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Altemimi AB, Farag HAM, Salih TH, Awlqadr FH, Al-Manhel AJA, Vieira IRS, Conte-Junior CA. Application of Nanoparticles in Human Nutrition: A Review. Nutrients 2024; 16:636. [PMID: 38474764 DOI: 10.3390/nu16050636] [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: 01/31/2024] [Revised: 02/22/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
Nanotechnology in human nutrition represents an innovative advance in increasing the bioavailability and efficiency of bioactive compounds. This work delves into the multifaceted dietary contributions of nanoparticles (NPs) and their utilization for improving nutrient absorption and ensuring food safety. NPs exhibit exceptional solubility, a significant surface-to-volume ratio, and diameters ranging from 1 to 100 nm, rendering them invaluable for applications such as tissue engineering and drug delivery, as well as elevating food quality. The encapsulation of vitamins, minerals, and antioxidants within NPs introduces an innovative approach to counteract nutritional instabilities and low solubility, promoting human health. Nanoencapsulation methods have included the production of nanocomposites, nanofibers, and nanoemulsions to benefit the delivery of bioactive food compounds. Nutrition-based nanotechnology and nanoceuticals are examined for their economic viability and potential to increase nutrient absorption. Although the advancement of nanotechnology in food demonstrates promising results, some limitations and concerns related to safety and regulation need to be widely discussed in future research. Thus, the potential of nanotechnology could open new paths for applications and significant advances in food, benefiting human nutrition.
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Affiliation(s)
- Ammar B Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
- College of Medicine, University of Warith Al-Anbiyaa, Karbala 56001, Iraq
| | - Halgord Ali M Farag
- Halabja Research Center, Halabja Technical College Applied Science, Sulaimani Polytechnic University, Sulaimani 46002, Iraq
- Harem Research Center, Department of Nutrition and Diet Therapy, Harem Hospital, Sulaimani 46001, Iraq
| | - Tablo H Salih
- Halabja Research Center, Halabja Technical College Applied Science, Sulaimani Polytechnic University, Sulaimani 46002, Iraq
- Harem Research Center, Department of Nutrition and Diet Therapy, Harem Hospital, Sulaimani 46001, Iraq
| | - Farhang H Awlqadr
- Halabja Research Center, Halabja Technical College Applied Science, Sulaimani Polytechnic University, Sulaimani 46002, Iraq
| | | | - Italo Rennan Sousa Vieira
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
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Agriopoulou S, Tarapoulouzi M, Varzakas T, Jafari SM. Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation. Microorganisms 2023; 11:2896. [PMID: 38138040 PMCID: PMC10745938 DOI: 10.3390/microorganisms11122896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 11/23/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics are live microorganisms, and their existence is associated with a number of positive effects in humans, as there are many and well-documented studies related to gut microbiota balance, the regulation of the immune system, and the maintenance of the intestinal mucosal barrier. Hence, probiotics are widely preferred by consumers, causing an increase in the corresponding food sector. As a consequence of this preference, food industries and those involved in food production are strongly interested in the occurrence of probiotics in food, as they have proven beneficial effects on human health when they exist in appropriate quantities. Encapsulation technology is a promising technique that aims to preserve probiotics by integrating them with other materials in order to ensure and improve their effectiveness. Encapsulated probiotics also show increased stability and survival in various stages related to their processing, storage, and gastrointestinal transit. This review focuses on the applications of encapsulation technology in probiotics in sustainable food production, including controlled release mechanisms and encapsulation techniques.
