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Huang J, Zhang S, Liu D, Wang Q, Feng X, Chu L. Coenzyme Q10-loaded microcapsules stabilized by glyceryl monostearate and soy protein isolates-flaxseed gum: Characterization, in vitro release and digestive behavior. Int J Biol Macromol 2024; 278:134680. [PMID: 39142479 DOI: 10.1016/j.ijbiomac.2024.134680] [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: 03/09/2024] [Revised: 06/20/2024] [Accepted: 08/10/2024] [Indexed: 08/16/2024]
Abstract
This study aimed to stabilize microcapsules with core materials of glyceryl monostearate (GMS) and octyl and decyl glycerate, and wall materials of soy protein isolates (SPI) and flaxseed gum (FG) by complex coacervation method to overcome the drawbacks of coenzyme Q10 (CoQ10). It was demonstrated by the study that the obtained microcapsules were irregular aggregates. Differential scanning calorimetry and x-ray diffraction patterns indicated that CoQ10 was entrapped inside the disordered semisolid cores of microcapsules. The CoQ10 loading and encapsulation efficiency analysis revealed that GMS and FG helped CoQ10 better encapsulated inside the microcapsules. The in vitro release curve showed a "burst" release of CoQ10 absorbed on the surface of microcapsules for the first 180 min, followed by a sustained release of the encapsulated CoQ10. GMS and FG contributed to the sustained release and the release mechanism of the microcapsules was Fickian diffusion. The in vitro simulated digestion demonstrated that the constructed microcapsules improved the bio-accessibility of CoQ10. Finally, due to the protection of GMS and FG, microcapsules had good storage stability. In conclusion, this study emphasized the potential of using new microcapsules to deliver and protect lipophilic ingredients, providing valuable information for developing functional foods with higher bioavailability.
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Affiliation(s)
- Juan Huang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China; The East China Science and Technology Research Institute of Changshu Company Limited, Changshu 215500, China.
| | - Shuo Zhang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Dongchen Liu
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Qingding Wang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Xuan Feng
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Lanling Chu
- Faculty of Food Science and Engineering, School of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
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2
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Aghelinejad A, Golshan Ebrahimi N. Investigation of delivery mechanism of curcumin loaded in a core of zein with a double-layer shell of chitosan and alginate. Heliyon 2024; 10:e33205. [PMID: 39044993 PMCID: PMC11263642 DOI: 10.1016/j.heliyon.2024.e33205] [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: 02/22/2024] [Revised: 05/22/2024] [Accepted: 06/17/2024] [Indexed: 07/25/2024] Open
Abstract
The pursuit of efficient drug delivery systems has led to innovative approaches such as matrix and core-shell structures. This study explores these systems with a focus on enhancing the delivery and stability of curcumin, a bioactive compound with therapeutic potential. Matrix systems using zein protein were fabricated through coaxial airflow extrusion with a vibration generator, while core-shell systems were produced using concentric nozzles. Double-layer reservoir systems were also formed by coating chitosan-shelled structures with an alginate solution. Encapsulation of curcumin within each system was confirmed through FTIR and optical microscope analysis, followed by efficiency evaluation, which was measured approximately 86.5 ± 0.7 % for the matrix systems and 90 ± 0.8 % for the core-shell systems. Moreover, the particle sizes of matrix systems were measured in the range of 2000-2100 mμ and the particle sizes of single-layer and double-layer reservoir systems were in the ranges of 1600-1700 mμ and 1500-1700 mμ, respectively. The study investigated the stability of curcumin in these systems under various environmental conditions, including exposure to light, heat, pH variations, ions, and storage. Results demonstrated that the presence of multiple layers significantly enhanced the drug's stability. Afterwards, swelling and drug release profiles were assessed in simulated gastric, intestinal, and colon fluids. The swelling of the matrix, single-layer and double-layer reservoir systems after 29 h were 127.4 %, 146.9 % and 144 %, respectively. The matrix system showed 68.7 % drug release after 29 h, whereas single-layer chitosan-shelled and double-layer chitosan/alginate-shelled reservoir systems released 51.8 % and 45.6 % of the drug, respectively. The release mechanism was explored using zero-order, Korsmeyer-Peppas, and Kopcha kinetic models. Comparative analysis of the experimental results and model fittings indicated a deviation from Fickian diffusion, with erosion becoming more pronounced with each additional layer. In conclusion, the system with a zein core and double-layer chitosan/alginate shell displayed effective drug release regulation and enhanced stability of curcumin, making it a promising candidate for efficient drug delivery.
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Affiliation(s)
- Amitis Aghelinejad
- Polymer Engineering Department, Chemical Engineering Faculty, Tarbiat Modares University, Tehran, Iran
| | - Nadereh Golshan Ebrahimi
- Polymer Engineering Department, Chemical Engineering Faculty, Tarbiat Modares University, Tehran, Iran
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3
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38821104 DOI: 10.1080/10408398.2024.2353366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2024]
Abstract
Encapsulation technologies have achieved encouraging results improving the stability, bioaccessibility and absorption of bioactive compounds post-consumption. There is a bulk of published research on the gastrointestinal behavior of encapsulated bioactive food materials alone using in vitro and in vivo digestion models, but an aspect often overlooked is the impact of the food structure, which is much more complex to unravel and still not well understood. This review focuses on discussing the recent findings in the application of encapsulated bioactive components in fabricated food matrices. Studies have suggested that the integration of encapsulated bioactive compounds has been proven to have an impact on the physicochemical characteristics of the finished product in addition to the protective effect of encapsulation on the fortified bioactive compound. These products containing bioactive compounds undergo further structural reorganization during digestion, impacting the release and emptying rates of fortified bioactive compounds. Thus, by manipulation of various food structures and matrices, the release and delivery of these bioactive compounds can be altered. This knowledge provides new opportunities for designing specialized foods for specific populations.
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Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab, Pakistan
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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4
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Liu T, Gong X, Cai Y, Li HY, Forbes B. Pullulan-Based Spray-Dried Mucoadhesive Microparticles for Sustained Oromucosal Drug Delivery. Pharmaceutics 2024; 16:460. [PMID: 38675121 PMCID: PMC11053838 DOI: 10.3390/pharmaceutics16040460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 03/16/2024] [Accepted: 03/22/2024] [Indexed: 04/28/2024] Open
Abstract
Mucoadhesive microparticles for oromucosal drug delivery offer several advantages, including intimate contact with the mucosa, delivery to less accessible regions, extended residence time, sustained drug release, reduced irritation, and improved patient compliance. In this study, pullulan was used to prepare mucoadhesive spray-dried microparticles for delivering benzydamine hydrochloride (BZH) to oral mucosa. The BZH-pullulan spray-dried microparticles had a mean size of <25 μm with an angle of repose values between 25.8-36.6°. Pullulan markedly extended drug-release time to >180 min, ~9 times greater than the duration (i.e., 20 min) reportedly achieved by chitosan. Kinetic analysis showed the drug-release rate was concentration dependent and jointly controlled by drug diffusion and polymer chain relaxation. Further, pullulan was mucoadhesive and was able to retain up to 78.8% w/w of microencapsulated gold nanoparticle probes at the mucosal membrane. These data strongly suggest that BZH-pullulan microparticles have great potential for oromucosal drug delivery, by providing elongated residence time in situ and sustained drug release for the treatment of local diseases.
