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Dai C, Li W, Zhang C, Shen X, Wan Z, Deng X, Liu F. Microencapsule delivery systems of functional substances for precision nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 112:199-255. [PMID: 39218503 DOI: 10.1016/bs.afnr.2024.05.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Microencapsulation, a typical core-shell structure technology, encapsulates functional active ingredients for protection, controlled release, and targeted delivery. In precise nutrition, the focus is on utilizing microcapsule delivery systems for personalized dietary supplements and disease intervention. This chapter outlines the morphological structure of microcapsules, common wall materials, and preparation techniques. It discusses the characteristics of different hydrophilic and lipophilic functional factors and their function as dietary supplements. The role of microencapsulation on the controlled release, odor masking, and enhanced bioavailability of functional factors is explored. Additionally, the application of microcapsule delivery systems in nutritional interventions for diseases like inflammatory bowel disease, alcoholic/fatty liver disease, diabetes, and cancer is introduced in detail. Lastly, the chapter proposes the future developments of anticipation in responsive wall materials for precise nutrition interventions, including both challenges and opportunities.
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Affiliation(s)
- Chenlin Dai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Wenhan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Chairui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Xuelian Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Ziyan Wan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Xiaofan Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China.
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Poudel A, Gachumi G, Paterson PG, El-Aneed A, Badea I. Liposomal Phytosterols as LDL-Cholesterol-Lowering Agents in Diet-Induced Hyperlipidemia. Mol Pharm 2023; 20:4443-4452. [PMID: 37492942 DOI: 10.1021/acs.molpharmaceut.2c01072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/27/2023]
Abstract
The high blood level of low-density lipoprotein cholesterol (LDL-C) is a primary risk factor for cardiovascular disease. Plant sterols, known as phytosterols (PSs), can reduce LDL-C in a range of 8-14%. The extent of LDL-C reduction depends on its formulation. Encapsulation into liposomes is one formulation strategy to enhance the efficiency of PSs. PSs (campesterol, stigmasterol, and β-sitosterol) have frequently been assessed alone or in combination for their LDL-C-lowering ability. However, one naturally abundant PS, brassicasterol, has not yet been tested for its efficacy. We have previously developed a novel liposomal formulation containing the PS mixture present naturally in canola that is composed of brassicasterol, campesterol, and β-sitosterol. In this work, the efficacy of our novel liposomal PS formulation that includes brassicasterol was assessed in a hamster model. Animals were divided into five groups: (i) liposomal PS in orange juice, (ii) liposomal PS in water, (iii) marketed PS in orange juice, (iv) control orange juice, and (v) control water. The animals were fed a high-fat, cholesterol-supplemented (0.5%) diet to induce hypercholesterolemia. The treatment was administered orally once daily for 4 weeks. Fasting blood samples were collected at baseline, week 2, and week 4. The extent of the reduction of total cholesterol, LDL-C, high-density lipoprotein cholesterol (HDL-C), and triglycerides was compared among the groups. Liposomal PSs in both orange juice and water significantly reduced LDL-C compared to their controls. Furthermore, the liposomal PS was as effective as a marketed PS-containing product in reducing LDL-C. Liposomal PSs in both orange juice and water showed similar efficacy in LDL-C reduction, highlighting that these vehicles/food matrices do not affect the efficacy of PSs. The liposomal formulation of a natural PS mixture extracted from canola oil, with brassicasterol as a major component, exhibited a significant LDL-C reduction in a hamster model.
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Affiliation(s)
- Asmita Poudel
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon S7N 5E5, Saskatchewan, Canada
| | - George Gachumi
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon S7N 5E5, Saskatchewan, Canada
| | - Phyllis G Paterson
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon S7N 5E5, Saskatchewan, Canada
| | - Anas El-Aneed
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon S7N 5E5, Saskatchewan, Canada
| | - Ildiko Badea
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon S7N 5E5, Saskatchewan, Canada
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3
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Lüdtke FL, Grimaldi R, Cardoso LP, Gigante ML, Vicente AA, Ribeiro APB. Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09777-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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4
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Ubeyitogullari A, Ahmadzadeh S, Kandhola G, Kim JW. Polysaccharide-based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities. Compr Rev Food Sci Food Saf 2022; 21:4610-4639. [PMID: 36199178 DOI: 10.1111/1541-4337.13049] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 07/28/2022] [Accepted: 08/31/2022] [Indexed: 01/28/2023]
Abstract
Bioactive food compounds, such as lycopene, curcumin, phytosterols, and resveratrol, have received great attention due to their potential health benefits. However, these bioactive compounds (BCs) have poor chemical stability during processing and low bioavailability after consumption. Several delivery systems have been proposed for enhancing their stability and bioavailability. Among these methods, porous biopolymers have emerged as alternative encapsulation materials, as they have superior properties like high surface area, porosity, and tunable surface chemistry to entrap BCs. This reduces the crystallinity (especially for the lipophilic ones) and particle size, and in turn, increases solubilization and bioavailability. Also, loading BCs into the porous matrix can protect them against environmental stresses such as light, heat, oxygen, and pH. This review introduces polysaccharide-based porous biopolymers for improving the bioaccessibility/bioavailability of bioactive food compounds and discusses their recent applications in the food industry. First, bioaccessibility and bioavailability are described with a special emphasis on the factors affecting them. Then, porous biopolymer fabrication methods, including supercritical carbon dioxide (SC-CO2 ) drying, freeze-drying, and electrospinning and electrospraying, are thoroughly discussed. Finally, common polysaccharide-based biopolymers (i.e., starch, nanocellulose, alginate, and pectin) used for generating porous materials are reviewed, and their current and potential future food applications are critically discussed.
