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Bashir I, Wani SM, Jan N, Ali A, Rouf A, Sidiq H, Masood S, Mustafa S. Optimizing ultrasonic parameters for development of vitamin D3-loaded gum arabic nanoemulsions - An approach for vitamin D3 fortification. Int J Biol Macromol 2024; 278:134894. [PMID: 39168215 DOI: 10.1016/j.ijbiomac.2024.134894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 08/07/2024] [Accepted: 08/18/2024] [Indexed: 08/23/2024]
Abstract
Vitamin D encapsulation can significantly improve its bioavailability, stability, and solubility. Various biopolymers viz. whey protein isolate, carboxymethyl cellulose, alginate and gum arabic were studied for their potential to be used as wall material and gum arabic was selected for encapsulating vitamin D3 as it possesses lesser particle size, apparent viscosity and better stability in terms of zeta potential. Box Behnken design was employed for optimizing the process conditions for developing vitamin D3 nanoemulsion. Box Behnken design was constructed using ultrasonic amplitude, sonication time and vitamin D3/wall material percent as independent factors. The optimum conditions obtained were ultrasonic amplitude (80 %), sonication time (12 min) and vitamin D3/wall material percent (5). The designed nanoemulsion showed a particle size of 20.04 nm, zeta potential of -28.2 mV, and encapsulation efficiency of 71.9 %. Chemical interactions were observed in the developed nanoemulsion as demonstrated by Differential scanning calorimeter thermograms and Fourier transform infrared spectra of the nanoemulsion. The Korsmeyer-Peppas model was the most suitable for describing the release of vitamin D3 from the nanoemulsion. Fabricated nanoemulsion has the potential to be used in food and pharmaceutical industries.
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Affiliation(s)
- Iqra Bashir
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Jammu and Kashmir 190025, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Jammu and Kashmir 190025, India.
| | - Nusrat Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Jammu and Kashmir 190025, India
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
| | - Abdul Rouf
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Jammu and Kashmir 190025, India
| | - Haamiyah Sidiq
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Jammu and Kashmir 190025, India
| | - Saima Masood
- Division of Basic Science & Humanities, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Jammu and Kashmir 190025, India
| | - Sehrish Mustafa
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Jammu and Kashmir 190025, India
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Torrisi A, Cutroneo M, Torrisi L, Lavalle S, Forzina A, Pegreffi F. Unveiling the Potential of Vitamin D3 Orodispersible Films: A Comprehensive FTIR and UV-Vis Spectroscopic Study. Molecules 2024; 29:3762. [PMID: 39202842 PMCID: PMC11357677 DOI: 10.3390/molecules29163762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2024] [Revised: 08/03/2024] [Accepted: 08/05/2024] [Indexed: 09/03/2024] Open
Abstract
Vitamin D3 is a crucial fat-soluble pro-hormone essential for bolstering bone health and fortifying immune responses within the human body. Orodispersible films (ODFs) serve as a noteworthy formulation strategically designed to enhance the rapid dissolution of vitamin D, thereby facilitating efficient absorption in patients. This innovative approach not only streamlines the assimilation process but also plays a pivotal role in optimizing patient compliance and therapeutic outcomes. The judicious utilization of such advancements underscores a paradigm shift in clinical strategies aimed at harnessing the full potential of vitamin D for improved patient well-being. This study aims to examine the vitamin D3 ODF structure using spectroscopic techniques to analyze interactions with excipients like mannitol. Fourier-transform infrared spectroscopy (FTIR) and ultraviolet-visible (UV-Vis) spectroscopy were utilized to assess molecular composition, intermolecular bonding, and vitamin D3 stability. Understanding these interactions is essential for optimizing ODF formulation, ensuring stability, enhancing bioavailability, and facilitating efficient production. Furthermore, this study involves a translational approach to interpreting chemical properties to develop an administration protocol for ODFs, aiming to maximize absorption and minimize waste. In conclusion, understanding the characterized chemical properties is pivotal for translating them into effective self-administration modalities for Vitamin D films.
