1
|
Vu AT, Kha TC, Phan HT. Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage Stability. Foods 2023; 13:100. [PMID: 38201128 PMCID: PMC10778347 DOI: 10.3390/foods13010100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/18/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
This research explores the application of germinated mung bean extract, rich in GABA (Gamma-aminobutyric acid) and polyphenols, in enhancing human health. Recognizing the instability of these bioactive compounds in environmental conditions, encapsulation emerges as a pivotal technique to broaden their applications in food and pharmaceuticals. Utilizing response surface methodology and Box-Behnken design, the freeze-drying formulation for encapsulating the aqueous extract was optimized. Second-order polynomial models were developed, exhibiting statistical adequacy in predicting key variables such as encapsulation efficiency for GABA (EE-GABA) and total polyphenol content (EE-TPC), as well as encapsulation yield for GABA (EY-GABA) and total polyphenol content (EY-TPC). The established optimal formulation was validated, resulting in predicted values for EE-GABA, EE-TPC, EY-GABA, and EY-TPC. The release kinetics of encapsulated particles were investigated, highlighting the suitability of the Korsmeyer-Peppas and Higuchi models. Assessing the stability of the encapsulated powder under varying temperatures and humidities revealed degradation rates, half-life, and activation energy, with moisture equilibrium established at 4.70%, indicative of long-term stability. In conclusion, the encapsulated germinated mung bean powder demonstrates high stability, making it a promising candidate for integration into food products and functional ingredients.
Collapse
Affiliation(s)
| | - Tuyen Chan Kha
- Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam; (A.T.V.); (H.T.P.)
| | | |
Collapse
|
2
|
Soni M, Yadav A, Maurya A, Das S, Dubey NK, Dwivedy AK. Advances in Designing Essential Oil Nanoformulations: An Integrative Approach to Mathematical Modeling with Potential Application in Food Preservation. Foods 2023; 12:4017. [PMID: 37959136 PMCID: PMC10648556 DOI: 10.3390/foods12214017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
Preservation of foods, along with health and safety issues, is a growing concern in the current generation. Essential oils have emerged as a natural means for the long-term protection of foods along with the maintenance of their qualities. Direct applications of essential oils have posed various constraints to the food system and also have limitations in application; hence, encapsulation of essential oils into biopolymers has been recognized as a cutting-edge technology to overcome these challenges. This article presents and evaluates the strategies for the development of encapsulated essential oils on the basis of fascination with the modeling and shuffling of various biopolymers, surfactants, and co-surfactants, along with the utilization of different fabrication processes. Artificial intelligence and machine learning have enabled the preparation of different nanoemulsion formulations, synthesis strategies, stability, and release kinetics of essential oils or their bioactive components from nanoemulsions with improved efficacy in food systems. Different mathematical models for the stability and delivery kinetics of essential oils in food systems have also been discussed. The article also explains the advanced application of modeling-based encapsulation strategies on the preservation of a variety of food commodities with their intended implication in food and agricultural industries.
Collapse
Affiliation(s)
| | | | | | | | | | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Banaras Hindu University, Varanasi 221005, India; (M.S.); (A.Y.); (A.M.); (S.D.); (N.K.D.)
| |
Collapse
|
3
|
Maurya VK, Shakya A, McClements DJ, Srinivasan R, Bashir K, Ramesh T, Lee J, Sathiyamoorthi E. Vitamin C fortification: need and recent trends in encapsulation technologies. Front Nutr 2023; 10:1229243. [PMID: 37743910 PMCID: PMC10517877 DOI: 10.3389/fnut.2023.1229243] [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: 05/26/2023] [Accepted: 07/24/2023] [Indexed: 09/26/2023] Open
Abstract
The multifaceted role of vitamin C in human health intrudes several biochemical functions that are but not limited to antioxidant activity, homoeostasis, amino acid synthesis, collagen synthesis, osteogenesis, neurotransmitter production and several yet to be explored functions. In absence of an innate biosynthetic pathway, humans are obligated to attain vitamin C from dietary sources to maintain its optimal serum level (28 μmol/L). However, a significant amount of naturally occurring vitamin C may deteriorate due to food processing, storage and distribution before reaching to the human gastrointestinal tract, thus limiting or mitigating its disease combating activity. Literature acknowledges the growing prevalence of vitamin C deficiency across the globe irrespective of geographic, economic and population variations. Several tools have been tested to address vitamin C deficiency, which are primarily diet diversification, biofortification, supplementation and food fortification. These strategies inherit their own advantages and limitations. Opportunely, nanotechnology promises an array of delivery systems providing encapsulation, protection and delivery of susceptible compounds against environmental factors. Lack of clear understanding of the suitability of the delivery system for vitamin C encapsulation and fortification; growing prevalence of its deficiency, it is a need of the hour to develop and design vitamin C fortified food ensuring homogeneous distribution, improved stability and enhanced bioavailability. This article is intended to review the importance of vitamin C in human health, its recommended daily allowance, its dietary sources, factors donating to its stability and degradation. The emphasis also given to review the strategies adopted to address vitamin c deficiency, delivery systems adopted for vitamin C encapsulation and fortification.