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Affiliation(s)
- Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA.,Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, USA
| | - Safoura Ahmadzadeh
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA
| | - Gurshagan Kandhola
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, USA.,Institute for Nanoscience and Engineering, University of Arkansas, Fayetteville, Arkansas, USA
| | - Jin-Woo Kim
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, USA.,Institute for Nanoscience and Engineering, University of Arkansas, Fayetteville, Arkansas, USA.,Cell and Molecular Biology Program, University of Arkansas, Fayetteville, Arkansas, USA.,Materials Science and Engineering Program, University of Arkansas, Fayetteville, Arkansas, USA
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Novo Fernández O, Oliveros D, Canela Garayoa R, Balcells Fluvià M, Méndez Arteaga JJ, Eras Joli J. Introducing Lipophilicity to (Polyhydroxyalkyl)thiazolidine Carboxylic Acids Via Acylation. ACS OMEGA 2022; 7:11075-11081. [PMID: 35415335 PMCID: PMC8991926 DOI: 10.1021/acsomega.1c07078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 03/08/2022] [Indexed: 06/14/2023]
Abstract
The therapeutic efficacy of bioactive compounds is related to their bioavailability. In turn, the bioavailability depends on the equilibrium between the hydrophilicity and the lipophilicity. 2(R,S)-(Polyhydroxyalkyl)thiazolidine-4(R) carboxylic acids (TCAs), obtained from the condensation of l-cysteine and an aldose, have been recognized as nontoxic precursors of glutathione with important preventive and therapeutic effects. The bioavailability of these compounds can be improved by enhancing their lipophilicity. This can be achieved by the introduction of some acyl groups derived from fatty acids via esterification of the aldose hydroxyl groups. With this purpose four new compounds were synthesized through a selective palmitoyl acylation of d-(-)-ribose and d-(+)-glucose and subsequent condensation with l-cysteine. In addition, the log P of the new compounds was calculated as a measure of the lipophilicity, and in vitro 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) tests were performed as a measure of the antioxidant capability.
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Affiliation(s)
- Olalla Novo Fernández
- Chemistry
Department and DBA R+D Tecnio Center, University
of Lleida, Avda. Alcalde Rovira Roure, 191, Lleida E-25198, Spain
| | - Diego Oliveros
- Chemistry
Department, Faculty of Sciences, University
of Tolima, Ibagué 730006299, Colombia
| | - Ramon Canela Garayoa
- Chemistry
Department and DBA R+D Tecnio Center, University
of Lleida, Avda. Alcalde Rovira Roure, 191, Lleida E-25198, Spain
| | - Mercè Balcells Fluvià
- Chemistry
Department and DBA R+D Tecnio Center, University
of Lleida, Avda. Alcalde Rovira Roure, 191, Lleida E-25198, Spain
| | - Jonh J. Méndez Arteaga
- Chemistry
Department, Faculty of Sciences, University
of Tolima, Ibagué 730006299, Colombia
| | - Jordi Eras Joli
- Chemistry
Department and DBA R+D Tecnio Center, University
of Lleida, Avda. Alcalde Rovira Roure, 191, Lleida E-25198, Spain
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Abstract
For the past few years, there has been a surge in the use of nutraceuticals. The global nutraceuticals market in 2020 was USD 417.66 billion, and the market value is expected to increase by 8.9% compound annual growth rate from 2020 to 2028. This is because nutraceuticals are used to treat and prevent various diseases such as cancer, skin disorders, gastrointestinal, ophthalmic, diabetes, obesity, and central nervous system-related diseases. Nutritious food provides the required amount of nutrition to the human body through diet, whereas most of the bioactive agents present in the nutrients are highly lipophilic, with low aqueous solubility leading to poor dissolution and oral bioavailability. Also, the nutraceuticals like curcumin, carotenoids, anthocyanins, omega-3 fatty acids, vitamins C, vitamin B12, and quercetin have limitations such as poor solubility, chemical instability, bitter taste, and an unpleasant odor. Additionally, the presence of gastrointestinal (GIT) membrane barriers, varied pH, and reaction with GIT enzymes cause the degradation of some of the nutraceuticals. Nanotechnology-based nutrient delivery systems can be used to improve oral bioavailability by increasing nutraceutical stability in foods and GIT, increasing nutraceutical solubility in intestinal fluids, and decreasing first-pass metabolism in the gut and liver. This article has compiled the properties and applications of various nanocarriers such as polymeric nanoparticles, micelles, liposomes, niosomes, solid lipid nanocarriers, nanostructured lipid carrier, microemulsion, nanoemulsion, dendrimers in organic nanoparticles, and nanocomposites for effective delivery of bioactive molecules.
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Yun P, Devahastin S, Chiewchan N. Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review. Compr Rev Food Sci Food Saf 2021; 20:1768-1799. [PMID: 33527760 DOI: 10.1111/1541-4337.12701] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 11/24/2020] [Accepted: 12/15/2020] [Indexed: 12/26/2022]
Abstract
Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat-sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials. This review provides a summary of various microstructures resulted from the use of selected encapsulation methods or systems, namely, spray coating; co-extrusion; emulsion-, micelle-, and liposome-based; coacervation; and ionic gelation encapsulation, at different conditions. Subsequent effects of the different microstructures on encapsulation efficiency and retention of encapsulated core materials are mentioned and discussed. Encapsulates having compact microstructures resulted from the use of low-surface tension and low-viscosity encapsulants, high-stability encapsulation systems, lower loads of core materials to total solids of encapsulants and appropriate solidification conditions have proved to exhibit higher encapsulation efficiencies and better retention of encapsulated core materials. Encapsulates with hollow, dent, shrunken microstructures or thinner walls resulted from inappropriate solidification conditions and higher loads of core materials, on the other hand, possess lower encapsulation efficiencies and protection capabilities. Encapsulates having crack, blow-hole or porous microstructures resulted from the use of high-viscosity encapsulants and inappropriate solidification conditions exhibit the lowest encapsulation efficiencies and poorest protection capabilities. Compact microstructures and structures formed between ionic biopolymers could be used to regulate the release of encapsulated cores.