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Affiliation(s)
- Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
| | - Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran;
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran 14158-45371, Iran
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Simonič M, Slapničar Š, Trček J, Matijašić BB, Lorbeg PM, Vesel A, Zemljič LF, Peršin Fratnik Z. Probiotic Lactobacillus paragasseri K7 Nanofiber Encapsulation Using Nozzle-Free Electrospinning. Appl Biochem Biotechnol 2023; 195:6768-6789. [PMID: 36920716 DOI: 10.1007/s12010-023-04416-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/17/2023] [Indexed: 03/16/2023]
Abstract
Probiotics are live microorganisms that can have beneficial effects on humans. Encapsulation offers them a better chance of survival. Therefore, nozzle-free electrospinning was introduced for their embedding in nanofibrous material. Probiotic Lactobacillus paragasseri K7 in lyophilized and fresh form, with and without inulin as prebiotic, was added to a polymer solution of sodium alginate (NaAlg) and polyethylene oxide (PEO). Conductivity, viscosity, pH, and surface tension were determined to define the optimal concentration and volume ratio for smooth electrospinning. The success of the formed nanoscale materials was examined by scanning electron microscope (SEM), while the entrapment of probiotics in the nanofibrous mats was detected by attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) and X-ray photoelectron spectroscopy (XPS). Spontaneous diffusion of bacteria from electrospun samples in PBS buffer pH 7.4 was studied by plate counting on MRS agar. By exposing polymer solutions containing L. paragasseri K7 and inulin to a high electric field, the nanofilm was formed on a polypropylene substrate, used as collecting material. When polymer solutions without inulin were used, the bead-like nanofibers may have become visible. The SEM results suggest that inulin, in addition to K7 strain, additionally lowers the conductivity of spinning macromolecular solution and hinders the nanofiber formation. The results of ATR-FTIR confirmed the presence of L. paragasseri K7 embedded in nanocomposites by the appearance of characteristic peaks. The samples containing the probiotic regardless of its form with inulin had similar surface composition, except that the sodium content was higher in the samples with fresh probiotic, probably due to greater and thus less easy embedding of the bacteria in NaAlg. Within 2 h, the largest amount of probiotic strain K7 was spontaneously released from the electrospun sample containing the inulin and probiotic in freeze-dried form (44%), while the amount released from the nanofibrous sample, which also contained the inulin and probiotic in fresh form, was significantly lower (21%). These preliminary results demonstrate the potential of nozzle-free electrospinning technology for the development of probiotic delivery systems for short-term use, such as feminine hygiene materials (tampons, pads, napkins).
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Affiliation(s)
- Marjana Simonič
- Laboratory of Water Physics and Membrane Processes, Faculty of Chemistry and Chemical Engineering, University of Maribor, 20000, Maribor, Slovenia
| | - Špela Slapničar
- Department of Inorganic Chemistry and Technology, National Institute of Chemistry, 1000, Ljubljana, Slovenia
| | - Janja Trček
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, 2000, Maribor, Slovenia
| | - Bojana Bogovič Matijašić
- Department of Animal Science, Institute of Dairy Science and Probiotics, Biotechnical Faculty, University of Ljubljana, 1230, Domžale, Slovenia
| | - Petra Mohar Lorbeg
- Department of Animal Science, Institute of Dairy Science and Probiotics, Biotechnical Faculty, University of Ljubljana, 1230, Domžale, Slovenia
| | - Alenka Vesel
- Surface Engineering and Optoelectronics, Institut "Jožef Stefan", 1000, Ljubljana, Slovenia
| | - Lidija Fras Zemljič
- Laboratory for Characterization and Processing of Polymers, Institute of Engineering Materials and Design, Faculty of Mechanical Engineering, University of Maribor, 2000, Maribor, Slovenia
| | - Zdenka Peršin Fratnik
- Laboratory for Characterization and Processing of Polymers, Institute of Engineering Materials and Design, Faculty of Mechanical Engineering, University of Maribor, 2000, Maribor, Slovenia.