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Affiliation(s)
- Alfio Torrisi
- Department of Medicine and Surgery, Kore University of Enna, 94100 Enna, Italy; (S.L.); (F.P.)
| | - Mariapompea Cutroneo
- Department of Mathematics and Computer Sciences, Physical Sciences and Earth Sciences (MIFT), Messina University, 98166 Messina, Italy; (M.C.); (L.T.)
| | - Lorenzo Torrisi
- Department of Mathematics and Computer Sciences, Physical Sciences and Earth Sciences (MIFT), Messina University, 98166 Messina, Italy; (M.C.); (L.T.)
| | - Salvatore Lavalle
- Department of Medicine and Surgery, Kore University of Enna, 94100 Enna, Italy; (S.L.); (F.P.)
| | | | - Francesco Pegreffi
- Department of Medicine and Surgery, Kore University of Enna, 94100 Enna, Italy; (S.L.); (F.P.)
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Wang Q, Wang X, Cai D, Yu J, Chen X, Niu W, Wang S, Liu X, Zhou D, Yin F. Hydrolysis and Transport Characteristics of Phospholipid Complex of Alkyl Gallates: Potential Sustained Release of Alkyl Gallate and Gallic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2145-2153. [PMID: 38226868 DOI: 10.1021/acs.jafc.3c05731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2024]
Abstract
Phospholipid complexes of alkyl gallates (A-GAs) including ethyl gallate (EG), propyl gallate (PG), and butyl gallate (BG) were successfully prepared by the thin film dispersion method. HPLC-UV analysis in an everted rat gut sac model indicated that A-GAs can be liberated from phospholipid complexes, which were further hydrolyzed by intestinal lipase to generate free gallic acid (GA). Both A-GAs and GA are able to cross the membrane, and the hydrolysis rate of A-GAs and the transport rate of GA are positively correlated with the alkyl chain length. Especially, compared with the corresponding physical mixtures, the phospholipid complexes exhibit slower sustained-release of A-GAs and GA. Therefore, the formation of phospholipid complexes is an effective approach to prolong the residence time in vivo and additionally enhance the bioactivities of A-GAs and GA. More importantly, through regulating the carbon skeleton lengths, controlled-release of alkyl gallates and gallic acid from phospholipid complexes will be achieved.
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Affiliation(s)
- Qian Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xinmiao Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Dong Cai
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Jinghan Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xuan Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, People's Republic of China
| | - Weiyuan Niu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Siya Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xiaoyang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Fawen Yin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
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Khalid A, Arshad MU, Imran A, Haroon Khalid S, Shah MA. Development, stabilization, and characterization of nanoemulsion of vitamin D 3-enriched canola oil. Front Nutr 2023; 10:1205200. [PMID: 37693243 PMCID: PMC10484710 DOI: 10.3389/fnut.2023.1205200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Accepted: 07/17/2023] [Indexed: 09/12/2023] Open
Abstract
In this study, the oil-in-water nanoemulsion (NE) was prepared and loaded with vitamin D3 in food-grade (edible) canola oil and stabilized by Tween 80 and Span 80 by using a water titration technique with droplet sizes of 20 to 200 nm. A phase diagram was established for the influence of water, oil, and S-Mix concentration. The outcomes revealed that the particle size of blank canola oil nanoemulsion (NE) ranged from 60.12 to 62.27 (d.nm) and vitamin D3 NE ranged from 93.92 to 185.5 (d.nm). Droplet size and polydispersity index (PDI) of both blank and vitamin D3-loaded NE results were less than 1, and zeta potential results for blank and vitamin D3 loaded NE ranged from -9.71 to -15.32 mV and -7.29 to -13.56 mV, respectively. Furthermore, the pH and electrical conductivity of blank NE were 6.0 to 6.2 and 20 to 100 (μs/cm), respectively, whereas vitamin D3-loaded NE results were 6.0 to 6.2 and 30 to 100 (μs/cm), respectively. The viscosity results of blank NE ranged from 0.544 to 0.789 (mPa.s), while that of vitamin D3-loaded NE ranged from 0.613 to 0.793 (mPa.s). In this study, the long-term stability (3 months) of canola oil NE containing vitamin D3 at room temperature (25 C) and high temperature (40 C) was observed.
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Affiliation(s)
- Aafia Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Ali Imran
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Syed Haroon Khalid
- Department of Pharmaceutics, Government College University, Faisalabad, Pakistan
| | - Mohd Asif Shah
- School of Business, Woxsen University, Hyderabad, Telangana, India
- Division of Research and Development, Lovely Professional University, Phagwara, Punjab, India
- School of Engineering and Technology, Sharda University, Greater Noida, India
- Department of Economics, Kabridahar University, Somali, Ethiopia
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5
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Gohari Mahmoudabad A, Gheybi F, Mehrabi M, Masoudi A, Mobasher Z, Vahedi H, Gharravi AM, Bitaraf FS, Rezayat Sorkhabadi SM. Synthesis, characterization and hepatoprotective effect of silymarin phytosome nanoparticles on ethanol-induced hepatotoxicity in rats. BIOIMPACTS : BI 2023; 13:301-311. [PMID: 37645028 PMCID: PMC10460772 DOI: 10.34172/bi.2023.24128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 06/25/2022] [Accepted: 09/13/2022] [Indexed: 08/31/2023]
Abstract
Introduction Silymarin proved to be a beneficial herbal medicine against many hepatic disorders such as alcoholic liver disease (ALD). However, its application is restricted due to its low bioavailability and consequently decreased efficacy. We herein used a nano-based approach known as "phytosome", to improve silymarin bioavailability and increase its efficacy. Methods Phytosome nanoparticles (NPs) were synthesized using thin film hydration method. NPs size, electrical charge, morphology, stability, molecular interaction, entrapment efficiency (EE %) and loading capacity (LC %) were determined. Moreover, in vitro toxicity of NPs was investigated on mesenchymal stem cells (MSCs) viability using MTT assay. In vivo experiments were performed using 24 adult rats that were divided into four groups including control, ethanol (EtOH) treatment, silymarin/EtOH treatment and silymarin phytosome/EtOH, with 6 mice in each group. Experimental groups were given 40% EtOH, silymarin (50 mg/kg) and silymarin phytosome (200 mg/kg) through the gastric gavage once a day for 3 weeks. Biochemical parameters, containing ALP, ALT, AST, GGT, GPx and MDA were measured before and after experiment to investigate the protective effect of silymarin and its phytosomal form. And histopathological examination was done to evaluate pathological changes. Results Silymarin phytosome NPs with the mean size of 100 nm were produced and were well tolerated in cell culture. These NPs showed a considerable protective effect against ALD through inverting the biochemical parameters (ALP, ALT, AST, GGT, GPx) and histopathological alterations. Conclusion Silymarin phytosomal NPs can be used as an efficient treatment for ALD.