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Affiliation(s)
- Ting Liu
- College of Stomatology, Guizhou Medical University, Guiyang 550004, China; (T.L.); (Y.C.)
| | - Xiang Gong
- Guiyang Hospital of Stomatology, Guiyang 550007, China;
| | - Yang Cai
- College of Stomatology, Guizhou Medical University, Guiyang 550004, China; (T.L.); (Y.C.)
| | - Hao-Ying Li
- Institute of Pharmaceutical Science, King’s College London, London SE1 9NH, UK
| | - Ben Forbes
- Institute of Pharmaceutical Science, King’s College London, London SE1 9NH, UK
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5
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Sharma M, Dash KK, Badwaik LS. Development of chewing gum model system from phytocompounds of black jamun ( Syzygium cumini) pulp and study of its dissolution kinetics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:300-310. [PMID: 38196719 PMCID: PMC10772027 DOI: 10.1007/s13197-023-05841-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/24/2023] [Accepted: 09/05/2023] [Indexed: 01/11/2024]
Abstract
Black jamun is a rich source of polyphenol and anthocyanin that provides major potential as a natural pigment. The different concentrations of encapsulated jamun pulp phytocompounds (0, 0.5, 1, 3 and 5 g 100 g-1) were incorporated with chewing gum for the development of functional food production. The study showed among variants, 5 g 100 g-1 encapsulates of black jamun pulp extract-based chewing gum (BJE-CG) showed better color stability and texture properties caused by the availability of alginate and guar gum in the encapsulates. The results revealed the dissolution behaviour of 5 g 100 g-1 based BJE-CG has a greater (P < 0.05) dissolution of total anthocyanin (TAC) and phenolic content (TPC). The dissolution kinetics model including the Korsmeyer-Peppas model, Higuchi model and Gunes model were statistically tested the dissolution rate of TAC and TPC. The Korsmeyer-Peppas model for TAC and Gunes model for TPC were found the best suitable through R2 (0.995 and 0.991) and the lowest χ2 (0.0098 and 0.0361). The dissolution kinetics study indicated the 5 g 100 g-1 based BJE-CG has the most suitable fitting in dissolution kinetics via simulated salivary fluid at 10 min. The application of the encapsulated phytocompounds shows a better solution for food and pharma industries to deliver decent plant-based pigment and phytocompounds in the food product. Graphical abstract
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Affiliation(s)
- Maanas Sharma
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar - Delhi, Grand Trunk Rd, Phagwara, Punjab 144411 India
| | - Kshirod K Dash
- Department of Food Processing Technology, GKCIET, Malda, West Bengal 732141 India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
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6
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Singh AK, Pal P, Pandey B, Goksen G, Sahoo UK, Lorenzo JM, Sarangi PK. Development of "Smart Foods" for health by nanoencapsulation: Novel technologies and challenges. Food Chem X 2023; 20:100910. [PMID: 38144773 PMCID: PMC10740092 DOI: 10.1016/j.fochx.2023.100910] [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: 04/26/2023] [Revised: 09/18/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
Importance of nanotechnology may be seen by penetration of its application in diverse areas including the food sector. With investigations and advancements in nanotechnology, based on feedback from these diverse areas, ease, and efficacy are also increasing. The food sector may use nanotechnology to encapsulate smart foods for increased health, wellness, illness prevention, and effective targeted delivery. Such nanoencapsulated targeted delivery systems may further add to the economic and nutritional properties of smart foods like stability, solubility, effectiveness, safeguard against disintegration, permeability, and bioavailability of smart/bioactive substances. But in the way of application, the fabrication of nanomaterials/nanostructures has several challenges which range from figuring out the optimal technique for obtaining them to determining the most suitable form of nanostructure for a bioactive molecule of interest. This review precisely addresses concepts, recent advances in fabrication techniques as well as current challenges/glitches of nanoencapsulation with special reference to smart foods/bioactive components. Since dealing with food materials also raises the quest for safety and regulatory norms a brief overview of the safety and regulatory aspects of nanomaterials/nanoencapsulation is also presented.
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Affiliation(s)
- Akhilesh Kumar Singh
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari, Bihar 845401, India
| | - Priti Pal
- Shri Ramswaroop Memorial College of Engineering & Management, Tewariganj, Faizabad, Road, Lucknow 226028, India
| | - Brijesh Pandey
- Department of Biotechnology, School of Life Sciences, Mahatma Gandhi Central University, Motihari, Bihar 845401, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey
| | | | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Prakash Kumar Sarangi
- College of Agriculture, Central Agricultural University, Imphal 795004, Manipur, India
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Vu AT, Kha TC, Phan HT. Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage Stability. Foods 2023; 13:100. [PMID: 38201128 PMCID: PMC10778347 DOI: 10.3390/foods13010100] [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: 11/30/2023] [Revised: 12/18/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
This research explores the application of germinated mung bean extract, rich in GABA (Gamma-aminobutyric acid) and polyphenols, in enhancing human health. Recognizing the instability of these bioactive compounds in environmental conditions, encapsulation emerges as a pivotal technique to broaden their applications in food and pharmaceuticals. Utilizing response surface methodology and Box-Behnken design, the freeze-drying formulation for encapsulating the aqueous extract was optimized. Second-order polynomial models were developed, exhibiting statistical adequacy in predicting key variables such as encapsulation efficiency for GABA (EE-GABA) and total polyphenol content (EE-TPC), as well as encapsulation yield for GABA (EY-GABA) and total polyphenol content (EY-TPC). The established optimal formulation was validated, resulting in predicted values for EE-GABA, EE-TPC, EY-GABA, and EY-TPC. The release kinetics of encapsulated particles were investigated, highlighting the suitability of the Korsmeyer-Peppas and Higuchi models. Assessing the stability of the encapsulated powder under varying temperatures and humidities revealed degradation rates, half-life, and activation energy, with moisture equilibrium established at 4.70%, indicative of long-term stability. In conclusion, the encapsulated germinated mung bean powder demonstrates high stability, making it a promising candidate for integration into food products and functional ingredients.
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Affiliation(s)
| | - Tuyen Chan Kha
- Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam; (A.T.V.); (H.T.P.)
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8
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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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Borah MS, Tiwari A, Sridhar K, Narsaiah K, Nayak PK, Stephen Inbaraj B. Recent Trends in Valorization of Food Industry Waste and By-Products: Encapsulation and In Vitro Release of Bioactive Compounds. Foods 2023; 12:3823. [PMID: 37893717 PMCID: PMC10606574 DOI: 10.3390/foods12203823] [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: 09/13/2023] [Revised: 10/04/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
Food by-products and waste are a boundless source of bioactives, nutraceuticals, and naturally occurring substances that are good for human health. In fact, a lot of by-products and wastes are generated by several food businesses. Therefore, waste management and by-product utilization are the most important aspects of the food sector. According to various studies, many bioactive compounds such as phenolics, carotenoids, and proteins can be recovered as feed stock from various industries' by-products and wastes using potential technologies. As a result, current trends are shifting attention to the sustainable valorisation of food sector waste management and by-products utilization. Thus, the circular economy principles have been applied to the field of food science. The aim of the circular economy is to ensure environmental protection and promote economic development while minimizing the environmental impact of food production. All of these aspects of the circular economy, at present, have become a challenging area of research for by-product valorisation as well. Hence, this review aims to highlight the emerging trends in the efficient utilization of food industry waste and by-products by focusing on innovative encapsulation techniques and controlled release mechanisms of bioactive compounds extracted from food industry waste and by-products. This review also aims to suggest future research directions, and addresses regulatory and toxicity considerations, by fostering knowledge dissemination and encouraging eco-friendly approaches within the food industry. This review reveals the role of encapsulation strategies for the effective utilization of bioactive compounds extracted from food industry waste and by-products. However, further research is needed to address regulatory and toxicity considerations of encapsulated bioactive compounds and health-related concerns.