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Akram N, Afzaal M, Saeed F, Ahmad A, Imran A, Ahmed A, Shah YA, Islam F, Alomar SY, Manoharadas S, Nawaz A. Fabrication and Characterization of PVA-WPI Based Nanofiber Mats for Improved Viability of Lactobacillus rhamnosus GG. Foods 2023; 12:3904. [PMID: 37959023 PMCID: PMC10648975 DOI: 10.3390/foods12213904] [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: 08/26/2023] [Revised: 10/09/2023] [Accepted: 10/19/2023] [Indexed: 11/15/2023] Open
Abstract
In the current study, whey protein-based nanofibers were fabricated to encapsulate Lactobacillus rhamnosus. Purposely, different ratios of PVA (polyvinyl alcohol) and WPI (whey protein isolate) were blended to fabricate nanofibers. Nanofiber mats were characterized in terms of particle size, diameter, tensile strength, elongation at break, and loading efficiency. Morphological and molecular characterizations were carried out using scanning electron microscopy (SEM) and Fourier transform infrared (FTIR). Moreover, in vitro viability under simulated gastrointestinal (GI) conditions and thermal stability were also assessed. The results reveal that by increasing the PVA concentration, the conductivity increased while the viscosity decreased. SEM micrographs showed that probiotics were successfully loaded within the nanofiber. The FTIR spectra show strong bonding between the encapsulating materials with the addition of probiotics. In vitro and thermal analyses revealed that the survival of encapsulated probiotics significantly (p < 0.05) improved. In a nutshell, PVA-WPI composite nanofibers have promising potential when used to enhance the viability and stability of probiotics under adverse conditions.
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Affiliation(s)
- Noor Akram
- Food Safety and Biotechnology Lab, Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan;
| | - Muhammad Afzaal
- Food Safety and Biotechnology Lab, Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan;
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Farhan Saeed
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Adnan Ahmad
- Research School of Chemistry, Australian National University, Canberra 2601, Australia;
| | - Ali Imran
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Aftab Ahmed
- Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan;
| | - Yasir Abbas Shah
- Natural and Medical Science Research Center, University of Nizwa, Nizwa 616, Oman;
| | - Fakhar Islam
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Suliman Yousef Alomar
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Salim Manoharadas
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Asad Nawaz
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China
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Chomová N, Pavloková S, Sondorová M, Mudroňová D, Fečkaninová A, Popelka P, Koščová J, Žitňan R, Franc A. Development and evaluation of a fish feed mixture containing the probiotic Lactiplantibacillus plantarum prepared using an innovative pellet coating method. Front Vet Sci 2023; 10:1196884. [PMID: 37377950 PMCID: PMC10291687 DOI: 10.3389/fvets.2023.1196884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 05/16/2023] [Indexed: 06/29/2023] Open
Abstract
Introduction Due to the intensification of fish farming and the associated spread of antimicrobial resistance among animals and humans, it is necessary to discover new alternatives in the therapy and prophylaxis of diseases. Probiotics appear to be promising candidates because of their ability to stimulate immune responses and suppress the growth of pathogens. Methods The aim of this study was to prepare fish feed mixtures with various compositions and, based on their physical characteristics (sphericity, flow rate, density, hardness, friability, and loss on drying), choose the most suitable one for coating with the selected probiotic strain Lactobacillus plantarum R2 Biocenol™ CCM 8674 (new nom. Lactiplantibacillus plantarum). The probiotic strain was examined through sequence analysis for the presence of plantaricin- related genes. An invented coating technology based on a dry coating with colloidal silica followed by starch hydrogel containing L. plantarum was applied to pellets and tested for the viability of probiotics during an 11-month period at different temperatures (4°C and 22°C). The release kinetics of probiotics in artificial gastric juice and in water (pH = 2 and pH = 7) were also determined. Chemical and nutritional analyses were conducted for comparison of the quality of the control and coated pellets. Results and discussion The results showed a gradual and sufficient release of probiotics for a 24-hour period, from 104 CFU at 10 mi up to 106 at the end of measurement in both environments. The number of living probiotic bacteria was stable during the whole storage period at 4°C (108), and no significant decrease in living probiotic bacteria was observed. Sanger sequencing revealed the presence of plantaricin A and plantaricin EF. Chemical analysis revealed an increase in multiple nutrients compared to the uncoated cores. These findings disclose that the invented coating method with a selected probiotic strain improved nutrient composition and did not worsen any of the physical characteristics of pellets. Applied probiotics are also gradually released into the environment and have a high survival rate when stored at 4°C for a long period of time. The outputs of this study confirm the potential of prepared and tested probiotic fish mixtures for future use in in vivo experiments and in fish farms for the prevention of infectious diseases.
