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Xu Z, Han S, Guan S, Zhang R, Chen H, Zhang L, Han L, Tan Z, Du M, Li T. Preparation, design, identification and application of self-assembly peptides from seafood: A review. Food Chem X 2024; 23:101557. [PMID: 39007120 PMCID: PMC11239460 DOI: 10.1016/j.fochx.2024.101557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 06/06/2024] [Accepted: 06/12/2024] [Indexed: 07/16/2024] Open
Abstract
Hydrogels formed by self-assembling peptides with low toxicity and high biocompatibility have been widely used in food and biomedical fields. Seafood contains rich protein resources and is also one of the important sources of natural bioactive peptides. The self-assembled peptides in seafood have good functional activity and are very beneficial to human health. In this review, the sequence of seafood self-assembly peptide was introduced, and the preparation, screening, identification and characterization. The rule of self-assembled peptides was elucidated from amino acid sequence composition, amino acid properties (hydrophilic, hydrophobic and electric), secondary structure, interaction and peptide properties (hydrophilic and hydrophobic). It was introduced that the application of hydrogels formed by self-assembled peptides, which lays a theoretical foundation for the development of seafood self-assembled peptides in functional foods and the application of biological materials.
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Affiliation(s)
- Zhe Xu
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Shiying Han
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
| | - Shuang Guan
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
| | - Rui Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hongrui Chen
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu, Sichuan 611130, China
| | - Lijuan Zhang
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
| | - Lingyu Han
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
| | - Zhijian Tan
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Tingting Li
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116029, China
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2
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Lu Y, Zhang Y, Zhang R, Gao Y, Miao S, Mao L. Different interfaces for stabilizing liquid-liquid, liquid-gel and gel-gel emulsions: Design, comparison, and challenges. Food Res Int 2024; 187:114435. [PMID: 38763682 DOI: 10.1016/j.foodres.2024.114435] [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: 01/08/2024] [Revised: 04/23/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Interfaces play essential roles in the stability and functions of emulsion systems. The quick development of novel emulsion systems (e.g., water-water emulsions, water-oleogel emulsions, hydrogel-oleogel emulsions) has brought great progress in interfacial engineering. These new interfaces, which are different from the traditional water-oil interfaces, and are also different from each other, have widened the applications of food emulsions, and also brought in challenges to stabilize the emulsions. We presented a comprehensive summary of various structured interfaces (stabilized by mixed-layers, multilayers, particles, nanodroplets, microgels etc.), and their characteristics, and designing strategies. We also discussed the applicability of these interfaces in stabilizing liquid-liquid (water-oil, water-water, oil-oil, alcohol-oil, etc.), liquid-gel, and gel-gel emulsion systems. Challenges and future research aspects were also proposed regarding interfacial engineering for different emulsions. Emulsions are interface-dominated materials, and the interfaces have dynamic natures, as the compositions and structures are not constant. Biopolymers, particles, nanodroplets, and microgels differed in their capacity to get absorbed onto the interface, to adjust their structures at the interface, to lower interfacial tension, and to stabilize different emulsions. The interactions between the interface and the bulk phases not only affected the properties of the interface, but also the two phases, leading to different functions of the emulsions. These structured interfaces have been used individually or cooperatively to achieve effective stabilization or better applications of different emulsion systems. However, dynamic changes of the interface during digestion are only poorly understood, and it is still challenging to fully characterize the interfaces.
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Affiliation(s)
- Yao Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Yanhui Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Like Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Zhong Q, Zeng J, Jia X. Self-Assembled Aggregated Structures of Natural Products for Oral Drug Delivery. Int J Nanomedicine 2024; 19:5931-5949. [PMID: 38887690 PMCID: PMC11182358 DOI: 10.2147/ijn.s467354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
The self-assembling aggregated structures of natural products have gained significant interest due to their simple synthesis, lack of carrier-related toxicity, and excellent biological efficacy. However, the mechanisms of their assembly and their ability to traverse the gastrointestinal (GI) barrier remain unclear. This review summarizes various intermolecular non-covalent interactions and aggregated structures, drawing on research indexed in Web of Science from 2010 to 2024. Cheminformatics analysis of the self-assembly behaviors of natural small molecules and their supramolecular aggregates reveals assembly-favorable conditions, aiding drug formulation. Additionally, the review explores the self-assembly properties of macromolecules like polysaccharides, proteins, and exosomes, highlighting their role in drug delivery. Strategies to overcome gastrointestinal barriers and enhance drug bioavailability are also discussed. This work underscores the potential of natural products in oral drug delivery and offers insights for designing more effective drug delivery systems.
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Affiliation(s)
- Qiyuan Zhong
- School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, 211198, People’s Republic of China
| | - Jingqi Zeng
- School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, 211198, People’s Republic of China
| | - Xiaobin Jia
- School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, 211198, People’s Republic of China
- State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing, 210009, People’s Republic of China
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Kalulu M, Chilikwazi B, Hu J, Fu G. Soft Actuators and Actuation: Design, Synthesis, and Applications. Macromol Rapid Commun 2024:e2400282. [PMID: 38850266 DOI: 10.1002/marc.202400282] [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: 04/29/2024] [Revised: 05/31/2024] [Indexed: 06/10/2024]
Abstract
Soft actuators are one of the most promising technological advancements with potential solutions to diverse fields' day-to-day challenges. Soft actuators derived from hydrogel materials possess unique features such as flexibility, responsiveness to stimuli, and intricate deformations, making them ideal for soft robotics, artificial muscles, and biomedical applications. This review provides an overview of material composition and design techniques for hydrogel actuators, exploring 3D printing, photopolymerization, cross-linking, and microfabrication methods for improved actuation. It examines applications of hydrogel actuators in biomedical, soft robotics, bioinspired systems, microfluidics, lab-on-a-chip devices, and environmental, and energy systems. Finally, it discusses challenges, opportunities, advancements, and regulatory aspects related to hydrogel actuators.
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Affiliation(s)
- Mulenga Kalulu
- School of Chemistry and Chemical Engineering, Southeast University, Jiangning, Nanjing, Jiangsu Province, 211189, P. R. China
- Department of Chemistry, School of Natural Sciences, The University of Zambia, Lusaka, 10101, Zambia
| | - Bright Chilikwazi
- Department of Chemistry, School of Natural Sciences, The University of Zambia, Lusaka, 10101, Zambia
| | - Jun Hu
- School of Chemistry and Chemical Engineering, Southeast University, Jiangning, Nanjing, Jiangsu Province, 211189, P. R. China
| | - Guodong Fu
- School of Chemistry and Chemical Engineering, Southeast University, Jiangning, Nanjing, Jiangsu Province, 211189, P. R. China
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5
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Liu X, Song Z, Tian W, Abdullah, Huang Q, Chen M, Huang Y, Xiao H, Xiao J. Advancements in lipid-based delivery systems for functional foods: a comprehensive review of literature and patent trends. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38693696 DOI: 10.1080/10408398.2024.2343415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/03/2024]
Abstract
Lipid-based delivery systems (LDS) have emerged as cornerstone techniques for bolstering the bioavailability of lipophilic bioactive compounds, addressing challenges related to solubility, stability, and absorption. This critical review examined a substantial dataset of 6,907 scientific articles and 3,021 patents from 2001-2023, elucidating the multifaceted evolution of LDS, with a particular focus on its industrial and patent-driven perspective. Notably, there were pronounced surges in functional food patent applications in 2004, 2011, and 2019. The trajectory revealed a shift from foundational nanoemulsions to more complex structures, such as double/multiple emulsions, solid lipid nanoparticles, Pickering emulsions, and bigels. The review further identified the top 10 leading institutions shaping this domain. Technologies like spray-drying, microfluidics, and phase gelation had revolutionized the landscape, resulting in refined sensory experiences, innovative reduced-fat formulations, enriched beverages, tailor-made infant nutrition, and nuanced release mechanisms for flavors. The review also spotlighted current research frontiers, notably Pickering emulsions, bigels, and multiple emulsions. These emerging technologies not only exemplified the ongoing innovation in the field but also underscored their potential in reshaping the future landscape of value-added functional foods.