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Affiliation(s)
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar 788011, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Kairam Narsaiah
- Agriculture Engineering Division, Indian Council of Agricultural Research, New Delhi 110012, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
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10
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Dynamic gastrointestinal digestion/intestinal permeability of encapsulated and nonencapsulated Brazilian red propolis: Active compounds stability and bioactivity. Food Chem 2023; 411:135469. [PMID: 36681021 DOI: 10.1016/j.foodchem.2023.135469] [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: 09/21/2022] [Revised: 12/02/2022] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
The objectives were to investigate the effect of dynamic gastrointestinal digestion/Caco-2 cell transport on active compounds stability and antioxidant/anti-inflammatory activities of the ethanolic extract of Brazilian red propolis (EEBRP), whether encapsulated or not; and the in vivo acute toxicity of the EEBRP after digestion. Eight isoflavonoids, one flavanone, and one chalcone were identified by HPLC-ESI-QTOF-MS, and quantified by HPLC-PDA. Bioaccessibility was higher for the encapsulated EEBRP (21.4%-57.6%) than for the nonencapsulated (19.3%-30.2%). Conversely, the Caco-2 cell transport was higher for the nonencapsulated EEBRP. Similarly, the nonencapsulated EEBRP showed higher ability to scavenge reactive oxygen species, which was especially attributed to calycosin, and to decrease NF-κB activation, and the levels of TNF-α and CXCL2/MIP-2 after Caco-2 cell transport. Hence, there is an indication that EEBRP is a promising alternative dietary source of bioavailable isoflavonoids. Further studies on encapsulation should be encouraged to improve bioactivity, and expand its food applications.
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Raj GVSB, Dash KK. Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study. Food Sci Biotechnol 2023; 32:779-792. [PMID: 37041809 PMCID: PMC10082890 DOI: 10.1007/s10068-022-01220-x] [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: 06/28/2022] [Revised: 10/16/2022] [Accepted: 11/30/2022] [Indexed: 12/24/2022] Open
Abstract
The pearl millet based functional pasta was formulated by incorporating freeze dried dragon fruit pulp powder and 2% (w/w) microcapsule containing dragon fruit peel extract. The control pasta consisted of 100% pearl millet flour. The other four functional pasta samples consisted of pearl millet and freeze-dried dragon fruit pulp powder (DFP) in the ratio of 95:5, 90:10, 85:15, and 80:20 (w/w), respectively. The inclusion of dragon fruit powder enhanced the swelling index, water absorption index, color, and functional properties of the pasta. The total phenolic content (0.24-0.43 mg GAE/100 g d.w.), antioxidant activity (17.76-30.67%), and betacyanin content (0.149-0.152 mg/g d.w.) of the pasta was increased with the increase of dragon fruit pulp level in the formulation. The release kinetics of phenolic compounds into the simulated gastric juice was modeled using Higuchi and Peppas- Sahlin models. Out of these two models Peppas- Sahlin model (R 2 > 0.980 and R M S E < 1.527 ) found to predict the release of phenolics into simulated gastric juice with respect to time of release when compared with Higuchi model (R 2 > 0.964 and R M S E < 6.126 ). The onset of transition temperature and enthalpy of gelatinization of pasta samples was found to be in the range of 66.321-74.681 °C and increased with the increase of dragon fruit level in the formulation.
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Affiliation(s)
- G. V. S. Bhagya Raj
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal 732141 India
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal 732141 India
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
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12
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Pereira ED, da Silva Dutra L, Paiva TF, de Almeida Carvalho LL, Rocha HVA, Pinto JC. In Vitro Release and In Vivo Pharmacokinetics of Praziquantel Loaded in Different Polymer Particles. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16093382. [PMID: 37176262 PMCID: PMC10180028 DOI: 10.3390/ma16093382] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/08/2023] [Accepted: 04/14/2023] [Indexed: 05/15/2023]
Abstract
Approximately 1 billion people are affected by neglected diseases around the world. Among these diseases, schistosomiasis constitutes one of the most important public health problems, being caused by Schistosoma mansoni and treated through the oral administration of praziquantel (PZQ). Despite being a common disease in children, the medication is delivered in the form of large, bitter-tasting tablets, which makes it difficult for patients to comply with the treatment. In order to mask the taste of the drug, allow more appropriate doses for children, and enhance the absorption by the body, different polymer matrices based on poly(methyl methacrylate) (PMMA) were developed and used to encapsulate PZQ. Polymer matrices included PMMA nano- and microparticles, PMMA-co-DEAEMA (2-(diethylamino)ethyl methacrylate), and PMMA-co-DMAEMA (2-(dimethylamino)ethyl methacrylate) microparticles. The performances of the drug-loaded particles were characterized in vitro through dissolution tests and in vivo through pharmacokinetic analyses in rats for the first time. The in vitro dissolution studies were carried out in accordance with the Brazilian Pharmacopeia and revealed a good PZQ release profile in an acidic medium for the PMMA-DEAEMA copolymer, reaching values close to 100 % in less than 3 h. The in vivo pharmacokinetic analyses were conducted using free PZQ as the control group that was compared with the investigated matrices. The drug was administered orally at doses of 60 mg/kg, and the PMMA-co-DEAEMA copolymer microparticles were found to be the most efficient release system among the investigated ones, reaching a Cmax value of 1007 ± 83 ng/mL, even higher than that observed for free PZQ, which displayed a Cmax value of 432 ± 98 ng/mL.
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Affiliation(s)
- Emiliane Daher Pereira
- Programa de Engenharia Química/COPPE, Universidade Federal do Rio de Janeiro, Cidade Universitária, CP: 68502, Rio de Janeiro 21941-972, RJ, Brazil
| | - Luciana da Silva Dutra
- Programa de Engenharia Química/COPPE, Universidade Federal do Rio de Janeiro, Cidade Universitária, CP: 68502, Rio de Janeiro 21941-972, RJ, Brazil
| | - Thamiris Franckini Paiva
- SENAI CETIQT, Instituto SENAI de Inovação em Biossintéticos e Fibras, Cidade Universitária, Rua Fernando de Souza Barros, Rio de Janeiro 21941-857, RJ, Brazil
| | - Larissa Leite de Almeida Carvalho
- Programa de Engenharia de Processos Químicos e Bioquímicos/EQ, Universidade Federal do Rio de Janeiro, Cidade Universitária, Rio de Janeiro 21949-900, RJ, Brazil
| | - Helvécio Vinícius Antunes Rocha
- Laboratório de Micro e Nanotecnologia, Instituto de Tecnologia de Fármacos-Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro 21040-361, RJ, Brazil
| | - José Carlos Pinto
- Programa de Engenharia Química/COPPE, Universidade Federal do Rio de Janeiro, Cidade Universitária, CP: 68502, Rio de Janeiro 21941-972, RJ, Brazil
- Programa de Engenharia de Processos Químicos e Bioquímicos/EQ, Universidade Federal do Rio de Janeiro, Cidade Universitária, Rio de Janeiro 21949-900, RJ, Brazil
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Liu J, Chai J, Yuan Y, Wu X, Gong L, Yu P, Liu P, Zhang T, Shang X. Designation and characterization of cold-set egg white protein/dextran sulfate hydrogel for curcumin entrapment. Food Chem 2023; 419:136038. [PMID: 37004368 DOI: 10.1016/j.foodchem.2023.136038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/14/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
This study aimed to design a cold-set hydrogel of egg white protein (EWP) with good mechanical properties for encapsulating curcumin. Dextran sulfate (DS) and transglutaminase (TGase) were used to control the aggregation and gelation behavior of EWP at preheating step and gelation step, respectively. The optimum soluble protein aggregate size was obtained in the EWP/DS mixture at a mass ratio of 10 under 85 °C preheated (HED10). The presence of TGase further enhanced the cross-linking degree between protein aggregates during the gelation step. The highest gel hardness was found in HED10 hydrogel with TGase, which is almost 10 times the pure EWP gel. Besides, the HED hydrogels effectively slowed down the release rate of curcumin in gastrointestinal digestion. This work provides a theoretical basis for the development of cold-set EWP hydrogel with good mechanical strength by sulfated polysaccharide addition and TGase cross-linking as encapsulation delivery systems.
