- Bingqing Cheng
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Jiaofen Lin
- Department of Biotechnology, Xiamen Ocean Vocation College, Xiamen, Fujian 361000, China; Xiamen Key Laboratory of Intelligent Fishery, Fujian, Xiamen 361100, China
| | - Jinmei Zou
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Yuanhong Zhuang
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Linhua Zheng
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Guoguang Zhang
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Bingqing Huang
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China.
| | - Peng Fei
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China.
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11
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Johannesson J, Pathare MM, Johansson M, Bergström CAS, Teleki A. Synergistic stabilization of emulsion gel by nanoparticles and surfactant enables 3D printing of lipid-rich solid oral dosage forms. J Colloid Interface Sci 2023; 650:1253-1264. [PMID: 37478742 DOI: 10.1016/j.jcis.2023.07.055] [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: 01/31/2023] [Revised: 06/24/2023] [Accepted: 07/09/2023] [Indexed: 07/23/2023]
Abstract
Pharmaceutical formulation of oral dosage forms is continuously challenged by the low solubility of new drug candidates. Pickering emulsions, emulsions stabilized with solid particles, are a promising alternative to surfactants for developing long-term stable emulsions that can be tailored for controlled release of lipophilic drugs. In this work, a non-emulsifying lipid-based formulation (LBF) loaded with fenofibrate was formulated into an oil-in-water (O/W) emulsion synergistically stabilized by stearic acid and silica (SiO2) nanoparticles. The emulsion had a droplet size of 341 nm with SiO2 particles partially covering the oil-water interface. In vitro lipid digestion was faster for the emulsion compared to the corresponding LBF due to the larger total surface area available for digestion. Cellulose biopolymers were added to the emulsion to produce a gel for semi-solid extrusion (SSE) 3D printing into tablets. The emulsion gel showed suitable rheological attributes for SSE, with a trend of higher viscosity, yield stress, and storage modulus (G'), compared to a conventional self-emulsifying lipid-based emulsion gel. The developed emulsion gel allows for a non-emulsifying LBF to be transformed into solid dosage forms for rapid lipid digestion and drug release of a poorly water-soluble drug in the small intestine.
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Affiliation(s)
- Jenny Johannesson
- Department of Pharmacy, Uppsala University, SE-751 23 Uppsala, Sweden
| | - Malhar Manik Pathare
- Department of Pharmacy, Science for Life Laboratory, Uppsala University, SE-751 23 Uppsala, Sweden
| | - Mathias Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences (SLU), SE-750 07 Uppsala, Sweden
| | | | - Alexandra Teleki
- Department of Pharmacy, Science for Life Laboratory, Uppsala University, SE-751 23 Uppsala, Sweden.
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Siddiqui SA, Alvi T, Biswas A, Shityakov S, Gusinskaia T, Lavrentev F, Dutta K, Khan MKI, Stephen J, Radhakrishnan M. Food gels: principles, interaction mechanisms and its microstructure. Crit Rev Food Sci Nutr 2023; 63:12530-12551. [PMID: 35916765 DOI: 10.1080/10408398.2022.2103087] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Food hydrogels are important materials having great scientific interest due to biocompatibility, safety and environment-friendly characteristics. In the food industry, hydrogels are widely used due to their three-dimensional crosslinked networks. Furthermore, they have attracted great attention due to their wide range of applications in the food industry, such as fat replacers, encapsulating agents, target delivery vehicles, and many more. In addition to basic and recent knowledge on food hydrogels, this review exclusively focuses on sensorial perceptions, nutritional significance, body interactions, network structures, mechanical properties, and potential hydrogel applications in food and food-based matrices. Additionally, this review highlights the structural design of hydrogels, which provide the forward-looking idea for future applications of food hydrogels (e.g., 3D or 4D printing).
