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Garavand F, Jalai-Jivan M, Assadpour E, Jafari SM. Encapsulation of phenolic compounds within nano/microemulsion systems: A review. Food Chem 2021; 364:130376. [PMID: 34171813 DOI: 10.1016/j.foodchem.2021.130376] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 06/10/2021] [Accepted: 06/12/2021] [Indexed: 12/18/2022]
Abstract
Phenolic compounds (phenolics) have received great attention in the food, pharmaceutical and nutraceutical industries due to their health-promoting attributes. However, their extensive use is limited mainly due to their poor water dispersibility and instability under both processing conditions and/or gastrointestinal interactions, affecting their bioavailability/bioaccessibility. Therefore, different nanocarriers have been widely used to encapsulate phenolics and overcome the aforementioned challenges. To the best of our knowledge, besides many research studies, no comprehensive review on encapsulation of phenolics by microemulsions (MEs) and nanoemulsions (NEs) has been published so far. The present study was therefore attempted to review the loading of phenolics into MEs and NEs. In addition, the fundamental characteristics of the developed systems such as stability, encapsulation efficiency, cytotoxicity, bioavailability and releasing rate are also discussed. Both MEs and NEs are proved as appropriate vehicles to encapsulate and protect phenolics which may expand their applications in foods, supplements and pharmaceuticals.
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Affiliation(s)
- Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland
| | - Mehdi Jalai-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Elham Assadpour
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
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Sabaghi M, Hoseyni SZ, Tavasoli S, Mozafari MR, Katouzian I. Strategies of confining green tea catechin compounds in nano-biopolymeric matrices: A review. Colloids Surf B Biointerfaces 2021; 204:111781. [PMID: 33930733 DOI: 10.1016/j.colsurfb.2021.111781] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/18/2021] [Accepted: 04/20/2021] [Indexed: 02/08/2023]
Abstract
Catechins are polyphenolic compounds which abundantly occur in the plants, especially tea leaves. They are widely used in nutraceutical and pharmaceutical formulations due to their capability of lowering the risk of developing various diseases. Nevertheless, low stability, loss of antioxidant and antimicrobial activities hinder the direct application of catechins in food formulations. To surmount this pervasive challenge, bioactive ingredients should be entrapped in a biopolymeric matrix. Thus, nanoencapsulation technology would be an appropriate strategy to improve the stability of these bioactive compounds and to protect them against degradation. Among different types of nanocarriers, biopolymer-based nanovehicles has captured a lot of attention in both industry and academia due to their safety and biocompatibility. This revision enlarges upon the various types of biopolymeric nanostructures used for accommodation of catechins, namely nanogels, nanotubes, nanofibers, nanoemulsions and nanoparticles. Last but not least, the applications of the entrapped catechins in the food industry are highlighted.
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Affiliation(s)
- Moslem Sabaghi
- Department of Food Science and Technology, Gorgan University of Agricultural and Natural Resources, Gorgan, Iran; Nano-encapsulation in the Food, Nutraceutical, and Pharmaceutical Industries Group (NFNPIG), Universal Scientific Education and Research Network (USERN), Tehran, Iran
| | - Seyedeh Zahra Hoseyni
- Department of Food Science and Technology, Gorgan University of Agricultural and Natural Resources, Gorgan, Iran
| | - Sedighe Tavasoli
- Department of Food Science and Technology, Gorgan University of Agricultural and Natural Resources, Gorgan, Iran
| | - M R Mozafari
- Australasian Nanoscience and Nanotechnology Initiative (ANNI), 8054 Monash University LPO, Clayton, Victoria, 3168, Australia
| | - Iman Katouzian
- Department of Food Science and Technology, Gorgan University of Agricultural and Natural Resources, Gorgan, Iran; Nano-encapsulation in the Food, Nutraceutical, and Pharmaceutical Industries Group (NFNPIG), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Australasian Nanoscience and Nanotechnology Initiative (ANNI), 8054 Monash University LPO, Clayton, Victoria, 3168, Australia.
