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Dikmetas DN, Yenipazar H, Can Karaca A. Recent advances in encapsulation of resveratrol for enhanced delivery. Food Chem 2024; 460:140475. [PMID: 39047495 DOI: 10.1016/j.foodchem.2024.140475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 07/05/2024] [Accepted: 07/13/2024] [Indexed: 07/27/2024]
Abstract
Due to its numerous biological activities, such as antioxidant, anti-inflammatory, antitumor, anti-atherosclerosis, anti-aging, anti-osteoporosis, anti-obesity, estrogenic, neuroprotective and cardioprotective effects, resveratrol has attracted a lot of attention in the food and pharmaceutical industries as a promising bioactive. However, low solubility in aqueous media, limited bioavailability, and low stability of resveratrol in hostile environments limit its applications. The necessity for a summary of recent developments is highlighted by the growing body of research on resveratrol encapsulation as a means of overcoming the mentioned application constraints. This review highlights the present developments in resveratrol delivery techniques, including spray drying, liposomes, emulsions, and nanoencapsulation. Bioaccessibility, bioavailability, stability, and release of resveratrol from encapsulating matrices are discussed. Future research should focus on encapsulation approaches with high loading capacity, targeted delivery, and controlled release. In light of the growing interest in resveratrol and the increasing complexity of resveratrol-based formulations, review of current encapsulation methods is crucial to address existing limitations and pave the way for the development of next-generation delivery systems. This review discusses how the delivery systems with different structures and release mechanisms can unlock the full potential and benefits of resveratrol by enhancing its bioavailability and stability.
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Affiliation(s)
- Dilara Nur Dikmetas
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey
| | - Hande Yenipazar
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey.
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2
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Dai Y, Shi C, Qin Z, Song W, Ding B, Wei S, Chen H. Potential application of nanoliposomes loaded with complex tannins from the seed shell of Euryale ferox in the anti-browning of fresh-cut asparagus lettuce. Int J Biol Macromol 2024; 275:133669. [PMID: 38971289 DOI: 10.1016/j.ijbiomac.2024.133669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 05/27/2024] [Accepted: 07/02/2024] [Indexed: 07/08/2024]
Abstract
Surface browning of plant-derived fresh-cut products is mainly caused by conversion of the phenolic compounds into o-quinones under tyrosinase catalysis. In this study, the rarely reported complex tannins from Euryale ferox seed shell (ECTs) constituted by the units of 35.60% condensed tannins and 64.40% hydrolysable tannins were shown to suppress the activity of tyrosinase efficiently, supporting the exploitation of ECTs into novel anti-browning agents. However, the utilization of ECTs in food preservation is often restricted because of their chemical instability to external environment. Further fabrication of nanoliposomes loaded with ECTs (ECTs-NLs) herein was carried out to improve the stability of ECTs. DLS, TEM, FTIR, DSC and XRD confirmed that ECTs were encapsulated into nanoliposomes successfully, and ECTs-NLs appeared as vesicle-like spherical morphology with favorable encapsulation efficiency, uniform particle size distribution and negative zeta-potential. The resulting ECTs-NLs were relatively stable in the dark at 4 °C. Nanoliposomal encapsulation significantly enhanced ECTs stability, thus protecting inhibitory effect of ECTs against tyrosinase. Furthermore, anti-browning evaluation proved that ECTs-NLs had distinct advantages over free ECTs in alleviating surface browning of fresh-cut asparagus lettuces. These results suggested that nanoliposomes were effective in stabilizing ECTs and ECTs-NLs could be potentially applied to the fresh-cut food industry.
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Affiliation(s)
- Ying Dai
- College of Life Science, Yangtze University, Jingzhou, China
| | - Chenjun Shi
- College of Life Science, Yangtze University, Jingzhou, China
| | - Zeya Qin
- College of Life Science, Yangtze University, Jingzhou, China
| | - Wei Song
- Zhengzhou Research Institute, Harbin Institute of Technology, Zhengzhou, China
| | - Baomiao Ding
- College of Life Science, Yangtze University, Jingzhou, China
| | - Shudong Wei
- College of Life Science, Yangtze University, Jingzhou, China.
| | - Hui Chen
- College of Life Science, Yangtze University, Jingzhou, China.
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Rudzińska M, Grygier A, Knight G, Kmiecik D. Liposomes as Carriers of Bioactive Compounds in Human Nutrition. Foods 2024; 13:1814. [PMID: 38928757 PMCID: PMC11202941 DOI: 10.3390/foods13121814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/05/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food.
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Affiliation(s)
- Magdalena Rudzińska
- Faculty of Food Science and Nutrition, University of Life Sciences, 60-637 Poznań, Poland; (A.G.); (G.K.); (D.K.)
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Kasapoğlu KN, Sus N, Kruger J, Frank J, Özçelik B. Fabrication of phenolic loaded spray-dried nanoliposomes stabilized by chitosan and whey protein: Digestive stability, transepithelial transport and bioactivity retention of phenolics. Int J Biol Macromol 2024; 271:132676. [PMID: 38821805 DOI: 10.1016/j.ijbiomac.2024.132676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 05/18/2024] [Accepted: 05/24/2024] [Indexed: 06/02/2024]
Abstract
Low bioavailability of phenolic compounds (phenolics) results in low in vivo bioactivity, thus their co-encapsulation could enhance potential health benefits. In this study, reconstitutable nanoliposomes loaded with phenolics varying in solubility were fabricated using spray drying after stabilized by chitosan (CH) or whey protein (WP). The physicochemical properties, biocompatibility, digestive fate, and bioactivity retention of phenolics in different forms were investigated. The surface charge of nanoliposomes (NL) shifted from -18.7 mV to positive due to conjugation with cationic CH (53.1 mV) and WP (14 mV) after spray drying while it was -26.6 mV for only spray-dried phenolics (SDP). Encapsulation efficiency of the tested phenolics ranged between 64.7 % and 95.1 %. Simulated gastrointestinal digestion/Caco-2 cell model was used to estimate the digestive fate of the phenolics yielding up to 3-fold higher bioaccessibility for encapsulated phenolics compared to their native form, combined or individually. However, the cellular uptake or transepithelial transport of phenolics did not differ significantly among formulations, except trans-resveratrol in WP-NL. On the contrary, the suppressive effect of phenolics on fatty acid induced hepatocellular lipid accumulation was strongly dependent on the encapsulation method, no activity was retained by SDP. These findings suggested that reconstitutable nanoliposomes can improve the absorption of phenolics by facilitating their bioaccessibility and thermal and/or processing stability during spray drying.