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Affiliation(s)
- Pheakdey Yun
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok, Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
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Ubeyitogullari A, Rizvi SSH. Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion. Food Funct 2020; 11:10506-10518. [PMID: 33179668 DOI: 10.1039/d0fo02271c] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
In this study, thermostable oil-in-water emulsions containing high protein contents were developed using milk protein concentrate (MPC) that was functionalized by supercritical fluid extrusion (SCFX) processing at low temperature and shear. Functionalized MPC (f-MPC) emulsions (3% protein-80% oil and 10% protein-50% oil) were compared with emulsions stabilized by commercial MPC (c-MPC), sodium caseinate (NaCas), and a commercial mayonnaise for their emulsifying properties and heat stability at 70 and 90 °C for 30 min, and 121 °C for 15 min. Zeta-potentials and interfacial protein concentrations of f-MPC emulsions were higher than that of c-MPC emulsions. f-MPC emulsions remained stable against creaming for at least 8 weeks at room temperature (23 °C), while their c-MPC counterparts showed significant creaming at the same conditions. Even after heating at 121 °C for 15 min, f-MPC emulsions retained their structural integrity as observed from their confocal images, droplet size distributions, and viscosities. In contrast, c-MPC emulsions and mayonnaise disintegrated upon heating at 121 °C for 15 min, and oil droplets of mayonnaise partially coalesced during heating at 90 °C for 30 min. f-MPC emulsions revealed higher viscosities compared to c-MPC emulsions, providing them improved stability. Viscosities of f-MPC emulsions were not significantly affected by heating at 90 °C for 30 min, while other emulsions exhibited a substantial increase in their viscosities due to protein denaturation and aggregation. Thus, f-MPC emulsions can be utilized in the development of protein-enriched functional foods (e.g., spreads) that are stable against high heat treatments.
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Choi SJ, McClements DJ. Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability. Food Sci Biotechnol 2020; 29:149-168. [PMID: 32064124 PMCID: PMC6992823 DOI: 10.1007/s10068-019-00731-4] [Citation(s) in RCA: 97] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 12/11/2019] [Accepted: 12/26/2019] [Indexed: 12/11/2022] Open
Abstract
The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these functional ingredients. In this review article, we focus on the design of nanoemulsion-based delivery systems to encapsulate, protect, and deliver non-polar bioactive agents, such as vitamin A, D and E, β-carotene, lycopene, lutein, curcumin, resveratrol, and coenzyme Q10. Initially, the challenges associated with incorporating these different bioactives into foods are highlighted. The relative merits and drawbacks of different nanoemulsion fabrication methods are then discussed. Finally, examples of the application of nanoemulsions for improving the stability and bioavailability of various kinds of hydrophobic vitamins and nutraceuticals are provided.
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Affiliation(s)
- Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
- Departement of Interdisciplinary Bio IT Materials, Seoul National University of Science and
Technology, Seoul, 01811 Republic of Korea
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003 USA
- Department of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, 310018 Zhejiang China
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11
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The impact of lipophilicity on environmental processes, drug delivery and bioavailability of food components. Microchem J 2019. [DOI: 10.1016/j.microc.2019.01.030] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Kempińska D, Chmiel T, Kot-Wasik A, Mróz A, Mazerska Z, Namieśnik J. State of the art and prospects of methods for determination of lipophilicity of chemical compounds. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2019.01.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Numviyimana C, Chmiel T, Kot-Wasik A, Namieśnik J. Study of pH and temperature effect on lipophilicity of catechol-containing antioxidants by reversed phase liquid chromatography. Microchem J 2019. [DOI: 10.1016/j.microc.2018.10.048] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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Kopec RE, Failla ML. Recent advances in the bioaccessibility and bioavailability of carotenoids and effects of other dietary lipophiles. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.06.008] [Citation(s) in RCA: 106] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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15
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Park S, Mun S, Kim YR. Emulsifier Dependent in vitro Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9520-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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16
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Yuan X, Liu X, McClements DJ, Cao Y, Xiao H. Enhancement of phytochemical bioaccessibility from plant-based foods using excipient emulsions: impact of lipid type on carotenoid solubilization from spinach. Food Funct 2018; 9:4352-4365. [DOI: 10.1039/c8fo01118d] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Effects of lipid type in excipient emulsions on the bioaccessibility of carotenoids (lutein and β-carotene) in spinach were studied using a simulated gastrointestinal tract (GIT).
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Affiliation(s)
- Xi Yuan
- Department of Food Science
- College of Food Science
- South China Agricultural University
- China
- Research Centre of Natural Active Compound Engineering Technology of Guangdong Province
| | - Xiaojuan Liu
- Department of Food Science
- College of Food Science
- South China Agricultural University
- China
- Research Centre of Natural Active Compound Engineering Technology of Guangdong Province
| | | | - Yong Cao
- Department of Food Science
- College of Food Science
- South China Agricultural University
- China
- Research Centre of Natural Active Compound Engineering Technology of Guangdong Province
| | - Hang Xiao
- Department of Food Science University of Massachusetts
- Amherst
- USA
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Rodrigues DB, Chitchumroonchokchai C, Mariutti LRB, Mercadante AZ, Failla ML. Comparison of Two Static in Vitro Digestion Methods for Screening the Bioaccessibility of Carotenoids in Fruits, Vegetables, and Animal Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:11220-11228. [PMID: 29205039 DOI: 10.1021/acs.jafc.7b04854] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In vitro digestion methods are routinely used to assess the bioaccessibility of carotenoids and other dietary lipophilic compounds. Here, we compared the recovery of carotenoids and their efficiency of micellarization in digested fruits, vegetables, egg yolk, and salmon and also in mixed-vegetable salads with and without either egg yolk or salmon using the static INFOGEST method22 and the procedure of Failla et al.16 Carotenoid stability during the simulated digestion was ≥70%. The efficiencies of the partitioning of carotenoids into mixed micelles were similar when individual plant foods and salad meals were digested using the two static methods. Furthermore, the addition of cooked egg or salmon to vegetable salads increased the bioaccessibility of some carotenoids. Our findings showed that the two methods of in vitro digestion generated similar estimates of carotenoid retention and bioaccessibility for diverse foods.