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Poly (lactic acid) and whey protein/pullulan composite bilayer film containing phage A511 as an anti-Listerial packaging for chicken breast at refrigerated temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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15
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Encapsulation of Bioactive Compounds for Food and Agricultural Applications. Polymers (Basel) 2022; 14:polym14194194. [PMID: 36236142 PMCID: PMC9571964 DOI: 10.3390/polym14194194] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/21/2022] [Accepted: 09/29/2022] [Indexed: 02/06/2023] Open
Abstract
This review presents an updated scenario of findings and evolutions of encapsulation of bioactive compounds for food and agricultural applications. Many polymers have been reported as encapsulated agents, such as sodium alginate, gum Arabic, chitosan, cellulose and carboxymethylcellulose, pectin, Shellac, xanthan gum, zein, pullulan, maltodextrin, whey protein, galactomannan, modified starch, polycaprolactone, and sodium caseinate. The main encapsulation methods investigated in the study include both physical and chemical ones, such as freeze-drying, spray-drying, extrusion, coacervation, complexation, and supercritical anti-solvent drying. Consequently, in the food area, bioactive peptides, vitamins, essential oils, caffeine, plant extracts, fatty acids, flavonoids, carotenoids, and terpenes are the main compounds encapsulated. In the agricultural area, essential oils, lipids, phytotoxins, medicines, vaccines, hemoglobin, and microbial metabolites are the main compounds encapsulated. Most scientific investigations have one or more objectives, such as to improve the stability of formulated systems, increase the release time, retain and protect active properties, reduce lipid oxidation, maintain organoleptic properties, and present bioactivities even in extreme thermal, radiation, and pH conditions. Considering the increasing worldwide interest for biomolecules in modern and sustainable agriculture, encapsulation can be efficient for the formulation of biofungicides, biopesticides, bioherbicides, and biofertilizers. With this review, it is inferred that the current scenario indicates evolutions in the production methods by increasing the scales and the techno-economic feasibilities. The Technology Readiness Level (TRL) for most of the encapsulation methods is going beyond TRL 6, in which the knowledge gathered allows for having a functional prototype or a representative model of the encapsulation technologies presented in this review.
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Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein-Agavin-Alginate Beads under Simulated Gastrointestinal Conditions. BIOENGINEERING (BASEL, SWITZERLAND) 2022; 9:bioengineering9090460. [PMID: 36135006 PMCID: PMC9495568 DOI: 10.3390/bioengineering9090460] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/27/2022] [Accepted: 09/07/2022] [Indexed: 11/17/2022]
Abstract
Encapsulation is a process in which a base material is encapsulated in a wall material that can protect it against external factors and/or improve its bioavailability. Among the different encapsulation techniques, ionic gelation stands out as being useful for thermolabile compounds. The aim of this work was to encapsulate Saccharomyces boulardii by ionic gelation using agavins (A) and whey protein (WP) as wall materials and to evaluate the morphostructural changes that occur during in vitro gastrointestinal digestion. Encapsulations at different levels of A and WP were analyzed using microscopic, spectroscopic and thermal techniques. Encapsulation efficiency and cell viability were evaluated. S. boulardii encapsulated at 5% A: 3.75% WP (AWB6) showed 88.5% cell survival after the simulated gastrointestinal digestion; the bead showed a significantly different microstructure from the controls. The mixture of A and WP increased in the survival of S. boulardii respect to those encapsulated with alginate, A or WP alone. The binary material mixture simultaneously allowed a controlled release of S. boulardii by mostly diffusive Fickian mechanisms and swelling. The cell-release time was found to control the increment of the Damköhler number when A and WP were substrates for S. boulardii, in this way allowing greater protection against gastrointestinal conditions.
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Corrêa-Filho LC, Santos DI, Brito L, Moldão-Martins M, Alves VD. Storage Stability and In Vitro Bioaccessibility of Microencapsulated Tomato (Solanum Lycopersicum L.) Pomace Extract. Bioengineering (Basel) 2022; 9:bioengineering9070311. [PMID: 35877362 PMCID: PMC9312032 DOI: 10.3390/bioengineering9070311] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 07/09/2022] [Accepted: 07/12/2022] [Indexed: 11/30/2022] Open
Abstract
Tomato pomace is rich in carotenoids (mainly lycopene), which are related to important bioactive properties. In general, carotenoids are known to react easily under environmental conditions, which may create a barrier in producing stable functional components for food. This work intended to evaluate the storage stability and in vitro release of lycopene from encapsulated tomato pomace extract, and its bioaccessibility when encapsulates were incorporated in yogurt. Microencapsulation assays were carried out with tomato pomace extract as the core material and arabic gum or inulin (10 and 20 wt%) as wall materials by spray drying (160 and 200 °C). The storage stability results indicate that lycopene degradation was highly influenced by the presence of oxygen and light, even when encapsulated. In vitro release studies revealed that 63% of encapsulated lycopene was released from the arabic gum particles in simulated gastric fluid, whereas for the inulin particles, the release was only around 13%. The feed composition with 20% inulin showed the best protective ability and the one that enabled releasing the bioactives preferentially in the intestine. The bioaccessibility of the microencapsulated lycopene added to yogurt increased during simulated gastrointestinal digestion as compared to the microencapsulated lycopene alone. We anticipate a high potential for the inulin microparticles containing lycopene to be used in functional food formulations.
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Based on functional materials and PLGA for the florfenicol controlled release system and its antibacterial properties. REACT FUNCT POLYM 2022. [DOI: 10.1016/j.reactfunctpolym.2022.105331] [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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In vitro assessment of the effect of microencapsulation techniques on the stability, bioaccessibility and bioavailability of mulberry leaf bioactive compounds. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101461] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Tchabo W, Kaptso GK, Bao G, Wang K, Afoakwah NA, Mbofung CM, Wang X. Impact of encapsulation techniques (drying methods and carrier materials) on the nutraceuticals release and absorption mechanism of mulberry leaf. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- William Tchabo
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou P.R. China
- Department of Food Science and Nutrition National Advanced School of Agro‐Industrial Sciences (ENSAI) University of Ngaoundere Ngaoundere Cameroon
| | - Giscard Kuate Kaptso
- Department of Social Economy and Family Management, Higher Technical Teacher’s Training College (HTTTC) University of Buea Buea Road Kumba Cameroon
- Department of Chemical Engineering School of Chemical Engineering and Mineral industries (EGCIM) University of Ngaoundere Ngaoundere Cameroon
| | - Guifeng Bao
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou P.R. China
| | - Kenuo Wang
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou P.R. China
| | - Newlove A. Afoakwah
- Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences University for Development Studies Tamale NR Ghana
| | - Carl Moses Mbofung
- Department of Food Science and Nutrition National Advanced School of Agro‐Industrial Sciences (ENSAI) University of Ngaoundere Ngaoundere Cameroon
| | - Xiangyang Wang
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou P.R. China
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Nutraceutical Concepts and Dextrin-Based Delivery Systems. Int J Mol Sci 2022; 23:ijms23084102. [PMID: 35456919 PMCID: PMC9031143 DOI: 10.3390/ijms23084102] [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: 01/19/2022] [Revised: 03/26/2022] [Accepted: 04/02/2022] [Indexed: 12/12/2022] Open
Abstract
Nutraceuticals are bioactive or chemical compounds acclaimed for their valuable biological activities and health-promoting effects. The global community is faced with many health concerns such as cancers, cardiovascular and neurodegenerative diseases, diabetes, arthritis, osteoporosis, etc. The effect of nutraceuticals is similar to pharmaceuticals, even though the term nutraceutical has no regulatory definition. The usage of nutraceuticals, to prevent and treat the aforementioned diseases, is limited by several features such as poor water solubility, low bioavailability, low stability, low permeability, low efficacy, etc. These downsides can be overcome by the application of the field of nanotechnology manipulating the properties and structures of materials at the nanometer scale. In this review, the linear and cyclic dextrin, formed during the enzymatic degradation of starch, are highlighted as highly promising nanomaterials- based drug delivery systems. The modified cyclic dextrin, cyclodextrin (CD)-based nanosponges (NSs), are well-known delivery systems of several nutraceuticals such as quercetin, curcumin, resveratrol, thyme essential oil, melatonin, and appear as a more advanced drug delivery system than modified linear dextrin. CD-based NSs prolong and control the nutraceuticals release, and display higher biocompatibility, stability, and solubility of poorly water-soluble nutraceuticals than the CD-inclusion complexes, or uncomplexed nutraceuticals. In addition, the well-explored CD-based NSs pathways, as drug delivery systems, are described. Although important progress is made in drug delivery, all the findings will serve as a source for the use of CD-based nanosystems for nutraceutical delivery. To sum up, our review introduces the extensive literature about the nutraceutical concepts, synthesis, characterization, and applications of the CD-based nano delivery systems that will further contribute to the nutraceutical delivery with more potent nanosystems based on linear dextrins.