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Affiliation(s)
- Arezoo Gohari Mahmoudabad
- Student Research Committee, School of Medicine, Shahroud University of Medical Sciences, Shahroud, Iran
- Department of Medical Nanotechnology, School of Medicine, Shahroud University of Medical Sciences, Shahroud, Iran
| | - Fatemeh Gheybi
- Department of Medical Biotechnology and Nanotechnology, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohsen Mehrabi
- Department of Medical Nanotechnology, School of Medicine, Shahroud University of Medical Sciences, Shahroud, Iran
| | - Alireza Masoudi
- Department of Pharmacology, School of Medicine, Shahroud University of Medical Sciences, Shahroud, Iran
| | - Zeinab Mobasher
- Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Hamid Vahedi
- Clinical Research Development Unit, Imam Hossein Hospital, Shahroud University of Medical Sciences, Shahroud, Iran
- Department of Gastroenterology, School of Medicine, Shahroud University of Medical Sciences, Shahroud, Iran
| | - Anneh Mohammad Gharravi
- Tissue Engineering and Stem Cell Research Center, Shahroud University of Medical Sciences, Shahroud, Iran
| | - Fatemeh Sadat Bitaraf
- Department of Medical Biotechnology, School of Medicine, Shahroud University of Medical Sciences, Shahroud, Iran
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Developing New Cyclodextrin-Based Nanosponges Complexes to Improve Vitamin D Absorption in an In Vitro Study. Int J Mol Sci 2023; 24:ijms24065322. [PMID: 36982396 PMCID: PMC10049479 DOI: 10.3390/ijms24065322] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/03/2023] [Accepted: 03/08/2023] [Indexed: 03/14/2023] Open
Abstract
Vitamin D plays an important role in numerous cellular functions due to the ability to bind the Vitamin D receptor (VDR), which is present in different tissues. Several human diseases depend on low vitamin D3 (human isoform) serum level, and supplementation is necessary. However, vitamin D3 has poor bioavailability, and several strategies are tested to increase its absorption. In this work, the complexation of vitamin D3 in Cyclodextrin-based nanosponge (CD-NS, in particular, βNS-CDI 1:4) was carried out to study the possible enhancement of bioactivity. The βNS-CDI 1:4 was synthesized by mechanochemistry, and the complex was confirmed using FTIR-ATR and TGA. TGA demonstrated higher thermostability of the complexed form. Subsequently, in vitro experiments were performed to evaluate the biological activity of Vitamin D3 complexed in the nanosponges on intestinal cells and assess its bioavailability without cytotoxic effect. The Vitamin D3 complexes enhance cellular activity at the intestinal level and improve its bioavailability. In conclusion, this study demonstrates for the first time the ability of CD-NS complexes to improve the chemical and biological function of Vitamin D3.
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Gelatin-maltodextrin microcapsules as carriers of vitamin D3 improve textural properties of synbiotic yogurt and extend its probiotics survival. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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8
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Liu H, Meng X, Li L, Xia Y, Hu X, Fang Y. The incorporated hydrogel of chitosan-oligoconjugated linoleic acid vesicles and the protective sustained release for curcumin in the gel. Int J Biol Macromol 2023; 227:17-26. [PMID: 36502952 DOI: 10.1016/j.ijbiomac.2022.12.049] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 12/05/2022] [Accepted: 12/06/2022] [Indexed: 12/13/2022]
Abstract
Assemblies of as called "chitosan hydrogel-liposome" are expected for overcoming the burst effect in drug release from chitosan (CS) hydrogels. Herein, a hydrogel delivery system made of chitosan incorporated fatty acid vesicles was constructed for protective sustained release of curcumin (Cur). The curcumin was encapsulated in the prepared oligo-conjugated linoleic acid vesicles (OCLAVs), and then the drug-embedded vesicles were constructed to Cur-OCLAVs-CS hydrogels with CS solution. The fabricated Cur-OCLAVs-CS hydrogel was fluidic at room temperature and could be rapidly gelled at 37 °C. Morphology study proves that the OCLAVs stayed as nano-vesicles in the gel. The Cur-OCLAVs-CS hydrogels effectively declined the burst effect with enhanced antioxidant activity. The Cur (400 μM)-OCLAVs-CS gel presented a cumulative release rate of 51.23 % of curcumin in 96 h, comparing to 93.37 % of that from the Cur-CS gel. Moreover, the corporation of OCLAVs and CS made the gel exhibited strong synergistic effect on the antioxidant activity, with an enhancement of up to 148.1 % on the ferric reducing power. Therefore, the hydrogel carrier made of incorporated fatty acid vesicles-chitosan can be served as an injectable or 3D printable drug delivery system, which may provide a hint to overcome the burst effect that existed in chitosan and other polysaccharide-based gels.