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Tayyaba Alvi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abhishek Biswas
- Indian Institute of Technology, Kharagpur, West Bengal, India
| | - Sergey Shityakov
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Tatiana Gusinskaia
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Filipp Lavrentev
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Kunal Dutta
- Department of Human Physiology, Vidyasagar University, Midnapore, West Bengal, India
| | | | - Jaspin Stephen
- Centre of Excellence in Nonthermal Processing, NIFTEM-Thanjavur, Tamil Nadu, India
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13
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Ji C, Wang Y. Nanocellulose-stabilized Pickering emulsions: Fabrication, stabilization, and food applications. Adv Colloid Interface Sci 2023; 318:102970. [PMID: 37523998 DOI: 10.1016/j.cis.2023.102970] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 06/13/2023] [Accepted: 07/25/2023] [Indexed: 08/02/2023]
Abstract
Pickering emulsions have been widely studied due to their good stability and potential applications. Nanocellulose including cellulose nanocrystals (CNCs), cellulose nanofibrils (CNFs), and bacterial cellulose nanofibrils (BCNFs) has emerged as sustainable stabilizers/emulsifiers in food-related Pickering emulsions due to their favorable properties such as renewability, low toxicity, amphiphilicity, biocompatibility, and high aspect ratio. Nanocellulose can be widely obtained from different sources and extraction methods and can effectively stabilize Pickering emulsions via the irreversible adsorption onto oil-water interface. The synergistic effects of nanocellulose and other substances can further enhance the interfacial networks. The nanocellulose-based Pickering emulsions have potential food-related applications in delivery systems, food packaging materials, and fat substitutes. Nanocellulose-based Pickering emulsions as 3D printing inks exhibit good injectable and gelling properties and are promising to print spatial architectures. In the future, the utilization of biomass waste and the development of "green" and facile extraction methods for nanocellulose production deserve more attention. The stability of nanocellulose-based Pickering emulsions in multi-component food systems and at various conditions is an utmost challenge. Moreover, the case-by-case studies on the potential safety issues of nanocellulose-based Pickering emulsions need to be carried out with the standardized assessment procedures. In this review, we highlight key fundamental work and recent reports on nanocellulose-based Pickering emulsion systems. The sources and extraction of nanocellulose and the fabrication of nanocellulose-based Pickering emulsions are briefly summarized. Furthermore, the synergistic stability and food-related applications of nanocellulose-stabilized Pickering emulsions are spotlighted.
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Affiliation(s)
- Chuye Ji
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada.
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14
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Chuesiang P, Kim JT, Shin GH. Observation of curcumin-encapsulated Pickering emulsion stabilized by cellulose nanocrystals-whey protein isolate (CNCs-WPI) complex under in vitro lipid digestion through INFOGEST model. Int J Biol Macromol 2023; 234:123679. [PMID: 36801227 DOI: 10.1016/j.ijbiomac.2023.123679] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 02/01/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
Curcumin-encapsulated Pickering emulsion (Cur-PE) was successfully prepared using cellulose nanocrystals (CNCs)-whey protein isolate (WPI) complex as a stabilizer to control the size and stability of the Cur-PE. Firstly, needle-like CNCs were prepared by acid hydrolysis, and the mean particle size, polydispersity index (PDI), zeta potential, and aspect ratio of the CNCs were 100.7 nm, 0.32, -43.6 mV, and 20.8, respectively. The Cur-PE-C0.5W0.1, prepared with 0.5 wt% CNCs and 0.1 wt% WPI at pH 2, had a mean droplet size of 230.0 nm, PDI of 0.275, and zeta potential of +53.5 mV. The Cur-PE-C0.5W0.1 prepared at pH 2 exhibited the highest stability during storage for 14 days. FE-SEM revealed that the droplets of the Cur-PE-C0.5W0.1 prepared at pH 2 were spherical and fully covered by CNCs. The adsorption of CNCs at the oil-water interface increases the encapsulation efficiency (89.4 %) of curcumin in the Cur-PE-C0.5W0.1 and protects curcumin from pepsin digestion in the gastric phase. However, the Cur-PE-C0.5W0.1 was sensitive to release curcumin in the intestine phase. The CNCs-WPI complex developed in this study could serve as a promising stabilizer to make Pickering emulsions stable at pH 2 for the encapsulation and delivery of curcumin to the expected target area.
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Affiliation(s)
- Piyanan Chuesiang
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea.
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15
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Xie D, Hu H, Huang Q, Lu X. Development and characterization of food-grade bigel system for 3D printing applications: Role of oleogel/hydrogel ratios and emulsifiers. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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16
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Liu L, Ode Boni BO, Ullah MW, Qi F, Li X, Shi Z, Yang G. Cellulose: A promising and versatile Pickering emulsifier for healthy foods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2142940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Li Liu
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
- Medical Research Center, Affiliated Hospital of North Sichuan Medical College, Nanchong, China
| | - Biaou Oscar Ode Boni
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Muhammad Wajid Ullah
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Fuyu Qi
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Xiaohong Li
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai, China
| | - Zhijun Shi
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Guang Yang
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
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17
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Ge R, Zhu H, Zhong J, Wang H, Tao N. Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes. Front Nutr 2022; 9:997706. [PMID: 36245522 PMCID: PMC9556715 DOI: 10.3389/fnut.2022.997706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Accepted: 08/23/2022] [Indexed: 12/03/2022] Open
Abstract
Few studies have investigated the encapsulation of apigenin in solid particle-stabilized emulsions. In this work, Pickering emulsions containing apigenin and stabilized by whey protein isolate-chitosan (WPI-CS) complexes were created to enhance the bioavailability of apigenin. Different lipids including medium-chain triglycerides (MCTs), ethyl oleate (EO), and corn oil (CO) were selected to fabricate lipid-based delivery systems. The microstructure of the Pickering emulsions, as revealed by optical and cryo-scanning electron microscopies, showed that the oil droplets were dispersed evenly and trapped by a three-dimensional network formed by the WPI-CS complexes, which was further confirmed by rheology properties. After 30 days of storage, Pickering emulsions with MCTs achieved the highest apigenin retention rate, exhibiting 95.05 ± 1.45% retention when stored under 4°C. In vitro gastrointestinal tract experiments indicated that the lipid types of the emulsions also affected the lipid digestion and release rate of apigenin. Pickering emulsions with MCTs achieved a higher bioaccessibility compared to that of the other two emulsions (p < 0.01). These results indicate that the delivery system of Pickering emulsions with MCTs stabilized by WPI-CS complexes offers good storage stability and improved bioaccessibility of apigenin.