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Affiliation(s)
- Xidong Liu
- Library, South China Agricultural University (National Intellectual Property Information Service Center of Universities), Guangzhou, China
| | - Zengliu Song
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, NJ, USA
| | - Meimiao Chen
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yanping Huang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
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6
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Li C, Xu Y, Zhang Y, Shen Y, Deng X, Wang F. Novel bigels based on walnut oil oleogel and chitosan hydrogel: Preparation, characterization, and application as food spread. Int J Biol Macromol 2024; 260:129530. [PMID: 38296666 DOI: 10.1016/j.ijbiomac.2024.129530] [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: 08/31/2023] [Revised: 01/10/2024] [Accepted: 01/13/2024] [Indexed: 02/02/2024]
Abstract
This study developed new biphasic gel systems containing a walnut oil-based oleogel and a chitosan hydrogel and evaluated the application on food spread. The effects of different oleogelators [γ-oryzanol/β-sitosterol (γ-ORY/β-SIT), candelilla wax/span 65 (CW/SA), and mono- and diglycerides of fatty acids] were explored. Rheological analysis showed that γ-ORY/β-SIT-based bigel had the strongest gel strength, but XRD confirmed that β' crystal form (d = 3.72 Å, 4.12 Å) was predominantly in the CW/SA-based bigel, which was more appropriate for application as spread. The characteristics of CW/SA-based bigel with different oleogel fractions (40-80 wt%) were investigated. The microscopic images indicated that the hydrogels were dispersed as small droplets in the oleogels after oleogel fraction reaching 60 %. The highest crystallinity was achieved when the oleogel fraction was 60 %, and its oil binding capacity was 96.49 %. Textural analysis showed that the CW/SA-based bigel (OG-60 %) had similar properties with commercial spread B, and can be used as a partial replacement for spread B. Replacing 75 % of the commercial spread B with the bigel was found to be optimal and displayed acceptable sensory features. This study developed a healthy bigel based on walnut oil and provided the in-depth information for bigels as an alternative to plastic fats.
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Affiliation(s)
- Chang Li
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Yuanyuan Xu
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Yu Zhang
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Yijie Shen
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Xinyue Deng
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Fengjun Wang
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Forest Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
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7
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Li X, Chen X, Cheng H. Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior. Foods 2024; 13:483. [PMID: 38338618 PMCID: PMC10855759 DOI: 10.3390/foods13030483] [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: 01/10/2024] [Revised: 01/27/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
More understanding of the relationship among the microstructure, mechanical property, and digestive behavior is essential for the application of emulsion gels in the food industry. In this study, heat-denatured pea protein isolate particles and κ-carrageenan were used to fabricate cold-set emulsion gels induced by CaCl2, and the effect of κ-carrageenan concentration on the gel formation mechanism, microstructure, texture, and digestive properties was investigated. Microstructure analysis obtained by confocal microscopy and scanning electron microscopy revealed that pea protein/κ-carrageenan coupled gel networks formed at the polysaccharide concentration ranged from 0.25% to 0.75%, while the higher κ-carrageenan concentration resulted in the formation of continuous and homogenous κ-carrageenan gel networks comprised of protein enriched microdomains. The hydrophobic interactions and hydrogen bonds played an important role in maintaining the gel structure. The water holding capacity and gel hardness of pea protein emulsion gels increased by 37% and 75 fold, respectively, through increasing κ-carrageenan concentration up to 1.5%. Moreover, in vitro digestion experiments based on the INFOGEST guidelines suggested that the presence of 0.25% κ-carrageenan could promote the digestion of lipids, but the increased κ-carrageenan concentration could delay the lipid and protein hydrolysis under gastrointestinal conditions. These results may provide theoretical guidance for the development of innovative pea protein isolate-based emulsion gel formulations with diverse textures and digestive properties.
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Affiliation(s)
- Xiaojiao Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- State Key Laboratory of Marine Food Processing & Safety Control, Qingdao 266400, China
| | - Hao Cheng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Kamer DDA. Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation. Int J Biol Macromol 2024; 257:128718. [PMID: 38101676 DOI: 10.1016/j.ijbiomac.2023.128718] [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: 05/29/2023] [Revised: 11/28/2023] [Accepted: 12/01/2023] [Indexed: 12/17/2023]
Abstract
This study aimed to optimize the formulation of olive oil-in-water (O/W) emulsion gels by incorporating Pea Protein (PP) and Guar Gum (GG) as alternative options for solid fats. The optimum rheological (consistency index, apparent viscosity, recovery) and texture (firmness) properties of the emulsion gels were obtained using a mixture of 2 % PP, 1 % GG, 60 % Olive Oil (OO), and 37 % Water (W). The blend of PP2/GG1 showed the highest results for recovery and firmness, 111.27 % and 33.89 g, respectively. PP/GG blend emulsion gels exhibited higher absolute ζ-potential values, ranging between -72.3 and -77.4 mV. The polydispersity index (PDI) ranged from 0.185 to 0.535, with the most uniform distributions found in the PP/GG blend emulsion gels. Strong phase separation resistance indicated strong stability of PP-GG complex emulsion gels. Higher PP concentrations decreased emulsion oxidation. FTIR and XRD research showed that PP and GG interact strongly, indicating good compatibility. The free binding energy of the most stable configuration of the molecules was -6.8 kcal mol-1, indicating a high affinity. PP interacted with GG through 9 amino acid residues, with notable residues being Asp 224, Thr 235, Ala 332, Ile 334, and Arg 336, and their respective interaction distances ranged between 2.69 Å and 3.87 Å.
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Mittal RK, Mishra R, Uddin R, Sharma V. Hydrogel Breakthroughs in Biomedicine: Recent Advances and Implications. Curr Pharm Biotechnol 2024; 25:1436-1451. [PMID: 38288792 DOI: 10.2174/0113892010281021231229100228] [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: 10/09/2023] [Revised: 11/20/2023] [Accepted: 11/28/2023] [Indexed: 07/23/2024]
Abstract
OBJECTIVE The objective of this review is to present a succinct summary of the latest advancements in the utilization of hydrogels for diverse biomedical applications, with a particular focus on their revolutionary impact in augmenting the delivery of drugs, tissue engineering, along with diagnostic methodologies. METHODS Using a meticulous examination of current literary works, this review systematically scrutinizes the nascent patterns in applying hydrogels for biomedical progress, condensing crucial discoveries to offer a comprehensive outlook on their ever-changing importance. RESULTS The analysis presents compelling evidence regarding the growing importance of hydrogels in biomedicine. It highlights their potential to significantly enhance drug delivery accuracy, redefine tissue engineering strategies, and advance diagnostic techniques. This substantiates their position as a fundamental element in the progress of modern medicine. CONCLUSION In summary, the constantly evolving advancement of hydrogel applications in biomedicine calls for ongoing investigation and resources, given their diverse contributions that can revolutionize therapeutic approaches and diagnostic methods, thereby paving the way for improved patient well-being.
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Affiliation(s)
- Ravi K Mittal
- Galgotias College of Pharmacy, Greater Noida, 201310, Uttar Pradesh, India
| | - Raghav Mishra
- Lloyd School of Pharmacy, Knowledge Park II, Greater Noida-201306, Uttar Pradesh, India
- GLA University, Mathura-281406, Uttar Pradesh, India
| | - Rehan Uddin
- Sir Madanlal Institute of Pharmacy, Etawah-206001 Uttar Pradesh, India
| | - Vikram Sharma
- Galgotias College of Pharmacy, Greater Noida, 201310, Uttar Pradesh, India
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Nezamdoost-Sani N, Khaledabad MA, Amiri S, Phimolsiripol Y, Mousavi Khaneghah A. A comprehensive review on the utilization of biopolymer hydrogels to encapsulate and protect probiotics in foods. Int J Biol Macromol 2024; 254:127907. [PMID: 37935287 DOI: 10.1016/j.ijbiomac.2023.127907] [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: 04/24/2023] [Revised: 08/25/2023] [Accepted: 11/03/2023] [Indexed: 11/09/2023]
Abstract
Probiotics must survive in foods and passage through the human mouth, stomach, and small intestine to reach the colon in a viable state and exhibit their beneficial health effects. Probiotic viability can be improved by encapsulating them inside hydrogel-based delivery systems. These systems typically comprise a 3D network of cross-linked polymers that retain large amounts of water within their pores. This study discussed the stability of probiotics and morphology of hydrogel beads after encapsulation, encapsulation efficiency, utilization of natural polymers, and encapsulation mechanisms. Examples of the application of these hydrogel-based delivery systems are then given. These studies show that encapsulation of probiotics in hydrogels can improve their viability, provide favorable conditions in the food matrix, and control their release for efficient colonization in the large intestine. Finally, we highlight areas where future research is required, such as the large-scale production of encapsulated probiotics and the in vivo testing of their efficacy using animal and human studies.
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Affiliation(s)
- Narmin Nezamdoost-Sani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | | | - Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | | | - Amin Mousavi Khaneghah
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland.