Collapse
Affiliation(s)
- Vaibhav Kumar Maurya
- Field Application Specialist, PerkinElmer, New Delhi, India
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Amita Shakya
- Amity Institute of Biotechnology, Amity University Chhattisgarh, Raipur, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Ramachandran Srinivasan
- Centre for Ocean Research (DST-FIST Sponsored Centre), MoES-Earth Science and Technology Cell (Marine Biotechnological Studies), Sathyabama Research Park, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard University, New Delhi, India
| | - Thiyagarajan Ramesh
- Department of Basic Medical Sciences, College of Medicine, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Republic of Korea
| | | |
Collapse
|
4
|
Capecchi E, Piccinino D, Nascimben C, Tomaino E, Ceccotti Vlas N, Gabellone S, Saladino R. Biosynthesis of Novel Ascorbic Acid Esters and Their Encapsulation in Lignin Nanoparticles as Carriers and Stabilizing Systems. Int J Mol Sci 2023; 24:ijms24109044. [PMID: 37240391 DOI: 10.3390/ijms24109044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/12/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
A dual-target strategy was designed for the application of lignin nanoparticles in the lipase mediated biosynthesis of novel 3-O-ethyl-L-ascorbyl-6-ferulate and 3-O-ethyl-L-ascorbyl-6-palmitate and in their successive solvent-shift encapsulation in order to improve stability and antioxidant activity against temperature and pH-dependent degradation. The loaded lignin nanoparticles were fully characterized in terms of kinetic release, radical scavenging activity and stability under pH 3 and thermal stress (60 °C), showing improved antioxidant activity and high efficacy in the protection of ascorbic acid esters from degradation.
Collapse
Affiliation(s)
- Eliana Capecchi
- Department of Biological and Ecological Sciences (DEB), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
| | - Davide Piccinino
- Department of Biological and Ecological Sciences (DEB), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
| | - Chiara Nascimben
- Department of Biological and Ecological Sciences (DEB), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
| | - Elisabetta Tomaino
- Department of Biological and Ecological Sciences (DEB), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
| | - Natalia Ceccotti Vlas
- Department of Biological and Ecological Sciences (DEB), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
| | - Sofia Gabellone
- Istituto Romagnolo per lo Studio dei Tumori "Dino Amadori"-IRST-IRCCS, Via Piero Maroncelli 40, 47014 Meldola, Italy
| | - Raffaele Saladino
- Department of Biological and Ecological Sciences (DEB), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
| |
Collapse
|
5
|
Saini R, Kaur S, Aggarwal P, Dhiman A. The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties. Front Nutr 2023; 10:1178797. [PMID: 37215207 PMCID: PMC10196190 DOI: 10.3389/fnut.2023.1178797] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 04/20/2023] [Indexed: 05/24/2023] Open
Abstract
Introduction Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. Method The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100- 900 W (blanching using microwave). Results For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix. Discussion Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.
Collapse
Affiliation(s)
- Rajni Saini
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sukhpreet Kaur
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Atul Dhiman
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, India
| |
Collapse
|
6
|
Hassane Hamadou A, Zhang J, Chen C, Xu J, Xu B. Vitamin C and β-carotene co-loaded in marine and egg nanoliposomes. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
7
|
Waghmare R, Munekata PES, Kumar M, Moharir SR, Yadav R, Dhama K, Lorenzo JM. Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce. Food Chem 2023; 419:136039. [PMID: 37004369 DOI: 10.1016/j.foodchem.2023.136039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/08/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality.
Collapse
Affiliation(s)
- Roji Waghmare
- College of Food Technology, Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Yavatmal 445001, Maharashtra, India
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Researchon Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville 27858, USA
| | - Sona R Moharir
- Chemical Engineering Department, Bharati Vidyapeeth College of Engineering, Navi Mumbai, India
| | - Rahul Yadav
- ICAR-Directorate of Floricultural Research, Pune, India
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar-243122, Bareilly, Uttar Pradesh, India
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain.
| |
Collapse
|
8
|
Sharma H, Sharma S, Bajwa J, Chugh R, Kumar D. Polymeric carriers in probiotic delivery system. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023] Open
|
9
|
Hu S, Ding Z, Zhang G, Wang X, Zhao Y, Fan Z, Liu M, Han J, Wang Z. Fabrication and spray-drying microencapsulation of vitamin C-loaded W1/O/W2 emulsions: Influence of gel polymers in the internal water phase on encapsulation efficiency, reconstituted stability, and controlled release properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
10
|
Araújo NG, Barbosa IM, Lima TLS, Moreira RT, Cardarelli HR. Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3806-3818. [PMID: 36193352 PMCID: PMC9525539 DOI: 10.1007/s13197-022-05399-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2022] [Accepted: 02/05/2022] [Indexed: 06/16/2023]
Abstract
Goat milk is considered a suitable matrix for the successful incorporation of probiotics, also obtaining new lactose-free fermented products can expand its use. This study aimed to develop and characterize formulations of lactose-free probiotic fermented goat dairy beverages as well as to determine the most appropriate concentration of red jambo pulp to be added. The beverages were developed with different concentrations of lactose-free goat milk and frozen jambo pulp (12, 15 and 18% w/v) and lyophilized (3, 6 and 9% w/v), corresponding to formulations F1 to F6, respectively, as source of bioactive compounds. Probiotics counts decreased significantly (from 8.58 to 7.38 log CFU mL-1). The formulation with a higher proportion of lyophilized (F6) pulp showed the highest levels of phenolic compounds (72.08 mg GAE 100 g-1), anthocyanins (50.80 mg cyanidin-3-glycoside 100 g-1), ascorbic acid (41.68 mg 100 g-1), and antioxidant activity (16.21 μmol TE g-1) (P < 0.05). On the other hand, F3 presented the highest global acceptance and purchase intention (P < 0.05). However, the principal component analysis (PCA) indicated that the components related to bioactive compounds (PC1) stood out on sensory attributes (PC3 and PC4) and, therefore, F6 was most appropriate for obtaining a lactose-free goat probiotic fermented milk with improved bioactive properties targeting lactose intolerant consumers and those who are allergic to bovine milk proteins. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05399-z.