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Affiliation(s)
- Ruihong Ge
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - Haihua Zhu
- Henan Commerce Science Institute Co., Ltd., Zhengzhou, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - Hui Wang
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- *Correspondence: Ningping Tao
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18
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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: 8] [Impact Index Per Article: 4.0] [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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19
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Improving emulsification performance of waxy maize starch by esterification combined with pulsed electric field. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107655] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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20
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Cellulose nanocrystal (CNC)-stabilized Pickering emulsion for improved curcumin storage stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113249] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Cuomo F, Iacovino S, Sacco P, De Leonardis A, Ceglie A, Lopez F. Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases-Hydroxytyrosol and Curcumin. Molecules 2022; 27:921. [PMID: 35164186 PMCID: PMC8839332 DOI: 10.3390/molecules27030921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/23/2022] [Accepted: 01/24/2022] [Indexed: 12/12/2022] Open
Abstract
Insufficient intake of beneficial food components into the human body is a major issue for many people. Among the strategies proposed to overcome this complication, colloid systems have been proven to offer successful solutions in many cases. The scientific community agrees that the production of colloid delivery systems is a good way to adequately protect and deliver nutritional components. In this review, we present the recent advances on bioactive phenolic compounds delivery mediated by colloid systems. As we are aware that this field is constantly evolving, we have focused our attention on the progress made in recent years in this specific field. To achieve this goal, structural and dynamic aspects of different colloid delivery systems, and the various interactions with two bioactive constituents, are presented and discussed. The choice of the appropriate delivery system for a given molecule depends on whether the drug is incorporated in an aqueous or hydrophobic environment. With this in mind, the aim of this evaluation was focused on two case studies, one representative of hydrophobic phenolic compounds and the other of hydrophilic ones. In particular, hydroxytyrosol was selected as a bioactive phenol with a hydrophilic character, while curcumin was selected as typical representative hydrophobic molecules.
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Affiliation(s)
- Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Silvio Iacovino
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Pasquale Sacco
- Department of Life Sciences, University of Trieste, Via Licio Giorgieri 5, 34127 Trieste, Italy;
| | - Antonella De Leonardis
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Andrea Ceglie
- Department of Chemistry “Ugo Schiff”, Center for Colloid and Surface Science (CSGI), University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy;
| | - Francesco Lopez
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
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22
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Saffarionpour S, Diosady LL. Curcumin, a potent therapeutic nutraceutical and its enhanced delivery and bioaccessibility by pickering emulsions. Drug Deliv Transl Res 2022; 12:124-157. [PMID: 33677795 DOI: 10.1007/s13346-021-00936-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/01/2021] [Indexed: 01/10/2023]
Abstract
Curcumin is a biomolecule with functional moieties, which contribute to its anti-inflammatory, anticancer, and antioxidant properties. It has shown several therapeutic effects on treating inflammatory and neurodegenerative diseases and contributes to the reduction of oxidative stress and damage to body tissues. However, its low solubility and fast metabolism limit its absorption in the gastrointestinal (GI) tract and lead to its low bioavailability. Preparation of Pickering emulsions stabilized with mineral or biopolymer-based nanoparticles can be an effective strategy for enhancing the stability of curcumin against degradation, increasing its bioaccessibility in the GI tract, and achieving its controlled release at various locations based on changes in environmental conditions. Various nanoparticles prepared from minerals, proteins, and polysaccharides show potential for stabilizing the curcumin-loaded emulsions, and their wettability can be altered through complexation and formation of hybrid nanoparticles. Stabilization of Pickering emulsions with polysaccharide-based nanoparticles and their complexes can enhance the stability of the curcumin against degradation. Moreover, various protein-based nanoparticles and their conjugated forms with other proteins or polysaccharides can enable the preparation of high internal phase Pickering emulsions (HIPEs) with concomitant higher loading and bioaccessibility of the curcumin molecule. In light of the several therapeutic properties of curcumin, this review article aims to highlight recent studies and the strategies used for the preparation of curcumin Pickering emulsions stabilized by various nanoparticles for enhancing its bioaccessibility during metabolism. These may be useful in pharmaceutical and food industries for drug development and delivery and fortification of food products with this nutraceutical component.