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11
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Gao P, Liu Y, Wang S, Huang C, Zhong W, Yin J, Hu C, He D, Wang X. Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels. ULTRASONICS SONOCHEMISTRY 2024; 102:106729. [PMID: 38103368 PMCID: PMC10764282 DOI: 10.1016/j.ultsonch.2023.106729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/03/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
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Affiliation(s)
- Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
| | - Ying Liu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Shu Wang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China
| | - Chuanyang Huang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Jiaojiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Chuanrong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Dongping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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12
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Lv D, Chen F, Yin L, Zhang P, Rashid MT, Yu J. Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties. Int J Biol Macromol 2023; 253:126465. [PMID: 37619689 DOI: 10.1016/j.ijbiomac.2023.126465] [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: 03/13/2023] [Revised: 08/14/2023] [Accepted: 08/21/2023] [Indexed: 08/26/2023]
Abstract
This study aimed to investigate the effects of different wheat bran arabinoxylan (WBAX) concentrations (1, 2, 3, and 4 wt%) on the structural and physicochemical properties of WBAX-soybean protein isolate (SPI) emulsion-filled gels (EFGs) prepared using laccase and heat treatment. The properties of the various gels as well as their microstructure, rheology, and in vitro digestion behaviors were investigated. Results showed that WBAX-SPI EFGs with a 3 wt% WBAX concentration had a smooth and uniform appearance, high water holding capacity (98.5 ± 0.2 %), and enhanced mechanical properties. Rheological experiments suggested that a stronger and closer gel network was formed at 3 wt% WBAX concentration. Fourier transform infrared spectroscopy showed that laccase and heat treatment not only catalyzed the intramolecular crosslinking of WBAX and SPI, respectively, but also promoted the interaction between WBAX and SPI. Confocal laser scanning microscopy revealed that the WBAX gel network was interspersed within the SPI network. The interactions contributing to the gelation analysis revealed that chemical (disulfide bond) and physical (hydrogen bond and hydrophobic) interactions promoted the formation of denser EFGs. Furthermore, the WBAX-SPI EFGs provided a β-carotene bioaccessibility of 21.8 ± 0.6 %. Therefore, our study suggests that WBAX-SPI EFGs hold promising potential for industrial applications in the delivery of β-carotene.
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Affiliation(s)
- Dingyang Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Lijun Yin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Penglong Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Muhammad Tayyab Rashid
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Jingyan Yu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
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13
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Hu X, Jiang Q, Du L, Meng Z. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review. Carbohydr Polym 2023; 322:121328. [PMID: 37839840 DOI: 10.1016/j.carbpol.2023.121328] [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: 04/30/2023] [Revised: 07/23/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.
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Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Qinbo Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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14
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Hebishy E, Du H, Brito-Oliveira TC, Pinho SC, Miao S. Saltiness perception in gel-based food systems (gels and emulsion-filled gels). Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37933819 DOI: 10.1080/10408398.2023.2276331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
Abstract
Reducing salt in food without compromising its quality is a huge challenge. Some review articles have been recently published on saltiness perception in some colloidal systems such as emulsions. However, no published reviews are available on saltiness perceptions of gel-based matrices, even though salt release and perception in these systems have been extensively studied. This article reviews the recent advances in salt perception in gel-based systems and provides a detailed analysis of the main factors affecting salt release. Strategies to enhance saltiness perception in gels and emulsion-filled gels are also reviewed. Saltiness perception can be improved through addition of biopolymers (proteins and polysaccharides) due to their ability to modulate texture and/or to adhere to or penetrate through the mucosal membrane on the tongue to prolong sodium retention. The composition of the product and the distribution of salt within the matrix are the two main factors affecting the perception of salty taste. Food structure re-design can lead to control the level of interaction between the salt and other components and change the structure, which in turn affects the mobility and release of the salt. The change of ingredients/matrix can affect the texture of the product, highlighting the importance of sensory evaluation.
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Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri-food Technologies, National Centre for Food Manufacturing, College of Health and Science, University of Lincoln, Holbeach, Spalding, UK
| | - Han Du
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Thais C Brito-Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil
| | - Samantha C Pinho
- Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), Pirassununga, SP, Brazil
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
- China-Ireland International Cooperation Centre for Food Material Sciences and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, China
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15
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Šedbarė R, Janulis V, Ramanauskiene K. Edible Gels with Cranberry Extract: Evaluation of Anthocyanin Release Kinetics. Gels 2023; 9:796. [PMID: 37888369 PMCID: PMC10606237 DOI: 10.3390/gels9100796] [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: 09/07/2023] [Revised: 10/01/2023] [Accepted: 10/02/2023] [Indexed: 10/28/2023] Open
Abstract
The bioactive compounds found in cranberry fruit are natural antioxidants, and their consumption reduces the risk of diabetes, cardiovascular disease, cancers, and urinary tract infections. Oral gels with cranberry fruit extract are a promising product that can ensure accurate dosage and release of the active compounds and are suitable for people with dysphagia. The aim of this study was to determine the effect of polymeric materials on the dissolution kinetics of cranberry fruit anthocyanins from gel formulations. Gel formulations were prepared using freeze-dried cranberry fruit extract with different gelling excipients: chitosan (G1-G3), sodium carboxymethylcellulose (G4-G6), and sodium carboxymethylcellulose combined with carbomers (G7-G9). The dissolution test showed that the release of anthocyanins from gel formulations G1-G6 and G9 was most intense within the first 10 min, with little change in the anthocyanin content of the acceptor medium afterwards. For the formulations based on carboxymethyl cellulose and carbomers G7 and G8, the amount of anthocyanins released into the acceptor medium gradually increased, which prolonged the release time of the active compounds. The test for the release of anthocyanins from the semi-solid systems through a hydrophilic membrane revealed that within the first hour, the total amount of anthocyanins released from the modeled gel formulations (G1-G9) was within the range of 6.02%-13.50%. The 1% chitosan (G1) gel formulation released the fastest and highest amount of anthocyanins (70% within 6 h). The other formulations showed a slower release of anthocyanins, and after 6 h, the amount of anthocyanins released from formulations G2-G9 was <57%.
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Affiliation(s)
- Rima Šedbarė
- Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, 50162 Kaunas, Lithuania;
| | - Valdimaras Janulis
- Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, 50162 Kaunas, Lithuania;
| | - Kristina Ramanauskiene
- Department of Clinical Pharmacy, Faculty of Pharmacy, Lithuanian University of Health Sciences, 50162 Kaunas, Lithuania;
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16
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Yin Y, Gu Q, Liu X, Liu F, McClements DJ. Double network hydrogels: Design, fabrication, and application in biomedicines and foods. Adv Colloid Interface Sci 2023; 320:102999. [PMID: 37783067 DOI: 10.1016/j.cis.2023.102999] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/25/2023] [Accepted: 09/16/2023] [Indexed: 10/04/2023]
Abstract
Research on the design, fabrication, and application of double network (DN) hydrogels, assembled from pairs of polymers, has grown recently due to their unique structural, physicochemical, and functional properties. DN hydrogels can be designed to exhibit a broader range of functional attributes than single network (SN) ones, which extends their applications in various fields. There has been strong interest in the development of biopolymer DN hydrogels because of their environmental, sustainability, and safety benefits. However, there is limited knowledge on the formation and application of these novel materials. This article reviews the principles underlying the design and fabrication of hydrogels using different crosslinking approaches, including covalent and/or non-covalent bonding, and the formation mechanisms, network structures, and functional attributes of different DN hydrogels. The impact of polymer composition, structural organization, and bonding on the mechanical and functional properties of DN hydrogels is reviewed. Potential applications of these hydrogels are highlighted, including in tissue engineering, biomedicines, and foods. The functional attributes of DN hydrogels can be tailored to each of these applications by careful selection of the biopolymers and crosslinking mechanisms used to assemble them. Finally, areas where further research are needed to overcome the current limitations of DN hydrogels are highlighted.
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Affiliation(s)
- Yan Yin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Qingzhuo Gu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
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17
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Jeong H, Huh CK, Ha HK, Kim J, Oh I. Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties. Gels 2023; 9:783. [PMID: 37888356 PMCID: PMC10606939 DOI: 10.3390/gels9100783] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/20/2023] [Accepted: 09/25/2023] [Indexed: 10/28/2023] Open
Abstract
Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet to be developed. In this study, water-in-oil (W/O) emulsion gels were structured with water, peanut sprout oil (PSO), sorbitan monostearate (SMS), and candelilla wax (CW) in different ratios, and their potential as shortening substitutes in muffins was evaluated on physicochemical and sensory properties. PSO comprised 67% unsaturated fatty acids and had higher phospholipid (17.97%) and resveratrol (15.95 µg/L) contents and antioxidant activity (71.52%) compared to peanut oil. The PSO emulsion gels were physically structured without changing their chemical compositions. The SMS and CW ratios were found to have a significant influence on the textural properties, solid fat content, rheology, and crystallization of the emulsion gels. The viscoelastic properties of the emulsion gels showed a higher storage modulus than loss modulus and increased with increasing gelator content. Muffins prepared with emulsion gels were characterized by a harder texture and larger pore size, while in the case of muffins mixed with a ratio of 25% SMS and 75% CW, there was no significant difference in overall preference of sensory evaluation compared to shortening muffins. Thus, these findings reveal the potential utility of PSO as a fat substitute and indicate that W/O emulsion gels are suitable for producing muffins without a loss of quality.