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Affiliation(s)
- Kadriye Nur Kasapoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey; Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.
| | - Nadine Sus
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.
| | - Johanita Kruger
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.
| | - Jan Frank
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany.
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey; BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co, 34469 Maslak, Istanbul, Turkey.
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Yang J, Lin J, Zhang W, Shen M, Wang Y, Xie J. Resveratrol-loaded pH-responsive Mesona chinensis polysaccharides-zein nanoparticles for effective treatment of ulcerative colitis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3992-4003. [PMID: 38323719 DOI: 10.1002/jsfa.13282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 12/09/2023] [Accepted: 01/08/2024] [Indexed: 02/08/2024]
Abstract
BACKGROUND Resveratrol (Res) is promising food functional factor with favorable antioxidant and anti-inflammatory properties, although its poor water solubility and low bioavailability limit extensive application. Therefore, in combination with another promising polysaccharide (Mesona chinensis polysaccharides, MCP), Res-loaded food nanocarriers (ResNPs) were developed to increase its water solubility, bioactivity and targeting properties. ResNPs were then applied to alleviate dextran sulfate sodium (DSS)-induced ulcerative colitis. RESULTS Resveratrol can be well encapsulated in MCP-based nanoparticles in an amorphous state, improving its water solubility. ResNPs showed pH-response controlled release behavior in the gastrointestinal tract and increased the enrichment of Res in the colon. In vivo experiments of ResNPs against DSS-induced ulcerative colitis (UC) revealed that ResNPs significantly improved UC symptoms, modulated intestinal inflammation and down-regulated oxidative stress levels compared to free Res. ResNPs also play an positive role with respect to inhibiting the mitogen-activated protein kinase pathway and promoting the expression of tight junction proteins. In addition, ResNPs improved the species composition and relative abundance of intestinal flora in UC mice, which effectively regulated the balance of intestinal flora and promoted the production of short-chain fatty acids. CONCLUSION These results suggest that MCP-based nanoparticles can effectively improve the solubility of resveratrol and enhance its in vivo bioactivity. Moreover, the present study also provides a new strategy for the prevention and treatment of UC with food polyphenol. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jun Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Jieqiong Lin
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Weidong Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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Thiruvalluvan M, Kaur BP, Singh A, Kumari S. Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriers. Food Sci Biotechnol 2024; 33:307-325. [PMID: 38222914 PMCID: PMC10786787 DOI: 10.1007/s10068-023-01458-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 09/25/2023] [Accepted: 10/10/2023] [Indexed: 01/16/2024] Open
Abstract
Fruits and vegetables are one of the most consumed and processed commodities globally and comprise abundant phenolic compounds, one of the main nutraceuticals in the food industry. Comparably elevated rates of these compounds are found in waste (peel, seeds, leaf, stem, etc.) in the food processing industry. They are being investigated for their potential use in functional foods. However, phenolic compounds' low bioavailability limits their application, which can be approached by loading the phenolic compounds into an encapsulation system such as liposomal carriers. This review aims to elucidate the recent trend in extracting phenolic compounds from the waste stream and the means to load them in stable liposomes. Furthermore, the application of these liposomes with only natural extracts in food matrices is also presented. Many studies have indicated that liposomes can be a proper candidate for encapsulating and delivering phenolic compounds and as a means to increase their bioavailability.
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Affiliation(s)
- Manonmani Thiruvalluvan
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Anupama Singh
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Sanjana Kumari
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
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Liu B, Zhang J, Liu Z, Wang P, Zhang Y, He H, Yin T, Gou J, Tang X. Research on the preparation process of the cytarabine/daunorubicin dual-encapsulation liposome and its physicochemical properties and performances in vitro/vivo. Int J Pharm 2023; 646:123500. [PMID: 37820944 DOI: 10.1016/j.ijpharm.2023.123500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 09/20/2023] [Accepted: 10/08/2023] [Indexed: 10/13/2023]
Abstract
As the only Food and Drug Administration (FDA)-approved dual-encapsulation liposome injection for treating Acute myeloid leukemia (AML), CPX-351 outperforms the standard chemotherapy treatment "DA 7 + 3″ in terms of clinical effectiveness. Although research on dual-loaded liposomes has increased in recent years, little attention has been paid to their preparation, which can affect their quality, efficacy, and safety. This study explored various preparation processes to create the cytarabine/daunorubicin co-loaded liposome (the Cyt/Daun liposome) and eventually settled on two methods: the sequential loading approach, thin film hydration-extrusion-copper ion gradient, and the simultaneous encapsulation technique, copper ion gradient-concentration gradient. Different preparation methods resulted in different particle sizes and encapsulation efficiencies; the two aforementioned preparation processes generated dual-loaded liposomes with comparable physicochemical properties. The sequential encapsulation technique was selected for the subsequent research owing to its higher encapsulation efficiency prior to purification; the prepared Cyt/Daun liposomes had small and uniform particle size (108.6 ± 1.02 nm, Polydispersity index (PDI) 0.139 ± 0.01), negative charge (-(60.2 ± 1.15) mV), high drug encapsulation efficiency (Cyt 88.2 ± 0.24 %, Duan 94.2 ± 0.45 %) and good plasma stability. To improve its storage stability, the Cyt/Daun liposome was lyophilized (-40 °C for 4 h, maintained for 130 min, and dried for 1200 min) using sucrose-raffinose (mass ratio 7:3; glycolipid ratio 4:1, w/w) as a lyoprotectant. The lyophilized liposomes were purple cakes, redissolved rapidly with insignificant alterations in particle size and encapsulation efficiency, and possessed well storage stability. The pharmacokinetic and tissue distribution studies demonstrated that the Cyt/Daun liposome could achieve long circulation and maintain synergic proportions of drugs within 24 h, increasing the accumulation of drugs at tumor sites. Furthermore, the in vitro/in vivo pharmacodynamic studies confirmed its good anti-tumor activity and safety.