Collapse
Affiliation(s)
- Nkarthe Guerra Araújo
- Postgraduate Program in Food Science and Technology, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba Brazil
| | - Idiana Macêdo Barbosa
- Specialized Academic Unit in Agricultural Sciences, Federal University of Rio Grande Do Norte, Macaíba, Rio Grande do Norte Brazil
| | - Thamirys Lorranne Santos Lima
- Postgraduate Program in Agrifood Technology, Department of Agriculture and Animal Science, Center for Social and Agrarian Human Sciences, Federal University of Paraíba, Bananeiras, Paraíba Brazil
| | - Ricardo Targino Moreira
- Postgraduate Program in Food Science and Technology, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba Brazil
| | - Haíssa Roberta Cardarelli
- Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, Avenida dos Escoteiros, s/n, Mangabeira VII, Distrito de Mangabeira, João Pessoa, Paraíba 58055-000 Brazil
| |
Collapse
|
11
|
Liu H, Hu X, Li L, Meng X, Fang Y, Xia Y. Micron and nano hybrid ufasomes from conjugated linoleic acid, their vesiculation and encapsulation of ginsenoside Rg3. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4140-4150. [PMID: 34997612 DOI: 10.1002/jsfa.11763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/25/2021] [Accepted: 01/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Unsaturated fatty acids used to form unstable micro-vesicles, while conjugate linoleic acid (CLA)-sodium dodecyl sulfate (SDS) can self-assembly to stable nano-conjugate linoleic acid vesicles (nano-CLAVs). Generally, micro-capsule could geometrically provide higher loading capacity but also generate concerns in construction convenience, sustained release, bioaccessibility and stability. Hence there is a contradiction between loading capacity and encapsulation efficiency. Therefore, the study of the factors that decide the capsule size falling in nano or micron size with same capsule material would be a benefit to food or drug delivery science. RESULTS The micron- and nano-CLAVs were constructed for encapsulation and sustained release of ginsenoside Rg3. The formation mechanism of nano or micron capsule,s the effect of vesicle sizes on encapsulation efficiency, drug loading efficiency and stability of the encapsulated Rg3 were investigated. It was found that with the addition of salt (PBS), the size of CLAVs jumped from nano to micron. Furthermore, the salt concentration is the key factor that decides the vesicle size of nano or micron. The pH at fabrication triggers the vesiculation and dramatically affects the vesicle size over the nano and micron scales. CONCLUSION Compared to the nano-CLAVs, micron vesicles enhanced the loading capacity to 137.6% and the encapsulation efficiency to 138.4%, respectively. Meanwhile, the micron-CLAVs performed similar sustained release of Rg3 as the nano-CLAVs did, and was stable for 120 days at room temperature or sustained 98.9% of capsules after centrifuge at 6090 × g for 20 min. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Huan Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Chemical and Materials Engineering, Jiangnan University, Wuxi, China
| | - Xueyi Hu
- School of Chemical and Materials Engineering, Jiangnan University, Wuxi, China
| | - Lei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Chemical and Materials Engineering, Jiangnan University, Wuxi, China
| | - Xinyu Meng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Chemical and Materials Engineering, Jiangnan University, Wuxi, China
| | - Yun Fang
- School of Chemical and Materials Engineering, Jiangnan University, Wuxi, China
| | - Yongmei Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Chemical and Materials Engineering, Jiangnan University, Wuxi, China
| |
Collapse
|
12
|
Mehmood T, Ahmed A, Ahmad Z, Javed MS, Sharif HR, Shah FUH, Imran M, Abdelgawad MA, Murtaza S. Physicochemical Characteristics of Mixed Surfactant-Stabilized l-Ascorbic Acid Nanoemulsions during Storage. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:9500-9506. [PMID: 35900875 DOI: 10.1021/acs.langmuir.2c00650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The incorporation of l-ascorbic acid into food products is challenging for food industries due to its chemical instability. This study was conducted to develop a nanoemulsion-based effective colloidal system for the incorporation of l-ascorbic acid (LAA) in functional food products. l-ascorbic acid was encapsulated in nanoemulsions prepared through high-pressure homogenization. The physicochemical characteristics of mixed-surfactant-based LAA nanoemulsions were investigated during storage at different temperatures. The droplet size of LAA nanoemulsions after one month of storage varied in the range of 121.36-150.15 and 121.36-138.25 nm at 25 and 4 °C, respectively. These nanoemulsions remained stable against processing conditions such as heat treatments (10-70 °C), different salt concentrations (40-320 mM), change in pH (3-9), and four freeze-thaw cycles. The temperature and storage intervals have a significant (p < 0.05) effect on the retention of LAA in nanoemulsion-based delivery systems. The findings of this research work have important implications in the designing and preparation of an effective encapsulation system for the inclusion of l-ascorbic acid into functional food products.