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Application of In Vivo Imaging Techniques and Diagnostic Tools in Oral Drug Delivery Research. Pharmaceutics 2022; 14:pharmaceutics14040801. [PMID: 35456635 PMCID: PMC9025904 DOI: 10.3390/pharmaceutics14040801] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/25/2022] [Accepted: 03/27/2022] [Indexed: 02/04/2023] Open
Abstract
Drug absorption following oral administration is determined by complex and dynamic interactions between gastrointestinal (GI) physiology, the drug, and its formulation. Since many of these interactions are not fully understood, the COST action on “Understanding Gastrointestinal Absorption-related Processes (UNGAP)” was initiated in 2017, with the aim to improve the current comprehension of intestinal drug absorption and foster future developments in this field. In this regard, in vivo techniques used for the characterization of human GI physiology and the intraluminal behavior of orally administered dosage forms in the GI tract are fundamental to gaining deeper mechanistic understanding of the interplay between human GI physiology and drug product performance. In this review, the potential applications, advantages, and limitations of the most important in vivo techniques relevant to oral biopharmaceutics are presented from the perspectives of different research fields.
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Panagiotopoulou M, Papadaki S, Krokida M. Formation and characterization of zein electrosprayed nanoparticles containing bioactive compounds. SOUTH AFRICAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1016/j.sajce.2022.01.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Kumar P, Mahato DK, Gupta A, Pandhi S, Mishra S, Barua S, Tyagi V, Kumar A, Kumar M, Kamle M. Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15563] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pradeep Kumar
- Applied Microbiology Lab Department of Forestry North Eastern Regional Institute of Science and Technology Nirjuli 791109 India
| | - Dipendra Kumar Mahato
- CASS Food Research Centre School of Exercise and Nutrition Sciences Deakin University Burwood VIC 3125 Australia
| | - Akansha Gupta
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Sadhna Mishra
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
- Faculty of Agricultural Sciences GLA University Mathura 281406 India
| | - Sreejani Barua
- Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur‐721302 India
- Max Planck Institute for Polymer Research Ackermannweg 10 55128 Mainz Germany
| | - Vidhi Tyagi
- University School of Biotechnology Guru Gobind Singh Indraprastha University Sector 16C Dwarka New Delhi 110078 India
| | - Arvind Kumar
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai 400019 India
| | - Madhu Kamle
- Applied Microbiology Lab Department of Forestry North Eastern Regional Institute of Science and Technology Nirjuli 791109 India
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Premjit Y, Pandhi S, Kumar A, Rai DC, Duary RK, Mahato DK. Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling. Food Res Int 2022; 151:110879. [PMID: 34980409 DOI: 10.1016/j.foodres.2021.110879] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 11/30/2022]
Abstract
Food flavors are volatile compounds that impact the human sensory perception profoundly and find extensive applications in various food products. Because of their volatility and high sensitivity to pH, temperature, oxidation, and external conditions, they require adequate protection to last for a longer duration. Encapsulation plays a critical role in preserving food flavors by enhancing their thermal and oxidative stability, overcoming volatility limitations, and regulating their rapid release with improved bioavailability in food products. The current review focuses on the recent developments in food flavor encapsulation techniques, such as electrospinning/spraying, cyclodextrin inclusion complexes, coacervation, and yeast cell micro-carriers. The review also comprehensively discusses the role of encapsulants in achieving controlled flavor release, the mechanisms involved, and the mathematical modelling for flavor release. Specific well-established nanoencapsulation techniques render better encapsulation efficiency and controlled release of flavor compounds. The review examined specific emerging methods for flavor encapsulation, such as yeast cell encapsulation, which require further exploration and development. This article provides readers with up-to-date information on different encapsulation processes and coating methods used for flavor encapsulation.
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Affiliation(s)
- Yashaswini Premjit
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India.
| | - Arvind Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Dinesh Chandra Rai
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Raj Kumar Duary
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia
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Physicochemical and release behaviour of phytochemical compounds based on black jamun pulp extracts-filled alginate hydrogel beads through vibration dripping extrusion. Int J Biol Macromol 2022; 194:715-725. [PMID: 34822825 DOI: 10.1016/j.ijbiomac.2021.11.116] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 11/01/2021] [Accepted: 11/16/2021] [Indexed: 01/09/2023]
Abstract
The phytochemical-rich extract obtained from black jamun pulp were encapsulated using vibrating dripping extrusion technique. The utilisation of alginate (AL) with four variations of core-shell material comprising gum Arabic (AL-GA), guar gum (AL-GG), pectin (AL-P) and xanthan gum (AL-X) was engaged to form calcium-alginate based lyophilised jamun extract encapsulated beads. It resulted that among four variations, lyophilised alginate with AL-GG based encapsulated jamun extract filled beads have better physicochemical characteristics and 95% encapsulation efficiency. The results revealed the morphological comparison of each variation. The release behaviour of AL-GG based beads has a higher release of total phenolics (TPC) and total anthocyanin content (TAC). The release kinetics model involving Ritger-Peppas and Higuchi model were applied for release TPC and TAC of all variations of beads. The Ritger-Peppas model was found best suitable in terms of average R2 (0.965) and lowest χ2 (0.0039). The release kinetics study showed that AL-GA based beads followed by AL-GG could also be the best suitable in release behaviour using simulated gastrointestinal fluids at 140-160 min. Overall, results shown the encapsulated Jamun beads have the best agro-industrial efficacy in form of phytochemical compounds based microparticles, holding decent antioxidant potential.
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Encapsulation of volatile compounds in liquid media: Fragrances, flavors, and essential oils in commercial formulations. Adv Colloid Interface Sci 2021; 298:102544. [PMID: 34717207 DOI: 10.1016/j.cis.2021.102544] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/23/2022]
Abstract
The first marketed example of the application of microcapsules dates back to 1957. Since then, microencapsulation techniques and knowledge have progressed in a plethora of technological fields, and efforts have been directed toward the design of progressively more efficient carriers. The protection of payloads from the exposure to unfavorable environments indeed grants enhanced efficacy, safety, and stability of encapsulated species while allowing for a fine tuning of their release profile and longer lasting beneficial effects. Perfumes or, more generally, active-loaded microcapsules are nowadays present in a very large number of consumer products. Commercial products currently make use of rigid, stable polymer-based microcapsules with excellent release properties. However, this type of microcapsules does not meet certain sustainability requirements such as biocompatibility and biodegradability: the leaking via wastewater contributes to the alarming phenomenon of microplastic pollution with about 4% of total microplastic in the environment. Therefore, there is a need to address new issues which have been emerging in relation to the poor environmental profile of such materials. The progresses in some of the main application fields of microencapsulation, such as household care, toiletries, cosmetics, food, and pesticides are reviewed herein. The main technologies employed in microcapsules production and the mechanisms underlying the release of actives are also discussed. Both the advantages and disadvantages of every technique have been considered to allow a careful choice of the most suitable technique for a specific target application and prepare the ground for novel ideas and approaches for encapsulation strategies that we expect to be proposed within the next years.