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Affiliation(s)
- Natália Chomová
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovakia
| | - Sylvie Pavloková
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Masaryk University, Brno, Czechia
| | - Miriam Sondorová
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovakia
| | - Dagmar Mudroňová
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovakia
| | - Adriána Fečkaninová
- Department of Pharmaceutical Technology, Pharmacognosy and Botany, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovakia
| | - Peter Popelka
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovakia
| | - Jana Koščová
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovakia
| | - Rudolf Žitňan
- Research Institute for Animal Production, National Agricultural and Food Center, Nitra, Slovakia
| | - Aleš Franc
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Masaryk University, Brno, Czechia
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Feng K, Huangfu L, Liu C, Bonfili L, Xiang Q, Wu H, Bai Y. Electrospinning and Electrospraying: Emerging Techniques for Probiotic Stabilization and Application. Polymers (Basel) 2023; 15:polym15102402. [PMID: 37242977 DOI: 10.3390/polym15102402] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/11/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Probiotics are beneficial for human health. However, they are vulnerable to adverse effects during processing, storage, and passage through the gastrointestinal tract, thus reducing their viability. The exploration of strategies for probiotic stabilization is essential for application and function. Electrospinning and electrospraying, two electrohydrodynamic techniques with simple, mild, and versatile characteristics, have recently attracted increased interest for encapsulating and immobilizing probiotics to improve their survivability under harsh conditions and promoting high-viability delivery in the gastrointestinal tract. This review begins with a more detailed classification of electrospinning and electrospraying, especially dry electrospraying and wet electrospraying. The feasibility of electrospinning and electrospraying in the construction of probiotic carriers, as well as the efficacy of various formulations on the stabilization and colonic delivery of probiotics, are then discussed. Meanwhile, the current application of electrospun and electrosprayed probiotic formulations is introduced. Finally, the existing limitations and future opportunities for electrohydrodynamic techniques in probiotic stabilization are proposed and analyzed. This work comprehensively explains how electrospinning and electrospraying are used to stabilize probiotics, which may aid in their development in probiotic therapy and nutrition.
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Affiliation(s)
- Kun Feng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Lulu Huangfu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Chuanduo Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Laura Bonfili
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
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Velloso CCV, Lopes MM, Badino AC, Farinas CS. Exploring the roles of starch for microbial encapsulation through a systematic mapping review. Carbohydr Polym 2023; 306:120574. [PMID: 36746565 DOI: 10.1016/j.carbpol.2023.120574] [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: 09/28/2022] [Revised: 01/02/2023] [Accepted: 01/07/2023] [Indexed: 01/15/2023]
Abstract
Microorganism encapsulation protects them from stressful conditions and assists in maintaining their viability, being especially beneficial when the carrier material is a renewable and biodegradable biopolymer, such as starch. Here, a systematic mapping was performed to provide a current overview on the use of starch-based systems for microbial encapsulation. Following well-established guidelines, a systematic mapping was conducted and the following could be drawn: 1) there was a significant increase in publications on microbial encapsulation using starch over the past decade, showing interest from the scientific community, 2) ionotropic gelation, emulsification and spray drying are the most commonly used techniques for starch-based microbial encapsulation, and 3) starch play important functions in the encapsulation matrix such as assisting in the survival of the microorganisms. The information gathered in this systematic mapping can be useful to guide researchers and industrial sectors on the development of innovative starch-based systems for microbial encapsulation.
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Affiliation(s)
- Camila C V Velloso
- Embrapa Instrumentation, Rua XV de Novembro, 1452, São Carlos, SP 13560-970, Brazil; Graduate Program of Chemical Engineering, Federal University of São Carlos, São Carlos, SP 13565-905, Brazil
| | - Marina M Lopes
- Embrapa Instrumentation, Rua XV de Novembro, 1452, São Carlos, SP 13560-970, Brazil; Graduate Program of Biotechnology, Federal University of São Carlos, São Carlos, SP 13560-000, Brazil
| | - Alberto C Badino
- Graduate Program of Chemical Engineering, Federal University of São Carlos, São Carlos, SP 13565-905, Brazil.
| | - Cristiane S Farinas
- Embrapa Instrumentation, Rua XV de Novembro, 1452, São Carlos, SP 13560-970, Brazil; Graduate Program of Chemical Engineering, Federal University of São Carlos, São Carlos, SP 13565-905, Brazil; Graduate Program of Biotechnology, Federal University of São Carlos, São Carlos, SP 13560-000, Brazil.