Collapse
Affiliation(s)
- Tahir Mehmood
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Anwaar Ahmed
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Zulfiqar Ahmad
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Muhammad Sameem Javed
- Institute of Food Science and Nutrition, Bahauddin Zakria University, Multan 60800, Pakistan
| | - Hafiz Rizwan Sharif
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, Pakistan
- Department of Diet and Nutritional Sciences, The University of Chenab, Gujrat 50700, Pakistan
| | - Faiz-Ul-Hassan Shah
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Muhammad Imran
- Department of Food Science and Technology, University of Narowal, Narowal 51600, Pakistan
- Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Mohamed A Abdelgawad
- Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka 72341, Saudi Arabia
| | - Shamas Murtaza
- Department of Food Science and Technology, MNS University of Agriculture, Multan 60000, Pakistan
| |
Collapse
|
13
|
Fiber Spinning from Cellulose Solutions in Imidazolium Ionic Liquids: Effects of Natural Antioxidants on Molecular Weight, Dope Discoloration, and Yellowing Behavior. FIBERS 2022. [DOI: 10.3390/fib10060050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Spinning of cellulosic fibers requires the prior dissolution of cellulose. 3-Alkyl-1-methylimidazolium ionic liquids have proven to be suitable solvents for that purpose, but the degradation of cellulose in the spinning dope can be severe. Suitable stabilizers are therefore required that prevent cellulose degradation, but do not adversely affect spinnability or the long-term yellowing behavior of the fibers. A group of twelve renewables-based antioxidants was selected for stabilizing 5% cellulose solutions in the ionic liquids and their effects on cellulose integrity, dope discoloration, and aging behavior were tested by gel permeation chromatography (GPC) and ISO brightness measurements. Propyl gallate (a gallic acid derivative), hydroxytyrosol (from olives), and tocopheramines (a vitamin E derivative) performed best in the three test categories, minimizing both cellulose degradation, chromophore formation in the spinning dope, and yellowing upon accelerating aging of the spun fibers. The use of these stabilizers for cellulose solutions in the imidazolium-based solvent system can therefore be recommended from the point of view of both performance and sustainability.
Collapse
|
14
|
Atilgan MR, Bayraktar O. Enhancing shelf life and functionality of food matrices by utilization of natural compounds. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Oguz Bayraktar
- Faculty of Engineering, Department of Bioengineering Ege University Izmir Turkey
| |
Collapse
|
15
|
Weisany W, Yousefi S, Tahir NAR, Golestanehzadeh N, McClements DJ, Adhikari B, Ghasemlou M. Targeted delivery and controlled released of essential oils using nanoencapsulation: A review. Adv Colloid Interface Sci 2022; 303:102655. [PMID: 35364434 DOI: 10.1016/j.cis.2022.102655] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 11/01/2022]
Abstract
Essential oils (EOs) contain a complex mixture of volatile and non-volatile molecules with diverse biological activities, including flavoring, antioxidant, antimicrobial, and nutraceutical properties. As a result, EOs have numerous potential applications in the agriculture, food, and pharmaceutical industries. However, their hydrophobicity, chemical instability, and volatility pose a challenge for many of their applications. These challenges can often be overcome by encapsulation EOs in colloidal delivery systems. Over the last decade or so, nanoencapsulation and microencapsulation technologies have been widely explored for their potential to improve the handling, dispersibility, and stability of hydrophobic substances, as well as to control their release profiles (e.g., targeted, triggered, sustained, or burst release). These technologies include emulsification, coacervation, precipitation, spray-drying, spray-cooling, freeze-drying, fluidized bed coating, and extrusion. This article reviews some of the most important developments in EOs encapsulation, the physicochemical mechanisms underlying the behavior of encapsulated EOs, current challenges, and potential applications in the food and biomedical sciences. This review has found that nanoencapsulation has countless of potential advantages for the utilization of EOs in the food industry and can improve their water-dispersibility, food matrix compatibility, chemical stability, volatility, and bioactivity.
Collapse
|
16
|
Coelho SC, Estevinho BN, Rocha F. Recent Advances in Water-Soluble Vitamins Delivery Systems Prepared by Mechanical Processes (Electrospinning and Spray-Drying Techniques) for Food and Nutraceuticals Applications-A Review. Foods 2022; 11:foods11091271. [PMID: 35563994 PMCID: PMC9100492 DOI: 10.3390/foods11091271] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 04/20/2022] [Accepted: 04/24/2022] [Indexed: 01/15/2023] Open
Abstract
Water-soluble vitamins are essential micronutrients in diets and crucial to biochemical functions in human body physiology. These vitamins are essential for healthy diets and have a preventive role against diseases. However, their limitations associated with high sensitivity against external conditions (temperature, light, pH, moisture, oxygen) can lead to degradation during processing and storage. In this context, microencapsulation may overcome these conditions, protecting a biomolecule’s bioavailability, stability, and effectiveness of delivery. This technique has been used to produce delivery systems based on polymeric agents that surround the active compounds. The present review focuses on the most relevant topics of water-soluble vitamin encapsulation using promising methods to produce delivery vehicles—electrohydrodynamic (electrospinning and electrospraying) and spray-drying techniques. An overview of the suitable structures produced by these processes is provided. The review introduces the general principles of the methods, advantages, disadvantages, and involved parameters. A brief list of the used physicochemical techniques for the systems’ characterization is discussed in this review. Electrospinning and spray-drying techniques are the focus of this investigation in order to guarantee vitamins’ bioaccessibility and bioavailability. Recent studies and the main encapsulating agents used for these micronutrients in both processes applied to functional food and nutraceutical areas are highlighted in this review.
Collapse
|
17
|
Petkova D, Mihaylova D, Desseva I. Microencapsulation in food industry – an overview. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224502005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In the modern health concept, food quality is becoming more and more important. People are increasingly looking for added value to their diet through the presence of bioactive substances. Usually, the latter are sensitive molecules; they are unstable in processing and consumption. In addition, problems with unpleasant organoleptic characteristics clean labelling and high production costs can occur. To overcome these problems, a solution can be sought in microencapsulation techniques. Although these techniques have been known for a long time, nowadays their meaning and significance are gaining new dimensions. In this regard, this review aims to provide up-to-date information on currently used microencapsulation techniques, limitations, and prospects.