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Affiliation(s)
- Hyunjin Jeong
- Department of Food Science & Technology, Sunchon National University, Suncheon 57922, Republic of Korea; (H.J.); (C.-K.H.)
| | - Chang-Ki Huh
- Department of Food Science & Technology, Sunchon National University, Suncheon 57922, Republic of Korea; (H.J.); (C.-K.H.)
| | - Ho-Kyung Ha
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Republic of Korea;
| | - Jungsil Kim
- Department of Bio-Industrial Machinery Engineering, Kyungpook National University, Daegu 41566, Republic of Korea;
| | - Imkyung Oh
- Department of Food Science & Technology, Sunchon National University, Suncheon 57922, Republic of Korea; (H.J.); (C.-K.H.)
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18
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Li Q, Yu X, Zhang S, Xu M, Yang Y, Wan Z, Yang X. All-Natural, Robust, and pH-Responsive Glycyrrhizic Acid-Based Double Network Hydrogels for Controlled Nutrient Release. ACS APPLIED MATERIALS & INTERFACES 2023; 15:43633-43647. [PMID: 37695942 DOI: 10.1021/acsami.3c10407] [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: 09/13/2023]
Abstract
Supramolecular hydrogels self-assembled from naturally occurring small molecules (e.g., glycyrrhizic acid, GA) are promising materials for controlled bioactive delivery due to their facile fabrication processes, excellent biocompatibility, and versatile stimuli-responsive behaviors. However, most of these natural hydrogels suffer from poor mechanical strength and processability for practical applications. In this work, through adopting a multicomponent gel approach, we developed a novel mechanically robust GA-based hydrogel with an interpenetrating double network (DN) that is composed of a Ca2+-enhanced hydrogen-bond supramolecular GA nanofibril (GN) network and a Ca2+cross-linked natural polysaccharide sodium alginate (ALG) network. Compared to the single GN network (SN) hydrogel, the GN-ALG hybrid hydrogels (GN-ALG-DN) with the hierarchical double-network structure possess excellent mechanical properties and shaping adaptation, encouraging small and large amplitude oscillatory shear (SAOS and LAOS) rheological performances, better thermal stability, higher resistance to large compression deformations, and lower swelling behaviors. Furthermore, the GN-ALG-DN hydrogels exhibit a pH-responsive and sustained release behavior of nutrients (i.e., vitamin B12, VB12), showing a faster VB12 release rate with a higher swelling ratio in an alkaline condition (pH 7.5) than in an acidic condition (pH 2.5). This is ascribed to the fact that the higher dissociation degree of carboxylic groups in GA and ALG molecules in an alkaline environment induces the erosion and looseness of the self-assembled GN network and the ionic-cross-linked ALG network, which can lead to the decomposition of the hybrid hydrogels and thereby increases the release of nutrients. Cytotoxicity tests further demonstrate the excellent biocompatibility of the GN-ALG-DN hydrogels. This study highlights the design of robust shaped and structured supramolecular hydrogels from natural herb small molecules, which can serve as solid, edible, and stimuli-responsive active cargo delivery platforms for food, biomedical, and sustainable applications.
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Affiliation(s)
- Qing Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xinke Yu
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Shiqi Zhang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Mengyue Xu
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, Wageningen 6708WG, The Netherlands
| | - Yunyi Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
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19
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Makeiff DA, Smith B, Azyat K, Xia M, Alam SB. Development of Gelled-Oil Nanoparticles for the Encapsulation and Release of Berberine. ACS OMEGA 2023; 8:33774-33784. [PMID: 37744867 PMCID: PMC10515596 DOI: 10.1021/acsomega.3c04230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Accepted: 08/25/2023] [Indexed: 09/26/2023]
Abstract
In this study, a new drug carrier based on gelled-oil nanoparticles (GNPs) was designed and synthesized for the encapsulation and release of the model hydrophobic drug, berberine chloride (BCl). Two compositions with different oil phases were examined, sesame oil (SO) and cinnamaldehyde (Cin), which were emulsified with water, stabilized with Tween 80 (Tw80), and gelled using an N-alkylated primary oxalamide low-molecular-weight gelator (LMWG) to give stable dispersions of GNPs between 100 and 200 nm in size. The GNP formulation with Cin was significantly favored over SO due to (1) lower gel melting temperatures, (2) higher gel mechanical strength, and (3) significantly higher solubility, encapsulation efficiency, and loading of BCl. Also, the solubility and loading of BCl in Cin were significantly increased (at least 7-fold) with the addition of cinnamic acid. In vitro release studies showed that the release of BCl from the GNPs was independent of gelator concentration and lower than that for BCl solution and the corresponding nanoemulsion (no LWMG). Also, cell internalization studies suggested that the N-alkylated primary oxalamide LMWG did not interfere with the internalization efficiency of BCl into mouse mast cells. Altogether, this work demonstrates the potential use of these new GNP formulations for biomedical studies involving the encapsulation of drugs and nutraceuticals and their controlled release.
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Affiliation(s)
- Darren A. Makeiff
- Nanotechnology Research Center, National Research Council of Canada, 11421 Saskatchewan Drive, Edmonton, Alberta T6G
2M9, Canada
| | - Brad Smith
- Nanotechnology Research Center, National Research Council of Canada, 11421 Saskatchewan Drive, Edmonton, Alberta T6G
2M9, Canada
| | - Khalid Azyat
- Nanotechnology Research Center, National Research Council of Canada, 11421 Saskatchewan Drive, Edmonton, Alberta T6G
2M9, Canada
| | - Mike Xia
- Nanotechnology Research Center, National Research Council of Canada, 11421 Saskatchewan Drive, Edmonton, Alberta T6G
2M9, Canada
| | - Syed Benazir Alam
- Nanotechnology Research Center, National Research Council of Canada, 11421 Saskatchewan Drive, Edmonton, Alberta T6G
2M9, Canada
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20
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Francavilla A, Corradini MG, Joye IJ. Bigels as Delivery Systems: Potential Uses and Applicability in Food. Gels 2023; 9:648. [PMID: 37623103 PMCID: PMC10453560 DOI: 10.3390/gels9080648] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/07/2023] [Accepted: 08/10/2023] [Indexed: 08/26/2023] Open
Abstract
Bigels have been mainly applied in the pharmaceutical sector for the controlled release of drugs or therapeutics. However, these systems, with their intricate structures, hold great promise for wider application in food products. Besides their classical role as carrier and target delivery vehicles for molecules of interest, bigels may also be valuable tools for building complex food structures. In the context of reducing or even eliminating undesirable (but often highly functional) food components, current strategies often critically affect food structure and palatability. The production of solid fat systems that are trans-fat-free and have high levels of unsaturated fatty acids is one of the challenges the food industry currently faces. According to recent studies, bigels can be successfully used as ingredients for total or partial solid fat replacement in complex food matrices. This review aims to critically assess current research on bigels in food and pharmaceutical applications, discuss the role of bigel composition and production parameters on the characteristics of bigels and further expand the use of bigels as solid fat replacers and functional food ingredients. The hydrogel:oleogel ratio, selected gelators, inclusion of surfactants and encapsulation of molecules of interest, and process parameters (e.g., temperature, shear rate) during bigel production play a crucial role in the bigel's rheological and textural properties, microstructure, release characteristics, biocompatibility, and stability. Besides exploring the role of these parameters in bigel production, future research directions for bigels in a food context are explored.
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Affiliation(s)
- Alyssa Francavilla
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, ON N1G 2W1, Canada; (A.F.); (M.G.C.)
| | - Maria G. Corradini
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, ON N1G 2W1, Canada; (A.F.); (M.G.C.)
- Arrell Food Institute, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Iris J. Joye
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, ON N1G 2W1, Canada; (A.F.); (M.G.C.)