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Affiliation(s)
- Shima Saffarionpour
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, Ontario, Canada.
| | - Levente L Diosady
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, Ontario, Canada
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23
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24
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Xiao Z, Yang X, Zhao W, Wang Z, Ge Q. Physicochemical properties of insoluble dietary fiber from pomelo (
Citrus grandis
) peel modified by ball milling. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Zhuqian Xiao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Xinyi Yang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Wenwen Zhao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Zhenzhen Wang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Qing Ge
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
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25
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Ni Y, Gu Q, Li J, Fan L. Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering cellulose lengths. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106738] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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26
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Bertsch P, Bergfreund J, Windhab EJ, Fischer P. Physiological fluid interfaces: Functional microenvironments, drug delivery targets, and first line of defense. Acta Biomater 2021; 130:32-53. [PMID: 34077806 DOI: 10.1016/j.actbio.2021.05.051] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 12/13/2022]
Abstract
Fluid interfaces, i.e. the boundary layer of two liquids or a liquid and a gas, play a vital role in physiological processes as diverse as visual perception, oral health and taste, lipid metabolism, and pulmonary breathing. These fluid interfaces exhibit a complex composition, structure, and rheology tailored to their individual physiological functions. Advances in interfacial thin film techniques have facilitated the analysis of such complex interfaces under physiologically relevant conditions. This allowed new insights on the origin of their physiological functionality, how deviations may cause disease, and has revealed new therapy strategies. Furthermore, the interactions of physiological fluid interfaces with exogenous substances is crucial for understanding certain disorders and exploiting drug delivery routes to or across fluid interfaces. Here, we provide an overview on fluid interfaces with physiological relevance, namely tear films, interfacial aspects of saliva, lipid droplet digestion and storage in the cell, and the functioning of lung surfactant. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe therapies and drug delivery approaches targeted at fluid interfaces. STATEMENT OF SIGNIFICANCE: Fluid interfaces are inherent to all living organisms and play a vital role in various physiological processes. Examples are the eye tear film, saliva, lipid digestion & storage in cells, and pulmonary breathing. These fluid interfaces exhibit complex interfacial compositions and structures to meet their specific physiological function. We provide an overview on physiological fluid interfaces with a focus on interfacial phenomena. We elucidate their structure-function relationship, discuss diseases associated with interfacial composition, and describe novel therapies and drug delivery approaches targeted at fluid interfaces. This sets the scene for ocular, oral, or pulmonary surface engineering and drug delivery approaches.
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27
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Li Q, Wu Y, Fang R, Lei C, Li Y, Li B, Pei Y, Luo X, ShilinLiu. Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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28
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Tai Z, Huang Y, Zhu Q, Wu W, Yi T, Chen Z, Lu Y. Utility of Pickering emulsions in improved oral drug delivery. Drug Discov Today 2020; 25:S1359-6446(20)30370-6. [PMID: 32949702 DOI: 10.1016/j.drudis.2020.09.012] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 07/03/2020] [Accepted: 09/10/2020] [Indexed: 12/12/2022]
Abstract
Pickering emulsions are surfactant-free emulsions stabilized by solid particles. Their unique structure endows them with good stability, excellent biocompatibility, and environmental friendliness. Pickering emulsions have displayed great potential in oral drug delivery. Several-fold increases in the oral bioavailability or bioaccessibility of poorly soluble drugs, such as curcumin, silybin, puerarin, and rutin, were achieved by using Pickering emulsions, whereas controlled release was found for indomethacin and caffeine. The shell of the interfacial particle stabilizers provides enhanced gastrointestinal stability to the cargos in the oil core. Here, we also discuss general considerations concerning particle stabilizers and design strategies to control lipid digestion.
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Affiliation(s)
- Zongguang Tai
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China; Changhai Hospital, Second Military Medical University, Shanghai 200433, China
| | - Yanping Huang
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China
| | - Quangang Zhu
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China
| | - Wei Wu
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China; School of Pharmacy, Fudan University, Key Laboratory of Smart Drug Delivery of MOE, Shanghai 201203, China
| | - Tao Yi
- School of Health Sciences and Sports, Macao Polytechnic Institute, 00853, Macao
| | - Zhongjian Chen
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China.
| | - Yi Lu
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China; School of Pharmacy, Fudan University, Key Laboratory of Smart Drug Delivery of MOE, Shanghai 201203, China.
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