Collapse
|
18
|
Reis DR, Ambrosi A, Luccio MD. Encapsulated essential oils: a perspective in food preservation. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100126] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
|
19
|
Coelho SC, Laget S, Benaut P, Rocha F, Estevinho BN. A new approach to the production of zein microstructures with vitamin B12, by electrospinning and spray drying techniques. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.06.056] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
20
|
Mehmood T. Optimisation of food grade mixed surfactant-based l-ascorbic acid nanoemulsions using response surface methodology. IET Nanobiotechnol 2021; 15:309-317. [PMID: 34694664 PMCID: PMC8675843 DOI: 10.1049/nbt2.12014] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 05/30/2020] [Accepted: 10/29/2020] [Indexed: 11/19/2022] Open
Abstract
Co‐surfactant free l‐ascorbic acid (LAA) nanoemulsions were prepared using mixed surfactants (Soya lecithin and Tween 80). Response surface methodology (RSM) was used to optimise the emulsifying conditions for LAA nanoemulsions. The effects of water proportion (6%–14% w/w), homogenisation pressure (80–160 MPa), surfactant concentrations (4%–12% w/w) and laa concentration (0.5–1.3 w/w) on responses (size of droplets and nanoemulsion stability) were investigated. RSM results showed that the values of responses can be successfully predicted through second‐order polynomial model. The coefficients of determinations for droplet size and nanoemulsion stability were 0.9375 and 0.9027, respectively. The optimum preparation conditions for l‐LAA nanoemulsion were 9.04% water proportion, 114.48 MPa homogenisation pressure, 7.36% surfactant concentration and 1.09% LAA concentration. At the end of one month storage study, the retention of LAA in optimised nanoemulsions stored at 4°C and 25°C were 74.4% and 66.7%, respectively. These results may provide valuable contributions for food and pharmaceutical industry to develop delivery system for food additives and nutraceutical components.
Collapse
Affiliation(s)
- Tahir Mehmood
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
| |
Collapse
|
21
|
Queirós MDS, Viriato RLS, Ribeiro APB, Gigante ML. Milk Fat Modification Strategies for Technological Application on a Macro, Micro and Nanoscale: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1952424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mayara de Souza Queirós
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo, Brazil
| | - Rodolfo Lázaro Soares Viriato
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo, Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo, Brazil
| | - Mirna Lúcia Gigante
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo, Brazil
| |
Collapse
|
22
|
Markkinen N, Pariyani R, Jokioja J, Kortesniemi M, Laaksonen O, Yang B. NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum. Food Chem 2021; 366:130630. [PMID: 34333181 DOI: 10.1016/j.foodchem.2021.130630] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 12/17/2022]
Abstract
This work investigated the impact of malolactic fermentation on the metabolomic profile of sea buckthorn juice to optimize the fermentation process for flavor modification. Six strains of L. plantarum were used with varied pH of the juice, cell acclimation, and fermentation time. 1H-NOESY spectra were acquired from fresh and fermented juices with a total of 46 metabolites identified. Less sugars and quinic acid were metabolized at pH 2.7 while oxidation of ascorbic acid was reduced at pH 3.5. l-Malic acid, essential amino acids, and nucleosides were consumed early during fermentation while sugars in general were consumed later in the fermentation. If deacidification is the main target of fermentation, strains that produce less acids and ferment less sugars, shorter fermentation time, and lower starter pH should be used. Higher starter pH and longer fermentation time promote formation of antimicrobial compounds and potentially increase antioxidant stability.
Collapse
Affiliation(s)
- N Markkinen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland.
| | - R Pariyani
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - J Jokioja
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - M Kortesniemi
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - O Laaksonen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - B Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| |
Collapse
|
23
|
Osanloo M, Jamali N, Nematollahi A. Improving the oxidative stability of virgin olive oil using microformulated vitamin-C. Food Sci Nutr 2021; 9:3712-3721. [PMID: 34262730 PMCID: PMC8269572 DOI: 10.1002/fsn3.2332] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 04/30/2021] [Accepted: 05/01/2021] [Indexed: 01/16/2023] Open
Abstract
This study aims to improve the oxidative stability of olive oil using microformulated vitamin-C (Vit-C). The microemulsion containing 10,000 µg/ml Vit-C with a droplet size of 1,000 ± 68 nm was first prepared. Free radical scavenging of olive oil and olive oil containing blank microemulsion, different amounts of formulated Vit-C (100-500 µg/ml), and TBHQ (100 and 200 µg/ml as a standard antioxidant) was around 90% during 21 days of incubation at 60°C. The oxidative stability of the mentioned samples during incubation was investigated using the rancimat test, and their quality criteria analysis was studied by peroxide and the acid values. Results showed that the sample's acid value containing 500 µg/ml of Vit-C did not show significant differences (p < .05) with samples containing TBHQ. However, samples containing TBHQ's peroxide value were significant (p < .05) lower than samples containing 500 µg/ml of Vit-C. Furthermore, the induction time of samples containing 500 µg/ml of Vit-C was significantly (p < .05) higher than other treatments during incubation. Thus, the prepared microemulsion could be used as a natural antioxidant in the oil industry instead of harmful synthetic TBHQ.