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8
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Diep E, Schiffman JD. Electrospinning Living Bacteria: A Review of Applications from Agriculture to Health Care. ACS APPLIED BIO MATERIALS 2023; 6:951-964. [PMID: 36791266 DOI: 10.1021/acsabm.2c01055] [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] [Indexed: 02/17/2023]
Abstract
Living bacteria are used in biotechnologies that lead to improvements in health care, agriculture, and energy. Encapsulating bacteria into flexible and modular electrospun polymer fabrics that maintain their viability will further enable their use. This review will first provide a brief overview of electrospinning before examining the impact of electrospinning parameters, such as precursor composition, applied voltage, and environment on the viability of encapsulated bacteria. Currently, the use of nanofiber scaffolds to deliver live probiotics into the gut is the most researched application space; however, several additional applications, including skin probiotics (wound bandages) and menstruation products have also been explored and will be discussed. The use of bacteria-loaded nanofibers as seed coatings that promote plant growth, for the remediation of contaminated wastewaters, and in energy-generating microbial fuel cells are also covered in this review. In summary, electrospinning is an effective method for encapsulating living microorganisms into dry polymer nanofibers. While these living composite scaffolds hold potential for use across many applications, before their use in commercial products can be realized, numerous challenges and further investigations remain.
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Affiliation(s)
- Emily Diep
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, Massachusetts 01003-9303, United States
| | - Jessica D Schiffman
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, Massachusetts 01003-9303, United States
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9
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Wasilewska A, Bielicka M, Klekotka U, Kalska-Szostko B. Nanoparticle applications in food - a review. Food Funct 2023; 14:2544-2567. [PMID: 36799219 DOI: 10.1039/d2fo02180c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
Abstract
The use of nanotechnology in the food industry raises uncertainty in many respects. For years, achievements of nanotechnology have been applied mainly in biomedicine and computer science, but recently it has also been used in the food industry. Due to the extremely small (nano) scale, the properties and behavior of nanomaterials may differ from their macroscopic counterparts. They can be used as biosensors to detect reagents or microorganisms, monitor bacterial growth conditions, increase food durability e.g. when placed in food packaging, reducing the amount of certain ingredients without changing the consistency of the product (research on fat substitutes is underway), improve the taste of food, make some nutrients get better absorbed by the body, etc. There are companies on the market that are already introducing nanoparticles into the economy to improve their functionality, e.g. baby feeding bottles. This review focuses on the use of nanoparticles in the food industry, both organic (chitosan, cellulose, proteins) and inorganic (silver, iron, zinc oxide, titanium oxide, etc.). The use of nanomaterials in food production requires compliance with all legal requirements regarding the safety and quantity of nano-processed food products described in this review. In the future, new methods of testing nanoparticles should be developed that would ensure the effectiveness of compounds subjected to, for example, nano-encapsulation, i.e. whether the encapsulation process had a positive impact on the specific properties of these compounds. Nanotechnology has revolutionized our approach towards food engineering (from production to processing), food storage and the creation of new materials and products, and the search for new product applications.
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Affiliation(s)
- A Wasilewska
- University of Bialystok, Faculty of Chemistry, Str. Ciolkowskiego 1K, 15-245, Bialystok, Poland.
- Doctoral School of Exact and Natural Sciences, University of Bialystok, Str. Ciolkowskiego 1K, 15-245 Bialystok, Poland
| | - M Bielicka
- University of Bialystok, Faculty of Chemistry, Str. Ciolkowskiego 1K, 15-245, Bialystok, Poland.