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21
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Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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22
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Zhi L, Liu Z, Wu C, Ma X, Hu H, Liu H, Adhikari B, Wang Q, Shi A. Advances in preparation and application of food-grade emulsion gels. Food Chem 2023; 424:136399. [PMID: 37245468 DOI: 10.1016/j.foodchem.2023.136399] [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: 12/21/2022] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 05/30/2023]
Abstract
Emulsion gel is a semi-solid or solid material with a three-dimensional net structure produced from emulsion through physical, enzymatic, chemical methods or their combination. Emulsion gels are widely used in food, pharmaceutical and cosmetic industries as carriers of bioactive substances and fat substitutes due to their unique properties. The modification of raw materials, and the application of different processing methods and associated process parameters profoundly affect the ease or difficult of gel formation, microstructure, hardness of the resulting emulsion gels. This paper reviews the important research undertaken in the last decade focusing on classification of emulsion gels, their preparation methods, the influence of processing method and associated process parameters on structure-function of emulsion gels. It also highlights current status of emulsion gels in food, pharmaceutical and medical industries and provides future outlook on research directions requiring to provide theoretical support for innovative applications of emulsion gels, particularly in food industry.
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Affiliation(s)
- Lanyi Zhi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chao Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hongzhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne 3083, VIC, Australia
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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23
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Velderrain-Rodríguez G, Fontes-Candia C, López-Rubio A, Martínez-Sanz M, Martín-Belloso O, Salvia-Trujillo L. Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion study. Colloids Surf B Biointerfaces 2023; 227:113349. [PMID: 37207385 DOI: 10.1016/j.colsurfb.2023.113349] [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: 12/29/2022] [Revised: 03/12/2023] [Accepted: 05/12/2023] [Indexed: 05/21/2023]
Abstract
The present work aimed at studying the in vitro digestion fate of κ-carrageenan (KC) or agar (AG) emulsion gels (EG), and KC oil-filled aerogels (OAG) in terms of their structural changes, lipolysis kinetics and curcumin bioaccessibility. On the one hand, both EG and aerogels showed large (70-200 µm) and heterogeneous particles after gastric conditions, indicating the release of bulk oil and gelled material. Nonetheless, this material release in the stomach phase was lower in the case of EG-AG and OAG-KC compared to EG-KC. After small intestinal conditions, EG and oil-filled aerogels presented a wide range of particle sizes probably due to the presence of undigested lipid material, gelled structures, as well as lipid digestion products. For the most part, adding curcumin to the structures' lipid phase did not cause of the structural modifications that occurred at the different in vitro digestion phases. On the other hand, the lipolysis kinetics was different depending on the type of structure. Amongst emulsion-gels, those formulated with κ-carrageenan presented a slower and lower lipolysis kinetics compared to those formulated with agar, which could be attributed to their higher initial hardness. Overall, the addition of curcumin in the lipid phase decreased the lipolysis in all the structures, which evidenced its interference in the lipid digestion process. The curcumin bioaccessibility reached high values (≈ 100 %) for all the studied structures, presenting a high solubility in intestinal fluids. This work unravels the implications of microstructural changes of emulsion-gels and oil-filled aerogels during digestion and their impact on their digestibility and subsequent functionality.
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Affiliation(s)
- Gustavo Velderrain-Rodríguez
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain; Alianza Latinoamericana De Nutrición Responsable (ALANUR), Inc. 400 E Randolph St Suite 2305 Chicago, IL 60611, USA
| | - Cynthia Fontes-Candia
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain
| | - Laura Salvia-Trujillo
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain.
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24
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Tanislav AE, Pușcaș A, Mureșan V, Mudura E. The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery. Crit Rev Food Sci Nutr 2023:1-27. [PMID: 37158188 DOI: 10.1080/10408398.2023.2207206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
During recent years, the applicability of bi-, oleo- and emulgels has been widely studied, proving several advantages as compared to conventional fats, such as increasing the unsaturated fat content of products and being more sustainable for temperate regions as compared to tropical fats. Moreover, these alternative fat systems improve the nutritional profile, increase the bioavailability of bioactive compounds, and can be used as preservation films and markers for the inactivation of pathogens, while in 3D printing facilitate the obtaining of superior food products. Furthermore, bi-, oleo- and emulgels offer food industries efficient, innovative, and sustainable alternatives to animal fats, shortenings, margarine, palm and coconut oil due to the nutritional improvements. According to recent studies, gels can be used as ingredients for the total or partial replacement of saturated and trans fats in the meat, bakery and pastry industry. The evaluation of the oxidative quality of this gelled systems is significant because the production process involves the use of heat treatments and continuous stirring where large amounts of air can be incorporated. The aim of this literature review is to provide a synthesis of studies to better understand the interaction of components and to identify future improvements that can be applied in oil gelling technology. Generally, higher temperatures used in obtaining polymeric gels, lead to more oxidation compounds, while a higher concentration of structuring agents leads to a better protection against oxidation. Due to the gel network ability to function as a barrier against oxidation factors, gelled matrices are able to provide superior protection for the bioactive compounds. The release percentage of bioactive molecules can be regulated by formulating the gel matrix (type and concentration of structuring agents and type of oil). In terms of food products, future research may include the use of antioxidants to improve the oxidative stability of the reformulated products.
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Affiliation(s)
- Anda Elena Tanislav
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Elena Mudura
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
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25
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Kaimal AM, Singhal RS. A bigel based formulation protects lutein better in the gastric environment with controlled release and antioxidant profile than other gel based systems. Food Chem 2023; 423:136304. [PMID: 37159969 DOI: 10.1016/j.foodchem.2023.136304] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 04/30/2023] [Accepted: 05/01/2023] [Indexed: 05/11/2023]
Abstract
Gel based formulations offer an opportunity to fortify bioactives in food. However, a comparative evaluation of gel systems is scantly available. Thus, this study intended to evaluate the impact of various gel formulations (hydrogel, oleogel, emulsion gel, bigels of different compositions) on the delivery and antioxidant activity of lutein. Ethyl cellulose (EC,15 %w/w) and guar-xanthan gum mixture (1:1,1.5 %w/w) was used as oleogelator and hydrogelator, respectively. The microscopic evaluation indicated an oil-based continuous-phase for bigel with 75% oleogel. An increase in oleogel content enhanced textural and rheological properties. An increase in hydrogel composition (25%-75%) of bigel improved the lutein release (70.4%-83.2%). The highest release of lutein was recorded for emulsion gel (84.9%) and bigel with 25% oleogel (83.2%). The antioxidant activity was comparatively lower in gastric medium than simulated intestinal fluid. It could be inferred that the gel matrix significantly affected the lutein release, antioxidant profile, physiochemical and mechanical characteristics.
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Affiliation(s)
- Admajith M Kaimal
- Department of Food Engineering and Technology, Institute of Chemical Technology, ICT-IOC Campus, Bhubaneswar 751013, India.
| | - Rekha S Singhal
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga (E), Mumbai 400 019, India
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26
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Ma Y, Lu Y, Wang Y, Gao Y, Mao L. Structural modification of zein-based oil-in-glycerol emulsion gels for improved textural and digestion behaviors. Food Funct 2023; 14:4583-4594. [PMID: 37139605 DOI: 10.1039/d3fo00834g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Zein can dissolve in glycerol, and can be developed into oil-in-glycerol emulsion gels to widen its applications. The current study focused on modulating the structures of zein-based emulsion gels by the addition of a surface active ingredient (Span 20, SP) to improve textural and digestion behaviors. Microstructural observation indicated that the addition of SP replaced zein from the oil-glycerol interface, and allowed a higher level of oil droplet aggregation. After adding SP, the gel hardness decreased from 3.43 ± 0.14 N to 1.62 ± 0.01 N, and the storage modulus also decreased with the increase of SP content. Viscoelasticity of the gels was thermo-responsive, and the presence of SP contributed to a higher recovery of the storage modulus after the heating-cooling process. The addition of SP reduced the oil-binding capacity of zein gel from 97.61 ± 0.19% to 82.00 ± 0.92% and the solvent-binding capacity from 75.97 ± 3.05% to 62.25 ± 0.22%, indicating that the zein network was weakened. Then, gels were mixed with simulated digestive juices to track the changes of gel structures and the release of free fatty acids. The addition of SP accelerated the digestion process, especially intestinal digestion. SP contributed to a higher fluorescence intensity in the digesta, which was a sign of a higher level of digestion of zein. Subsequently, the addition of SP increased the release content of free fatty acids from 4.27 ± 0.71% to 5.07 ± 1.27%. The above findings would be useful in designing zein-based functional food products with favored textural and digestion properties.
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Affiliation(s)
- Yinguo Ma
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yao Lu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yichuan Wang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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27
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Yiu CCY, Liang SW, Mukhtar K, Kim W, Wang Y, Selomulya C. Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications. Gels 2023; 9:gels9050366. [PMID: 37232958 DOI: 10.3390/gels9050366] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/12/2023] [Accepted: 04/18/2023] [Indexed: 05/27/2023] Open
Abstract
Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.