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Preparation and characterization of phytosterol-loaded microcapsules based on the complex coacervation. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110728] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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A Novel Zein-Based Composite Nanoparticles for Improving Bioaccessibility and Anti-Inflammatory Activity of Resveratrol. Foods 2021; 10:foods10112773. [PMID: 34829054 PMCID: PMC8624517 DOI: 10.3390/foods10112773] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 11/17/2022] Open
Abstract
A microbial transglutaminase-induced cross-linked sodium caseinate (MSC) was used to stabilize zein nanoparticles, and the study was to investigate whether zein-MSC nanoparticles (zein-MSC NPs) can be used as an encapsulation carrier for resveratrol. A group of resveratrol-loaded zein-MSC nanoparticles (Res-zein-MSC NPs) with varying zein to Res mass ratios was first prepared. The particle sizes and zeta-potentials were in the ranges from 215.00 to 225.00 nm and from −29.00 to −31.00 mV. The encapsulation efficiency (EE) of Res was also influenced by the zein to Res mass ratio, and the encapsulated Res existed in an amorphous form. The major interactions between Res and zein-MSC NPs were hydrogen bonding and hydrophobic interaction. Furthermore, compared with free Res, the photo-stability and bioaccessibility of Res-zein-MSC NPs were significantly improved. The cellular studies also showed that Res-zein-MSC NPs exhibited lower cytotoxicity and desirable anti-inflammatory activity.
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Valarini Junior O, Cardoso FAR, Souza GBM, Machado Giufrida W, Cardozo‐Filho L. Single step encapsulation process of ivermectin in biocompatible polymer using a supercritical antisolvent system process. ASIA-PAC J CHEM ENG 2021. [DOI: 10.1002/apj.2672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Osvaldo Valarini Junior
- Department of Chemical Engineering, Center of Technology State University of Maringá Maringá Brazil
- Post‐Graduation Program of Agrochemistry Federal Goiano Institute Rio Verde Brazil
| | | | | | | | - Lucio Cardozo‐Filho
- Department of Chemical Engineering, Center of Technology State University of Maringá Maringá Brazil
- Center for Research Octavio Bastos University Center (UNIFEOB) São João da Boa Vista Brazil
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31
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Huang K, Yuan Y, Baojun X. A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963978] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Kehao Huang
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Food Science And Agricultural Chemistry, McGill University, Quebec, Canada
| | - Yingzhi Yuan
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Biochemistry, University College London, London, UK
| | - Xu Baojun
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
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Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications. Carbohydr Polym 2021; 270:118358. [PMID: 34364603 DOI: 10.1016/j.carbpol.2021.118358] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/28/2021] [Accepted: 06/15/2021] [Indexed: 11/22/2022]
Abstract
Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.
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Nascimento KM, Cavalheiro JB, Monge Netto AÁ, da Silva Scapim MR, Bergamasco RDC. Properties of alginate films incorporated with free and microencapsulated Stryphnodendron adstringens extract (barbatimão). Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Li F, Wang X, Wang H, Mei X. Preparation and characterization of phytosterol-loaded nanoparticles with sodium caseinate/dextran conjugates. Food Sci Biotechnol 2021; 30:531-539. [PMID: 33936844 DOI: 10.1007/s10068-021-00885-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 01/10/2021] [Accepted: 01/26/2021] [Indexed: 11/29/2022] Open
Abstract
Sodium caseinate (SC)/dextran conjugates were prepared via Maillard reaction under controlled dry-heating conditions. Moreover, the nanoparticles of phytosterols (PS) encapsulated by SC or SC/dextran were produced using the emulsion evaporation method. The encapsulation efficiency (78.81 ± 5.22%) of PS in SC/dextran nanoparticles was higher than that (73.5 ± 2.78%) in SC nanoparticles. Compared with the compact and dense structure of SC nanoparticles, SC/dextran nanoparticles existed as relatively loose aggregates. The result of differential scanning calorimetry demonstrated that the encapsulation of PS greatly decreased its crystallinity. The released rates of PS from SC and SC/dextran nanoparticles under acidic gastric conditions were 8.59% and 4.73%, respectively. After 7 h of intestinal digestion, the released rate (52.19%) of PS from SC/dextran nanoparticles was significantly higher than that from SC (32.67%) nanoparticles. Therefore, SC/dextran conjugates prepared by the Maillard reaction are more suitable to be used as wall material for the nano-encapsulation of PS.
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Affiliation(s)
- Feifan Li
- No. 17 Qinghua East Road, Haidian District, Beijing, 100083 China
| | - Xiaoli Wang
- No. 17 Qinghua East Road, Haidian District, Beijing, 100083 China
| | - Hongfu Wang
- No. 17 Qinghua East Road, Haidian District, Beijing, 100083 China
| | - Xiaohong Mei
- No. 17 Qinghua East Road, Haidian District, Beijing, 100083 China
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35
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Carvalho JDDS, Oriani VB, Oliveira GM, Hubinger MD. Solid lipid microparticles loaded with ascorbic acid: Release kinetic profile during thermal stability. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15557] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Vivian Boesso Oriani
- Laboratory of Process Engineering Department of Food Engineering School of Food Engineering University of Campinas Campinas Brazil
| | | | - Míriam Dupas Hubinger
- Laboratory of Process Engineering Department of Food Engineering School of Food Engineering University of Campinas Campinas Brazil
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36
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A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.040] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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37
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The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03670-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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38
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Xiao Y, Huang Q, Zheng Z, Ma H. Selenium release kinetics and mechanism from Cordyceps sinensis exopolysaccharide-selenium composite nanoparticles in simulated gastrointestinal conditions. Food Chem 2021; 350:129223. [PMID: 33607408 DOI: 10.1016/j.foodchem.2021.129223] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 01/17/2021] [Accepted: 01/22/2021] [Indexed: 12/30/2022]
Abstract
This work investigated selenium (Se) release kinetics and mechanism from exopolysaccharide-selenium nanoparticles (EPS-SeNPs, Se/EPS = 1/20, 1/1 and 4/3) in simulated gastric (SGF) and intestinal fluids (SIF) using kinetics models of Zero order, First order, Higuchi, Hixson-Crowell and Korsmeyer-Peppas. EPS-SeNPs showed an increase in size from 80-125 nm to 250-320 nm and more ambiguous boundary after gastrointestinal digestion. Se/EPS ratio and pH had significant influence on Se release. Se release kinetics from EPS-SeNPs (Se/EPS = 1/1 and 4/3 in SGF) followed a classical Fickian diffusion, in contrast to an erosion governed by macromolecular chains relaxation for Se/EPS = 1/20 in SIF. Se release from EPS-SeNPs (Se/EPS = 1/1 and 4/3 in SIF) was well-fitted to Korsmeyer-Peppas model and followed a non-Fickian mechanism controlled by both diffusion and erosion. Additionally, EPS-SeNPs (Se/EPS = 1/20) showed a low Se release after SGF digestion, but a high release after SIF digestion, suggesting its application in controlled release of Se-enriched supplements for Se-deficiency treatment.