- Doctoral School of Exact and Natural Sciences, University of Bialystok, Str. Ciolkowskiego 1K, 15-245 Bialystok, Poland
| | - U Klekotka
- University of Bialystok, Faculty of Chemistry, Str. Ciolkowskiego 1K, 15-245, Bialystok, Poland.
| | - B Kalska-Szostko
- University of Bialystok, Faculty of Chemistry, Str. Ciolkowskiego 1K, 15-245, Bialystok, Poland.
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10
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Wang X, Gao S, Yun S, Zhang M, Peng L, Li Y, Zhou Y. Microencapsulating Alginate-Based Polymers for Probiotics Delivery Systems and Their Application. Pharmaceuticals (Basel) 2022; 15:644. [PMID: 35631470 PMCID: PMC9144165 DOI: 10.3390/ph15050644] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/02/2022] [Accepted: 05/17/2022] [Indexed: 12/15/2022] Open
Abstract
Probiotics exhibit many health benefits and a great potential for broad applications in pharmaceutical fields, such as prevention and treatment of gastrointestinal tract diseases (irritable bowel syndrome), prevention and therapy of allergies, certain anticancer effects, and immunomodulation. However, their applications are limited by the low viability and metabolic activity of the probiotics during processing, storage, and delivery in the digestive tract. To overcome the mentioned limitations, probiotic delivery systems have attracted much attention. This review focuses on alginate as a preferred polymer and presents recent advances in alginate-based polymers for probiotic delivery systems. We highlight several alginate-based delivery systems containing various types of probiotics and the physical and chemical modifications with chitosan, cellulose, starch, protein, fish gel, and many other materials to enhance their performance, of which the viability and protective mechanisms are discussed. Withal, various challenges in alginate-based polymers for probiotics delivery systems are traced out, and future directions, specifically on the use of nanomaterials as well as prebiotics, are delineated to further facilitate subsequent researchers in selecting more favorable materials and technology for probiotic delivery.
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Affiliation(s)
| | | | | | | | | | | | - Yanxia Zhou
- Marine College, Shandong University, Weihai 264209, China; (X.W.); (S.G.); (S.Y.); (M.Z.); (L.P.); (Y.L.)
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11
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Tseng HC, Yang CY. Assessment of Ultrasonic Stress on Survival and β-Glucosidase Activity of Encapsulated Lactiplantibacillus plantarum BCRC 10357 in Fermentation of Black Soymilk. Foods 2022; 11:foods11091234. [PMID: 35563956 PMCID: PMC9103103 DOI: 10.3390/foods11091234] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/14/2022] [Accepted: 04/23/2022] [Indexed: 01/27/2023] Open
Abstract
The enhanced β-glucosidase activity of encapsulated Lactiplantibacillus plantarum BCRC 10357 within calcium alginate capsules was investigated by ultrasonic stimulation to induce the stress response of the bacteria for the biotransformation of isoflavones in black soymilk. The effects of various ultrasound durations, sodium alginate concentrations (% ALG), and cell suspensions on the β-glucosidase activity of encapsulated bacteria were explored. The β-glucosidase activity of encapsulated L. plantarum BCRC 10357 with ultrasonic stimulation (40 kHz/300 W) was greater than that without ultrasound. With 20 min of ultrasonic treatment, the β-glucosidase activity of encapsulated L. plantarum BCRC 10357 from 2% ALG/0.85% NaCl cell suspension was 11.47 U/mL at 12 h, then increased to 27.43 U/mL at 36 h and to 26.25 U/mL at 48 h in black soymilk at 37 °C, showing the high adaptation of encapsulated L. plantarum BCRC 10357 encountering ultrasonic stress to release high β-glucosidase until 48 h, at which point the ratio of isoflavone aglycones (daidzein and genistein) in total isoflavones (daidzin, genistin, daidzein, and genistein) was 98.65%, reflecting the effective biotransformation of isoflavone glycosides into aglycones by β-glucosidase. In this study, the survivability and β-glucosidase activity of encapsulated L. plantarum BCRC 10357 were enhanced under ultrasonic stimulation, and were favorably used in the fermentation of black soymilk.
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