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3
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Chen F, Zhao F, Zhang J, Yu L, Zhang G, Liu C, Wang N, Xu B. Development of polyglycerol fatty acid ester-based low-energy nanoemulsion for the improvement of curcumin stability. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1844731] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Fangli Chen
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Feifei Zhao
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Jieying Zhang
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Li Yu
- Department of Chemical Engineering, Imperial College London, London, UK
| | - Guiju Zhang
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Changyao Liu
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Nan Wang
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Baocai Xu
- School of Light Industry, Beijing Technology and Business University, Beijing, P. R. China
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Jalali-Jivan M, Garavand F, Jafari SM. Microemulsions as nano-reactors for the solubilization, separation, purification and encapsulation of bioactive compounds. Adv Colloid Interface Sci 2020; 283:102227. [PMID: 32781299 DOI: 10.1016/j.cis.2020.102227] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 02/06/2023]
Abstract
Bioactive components possess various functionalities and are most interested for different food, nutraceutical and pharmaceutical formulations. The current review will discuss the preparation methods and fabrication techniques to design microemulsions (MEs) for the solubilization, separation, encapsulation and purification of various agro-food bioactive compounds. ME systems have shown suitable potential in enhancing oil recovery, protein extraction, and isolation of bioactive compounds. Moreover, the capability of ME based systems as drug and nutraceutical delivery cargos, and synthesis of various organic and inorganic nanoparticles, especially using biopolymers, will be investigated. ME liquid membranes are also developed as nano-extractor/nano-reactor vehicles, capable of simultaneous extraction, encapsulation or even synthesis of hydrophilic and lipophilic bioactive compounds for food, nutraceutical and drug applications.
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Affiliation(s)
- Mehdi Jalali-Jivan
- Food Colloids and Rheology Lab, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
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Heymann T, Schmitz LM, Lange J, Glomb MA. Influence of β-Carotene and Lycopene on Oxidation of Ethyl Linoleate in One- and Disperse-Phased Model Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2747-2756. [PMID: 32028770 DOI: 10.1021/acs.jafc.9b07862] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The induction period (IP) of ethyl linoleate stressed at 60 °C was monitored via the formation of hydroperoxides. The addition of lycopene (1% w/w) increased the IP from 7.0 to 10.0 h to prove the strong antioxidative potential in contrast to β-carotene with pro-oxidative effects (IP: 6.0 h), both showing strong scavenging activity under fast degradation. When peroxidation was induced by singlet oxygen, both carotenoids effectively inhibited the formation of hydroperoxides, with quenching activity only observed at low singlet oxygen concentrations, while scavenging still dominated. Thus, carotenoids did not interact with the introduced singlet oxygen but rather with the radical intermediates of fat oxidation. These experiments were then transferred to lecithin-based micelles more related to biological systems, where singlet oxygen was generated in the outer aqueous phase. Lycopene and β-carotene delayed or inhibited lipid peroxidation depending on concentration. In this setup, β-carotene showed exclusively quenching activity, while lycopene was additionally degraded to about 70%.
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Affiliation(s)
- Thomas Heymann
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Lea M Schmitz
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Josefine Lange
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
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Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions. J FOOD QUALITY 2020. [DOI: 10.1155/2020/5894646] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim was to investigate rosemary extract with different addition methods affecting the physicochemical stability of WPI-coated lutein emulsions and examine the correlations between lutein degradation and WPI oxidation during storage. First, lutein emulsions containing different concentrations of rosemary extract in the oil phase were prepared. Second, lutein emulsions containing rosemary extract in the oil phase or water phase were studied along with the kinetic reaction of lutein degradation. Moreover, the impact of rosemary extract on the oxidation of WPI and their products was also determined. It was noticed that rosemary extract at 0.05 wt.% exhibited the best protection of lutein. According to the kinetics analysis of lutein degradation, the direct addition of rosemary extract in the oil phase was more suitable for retarding the degradation of lutein in emulsion than the addition in the aqueous phase due to it being partitioned at the interface. Meanwhile, it was revealed that the addition of rosemary extract in the water phase exhibited better inhibition of the WPI oxidation than addition in the oil phase. The understanding of the association and driving forces of rosemary extract in emulsion systems may be useful for the application of rosemary extract in multicomponent food systems.
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Effect of Subcritical Water on the Extraction of Bioactive Compounds from Carrot Leaves. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2151-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Lan X, Sun J, Yang Y, Chen M, Liu J, Wu J, Wang Z. Preparation and Oxidation Stability Evaluation of Tea Polyphenols-Loaded Inverse Micro-Emulsion. J Food Sci 2017; 82:1247-1253. [DOI: 10.1111/1750-3841.13689] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 02/03/2017] [Accepted: 02/08/2017] [Indexed: 12/29/2022]
Affiliation(s)
- Xiaohong Lan
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Jingjing Sun
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Ying Yang
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Mengjie Chen
- School of Food Science; Shanghai Ocean Univ.; Shanghai China
| | - Jianhua Liu
- Dept. of Chemistry and Chemical Engineering; Yibin Univ.; Yibin China
| | - Jinhong Wu
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Zhengwu Wang
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
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