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Affiliation(s)
- Yidong Xiao
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Hubei, China
| | - Qilin Huang
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Hubei, China.
| | - Zhaomin Zheng
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Hubei, China
| | - Huiyu Ma
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Hubei, China
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39
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Development of alginate/inulin carrier systems containing non-conventional Amazonian berry extracts. Food Res Int 2021; 139:109838. [PMID: 33509463 DOI: 10.1016/j.foodres.2020.109838] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 10/13/2020] [Accepted: 10/18/2020] [Indexed: 11/21/2022]
Abstract
Different carriers, such as the combination of sodium alginate and inulin, have been employed to protect foods against environmental effects. The goal of this work was to use the ionic gelation encapsulation process to produce microparticles containing Clidemia rubra extract, ranging the concentration of inulin from 1.5 to 3.5 g inulin.100 g-1 of solution. Characteristic signals of sugars, organic acids and phenolic compounds were identified in the extract using the 1H NMR technique. The carriers containing inulin presented significant difference in the moisture content when compared to the pure sodium alginate beads. The produced beads were found in the range of 0.81-1.06 mm. The addition of inulin to sodium alginate was significant for the encapsulation efficiency (EE) of the antioxidant compounds when compared to the beads formed only using pure sodium alginate. The microspheres presenting inulin and sodium alginate presented higher content of spherical particles. The addition of 2.5 g inulin.100 g-1 of solution allowed its incorporation into the pores of the beads, favoring a possible chemical interaction between inulin and sodium alginate. This interaction resulted in a different crystal structure and better EE. Furthermore, beads containing inulin presented higher protection of the encapsulated bioactive compounds during the gastric phase.
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40
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Shao M, Li S, Tan CP, Kraithong S, Gao Q, Fu X, Zhang B, Huang Q. Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism. Int J Biol Macromol 2021; 173:118-127. [PMID: 33444656 DOI: 10.1016/j.ijbiomac.2021.01.043] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 12/13/2020] [Accepted: 01/07/2021] [Indexed: 01/13/2023]
Abstract
In this study, caffeine (CA) was encapsulated into food-grade starch matrices, including swelled starch (SS), porous starch (PS), and V-type starch (VS). The bitterness of the microcapsules and suppression mechanisms were investigated using an electronic tongue, molecular dynamics (MD) simulation and the in vitro release kinetics of CA. All the CA-loaded microcapsules showed a lower bitterness intensity than the control. The MD results proved that the weak interactions between starch and CA resulted in a moderate CA release rate for SS-CA microcapsules. The PS-CA microcapsule presented the longest CA release, up to 40 min, whereas the VS-CA microcapsule completely released CA in 9 min. The CA release rate was found to be related to the microcapsule structure and rehydration properties. A low CA bitterness intensity could be attributed to a delay in the CA release rate and resistance to erosion of the microcapsules. The results of this work are valuable for improving starch-based microcapsules (oral-targeted drug-delivery systems) by suppressing the bitterness of alkaloid compounds.
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Affiliation(s)
- Miao Shao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Songnan Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Supaluck Kraithong
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Qing Gao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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41
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Comunian T, Babazadeh A, Rehman A, Shaddel R, Akbari-Alavijeh S, Boostani S, Jafari S. Protection and controlled release of vitamin C by different micro/nanocarriers. Crit Rev Food Sci Nutr 2020; 62:3301-3322. [DOI: 10.1080/10408398.2020.1865258] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- T. Comunian
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - A. Babazadeh
- Center for Motor Neuron Disease Research, Faculty of Medicine and Health Sciences, Macquarie University, Sydney, NSW, Australia
| | - A. Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi, China
| | - R. Shaddel
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - S. Akbari-Alavijeh
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - S. Boostani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - S.M. Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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42
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Flamminii F, Di Mattia CD, Nardella M, Chiarini M, Valbonetti L, Neri L, Difonzo G, Pittia P. Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105849] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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43
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Malekjani N, Jafari SM. Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models. Compr Rev Food Sci Food Saf 2020; 20:3-47. [PMID: 33443795 DOI: 10.1111/1541-4337.12660] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 09/29/2020] [Accepted: 09/30/2020] [Indexed: 12/26/2022]
Abstract
The encapsulation process has been utilized in the field of food technology to enhance the technofunctional properties of food products and the delivery of nutraceutical ingredients via food into the human body. The latter application is very similar to drug delivery systems. The inherent sophisticated nature of release mechanisms requires the utilization of mathematical equations and statistics to predict the release behavior during the time. The science of mathematical modeling of controlled release has gained a tremendous advancement in drug delivery in recent years. Many of these modeling methods could be transferred to food. In order to develop and design enhanced food controlled/targeted bioactive release systems, understanding of the underlying physiological and chemical processes, mechanisms, and principles of release and applying the knowledge gained in the pharmaceutical field to food products is a big challenge. Ideally, by using an appropriate mathematical model, the formulation parameters could be predicted to achieve a specific release behavior. So, designing new products could be optimized. Many papers are dealing with encapsulation approaches and evaluation of the impact of process and the utilized system on release characteristics of encapsulated food bioactives, but still, there is no deep insight into the mathematical release modeling of encapsulated food materials. In this study, information gained from the pharmaceutical field is collected and discussed to investigate the probable application in the food industry.
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Affiliation(s)
- Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
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44
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Cheng H, Luo H, Hu Y, Tao S. Release kinetics as a key linkage between the occurrence of flame retardants in microplastics and their risk to the environment and ecosystem: A critical review. WATER RESEARCH 2020; 185:116253. [PMID: 32768659 DOI: 10.1016/j.watres.2020.116253] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2020] [Revised: 07/27/2020] [Accepted: 07/29/2020] [Indexed: 06/11/2023]
Abstract
The widely occurring debris of plastic materials, particularly microplastics, can be an important source of flame retardants, which are one of the main groups of chemicals added in the production of plastics from polymers. This review provides an overview on the use of flame retardants in plastic manufacturing, the kinetics of their releases from microplastics, the factors affecting their releases, and the potential environmental and ecosystem risk of the released flame retardants. The releases of flame retardants from microplastics typically involve three major steps: internal diffusion, mass transfer across the plastic-medium boundary layer, and diffusion in the environmental medium, while the overall mass transfer rate is commonly controlled by diffusion within the plastic matrix. The overall release rates of additive flame retardants from microplastics, which are dependent on the particle's geometry, can often be described by the Fick's Law. The physicochemical properties of flame retardant and plastic matrix, and ambient temperature all affect the release rate, which can be predicted with empirical and semi-empirical models. Weathering of microplastics, which reduces their particle sizes and likely disrupts their polymeric structures, can greatly accelerate the releases of flame retardants. Flame retardants could also be released directly from the microplastics ingested by aquatic organisms and seabirds, with physical and chemical digestion in the bodies significantly enhancing their release rates. Limited by the extremely slow diffusion in plastic matrices, the fluxes of flame retardants released from microplastics are very low, and are unlikely to pose significant risk to the ecosystem in general. More research is needed to characterize the mechanical, chemical, and biological processes that degrade microplastics and accelerate the releases of flame retardants and to model their release kinetics from microplastics, while efforts should also be made to develop environmentally benign flame retardants to ultimately minimize their risk to the environment and ecosystem.