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Affiliation(s)
- Boyuan Liu
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, Liaoning, PR China
| | - Jiaoyang Zhang
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, Liaoning, PR China
| | - Zixu Liu
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, Liaoning, PR China
| | - Ping Wang
- School of Pharmacy, Jilin University, Changchun 130021, Jilin, PR China
| | - Yu Zhang
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, Liaoning, PR China
| | - Haibing He
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, Liaoning, PR China
| | - Tian Yin
- Faculty of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, Liaoning, PR China
| | - Jingxin Gou
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, Liaoning, PR China.
| | - Xing Tang
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, Liaoning, PR China.
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Wang Z, Zhou D, Liu D, Zhu B. Food-grade encapsulated polyphenols: recent advances as novel additives in foodstuffs. Crit Rev Food Sci Nutr 2023; 63:11545-11560. [PMID: 35776082 DOI: 10.1080/10408398.2022.2094338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
A growing inclination among consumers toward the consumption of natural products has propelled the usage of natural compounds as novel additives. Polyphenols are among the most popular candidates of natural food additives with multiple functionalities and bioactivities but are limited by instability. In this regard, a series of food-grade encapsulated polyphenols has been tailored for incorporating into food formulations as novel additives, which could better satisfy the complicated industry processing. This review seeks to present the most recent discussions regarding their application status in diverse foodstuffs as novel additives, involving functionalities, action mechanisms, and relevant encapsulation technologies. The scientific findings confirm that such novel additives show positive effects on physicochemical, sensory, and nutritional properties as well as the shelf life of diverse food matrices. However, poor heat resistance is still the major defect that restricts their application in thermal processes. Future research should focus on the evaluation of the compatibility and applicability of encapsulated polyphenols in real food processes as well as track and deepen their molecular action mechanisms in the context of complex foodstuffs. Innovation of existing encapsulation technologies should also be concerned in the future to bridge the gap between lab and scale-up production.
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Affiliation(s)
- Zonghan Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, Zhejiang, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Dayong Zhou
- National Engineering Research Center of Seafood, Dalian, China
- College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, Zhejiang, China
- Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Dalian, China
- College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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Liu H, Song J, Zhou L, Peng S, McClements DJ, Liu W. Construction of curcumin-fortified juices using their self-derived extracellular vesicles as natural delivery systems: grape, tomato, and orange juices. Food Funct 2023; 14:9364-9376. [PMID: 37789722 DOI: 10.1039/d3fo02605a] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
Different fruit and vegetable juices were first used to encapsulate curcumin to improve its solubility, stability, and bioaccessibility, which is expected to enable designing of polyphenol-enriched beverages and impact human health and well-being. Briefly, fruit and vegetable-derived extracellular vesicles usually serve as transport and communication tools between different cells, which means they also may be utilized as delivery carriers for other bioactive agents. Curcumin, as a model polyphenol with many physiological activities, typically has low water-solubility, stability, and bioaccessibility. Therefore, extracellular vesicles were applied to load curcumin to overcome these challenges and to facilitate its incorporation into fruit and vegetable juices. Three kinds of curcumin-loaded fruit and vegetable juices, including curcumin-loaded grape (Cur-G), tomato (Cur-T), and orange (Cur-O) juices, exhibited higher encapsulation efficiency (>80%) than others. The patterns of XRD and FTIR confirmed that curcumin moved into extracellular vesicles in the amorphous form and that the hydrogen bonding force was found between them. Three kinds of fruit and vegetable juices can significantly enhance the solubility, stability and bioavailability of curcumin, but the degrees of improvement are different. For instance, Cur-O exhibited the highest encapsulation efficiency, chemical stability, and effective bioaccessibility than Cur-G and Cur-T. In summary, this study shows that natural fruit and vegetable juices can effectively improve the solubility, stability and bioaccessibility of active polyphenols, which is expected to enable successful designing of nutrient-enriched beverages with a simple method according to various needs of people and be directly applied to food processing and home production.
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Affiliation(s)
- Hang Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, P. R. China.
| | - Jiawen Song
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, P. R. China.
| | - Lei Zhou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, P. R. China.
| | - Shengfeng Peng
- Department of Rehabilitation Medicine, the Second Affiliated Hospital of Nanchang University, Nanchang University, Nanchang 330006, P. R. China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
| | - Wei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, P. R. China.
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
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10
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Nascimento APS, Carvalho AJDBA, Lima MDS, Barros SL, Ribeiro S, Pasqualli M, Lisboa HM, Barros AN. Enhancing Antioxidant Retention through Varied Wall Material Combinations in Grape Spray Drying and Storage. Antioxidants (Basel) 2023; 12:1745. [PMID: 37760048 PMCID: PMC10525094 DOI: 10.3390/antiox12091745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 08/30/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
The encapsulation of bioactive compounds, which spans phytochemicals, vitamins, antioxidants, and other precious substances, has risen to prominence as a crucial area of interest spanning various domains, including food, pharmaceuticals, and cosmetics. This investigation delved into the efficacy of distinct wall materials-whey protein isolate, high methoxy pectin, and gum arabic-when employed individually or in combination to encapsulate and preserve phenolic compounds and antioxidants during storage. The encapsulation process involved spray-drying bioactive compounds extracted from grapes. Over a span of 120 days, the stability of these encapsulated compounds was meticulously evaluated, encompassing assessments via different antioxidant capacity assays, phenolic content analyses, and high-performance liquid chromatography measurements. The modeling of retention kinetics during storage facilitated the comprehension of the release mechanisms. Notably, the findings underscore the pivotal role of wall materials in preserving these bioactive compounds, with each material or combination of materials exhibiting varying degrees of protective capacity. Remarkably, the synergistic blend of whey protein, pectin, and gum arabic showcased the utmost retention of bioactive compounds over this study's period. The amassed data distinctly show that an amalgamation of wall materials can indeed considerably enhance the stability of encapsulated bioactive compounds, presenting promising applications within the realms of both the food and pharmaceutical industries.
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Affiliation(s)
- Amanda Priscila Silva Nascimento
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Ana Júlia de Brito Araújo Carvalho
- Department of Food Technology, Federal Institute of Sertão Pernambucano, CEP, Petrolina 56314-522, PE, Brazil; (A.J.d.B.A.C.); (M.d.S.L.)
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, CEP, Petrolina 56314-522, PE, Brazil; (A.J.d.B.A.C.); (M.d.S.L.)
| | - Samela Leal Barros
- Department of Food Science and Engineering, Federal University of Ceára, Av. da Universidade, 2853—Benfica, CEP, Fortaleza 60020-181, CE, Brazil;
| | - Samara Ribeiro
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Matheus Pasqualli
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Hugo M. Lisboa
- Post-Graduate Program Process Engineering, Federal University of Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58400-900, PB, Brazil; (A.P.S.N.); (S.R.); (M.P.)
| | - Ana Novo Barros
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
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11
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Recent advances in emerging pectin-derived nanocarriers for controlled delivery of bioactive compounds. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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12
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Coating Materials to Increase the Stability of Liposomes. Polymers (Basel) 2023; 15:polym15030782. [PMID: 36772080 PMCID: PMC10004256 DOI: 10.3390/polym15030782] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/09/2023] Open
Abstract
Liposomes carry various compounds with applications in pharmaceutical, food, and cosmetic fields, and the administration route is especially parenteral, oral, or transdermal. Liposomes are used to preserve and release the internal components, thus maintaining the properties of the compounds, the stability and shelf life of the encapsulated products, and their functional benefits. The main problem in obtaining liposomes at the industrial level is their low stability due to fragile phospholipid membranes. To increase the stability of liposomes, phospholipid bilayers have been modified or different coating materials have been developed and studied, both for liposomes with applications in the pharmaceutical field and liposomes in the food field. In the cosmetic field, liposomes need no additional coating because the liposomal formulation is intended to have a fast penetration into the skin. The aim of this review is to provide current knowledge regarding physical and chemical factors that influence stability, coating materials for liposomes with applications in the pharmaceutical and food fields to increase the stability of liposomes containing various sensitive compounds, and absorption of the liposomes and commercial liposomal products obtained through various technologies available on the market.
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13
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Qi C, Liu G, Ping Y, Yang K, Tan Q, Zhang Y, Chen G, Huang X, Xu D. A comprehensive review of nano-delivery system for tea polyphenols: Construction, applications, and challenges. Food Chem X 2023; 17:100571. [PMID: 36845473 PMCID: PMC9945422 DOI: 10.1016/j.fochx.2023.100571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 12/28/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
Tea polyphenols (TPs) are important bioactive compounds in tea and have excellent physiological regulation functions. However, the extraction and purification of TPs are key technologies affecting their further application, and the chemical instability, poor bioavailability of TPs are major challenges for researchers. In the past decade, therefore, research and development of advanced carrier systems for the delivery of TPs has been greatly promoted to improve their poor stability and poor bioavailability. In this review, the properties and function of TPs are introduced, and the recent advances in the extraction and purification technologies are systematically summarized. Particularly, the intelligent delivery of TPs via novel nano-carriers is critically reviewed, and the application of TPs nano-delivery system in medical field and food industry is also described. Finally, the main limitations, current challenges and future perspectives are highlighted in order to provide research ideas for exploiting nano-delivery carriers and their application in TPs.
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Affiliation(s)
- Chenyu Qi
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China,College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Guangyang Liu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China,Corresponding authors.
| | - Yi Ping
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China,College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Kexin Yang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Qiyue Tan
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China,College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Yaowei Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China,Corresponding authors.
| | - Ge Chen
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaodong Huang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Donghui Xu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China,Corresponding authors.
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14
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Delivery of Catechins from Green Tea Waste in Single- and Double-Layer Liposomes via Their Incorporation into a Functional Green Kiwifruit Juice. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020575. [PMID: 36677635 PMCID: PMC9866522 DOI: 10.3390/molecules28020575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/24/2022] [Accepted: 01/04/2023] [Indexed: 01/08/2023]
Abstract
Globally, about one million tonnes of tea products, which contain high concentrations of catechins and their derivatives, are wasted annually. Therefore, green tea waste catechins (GTWCs) are worth extracting, processing, protection, and delivery to the human body. In this study, GTWCs were extracted using a green method and then encapsulated in both single- (SLLs) and double-layer liposomes (DLLs). The encapsulated extracts were subsequently incorporated into a fresh green kiwifruit juice. SLLs and DLLs containing GTWCs had a size of about 180 and 430 nm with a zeta potential of -35 and +25 mV, respectively. Electron microscopy illustrated the separation of the SLLs and fibre in kiwifruit juice and attraction of the DLLs to this fibre. Liposomal GTWCs were effectively maintained in the kiwifruit juice during the 28 days of storage (4 °C), demonstrating the effectiveness of this delivery system for high-value bioactives (i.e., catechins) from such a by-product (i.e., green tea waste).
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15
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Liu Y, Weng P, Liu Y, Wu Z, Wang L, Liu L. Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107910] [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]
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16
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Chopra H, Bibi S, Goyal R, Gautam RK, Trivedi R, Upadhyay TK, Mujahid MH, Shah MA, Haris M, Khot KB, Gopan G, Singh I, Kim JK, Jose J, Abdel-Daim MM, Alhumaydhi FA, Emran TB, Kim B. Chemopreventive Potential of Dietary Nanonutraceuticals for Prostate Cancer: An Extensive Review. Front Oncol 2022; 12:925379. [PMID: 35903701 PMCID: PMC9315356 DOI: 10.3389/fonc.2022.925379] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Accepted: 05/25/2022] [Indexed: 12/24/2022] Open
Abstract
There are more than two hundred fifty different types of cancers, that are diagnosed around the world. Prostate cancer is one of the suspicious type of cancer spreading very fast around the world, it is reported that in 2018, 29430 patients died of prostate cancer in the United State of America (USA), and hence it is expected that one out of nine men diagnosed with this severe disease during their lives. Medical science has identified cancer at several stages and indicated genes mutations involved in the cancer cell progressions. Genetic implications have been studied extensively in cancer cell growth. So most efficacious drug for prostate cancer is highly required just like other severe diseases for men. So nutraceutical companies are playing major role to manage cancer disease by the recommendation of best natural products around the world, most of these natural products are isolated from plant and mushrooms because they contain several chemoprotective agents, which could reduce the chances of development of cancer and protect the cells for further progression. Some nutraceutical supplements might activate the cytotoxic chemotherapeutic effects by the mechanism of cell cycle arrest, cell differentiation procedures and changes in the redox states, but in other, it also elevate the levels of effectiveness of chemotherapeutic mechanism and in results, cancer cell becomes less reactive to chemotherapy. In this review, we have highlighted the prostate cancer and importance of nutraceuticals for the control and management of prostate cancer, and the significance of nutraceuticals to cancer patients during chemotherapy.
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Affiliation(s)
- Hitesh Chopra
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Shabana Bibi
- Department of Biosciences, Shifa Tameer-e-milat University, Islamabad, Pakistan
- Yunnan Herbal Laboratory, College of Ecology and Environmental Sciences, Yunnan University, Kunming, China
| | - Rajat Goyal
- Maharishi Markandeshwar (MM) School of Pharmacy, Maharishi Markandeshwar University, Sadopur-Ambala, India
- Maharishi Markandeshwar (MM) College of Pharmacy, Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, India
| | - Rupesh K. Gautam
- Maharishi Markandeshwar (MM) School of Pharmacy, Maharishi Markandeshwar University, Sadopur-Ambala, India
| | - Rashmi Trivedi
- Department of Biotechnology, Parul Institute of Applied Sciences and Animal Cell Culture and Immunobiochemistry Lab, Centre of Research for Development, Parul University, Vadodara, India
| | - Tarun Kumar Upadhyay
- Department of Biotechnology, Parul Institute of Applied Sciences and Animal Cell Culture and Immunobiochemistry Lab, Centre of Research for Development, Parul University, Vadodara, India
| | - Mohd Hasan Mujahid
- Department of Biotechnology, Parul Institute of Applied Sciences and Animal Cell Culture and Immunobiochemistry Lab, Centre of Research for Development, Parul University, Vadodara, India
| | | | - Muhammad Haris
- Faculty of Pharmaceutical Sciences, Government College University, Faisalabad, Pakistan
| | - Kartik Bhairu Khot
- Department of Pharmaceutics, NITTE Deemed-to-be University, NGSM Institute of Pharmaceutical Sciences, Mangalore, India
| | - Gopika Gopan
- Department of Pharmaceutics, NITTE Deemed-to-be University, NGSM Institute of Pharmaceutical Sciences, Mangalore, India
| | - Inderbir Singh
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Jin Kyu Kim
- Department of Pathology, College of Korean Medicine, Kyung Hee University, Seoul, South Korea
| | - Jobin Jose
- Department of Pharmaceutics, NITTE Deemed-to-be University, NGSM Institute of Pharmaceutical Sciences, Mangalore, India
| | - Mohamed M. Abdel-Daim
- Department of Pharmaceutical Sciences, Pharmacy Program, Batterjee Medical College, Jeddah, Saudi Arabia
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt
| | - Fahad A. Alhumaydhi
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah, Saudi Arabia
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong, Bangladesh
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, Bangladesh
| | - Bonglee Kim
- Department of Pathology, College of Korean Medicine, Kyung Hee University, Seoul, South Korea
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17
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Inulin-Modified Liposomes as a Novel Delivery System for Cinnamaldehyde. Foods 2022; 11:foods11101467. [PMID: 35627037 PMCID: PMC9140198 DOI: 10.3390/foods11101467] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/14/2022] [Accepted: 05/16/2022] [Indexed: 12/16/2022] Open
Abstract
Cinnamaldehyde as an antioxidant was encapsulated in inulin-modified nanoliposomes in order to improve its physical and antioxidant stability. The microstructure, particle size and volume distribution of cinnamaldehyde liposomes were characterized by atomic force microscopy (AFM) and dynamic light scattering (DLS). The particle size and polydispersion index (PDI) values of the inulin modified liposomes were 72.52 ± 0.71 nm and 0.223 ± 0.031, respectively. The results showed that the liposomes after surface modification with inulin remained spherical. Raman and Fourier transform infrared (FTIR) spectra analysis showed that hydrogen bonds were formed between the inulin and the liposome membrane. Inulin binding also restricted the freedom of movement of lipid molecules and enhanced the order of the hydrophobic core of the membrane and the polar headgroup region in lipid molecules. Therefore, the addition of different concentrations of inulin influenced the permeability of the liposome bilayer membrane. However, when inulin was excessive, the capacity of the bilayer membrane to load the cinnamaldehyde was reduced, and the stability of the system was reduced. Additionally, the encapsulation efficiency (EE) and retention rate (RR) of cinnamaldehyde from inulin-modified liposomes during storage were determined. The EE value of the inulin modified liposomes was 70.71 ± 0.53%. The liposomes with 1.5% inulin concentration had the highest retention rate (RR) and the smallest particle size during storage at 4 °C. The addition of inulin also enhanced the thermal stability of the liposomes. Based on the results, the surface modification improved the oxidation stability of liposomes, especially the DPPH scavenging ability. In conclusion, these results might help to develop inulin as a potential candidate for the effective modification of the surface of liposomes and provide data and conclusions for it.
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18
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Huang M, Wang J, Tan C, Ying R, Wu X, Chen W, Liu J, Ahmad M. Liposomal co‐delivery strategy to improve stability and antioxidant activity of trans‐resveratrol and naringenin. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15486] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Meigui Huang
- International Faculty of Applied Technology Yibin University Yibin Sichuan 644000 China
- Department of Food Science and Engineering College of Light Industry and Food Engineering Nanjing Forestry University Nanjing Jiangsu 210037 China
| | - Jin Wang
- Department of Food Science and Engineering College of Light Industry and Food Engineering Nanjing Forestry University Nanjing Jiangsu 210037 China
| | - Chen Tan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology & Business University (BTBU) Beijing 100048 China
| | - Ruifeng Ying
- Department of Food Science and Engineering College of Light Industry and Food Engineering Nanjing Forestry University Nanjing Jiangsu 210037 China
| | - Xian Wu
- Department of Kinesiology, Nutrition, and Health Miami University Oxford OH 45056 USA
| | - Wei Chen
- Department of Information Systems and Analytics Miami University Oxford OH 45056 USA
| | - Jianhua Liu
- International Faculty of Applied Technology Yibin University Yibin Sichuan 644000 China
| | - Mehraj Ahmad
- Department of Food Science and Engineering College of Light Industry and Food Engineering Nanjing Forestry University Nanjing Jiangsu 210037 China
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19
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Zhang R, Li Q, Yang L, Dwibedi V, Ge Y, Zhang D, Li J, Sun T. The antibacterial activity and antibacterial mechanism of the tea polyphenol liposomes/lysozyme–chitosan gradual sustained release composite coating. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15694] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Ran Zhang
- Collaborative Innovation Center of Seafood Deep Processing College of Food Science and Engineering Bohai University Jinzhou 121013 China
| | - Qiuying Li
- Collaborative Innovation Center of Seafood Deep Processing College of Food Science and Engineering Bohai University Jinzhou 121013 China
| | - Lili Yang
- Collaborative Innovation Center of Seafood Deep Processing College of Food Science and Engineering Bohai University Jinzhou 121013 China
| | - Vagish Dwibedi
- University Institute of Biotechnology Chandigarh University Mohali Punjab 140413 India
| | - Yonghong Ge
- Collaborative Innovation Center of Seafood Deep Processing College of Food Science and Engineering Bohai University Jinzhou 121013 China
| | - Defu Zhang
- Collaborative Innovation Center of Seafood Deep Processing College of Food Science and Engineering Bohai University Jinzhou 121013 China
| | - Jianrong Li
- Collaborative Innovation Center of Seafood Deep Processing College of Food Science and Engineering Bohai University Jinzhou 121013 China
| | - Tong Sun
- Collaborative Innovation Center of Seafood Deep Processing College of Food Science and Engineering Bohai University Jinzhou 121013 China
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20
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Šeremet D, Vugrinec K, Petrović P, Butorac A, Kuzmić S, Vojvodić Cebin A, Mandura A, Lovrić M, Pjanović R, Komes D. Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks. Food Chem 2022; 370:131257. [PMID: 34788947 DOI: 10.1016/j.foodchem.2021.131257] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 09/23/2021] [Accepted: 09/26/2021] [Indexed: 11/29/2022]
Abstract
Conventional and innovative (microwave-assisted and subcritical water extraction) techniques were applied to investigate the bioactive content of traditional plant - Teucrium montanum. Verbascoside and echinacoside, identified and quantified using LC-MS/MS and HPLC-PAD, were found to be the predominant phenolics in all extracts. Infusion (30 °C, 30 min) was characterized with the highest total phenolic content and antioxidant capacity and was further used for encapsulation into liposomes. Formulation of liposomes with a high encapsulation efficiency of echinacoside (68.27%) and verbascoside (80.60%), satisfactory physical properties, including size (326.2 nm) and polydispersity index (0.34), was achieved, although determined zeta potential (-23.03 mV) indicated their instability. Formulated liposomes were successfully coated with pectin and alginate that was also proved by FTIR analysis. Liposomes coated with pectin showed the most desirable in vitro digestion release of verbascoside and echinacoside, while alginate as liposome surface layer proved to be more appropriate for their retention during storage time.
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Affiliation(s)
- Danijela Šeremet
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierotti St 6, Zagreb, Croatia.
| | - Kristina Vugrinec
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierotti St 6, Zagreb, Croatia.
| | - Predrag Petrović
- University of Belgrade, Faculty of Technology and Metallurgy, Department of Chemical Engineering, Karnegijeva 4, Belgrade, Serbia.
| | - Ana Butorac
- BICRO BIOCentre Ltd., Borongajska cesta 83h, Zagreb, Croatia.
| | - Sunčica Kuzmić
- Forensic Science Centre "Ivan Vučetić" Zagreb, Forensic Science Office, University of Zagreb, Ilica 335, Zagreb, Croatia.
| | - Aleksandra Vojvodić Cebin
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierotti St 6, Zagreb, Croatia.
| | - Ana Mandura
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierotti St 6, Zagreb, Croatia.
| | - Marija Lovrić
- BICRO BIOCentre Ltd., Borongajska cesta 83h, Zagreb, Croatia.
| | - Rada Pjanović
- University of Belgrade, Faculty of Technology and Metallurgy, Department of Chemical Engineering, Karnegijeva 4, Belgrade, Serbia.
| | - Draženka Komes
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierotti St 6, Zagreb, Croatia.
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21
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Jara-Quijada E, Pérez-Won M, Tabilo-Munizaga G, González-Cavieres L, Lemus-Mondaca R. An Overview Focusing on Food Liposomes and Their Stability to Electric Fields. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09306-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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22
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Niu L, Li Z, Fan W, Zhong X, Peng M, Liu Z. Nano-Strategies for Enhancing the Bioavailability of Tea Polyphenols: Preparation, Applications, and Challenges. Foods 2022; 11:foods11030387. [PMID: 35159537 PMCID: PMC8834201 DOI: 10.3390/foods11030387] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/19/2022] [Accepted: 01/26/2022] [Indexed: 02/01/2023] Open
Abstract
Tea polyphenols (TPs) are among the most abundant functional compounds in tea. They exhibit strong antioxidant, anti-inflammatory, and anti-cancer effects. However, their instability and low bioavailability limits their applications. Nanotechnology, which involves the use of nanoscale substances (sizes ranging from 1 to 100 nm) to improve the properties of substances, provides a solution for enhancing the stability and bioavailability of TPs. We reviewed the preparation, performance, effects, and applications of different types of TPs nanocarriers. First, we introduced the preparation of different nanocarriers, including nanoparticles, nanoemulsions, nanomicelles, and nanolipids. Then, we discussed various applications of tea polyphenol-loaded nanocarriers in functional ingredient delivery, food quality improvement, and active food packaging. Finally, the challenges and future development directions of TPs nanocarriers were elucidated. In conclusion, a nano-strategy may be the “key” to break the application barriers of TPs. Therefore, the use of nano-strategies for the safe, stable, and efficient release of TPs is the direction of future research.
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Affiliation(s)
- Li Niu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Ziqiang Li
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Wei Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Xiaohong Zhong
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Miao Peng
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
- Correspondence: (M.P.); (Z.L.)
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Correspondence: (M.P.); (Z.L.)
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23
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Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031424] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
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24
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Wang Y, Ye A, Hou Y, Jin Y, Xu X, Han J, Liu W. Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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25
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Raju N, Gulzar S, Benjakul S. Cholesterol‐lowered shrimp lipid‐loaded liposome stabilised by pectin/glycerol and its fortification in peach tea drink. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Navaneethan Raju
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Saqib Gulzar
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Soottawat Benjakul
- International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
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26
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Lu H, Zhang S, Wang J, Chen Q. A Review on Polymer and Lipid-Based Nanocarriers and Its Application to Nano-Pharmaceutical and Food-Based Systems. Front Nutr 2021; 8:783831. [PMID: 34926557 PMCID: PMC8671830 DOI: 10.3389/fnut.2021.783831] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Accepted: 11/12/2021] [Indexed: 12/12/2022] Open
Abstract
Recently, owing to well-controlled release, enhanced distribution and increased permeability, nanocarriers used for alternative drug and food-delivery strategies have received increasingly attentions. Nanocarriers have attracted a large amount of interest as potential carriers of various bioactive molecules for multiple applications. Drug and food-based delivery via polymeric-based nanocarriers and lipid-based nanocarriers has been widely investigated. Nanocarriers, especially liposomes, are more and more widely used in the area of novel nano-pharmaceutical or food-based design. Herein, we aimed to discuss the recent advancement of different surface-engineered nanocarriers type, along with cutting-edge applications for food and nanomedicine and highlight the alternative of phytochemical as nanocarrier. Additionally, safety concern of nanocarriers was also highlighted.
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Affiliation(s)
- Hongyun Lu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Shengliang Zhang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Jinling Wang
- School of Forestry, Northeast Forestry University, Harbin, China
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
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27
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Khubber S, Kazemi M, Amiri Samani S, Lorenzo JM, Simal-Gandara J, Barba FJ. Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1952422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India
| | - Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Jose M. Lorenzo
- Centro Tecnológico De La Carne De Galicia, Avd. Parque Tecnológico De Galicia, San Cibrao Das Viñas, Ourense, Spain
- Área De Tecnología De Los Alimentos, Facultad De Ciencias De Ourense, Universidad De Vigo, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense, Spain
| | - Francisco J. Barba
- Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Universitat De València, Burjassot, València, Spain
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28
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Jash A, Ubeyitogullari A, Rizvi SSH. Liposomes for oral delivery of protein and peptide-based therapeutics: challenges, formulation strategies, and advances. J Mater Chem B 2021; 9:4773-4792. [PMID: 34027542 DOI: 10.1039/d1tb00126d] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Throughout the past decade, there has been a rapid growth in the development of protein/peptide-based therapeutics. These therapeutics have found widespread applications in the treatment of cancer, infectious diseases, and other metabolic disorders owing to their several desirable attributes, such as reduced toxicity, diverse biological activities, high specificity, and potency. Most protein/peptide-based drugs are still administered parenterally, and there is an unprecedented demand in the pharmaceutical industry to develop oral delivery routes to increase patient acceptability and convenience. Recent advancements in nanomedicine discoveries have led to the development of several nano and micro-particle-based oral delivery platforms for protein/peptide-based therapeutics and among these, liposomes have emerged as a prominent candidate. Liposomes are spherical vesicles composed of one or more phospholipid bilayers enclosing a core aqueous phase. Their unique amphiphilic nature enables encapsulation of a diverse range of bioactives/drugs including both hydrophobic and hydrophilic compounds for delivery. Against this backdrop, this review provides an overview of the current approaches and challenges associated with the routes and methods of oral administration of protein/peptide-based therapeutics by using liposomes as a potential vehicle. First, the conventional and innovative liposome formation approaches have been discussed along with their applications. Next, the challenges associated with current approaches for oral delivery of protein and peptide-derived therapeutics have been thoroughly addressed. Lastly, we have critically reviewed the potential of liposomes utilization as vehicles for oral delivery of proteins emphasizing the current status and future directions in this area.
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Affiliation(s)
- Apratim Jash
- Department of Food Science, Cornell University, Ithaca, NY 14850, USA
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29
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Wu Q, Zhou J. The application of polyphenols in food preservation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:35-99. [PMID: 34507646 DOI: 10.1016/bs.afnr.2021.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Polyphenols are a kind of complex secondary metabolites in nature, widely exist in the flowers, bark, roots, stems, leaves, and fruits of plants. Numerous studies have shown that plant-derived polyphenols have a variety of bioactivities due to their unique chemical structure, such as antioxidant, antimicrobial, and prevention of chronic diseases, cardiovascular disease, cancer, osteoporosis, and neurodegeneration. With the gradual rise of natural product development, plant polyphenols have gradually become one of the research hotspots in the field of food science due to their wide distribution in the plants, and the diversity of physiological functions. Owing to the extraordinary antioxidant and antibacterial activity of polyphenols, plant-derived polyphenols offer an alternative to chemical additives used in the food industry, such as oil, seafood, meat, beverages, and food package materials. Based on this, this chapter provides an overview of the potential antioxidant and antibacterial mechanisms of plant polyphenols and their application in food preservation, it would be providing a reference for the future development of polyphenols in the food industry.
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Affiliation(s)
- Qian Wu
- Hubei University of Technology, Wuhan, China.
| | - Jie Zhou
- Northwest Agriculture & Forestry University, Yangling, China
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30
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Tan C, Wang J, Sun B. Biopolymer-liposome hybrid systems for controlled delivery of bioactive compounds: Recent advances. Biotechnol Adv 2021; 48:107727. [PMID: 33677025 DOI: 10.1016/j.biotechadv.2021.107727] [Citation(s) in RCA: 84] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/04/2021] [Accepted: 02/27/2021] [Indexed: 12/16/2022]
Abstract
Conventional liposomes still face many challenges associated with the poor physical and chemical stability, considerable loss of encapsulated cargo, lack of stimulus responsiveness, and rapid elimination from blood circulation. Integration of versatile functional biopolymers has emerged as an attractive strategy to overcome the limitation of usage of liposomes. This review comprehensively summarizes the most recent studies (2015-2020) and their challenges aiming at the exploration of biopolymer-liposome hybrid systems, including surface-modified liposomes, biopolymer-incorporated liposomes, guest-in-cyclodextrin-in-liposome, liposome-in-hydrogel, liposome-in-film, and liposome-in-nanofiber. The physicochemical principles and key technical information underlying the combined strategies for the fabrication of polymeric liposomes, the advantages and limitations of each of the systems, and the stabilization mechanisms are discussed through various case studies. Special emphasis is directed toward the synergistic efficiencies of biopolymers and phospholipid bilayers on encapsulation, protection, and controlled delivery of bioactives (e.g., vitamins, carotenoids, phenolics, peptides, and other health-related compounds) for the biomedical, pharmaceutical, cosmetic, and functional food applications. The major challenges, opportunities, and possible further developments for future studies are also highlighted.
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Affiliation(s)
- Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Baoguo Sun
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Ajeeshkumar KK, Aneesh PA, Raju N, Suseela M, Ravishankar CN, Benjakul S. Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review. Compr Rev Food Sci Food Saf 2021; 20:1280-1306. [PMID: 33665991 DOI: 10.1111/1541-4337.12725] [Citation(s) in RCA: 93] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/28/2020] [Accepted: 01/22/2021] [Indexed: 12/19/2022]
Abstract
Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core. This technology can be used for promoting an effective application in functional food and nutraceuticals. Incorporation of traditional and emerging methods for the developments of liposome for loading BACs resulted in viable and stable liposome formulations for industrial applications. Thus, the advance technologies such as supercritical fluidic methods, microfluidization, ultrasonication with traditional methods are revisited. Liposomes loaded with plant and animal BACs have been introduced for functional food and nutraceutical applications. In general, application of liposome systems improves stability, delivery, and bioavailability of BACs in functional food systems and nutraceuticals. This review covers the current techniques and methodologies developed and practiced in liposomal preparation and application in functional foods.
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Affiliation(s)
| | | | - Navaneethan Raju
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Mathew Suseela
- ICAR - Central Institute of Fisheries Technology, Cochin, Kerala, 682029, India
| | | | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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