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Affiliation(s)
- Daniele B Rodrigues
- Department of Food Science, Faculty of Food Engineering, University of Campinas , Campinas, São Paulo 13083-862, Brazil
| | | | - Lilian R B Mariutti
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas , Campinas, São Paulo 13083-862, Brazil
| | - Adriana Z Mercadante
- Department of Food Science, Faculty of Food Engineering, University of Campinas , Campinas, São Paulo 13083-862, Brazil
| | - Mark L Failla
- Human Nutrition Program, Department of Human Sciences, The Ohio State University , Columbus, Ohio 43210, United States
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Philion C, Ma D, Ruvinov I, Mansour F, Pignanelli C, Noel M, Saleem A, Arnason J, Rodrigues M, Singh I, Ropat J, Pandey S. Cymbopogon citratus and Camellia sinensis extracts selectively induce apoptosis in cancer cells and reduce growth of lymphoma xenografts in vivo. Oncotarget 2017; 8:110756-110773. [PMID: 29340014 PMCID: PMC5762282 DOI: 10.18632/oncotarget.22502] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Accepted: 10/28/2017] [Indexed: 12/13/2022] Open
Abstract
Cancer cells are reported to have elevated levels of reactive oxygen species (ROS) and are highly dependent on cellular defense mechanisms against oxidative stress. Numerous nutraceuticals and natural polyphenolic compounds have a wide range of abilities to alter cellular redox states with potential implications in various diseases. Furthermore, therapeutic options for cancers are mostly nonselective treatments including genotoxic or tubulin-targeting compounds. Some of the natural extracts, containing multiple bioactive compounds, could target multiple pathways in cancer cells to selectively induce cell death. Cymbopogon citratus (lemongrass) and Camellia sinensis (white tea) extracts have been shown to have medicinal properties, however, their activity against lymphoma and leukemia, as well as mechanistic details, have not been fully characterized. Herein, we report potent anti-cancer properties in dose and time-dependent manners of ethanolic lemongrass and hot water white tea extracts in lymphoma and leukemia models. Both extracts were able to effectively induce apoptosis selectively in these human cancer cell types. Interestingly, ethanolic lemongrass extract induces apoptosis primarily by the extrinsic pathway and was found to be dependent on the generation of ROS. Conversely, apoptotic induction by hot water white tea extract was independent of ROS. Furthermore, both of these extracts caused mitochondrial depolarization and decreased rates of oxygen consumption in lymphoma and leukemia cells, leading to cell death. Most importantly, both these extracts were effective in reducing tumor growth in human lymphoma xenograft models when administered orally. Thus, these natural extracts could have potential for being nontoxic alternatives for the treatment of cancer.
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Affiliation(s)
- Cory Philion
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario N9B 3P4, Canada
| | - Dennis Ma
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario N9B 3P4, Canada
| | - Ivan Ruvinov
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario N9B 3P4, Canada
| | - Fadi Mansour
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario N9B 3P4, Canada
| | - Christopher Pignanelli
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario N9B 3P4, Canada
| | - Megan Noel
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario N9B 3P4, Canada
| | - Ammar Saleem
- Department of Biology, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - John Arnason
- Department of Biology, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - Mark Rodrigues
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario N9B 3P4, Canada
| | - Inderpal Singh
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario N9B 3P4, Canada
| | - Jesse Ropat
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario N9B 3P4, Canada
| | - Siyaram Pandey
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario N9B 3P4, Canada
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Witayaudom P, Klinkesorn U. Effect of surfactant concentration and solidification temperature on the characteristics and stability of nanostructured lipid carrier (NLC) prepared from rambutan (Nephelium lappaceum L.) kernel fat. J Colloid Interface Sci 2017; 505:1082-1092. [DOI: 10.1016/j.jcis.2017.07.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/27/2017] [Accepted: 07/02/2017] [Indexed: 11/16/2022]
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20
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Designing food structure and composition to enhance nutraceutical bioactivity to support cancer inhibition. Semin Cancer Biol 2017; 46:215-226. [DOI: 10.1016/j.semcancer.2017.06.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 05/25/2017] [Accepted: 06/01/2017] [Indexed: 12/20/2022]
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Fernandez-Avila C, Trujillo A. Enhanced stability of emulsions treated by Ultra-High Pressure Homogenization for delivering conjugated linoleic acid in Caco-2 cells. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Influence of simulated in-mouth processing (size reduction and alpha-amylase addition) on lipid digestion and β-carotene bioaccessibility in starch-based filled hydrogels. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Cervantes-Paz B, Ornelas-Paz JDJ, Ruiz-Cruz S, Rios-Velasco C, Ibarra-Junquera V, Yahia EM, Gardea-Béjar AA. Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review. Food Res Int 2017; 99:917-927. [PMID: 28847428 DOI: 10.1016/j.foodres.2017.02.012] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 02/03/2017] [Accepted: 02/17/2017] [Indexed: 12/21/2022]
Abstract
Pectin, an abundant polysaccharide in the human diet, has structural characteristics and functional properties that are strongly dependent on the food matrix (e.g., origin, type, cultivar/variety, ripening stage, style and intensity of processing). These polysaccharides have a strong effect on lipid digestion, which is required for the liberation of carotenoids from emulsified lipid droplets in the gastrointestinal content and for the formation of micelles, in which the carotenoids must be incorporated before absorption. Only micellarized carotenoids can be absorbed and subsequently exert protective effects on human health. The alteration of lipolysis by pectin can occur through several mechanisms; however, they have not been linked directly to carotenoid micellarization. This paper provides an overview of the effects of the properties of pectin on the ion concentration in the digestive content, the viscosity of the digestive medium, the properties of the lipid droplet surfaces and lipase activity and analyzes the impact of these events on lipid digestion and subsequent carotenoid micellarization.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Saul Ruiz-Cruz
- Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, 5 de Febrero 818 Sur, C.P. 85000 Cd. Obregón, Sonora, Mexico.