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Affiliation(s)
- Canice Chun-Yin Yiu
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Sophie Wenfei Liang
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Droevendaalsesteeg 4, 6708 PB Wageningen, The Netherlands
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Woojeong Kim
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Cordelia Selomulya
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
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28
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Machado M, Sousa SC, Rodríguez-Alcalá LM, Pintado M, Gomes AM. Bigels as Delivery Systems of Bioactive Fatty Acids Present in Functional Edible Oils: Coconut, Avocado, and Pomegranate. Gels 2023; 9:gels9040349. [PMID: 37102961 PMCID: PMC10137725 DOI: 10.3390/gels9040349] [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: 03/16/2023] [Revised: 04/06/2023] [Accepted: 04/19/2023] [Indexed: 04/28/2023] Open
Abstract
Bioactive fatty acids possess several benefits for human health; however, these molecules show a reduced oxidative stability and consequently reduced bioavailability. This work aimed to develop novel bigels as a strategy to protect bioactive fatty acids present in three different vegetable oils with nutritional attributes (coconut oil, avocado oil, and pomegranate oil) during passage through the gastrointestinal tract (GIT). Bigels were prepared using monoglycerides-vegetable oil oleogel and carboxymethyl cellulose hydrogel. These bigels were analyzed in terms of structure and rheological characteristics. According to the rheological properties, bigels exhibited a solid-like behavior since G' was higher than G". The results showed that the proportion of oleogel was essential to the viscosity of the final formulation as an increase in this fraction was responsible for an increase in viscosity. The fatty acids profile was evaluated before and after simulated GIT. The bigels protected the fatty acids against degradation; in the case of coconut oil, the reduction of key fatty acids was 3 times lower; for avocado oil, 2 times lower; and for pomegranate oil, 1.7 times lower. These results suggest that bigels can be used as part of an important strategy for bioactive fatty acid delivery for food applications.
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Affiliation(s)
- Manuela Machado
- CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Sérgio Cruz Sousa
- CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Luís Miguel Rodríguez-Alcalá
- CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela Pintado
- CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana Maria Gomes
- CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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29
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Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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30
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Cheng H, Chen W, Jiang J, Khan MA, Wusigale, Liang L. A comprehensive review of protein-based carriers with simple structures for the co-encapsulation of bioactive agents. Compr Rev Food Sci Food Saf 2023; 22:2017-2042. [PMID: 36938993 DOI: 10.1111/1541-4337.13139] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 01/28/2023] [Accepted: 02/21/2023] [Indexed: 03/21/2023]
Abstract
The rational design and fabrication of edible codelivery carriers are important to develop functional foods fortified with a plurality of bioactive agents, which may produce synergistic effects in increasing bioactivity and functionality to target specific health benefits. Food proteins possess considerable functional attributes that make them suitable for the delivery of a single bioactive agent in a wide range of platforms. Among the different types of protein-based carriers, protein-ligand nanocomplexes, micro/nanoparticles, and oil-in-water (O/W) emulsions have increasingly attracted attention in the codelivery of multiple bioactive agents, due to the simple and convenient preparation procedure, high stability, matrix compatibility, and dosage flexibility. However, the successful codelivery of bioactive agents with diverse physicochemical properties by using these simple-structure carriers is a daunting task. In this review, some effective strategies such as combined functional properties of proteins, self-assembly, composite, layer-by-layer, and interfacial engineering are introduced to redesign the carrier structure and explore the encapsulation of multiple bioactive agents. It then highlights success stories and challenges in the co-encapsulation of multiple bioactive agents within protein-based carriers with a simple structure. The partition, protection, and release of bioactive agents in these protein-based codelivery carriers are considered and discussed. Finally, safety and application as well as challenges of co-encapsulated bioactive agents in the food industry are also discussed. This work provides a state-of-the-art overview of protein-based particles and O/W emulsions in co-encapsulating bioactive agents, which is essential for the design and development of novel functional foods containing multiple bioactive agents.
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Affiliation(s)
- Hao Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wanwen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiang Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Wusigale
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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31
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Liu H, Huang R, Zhao X, Yang S, He F, Qin W, Huang J, Yu G, Feng Y, Li J, Liao C. Ca2+/pH-triggered gelation of Pickering emulsion in vitro digestion: Visualization and sustained-release performance. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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32
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Nath PC, Debnath S, Sharma M, Sridhar K, Nayak PK, Inbaraj BS. Recent Advances in Cellulose-Based Hydrogels: Food Applications. Foods 2023; 12:foods12020350. [PMID: 36673441 PMCID: PMC9857633 DOI: 10.3390/foods12020350] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
In the past couple of years, cellulose has attracted a significant amount of attention and research interest due to the fact that it is the most abundant and renewable source of hydrogels. With increasing environmental issues and an emerging demand, researchers around the world are focusing on naturally produced hydrogels in particular due to their biocompatibility, biodegradability, and abundance. Hydrogels are three-dimensional (3D) networks created by chemically or physically crosslinking linear (or branching) hydrophilic polymer molecules. Hydrogels have a high capacity to absorb water and biological fluids. Although hydrogels have been widely used in food applications, the majority of them are not biodegradable. Because of their functional characteristics, cellulose-based hydrogels (CBHs) are currently utilized as an important factor for different aspects in the food industry. Cellulose-based hydrogels have been extensively studied in the fields of food packaging, functional food, food safety, and drug delivery due to their structural interchangeability and stimuli-responsive properties. This article addresses the sources of CBHs, types of cellulose, and preparation methods of the hydrogel as well as the most recent developments and uses of cellulose-based hydrogels in the food processing sector. In addition, information regarding the improvement of edible and functional CBHs was discussed, along with potential research opportunities and possibilities. Finally, CBHs could be effectively used in the industry of food processing for the aforementioned reasons.
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Affiliation(s)
- Pinku Chandra Nath
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Shubhankar Debnath
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Minaxi Sharma
- Haute Ecole Provinciale de Hainaut-Condorcet, 7800 Ath, Belgium
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education, Coimbatore 641021, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
- Correspondence: (P.K.N.); or (B.S.I.)
| | - Baskaran Stephen Inbaraj
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan
- Correspondence: (P.K.N.); or (B.S.I.)
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33
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Mozafarpour R, Koocheki A. Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase. ULTRASONICS SONOCHEMISTRY 2023; 92:106278. [PMID: 36584562 PMCID: PMC9808021 DOI: 10.1016/j.ultsonch.2022.106278] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/24/2022] [Indexed: 05/31/2023]
Abstract
In this study, emulsion gels were prepared by sonicated grass pea protein isolates (GPPI) at different ultrasonic amplitudes (25, 50 and 75 %) and times (5, 10 and 20 min). Formation of emulsion gels was induced by transglutaminase. Enzymatic gelation of emulsions stabilized by sonicated GPPI occurred in two stages. A relatively fast stage led to the formation of a weak gel which was followed by a slow stage that strongly reinforced the gel structure. Emulsion gels fabricated by sonicated GPPIs showed a homogeneous and uniform droplet distribution with higher elastic modulus compared to the native protein. A stiffer emulsion gel with a higher G' was formed after the protein was treated at 75 % amplitude for 10 min. After sonication of GPPI, the water holding capacity (WHC) of emulsion gels increased in accordance with the mechanical properties. Higher intermolecular cross-linking within the gel network increased the thermal stability of emulsion gels fabricated by sonicated GPPI. Although sonicated-GPPI emulsion gels clearly displayed homogenous microstructure in comparison to that made with native GPPI, the microstructures of these gels were nearly identical for all sonication amplitudes and times.
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Affiliation(s)
- Rassoul Mozafarpour
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
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34
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Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability. Gels 2022; 8:gels8120838. [PMID: 36547362 PMCID: PMC9777647 DOI: 10.3390/gels8120838] [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: 12/01/2022] [Revised: 12/12/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022] Open
Abstract
Composite gels prepared with ovalbumin (OVA) as basic materials have been gradually utilized in food and biological fields. However, the structure and function of gels made from natural materials are not perfect, especially the hardness, viscoelasticity and water-holding capacity of gels, which are easily affected by various factors (pH, NaCl, etc.). In order to improve the antibacterial effect and safety of gels, and on the basis of exploring the bacteriostatic formula of lysozyme-oregano essential oil (LZ-OEO), the influence of microwave treatment on the stability of the composite bacteriostatic material gel was emphatically investigated and discussed so as to develop a new bacteriostatic gel material. The results revealed that the LZ-OEO antibacterial gel prepared by adding 20% OEO, with a ratio of 3:2 between OVA and LZ, was more stable after microwave treatment, and the synergistic antibacterial effect was significantly improved. That is, the OVA and LZ-OEO composite gel processed using a 350 W microwave treatment for 1 min had the highest hardness, the water-holding capacity reached 78.05% and a dense and ordered network structure was formed. In addition, the compound gel displayed excellent antibacterial effects against Staphylococcus aureus and Escherichia coli. The experimental findings in this study effectively expands the application scope of lysozyme antibacterial materials and provides a more favorable technical foundation for future development and utilization.
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35
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Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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36
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Effect of Aqueous Extracts of Quercus resinosa on the Mechanical Behavior of Bigels. Sci Pharm 2022. [DOI: 10.3390/scipharm90040073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Quercus resinosa leaves are rich in polyphenol compounds, however, they are unstable to several chemical and physical factors that limit their activity. Several methods have been developed to solve such problems, among which bigels can be mentioned and obtained using hydrogels and oleogels. The mechanical characterization of this type of materials is by using rheological methods. Although the use of these methods is well documented, the Carreau-Yasuda model has been little used to evaluate the effect of polyphenols on the mechanical behavior of bigels. Therefore, bigels were obtained from hydrogels (guar gum/xanthan gum, 0.5/0.5% w/v) and oleogels (sesame oil/sorbitan monostearate 10% w/w). Micrographs, linear viscoelasticity range, frequency sweep, and single shear tests were performed. The data were analyzed using ANOVA and Tukey test (p < 0.05); micrographs showed linear relationship between polyphenols concentration and droplet size. Liquid fraction of bigels showed a pseudoplastic behavior, while the parameters of Carreau-Yasuda model showed that the highest value of the complex viscosity at zero shear was at the lowest concentration of extract; the relaxation time presented the lowest value at higher concentrations of extracts. These results indicate that the presence of polyphenols modifyes the mechanical behavior of bigels.
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37
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Shaddel R, Akbari-Alavijeh S, Cacciotti I, Yousefi S, Tomas M, Capanoglu E, Tarhan O, Rashidinejad A, Rezaei A, Bhia M, Jafari SM. Caffeine-loaded nano/micro-carriers: Techniques, bioavailability, and applications. Crit Rev Food Sci Nutr 2022; 64:4940-4965. [PMID: 36412258 DOI: 10.1080/10408398.2022.2147143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Caffeine, as one of the most consumed bioactive compounds globally, has gained considerable attention during the last years. Considering the bitter taste and adverse effects of high levels of caffeine consumption, it is crucial to apply a strategy for masking the caffeine's bitter taste and facilitating its programmable deliverance within a long time. Other operational parameters such as food processing parameters, exposure to sunlight and oxygen, and gastrointestinal digestion could also degrade the phenolic compounds in general and caffeine in special. To overcome these challenges, various nano/micro-platforms have been fabricated, including lipid-based (e.g., nanoliposomal vehicles; nanoemulsions, double emulsions, Pickering emulsions; microemulsions; niosomal vehicles; solid lipid nanoparticles and nanostructured lipid carriers), as well as biopolymeric (e.g., nanoparticles; hydrogels, organogels, oleogels; nanofibers and nanotubes; protein-polysaccharide nanocomplexes, conjugates; cyclodextrin inclusion complexes) and inorganic (e.g., gold and silica nanoparticles) nano/micro-structures. In this review, the findings on various caffeine-loaded nano/micro-carriers and their potential applications in functional food products/supplements will be discussed. Also, the controlled release and bioavailability of encapsulated caffeine will be given, and finally, the toxicity and safety of encapsulated caffeine will be presented.
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Affiliation(s)
- Rezvan Shaddel
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Safoura Akbari-Alavijeh
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma, Italy
| | - Shima Yousefi
- Department of Agriculture and Food Science, Islamic Azad University, Science and Research Branch, Tehran, Iran
| | - Merve Tomas
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Esra Capanoglu
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul, Turkey
| | - Ozgur Tarhan
- Department of Food Engineering, Engineering Faculty, Uşak University, Uşak, Turkey
| | - Ali Rashidinejad
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mohammed Bhia
- Student Research Committee, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Nanomedicine Research Association (NRA), Universal Scientific Education and Research Network (USERN), Tehran, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Li M, He X, Zhao R, Shi Q, Nian Y, Hu B. Hydrogels as promising carriers for the delivery of food bioactive ingredients. Front Nutr 2022; 9:1006520. [PMID: 36238460 PMCID: PMC9551458 DOI: 10.3389/fnut.2022.1006520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 09/12/2022] [Indexed: 11/13/2022] Open
Abstract
The burden of public health challenges associated with the western dietary and living style is growing. Nutraceuticals have been paid increasing attentions due to their effects in promotion of health. However, in the gastrointestinal (GI) tract, the nutraceuticals suffer from not only the harsh acidic environment of the stomach and a variety of digestive enzymes, but also the antibacterial activity of intestinal bile salts and the action of protease from the gut microbiota. The amount of the nutraceuticals arriving at the sites in GI tract for absorption or exerting the bioactivities is always unfortunately limited, which puts forward high requirements for protection of nutraceuticals in a certain high contents during oral consumption. Hydrogels are three-dimensional polymeric porous networks formed by the cross-linking of polymer chains, which can hold huge amounts of water. Compared with other carries with the size in microscopic scale such as nanoparticle and microcapsules, hydrogels could be considered to be more suitable delivery systems in food due to their macroscopic bulk properties, adjustable viscoelasticity and large spatial structure for embedding nutraceuticals. Regarding to the applications in food, natural polymer-based hydrogels are commonly safe and popular due to their source with the appealing characteristics of affordability, biodegradability and biocompatibility. Although chemical crosslinking has been widely utilized in preparation of hydrogels, it prefers the physical crosslinking in the researches in food. The reasonable design for the structure of natural polymeric hydrogels is essential for seeking the favorable functionalities to apply in the delivery system, and it could be possible to obtain the enhanced adhesive property, acid stability, resistant to bile salt, and the controlled release behavior. The hydrogels prepared with proteins, polysaccharides or the mix of them to deliver the functional ingredients, mainly the phenolic components, vitamins, probiotics are discussed to obtain inspiration for the wide applications in delivery systems. Further efforts might be made in the in situ formation of hydrogels in GI tract through the interaction among food polymers and small-molecular ingredients, elevation of the loading contents of nutraceuticals in hydrogels, development of stomach adhesive hydrogels as well as targeting modification of gut microbiota by the hydrogels.
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Affiliation(s)
- Min Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaoqian He
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Ran Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qixin Shi
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yingqun Nian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
- Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, Guangzhou, China
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39
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Bu K, Huang D, Li D, Zhu C. Encapsulation and sustained release of curcumin by hawthorn pectin and Tenebrio Molitor protein composite hydrogel. Int J Biol Macromol 2022; 222:251-261. [PMID: 36152699 DOI: 10.1016/j.ijbiomac.2022.09.145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 09/01/2022] [Accepted: 09/16/2022] [Indexed: 11/29/2022]
Abstract
In this study, the effects of pH value, mixing ratio and the Ca2+ concentration on the complex gelation of hawthorn pectin (HP) and Tenebrio Molitor protein (TMP) were investigated. The turbidity results showed that the composite gel had the maximum polymer concentration when the mixing ratio was 2:1 and the pH value was 3.35. The rheological measurement results showed that TMP/HP (15 mmol/L) hydrogel (THIH) had the highest storage modulus and loss modulus, indicating that the properties of the hydrogel at this Ca2+ concentration had been significantly improved. The results of scanning electron microscope and pore size also proved that the network structure prepared under this condition was compact and uniform, the pore size was small, which was beneficial to the entrapment of active components. Subsequently, in order to explore the storage stability and antioxidant activity of THIH-loaded curcumin in simulated gastrointestinal environment, in vitro simulated digestion experiment was carried out and satisfactory results were obtained. To sum up, THIH was a promising delivery system with broad application prospects, which was expected to provide a novel idea for the entrapment and delivery of active components.
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Affiliation(s)
- Kaixuan Bu
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China
| | - Dongjie Huang
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China
| | - Dapeng Li
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China.