Collapse
Affiliation(s)
- Mahmoud Osanloo
- Department of Medical NanotechnologySchool of Advanced Technologies in MedicineFasa University of Medical SciencesFasaIran
- Noncommunicable Diseases Research CenterFasa University of Medical SciencesFasaIran
| | - Narjes Jamali
- Department of Food Safety and HygieneSchool of HealthFasa University of Medical SciencesFasaIran
| | - Amene Nematollahi
- Department of Food Safety and HygieneSchool of HealthFasa University of Medical SciencesFasaIran
| |
Collapse
|
24
|
Carvalho JDDS, Oriani VB, Oliveira GM, Hubinger MD. Solid lipid microparticles loaded with ascorbic acid: Release kinetic profile during thermal stability. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15557] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Vivian Boesso Oriani
- Laboratory of Process Engineering Department of Food Engineering School of Food Engineering University of Campinas Campinas Brazil
| | | | - Míriam Dupas Hubinger
- Laboratory of Process Engineering Department of Food Engineering School of Food Engineering University of Campinas Campinas Brazil
| |
Collapse
|
25
|
Yan B, Davachi SM, Ravanfar R, Dadmohammadi Y, Deisenroth TW, Pho TV, Odorisio PA, Darji RH, Abbaspourrad A. Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106414] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
26
|
Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02586-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
27
|
Samborska K, Boostani S, Geranpour M, Hosseini H, Dima C, Khoshnoudi-Nia S, Rostamabadi H, Falsafi SR, Shaddel R, Akbari-Alavijeh S, Jafari SM. Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
28
|
He J, Evans G, Byer G, Taylor G, Clarkson P, Yell V. Improving oil stability in deep‐fried snack production: A case study. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jibin He
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
| | - Garry Evans
- School of Health and Life Sciences Teesside University Middlesbrough UK
| | | | - Gillian Taylor
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
| | | | | |
Collapse
|
29
|
Comunian T, Babazadeh A, Rehman A, Shaddel R, Akbari-Alavijeh S, Boostani S, Jafari S. Protection and controlled release of vitamin C by different micro/nanocarriers. Crit Rev Food Sci Nutr 2020; 62:3301-3322. [DOI: 10.1080/10408398.2020.1865258] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- T. Comunian
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - A. Babazadeh
- Center for Motor Neuron Disease Research, Faculty of Medicine and Health Sciences, Macquarie University, Sydney, NSW, Australia
| | - A. Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi, China
| | - R. Shaddel
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - S. Akbari-Alavijeh
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - S. Boostani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - S.M. Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| |
Collapse
|
30
|
Gu Z, Chen B, Tian Y. Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acid. Food Chem 2020; 343:128485. [PMID: 33172750 DOI: 10.1016/j.foodchem.2020.128485] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 10/20/2020] [Accepted: 10/23/2020] [Indexed: 10/23/2022]
Abstract
The aim of this study was to prepare a supporting carrier, namely highly branched corn starch (HBCS), and to investigate its encapsulation property with ascorbic acid (AA). High amylose corn starch was converted into HBCS via dual enzymatic modification by successively using α-amylase and glycogen branching enzyme. The results showed that the ratio of α-1, 6 linkage of HBCS increased by 1.93%, and a short-to-medium chain length distribution with a compact branched conformation was formed, which suggested HBCS could be a potential highly branched carrier. The HBCS-AA inclusion complex was formed as confirmed by differential scanning calorimetry. The release of AA conformed to the pseudo-Fickian diffusion mechanism and followed the first-order kinetics. Meanwhile, the photostability and thermostability of the embedded AA were moderately enhanced. These findings suggest that HBCS provides new insights into the preparation of wall materials and can be potentially used to deliver AA into food systems.
Collapse
Affiliation(s)
- Zixuan Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
| |
Collapse
|
31
|
Dhakal SP, He J. Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review. Food Res Int 2020; 137:109326. [DOI: 10.1016/j.foodres.2020.109326] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 05/11/2020] [Accepted: 05/16/2020] [Indexed: 01/29/2023]
|
32
|
Karakurt I, Aydoğdu A, Çıkrıkcı S, Orozco J, Lin L. Stereolithography (SLA) 3D printing of ascorbic acid loaded hydrogels: A controlled release study. Int J Pharm 2020; 584:119428. [DOI: 10.1016/j.ijpharm.2020.119428] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 05/04/2020] [Accepted: 05/09/2020] [Indexed: 12/28/2022]
|
33
|
Estevinho BN, Lazar R, Blaga A, Rocha F. Preliminary evaluation and studies on the preparation, characterization and in vitro release studies of different biopolymer microparticles for controlled release of folic acid. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.05.048] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
34
|
Investigating thermal and storage stability of vitamins in pasteurized mashed potatoes packed in barrier packaging films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100486] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
35
|
Tolve R, Cela N, Condelli N, Di Cairano M, Caruso MC, Galgano F. Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study. Foods 2020; 9:foods9040470. [PMID: 32283860 PMCID: PMC7230576 DOI: 10.3390/foods9040470] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/04/2020] [Accepted: 04/08/2020] [Indexed: 11/21/2022] Open
Abstract
Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols’ mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.
Collapse
|
36
|
Carlan IC, Estevinho BN, Rocha F. Production of vitamin B1 microparticles by a spray drying process using different biopolymers as wall materials. CAN J CHEM ENG 2020. [DOI: 10.1002/cjce.23735] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ioana C. Carlan
- LEPABE ‐ Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of EngineeringUniversity of Porto Porto Portugal
| | - Berta N. Estevinho
- LEPABE ‐ Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of EngineeringUniversity of Porto Porto Portugal
| | - Fernando Rocha
- LEPABE ‐ Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of EngineeringUniversity of Porto Porto Portugal
| |
Collapse
|
37
|
Moeini A, Pedram P, Makvandi P, Malinconico M, Gomez d'Ayala G. Wound healing and antimicrobial effect of active secondary metabolites in chitosan-based wound dressings: A review. Carbohydr Polym 2020; 233:115839. [PMID: 32059889 DOI: 10.1016/j.carbpol.2020.115839] [Citation(s) in RCA: 326] [Impact Index Per Article: 81.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 01/06/2020] [Accepted: 01/06/2020] [Indexed: 02/06/2023]
Abstract
Wound healing can lead to complex clinical problems, hence finding an efficient approach to enhance the healing process is necessary. An ideal wound dressing should treat wounds at reasonable costs, with minimal inconveniences for the patient. Chitosan is one of the most investigated biopolymers for wound healing applications due to its biocompatibility, biodegradability, non-toxicity, and antimicrobial activity. Moreover, chitosan and its derivative have attracted numerous attentions because of the accelerating wound healing, and easy processability into different forms (gels, foams, membranes, and beads). All these properties make chitosan-based materials particularly versatile and promising for wound dressings. Besides, secondary natural metabolites could potentially act like the antimicrobial and anti-inflammatory agents and accelerate the healing process. This review collected almost all studies regarding natural compounds applications in wound healing by focusing on the chitosan-based bioactive wound dressing systems. An accurate analysis of different chitosan formulations and the influence of bioactive compounds on their wound healing properties are reported.