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Affiliation(s)
- Huan Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xinyu Meng
- School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Lei Li
- School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yongmei Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Xueyi Hu
- School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yun Fang
- School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
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Neslihan Dundar A, Ozdemir S, Uzuner K, Ekrem Parlak M, Irmak Sahin O, Fatih Dagdelen A, Turker Saricaoglu F. Characterization of pomegranate peel extract loaded nanophytosomes and the enhancement of bio-accessibility and storage stability. Food Chem 2023; 398:133921. [DOI: 10.1016/j.foodchem.2022.133921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 07/28/2022] [Accepted: 08/08/2022] [Indexed: 10/15/2022]
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Andishmand H, Azadmard-Damirchi S, Hamishekar H, Torbati M, Kharazmi MS, Savage GP, Tan C, Jafari SM. Nano-delivery systems for encapsulation of phenolic compounds from pomegranate peel. Adv Colloid Interface Sci 2023; 311:102833. [PMID: 36610103 DOI: 10.1016/j.cis.2022.102833] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/29/2022] [Accepted: 12/30/2022] [Indexed: 01/04/2023]
Abstract
Pomegranate fruit is getting more attention due to its positive health effects, and pomegranate peel (PP) is its main byproduct. PP has the potential to be converted from environmentally polluting waste to wealth due to its rich phenolic compounds such as ellagitannins, proanthocyanidins, and flavonoids with antioxidant, antimicrobial, and health effects. These phenolics are susceptible to environmental conditions such as heat, light, and pH as well as in vivo conditions of gastrointestinal secretions. Some phenolics of PP, e.g., ellagitannins could interfere with food ingredients and thus reduce their beneficial effects. Also, ellagitannins could form complexes with salivary glycoproteins, then a feeling of astringency taste. In this article, nano-delivery systems such as nanoparticles, nanoemulsions, and vesicular nanocarriers, designed and fabricated for PP bioactive compounds in recent years have been reviewed. Among them, lipid-based nano carriers i.e., solid lipid nanoparticles, nanostructured lipid carriers, and vesicular nanocarriers have low toxicity, large-scale production feasibility, easy synthesis, and high biocompatibility. So, it seems that the extraction and purification of bioactives from pomegranate wastes and nanoencapsulating them with cost effective and generally recognized as safe (GRAS) materials can be a bright prospect in enhancing the quality, safety, shelf life and health benefits of pomegranate products.
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Affiliation(s)
- Hashem Andishmand
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran; Drug applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran; Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Hamed Hamishekar
- Drug applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - MoammadAli Torbati
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Geoffrey P Savage
- Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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Molaveisi M, Taheri RA, Dehnad D. Innovative application of the Echinacea purpurea (L.) extract-phospholipid phytosomes embedded within Alyssum homolocarpum seed gum film for enhancing the shelf life of chicken meat. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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12
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Nanophytosomes as a protection system to improve the gastrointestinal stability and bioavailability of phycocyanin. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Jan Y, Al-Keridis LA, Malik M, Haq A, Ahmad S, Kaur J, Adnan M, Alshammari N, Ashraf SA, Panda BP. Preparation, modelling, characterization and release profile of vitamin D3 nanoemulsion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113980] [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]
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14
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Psyllium seed gum films loading Oliveria decumbens essential oil encapsulated in nanoliposomes: preparation and characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01533-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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15
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Hajirostamloo B, Molaveisi M. Active Alyssum homolocarpum seed gum films containing microencapsulated Echinacea purpurea (L.) extract; study of physicochemical properties and its application in quail meat packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01317-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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16
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Molaveisi M, Shahidi‐Noghabi M, Naji‐Tabasi S. Controlled release and improved stability of vitamin
D3
within nanoliposomes stabilized by palmitic acid. J Food Saf 2021. [DOI: 10.1111/jfs.12924] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Mohammad Molaveisi
- Department of Food Chemistry Research Institute of Food Science and Technology (RIFST) Mashhad Iran
| | - Mostafa Shahidi‐Noghabi
- Department of Food Chemistry Research Institute of Food Science and Technology (RIFST) Mashhad Iran
| | - Sara Naji‐Tabasi
- Department of Food Nanotechnology Research Institute of Food Science and Technology (RIFST) Mashhad Iran
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