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40
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Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022; 64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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41
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Gu Q, Yin Y, Yan X, Liu X, Liu F, McClements DJ. Encapsulation of multiple probiotics, synbiotics, or nutrabiotics for improved health effects: A review. Adv Colloid Interface Sci 2022; 309:102781. [DOI: 10.1016/j.cis.2022.102781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/20/2022] [Accepted: 09/20/2022] [Indexed: 11/01/2022]
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42
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Silva PM, Cerqueira MA, Martins AJ, Fasolin LH, Cunha RL, Vicente AA. Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Pedro M. Silva
- Centre of Biological Engineering University of Minho Braga Portugal
- International Iberian Nanotechnology Laboratory Braga Portugal
| | | | | | - Luiz H. Fasolin
- Department of Food Engineering and Technology School of Food Engineering, University of Campinas – UNICAMP Campinas São Paulo Brazil
| | - Rosiane L. Cunha
- Department of Food Engineering and Technology School of Food Engineering, University of Campinas – UNICAMP Campinas São Paulo Brazil
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43
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Xiao J, Tian W, Abdullah, Wang H, Chen M, Huang Q, Zhang M, Lu M, Song M, Cao Y. Updated design strategies for oral delivery systems: maximized bioefficacy of dietary bioactive compounds achieved by inducing proper digestive fate and sensory attributes. Crit Rev Food Sci Nutr 2022; 64:817-836. [PMID: 35959723 DOI: 10.1080/10408398.2022.2109583] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Interest in the application of dietary bioactive compounds (DBC) in healthcare and pharmaceutical industries has motivated researchers to develop functional delivery systems (FDS) aiming to maximize their bioefficacy. As the direct and indirect health benefiting effects of DBC are acknowledged, traditional design principle of FDS aiming at improving the bioavailability of intact DBC is challenged by the updated one, where the maximized bioefficacy of DBC delivered by FDS will be achieved via rationally absorbed at target sites with proper metabolism pathways. This article briefly summarized the absorption and metabolic fates of orally digested DBC along with their direct and indirect mechanisms to perform health benefiting effects. Current strategies in designing the next generation FDS with an emphasis on their modulation effects on the distribution portion between the upper and lower digestive tract, portal vein and lymphatic absorption, human digestive and gut microbiota enzymatic mediated metabolism were highlighted. Updated research progresses of FDS in adjusting sensory attributes of food end products and inducing synergistic effects rooting from matrix materials and co-delivered cargos were also discussed. Challenges as well as future perspectives concerning the precise nutrition and the critical role of delivery systems in dietary intervention were proposed.
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Affiliation(s)
- Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Abdullah
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Haonan Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Meimiao Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Jersey, New Brunswick, USA
| | - Man Zhang
- Department of Food Science, Rutgers, the State University of New Jersey, New Jersey, New Brunswick, USA
| | - Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Mingyue Song
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
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44
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Liu B, Yang H, Zhu C, Xiao J, Cao H, Simal-Gandara J, Li Y, Fan D, Deng J. A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges. Crit Rev Food Sci Nutr 2022; 64:760-782. [PMID: 35959724 DOI: 10.1080/10408398.2022.2108369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gels refer to the soft and flexible macromolecular polymeric materials retaining a large amount of water or biofluids in their three-dimensional network structure. Gels have attracted increasing interest in the food discipline, especially proteins and polysaccharides, due to their good biocompatibility, biodegradability, nutritional properties, and edibility. With the advancement of living standards, people's demand for nutritious, safe, reliable, and functionally diverse food and even personalized food has increased. As a result, gels exhibiting unique advantages in food application will be of great significance. However, a comprehensive review of functional hydrogels as food gels is still lacking. Here, we comprehensively review the gel-forming mechanisms of food gels and systematically classify them. Moreover, the potential of hydrogels as functional foods in different types of food areas is summarized, with a special focus on their applications in food packaging, satiating gels, nutrient delivery systems, food coloring adsorption, and food safety monitoring. Additionally, the key scientific issues for future food gel research, with specific reference to future novel food designs, mechanisms between food components and matrices, food gel-human interactions, and food gel safety, are discussed. Finally, the future directions of hydrogels for food science and technology are summarized.
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Affiliation(s)
- Bin Liu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Haixia Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chenhui Zhu
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Daidi Fan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianjun Deng
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
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Lv Y, Zhao Y, Liu Y, Zhou Z, Shen Y, Jiang L. Self-Assembling Oligo(2-oxazoline) Organogelators for the Encapsulation and Slow Release of Bioactive Volatiles. ACS OMEGA 2022; 7:27523-27531. [PMID: 35967068 PMCID: PMC9366986 DOI: 10.1021/acsomega.2c02905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Accepted: 07/15/2022] [Indexed: 05/12/2023]
Abstract
Herein, we report a class of distinctive supramolecular nanostructures in situ-generated from the cationic ring-opening polymerization of a particular 2-oxazoline monomer, i.e., 2-(N-tert-butyloxycarbonylaminomethyl)-2-oxazoline (Ox1). Driven by side-chain hydrogen bonding between neighboring molecules and van der Waals interactions, the growing oligomers of Ox1 precipitate in the form of macroscopic platelets when the degree of polymerization reaches 5-7. A similar self-assembly occurred in the block copolymerization of 2-ethyl-2-oxazoline (EtOx) or 2-pentyl-2-oxazoline (PeOx) and Ox1 as the second monomer. These polymeric aggregates were found to disassemble into rod-like nanoparticles under appropriate conditions, and to form stable organogels in some polar solvents like dimethylformamide as well as in natural liquid fragrances such as (R)-carvone, citronellal, and (R)-limonene. Scanning electron microscopy revealed that the morphology of their xerogels was solvent-dependent, mainly with a lamellar or fibrous structure. The rheology measurements confirmed the as-obtained organogels feature an obvious thixotropic character. The storage modulus was about 7-10 times higher than the loss modulus, indicating the physical crosslinking in the gel. The fragrance release profiles showed that the presented supramolecular gel system exhibits good sustained-release effect for the loaded bioactive volatiles.
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Affiliation(s)
- Yichao Lv
- Key
Laboratory of Macromolecular Synthesis and Functionalization of Ministry
of Education, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
| | - Yuanjiang Zhao
- Key
Laboratory of Macromolecular Synthesis and Functionalization of Ministry
of Education, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
| | - Yuhang Liu
- Key
Laboratory of Macromolecular Synthesis and Functionalization of Ministry
of Education, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
| | - Zhuxian Zhou
- Key
Laboratory of Biomass Chemical Engineering of Ministry of Education
and Zhejiang Key Laboratory of Smart Biomaterials, College of Chemical
and Biological Engineering, Zhejiang University, Hangzhou 310027, China
| | - Youqing Shen
- Key
Laboratory of Biomass Chemical Engineering of Ministry of Education
and Zhejiang Key Laboratory of Smart Biomaterials, College of Chemical
and Biological Engineering, Zhejiang University, Hangzhou 310027, China
| | - Liming Jiang
- Key
Laboratory of Macromolecular Synthesis and Functionalization of Ministry
of Education, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
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Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate. Foods 2022; 11:foods11152364. [PMID: 35954132 PMCID: PMC9368340 DOI: 10.3390/foods11152364] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/01/2022] [Accepted: 08/05/2022] [Indexed: 11/16/2022] Open
Abstract
Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based oleogels and W/O emulsions as potential fat substitutes. The addition of GMS contributed to more round and compact oil pores in oleogel networks. The oleogel with 5% GMS had higher crystallinity, leading to solid state (lower tanδ value), mechanical reversibility (higher thixotropic recovery), but a brittle (lower critical strain) structure in the samples. GMS gave the oleogels and emulsions higher oil binding capacity, storage modulus and yield stress. Under oral processing conditions, GMS addition contributed to higher textural attributes and viscosity. Friction coefficients in mixed and boundary regions of oleogels and emulsions were reduced with the increase in GMS content from 0~2%, but increased with 5% GMS. Rheological and tribological properties of lard, mayonnaise and cream cheese can be mimicked by EC oleogels with 5% GMS, or emulsions with 2% GMS and 2-5% GMS, respectively. The study showed the potentials of oleogel and W/O emulsions in designing low-fat products by tuning the structures for healthier and better sensory attributes.
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Yang J, Zheng H, Mo Y, Gao Y, Mao L. Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators. Food Res Int 2022; 158:111536. [DOI: 10.1016/j.foodres.2022.111536] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 06/08/2022] [Accepted: 06/17/2022] [Indexed: 11/24/2022]
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48
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Ultrasound modified protein colloidal particles: Interfacial activity, gel property and encapsulation efficiency. Adv Colloid Interface Sci 2022; 309:102768. [DOI: 10.1016/j.cis.2022.102768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/20/2022]
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49
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Zhang L, Zheng J, Wang Y, Ye X, Chen S, Pan H, Chen J. Fabrication of rhamnogalacturonan-I enriched pectin-based emulsion gels for protection and sustained release of curcumin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107592] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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50
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Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09751-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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