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Vrani Ibarra-Junquera
- Universidad de Colima, Bioengineering Laboratory, Km. 9 carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima, Mexico.
| | - Elhadi M Yahia
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales. Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico.
| | - Alfonso A Gardea-Béjar
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Guaymas, Carretera al Varadero Nacional km. 6.6, Col. Las Playitas, C.P. 85480 Guaymas, Sonora, Mexico.
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Nanotechnology Approaches for Increasing Nutrient Bioavailability. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 81:1-30. [PMID: 28317602 DOI: 10.1016/bs.afnr.2016.12.008] [Citation(s) in RCA: 127] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Health-promoting ingredients such as phenolic compounds, vitamins, and minerals are being increasingly introduced into foods and beverages to produce "functional foods" specifically designed to improve human health, well-being, and performance. However, it is often challenging to incorporate these nutraceuticals into foods because they have poor solubility characteristics, impart undesirable flavor profiles, are chemically unstable, or have low bioavailability. This problem can often be overcome by encapsulating the bioactive components in nanoparticle-based delivery systems. The bioavailability of encapsulated bioactive agents often increases when the size of the particles containing them decreases, due to their faster digestion, ability to penetrate the mucus layer, or direct uptake by cells. Nanoparticles can be formulated to survive passage through specific regions of the gastrointestinal tract and then release their payload at a specified point, thus maximizing their potential health benefits. Nutraceutical-loaded nanoparticles can be fabricated through lipid formulations, natural nanocarriers, specialized equipment, biopolymer nanoparticles, and miscellaneous techniques. Classification into these five groups is based on the main mechanism or ingredient used to fabricate the nanoparticles. This chapter focuses on the utilization of food-grade nanoparticles for improving the performance of nutraceuticals in functional foods and beverages.
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Donkor PO, Chen Y, Ding L, Qiu F. Locally and traditionally used Ligusticum species - A review of their phytochemistry, pharmacology and pharmacokinetics. JOURNAL OF ETHNOPHARMACOLOGY 2016; 194:530-548. [PMID: 27729283 DOI: 10.1016/j.jep.2016.10.012] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 10/03/2016] [Accepted: 10/04/2016] [Indexed: 06/06/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Ligusticum species (Umbelliferae) have been widely used in traditional Chinese medicine, Korean folk medicine and Native American medicine for their medicinal and nutritional value. Decoctions of the rhizomes are used in treatment and prophylaxis of migraine, anemia and cardiovascular conditions including stroke. AIM OF STUDY This review is intended to fully compile the constituents of locally and traditionally used Ligusticum species, present their bioactivities and highlight potential leads for future drug design, and thus, provide a reference for further research and application of these species. Emphasis is also placed on current trends in the pharmacokinetic studies of the major constituents. METHODS The literature discussed is derived from readily accessible papers spanning the early 1990s to the end of 2015. Information was collected from journals, books and online searches (Google Scholar, PubMed, ScienceDirect, SciFinder, Springerlink and CNKI). RESULTS The major phytoconstituents, 154 of which are presented in this review, include alkaloids, phthalides and phenolic acids. The crude extracts and isolated constituents have exhibited a wide range of in vitro and in vivo pharmacologic effects, including cardioprotective, antioxidant, anti-inflammatory and neuroprotective activities. The bioactive alkaloid tetramethylpyrazine (TMP) has attracted the most attention for its potent effect on calcium channels, anti-platelet as well as anti-inflammatory effects. Pharmacokinetic studies of major constituents have also been summarized. CONCLUSION The pthalides, organic acids and alkaloids of Ligusticum species have emerged as a good source of traditional medicines for the management of cardio- and cerebrovascular conditions, inflammation and neurogenerative disorders. The species discussed in this review have demonstrated wide pharmacological actions and have great potential to yield multipotent drugs if challenges such as poor bioavailability, solubility and toxicological profiles are addressed. Apart from the rhizomes, pharmacological activities of other botanical parts also need to be studied further. Expansion of research to cover other species in the Ligusticum genus would provide more opportunities for the discovery of new bioactive principles.
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Affiliation(s)
- Paul Owusu Donkor
- School of Chinese Materia Medica and Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, 312 Anshanxi Road, Nankai District, Tianjin 300193, China; University of Ghana School of Pharmacy, P.O. Box KB 52, Korle-Bu, Ghana
| | - Ying Chen
- School of Chinese Materia Medica and Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, 312 Anshanxi Road, Nankai District, Tianjin 300193, China; Department of Natural Products Chemistry, School of Traditional Chinese Materia Medica, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Liqin Ding
- School of Chinese Materia Medica and Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, 312 Anshanxi Road, Nankai District, Tianjin 300193, China
| | - Feng Qiu
- School of Chinese Materia Medica and Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, 312 Anshanxi Road, Nankai District, Tianjin 300193, China; Department of Natural Products Chemistry, School of Traditional Chinese Materia Medica, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China.
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Abstract
Rapid development of nanotechnology is expected to transform many areas of food science and food industry with increasing investment and market share. In this article, current applications of nanotechnology in food systems are briefly reviewed. Functionality and applicability of food-related nanotechnology are highlighted in order to provide a comprehensive view on the development and safety assessment of nanotechnology in the food industry. While food nanotechnology offers great potential benefits, there are emerging concerns arising from its novel physicochemical properties. Therefore, the safety concerns and regulatory policies on its manufacturing, processing, packaging, and consumption are briefly addressed. At the end of this article, the perspectives of nanotechnology in active and intelligent packaging applications are highlighted.
