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Yu D, Li H, Liu Y, Yang X, Yang W, Fu Y, Zuo YA, Huang X. Application of the molecular dynamics simulation GROMACS in food science. Food Res Int 2024; 190:114653. [PMID: 38945587 DOI: 10.1016/j.foodres.2024.114653] [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: 02/01/2024] [Revised: 06/14/2024] [Accepted: 06/15/2024] [Indexed: 07/02/2024]
Abstract
Food comprises proteins, lipids, sugars and various other molecules that constitute a multicomponent biological system. It is challenging to investigate microscopic changes in food systems solely by performing conventional experiments. Molecular dynamics (MD) simulation serves as a crucial bridge in addressing this research gap. The Groningen Machine for Chemical Simulations (GROMACS) is an open-source, high-performing molecular dynamics simulation software that plays a significant role in food science research owing to its high flexibility and powerful functionality; it has been used to explore the molecular conformations and the mechanisms of interaction between food molecules at the microcosmic level and to analyze their properties and functions. This review presents the workflow of the GROMACS software and emphasizes the recent developments and achievements in its applications in food science research, thus providing important theoretical guidance and technical support for obtaining an in-depth understanding of the properties and functions of food.
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Affiliation(s)
- Dongping Yu
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Haiping Li
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Yuzi Liu
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Xingqun Yang
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Wei Yang
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yiran Fu
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yi-Ao Zuo
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Xianya Huang
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
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Hameed S, Sharif S, Ovais M, Xiong H. Emerging trends and future challenges of advanced 2D nanomaterials for combating bacterial resistance. Bioact Mater 2024; 38:225-257. [PMID: 38745587 PMCID: PMC11090881 DOI: 10.1016/j.bioactmat.2024.04.033] [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: 03/11/2024] [Revised: 04/25/2024] [Accepted: 04/29/2024] [Indexed: 05/16/2024] Open
Abstract
The number of multi-drug-resistant bacteria has increased over the last few decades, which has caused a detrimental impact on public health worldwide. In resolving antibiotic resistance development among different bacterial communities, new antimicrobial agents and nanoparticle-based strategies need to be designed foreseeing the slow discovery of new functioning antibiotics. Advanced research studies have revealed the significant disinfection potential of two-dimensional nanomaterials (2D NMs) to be severed as effective antibacterial agents due to their unique physicochemical properties. This review covers the current research progress of 2D NMs-based antibacterial strategies based on an inclusive explanation of 2D NMs' impact as antibacterial agents, including a detailed introduction to each possible well-known antibacterial mechanism. The impact of the physicochemical properties of 2D NMs on their antibacterial activities has been deliberated while explaining the toxic effects of 2D NMs and discussing their biomedical significance, dysbiosis, and cellular nanotoxicity. Adding to the challenges, we also discussed the major issues regarding the current quality and availability of nanotoxicity data. However, smart advancements are required to fabricate biocompatible 2D antibacterial NMs and exploit their potential to combat bacterial resistance clinically.
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Affiliation(s)
- Saima Hameed
- Institute for Advanced Study, Shenzhen University, Shenzhen, 518060, PR China
- School of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen, 518060, PR China
| | - Sumaira Sharif
- Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore, Pakistan
| | - Muhammad Ovais
- BGI Genomics, BGI Shenzhen, Shenzhen, 518083, Guangdong, PR China
| | - Hai Xiong
- Institute for Advanced Study, Shenzhen University, Shenzhen, 518060, PR China
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Zhan S, He M, Wu Y, Ouyang J. Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolate. Food Chem 2024; 446:138803. [PMID: 38412810 DOI: 10.1016/j.foodchem.2024.138803] [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: 09/21/2023] [Revised: 01/25/2024] [Accepted: 02/17/2024] [Indexed: 02/29/2024]
Abstract
The objective of this study was to enhance the bioavailability and stability of curcumin (Cur) by encapsulating it in corn starch (CS)/octenylsuccinic acid modified (OSA)-starch-whey protein isolate (WPI) emulsion gels (EGs). As the volume fraction of the oil phase increased, the droplet size and ζ- potential of the EGs decreased. The encapsulation efficiency and bioavailability of Cur in CS/OSA-starch-WPI EGs with a 60% oil ratio were 96.0% and 67.3%, respectively. The release rate of free fatty acid and the bioavailability of Cur from the EGs after digestion were significantly higher compared to Cur dissolved in oil. EGs with an oil phase volume fraction of 75% and 80% demonstrated greater protection against light irradiation but were less effective against UV irradiation compared to EGs with a 60% oil phase volume fraction. Encapsulation in EGs proved to be an effective method for enhancing the bioavailability and stability of Cur.
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Affiliation(s)
- Siyuan Zhan
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Mohe He
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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Matić M, Stupar A, Pezo L, Đerić Ilić N, Mišan A, Teslić N, Pojić M, Mandić A. Eco-Friendly Extraction: A green approach to maximizing bioactive extraction from pumpkin ( Curcubita moschata L.). Food Chem X 2024; 22:101290. [PMID: 38586223 PMCID: PMC10998083 DOI: 10.1016/j.fochx.2024.101290] [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: 11/27/2023] [Revised: 02/01/2024] [Accepted: 03/12/2024] [Indexed: 04/09/2024] Open
Abstract
The research focused on optimizing the accelerated solvent extraction (ASE) of carotenoids and polyphenols from pumpkin powder. The study optimized accelerated solvent extraction (ASE) of carotenoids and polyphenols from pumpkin powder. Using a mix of standard score (SS) and artificial neural network (ANN) methods, the extraction process was fine-tuned. The ANN model assessed extraction parameters' significance, achieving high predictability for total carotenoid content (TCC), total phenolic content (TPC), and free radical scavenging capacity (DPPH and ABTS methods). The analysis highlighted the most effective extraction at 50 % concentration, 120 °C temperature, 5 min duration, and 2 cycles, yielding high carotenoid and phenolic content (TCC 571.49 µg/g, TPC 7.85 mg GAE/g). HPLC-DAD profiles of the optimized ASE extract confirmed major carotenoids and phenolic compounds. Strong correlations were found between bioactive compounds and antioxidant activity, emphasizing potential health benefits.
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Affiliation(s)
- Milana Matić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11000 Belgrade, Serbia
| | - Nataša Đerić Ilić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
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Du L, Meng Z. Carrageenan-induced conjugated oat protein isolate microgel particles as structure modulators in fat analogues and their digestion behaviors. J Colloid Interface Sci 2024; 674:663-676. [PMID: 38950465 DOI: 10.1016/j.jcis.2024.06.107] [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: 11/25/2023] [Revised: 04/09/2024] [Accepted: 06/12/2024] [Indexed: 07/03/2024]
Abstract
HYPOTHESIS Engineering plant-based microgel particles (MPs) at a molecular scale is meaningful to prepare functional fat analogues. We hypothesize that oat protein isolate (OPI) and κ-carrageenan (CA) have synergy in MPs formation, using MPs with controllable structure, and further to fabricate fat analogues with adjustable characteristics is feasible. Their digestion fate will also be possibly modulated by interfacial coatings. EXPERIMENTS OPI-based conjugated MPs with tunable rigidities by changing crosslinking densities were designed. The relationship between microgel structures, and emulsion gel properties was explored through spectroscopy, microstructure, rheology and tribology. The delivery to lycopene, as well as inhibiting digestion behaviors of fat analogues was evaluated in a simulated gastro-intestinal tract. FINDINGS The rigidity of conjugated MPs could be tailored to optimize the performance of fat analogues. OPI-1 %CA MPs could stabilize emulsions up to 95 % oil fraction with fine texture. Tribological behaviors had a dependence on microgel elasticity and interfacial coatings, medium hard MP-stabilized emulsion was less disrupted without coalescence after oral processing. Digestion was delayed by denser and harder MPs by softening the interfacial particle layer or limiting lipase accessibility. Softer conjugated MPs possessed better flexibility and were broken down more easily leading to a higher rate of lipid digestion.
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Affiliation(s)
- Liyang Du
- State Key Laboratory of Food Science and Resource, 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 Resource, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Liu Z, Wang H, Bu Y, Wu T, Chen X, Yan H, Lin Q. Fabrication of self-assembled micelles based on amphiphilic oxidized sodium alginate grafted oleoamine derivatives via Schiff base reduction amination reaction for delivery of hydrophobic food active ingredients. Int J Biol Macromol 2024; 257:128653. [PMID: 38072345 DOI: 10.1016/j.ijbiomac.2023.128653] [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: 08/30/2023] [Revised: 11/20/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
The application of hydrophobic β-carotene in the food industry are limited due to its susceptibility to light, high temperature, pH value, and other factors, leading to poor stability and low bioavailability. To address this problem, we adopt a more green and environmentally friendly reducing agent, 2-methylpyridine borane complex (pic-BH3), instead of traditional sodium borohydride, to achieve the simple green and efficient synthesis of amphiphilic oxidized sodium alginate grafted oleoamine derivatives (OSAOLA) through the reduction amination reaction of Schiff base. The resultant OSAOLA with the degree of substitution (DS) of 7.2 %, 23.6 %, and 38.8 % were synthesized, and their CMC values ranged from 0.0095 to 0.062 mg/mL, indicating excellent self-assembly capability in aqueous solution. Meanwhile, OSAOLA showed no obvious cytotoxicity to RAW 264.7 cells, thus revealing good biocompatibility. Furthermore, β-carotene, as the hydrophobic active ingredients in foods was successfully encapsulated in the OSAOLA micelles by ultrasonic-dialysis method. The prepared drug-loaded OSAOLA micelles could maintain good stability when stored at room temperature for 7 d. Additionally, they were able to continuously release β-carotene and exert long-term effects in pH 7.4 PBS at 37 °C, effectively improving the bioavailability of β-carotene, which exhibited tremendous application potential in functional food and biomedical fields.
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Affiliation(s)
- Zhaowen Liu
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; College of Pharmacy, Gannan Medical University, Ganzhou 341000, Jiangxi, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Hongcai Wang
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Yanan Bu
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Ting Wu
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Xiuqiong Chen
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Huiqiong Yan
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China.
| | - Qiang Lin
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
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Wang Q, Wang X, Cai D, Yu J, Chen X, Niu W, Wang S, Liu X, Zhou D, Yin F. Hydrolysis and Transport Characteristics of Phospholipid Complex of Alkyl Gallates: Potential Sustained Release of Alkyl Gallate and Gallic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2145-2153. [PMID: 38226868 DOI: 10.1021/acs.jafc.3c05731] [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: 01/17/2024]
Abstract
Phospholipid complexes of alkyl gallates (A-GAs) including ethyl gallate (EG), propyl gallate (PG), and butyl gallate (BG) were successfully prepared by the thin film dispersion method. HPLC-UV analysis in an everted rat gut sac model indicated that A-GAs can be liberated from phospholipid complexes, which were further hydrolyzed by intestinal lipase to generate free gallic acid (GA). Both A-GAs and GA are able to cross the membrane, and the hydrolysis rate of A-GAs and the transport rate of GA are positively correlated with the alkyl chain length. Especially, compared with the corresponding physical mixtures, the phospholipid complexes exhibit slower sustained-release of A-GAs and GA. Therefore, the formation of phospholipid complexes is an effective approach to prolong the residence time in vivo and additionally enhance the bioactivities of A-GAs and GA. More importantly, through regulating the carbon skeleton lengths, controlled-release of alkyl gallates and gallic acid from phospholipid complexes will be achieved.
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Affiliation(s)
- Qian Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xinmiao Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Dong Cai
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Jinghan Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xuan Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, People's Republic of China
| | - Weiyuan Niu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Siya Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xiaoyang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Fawen Yin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
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Ahmadzadeh S, Lenie MDR, Mirmahdi RS, Ubeyitogullari A. Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37882785 DOI: 10.1080/10408398.2023.2273446] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2023]
Abstract
Bioactive compounds (BCs) provide numerous health benefits by interacting with one or more components of living tissues and systems. However, despite their potential health benefits, most of the BCs have low bioaccessibility and bioavailability, hindering their potential health-promoting activities. The conventional encapsulation techniques are time-consuming and have major limitations in their food applications, including the use of non-food grade chemicals, undesired sensory attributes, and storage stability issues. A cutting-edge, new technique based on 3D printing can assist in resolving the problems associated with conventional encapsulation technologies. 3D food printing can help protect BCs by incorporating them precisely into three-dimensional matrices, which can provide (i) protection during storage, (ii) enhanced bioavailability, and (iii) effective delivery and controlled release of BCs. Recently, various 3D printing techniques and inks have been investigated in order to create delivery systems with different compositions and geometries, as well as diverse release patterns. This review emphasizes the advances in 3D printing-based encapsulation approaches, leading to enhanced delivery systems and customized food formulations.
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Affiliation(s)
- Safoura Ahmadzadeh
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | | | | | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, USA
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Yan Y, Liu Y, Zeng C, Xia H. Effect of Digestion on Ursolic Acid Self-Stabilized Water-in-Oil Emulsion: Role of Bile Salts. Foods 2023; 12:3657. [PMID: 37835309 PMCID: PMC10572770 DOI: 10.3390/foods12193657] [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: 08/28/2023] [Revised: 09/25/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Exploring the effect of bile salts on the properties of emulsion carriers containing hydrophobic bioactive compounds is particularly critical to understanding the stability and bioavailability of these hydrophobic bioactive compounds in the digestive process. In this study, the effects of bile salts on the stability and digestive characteristics of the ursolic acid (UA) self-stabilized water-in-oil (W/O) emulsion were investigated via static and dynamic (with or without enzyme) in vitro simulated digestive systems. The results showed that under the static system, the basic conditions had less interference, while the bile salts had a significant effect on the appearance and microstructure of the emulsion. The primary mechanism of emulsion instability is hydrophobic binding and depletion flocculation. Under the dynamic condition, it was found that the low concentrations of bile salts can promote the release amount and the rate of free fatty acids via displacement, while high concentrations of bile salts inhibit the decomposition of lipid, which may be related to the secondary coverage formed at the interface by the bile salts. These findings provide a theoretical basis for understanding the digestive behavior of the UA emulsion and its interaction with bile salts, which are conducive to developing and designing new emulsions to improve the bioaccessibility of UA.
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Affiliation(s)
- Yumeng Yan
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (Y.Y.); (Y.L.); (C.Z.)
- Department of Food Science and Technology, College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Yugang Liu
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (Y.Y.); (Y.L.); (C.Z.)
| | - Chaoxi Zeng
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (Y.Y.); (Y.L.); (C.Z.)
| | - Huiping Xia
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (Y.Y.); (Y.L.); (C.Z.)
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Lee TK, Hur G, Choi J, Ban C, Kim JY, Yang H, Park JHY, Lee KW, Kim JH. Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil. Food Sci Biotechnol 2023; 32:1269-1279. [PMID: 37362810 PMCID: PMC10290006 DOI: 10.1007/s10068-023-01304-2] [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: 02/27/2023] [Revised: 03/10/2023] [Accepted: 03/19/2023] [Indexed: 04/07/2023] Open
Abstract
The effect of nanoemulsions on the stability and bioavailability of sulforaphene (SFEN) in radish seed extract (RSE) was investigated. Four types of oil were used as lipid ingredients of the nanoemulsions: soybean, high oleic acid sunflower, coconut, and hydrogenated palm oils. SFEN in RSE nanoemulsions showed greater stability to temperature, acid, and alkaline conditions than SFEN in RSE suspended in water (RSE-S). Particularly under alkaline conditions, the half-life of SFEN in the nanoemulsion with high oleic sunflower oil (RSE-HOSO) was 8 times longer than that of RSE-S. Furthermore, in the pharmacokinetics study, it was observed that AUC0-8 increased and oral clearance (CL/F) decreased significantly in rats orally administered RSE-HOSO compared with RSE-S (p < 0.05). This study indicates that the type of oil used in nanoemulsions affects the stability and bioavailability of SFEN in RSE. These results may provide a guideline for the development of functional foods containing RSE. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01304-2.
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Affiliation(s)
- Tae Kyung Lee
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Republic of Korea
| | - Gihyun Hur
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Republic of Korea
| | - Jeongyoon Choi
- Department of Next Generation Applied Sciences, Graduate School, Sungshin Women’s University, Seoul, 01133 Republic of Korea
| | - Choongjin Ban
- Department of Environmental Horticulture, University of Seoul, Seoul, 02504 Republic of Korea
| | - Jong-Yea Kim
- Department of Food Science and Biotechnology, Institute of Fermentation and Brewing, Kangwon National University, Chuncheon, 24341 Republic of Korea
| | - Hee Yang
- Department of Food and Nutrition, Kookmin University, Seoul, 02707 Republic of Korea
| | - Jung Han Yoon Park
- Bio-MAX Institute, Seoul National University, Seoul, 08826 Republic of Korea
| | - Ki Won Lee
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul, 08826 Republic of Korea
- Bio-MAX Institute, Seoul National University, Seoul, 08826 Republic of Korea
- Advanced Institute of Convergence Technology, Seoul National University, Suwon, 16229 Republic of Korea
| | - Jong Hun Kim
- Department of Food Science and Biotechnology, Institute for Basic Sciences, Sungshin Women’s University, Seoul, 01133 Republic of Korea
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Nicolescu A, Babotă M, Barros L, Rocchetti G, Lucini L, Tanase C, Mocan A, Bunea CI, Crișan G. Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods. Front Nutr 2023; 10:1184535. [PMID: 37575331 PMCID: PMC10415696 DOI: 10.3389/fnut.2023.1184535] [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: 03/11/2023] [Accepted: 06/15/2023] [Indexed: 08/15/2023] Open
Abstract
Nutraceuticals and functional foods are composed of especially complex matrices, with polyphenols, carotenoids, minerals, and vitamins, among others, being the main classes of phytochemicals involved in their bioactivities. Despite their wide use, further investigations are needed to certify the proper release of these phytochemicals into the gastrointestinal medium, where the bioaccessibility assay is one of the most frequently used method. The aim of this review was to gather and describe different methods that can be used to assess the bioaccessibility of nutraceuticals and functional foods, along with the most important factors that can impact this process. The link between simulated digestion testing of phytochemicals and their in vitro bioactivity is also discussed, with a special focus on the potential of developing nutraceuticals and functional foods from simple plant materials. The bioactive potential of certain classes of phytochemicals from nutraceuticals and functional foods is susceptible to different variations during the bioaccessibility assessment, with different factors contributing to this variability, namely the chemical composition and the nature of the matrix. Regardless of the high number of studies, the current methodology fails to assume correlations between bioaccessibility and bioactivity, and the findings of this review indicate a necessity for updated and standardized protocols.
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Affiliation(s)
- Alexandru Nicolescu
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Mihai Babotă
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Department of Pharmaceutical Botany, Faculty of Pharmacy, “George Emil Palade” University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania
| | - Lillian Barros
- Centro de Investigação de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Corneliu Tanase
- Department of Pharmaceutical Botany, Faculty of Pharmacy, “George Emil Palade” University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania
| | - Andrei Mocan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Claudiu I. Bunea
- Viticulture and Oenology Department, Advanced Horticultural Research Institute of Transylvania, Faculty of Horticulture and Business in Rural Development, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Gianina Crișan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
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12
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Nemli E, Capanoglu E, McClements DJ, Tomas M. Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce. Food Chem 2023; 424:136395. [PMID: 37263092 DOI: 10.1016/j.foodchem.2023.136395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 05/01/2023] [Accepted: 05/13/2023] [Indexed: 06/03/2023]
Abstract
In this study, tomato sauces were prepared by adding different levels of emulsified oil (0, 5, 10, or 20 wt%) to tomato pomace. The effects of adding these excipient emulsions on the concentration, bioaccessibility, and bioactivity of the carotenoids and phenolics in the tomato sauces were then determined. The carotenoid and phenolic profiles were analyzed by HPLC and LC-MS/MS, respectively. The bioaccessibility values of the lycopene, lutein, and β-carotene were around 36-82%, 73-112%, and 67-94% for tomato sauces with excipient emulsions, respectively. In contrast, they were considerably lower for tomato sauces without excipient emulsions, being around 24-31%, 69-71%, and 45-62%, respectively. The TPC and TAC values of the tomato sauces with the excipient emulsions were significantly higher than those without. Considerably higher concentrations of carotenoids and phenolic compounds were detected in the tomato sauce samples containing the excipient emulsions. These results suggest that the presence of the oil droplets increased the extractability, stability, and bioaccessibility of the nutraceuticals in the tomato sauce.
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Affiliation(s)
- Elifsu Nemli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
| | | | - Merve Tomas
- Department of Food Engineering, Faculty of Enginering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey.
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13
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Dima C, Assadpour E, Nechifor A, Dima S, Li Y, Jafari SM. Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies. Crit Rev Food Sci Nutr 2023:1-39. [PMID: 37096550 DOI: 10.1080/10408398.2023.2199861] [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: 04/26/2023]
Abstract
Foods are complex biosystems made up of a wide variety of compounds. Some of them, such as nutrients and bioactive compounds (bioactives), contribute to supporting body functions and bring important health benefits; others, such as food additives, are involved in processing techniques and contribute to improving sensory attributes and ensuring food safety. Also, there are antinutrients in foods that affect food bioefficiency and contaminants that increase the risk of toxicity. The bioefficiency of food is evaluated with bioavailability which represents the amount of nutrients or bioactives from the consumed food reaching the organs and tissues where they exert their biological activity. Oral bioavailability is the result of some physicochemical and biological processes in which food is involved such as liberation, absorption, distribution, metabolism, and elimination (LADME). In this paper, a general presentation of the factors influencing oral bioavailability of nutrients and bioactives as well as the in vitro techniques for evaluating bioaccessibility and is provided. In this context, a critical analysis of the effects of physiological factors related to the characteristics of the gastrointestinal tract (GIT) on oral bioavailability is discussed, such as pH, chemical composition, volumes of gastrointestinal (GI) fluids, transit time, enzymatic activity, mechanical processes, and so on, and the pharmacokinetics factors including BAC and solubility of bioactives, their transport across the cell membrane, their biodistribution and metabolism. The impact of matrix and food processing on the BAC of bioactives is also explained. The researchers' recent concerns for improving oral bioavailability of nutrients and food bioactives using both traditional techniques, for example, thermal treatments, mechanical processes, soaking, germination and fermentation, as well as food nanotechnologies, such as loading of bioactives in different colloidal delivery systems (CDSs), is also highlighted.
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Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Alexandru Nechifor
- Faculty of Medicine and Pharmacy - Medical Clinical Department, Dunarea de Jos" University of Galati, Galati, Romania
| | - Stefan Dima
- Faculty of Science and Environment, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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14
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Zhang Y, Zhang T, Dong C, Zhao R, Zhang X, Wang C. Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility. Food Chem 2023; 417:135879. [PMID: 36933434 DOI: 10.1016/j.foodchem.2023.135879] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 02/20/2023] [Accepted: 03/03/2023] [Indexed: 03/11/2023]
Abstract
Lycopene-loaded emulsions were formulated with whey protein isolate (WPI) covalently modified with high methoxylated pectin (HMP) or/and chlorogenic acid (CA) prepared by dry heating or/and alkali grafting. Covalent WPI products were confirmed by SDS-PAGE and degree of graft/CA binding equivalent values. The α-helix and β-sheet percentage, surface hydrophobicity and fluorescence intensity of WPI decreased significantly (p < 0.05) upon binding. Both binary and ternary complexes enhanced the stability of the emulsions, and lycopene retained more after UV irradiation, thermal treatment, storage, compared with emulsions stabilized by WPI, with the best protection by both ternary complexes. In vitro simulated digestion results showed that free fatty acids were released in the order of WPI > WPI-HMP > WPI-CA > WPI-HMP-CA ≈ WPI-CA-HMP. Bio-accessibility analysis showed the same trend as the fatty acid release rate. These results may provide a theoretical basis for applications of conjugating protein with polysaccharide or/and polyphenol emulsions.
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Affiliation(s)
- Yuanyuan Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China; School of Grains, Jilin Business and Technology College, Changchun, Jilin 130507, China
| | - Tiehua Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Chao Dong
- Key Laboratory of Pathobiology, Ministry of Education, Jilin University, Changchun 130021, China
| | - Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Xiaoge Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
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15
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He X, Zhang C, Amirsaadat S, Jalil AT, Kadhim MM, Abasi M, Pilehvar Y. Curcumin-Loaded Mesenchymal Stem Cell-Derived Exosomes Efficiently Attenuate Proliferation and Inflammatory Response in Rheumatoid Arthritis Fibroblast-Like Synoviocytes. Appl Biochem Biotechnol 2023; 195:51-67. [PMID: 35932371 DOI: 10.1007/s12010-022-04090-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/15/2022] [Indexed: 01/13/2023]
Abstract
This study aimed to evaluate the potential of mesenchymal stem cell-derived exosomes loaded with curcumin (Curc-Exos) as an effective therapeutic strategy for rheumatoid arthritis through modulation of proliferation and inflammatory response in HIG-82 synovial cells. For this purpose, Exos were isolated and characterized with BCA protein assay, DLS, FE-SEM, and TEM. The Curc was embedded by mixing it with Exos in a 1:4 ratio. It was found that the Curc stability has improved after loading on Exos compared to the free Curc. Besides, the in vitro studies using LPS-stimulated HIG-82 synovial cells indicated the efficiency of Curc-Exos in enhancing cytotoxicity and apoptosis compared to the free Curc treatment. It was also revealed that Curc-Exos significantly could reduce the expression levels of anti-apoptotic proteins IAP1 and IAP2 and inflammatory mediators including IL-6, TNF-α, MMP1, and PGE2. This preliminary study confirmed the suitability of Curc-Exos in counteracting the proliferation and inflammatory response of rheumatoid arthritis synovial fibroblasts in vitro.
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Affiliation(s)
- Xinghong He
- Department of Rehabilitation Medicine, Hezhou Traditional Chinese Medicine Hospital, Hezhou, 542899, China
| | - Chong Zhang
- Department of Rehabilitation Medicine, First Affiliated Hospital of Guangzhou University of Traditional Chinese Medicine, Guangzhou, 510000, China
| | - Soumaye Amirsaadat
- Stem Cell Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Abduladheem Turki Jalil
- Medical Laboratory Techniques Department, Al-Mustaqbal University College, Babylon, Hilla, 51001, Iraq
| | - Mustafa M Kadhim
- Medical Laboratory Techniques Department, Al-Farahidi University, Baghdad, Iraq.,Department of Dentistry, Kut University College, Kut, Wasit, Iraq
| | - Mozhgan Abasi
- Immunogenetics Research Center, Department of Tissue Engineering and Applied Cell Sciences, Faculty of Advanced Technologies in Medicine, Mazandaran University of Medical Sciences, Sari, Iran.
| | - Younes Pilehvar
- Cellular and Molecular Research Center, Cellular and Molecular Medicine Research Institute, Urmia University of Medical Sciences, Urmia, Iran.
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16
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Zhan X, Wu Z, Chen Z, Cui X. Mechanism of the Micellar Solubilization of Curcumin by Mixed Surfactants of SDS and Brij35 via NMR Spectroscopy. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27155032. [PMID: 35956981 PMCID: PMC9370735 DOI: 10.3390/molecules27155032] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/05/2022] [Accepted: 08/05/2022] [Indexed: 11/28/2022]
Abstract
The micellar solubilization mechanism of curcumin by mixed surfactants of SDS and Brij35 was investigated at the molecular scale by NMR spectroscopy. Through the investigation of the micelle formation process, types and structures of mixed micelles and solubilization sites, the intrinsic factors influencing the solubilization capacity were revealed. For systems with αSDS = 0.5 and 0.2, the obtained molar solubilization ratios (MSRs) are consistent with the MSRideal values. However, for αSDS = 0.8, the solubilization capacity of curcumin is weakened compared to the MSRideal. Furthermore, only one single mixed SDS/Brij35 micelles are formed for αSDS = 0.5 and 0.2. However, for αSDS = 0.8, there are separate SDS-rich and Brij35-rich mixed micelles formed. In addition, NOESY spectra show that the interaction patterns of SDS and Brij35 in mixed micelles are similar for three systems, as are the solubilization sites of curcumin. Therefore, for αSDS = 0.5 and 0.2 with single mixed micelles formed, the solubility of curcumin depends only on the mixed micelle composition, which is almost equal to the surfactant molar ratio. Although curcumin is solubilized in both separate micelles at αSDS = 0.8, a less stable micelle structure may be responsible for the low solubility. This study provides new insights into the investigation and application of mixed micelle solubilization.
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17
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Safety Evaluation of Oleoresin-Based Turmeric Formulation: Assessment of Genotoxicity and Acute and Subchronic Oral Toxicity. BIOMED RESEARCH INTERNATIONAL 2022; 2022:5281660. [PMID: 35402613 PMCID: PMC8989493 DOI: 10.1155/2022/5281660] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 11/29/2021] [Accepted: 03/10/2022] [Indexed: 11/17/2022]
Abstract
Turmeric rhizome (Curcuma longa L.) has been used without concern for safety as a culinary spice and traditional medicine under the ancient Ayurvedic medicinal system of India dating back nearly 4000 years. This preclinical safety evaluation was done to determine the safety of an oleoresin-based turmeric extract (CURCUGEN®). Guidelines from the Organization for Economic Co-operation and Development (OECD) directed the assessment of safety for the in vitro and in vivo application of CURCUGEN®. Safety of the herbal medicine was evaluated through the toxicological assessment of acute, oral, and 90-day repeated dosing, genotoxicity, and mutagenicity study. Genotoxicity tests included the in vitro bacterial reverse mutation test, chromosomal aberration test, and in vivo micronucleus test. The single dose of CURCUGEN® administered orally (gavage) to Sprague-Dawley (SD) rats resulted in a LD50 of >5000 mg/kg body weight. The subchronic assessment of CURCUGEN®, as administered to SD rats over 90 days resulted in a no observed adverse effect level (NOAEL) of 2000 mg/kg body weight/day. CURCUGEN® did not elicit any genotoxic or clastogenic effect in genotoxicity tests. The battery of safety studies carried out demonstrated that CURCUGEN® showed no evidence of general toxicity or genotoxicity.
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18
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Luo H, Li Z, Straight CR, Wang Q, Zhou J, Sun Y, Lo CY, Yi L, Wu Y, Huang J, Wolfe W, Sutherland DZ, Miller MS, McClements DJ, Decker EA, Xiao H. Black pepper and vegetable oil-based emulsion synergistically enhance carotenoid bioavailability of raw vegetables in humans. Food Chem 2022; 373:131277. [PMID: 34799132 DOI: 10.1016/j.foodchem.2021.131277] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 09/25/2021] [Accepted: 09/28/2021] [Indexed: 11/16/2022]
Abstract
This study demonstrated the combination of black pepper and a canola oil-based emulsion synergistically enhanced carotenoid bioavailability of raw vegetables in humans. In a randomized crossover design, healthy young adults consumed (1) vegetable salad (control), (2) salad with canola oil emulsion (COE), (3) salad with black pepper (BP), and (4) salad with canola oil emulsion and black pepper (COE + BP). COE + BP led to a higher AUC0-10h of total plasma carotenoids (p < 0.0005) than the control (6.1-fold), BP (2.1-fold), and COE (3.0-fold). COE + BP increased AUC0-10h of plasma lutein, α-carotene, β-carotene, and lycopene by 4.8, 9.7, 7.6, and 5.5-fold than the control, respectively (p < 0.0001). COE + BP produced a significant synergy in increasing both Cmax and AUC0-10h of total carotenoids, α-carotene, β-carotene, and lycopene. Moreover, COE + BP produced a stronger enhancement on AUC0-10h of total carotenoids, α-carotene, β-carotene, and lycopene in females than in males.
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Affiliation(s)
- Haiyan Luo
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Zhengze Li
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Chad R Straight
- Department of Kinesiology, University of Massachusetts, Amherst, MA 01003, USA
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jiazhi Zhou
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yukun Sun
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Chia-Yu Lo
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Lingxiao Yi
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yanyan Wu
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jingyuan Huang
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - William Wolfe
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | | | - Mark S Miller
- Department of Kinesiology, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Institute for Applied Life Sciences, University of Massachusetts, Amherst, MA 01003, USA
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Institute for Applied Life Sciences, University of Massachusetts, Amherst, MA 01003, USA
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Institute for Applied Life Sciences, University of Massachusetts, Amherst, MA 01003, USA.
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19
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Liu F, Li M, Wang Q, Yan J, Han S, Ma C, Ma P, Liu X, McClements DJ. Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Crit Rev Food Sci Nutr 2022; 63:6423-6444. [PMID: 35213241 DOI: 10.1080/10408398.2022.2033683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
There are numerous challenges facing the modern food and agriculture industry that urgently need to be addressed, including feeding a growing global population, mitigating and adapting to climate change, decreasing pollution, waste, and biodiversity loss, and ensuring that people remain healthy. At the same time, foods should be safe, affordable, convenient, and delicious. The latest developments in science and technology are being deployed to address these issues. Some of the most important elements within this modern food design approach are encapsulated by the MATCHING model: Meat-reduced; Automation; Technology-driven; Consumer-centric; Healthy; Intelligent; Novel; and Globalization. In this review article, we focus on four key aspects that will be important for the creation of a new generation of healthier and more sustainable foods: emerging raw materials; structural design principles for creating innovative products; developments in eco-friendly packaging; and precision nutrition and customized production of foods. We also highlight some of the most important new developments in science and technology that are being used to create future foods, including food architecture, synthetic biology, nanoscience, and sensory perception.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2033683.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Moting Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shuang Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Peihua Ma
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
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20
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Mitchell CA, Dever JT, Gafner S, Griffiths JC, Marsman DS, Rider C, Welch C, Embry MR. The Botanical Safety Consortium: A public-private partnership to enhance the botanical safety toolkit. Regul Toxicol Pharmacol 2021; 128:105090. [PMID: 34863907 DOI: 10.1016/j.yrtph.2021.105090] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 11/16/2021] [Accepted: 11/29/2021] [Indexed: 12/31/2022]
Abstract
Botanical dietary supplement use is widespread and growing, therefore, ensuring the safety of botanical products is a public health priority. This commentary describes the mission and objectives of the Botanical Safety Consortium (BSC) - a public-private partnership aimed at enhancing the toolkit for conducting the safety evaluation of botanicals. This partnership is the result of a Memorandum of Understanding between the US FDA, the National Institute of Environmental Health Sciences, and the Health and Environmental Sciences Institute. The BSC serves as a global forum for scientists from government, academia, consumer health groups, industry, and non-profit organizations to work collaboratively on adapting and integrating new approach methodologies (NAMs) into routine botanical safety assessments. The objectives of the BSC are to: 1) engage with a group of global stakeholders to leverage scientific safety approaches; 2) establish appropriate levels of chemical characterization for botanicals as complex mixtures; 3) identify pragmatic, fit-for-purpose NAMs to evaluate botanical safety; 4) evaluate the application of these tools via comparison to the currently available safety information on selected botanicals; 5) and integrate these tools into a framework that can facilitate the evaluation of botanicals. Initially, the BSC is focused on oral exposure from dietary supplements, but this scope could be expanded in future phases of work. This commentary provides an overview of the structure, goals, and strategies of this initiative and insights regarding our first objectives, namely the selection and prioritization of botanicals based on putative toxicological properties.
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Affiliation(s)
| | | | | | | | | | - Cynthia Rider
- Division of the National Toxicology Program, National Institute of Environmental Health Sciences, Research Triangle Park, NC, USA
| | - Cara Welch
- US Food and Drug Administration, Silver Spring, MD, USA
| | - Michelle R Embry
- Health and Environmental Sciences Institute, Washington, DC, USA
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21
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Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility. Foods 2021; 10:foods10112646. [PMID: 34828927 PMCID: PMC8622530 DOI: 10.3390/foods10112646] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/29/2021] [Accepted: 10/29/2021] [Indexed: 01/05/2023] Open
Abstract
Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods.
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22
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Ding J, Dong Y, Huang G, Zhang Y, Jiang L, Sui X. Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes. Food Funct 2021; 12:10875-10886. [PMID: 34622257 DOI: 10.1039/d1fo01462e] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Natural soy oleosomes are known to have a remarkable stability, given the advantage of their sophisticated membrane. The aim of the present study is to examine the concept of fabricating a β-carotene emulsion stabilized by soy oleosin (OLE) and lecithin (LEC) mixtures mimicking the membrane composition of soy oleosomes while providing preferable stability and bioaccessibility. For this, the fabricated emulsion was characterized in terms of droplet size distribution, and emulsion structure, stability and digestion (release and absorption of lipophilic β-carotene). Compared to SPI/LEC (10 : 1) stabilized emulsions, the OLE/LEC (10 : 1) mixture stabilized emulsion exhibited the highest emulsifying activity index (EAI) and emulsifying stability index (ESI) values, and higher encapsulation efficiency. Results show that the β-carotene emulsion stabilized by OLE and LEC mixtures at the ratio of 10 : 1 (w/w) has the most uniform droplet distribution and highest stability. The in vitro gastrointestinal digestion test revealed that the β-carotene emulsion stabilized by OLE and LEC mixtures was digested more rapidly than the emulsion stabilized by soy protein isolate (SPI) and LEC mixtures. In turn, the bioaccessibility and cellular uptake of β-carotene were enhanced, resulting in a higher absorption, a desirable feature of nutrition delivery systems. Our results demonstrated a promising way to fabricate emulsions mimicking natural soy oleosomes.
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Affiliation(s)
- Jian Ding
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, 210023, China
| | - Yabo Dong
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Guo Huang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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Han J, Ye T, Liu YH, Chen X, Miao GP. Effects of food matrix and probiotics on the bioavailability of curcumin in different nanoformulations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5627-5635. [PMID: 33713049 DOI: 10.1002/jsfa.11215] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 02/18/2021] [Accepted: 03/12/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Nanoparticles can improve the bioavailability of bioactive compounds. Concomitant intake of food can affect pharmacokinetic profiles by altering dissolution, absorption, metabolism, and elimination behavior. Studies on the effects of food and its supplements on the bioavailability of bioactives in nanoformulations are few. In this study, the effects of typical food (milk, sugar, high-fat diet, and regular kibble) and a widely consumed probiotic [Bifidobacterium lactis Bb-12® (Bb-12)] on the bioavailability of curcumin in four formulations [simply suspended curcumin (Cur-SS) and curcumin in nanoemulsions (Cur-NEs), in single-walled carbon nanotubes (Cur-SWNTs), and in nanostructured lipid carriers (Cur-NLCs)] were investigated. RESULTS Fasting treatment and sugar co-ingestion can significantly enhance the bioavailability of curcumin in Cur-NEs and Cur-SWNTs, respectively. Compared with the fasting treatment, co-ingestion with regular kibble reduced the absorption of curcumin in Cur-NEs and Cur-SWNTs. Ingesting milk along with Cur-NE is also not recommended. The mechanisms behind these phenomena were briefly discussed. This study revealed for the first time that the intestinal colonization of Bb-12 reduces the bioavailability of curcumin and this reduction can be attenuated by nanoformulations SWNTs and NLCs, but not NEs. The reason for this difference was the protective effects of the former two nanoformulations against curcumin degradation by Bb-12 according to in vitro experiments. CONCLUSION Dietary status (including supplementary probiotics) can dramatically influence the bioavailability of curcumin in nanoformulations. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Juan Han
- Department of Bioengineering, Huainan Normal University, Huainan, China
- Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan Normal University, Huainan, China
| | - Tao Ye
- Department of Bioengineering, Huainan Normal University, Huainan, China
| | - Yao-Hui Liu
- Department of Bioengineering, Huainan Normal University, Huainan, China
| | - Xin Chen
- Department of Bioengineering, Huainan Normal University, Huainan, China
| | - Guo-Peng Miao
- Department of Bioengineering, Huainan Normal University, Huainan, China
- Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan Normal University, Huainan, China
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24
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A green approach for the sustained-intestinal delivery of red chili (Capsicum annum L) extracted capsaicinoids with enhanced bioavailability. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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25
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Tackling older adults’ malnutrition through the development of tailored food products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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26
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Siraj A, Naqash F, Shah MA, Fayaz S, Majid D, Dar BN. Nanoemulsions: formation, stability and an account of dietary polyphenol encapsulation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15228] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Arwa Siraj
- Department of Food Technology IUST Awantipora Pulwama Jammu and Kashmir 192122 India
| | - Farah Naqash
- Department of Food Technology IUST Awantipora Pulwama Jammu and Kashmir 192122 India
| | - Mohammad Ashraf Shah
- Special Laboratory for Multifunctional Nanomaterials (LMN) P.G Department of Physics NIT Srinagar Srinagar Jammu and Kashmir 190006 India
| | - Shemilah Fayaz
- Department of Food Technology IUST Awantipora Pulwama Jammu and Kashmir 192122 India
| | - Darakshan Majid
- Department of Food Technology IUST Awantipora Pulwama Jammu and Kashmir 192122 India
| | - Basharat Nabi Dar
- Department of Food Technology IUST Awantipora Pulwama Jammu and Kashmir 192122 India
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27
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Viera I, Herrera M, Roca M. In Vitro Bioaccessibility Protocol for Chlorophylls. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8777-8786. [PMID: 34328725 PMCID: PMC8389804 DOI: 10.1021/acs.jafc.1c02815] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 07/09/2021] [Accepted: 07/16/2021] [Indexed: 05/24/2023]
Abstract
The daily ingestion of chlorophylls has been estimated at 50 g, but the knowledge about their bioaccessibility is limited. Different in vitro models have been utilized to estimate their potential bioavailability, but among other factors, the diversity of structures, chemical properties, and lability of chlorophylls hamper the investigations. By the first time, three extreme food matrices, one rich in fiber (vegetable puree), one rich in fat (virgin olive oil), and one liquid (fruit juice), have been assayed for chlorophyll bioaccessibility, controlling crucial variables. Chlorophyll polarity and food matrix were the determining factors, but surprisingly, chlorophyll bioaccessibility was affected during the application of the in vitro standardized protocol. Therefore, the present research has identified the reactions that can be biased during the estimation of chlorophyll bioaccessibility, defining a specific protocol in the function of chlorophyll structures.
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Affiliation(s)
- Isabel Viera
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - Marta Herrera
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - María Roca
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
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28
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Stupar A, Šeregelj V, Ribeiro BD, Pezo L, Cvetanović A, Mišan A, Marrucho I. Recovery of β-carotene from pumpkin using switchable natural deep eutectic solvents. ULTRASONICS SONOCHEMISTRY 2021; 76:105638. [PMID: 34225213 PMCID: PMC8259401 DOI: 10.1016/j.ultsonch.2021.105638] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/22/2021] [Accepted: 06/15/2021] [Indexed: 05/13/2023]
Abstract
The aim of the present research was to develop green and sustainable extraction procedure for β-carotene recovery from pumpkin. A series of hydrophobic natural deep eutectic solvents (NADESs) based onfatty acids were prepared to establish high extraction efficiency of β-carotene and to increase stability of extracted carotenoids from the pumpkin. To intensify extraction process, NADES composed of C8 and C10 fatty acids (3:1) was selected and coupled with ultrasound assisted extraction. Response surface methodology and artificial neural network model (ANN) model was adopted to analyze significance of extraction parameters demonstrating high prediction levels of the β-carotene yield, experimentally confirming the maximum β-carotene content of 151.41 µg/mL at the optimal process condition. Extracted carotenoids in the optimal NADES extract have shown high stability during the storing period of 180 days. A switchable-hydrophilicity eutectic solvent system has been introduced as a successful way to recover extracted carotenoids from the NADES solvent. It was capable of precipitating 90% of carotenoids present in the extract. The proposed procedure is simple, easily scalable and has minimal impact on operators and the environment.
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Affiliation(s)
- Alena Stupar
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Vanja Šeregelj
- University of Novi Sad, Institute of Food Technology, Institute of Food Technology, Bulevar cara Lazara, 121000 Novi Sad, Serbia, Republic of Serbia
| | - Bernardo Dias Ribeiro
- Escola de Quimica, Universidade Federal do Rio de Janeiro, Av Horacio Macedo, CT, Bl.E, 101, 21941598 Rio de Janeiro, Brazil; Centro de Química Estrutural and Departamento de Engenharia Química, Instituto Superior Tecnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisboa, Portugal
| | - Lato Pezo
- University of Belgrade, Institute of General and Physical Chemistry, Studentski trg 12/V, 11000 Belgrade, Serbia
| | - Aleksandra Cvetanović
- University of Novi Sad, Institute of Food Technology, Institute of Food Technology, Bulevar cara Lazara, 121000 Novi Sad, Serbia, Republic of Serbia
| | - Aleksandra Mišan
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Isabel Marrucho
- Centro de Química Estrutural and Departamento de Engenharia Química, Instituto Superior Tecnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisboa, Portugal.
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29
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Guo Q, Bayram I, Shu X, Su J, Liao W, Wang Y, Gao Y. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants. Food Chem 2021; 367:130726. [PMID: 34352698 DOI: 10.1016/j.foodchem.2021.130726] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 07/23/2021] [Accepted: 07/26/2021] [Indexed: 11/27/2022]
Abstract
The impact of different complexes on the properties of β-carotene-loaded emulsions was investigated by measuring the droplet size, encapsulation efficiency, droplet morphology, and physical stability. The photo and thermal stability of β-carotene and its bioaccessibility during digestion were also analyzed. Comparing to the emulsions stabilized by other complexes, the emulsion stabilized by the high methoxyl pectin-rhamnolipid-pea protein isolate-curcumin (HMP-Rha-PPI-Cur) complex had the smallest droplet size (17.53 ± 0.15 μm) and the maximum encapsulation efficiency for curcumin (90.33 ± 0.03 %) and β-carotene (92.16 ± 0.01 %). The emulsion stabilized by the HMP-Rha-PPI-Cur complex exhibited better physical stability against creaming. The retention rate of β-carotene in the HMP-Rha-PPI-Cur complex-stabilized emulsion was 17.75 ± 0.02 and 33.64 ± 0.02 % after UV irradiation and thermal treatment. The HMP-Rha-PPI-Cur complex-stabilized emulsion also had a higher level of free fatty acid released (43.67 %) and higher bioaccessibility of β-carotene (32.35 ± 0.02 %).
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Affiliation(s)
- Qing Guo
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ipek Bayram
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, United States
| | - Xin Shu
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jiaqi Su
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wenyan Liao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuan Wang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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30
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Alongi M, Anese M. Re-thinking functional food development through a holistic approach. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104466] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
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31
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Nemli E, Ozakdogan S, Tomas M, McClements DJ, Capanoglu E. Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09674-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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32
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Dille MJ, Baydin T, Kristiansen KA, Draget KI. The impact of emulsion droplet size on in vitro lipolysis rate and in vivo plasma uptake kinetics of triglycerides and vitamin D 3 in rats. Food Funct 2021; 12:3219-3232. [PMID: 33877246 DOI: 10.1039/d0fo03386c] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Emulsions play an important role in the process of triglyceride (TG) digestion (lipolysis). Through emulsification, the oil-water interface is increased by orders of magnitude. This often leads to faster and more efficient lipolysis, which is potentially beneficial for the intestinal uptake of oils and lipophilic compounds. In this paper, we first examined the effect of emulsion droplet size on the in vitro lipolysis rate. Then an in vivo experiment was performed, to examine the plasma uptake kinetics of TGs and vitamin D3 (vitD3) over a 24 hours period after oral administration of the emulsions in rats. Basic corn oil emulsions loaded with vitD3 were prepared using polysorbate 80 as the emulsifier, with three different droplet sizes (D[3,2]): ∼3 μm (large), ∼1 μm (medium) and ∼0.3 μm (small). In vitro lipolysis experiments showed, as expected, that smaller droplets were lipolyzed more rapidly. However, the medium emulsion had by far the highest rate of lipolysis per surface area. This was attributed to bile salt limitation, polysorbate 80 lipolysis inhibition and TG digestion product accumulation. In vivo, the two smallest emulsions showed the highest uptake (Cmax and AUC) of vitD3 and TG, while the largest emulsion and bulk oil control showed lower values. However, only the (incremental) TG plasma values and kinetics displayed some statistically significant differences. These findings may have relevance for the formulation of functional foods/beverages or delivery units containing oils or lipophilic bioactives.
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Affiliation(s)
- Morten J Dille
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), N-7491, Trondheim, Norway.
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33
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Fabrication of Pickering emulsion based on particles combining pectin and zein: Effects of pectin methylation. Carbohydr Polym 2021; 256:117515. [DOI: 10.1016/j.carbpol.2020.117515] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/16/2020] [Accepted: 12/10/2020] [Indexed: 12/22/2022]
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34
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Kang J, Kim YH, Choi SJ, Rho SJ, Kim YR. Improving the Stability and Curcumin Retention Rate of Curcumin-Loaded Filled Hydrogel Prepared Using 4αGTase-Treated Rice Starch. Foods 2021; 10:150. [PMID: 33450818 PMCID: PMC7828239 DOI: 10.3390/foods10010150] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/08/2021] [Accepted: 01/08/2021] [Indexed: 12/29/2022] Open
Abstract
In this study, 4-α-glucanotransferase (4αGTase)-treated rice starch (GS) was added after 1-h (1 GS) and 96-h (96 GS) treatments to the aqueous phase of a curcumin-loaded emulsion to produce filled hydrogels (1 GS-FH and 96 GS-FH, respectively). The relative protective effects of the FH system, native rice starch-based filled hydrogel (RS-FH), and emulsion without starch (EM), on curcumin were evaluated based on ultraviolet (UV) stability and simulated gastrointestinal studies. The UV stability and curcumin retention after in vitro digestion of the filled hydrogels (FH) samples were greater than those of the EM samples. RS-FH showed a 2.28-fold improvement in UV stability over EM due to the higher viscosity of RS. 1 GS-FH and 96 GS-FH increased curcumin retention by 2.31- and 2.60-fold, respectively, and the microstructure of 96 GS-FH, determined using confocal laser microscopy, remained stable even after the stomach phase. These effects were attributed to the molecular structure of GS, with decreased amylopectin size and amylose content resulting from the enzyme treatment. The encapsulation of lipids within the GS hydrogel particles served to protect and deliver the curcumin component, suggesting that GS-FH can be applied to gel-type food products and improve the chemical stability of curcumin.
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Affiliation(s)
- Jihyun Kang
- Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea;
| | - Ye-Hyun Kim
- Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University, Seoul 01797, Korea; (Y.-H.K.); (S.-J.C.)
| | - Soo-Jin Choi
- Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University, Seoul 01797, Korea; (Y.-H.K.); (S.-J.C.)
| | - Shin-Joung Rho
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
| | - Yong-Ro Kim
- Department of Biosystems Engineering, Seoul National University, Seoul 08826, Korea;
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
- Global Smart Farm Convergence Major, Seoul National University, Seoul 08826, Korea
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35
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Tomé-Sánchez I, Martín-Diana AB, Peñas E, Frias J, Rico D, Jiménez-Pulido I, Martínez-Villaluenga C. Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion. FRONTIERS IN PLANT SCIENCE 2021; 12:790898. [PMID: 35003179 PMCID: PMC8740022 DOI: 10.3389/fpls.2021.790898] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 11/29/2021] [Indexed: 05/13/2023]
Abstract
To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional ingredients in foodstuffs that can promote human health, researchers have explored bioprocessing approaches to improve the bioaccessibility of phenolic compounds from these food matrices and, subsequently, their biological effects. The objective of this study was to compare the composition in nutrients, anti-nutrients, and bioactive compounds of WWG and WB, and their respective bioprocessed products: sprouted wheat (GERM) and WB hydrolysate (stabilized by spray-drying [SPD] and microencapsulated [MEC]). In addition, to evaluate the functional properties of these ingredients, the bioaccessibility of phenolic compounds and their potential antioxidant and anti-inflammatory activities were monitored in different digestion steps. GERM had increased amounts of insoluble dietary fiber, higher diversity of oligosaccharides, and higher concentration of monosaccharides, free phosphorous, and phenolic compounds than WWG. SPD had improved content of soluble dietary fiber, oligosaccharides, monosaccharides, free phosphorous, and phenolic compounds (vs. WB), whereas MEC was mainly composed of protein and had nearly 2-fold lower content of SPD components. All the ingredients showed lower amounts of phytic acid as compared with raw materials. In all samples, hydroxycinnamic acids were the most representative polyphenols followed by minor amounts of hydroxybenzoic acids and flavonoids. Gastrointestinal digestion of GERM, SPD, and MEC revealed high stability of total phenolic compounds in both gastric and intestinal phases. Hydroxycinnamic acids were the most bioaccessible compounds during digestion among the three bioprocessed wheat ingredients studied, although their bioaccessibility varied across ingredients. In this sense, the bioaccessibility of ferulic acid (FA) derivatives increased in GERM with progression of the digestion, while it was reduced in SPD and MEC up to the end of the intestinal phase. Microencapsulation of SPD with pea protein led to generally to lower bioaccessible amounts of phenolic acids. Comparison analysis of biological effects highlighted SPD for its most potent antioxidant effects in the gastrointestinal tract (3 out 4 antioxidant parameters with highest values), while no clear differences were observed with regard to in vitro anti-inflammatory activity. Overall, these results support the potential application of GERM, SPD, and MEC as functional and nutraceutical ingredients.
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Affiliation(s)
- Irene Tomé-Sánchez
- Department of Characterization, Quality and Safety (DCCS), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
| | - Ana Belén Martín-Diana
- Agricultural and Technical Institute of Castile and Leon (ITACyL), Sub-directorate of Research and Technology, Valladolid, Spain
| | - Elena Peñas
- Department of Characterization, Quality and Safety (DCCS), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
| | - Juana Frias
- Department of Characterization, Quality and Safety (DCCS), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
| | - Daniel Rico
- Agricultural and Technical Institute of Castile and Leon (ITACyL), Sub-directorate of Research and Technology, Valladolid, Spain
| | - Iván Jiménez-Pulido
- Agricultural and Technical Institute of Castile and Leon (ITACyL), Sub-directorate of Research and Technology, Valladolid, Spain
| | - Cristina Martínez-Villaluenga
- Department of Characterization, Quality and Safety (DCCS), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
- *Correspondence: Cristina Martínez-Villaluenga
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36
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Torres-Palazzolo CA, Ramírez DA, Beretta VH, Camargo AB. Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110301] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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37
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Charoensuk D, Brannan RG, Chaiyasit W, Chanasattru W. Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1960371] [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)
- Danai Charoensuk
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Klong Luang, Pathum Thani, Thailand
| | - Robert G. Brannan
- School of Applied Health Science and Wellness, Ohio University, E170 Grover Center, Athens, OH, United States
| | - Wilailuk Chaiyasit
- Division of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
| | - Wanlop Chanasattru
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Klong Luang, Pathum Thani, Thailand
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38
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Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110129] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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39
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Mulrooney SL, O'Neill GJ, Brougham DF, O'Riordan D. Vitamin D 3 bioaccessibility: Influence of fatty acid chain length, salt concentration and l-α-phosphatidylcholine concentration on mixed micelle formation and delivery of vitamin D 3. Food Chem 2020; 344:128722. [PMID: 33277128 DOI: 10.1016/j.foodchem.2020.128722] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 11/17/2020] [Accepted: 11/20/2020] [Indexed: 10/22/2022]
Abstract
Vitamin D (VD) is a fat-soluble vitamin with high deficiency levels evident globally. Bioaccessibility of VD is influenced by formation of mixed micelles (MM) during digestion. This study assessed the impact of fatty acid (FA) type, phospholipid concentration on MM formation and stability of MM to salts. MM formation occurred at NaCl and KCl concentrations ranging from 20 to 100 mM, when octanoic acid (C8) or stearic acid (C18) were used. MM hydrodynamic size increased with increasing l-α-phosphatidylcholine concentration (1.5-7.5 mM) for both C8 and C18, above which concentration MM did not form. FA chain length impacted MM with hydrodynamic size increasing from 3.8 nm for decanoic acid (C10) to 4.4 nm for C18. VD3 incorporation in MM was not influenced by the FA used (C10 or C18). Understanding stability and formation of MM and VD3 loading is an essential first step towards manipulating food structures for improving delivery of VD.
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Affiliation(s)
- Steven L Mulrooney
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Graham J O'Neill
- School of Food Science and Environmental Health, Technological University Dublin, Dublin 1, Ireland.
| | - Dermot F Brougham
- School of Chemistry, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Dolores O'Riordan
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
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40
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review. Compr Rev Food Sci Food Saf 2020; 20:652-685. [PMID: 33443794 DOI: 10.1111/1541-4337.12669] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 09/08/2020] [Accepted: 10/20/2020] [Indexed: 12/31/2022]
Abstract
Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to manage both deficiency and toxicity associated with essential element bioavailability. Numerous mineral ligands are found in both animal and plant foods and are known to exert bioactivity via element chelation resulting in modulation of antioxidant capacity or micobiome metabolism among other physiological outcomes. However, little is explored in the context of dietary mineral ligands and element bioavailability enhancement, particularly with respect to ligands from plant-derived food sources. This review highlights a novel perspective to consider various plant macro/micronutrients as prospective bioavailability enhancing ligands of three essential elements (Fe, Zn, and Ca). We also delineate the molecular mechanisms of the ligand-binding interactions underlying mineral bioaccessibility at the luminal level. We conclude that despite current understandings of some of the structure-activity relationships associated with strong mineral-ligand binding, the physiological links between ligands as element carriers and uptake at targeted sites throughout the gastrointestinal (GI) tract still require more research. The binding behavior of potential ligands in the human diet should be further elucidated and validated using pharmacokinetic approaches and GI models.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia.,CSIRO Agriculture & Food, Werribee, VIC, Australia
| | | | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
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Tomar D, Singh PK, Hoque S, Modani S, Sriram A, Kumar R, Madan J, Khatri D, Dua K. Amorphous systems for delivery of nutraceuticals: challenges opportunities. Crit Rev Food Sci Nutr 2020; 62:1204-1221. [PMID: 33103462 DOI: 10.1080/10408398.2020.1836607] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Amorphous solid products have recently gained a lot of attention as key solutions to improve the solubility and bioavailability of poorly soluble nutraceuticals. A pure amorphous drug is a high-energy form; physically/chemically unstable and so easily gets recrystallized into the less soluble crystalline form limiting solubility and bioavailability issues. Amorphous solid dispersion and co-amorphous are new formulation approach that stabilized unstable amorphous form through different mechanisms such as preventing mobility, high glass transition temperature and molecular interaction. Nutraceuticals have been received the utmost importance due to their health benefits. However, most of these compounds have been associated with poor oral bioavailability due to poor solubility, high lipophilicity, high melting point, poor permeability, degradability and rapid metabolism in the gastrointestinal tract (GIT) which limits its health benefits. This review provides us a systematic application of amorphous systems to the delivery of poorly soluble nutraceuticals, with the aim of overcoming their pharmacokinetic limitations and improved pharmacological potential. In particular, it describes the challenges associated with delivery of oral nutraceuticals, various methods involved in the preparation and characterization of amorphous systems and permeability enhancement of nutraceuticals are in detail.
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Affiliation(s)
- Devendrasingh Tomar
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Hyderabad, India
| | - Pankaj K Singh
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Hyderabad, India
| | - Sajidul Hoque
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Hyderabad, India
| | - Sheela Modani
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Hyderabad, India
| | - Anitha Sriram
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Hyderabad, India
| | - Rahul Kumar
- Department of Pharmacology and Toxicology, National Institute of Pharmaceutical Education and Research (NIPER), Hyderabad, India
| | - Jitender Madan
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER), Hyderabad, India
| | - Dharmendra Khatri
- Department of Pharmacology and Toxicology, National Institute of Pharmaceutical Education and Research (NIPER), Hyderabad, India
| | - Kamal Dua
- Discipline of Pharmacy, Graduate School of Health (GSH), The University of Technology Sydney, Ultimo, Australia
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42
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McClements DJ. Future foods: Is it possible to design a healthier and more sustainable food supply? NUTR BULL 2020. [DOI: 10.1111/nbu.12457] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- D. J. McClements
- Department of Food Science University of Massachusetts Amherst MA USA
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43
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Chemical Characterization and Bioaccessibility of Bioactive Compounds from Saponin-Rich Extracts and Their Acid-Hydrolysates Obtained from Fenugreek and Quinoa. Foods 2020; 9:foods9091159. [PMID: 32839396 PMCID: PMC7555840 DOI: 10.3390/foods9091159] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/18/2020] [Accepted: 08/20/2020] [Indexed: 01/17/2023] Open
Abstract
Saponin-rich extracts from edible seeds have gained increasing interest and their hydrolysis to sapogenin-rich extracts may be an effective strategy to enhance their potential bioactivity. However, it remains necessary to study the resulting chemical modifications of the extracts after hydrolysis as well as their impact on the subsequent bioaccessibility of bioactive compounds. The chemical composition of non-hydrolyzed and hydrolyzed extracts from fenugreek (FE, HFE) and quinoa (QE, HQE), and the bioaccessibility of saponins, sapogenins and other bioactive compounds after an in vitro gastrointestinal digestion was assessed. In general, FE mainly contained saponins (31%), amino acids (6%) and glycerides (5.9%), followed by carbohydrates (3.4%), fatty acids (FFA) (2.3%), phytosterols (0.8%), tocols (0.1%) and phenolics (0.05%). HFE consisted of FFA (35%), sapogenins (8%) and partial glycerides (7%), and were richer in phytosterols (1.9%) and tocols (0.3%). QE mainly contained glycerides (33%), FFA (19%), carbohydrates (16%) and saponins (7.9%), and to a lesser extent alkylresorcinols (1.8%), phytosterols (1.5%), amino acids (1.1%), tocols (0.5%) and phenolics (0.5%). HQE mainly consisted of FFA (57%), partial glycerides (23%) and sapogenins (5.4%), were richer in phytosterols (2.4%), phenolics (1.2%) and tocols (0.7%) but poorer in alkylresorcinols (1%). After in vitro digestion, saponins from FE and QE were fully bioaccessible, sapogenins from HFE displayed a good bioaccessibility (76%) and the sapogenin from HQE was moderately bioaccesible (38%). Digestion of saponin and sapogenin standards suggested that other components of the extracts were enhancing the bioaccessibility. Other minor bioactive compounds (phytosterols, alkylresorcinols, tocols and some phenolics) also displayed optimal bioaccessibility values (70–100%).
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Yao L, Jiang A, Chen L. Characterization of ethanol-induced egg white gel and transportation of active nutraceuticals. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109530] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Dima C, Assadpour E, Dima S, Jafari SM. Nutraceutical nanodelivery; an insight into the bioaccessibility/bioavailability of different bioactive compounds loaded within nanocarriers. Crit Rev Food Sci Nutr 2020; 61:3031-3065. [PMID: 32691612 DOI: 10.1080/10408398.2020.1792409] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Nanofoods is a current concept that is based on the application of nanotechnologies in the preparation of safe foods, with superior nutritional and sensory characteristics, and capable of providing multiple health benefits. In line with the principles of this concept, food scientists have focused on developing new types of nano biosystems that can contribute to increasing the bioavailability of bioactive compounds used in food fortification. Numerous research teams have investigated the main factors limiting oral bioavailability including: bioaccessibility, absorption and transformation of bioactive compounds and bioactive-loaded nanocarriers. The physicochemical processes involved in the factors limiting oral bioavailability have been extensively studied, such asthe release, solubility and interaction of bioactive compounds and nanocarriers during food digestion, transport mechanisms of bioactive compounds and nanoparticles through intestinal epithelial cells as well as the chemical and biochemical transformations in phase I and phase II reactions. In this comprehensive review, the physicochemical processes involved in the bioaccessibility/bioavailability of different encapsulated bioactive compounds, that play an important role in human health, will be explained including polyphenols, phytosterols, carotenoids, vitamins and minerals. In particular, the mechanisms involved in the cellular uptake of bioactive-loaded nanocarriers including transcellular transport (diffusion, endocytosis, pinocytosis, transcytosis, phagocytosis), paracellular transport (through the "tight junctions" between epithelial cells), and the active transport of bioactive compounds under the action of membrane transporters are highlighted.
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Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Elham Assadpour
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Stefan Dima
- Faculty of Science and Environment, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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46
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Alongi M, Verardo G, Gorassini A, Sillani S, Degrassi C, Anese M. Reformulation and food combination as strategies to modulate glycaemia: the case of apple pomace containing biscuits administered with apple juice to healthy rats. Int J Food Sci Nutr 2020; 72:174-183. [PMID: 32597255 DOI: 10.1080/09637486.2020.1786025] [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: 10/22/2022]
Abstract
Conventional (CB) and apple-pomace-reformulated (RB) biscuits were administered to healthy rats. Although the areas under curve (AUC) of glucose concentration were comparable between samples, differences in the glycaemic profile of CB and RB were observed. RB caused an initial steeper increase in glycaemia but a shift in the glycaemic peak from 45 to 60 min, as compared to CB. When CB or RB was ingested with apple juice (AJ) no differences were observed as compared to their ingestion with a soft drink (SD) simulating AJ sugar content, indicating that reformulation, more than the presence of AJ, was crucial in affecting the glycaemic response. Consumer acceptability towards reformulation was assessed through conjoint analysis, by simulating labels reporting information on reformulation. Consumers preferred information generally referring to the health-promoting effect (i.e. "low sugar" and "high fibre" contents), despite directly relating to a specific disease (i.e. "suitable for diabetics" and "low glycaemic index").
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Affiliation(s)
- Marilisa Alongi
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Giancarlo Verardo
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Andrea Gorassini
- Department of Humanities and Cultural Heritage, University of Udine, Udine, Italy
| | - Sandro Sillani
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | | | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
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47
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McClements DJ. Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles. Foods 2020; 9:E421. [PMID: 32260061 PMCID: PMC7231295 DOI: 10.3390/foods9040421] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 03/23/2020] [Accepted: 03/23/2020] [Indexed: 12/11/2022] Open
Abstract
Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated with animal-derived foods, including milk, eggs, and meat. An understanding of how the ingredient type, amount, and organization influence the desirable physicochemical, sensory, and nutritional attributes of these plant-based foods is required to achieve this goal. A potential problem with plant-based diets is that they lack key micronutrients, such as vitamin B12, vitamin D, calcium, and ω-3 fatty acids. The aim of this review is to present the science behind the creation of next-generation nutritionally fortified plant-based milk substitutes. These milk-like products may be formed by mechanically breaking down certain plant materials (including nuts, seeds, and legumes) to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. A brief overview of the formulation and fabrication of plant-based milks is given. The relationship between the optical properties, rheology, and stability of plant-based milks and their composition and structure is then covered. Approaches to fortify these products with micronutrients that may be missing from a plant-based diet are also highlighted. In conclusion, this article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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48
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McClements DJ. Enhancing Efficacy, Performance, and Reliability of Cannabis Edibles: Insights from Lipid Bioavailability Studies. Annu Rev Food Sci Technol 2020; 11:45-70. [DOI: 10.1146/annurev-food-032519-051834] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The legal sale of cannabis-enriched foods and beverages for medical or recreational purposes is increasing in many states and countries, especially in North America and Europe. These food-based cannabis delivery systems vary considerably in their compositions and structures, ranging from low-viscosity watery beverages to solid fatty chocolates. The rate and extent of release of the bioactive components in cannabis within the human gastrointestinal tract (GIT) affect their health and psychoactive effects. Studies with other types of hydrophobic bioactives, such as nutraceuticals and vitamins, have shown that food composition and structure have a major impact on their bioaccessibility, transformation, and absorption within the GIT, thereby influencing their bioavailability and bioactivity. This review outlines how insights on the bioavailability of other lipophilic bioactives can be used to facilitate the design of more efficacious and consistent cannabis-enriched products intended for oral consumption. In particular, the importance of food-matrix composition (such as fat type and level) and structural organization (such as fat domain dimensions) are discussed.
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49
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McClements DJ. Future foods: a manifesto for research priorities in structural design of foods. Food Funct 2020; 11:1933-1945. [PMID: 32141468 DOI: 10.1039/c9fo02076d] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
A number of major challenges facing modern society are related to the food supply. As the global population grows, it will be critical to feed everyone without damaging the environment. Advances in biotechnology, nanotechnology, structural design, and artificial intelligence are providing farmers and food manufacturers will new tools to address these problems. More and more people are migrating from rural to urban environments, leading to a change in their dietary habits, especially increasing consumption of animal-based products and highly-processed foods. Animal-based foods lead to more greenhouse gas production, land use, water use, and pollution than plant-based ones. Moreover, many animal-based and highly-processed foods have adverse effects on human health and wellbeing. Consumers are therefore being encouraged to consume more plant-based foods, such as fruits, vegetables, cereals, and legumes. Many people, however, do not have the time, money, or inclination to prepare foods from fresh produce. Consequently, there is a need for the food industry to create a new generation of processed foods that are desirable, tasty, inexpensive, and convenient, but that are also healthy and sustainable. This article highlights some of the main food-related challenges faced by modern society and how scientists are developing innovative technologies to address them.
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50
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Perry SL, McClements DJ. Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems. Molecules 2020; 25:E1161. [PMID: 32150848 PMCID: PMC7179163 DOI: 10.3390/molecules25051161] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 03/01/2020] [Accepted: 03/02/2020] [Indexed: 02/07/2023] Open
Abstract
There are many areas in medicine and industry where it would be advantageous to orally deliver bioactive proteins and peptides (BPPs), including ACE inhibitors, antimicrobials, antioxidants, hormones, enzymes, and vaccines. A major challenge in this area is that many BPPs degrade during storage of the product or during passage through the human gut, thereby losing their activity. Moreover, many BPPs have undesirable taste profiles (such as bitterness or astringency), which makes them unpleasant to consume. These challenges can often be overcome by encapsulating them within colloidal particles that protect them from any adverse conditions in their environment, but then release them at the desired site-of-action, which may be inside the gut or body. This article begins with a discussion of BPP characteristics and the hurdles involved in their delivery. It then highlights the characteristics of colloidal particles that can be manipulated to create effective BPP-delivery systems, including particle composition, size, and interfacial properties. The factors impacting the functional performance of colloidal delivery systems are then highlighted, including their loading capacity, encapsulation efficiency, protective properties, retention/release properties, and stability. Different kinds of colloidal delivery systems suitable for encapsulation of BPPs are then reviewed, such as microemulsions, emulsions, solid lipid particles, liposomes, and microgels. Finally, some examples of the use of colloidal delivery systems for delivery of specific BPPs are given, including hormones, enzymes, vaccines, antimicrobials, and ACE inhibitors. An emphasis is on the development of food-grade colloidal delivery systems, which could be used in functional or medical food applications. The knowledge presented should facilitate the design of more effective vehicles for the oral delivery of bioactive proteins and peptides.
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Affiliation(s)
- Sarah L. Perry
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA 01003, USA;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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