Collapse
Affiliation(s)
- Arash Moeini
- Department of Chemical Sciences, Universityof Naples "Federico II", Italy.
| | - Parisa Pedram
- Department of Chemical, Materialsand Industrial Production Engineering, University of Naples Federico II, Italy; Center for Advanced Biomaterials for Healthcare, Istituto Italiano di Tecnologia (IIT@CRIB), Italy
| | - Pooyan Makvandi
- Institute for Polymers, Composites and Biomaterials, National Research Council, Italy; Department of Medical Nanotechnology, Faculty of Advanced Technology in Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Mario Malinconico
- Institute for Polymers, Composites and Biomaterials, National Research Council, Italy
| | | |
Collapse
|
38
|
de Boer FY, Imhof A, Velikov KP. Photo-stability of lutein in surfactant-free lutein-zein composite colloidal particles. Food Chem X 2019; 5:100071. [PMID: 31867578 PMCID: PMC6906682 DOI: 10.1016/j.fochx.2019.100071] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 11/14/2019] [Accepted: 11/18/2019] [Indexed: 11/20/2022] Open
Abstract
Lutein-zein nanoparticles were successfully synthesized. Photo-stability of lutein-zein particles was improved, compared to pure lutein. Ascorbic acid had a positive effect on the photo-stability of the dispersions.
The ability of nanoparticles from the plant protein zein to protect lutein from light degradation was studied under various conditions. Lutein-zein nanoparticles were synthesized, after zein purification, by anti-solvent precipitation. Particle sizes, ranging from 25 to 75 nm, measured by dynamic light scattering, were tuned by varying zein concentrations in the solvent phase (before anti-solvent precipitation), which was linked to the encapsulation efficiency. However, changes in particle sizes did not result in significant changes in photo-stability. Zein-lutein nanoparticles showed increased photo-stability of lutein when compared to lutein dispersions in water. To further promote the lutein stability, ascorbic acid was used as an antioxidant in the aqueous dispersion. The addition of ascorbic acid to lutein-zein particles resulted in dispersions with similar properties. However, the photo-stability of lutein in dispersions stabilized with ascorbic acid improved significantly compared to samples without ascorbic acid or to pure lutein dispersions (about 25% increased relative stability).
Collapse
Affiliation(s)
- Frankjen Ynske de Boer
- Soft Condensed Matter & Biophysics, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 1, 3584 CC Utrecht, the Netherlands
| | - Arnout Imhof
- Soft Condensed Matter & Biophysics, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 1, 3584 CC Utrecht, the Netherlands
| | - Krassimir Petkov Velikov
- Soft Condensed Matter & Biophysics, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 1, 3584 CC Utrecht, the Netherlands.,Unilever R&D Vlaardingen, Olivier Van Noortlaan 120, 3133 AT Vlaardingen, the Netherlands.,Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, the Netherlands
| |
Collapse
|
39
|
CHANG D, HAYAT K, ABBAS S, ZHANG X. Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.02918] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Dawei CHANG
- Shaanxi University of Science and Technology, P R China
| | | | - Shabbar ABBAS
- COMSATS Institute of Information Technology, Pakistan
| | | |
Collapse
|
40
|
Pectin/PEG food grade hydrogel blend for the targeted oral co-delivery of nutrients. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.06.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
41
|
Hudiyanti D, Hamidi NI, Anugrah DSB, Salimah SNM, Siahaan P. Encapsulation of Vitamin C in Sesame Liposomes: Computational and Experimental Studies. OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0061] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractAn experimental and computational study was carried out for encapsulation of vitamin C in sesame, Sesamum indicum L., liposomes. Based on computational studies, the packing parameter (P) of sesame phospholipids was found to be 0.64 ± 0.09. This indicates that the molecular shape of sesame phospholipids is in the form of truncated cone and, in aqueous solution, it self-assembles to form liposomes. In the liposomes, no chemical interaction was observed between phospholipid molecules and vitamin C. However, medium-strength hydrogen bonds (Ei) from -87.6 kJ/mol to -82.02 kJ/mol with bond lengths ranging from 1.746 Å to 1.827 Å were formed between vitamin C and phospholipid molecules. Because of this weak interaction, vitamin C gets released easily from the inner regions of liposome. Empirical experiments were performed to confirm the computation outcomes, where sesame liposomes were found to encapsulate almost 80% of vitamin C in their interior cavities. During the 8 days storage, release of vitamin C occurred gradually from the liposome system, which signifies week interactions in the liposome membranes amongst phospholipid molecules and vitamin C.
Collapse
Affiliation(s)
- Dwi Hudiyanti
- Chemistry Department, Diponegoro University, Semarang, Indonesia
| | - Noor Ichsan Hamidi
- Undergraduate Program, Chemistry Department, Diponegoro University, Semarang, Indonesia
| | | | | | | |
Collapse
|
42
|
Gonçalves A, Estevinho BN, Rocha F. Formulation approaches for improved retinoids delivery in the treatment of several pathologies. Eur J Pharm Biopharm 2019; 143:80-90. [PMID: 31446044 DOI: 10.1016/j.ejpb.2019.08.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 06/25/2019] [Accepted: 08/21/2019] [Indexed: 01/07/2023]
Abstract
Retinoid acid (RA) and other retinoids are extensively used as therapeutic agents in the treatment of several types of cancer and skin disorders. However, the efficiency of these medical agents is compromised due to the unsatisfactory concentration of retinoids in the target cells/tissues. Furthermore, severe side-effects are related to retinoids administration. Incorporation of retinoids into carrier-based delivery systems using encapsulation technology has been proposed in order to overcome the limitations of using free retinoids in the treatment of several pathologies. The present work starts exploring the competences and the difficulties of using retinoids in health care. The metabolism and the main considerations about the mechanism of action of retinoids are also discussed. The final sections are focused on the most recent studies about RA controlled delivery systems to be used in the medical field.
Collapse
Affiliation(s)
- Antónia Gonçalves
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Berta N Estevinho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - Fernando Rocha
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| |
Collapse
|
43
|
Barra PA, Márquez K, Gil-Castell O, Mujica J, Ribes-Greus A, Faccini M. Spray-Drying Performance and Thermal Stability of L-Ascorbic Acid Microencapsulated with Sodium Alginate and Gum Arabic. Molecules 2019; 24:molecules24162872. [PMID: 31394884 PMCID: PMC6721127 DOI: 10.3390/molecules24162872] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 07/05/2019] [Accepted: 07/07/2019] [Indexed: 11/24/2022] Open
Abstract
The potential of sodium alginate (ALG) and gum arabic (GA) as wall polymers for L-ascorbic acid (AA) encapsulation as a tool for their preservation against the thermo-oxidative degradation was investigated. The influence of such polymers used as wall material on the AA-content, size, encapsulation efficiency, encapsulation yield and thermo-oxidative stability were evaluated. The AA-microparticles were obtained using the spray-drying technique. An experimental Taguchi design was employed to assess the influence of the variables in the encapsulation process. The microparticles morphology and size distribution were characterized by scanning electron microscopy and laser diffraction. The thermal stability of AA microparticles was studied by differential scanning calorimetry and thermogravimetry analysis. This work points out the viability to encapsulate AA using GA and ALG through a spray-drying process. In general, a product yield ranging from 35.1% to 83.2% and an encapsulation efficiency above 90% were reached. Spherical microparticles with a smooth surface were obtained with a mean diameter around 6 μm and 9 μm for the those prepared with GA and ALG, respectively. The thermo-oxidative analysis showed that both polymers allow maintaining AA stable up to 188 °C, which is higher than the traditional processing temperature used in the fish feed industry.
Collapse
Affiliation(s)
- Pabla A Barra
- R&D Department, Leitat Chile, Calle Román Díaz 532, Providencia, Santiago 7500724, Chile
| | - Katherine Márquez
- R&D Department, Leitat Chile, Calle Román Díaz 532, Providencia, Santiago 7500724, Chile
| | - Oscar Gil-Castell
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
- Departament d'Enginyeria Química, Escola Tècnica Superior d'Enginyeria, Universitat de València, Av. de la Universitat, s/n, 46100 Burjassot, Spain
| | - Javiera Mujica
- Centro de Excelencia en Nanotecnología (CEN) Chile, Calle Román Diaz 532, Providencia, Santiago 7500724, Chile
| | - Amparo Ribes-Greus
- Departament d'Enginyeria Química, Escola Tècnica Superior d'Enginyeria, Universitat de València, Av. de la Universitat, s/n, 46100 Burjassot, Spain
| | - Mirko Faccini
- R&D Department, Leitat Chile, Calle Román Díaz 532, Providencia, Santiago 7500724, Chile.
- Materials Chemistry Division, Leitat Technological Center, C/Pallars 179-185, 08005 Barcelona, Spain.
| |
Collapse
|
44
|
Taheri A, Jafari SM. Gum-based nanocarriers for the protection and delivery of food bioactive compounds. Adv Colloid Interface Sci 2019; 269:277-295. [PMID: 31132673 DOI: 10.1016/j.cis.2019.04.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/09/2019] [Accepted: 04/24/2019] [Indexed: 11/28/2022]
Abstract
Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
Collapse
Affiliation(s)
- Afsaneh Taheri
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| |
Collapse
|
45
|
Hudiyanti D, Aminah S, Hikmahwati Y, Siahaan P. Cholesterol implications on coconut liposomes encapsulation of beta-carotene and vitamin C. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1757-899x/509/1/012037] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
46
|
Carvalho JDDS, Oriani VB, de Oliveira GM, Hubinger MD. Characterization of ascorbic acid microencapsulated by the spray chilling technique using palm oil and fully hydrogenated palm oil. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
47
|
Rodrigues da Cruz MC, Andreotti Dagostin JL, Perussello CA, Masson ML. Assessment of physicochemical characteristics, thermal stability and release profile of ascorbic acid microcapsules obtained by complex coacervation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.043] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
48
|
Cruz MCR, Perussello CA, Masson ML. Microencapsulated ascorbic acid: Development, characterization, and release profile in simulated gastrointestinal fluids. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12922] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | - Maria Lúcia Masson
- Department of Chemical Engineering, Graduate Program in Food EngineeringFederal University of Paraná Curitiba Brazil
| |
Collapse
|
49
|
Physical and chemical stability of l-ascorbic acid microencapsulated into taro starch spherical aggregates by spray drying. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
50
|
Sharif HR, Williams PA, Sharif MK, Abbas S, Majeed H, Masamba KG, Safdar W, Zhong F. Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.01.002] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|