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Affiliation(s)
- Hefa Cheng
- MOE Key Laboratory for Earth Surface Processes, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China.
| | - Hang Luo
- MOE Key Laboratory for Earth Surface Processes, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China
| | - Yuanan Hu
- MOE Key Laboratory of Groundwater Circulation and EvolutioSchool of Water Resources and Environment, China University of Geosciences (Beijing), Beijing 100083, China
| | - Shu Tao
- MOE Key Laboratory for Earth Surface Processes, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China
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45
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Zanin RC, Smrke S, Kurozawa LE, Yamashita F, Yeretzian C. Modulation of aroma release of instant coffees through microparticles of roasted coffee oil. Food Chem 2020; 341:128193. [PMID: 33027753 DOI: 10.1016/j.foodchem.2020.128193] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 12/16/2022]
Abstract
We report, on the successful addition of spray-dried microparticles containing roasted coffee oil, to soluble coffee (SC) and instant cappuccino (IC), to increase and tailor aroma release. Using PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry), five parameters were defined from time series intensity for each VOC, to compare the performance of different products: total area under the curve (AUC), area under the curve of burst (AUC-burst), maximum signal intensity, final intensity (5 min), and ratio AUC-burst/AUC. Microparticles with higher loads of roasted coffee oil were effective in increasing aroma intensity in SC while, for IC, all loads of microparticles improved aroma intensity. Volatility drove the VOC release in SC, and volatility and polarity for IC. Most compounds reached maximum headspace concentration in < 16 s upon start of reconstitution. These results open new perspectives for the development of instant coffee products and demonstrate their unique aroma release characteristics.
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Affiliation(s)
- Rodolfo Campos Zanin
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, P O Box 10011, 86057-970, Londrina, PR, Brazil.
| | - Samo Smrke
- Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, Coffee Excellence Center 8820 Wädenswil, Switzerland.
| | - Louise Emy Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP 13083-862, Brazil.
| | - Fabio Yamashita
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, P O Box 10011, 86057-970, Londrina, PR, Brazil.
| | - Chahan Yeretzian
- Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, Coffee Excellence Center 8820 Wädenswil, Switzerland.
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46
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Rao J, Chandrani AN, Powar A, Chandra S. Design and application of polyurea microcapsules containing herbicide (oxyfluorfen). Des Monomers Polym 2020; 23:155-163. [PMID: 33354157 PMCID: PMC7738284 DOI: 10.1080/15685551.2020.1816344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Accepted: 08/25/2020] [Indexed: 10/28/2022] Open
Abstract
Polyurea, a controlled release material, has been widely applied in agricultural fields due to high thermal stability and low cost. In this article oxyfluorfen polyurea microcapsules suspension was successfully prepared by interfacial polymerization using diisocyanate and polyamines such as Ethylenediamine, Hexamethylenediamine, Diethylenetriamine in presence of green solvent, i.e., N,N-dimethyldecanamide. The microcapsule suspension of oxyfluorfen has not been researched yet by using solvent N,N-dimethyldecanamide and polyamines. The effect and the type of diamines on the morphology and properties of the microcapsules have been investigated. The synthesized microcapsules were characterized by scanning electron microscope, ultraviolet spectrometry, Fourier transform iInfrared spectrometer, thermogravimetric analysis and particle size analyser. The effect of the core to shell ratio on encapsulation efficiency and release kinetics were also studied. The oxyfluorfen microcapsules had an excellent encapsulation efficiency (98.2%) using EDA as the monomer and Release kinetics depended upon the type of monomers used and also on core to shell ratio used (6.5:1, 5:1, 4:1). As core to shell ratio was increased the encapsulation efficiency was found to decrease. Prepared Microcapsules when sprayed on paddy crop was found to be safe in comparison with Emulsifiable concentrate sample.
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Affiliation(s)
- Jayprakash Rao
- Research and Development Laboratory, Indofil Industries Limited, Thane, India
- Department of Chemistry, Sunandan Divatia School of Science, SVKM’s NMIMS (Deemed to Be) University, Mumbai, India
| | - Amar Nath Chandrani
- Research and Development Laboratory, Indofil Industries Limited, Thane, India
| | - Anil Powar
- Research and Development Laboratory, Indofil Industries Limited, Thane, India
| | - Sudeshna Chandra
- Department of Chemistry, Sunandan Divatia School of Science, SVKM’s NMIMS (Deemed to Be) University, Mumbai, India
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47
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Wang P, Ding M, Zhang T, Wu T, Qiao R, Zhang F, Wang X, Zhong J. Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1738455] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Panpan Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Mengzhen Ding
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Ting Zhang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Tingting Wu
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Ruirui Qiao
- ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, Monash Institute of Pharmaceutical Sciences, Monash University, Parkville, Australia
| | - Fengping Zhang
- Key Laboratory of Nutrition and Healthy Culture of Aquatic Products, Livestock, and Poultry, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Sichuan Willtest Technology Co., Ltd., Tongwei Group Co., Ltd., Chengdu, Sichuan, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
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48
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Zanin RC, Smrke S, Kurozawa LE, Yamashita F, Yeretzian C. Novel experimental approach to study aroma release upon reconstitution of instant coffee products. Food Chem 2020; 317:126455. [PMID: 32109659 DOI: 10.1016/j.foodchem.2020.126455] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 01/16/2020] [Accepted: 02/19/2020] [Indexed: 12/13/2022]
Abstract
This study presents an experimental approach to study the kinetics and fast release of volatile organic compounds (VOCs) upon reconstitution of instant coffee products. A sampling setup coupled to PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry) for the automated and reproducible reconstitution of instant coffee products was developed to monitor the dynamic release of VOCs. A rapid release of aroma compounds was observed in the first seconds upon hot water addition ("aroma burst"), followed by subsequent decrease in headspace (HS) intensities over the course of analysis. Differences in time-intensity release profiles of individual VOCs were correlated to their Henry's Law constant, vapor pressure and water solubility. The setup and approach proposed here have shown to be sensitive and to respond to fast dynamic changes in aroma release. It allows studying VOCs release upon reconstitution and supports the development of novel technologies and formulations for instant products with improved aroma release properties.
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Affiliation(s)
- Rodolfo Campos Zanin
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, P O Box 10011, 86057-970 Londrina, PR, Brazil
| | - Samo Smrke
- Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, 8820 Wädenswil, Switzerland.
| | - Louise Emy Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP 13083-862, Brazil.
| | - Fabio Yamashita
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, P O Box 10011, 86057-970 Londrina, PR, Brazil.
| | - Chahan Yeretzian
- Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, 8820 Wädenswil, Switzerland.
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49
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Somaratne G, Ferrua MJ, Ye A, Nau F, Floury J, Dupont D, Singh J. Food material properties as determining factors in nutrient release during human gastric digestion: a review. Crit Rev Food Sci Nutr 2020; 60:3753-3769. [PMID: 31957483 DOI: 10.1080/10408398.2019.1707770] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The fundamental mechanisms of nutrient release from solid foods during gastric digestion consists of multiple elementary processes. These include the diffusion of gastric juice into the food matrix and its simultaneous enzymatic degradation and mechanical breakdown by the peristaltic activity of the stomach. Understanding the relative role of these key processes, in association with the composition and structure of foods, is of paramount importance for the design and manufacture of novel foods possessing specific target behavior within the body. This review covers the past and current literature with respect to the in-stomach processes leading to physical and biochemical disintegration of solid foods and release of nutrients. The review outlines recent progress in experimental and modeling methods used for studying food disintegration mechanisms and concludes with a discussion on potential future research directions in this field. Information from pharmaceutical science-based modeling approaches describing nutrient release kinetics as a result of food disintegration in the gastric environment is also reviewed. Future research aimed at understanding gastric digestion is important not only for setting design principles for novel food design but also for understanding mechanisms underpinning dietary guidelines to consume wholesome foods.
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Affiliation(s)
- Geeshani Somaratne
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Maria J Ferrua
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Fonterra Research and Development Centre, Palmerston North, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | | | | | - Jaspreet Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
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Production and computational fluid dynamics-based modeling of PMMA nanoparticles impregnated with ivermectin by a supercritical antisolvent process. J CO2 UTIL 2020. [DOI: 10.1016/j.jcou.2019.08.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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