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Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties. Food Res Int 2016; 87:18-24. [DOI: 10.1016/j.foodres.2016.06.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 06/09/2016] [Accepted: 06/15/2016] [Indexed: 11/23/2022]
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Gleeson JP, Ryan SM, Brayden DJ. Oral delivery strategies for nutraceuticals: Delivery vehicles and absorption enhancers. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Aboalnaja KO, Yaghmoor S, Kumosani TA, McClements DJ. Utilization of nanoemulsions to enhance bioactivity of pharmaceuticals, supplements, and nutraceuticals: Nanoemulsion delivery systems and nanoemulsion excipient systems. Expert Opin Drug Deliv 2016; 13:1327-36. [PMID: 26984045 DOI: 10.1517/17425247.2016.1162154] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
INTRODUCTION The efficacy of many hydrophobic bioactives (pharmaceuticals, supplements, and nutraceuticals) is limited due to their relatively low or highly variable bioavailability. Nanoemulsions consisting of small lipid droplets (r < 100 nm) dispersed in water can be designed to improve bioavailability. AREAS COVERED The major factors limiting the oral bioavailability of hydrophobic bioactive agents are highlighted: bioaccessibility, absorption and transformation. Two nanoemulsion-based approaches to control these processes and improve bioavailability are discussed: nanoemulsion delivery systems (NDS) and nanoemulsion excipient systems (NES). In NDS, hydrophobic bioactives are dissolved within the lipid phase of oil-in-water nanoemulsions. In NES, the bioactives are present within a conventional drug, supplement, or food, which is consumed with an oil-in-water nanoemulsion. Examples of NDS and NES utilization to improve bioactive bioavailability are given. EXPERT OPINION Considerable progress has been made in nanoemulsion design, fabrication, and testing. This knowledge facilitates the design of new formulations to improve the bioavailability of pharmaceuticals, supplements, and nutraceuticals. NDS and NES must be carefully designed based on the major factors limiting the bioavailability of specific bioactives. Research is still required to ensure these systems are commercially viable, and to demonstrate their safety and efficacy using animal and human feeding studies.
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Affiliation(s)
- Khaled Omer Aboalnaja
- a Department of Biochemistry, Faculty of Science, Bioactive Natural Products Research Group , King Abdulaziz University , Jeddah , Saudi Arabia
| | - Soonham Yaghmoor
- b Department of Biochemistry, Faculty of Science, Production of Bioproducts for Industrial Applications Research Group , King Abdulaziz University , Jeddah , Saudi Arabia
| | - Taha Abdullah Kumosani
- a Department of Biochemistry, Faculty of Science, Bioactive Natural Products Research Group , King Abdulaziz University , Jeddah , Saudi Arabia.,b Department of Biochemistry, Faculty of Science, Production of Bioproducts for Industrial Applications Research Group , King Abdulaziz University , Jeddah , Saudi Arabia
| | - David Julian McClements
- b Department of Biochemistry, Faculty of Science, Production of Bioproducts for Industrial Applications Research Group , King Abdulaziz University , Jeddah , Saudi Arabia.,c Department of Food Science , University of Massachusetts , Amherst , MA , USA
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Liu X, Bi J, Xiao H, McClements DJ. Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes. J Food Sci 2016; 81:N754-61. [DOI: 10.1111/1750-3841.13227] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Accepted: 12/22/2015] [Indexed: 12/22/2022]
Affiliation(s)
- Xuan Liu
- Inst. of Food Science and Technology CAAS, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 China
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Center for Bioactive Delivery, Inst. of Applied Life ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
| | - Jinfeng Bi
- Inst. of Food Science and Technology CAAS, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 China
| | - Hang Xiao
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
| | - David Julian McClements
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Center for Bioactive Delivery, Inst. of Applied Life ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Dept. of Biochemistry, Faculty of ScienceKing Abdulaziz Univ P. O. Box 80203 Jeddah 21589 Saudi Arabia
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Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives. NANOMATERIALS 2016; 6:nano6010017. [PMID: 28344274 PMCID: PMC5302540 DOI: 10.3390/nano6010017] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 01/04/2016] [Accepted: 01/12/2016] [Indexed: 12/13/2022]
Abstract
The oral bioavailability of many hydrophobic bioactive compounds found in natural food products (such as vitamins and nutraceuticals in fruits and vegetables) is relatively low due to their low bioaccessibility, chemical instability, or poor absorption. Most previous research has therefore focused on the design of delivery systems to incorporate isolated bioactive compounds into food products. However, a more sustainable and cost-effect approach to enhancing the functionality of bioactive compounds is to leave them within their natural environment, but specifically design excipient foods that enhance their bioavailability. Excipient foods typically do not have functionality themselves but they have the capacity to enhance the functionality of nutrients present in natural foods by altering their bioaccessibility, absorption, and/or chemical transformation. In this review article we present the use of excipient nanoemulsions for increasing the bioavailability of bioactive components from fruits and vegetables. Nanoemulsions present several advantages over other food systems for this application, such as the ability to incorporate hydrophilic, amphiphilic, and lipophilic excipient ingredients, high physical stability, and rapid gastrointestinal digestibility. The design, fabrication, and application of nanoemulsions as excipient foods will therefore be described in this article.
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Ganesan P, Ko HM, Kim IS, Choi DK. Recent trends in the development of nanophytobioactive compounds and delivery systems for their possible role in reducing oxidative stress in Parkinson's disease models. Int J Nanomedicine 2015; 10:6757-72. [PMID: 26604750 PMCID: PMC4631432 DOI: 10.2147/ijn.s93918] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Oxidative stress plays a very critical role in neurodegenerative diseases, such as Parkinson's disease (PD), which is the second most common neurodegenerative disease among elderly people worldwide. Increasing evidence has suggested that phytobioactive compounds show enhanced benefits in cell and animal models of PD. Curcumin, resveratrol, ginsenosides, quercetin, and catechin are phyto-derived bioactive compounds with important roles in the prevention and treatment of PD. However, in vivo studies suggest that their concentrations are very low to cross blood-brain barrier thereby it limits bioavailability, stability, and dissolution at target sites in the brain. To overcome these problems, nanophytomedicine with the controlled size of 1-100 nm is used to maximize efficiency in the treatment of PD. Nanosizing of phytobioactive compounds enhances the permeability into the brain with maximized efficiency and stability. Several nanodelivery techniques, including solid lipid nanoparticles, nanostructured lipid carriers, nanoliposomes, and nanoniosomes can be used for controlled delivery of nanobioactive compounds to brain. Nanocompounds, such as ginsenosides (19.9 nm) synthesized using a nanoemulsion technique, showed enhanced bioavailability in the rat brain. Here, we discuss the most recent trends and applications in PD, including 1) the role of phytobioactive compounds in reducing oxidative stress and their bioavailability; 2) the role of nanotechnology in reducing oxidative stress during PD; 3) nanodelivery systems; and 4) various nanophytobioactive compounds and their role in PD.
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Affiliation(s)
- Palanivel Ganesan
- Nanotechnology Research Center, Department of Applied Life Science, Konkuk University, Chungju, Republic of Korea
- Department of Biotechnology, College of Biomedical and Health Science, Konkuk University, Chungju, Republic of Korea
| | - Hyun-Myung Ko
- Department of Biotechnology, College of Biomedical and Health Science, Konkuk University, Chungju, Republic of Korea
| | - In-Su Kim
- Department of Biotechnology, College of Biomedical and Health Science, Konkuk University, Chungju, Republic of Korea
| | - Dong-Kug Choi
- Nanotechnology Research Center, Department of Applied Life Science, Konkuk University, Chungju, Republic of Korea
- Department of Biotechnology, College of Biomedical and Health Science, Konkuk University, Chungju, Republic of Korea
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McClements DJ, Zou L, Zhang R, Salvia-Trujillo L, Kumosani T, Xiao H. Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12170] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- David Julian McClements
- Biopolymers and Colloids Laboratory, Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst Mass 01003 U.S.A
- Biochemistry Dept., Faculty of Science, Production of Bioproducts for Industrial Applications Research Group and Experimental Biochemistry Unit; King Fahd Medical Research Center, King Abdulaziz Univ; Jeddah Saudi Arabia
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Ruojie Zhang
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Laura Salvia-Trujillo
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Taha Kumosani
- Biochemistry Dept., Faculty of Science, Production of Bioproducts for Industrial Applications Research Group and Experimental Biochemistry Unit; King Fahd Medical Research Center, King Abdulaziz Univ; Jeddah Saudi Arabia
| | - Hang Xiao
- Biopolymers and Colloids Laboratory, Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst Mass 01003 U.S.A
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Liu X, Bi J, Xiao H, McClements DJ. Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8534-8543. [PMID: 26357977 DOI: 10.1021/acs.jafc.5b04217] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Many phytochemicals from fruits and vegetables exert biological activities that may be beneficial to human health, but these benefits are not fully realized because of their poor oral bioavailability. The objective of this research was to establish the potential of excipient emulsions to increase carotenoid bioaccessibility from raw and cooked yellow peppers using a gastrointestinal model that included oral, gastric, and intestine phases. The influence of oil type (medium chain triglycerides, MCT; long chain triglycerides, LCT; and, indigestible orange oil, OO) on microstructural changes, particle properties, lipid digestibility, and carotenoid bioaccessibility was investigated. Oil type had a major impact, with carotenoid bioaccessibility decreasing in the following order: LCT > MCT > OO > control (no oil). Conversely, thermal treatment (raw versus boiled) had little influence on carotenoid bioaccessibility. These results will facilitate the rational design of excipient emulsions that boost the bioavailability of phytochemicals in fruits and vegetables.
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Affiliation(s)
- Xuan Liu
- Institute of Food Science and Technology CAAS , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Jinfeng Bi
- Institute of Food Science and Technology CAAS , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Center for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Center for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
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Yao M, McClements DJ, Xiao H. Improving oral bioavailability of nutraceuticals by engineered nanoparticle-based delivery systems. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2014.12.005] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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37
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Zhang Z, Zhang R, Tong Q, Decker EA, McClements DJ. Food-grade filled hydrogels for oral delivery of lipophilic active ingredients: Temperature-triggered release microgels. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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38
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McClements DJ, Li F, Xiao H. The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability. Annu Rev Food Sci Technol 2015; 6:299-327. [PMID: 25705933 DOI: 10.1146/annurev-food-032814-014043] [Citation(s) in RCA: 157] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The oral bioavailability of a health-promoting dietary component (nutraceutical) may be limited by various physicochemical and physiological phenomena: liberation from food matrices, solubility in gastrointestinal fluids, interaction with gastrointestinal components, chemical degradation or metabolism, and epithelium cell permeability. Nutraceutical bioavailability can therefore be improved by designing food matrices that control their bioaccessibility (B*), absorption (A*), and transformation (T*) within the gastrointestinal tract (GIT). This article reviews the major factors influencing the gastrointestinal fate of nutraceuticals, and then uses this information to develop a new scheme to classify the major factors limiting nutraceutical bioavailability: the nutraceutical bioavailability classification scheme (NuBACS). This new scheme is analogous to the biopharmaceutical classification scheme (BCS) used by the pharmaceutical industry to classify drug bioavailability, but it contains additional factors important for understanding nutraceutical bioavailability in foods. The article also highlights potential strategies for increasing the oral bioavailability of nutraceuticals based on their NuBACS designation (B*A*T*).
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39
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Mun S, Kim YR, Shin M, McClements DJ. Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.013] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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40
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Chen J, Zheng J, Decker EA, McClements DJ, Xiao H. Improving nutraceutical bioavailability using mixed colloidal delivery systems: lipid nanoparticles increase tangeretin bioaccessibility and absorption from tangeretin-loaded zein nanoparticles. RSC Adv 2015. [DOI: 10.1039/c5ra13503f] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
The use of a multi-particle delivery system to increase the bioavailability of tangeretin.
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Affiliation(s)
- Jingjing Chen
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Jinkai Zheng
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
- Institute of Agro-Products Processing Science and Technology
| | - Eric A. Decker
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | | | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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Smolkova B, El Yamani N, Collins AR, Gutleb AC, Dusinska M. Nanoparticles in food. Epigenetic changes induced by nanomaterials and possible impact on health. Food Chem Toxicol 2014; 77:64-73. [PMID: 25554528 DOI: 10.1016/j.fct.2014.12.015] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2014] [Revised: 12/17/2014] [Accepted: 12/18/2014] [Indexed: 12/17/2022]
Abstract
Disturbed epigenetic mechanisms, which developmentally regulate gene expression via modifications to DNA, histone proteins, and chromatin, have been hypothesized to play a key role in many human diseases. Recently it was shown that engineered nanoparticles (NPs), that already have a wide range of applications in various fields including food production, could dramatically affect epigenetic processes, while their ability to induce diseases remains poorly understood. Besides the obvious benefits of the new technologies, it is critical to assess their health effects before proceeding with industrial production. In this article, after surveying the applications of NPs in food technology, we review recent advances in the understanding of epigenetic pathological effects of NPs, and discuss their possible health impact with the aim of avoiding potential health risks posed by the use of nanomaterials in foods and food-packaging.
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Affiliation(s)
- Bozena Smolkova
- Department of Genetics, Cancer Research Institute of Slovak Academy of Sciences, Bratislava, Slovakia
| | - Naouale El Yamani
- Health Effects Laboratory, Department of Environmental Chemistry (MILK), NILU- Norwegian Institute for Air Research, 2027 Kjeller, Norway; Department of Nutrition, University of Oslo, Oslo, Norway
| | | | - Arno C Gutleb
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology (LIST), Luxembourg, Luxembourg
| | - Maria Dusinska
- Health Effects Laboratory, Department of Environmental Chemistry (MILK), NILU- Norwegian Institute for Air Research, 2027 Kjeller, Norway.
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Leroy F, De Vuyst L. Fermented food in the context of a healthy diet: how to produce novel functional foods? Curr Opin Clin Nutr Metab Care 2014; 17:574-81. [PMID: 25115795 DOI: 10.1097/mco.0000000000000108] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
PURPOSE OF REVIEW This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved. RECENT FINDINGS The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models. SUMMARY Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments.
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Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Mun S, Kim YR, McClements DJ. Control of β-carotene bioaccessibility using starch-based filled hydrogels. Food Chem 2014; 173:454-61. [PMID: 25466045 DOI: 10.1016/j.foodchem.2014.10.053] [Citation(s) in RCA: 109] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Revised: 09/30/2014] [Accepted: 10/13/2014] [Indexed: 01/11/2023]
Abstract
β-Carotene was incorporated into three types of delivery system: (i) "emulsions": protein-coated fat droplets dispersed in water; (ii) "hydrogels": rice starch gels; and (iii) "filled hydrogels": protein-coated fat droplets dispersed in rice starch gels. Fat droplets in filled hydrogels were stable in simulated mouth and stomach conditions, but aggregated under small intestinal conditions. Fat droplets in emulsions aggregated under oral, gastric, and intestinal conditions. β-Carotene bioaccessibility was higher when encapsulated in filled hydrogels than in emulsions or hydrogels, which was attributed to increased aggregation stability of the fat droplets leading to a larger exposed lipid surface area. β-Carotene bioaccessibility in starch hydrogels containing no fat was very low (≈1%) due to its crystalline nature and lack of mixed micelles to solubilise it. The information presented may be useful for the design of rice-starch based gel products fortified with lipophilic nutraceuticals.
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Affiliation(s)
- Saehun Mun
- Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Yong-Ro Kim
- Center for Food and Bioconvergence, and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
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Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2014; 2014:749630. [PMID: 26904647 PMCID: PMC4745513 DOI: 10.1155/2014/749630] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2014] [Revised: 05/02/2014] [Accepted: 05/12/2014] [Indexed: 11/23/2022]
Abstract
The goal of the study was to compare the dissolution of chocolate to other lipid-based matrices suitable for the microencapsulation of bioactive ingredients in simulated gastrointestinal solutions. Particles having approximately 750 μm or 2.5 mm were prepared from the following lipid-based matrices: cocoa butter, fractionated palm kernel oil (FPKO), chocolate, beeswax, carnauba wax, and paraffin. They were added to solutions designed to simulate gastric secretions (GS) or duodenum secretions (DS) at 37°C. Paraffin, carnauba wax, and bees wax did not dissolve in either the GS or DS media. Cocoa butter, FPKO, and chocolate dissolved in the DS medium. Cocoa butter, and to a lesser extent chocolate, also dissolved in the GS medium. With chocolate, dissolution was twice as fast as that with small particles (750 μm) as compared to the larger (2.5 mm) ones. With 750 μm particle sizes, 90% dissolution of chocolate beads was attained after only 60 minutes in the DS medium, while it took 120 minutes for 70% of FPKO beads to dissolve in the same conditions. The data are discussed from the perspective of controlled release in the gastrointestinal tract of encapsulated ingredients (minerals, oils, probiotic bacteria, enzymes, vitamins, and peptides) used in the development of functional foods.
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McClements DJ, Xiao H. Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals. Food Funct 2014; 5:1320-33. [DOI: 10.1039/c4fo00100a] [Citation(s) in RCA: 137] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The oral bioavailability of many lipophilic bioactive agents (pharmaceuticals and nutraceuticals) is limited due to various physicochemical and physiological processes. Excipient foods can be designed to improve the oral bioavailability of these bioactive agents.
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Affiliation(s)
- David Julian McClements
- Biopolymers and Colloids Laboratory
- