1
|
Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38821104 DOI: 10.1080/10408398.2024.2353366] [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: 06/02/2024]
Abstract
Encapsulation technologies have achieved encouraging results improving the stability, bioaccessibility and absorption of bioactive compounds post-consumption. There is a bulk of published research on the gastrointestinal behavior of encapsulated bioactive food materials alone using in vitro and in vivo digestion models, but an aspect often overlooked is the impact of the food structure, which is much more complex to unravel and still not well understood. This review focuses on discussing the recent findings in the application of encapsulated bioactive components in fabricated food matrices. Studies have suggested that the integration of encapsulated bioactive compounds has been proven to have an impact on the physicochemical characteristics of the finished product in addition to the protective effect of encapsulation on the fortified bioactive compound. These products containing bioactive compounds undergo further structural reorganization during digestion, impacting the release and emptying rates of fortified bioactive compounds. Thus, by manipulation of various food structures and matrices, the release and delivery of these bioactive compounds can be altered. This knowledge provides new opportunities for designing specialized foods for specific populations.
Collapse
Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab, Pakistan
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| |
Collapse
|
2
|
Duan M, Tong C, Huang C, Tong Z, Xu J, Li D, Pang J, Zhi Z, Wu C. Enhanced stabilization of multifunctional phenolic acids-grafted chitin nanofibers for Pickering emulsions. Food Chem 2024; 440:138278. [PMID: 38157704 DOI: 10.1016/j.foodchem.2023.138278] [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: 08/22/2023] [Revised: 12/17/2023] [Accepted: 12/23/2023] [Indexed: 01/03/2024]
Abstract
The objective of this study was to develop novel functional stabilizers for Pickering emulsions using phenolic acids-grafted chitin nanofibers (phenolic acids-g-ChNF), which were fabricated by grafting ferulic acid (FA), sinapic acid (SA) and caffeic acid (CA) onto ChNF via free radical-mediated method. The Fourier transform infrared spectrum and Proton nuclear magnetic resonance showed that graft copolymerization occurred between the amino groups of ChNF and the carbonyl of the phenolic acids. Further, it was revealed that CA-g-ChNF and SA-g-ChNF possessed stronger antioxidant and antibacterial properties than the original ChNF and FA-g-ChNF. Additionally, we applied phenolic acids-g-ChNF to develop Pickering emulsions and found that SA-g-ChNF- and CA-g-ChNF-stabilized emulsions displayed reduced droplet sizes compared to FA, the main reason for which was that SA and CA had a rather close bonding relationship with ChNF. Taken together, SA-g-ChNF and CA-g-ChNF as novel multi-functional particles can be employed for facilitating the stability of Pickering emulsions.
Collapse
Affiliation(s)
- Mengxia Duan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Cailing Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhisheng Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingting Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Danjie Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
| | - Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, East Flanders 9000, Belgium.
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.
| |
Collapse
|
3
|
Liu X, Song Z, Tian W, Abdullah, Huang Q, Chen M, Huang Y, Xiao H, Xiao J. Advancements in lipid-based delivery systems for functional foods: a comprehensive review of literature and patent trends. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38693696 DOI: 10.1080/10408398.2024.2343415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/03/2024]
Abstract
Lipid-based delivery systems (LDS) have emerged as cornerstone techniques for bolstering the bioavailability of lipophilic bioactive compounds, addressing challenges related to solubility, stability, and absorption. This critical review examined a substantial dataset of 6,907 scientific articles and 3,021 patents from 2001-2023, elucidating the multifaceted evolution of LDS, with a particular focus on its industrial and patent-driven perspective. Notably, there were pronounced surges in functional food patent applications in 2004, 2011, and 2019. The trajectory revealed a shift from foundational nanoemulsions to more complex structures, such as double/multiple emulsions, solid lipid nanoparticles, Pickering emulsions, and bigels. The review further identified the top 10 leading institutions shaping this domain. Technologies like spray-drying, microfluidics, and phase gelation had revolutionized the landscape, resulting in refined sensory experiences, innovative reduced-fat formulations, enriched beverages, tailor-made infant nutrition, and nuanced release mechanisms for flavors. The review also spotlighted current research frontiers, notably Pickering emulsions, bigels, and multiple emulsions. These emerging technologies not only exemplified the ongoing innovation in the field but also underscored their potential in reshaping the future landscape of value-added functional foods.
Collapse
Affiliation(s)
- Xidong Liu
- Library, South China Agricultural University (National Intellectual Property Information Service Center of Universities), Guangzhou, China
| | - Zengliu Song
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Wenni Tian
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, NJ, USA
| | - Meimiao Chen
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yanping Huang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Science, South China Agricultural University, Guangzhou, China
| |
Collapse
|
4
|
Zhou D, Xin Y, Wu B, Jiang X, Wu X, Hou P, Qi J, Zhang J. Pickering emulsions stabilized by ternary complexes involving curcumin-modified zein and polysaccharides with different charge amounts for encapsulating β-carotene. Food Chem 2024; 433:137338. [PMID: 37683488 DOI: 10.1016/j.foodchem.2023.137338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 06/10/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
In this research, zein was modified with curcumin to obtain covalent and non-covalent complexes. They were further covered with polysaccharides (gum arabic or gum karaya) possessing different surface charge amounts to obtain ternary nanoparticles for preparing novel antioxidant Pickering emulsions. The addition of curcumin to the zein-polysaccharide system significantly retarded the UV degradation of the encapsulated β-carotene (maximum retention ∼ 97%) and effectively inhibited the lipid oxidation of the emulsions. In vitro gastrointestinal digestion assays showed that gum karaya significantly delayed the release of free fatty acids, thereby improving the bioaccessibility of β-carotene (the highest bioavailability ∼ 38%). By comparing the performance of the complex particles, the weakly charged polysaccharides were superior to the highly charged ones, while zein-curcumin covalent binding was superior to non-covalent binding in the above experiments. This study provides innovative perspectives on the use of novel Pickering emulsions to provide ideal protection and bioavailability of lipophilic nutraceuticals.
Collapse
Affiliation(s)
- Deyi Zhou
- College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, Jilin Province, PR China.
| | - Yuelin Xin
- College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, Jilin Province, PR China.
| | - Baoguang Wu
- College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, Jilin Province, PR China.
| | - Xiaofen Jiang
- College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, Jilin Province, PR China.
| | - Xinling Wu
- College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, Jilin Province, PR China.
| | - Pengfei Hou
- College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, Jilin Province, PR China.
| | - Jiangtao Qi
- College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, Jilin Province, PR China.
| | - Jinsong Zhang
- College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, Jilin Province, PR China.
| |
Collapse
|
5
|
Gkinali AA, Matsakidou A, Paraskevopoulou A. Assessing the emulsifying properties of Tenebrio molitor larvae protein preparations: Impact of storage, thermal, and freeze-thaw treatments on o/w emulsion stability. Int J Biol Macromol 2023; 250:126165. [PMID: 37558041 DOI: 10.1016/j.ijbiomac.2023.126165] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/28/2023] [Accepted: 08/04/2023] [Indexed: 08/11/2023]
Abstract
Insect proteins have gained attention as novel ingredients, which may contribute to the development of high-value-added products. This study evaluates the emulsifying and emulsion-stabilizing properties of Tenebrio molitor larvae protein preparations obtained through different procedures, leading to the following rich-in-protein samples: ASP (∼67 %), AIP (∼75 %), and SSP (∼62 %). The method applied for protein isolation influenced the molecular and structural characteristics of the preparations, thus affecting their adsorption behaviour at oil-water interfaces and ability to stabilize emulsions. O/w emulsions were prepared, and their physicochemical stability was assessed with respect to droplet size, oil droplet flocculation/coalescence, microstructure, and creaming upon storage as well as after thermal and freeze-thaw treatments. The use of ASP and AIP protein preparation as emulsifiers led to higher stability during storage. All emulsions were stable upon heating and able to withstand two freeze-thaw cycles without phase separation, although there was an increase in droplet size. Interestingly, the AIP emulsion remained stable after the 3rd freeze-thaw cycle, indicating remarkable stability under freezing compared to the other two emulsions. These findings are of great importance for the formulation of food-grade emulsions using insect protein preparations and their future exploitation in developing food items subjected to different treatments.
Collapse
Affiliation(s)
- Alkmini-Anna Gkinali
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece
| | - Anthia Matsakidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece.
| |
Collapse
|
6
|
Liu Y, Ma M, Yuan Y. The potential of curcumin-based co-delivery systems for applications in the food industry: Food preservation, freshness monitoring, and functional food. Food Res Int 2023; 171:113070. [PMID: 37330831 DOI: 10.1016/j.foodres.2023.113070] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 05/28/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
Currently, curcumin-based co-delivery systems are receiving widespread attention. However, a systematic summary of the possibility of curcumin-based co-delivery systems used for the food industry from multiple directions based on the functional characteristics of curcumin is lacking. This review details the different forms of curcumin-based co-delivery systems including the single system of nanoparticle, liposome, double emulsion, and multiple systems composed of different hydrocolloids. The structural composition, stability, encapsulation efficiency, and protective effects of these forms are discussed comprehensively. The functional characteristics of curcumin-based co-delivery systems are summarized, involving biological activity (antimicrobial and antioxidant), pH-responsive discoloration, and bioaccessibility/bioavailability. Correspondingly, potential applications for food preservation, freshness detection, and functional foods are introduced. In the future, more novel co-delivery systems for active ingredients and food matrices should be developed. Besides, the synergistic mechanisms between active ingredients, delivery carrier/active ingredient, and external physical condition/active ingredient should be explored. In conclusion, curcumin-based co-delivery systems have the potential to be widely used in the food industry.
Collapse
Affiliation(s)
- Yueyue Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mengjie Ma
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
7
|
Banerjee A, Hosie W, Terso Ventura AC, Razmkhah K, Bautista J, Beyene A, Binder J, Trant JF. Rational Design, Synthesis, and Characterization of a Solid Δ9-Tetrahydrocannabinol Nanoformulation Suitable for "Microdosing" Applications. Cannabis Cannabinoid Res 2023. [PMID: 37579068 DOI: 10.1089/can.2023.0084] [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: 08/16/2023] Open
Abstract
Background: This article highlights the formulation of a solid Δ9-tetrahydrocannabinol (THC)-loaded ingestible prepared from pure THC distillate. Methods: A THC-containing ethanol-assisted cannabinoid nanoemulsion (EACNE) was created using a solvent displacement technique. Subsequently, the EACNE was converted to a solid powdery material while still retaining its THC potency, a format uniquely suited for "microdosing" applications. Results: EACNE had an average lipid droplet size of ∼190 nm, with a polydispersity index of 0.15, and an average droplet ζ potential of -49±10 mV. The nanoemulsion (NE) was colloidally stable for at least 6 weeks, with no meaningful change in cannabinoid potency over the experimental period, as determined by high-performance liquid chromatography analysis. The EACNE remained stable when subjected to physical stresses such as heat, freeze/thaw cycles, carbonation, dilution to beverage concentrations, high sucrose concentrations, and a pH range between 5 and 8. The microencapsulated EACNE demonstrated limited free-flowing behavior but was freely redispersible in water without any visible phase separation. Conclusions: We report the design, creation, and characterization of a THC NE generated without the use of specialized equipment, such as a microfluidizer or a high-pressure homogenizer. This emulsion could readily be converted to a water-redispersible powder. This embodiment is particularly suited for THC "microdosing," a practice that might decouple the health benefits of THC from its psychotropic effects.
Collapse
Affiliation(s)
- Abhinandan Banerjee
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - William Hosie
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Ana Carolina Terso Ventura
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
- Department of Pharmacy, Universidade Estadual de Ponta Grossa, Parana, Brazil
| | - Kasra Razmkhah
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Joseph Bautista
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Afeson Beyene
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
| | - Justin Binder
- Peak Processing Solutions, Tecumseh, Ontario, Canada
| | - John F Trant
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario, Canada
- WeSpark Health Institute, Windsor, Ontario, Canada
| |
Collapse
|
8
|
Huang J, Zhang M, Mujumdar AS, Semenov G, Luo Z. Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37498207 DOI: 10.1080/10408398.2023.2240892] [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: 07/28/2023]
Abstract
Plant-based foods are being considered seriously to replace traditional animal-origin foods for various reasons. It is well known that animals release large amounts of greenhouse gases into the environment during feeding, and eating animal-origin foods may also cause some health problems. Moreover, animal resources will likely be in short supply as the world population grows. It is highly likely that serious health problems ascribed to insufficient protein intake in some areas of the world will occur. Studies have shown that environmentally friendly, abundant, and customizable plant-based foods can be an effective alternative to animal-based foods. However, currently, available plant-based foods lack nutrients unique to animal-based foods. Innovative processing technologies are needed to improve the nutritional value and functionality of plant-based foods and make them acceptable to a wider range of consumers. Therefore, protein extraction technologies (e.g., high-pressure extraction, ultrasound extraction, enzyme extraction, etc.), structure improvement and assembly technologies (3D printing, micro-encapsulation, etc.), and technologies to improve digestibility and utilization of bioactive substances (microbial fermentation, physical, etc.) in the field of plant-based foods processing are reviewed. The challenges of plant-based food processing technologies are summarized. The advanced technologies aim to help the food industry solve production problems using efficient, environmentally friendly, and economical processing technologies and to guide the development of plant-based foods in the future.
Collapse
Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Gennady Semenov
- Laboratory of Freeze-Drying, Russian Biotechnological University, Moscow, Russia
| | - Zhenjiang Luo
- R&D Center, Haitong Ninghai Foods Co., Ltd, Ninghai, Zhejiang, China
| |
Collapse
|
9
|
Development of Zein/tannic acid nanoparticles as antioxidants for oxidation inhibition of blackberry seed oil emulsions. Food Chem 2023; 403:134236. [DOI: 10.1016/j.foodchem.2022.134236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/26/2022] [Accepted: 09/11/2022] [Indexed: 11/22/2022]
|
10
|
Novel Approach for the Approximation of Vitamin D3 Pharmacokinetics from In Vivo Absorption Studies. Pharmaceutics 2023; 15:pharmaceutics15030783. [PMID: 36986644 PMCID: PMC10052077 DOI: 10.3390/pharmaceutics15030783] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 02/16/2023] [Accepted: 02/25/2023] [Indexed: 03/02/2023] Open
Abstract
The changing environment and modified lifestyles have meant that many vitamins and minerals are deficient in a significant portion of the human population. Therefore, supplementation is a viable nutritional approach, which helps to maintain health and well-being. The supplementation efficiency of a highly hydrophobic compound such as cholecalciferol (logP > 7) depends predominantly on the formulation. To overcome difficulties associated with the evaluation of pharmacokinetics of cholecalciferol, a method based on the short time absorption data in the clinical study and physiologically based mathematical modeling is proposed. The method was used to compare pharmacokinetics of liposomal and oily formulations of vitamin D3. The liposomal formulation was more effective in elevating calcidiol concentration in serum. The determined AUC value for liposomal vitamin D3 formulation was four times bigger than that for the oily formulation.
Collapse
|
11
|
Developing DHA microcapsules using linear dextrin aggregates of different chain length distributions. Carbohydr Polym 2022; 293:119721. [DOI: 10.1016/j.carbpol.2022.119721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 06/06/2022] [Accepted: 06/06/2022] [Indexed: 11/18/2022]
|
12
|
Li G, Zhao Y, Zhang J, Hao J, Xu D, Cao Y. CaCO3 loaded lipid microspheres prepared by the solid-in-oil-in-water emulsions technique with propylene glycol alginate and xanthan gum. Front Nutr 2022; 9:961326. [PMID: 36071930 PMCID: PMC9441954 DOI: 10.3389/fnut.2022.961326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Accepted: 08/02/2022] [Indexed: 11/13/2022] Open
Abstract
Calcium carbonate (CaCO3) is difficult to deliver in food matrices due to its poor solubility. In this work, CaCO3 powders were encapsulated into Solid-in-Oil-in-Water (S/O/W) emulsions to fabricate delivery systems. The impact of the concentrations of propylene glycol alginate and Xanthan gum (PGA-XG) complexes on the physical stability and structural characteristics of S/O/W calcium-lipid emulsions microspheres were studied. The S/O/W calcium-lipid emulsions were characterized by the particle size, zeta potential, physical stability, and apparent viscosity. The S/O/W calcium-lipid emulsion has higher physical stability (including 6-week storage at 4°C), smaller mean particle size (7.60 ± 1.10 μm), and higher negative zeta-potential (45.91 ± 0.97 mV) when the concentration of PGA-XG complexes was 0.8 wt%. Moreover, Confocal laser scanning microscopy (CLSM) images confirmed that the CaCO3 powders were encapsulated in the O phase. Transmission electron microscopy (TEM) showed that S/O/W calcium-lipid emulsion was spherical. The X-ray diffraction (XRD) analysis further confirmed that CaCO3 was loaded in the S/O/W calcium-lipid emulsion as an amorphous state. The formation mechanism of S/O/W calcium-lipid microspheres was studied by Fourier transform infrared spectroscopy (FTIR) and Raman spectrum analysis. This study provided new ideas that accelerate the creation of a novel type of calcium preparation with higher quality utilization.
Collapse
|
13
|
Chen H, Wang Z, Guo X, Yu S, Zhang T, Tang X, Yang Z, Meng H. Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8052-8063. [PMID: 35732030 DOI: 10.1021/acs.jafc.1c04865] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Pickering stabilizers with additional antioxidant, photostabilizing, and metal-chelating properties are suitable for structuring multifunctional Pickering emulsion systems. Tannic acid (TA) is a potential material which when adsorbed onto the interface may impart antioxidant, UV-light-shielding, and chelating properties to Pickering stabilizers. Herein, we report a type of TA polyelectrolyte nanoparticles (NPs) fabricated following a complexation between TA and aminated sugar beet pectin (SBP-NH2). This study is geared toward investigating the performance of TA/SBP-NH2 NPs in stabilizing Pickering emulsions and protecting β-carotene from degradation. TA/SBP-NH2 NPs formed under optimum conditions had a mean diameter of 82 nm with a sphere-like shape. Because of their favorable surface wettability (91.2°), TA/SBP-NH2 NPs promoted formation of the low-, medium-, and high-internal-phase Pickering emulsions (HIPEs) in an oil volume fraction (φ)-dependent manner; the TA/SBP-NH2 NP-stabilized HIPE demonstrated viscoelastic properties increasing with the increasing concentration (c) of nanoparticles. Due to the excellent storage stability and UV light-absorbing capacity, the photostability of β-carotene was significantly improved by a TA/SBP-NH2 NP-stabilized HIPE (φ = 0.75; c = 3 mg/mL). Altogether, this study highlights that TA/SBP-NH2 NPs have potential applications in structuring Pickering emulsions with improved protective effects on loaded lipophilic compounds.
Collapse
Affiliation(s)
- Hualei Chen
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhiming Wang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xiaoming Guo
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Shujuan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Tao Zhang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiangyi Tang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhanwei Yang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hecheng Meng
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| |
Collapse
|
14
|
Dałek P, Drabik D, Wołczańska H, Foryś A, Jagas M, Jędruchniewicz N, Przybyło M, Witkiewicz W, Langner M. Bioavailability by design — Vitamin D3 liposomal delivery vehicles. NANOMEDICINE: NANOTECHNOLOGY, BIOLOGY AND MEDICINE 2022; 43:102552. [PMID: 35346834 PMCID: PMC8957331 DOI: 10.1016/j.nano.2022.102552] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 03/01/2022] [Accepted: 03/15/2022] [Indexed: 11/29/2022]
Abstract
Vitamin D3 deficiency has serious health consequences, as demonstrated by its effect on severity and recovery after COVID-19 infection. Because of high hydrophobicity, its absorption and subsequent redistribution throughout the body are inherently dependent on the accompanying lipids and/or proteins. The effective oral vitamin D3 formulation should ensure penetration of the mucus layer followed by internalization by competent cells. Isothermal titration calorimetry and computer simulations show that vitamin D3 molecules cannot leave the hydrophobic environment, indicating that their absorption is predominantly driven by the digestion of the delivery vehicle. In the clinical experiment, liposomal vitamin D3 was compared to the oily formulation. The results obtained show that liposomal vitamin D3 causes a rapid increase in the plasma concentration of calcidiol. No such effect was observed when the oily formulation was used. The effect was especially pronounced for people with severe vitamin D3 deficiency.
Collapse
Affiliation(s)
- Paulina Dałek
- Laboratory for Biophysics of Macromolecular Aggregates, Department of Biomedical Engineering, Wrocław University of Science and Technology, Wrocław, Poland; Lipid Systems sp. z o.o., Wrocław, Poland.
| | - Dominik Drabik
- Laboratory for Biophysics of Macromolecular Aggregates, Department of Biomedical Engineering, Wrocław University of Science and Technology, Wrocław, Poland
| | | | - Aleksander Foryś
- Centre of Polymer and Carbon Materials, Polish Academy of Sciences, Zabrze, Poland
| | | | | | - Magdalena Przybyło
- Laboratory for Biophysics of Macromolecular Aggregates, Department of Biomedical Engineering, Wrocław University of Science and Technology, Wrocław, Poland; Lipid Systems sp. z o.o., Wrocław, Poland
| | - Wojciech Witkiewicz
- Research and Development Centre, Specialized Hospital in Wrocław, Wrocław, Poland
| | - Marek Langner
- Laboratory for Biophysics of Macromolecular Aggregates, Department of Biomedical Engineering, Wrocław University of Science and Technology, Wrocław, Poland; Lipid Systems sp. z o.o., Wrocław, Poland
| |
Collapse
|
15
|
Zhang R, Han Y, Xie W, Liu F, Chen S. Advances in Protein-Based Nanocarriers of Bioactive Compounds: From Microscopic Molecular Principles to Macroscopical Structural and Functional Attributes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6354-6367. [PMID: 35603429 DOI: 10.1021/acs.jafc.2c01936] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Many proteins can be used to fabricate nanocarriers for encapsulation, protection, and controlled release of nutraceuticals. This review examined the protein-based nanocarriers from microscopic molecular characteristics to the macroscopical structural and functional attributes. Structural, physical, and chemical properties of protein-based nanocarriers were introduced in detail. The spatial size, shape, water dispersibility, colloidal stability, etc. of protein-based nanocarriers were largely determined by the molecular physicochemical principles of protein. Different preparative techniques, including antisolvent precipitation, pH-driven, electrospray, and gelation methods, among others, can be used to fabricate different protein-based nanocarriers. Various modifications based on physical, chemical, and enzymatic approaches can be used to improve the functional performance of these nanocarriers. Protein is a natural resource with a wide range of sources, including plant, animal, and microbial, which are usually used to fabricate the nanocarriers. Protein-based nanocarriers have many advantages in aid of the application of bioactive ingredients to the medical, food, and cosmetic industries.
Collapse
Affiliation(s)
- Ruyi Zhang
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
| | - Yahong Han
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Weijie Xie
- Shanghai Mental Health Centre, School of Medicine, Shanghai Jiao Tong University, Shanghai 200011, People's Republic of China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Shuai Chen
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
| |
Collapse
|
16
|
Zhang S, Xu X, Yang J, Ren J. Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters. FOOD BIOPHYS 2022; 17:575-585. [PMID: 35645654 PMCID: PMC9128773 DOI: 10.1007/s11483-021-09681-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Accepted: 06/18/2021] [Indexed: 11/04/2022]
|
17
|
Li N, Wang T, Yang X, Qu J, Wang N, Wang L, Yu D, Han C. Effect of high-intensity ultrasonic treatment on the emulsion of hemp seed oil stabilized with hemp seed protein. ULTRASONICS SONOCHEMISTRY 2022; 86:106021. [PMID: 35512585 PMCID: PMC9077534 DOI: 10.1016/j.ultsonch.2022.106021] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 03/10/2022] [Accepted: 04/28/2022] [Indexed: 05/27/2023]
Abstract
In this study, hemp seed oil (HSO) emulsions stabilized with hemp seed protein (HPI) were prepared and treated with high intensity ultrasonic (HIU). The effects of different treatment powers (0, 150, 300, 450, 600 W) on the properties, microstructure and stability of emulsions were investigated. HIU-treated emulsions showed improved emulsifying activity index and emulsifying stability index, reduced particle size, and increased absolute values of ζ-potential, with the extreme points of these indices occurring at a treatment power of 450 W. Here, the emulsion showed the best dispersion and the smallest particle size in fluorescence microscopy observation, with the highest adsorbed protein content (30.12%), and the highest tetrahydrocannabinol (THC) retention rate (87.64%). The best thermal and oxidative stability of the emulsions were obtained under HIU treatment with a power of 450 W. The D43 and the peroxide values (POV) values after 30 d storage were the smallest at 985.74 ± 64.89 nm and 4.6 μmol/L, respectively. Therefore, 450 W was optimal HIU power to effectively improve the properties of HPI-stabilized HSO emulsion and promote the application of HSO and its derivatives in food processing production.
Collapse
Affiliation(s)
- Na Li
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tong Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinrun Yang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiayao Qu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ning Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Cuiping Han
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
18
|
Maurya VK, Shakya A, Bashir K, Kushwaha SC, McClements DJ. Vitamin A fortification: Recent advances in encapsulation technologies. Compr Rev Food Sci Food Saf 2022; 21:2772-2819. [PMID: 35384290 DOI: 10.1111/1541-4337.12941] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/14/2022] [Accepted: 02/22/2022] [Indexed: 11/26/2022]
Abstract
Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900-1000 μ $ \umu $ g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost-effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil-soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.
Collapse
Affiliation(s)
- Vaibhav Kumar Maurya
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - Amita Shakya
- Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.,Division of Biotechnology, Cytogene Research & Development, Lucknow, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Satish Chand Kushwaha
- Centre for Food Research and Analysis, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.,Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| |
Collapse
|
19
|
Domian E, Mańko-Jurkowska D. The effect of homogenization and heat treatment on gelation of whey proteins in emulsions. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110915] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
20
|
Pizones Ruiz-Henestrosa VM, Ribourg L, Kermarrec A, Anton M, Pilosof A, Viau M, Meynier A. Emulsifiers modulate the extent of gastric lipolysis during the dynamic in vitro digestion of submicron chia oil/water emulsions with limited impact on the final extent of intestinal lipolysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107336] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
21
|
Lee MH, Jang HW, Chun YG, Kim TE, Lee IY, Kim BK. Influence of carrier oil on the physical stability and in vitro digestion of vitamin K lipid nanocarriers. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101254] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
22
|
Banerjee A, Binder J, Salama R, Trant JF. Synthesis, characterization and stress-testing of a robust quillaja saponin stabilized oil-in-water phytocannabinoid nanoemulsion. J Cannabis Res 2021; 3:43. [PMID: 34556180 PMCID: PMC8461879 DOI: 10.1186/s42238-021-00094-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Accepted: 08/05/2021] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND This study describes the design, optimization, and stress-testing of a novel phytocannabinoid nanoemulsion generated using high-pressure homogenization. [Formula: see text], a plant-derived commercial emulsifier containing quillaja saponin, was used to stabilize the lipid phase droplets in water. Stress-testing was performed on this nanoemulsion in order to evaluate its chemical and colloidal stability under the influence of different environmental factors, encompassing both physical and chemical stressors. METHODS Extensive optimization studies were conducted to arrive at an ideal nanoemulsion formulation. A coarse emulsion containing 16.6 wt% CBD-enriched cannabis distillate and 83.4 wt% carrier (soybean) oil dispersed in 10 wt% [Formula: see text] (1.5 wt% quillaja saponin) solution after 10 homogenization cycles at a pressure of 30,000 psi produced a stable nanoemulsion. This nanoemulsion was then subjected to the stress studies. RESULTS The optimized nanoemulsion had an average droplet diameter of ca. 120 nm and average droplet surface ζ potentials of ca. -30 mV. It was imaged and characterized by a variety of protocols. It proved to be stable to droplet agglomeration and phase separation upon storage under ambient conditions for 6 weeks, as well as under a variety of physical stressors such as heat, cold, dilution, and carbonation. pH values ≤2 and moderately high salt concentrations (> 100 mM), however, destabilized the nanoemulsion, eventually leading to phase separation. Cannabis potency, determined by HPLC, was detrimentally affected by any changes in the nanoemulsion phase stability. CONCLUSIONS Quillaja saponin stabilized cannabidiol(CBD)-enriched nanoemulsions are stable, robust systems even at low emulsifier concentrations, and are therefore significant from both a scientific as well as a commercial perspective.
Collapse
Affiliation(s)
- Abhinandan Banerjee
- Department of Chemistry and Biochemistry, University of Windsor, 401 Sunset Ave., Windsor, ON, Canada
| | | | - Rayan Salama
- Department of Chemistry and Biochemistry, University of Windsor, 401 Sunset Ave., Windsor, ON, Canada
| | - John F. Trant
- Department of Chemistry and Biochemistry, University of Windsor, 401 Sunset Ave., Windsor, ON, Canada
| |
Collapse
|
23
|
Zhou L, Wang L, Ma N, Wu F, Wan Y, Zhang Y, Qian W. Construction of lipid layer and monitoring its digestion by optical interferometry. Food Chem 2021; 366:130553. [PMID: 34284194 DOI: 10.1016/j.foodchem.2021.130553] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/30/2021] [Accepted: 07/05/2021] [Indexed: 02/07/2023]
Abstract
A method for real-time monitoring of lipid digestion based on photonic crystals formed from silica was developed. As an effective "net", the highly ordered silica colloidal crystal (SCC) film provides structural support for lipid payload. This method based on optical interferometric film kinetics was used to record the whole kinetics progress of olive oil hydrolysis by lipase in real time and calculate the kinetic Michaelis constant. The kinetic parameters were compared with the results determined by the titration method. The effects of bile salt content on lipase and olive oil layer were studied. This method provides a potential evaluation system for real-time digestion and degradation of edible oil in the food field. It also provides a basis for further real-time evaluation of lipid bioavailability in food systems by real-time recording the release and degradation of lipids in the food nano-matrix.
Collapse
Affiliation(s)
- Lele Zhou
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Lu Wang
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Ning Ma
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Feng Wu
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Yizhen Wan
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Yifan Zhang
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Weiping Qian
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China.
| |
Collapse
|
24
|
Zhou H, Zheng B, McClements DJ. Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility. Food Funct 2021; 12:3420-3432. [PMID: 33900331 DOI: 10.1039/d1fo00275a] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Lipophilic polyphenol compounds (LPCs) are claimed to exhibit a broad spectrum of biological activities that may improve human health and wellbeing, including antioxidant, anti-inflammatory, and anti-cancer properties. Nanoemulsion-based delivery systems have been developed to encapsulate LPCs so as to increase their food matrix compatibility, physicochemical stability, and bioavailability. LPCs vary in their structural features, including the number and position of phenolic hydroxyl, ketone, and aliphatic groups, which results in different molecular, physicochemical, and gastrointestinal properties. In this study, we examined the impact of plant-based carrier oils (coconut, sunflower, and flaxseed oils) and LPC type (curcumin, resveratrol, and quercetin) on the in vitro gastrointestinal fate of polyphenols loaded into quillaja saponin-stabilized nanoemulsions. Coconut oil contains high levels of medium-chain saturated fatty acids (MC-SFAs), sunflower oil contains high levels of long-chain monounsaturated fatty acids (LC-MUFAs), and flaxseed oil contains high levels of long-chain polyunsaturated fatty acids (LC-PUFAs). The encapsulation efficiency and gastrointestinal stability of the LPCs were slightly lower in the MC than the LC oils. Differences in the gastrointestinal stability of the three LPCs were linked to differences in their oil-water partition coefficients. Some of the LPCs inhibited lipid digestion for certain oil types. In particular, resveratrol retarded the digestion of all three oils, but it still had the highest GIT stability and bioaccessibility. This study provides valuable information about the gastrointestinal fate of LPC-loaded nanoemulsions and highlights important differences in the behavior of LPCs with different characteristics. This knowledge may facilitate the design of more effective plant-based delivery systems for bioactive lipophilic polyphenols.
Collapse
Affiliation(s)
- Hualu Zhou
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Bingjing Zheng
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. and Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
| |
Collapse
|
25
|
Castillo S, Rodríguez A, Bautista-Villarreal M, García-Solano N, Gallardo-Rivera C, Báez-González JG, Sánchez-García E, García-Alanis KG. Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings. Front Nutr 2021; 8:666654. [PMID: 33996879 PMCID: PMC8113396 DOI: 10.3389/fnut.2021.666654] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Accepted: 03/29/2021] [Indexed: 11/13/2022] Open
Abstract
In this study, a flour from corn cob (central core of the maize ear, stage R4) was obtained through three treatments. The three flours obtained were characterized by bromatological analysis, yield, and granulometry. Additional dressing-type oil in water (O/W) emulsions were developed, varying the formulation by incorporating distinct amounts of corn cob flour. The formulations' stability was evaluated over a period of 21 days, determining the particle size, creaming index, coalescence rate, consistency coefficient (k), and flow behavior indices (n). Results have shown significant differences in protein, fat, and carbohydrate content in the flour, depending on the cooking treatment. A good percentage of grinding yield was obtained (98%), in addition to several fractions by granulometry (60, 120, 250 MESH), showing differences in their nutritional content. Finally, the particle size of O/W emulsions developed varied among formulations. The combination of 0.6% of xanthan gum (XG) and corn cob flour showed major stability in average droplet size. No significant differences were observed in the coalescence rate values for the three formulations. Still, significant differences in the creaming index were evidenced in those formulations without XG or corn cob flour. The results regarding the consistency coefficient (k) and flow behavior indices (n) suggest a possible synergy between XG and flour of corn cob for enhancing the viscosity and pseudoplasticity of dressings in a concentration-dependent manner.
Collapse
Affiliation(s)
- Sandra Castillo
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Alexis Rodríguez
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Minerva Bautista-Villarreal
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Nallely García-Solano
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Claudia Gallardo-Rivera
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Juan G Báez-González
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Eduardo Sánchez-García
- Departamento de Química, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| | - Karla G García-Alanis
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Mexico
| |
Collapse
|
26
|
Zhou H, Zheng B, McClements DJ. In Vitro Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil-Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and Quercetin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3340-3350. [PMID: 33689331 DOI: 10.1021/acs.jafc.0c07578] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Many lipophilic polyphenols have low bioavailability because of their poor solubility and chemical stability within the human gut. The encapsulation of these polyphenols within digestible lipid droplets can improve their solubility and stability. However, there is currently a poor understanding of how the molecular and physicochemical properties of specific polyphenols impact these characteristics. In this study, the factors influencing the solubility and stability of different polyphenols (curcumin, resveratrol, and quercetin) under simulated gastrointestinal conditions were examined when they were delivered in the form of soybean oil-in-water nanoemulsions containing quillaja saponin-coated droplets (d32 ≈ 0.15 μm; ζ = -63 mV; pH 5). The polyphenols were loaded into the lipid droplets using a pH-driven method, which is based on the pH-dependent electrical charge, oil-water partitioning, and water-solubility of these molecules. The encapsulation efficiency of all three polyphenols was relatively high (75-87%). However, their chemical stability under gastrointestinal conditions (i.e., the % remaining after exposure to gastrointestinal conditions) differed considerably: quercetin (44%), curcumin (92%), and resveratrol (100%). This effect was mainly attributed to the lower logD value of quercetin (2.17) than those of resveratrol (3.39) and curcumin (4.12). As a result, a high fraction (>50%) of quercetin was located within the aqueous gastrointestinal fluids, where it would be more prone to chemical degradation or precipitation. The fraction of the polyphenols solubilized in the gastrointestinal fluids (bioaccessibility) followed a different trend: curcumin (57%) < quercetin (73%) < resveratrol (76%). This effect was attributed to the chemical instability and/or binding of curcumin with other molecules in the simulated intestinal conditions. These results provide useful information for designing nanoemulsion-based delivery systems to improve the efficacy of lipophilic polyphenols.
Collapse
Affiliation(s)
- Hualu Zhou
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Bingjing Zheng
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
| |
Collapse
|
27
|
Gao G, Wang H, Zhou J, Rao P, Ke L, Lin JJ, Sun Pan B, Zhang Y, Wang Q. Isolation and Characterization of Bioactive Proteoglycan-Lipid Nanoparticles from Freshwater Clam ( Corbicula fluminea Muller) Soup. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1610-1618. [PMID: 33501827 DOI: 10.1021/acs.jafc.0c02402] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Nanoparticles can be prepared by several sophisticated processes but until now, it cannot be prepared by simple home cooking. Here, we report that two incidental food nanoparticles (iFNPs) consisting of proteoglycans and phytosterols were isolated from soup made from freshwater clam (Corbicula fluminea Muller), a renowned folk remedy for liver problems in China and other parts of East Asia. These two bioactive iFNPs were obtained and characterized by anionic exchange chromatography coupled with multi-angle laser light scattering measurement. Their hydrodynamic diameters and ζ-potentials were 50 ± 0.2 nm and -28.0 mV and 67 ± 0.4 nm and -9.96 mV, respectively. FT-IR revealed that the proteoglycans in the particles contained α-type heteropolysaccharides. Both iFNPs were resistant to pH changes and separation by mechanical force but responsive to temperature changes. They effectively inhibited cholesterol uptake in vitro, which resonates with the traditional belief that freshwater clam soup provides hepatoprotective benefits. This study suggests that these two proteoglycan-lipid iFNPs are the active moieties and offers a supramolecular structure-based approach to study the function of such complex matrices derived from food.
Collapse
Affiliation(s)
- Guanzhen Gao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Huiqin Wang
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Jianwu Zhou
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Lijing Ke
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Jing Jen Lin
- Department of Food Science, National Taiwan Ocean University, Keelung City 202, Taiwan
| | - Bonnie Sun Pan
- Department of Food Science, National Taiwan Ocean University, Keelung City 202, Taiwan
| | - Yue Zhang
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| |
Collapse
|
28
|
Whitby CP. Structuring Edible Oils With Fumed Silica Particles. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.585160] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
|
29
|
Luo Y, Liu Y, Guo H, Fu H. Evaluation of the bioaccessibility of carotenoid esters from Lycium barbarum L. in nano-emulsions: A kinetic approach. Food Res Int 2020; 136:109611. [DOI: 10.1016/j.foodres.2020.109611] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 07/19/2020] [Accepted: 07/30/2020] [Indexed: 10/23/2022]
|
30
|
Papaya by-products for providing stability and antioxidant activity to oil in water emulsions. Journal of Food Science and Technology 2020; 58:1693-1702. [PMID: 33897008 DOI: 10.1007/s13197-020-04679-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/22/2020] [Accepted: 07/31/2020] [Indexed: 10/23/2022]
Abstract
The consumption of food with health benefits is growing today worldwide. This study was designed in order to incorporate papaya dietary fibre concentrates (DFCs) from peel and pulp dehydrated with the use of microwave (MW), or convection with hot air (CV) in oil-in- water emulsions. Results of studies indicated that Pulp DFC produced more stability to creaming (18 weeks) than Peel DFC (6 weeks). It was found that peel DFCs exerted up to 30% reduction in lipid peroxidation in comparison to the reference system during storage. Rheological analysis showed a similar behaviour when emulsions were mixed with pulp DFCs either dehydrated by MW or CV, while the dressing with peel DFCs had a much lower consistency than the former. The analysis of the emulsions micro-structure showed a polydisperse system of oil droplets and fiber structures trapping oil. Finally, emulsions with pulp DFCs showed a better consumer´s acceptance. These results also suggested that the use of DFCs may have high industrial potential in contributing to dietary fibre enrichment through technological intervention of emulsion formulation by papaya pulp and peel, increasing antioxidant property, consistency and stability during storage.
Collapse
|
31
|
Maurya VK, Singh J, Ranjan V, Gothandam KM, Bohn T, Pareek S. Factors affecting the fate of β-carotene in the human gastrointestinal tract: A narrative review. INT J VITAM NUTR RES 2020; 92:385-405. [PMID: 32781911 DOI: 10.1024/0300-9831/a000674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Carotenoids and their metabolites play crucial roles in human health such as in immunity, cell differentiation, embryonic development, maintenance of plasma membrane integrity, and gastrointestinal functions, in addition to counteracting night blindness and other eye-related diseases. However, carotenoid bioavailability is highly variable and often low. The bioavailability of β-carotene, among the most frequently consumed carotenoid from the diet, is determined by food matrix related factors such as carotenoid dose, its location in food the matrix, the physical state in food, the presence of other food compounds in the matrix such as dietary fiber, dietary lipids, other micronutrients present such as minerals, and food processing, influencing also the size of food particles, and the presence of absorption inhibitors (fat replacers and anti-obesity drugs) or enhancers (nano-/micro-formulations). However, also host-related factors such as physiochemical interactions by gastrointestinal secretions (enzyme and salts) and other host-related factors such as surgery, age, disease, obesity, and genetic variations have shown to play a role. This review contributes to the knowledge regarding factors affecting the bioavailability of β-carotene (food and host-relegated), as well as highlights in vitro models employed to evaluate β-carotene bioavailability aspects.
Collapse
Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | - Jagmeet Singh
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | - Vijay Ranjan
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | | | - Torsten Bohn
- Luxembourg Institute of Health (LIH), Department of Population Health, Nutrition and Health Group, L-1445 Strassen, Luxembourg
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| |
Collapse
|
32
|
Riquelme N, Robert P, Troncoso E, Arancibia C. Influence of the particle size and hydrocolloid type on lipid digestion of thickened emulsions. Food Funct 2020; 11:5955-5964. [PMID: 32609135 DOI: 10.1039/d0fo01202e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hydrocolloids are used as stabilizing agents in order to enhance the physical stability of emulsions during their storage. However, they can also play an important role in nutrient release and bioavailability. In this context, the aim of this research was to study the effect of the emulsion type and thickener type on the physical-structural changes and free fatty acid release during in vitro digestion. Oil-in-water emulsions were prepared with different particle sizes (CE: conventional emulsions and NE: nanoemulsions) and thickening agents (starch and xanthan gum). The experimental conditions of homogenization used allowed food emulsions to be obtained at the microscale and nanoscale, with particle sizes ranging among 3.2-3.4 μm and 78-107 nm for CE and NE, respectively. The addition of thickening agents (XG and ST) modified the physical properties of emulsions (particle size, zeta potential and stability) slightly, and thickened samples with similar viscosity were obtained. The kinetics of FFAs released during the in vitro intestinal digestion showed no significant differences (p > 0.05) in the digestion rate among samples; however, emulsion and thickener types decreased the final extent of free fatty acids, being more evident for those samples with starch. Xanthan gum kept the particle size of nanoemulsions stable during the oral and gastric phases, which promoted the release of FFAs during the intestinal phase. Therefore, xanthan gum could be used as a thickening agent of nanoemulsions exerting a minor impact on their lipid bioaccessibility.
Collapse
Affiliation(s)
- N Riquelme
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central, Chile.
| | | | | | | |
Collapse
|
33
|
Noronha LL, Ferreira PG, G S Lima C, Borba-Santos LP, Rozental S, de Moraes M, Silva FCD, Ferreira VF, Futuro DO. Formulation and Evaluation of a Novel Itraconazole-Clotrimazole Topical Emulgel for the Treatment of Sporotrichosis. Curr Pharm Des 2020; 26:1566-1570. [PMID: 32250218 DOI: 10.2174/1381612826666200406081249] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Accepted: 03/12/2020] [Indexed: 11/22/2022]
Abstract
In recent years, the development of new pharmaceutical formulations for the treatment of sporotrichosis has become a relevant research field. In this work, we aimed to develop an emulgel containing itraconazole and clotrimazole to ensure therapeutic effectiveness against Sporothrix brasiliensis. The topical use of a formulation that combines both drugs represents an interesting option for the complementary treatment of sporotrichosis. The emulgel formulation was prepared and evaluated for its zeta potential, viscosity, in vitro antifungal activity and stability at different storage conditions. The results showed that the newly developed emulgel displayed promising physicochemical characteristics, as well as a good in vitro inhibitory activity against S. brasiliensis yeasts. The results obtained in this work suggest that the emulgel containing itraconazole and clotrimazole might highly be efficient and a complementary therapy to oral administration in the treatment of sporotrichosis.
Collapse
Affiliation(s)
- Letícia L Noronha
- Pharmaceutical Technology Department, Faculdade de Farmácia, Universidade Federal Fluminense, Niterói-RJ, Brazil
| | - Patricia G Ferreira
- Pharmaceutical Technology Department, Faculdade de Farmácia, Universidade Federal Fluminense, Niterói-RJ, Brazil
| | - Carolina G S Lima
- Departamento de Química Orgânica, Instituto de Química, Universidade Federal Fluminense, Niterói-RJ, Brazil
| | - Luana P Borba-Santos
- Cell Biology and Parasitology Department, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Sonia Rozental
- Cell Biology and Parasitology Department, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Marcela de Moraes
- Departamento de Química Orgânica, Instituto de Química, Universidade Federal Fluminense, Niterói-RJ, Brazil
| | - Fernando C da Silva
- Departamento de Química Orgânica, Instituto de Química, Universidade Federal Fluminense, Niterói-RJ, Brazil
| | - Vitor F Ferreira
- Pharmaceutical Technology Department, Faculdade de Farmácia, Universidade Federal Fluminense, Niterói-RJ, Brazil
| | - Débora O Futuro
- Pharmaceutical Technology Department, Faculdade de Farmácia, Universidade Federal Fluminense, Niterói-RJ, Brazil
| |
Collapse
|
34
|
Impact of Pesticide Type and Emulsion Fat Content on the Bioaccessibility of Pesticides in Natural Products. Molecules 2020; 25:molecules25061466. [PMID: 32213953 PMCID: PMC7146406 DOI: 10.3390/molecules25061466] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 03/18/2020] [Accepted: 03/20/2020] [Indexed: 11/17/2022] Open
Abstract
There is interest in incorporating nanoemulsions into certain foods and beverages, including dips, dressings, drinks, spreads, and sauces, due to their potentially beneficial attributes. In particular, excipient nanoemulsions can enhance the bioavailability of nutraceuticals in fruit- and vegetable-containing products consumed with them. There is, however, potential for them to also raise the bioavailability of undesirable substances found in these products, such as pesticides. In this research, we studied the impact of excipient nanoemulsions on the bioaccessibility of pesticide-treated tomatoes. We hypothesized that the propensity for nanoemulsions to raise pesticide bioaccessibility would depend on the polarity of the pesticide molecules. Bendiocarb, parathion, and chlorpyrifos were therefore selected because they have Log P values of 1.7, 3.8, and 5.3, respectively. Nanoemulsions with different oil contents (0%, 4%, and 8%) were fabricated to study their impact on pesticide uptake. In the absence of oil, the bioaccessibility increased with increasing pesticide polarity (decreasing Log P): bendiocarb (92.9%) > parathion (16.4%) > chlorpyrifos (2.8%). Bendiocarb bioaccessibility did not depend on the oil content of the nanoemulsions, which was attributed to its relatively high water-solubility. Conversely, the bioaccessibility of the more hydrophobic pesticides (parathion and chlorpyrifos) increased with increasing oil content. For instance, for chlorpyrifos, the bioaccessibility was 2.8%, 47.0%, and 70.7% at 0%, 4%, and 8% oil content, respectively. Our findings have repercussions for the utilization of nanoemulsions as excipient foods in products that may have high levels of undesirable non-polar substances, such as pesticides.
Collapse
|
35
|
Cardona Jaramillo JEC, Achenie LEK, Álvarez OA, Carrillo Bautista MP, González Barrios AF. The multiscale approach t o the design of bio-based emulsions. Curr Opin Chem Eng 2020. [DOI: 10.1016/j.coche.2019.11.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
36
|
Ju M, Zhu G, Huang G, Shen X, Zhang Y, Jiang L, Sui X. A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105329] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
37
|
He S, Ye A. Formation and gastrointestinal digestion of β‐carotene emulsion stabilized by milk fat globule membrane. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13301] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Shenghua He
- Key Laboratory of Biomarker Based Rapid‐detection Technology for Food Safety of Henan ProvinceXuchang University Xuchang China
| | - Aiqian Ye
- Riddet Institute, Massey University Palmerston North New Zealand
| |
Collapse
|
38
|
Lu J, Tu P, Feng Y, Li N, Xu X, Li K, Yao Y, Han J, Liu W. Dietary interference on the oxidation and hydrolysis of liposomes during
in vitro
digestion. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14356] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Junmeng Lu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Piaohan Tu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Yanwen Feng
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Na Li
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Xiankang Xu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Kexuan Li
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Yixin Yao
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Jianzhong Han
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Weilin Liu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| |
Collapse
|
39
|
Zhang Z, Jung KJ, Zhang R, Muriel Mundo JL, McClements DJ. In situ monitoring of lipid droplet release from biopolymer microgels under simulated gastric conditions using magnetic resonance imaging and spectroscopy. Food Res Int 2019; 123:181-188. [DOI: 10.1016/j.foodres.2019.04.063] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 03/29/2019] [Accepted: 04/27/2019] [Indexed: 02/06/2023]
|
40
|
Yao K, McClements DJ, Xiang J, Zhang Z, Cao Y, Xiao H, Liu X. Improvement of carotenoid bioaccessibility from spinach by co-ingesting with excipient nanoemulsions: impact of the oil phase composition. Food Funct 2019; 10:5302-5311. [PMID: 31432852 DOI: 10.1039/c9fo01328h] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Many of the carotenoids found naturally in fruits and vegetables are beneficial to human health, but they often have low oral bioavailability because of their high hydrophobicity. In this study, the effects of varying the composition of the oil phase of excipient nanoemulsions on carotenoid bioaccessibility from spinach were investigated using a simulated gastrointestinal tract. Nanoemulsions containing different ratios of medium chain triglycerides (MCT) and long chain triglycerides (LCT) were prepared: (i) mixing MCT and LCT oils before homogenization and (ii) mixing MCT droplets with LCT droplets after homogenization. The release of carotenoids from spinach and their solubilization within the mixed micelles formed after lipid digestion depended strongly on the oil phase composition. As expected, carotenoid bioaccessibility was always higher in the presence of excipient nanoemulsions than in their absence. The total free fatty acids released in the small intestine increased as the MCT/LCT ratio increased, which can be attributed to the faster release of shorter chain fatty acids from the oil droplet surfaces during lipid digestion. As the MCT ratio increased, lutein bioaccessibility increased but β-carotene bioaccessibility decreased. This difference was attributed to the ability of the formed mixed micelles to accommodate the two different kinds of carotenoids in their hydrophobic domains. Interestingly, carotenoid bioaccessibility was significantly lower (P < 0.05) when the oil droplets were mixed after homogenization than when the oils were mixed before homogenization. These results have important implications for the design of excipient foods to improve the bioavailability of hydrophobic nutraceuticals in fruits and vegetables.
Collapse
Affiliation(s)
- Kangfei Yao
- Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China. and Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
| | | | - Jiaxin Xiang
- Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China. and Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
| | - Ziying Zhang
- Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China. and Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
| | - Yong Cao
- Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China. and Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
| | - Xiaojuan Liu
- Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou 510642, China. and Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
| |
Collapse
|
41
|
Koshani R, Jafari SM. Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients. Adv Colloid Interface Sci 2019; 270:123-146. [PMID: 31226521 DOI: 10.1016/j.cis.2019.06.005] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 05/09/2019] [Accepted: 06/09/2019] [Indexed: 12/30/2022]
Abstract
Developing green and facile approaches to produce nanostructures suitable for bioactives, nanoencapsulation faces some challenges in the nutraceutical and food bioactive industries due to potential risks arising from nanomaterials fabrication and consumption. High-intensity ultrasound is an effective technology to generate different bio-based structures in sub-micron or nanometer scale. This technique owing to some intrinsic advantages such as safety, straightforward operation, energy efficiency, and scale-up potential, as well as, ability to control over size and morpHology has stood out among various nanosynthetic routes. Ultrasonically-provided energy is mainly transferred to the droplets and particles via acoustic cavitation (which is formation, growth, and implosive collapse of bubbles in solvent). This review provides an outlook on the fundamentals of ultrasonication and some applicable setups in nanoencapsulation. Different kinds of nanostructures based on surfactants, lipids, proteins and carbohydrates formed by sonication, along with their advantages and disadvantages are assessed from the viewpoint of stability, particle size, and process impacts on some functionalities. The gastrointestinal fate and safety issues of ultrasonically prepared nanostructures are also discussed. Sonication, itself or in combination with other encapsulation approaches, alongside biopolymers generate nano-engineered carriers with enough stability, small particle sizes, and a low polydispersity. The nano-sized systems improve techno-functional activities of encapsulated bioactive agents including stability, solubility, dissolution, availability, controlled and targeted release profile in vitro and in vivo plus other bioactive properties such as antioxidant and antimicrobial capacities. Ultrasonically prepared nanocarriers show a great potential in fortifying food products with desired bioactive components, especially for the industrial applications.
Collapse
Affiliation(s)
- Roya Koshani
- Department of Chemistry, Quebec Centre for Advanced Materials, Pulp and Paper Research Centre, McGill University, Montreìal, Queìbec H3A 0B8, Canada; Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
| |
Collapse
|
42
|
The Neuroprotective Effects of Astaxanthin: Therapeutic Targets and Clinical Perspective. Molecules 2019; 24:molecules24142640. [PMID: 31330843 PMCID: PMC6680436 DOI: 10.3390/molecules24142640] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/16/2019] [Accepted: 07/17/2019] [Indexed: 12/22/2022] Open
Abstract
As the leading causes of human disability and mortality, neurological diseases affect millions of people worldwide and are on the rise. Although the general roles of several signaling pathways in the pathogenesis of neurodegenerative disorders have so far been identified, the exact pathophysiology of neuronal disorders and their effective treatments have not yet been precisely elucidated. This requires multi-target treatments, which should simultaneously attenuate neuronal inflammation, oxidative stress, and apoptosis. In this regard, astaxanthin (AST) has gained growing interest as a multi-target pharmacological agent against neurological disorders including Parkinson’s disease (PD), Alzheimer’s disease (AD), brain and spinal cord injuries, neuropathic pain (NP), aging, depression, and autism. The present review highlights the neuroprotective effects of AST mainly based on its anti-inflammatory, antioxidative, and anti-apoptotic properties that underlies its pharmacological mechanisms of action to tackle neurodegeneration. The need to develop novel AST delivery systems, including nanoformulations, targeted therapy, and beyond, is also considered.
Collapse
|
43
|
Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
44
|
DHA and EPA nanoemulsions prepared by the low-energy emulsification method: Process factors influencing droplet size and physicochemical stability. Food Res Int 2019; 121:359-366. [DOI: 10.1016/j.foodres.2019.03.059] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 03/12/2019] [Accepted: 03/26/2019] [Indexed: 12/22/2022]
|
45
|
Gomes A, Furtado GDF, Cunha RL. Bioaccessibility of Lipophilic Compounds Vehiculated in Emulsions: Choice of Lipids and Emulsifiers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13-18. [PMID: 30556391 DOI: 10.1021/acs.jafc.8b05460] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Great efforts have been made to design emulsions considering the need to perform an effective encapsulation, protection, vehiculation, and bioaccessibility of lipophilic compounds. This task can be achieved by manipulating the structure of the emulsion based on the choice of the processes and ingredients of the aqueous phase, interface, and lipid matrix. Thus, the main focus of this perspective is to provide insights into the use of ingredient engineering in manipulating/building emulsion structures that enhance lipophilic compound release and bioaccessibility.
Collapse
Affiliation(s)
- Andresa Gomes
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
| | - Guilherme de Figueiredo Furtado
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering, Faculty of Food Engineering , University of Campinas , Campinas , São Paulo 13083-862 , Brazil
| |
Collapse
|
46
|
Controlling lipid digestion profiles using mixtures of different types of microgel: Alginate beads and carrageenan beads. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
47
|
Brennan CS. The popularity of food science and technology and the dissemination of research. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Charles S. Brennan
- Centre for Food Research and Innovation; Lincoln University; Lincoln New Zealand
| |
Collapse
|
48
|
Raikos V, Hayward N, Hayes H, Meroni E, Ranawana V. Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14024] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Vassilios Raikos
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
| | - Nick Hayward
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
| | - Helen Hayes
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
| | - Erika Meroni
- Human Nutrition Unit Department of Food, Environmental and Nutritional Sciences (DeFENS) – University of Milan Via Celoria, 2 20133 Milan Italy
| | - Viren Ranawana
- Rowett Institute University of Aberdeen Foresterhill Aberdeen AB25 2ZD UK
| |
Collapse
|
49
|
Abcha I, Souilem S, Neves MA, Wang Z, Nefatti M, Isoda H, Nakajima M. Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability. Food Res Int 2018; 116:953-962. [PMID: 30717028 DOI: 10.1016/j.foodres.2018.09.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2018] [Revised: 06/28/2018] [Accepted: 09/09/2018] [Indexed: 12/15/2022]
Abstract
Apigenin has attracted a great interest in the food industry due to the wide range of its biological activities including antioxidant and anti-inflammatory. The encapsulation of apigenin in oil-in-water (O/W) emulsions could overcome its low solubility and lead to the development of new functional food products. The aim of this study is to formulate food-grade O/W submicron emulsions loaded with apigenin using high-pressure homogenization. Supersaturated solutions of 0.1 wt% apigenin in ethyl oleate were heated at 100 °C for 30, 60, or 120 min and the supernant after centrifugation were used as to-be-dispersed phases. An aqueous solution containing 1 wt% tween 20 was used as the continuous phase. We examined the effect of heating process of the ethyl oleate prior to emulsification and the homogenization-pressure (60-150 MPa) on the physico-chemical characteristics of the O/W emulsions immediately after formulation and during storage. Submicron O/W emulsions were formulated and the lowest average droplet diameter (dav) was 169 ± 2.082 nm with a polydispersity index (PDI) of 0.06 ± 0.002. After 30 days of storage at 4 °C, the O/W emulsion formulated remained physically stable with little change in their dav and PDI values. The preheat treatment of ethyl oleate, affected the initial loaded apigenin concentration but hardly affected the physico-chemical stability of O/W emulsions. However, HPLC analysis demonstrated that the emulsification pressure was a relevant parameter affecting apigenin retention during the storage of O/W emulsions. Apigenin degradation in ethyl oleate O/W emulsions followed zero order kinetics and about 91.5-93.5% of apigenin could be retained in O/W emulsions after 30 days of storage.
Collapse
Affiliation(s)
- Imen Abcha
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Pastoral Ecology Laboratory, Institute of Arid Land (IRA), Medenine 4119, Tunisia
| | - Safa Souilem
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan; Laboratory of Environmental Bioprocess, Center of Biotechnology of Sfax (CBS), B.P. 1177, Sfax 3018, Tunisia.
| | - Marcos A Neves
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan.
| | - Zheng Wang
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
| | - Mohamed Nefatti
- Pastoral Ecology Laboratory, Institute of Arid Land (IRA), Medenine 4119, Tunisia
| | - Hiroko Isoda
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
| | - Mitsutoshi Nakajima
- Alliance for Research on North Africa (ARENA), University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan
| |
Collapse
|
50
|
McClements DJ. Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility. Food Funct 2018; 9:22-41. [PMID: 29119979 DOI: 10.1039/c7fo01515a] [Citation(s) in RCA: 150] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Many researchers are currently developing emulsion-based delivery systems to increase the bioavailability of lipophilic bioactive agents, such as oil-soluble vitamins, nutraceuticals, and lipids. Oil-in-water emulsions can be specifically designed to improve the bioavailability of these bioactives by altering their composition and structural organization. This article reviews recent progress in understanding the impact of emulsion properties on the bioaccessibility of lipophilic bioactive agents, including oil phase composition, aqueous phase composition, droplet size, emulsifier type, lipid physical state, and droplet aggregation state. This knowledge can be used to design emulsions that can enhance the bioavailability and efficacy of encapsulated hydrophobic bioactives.
Collapse
|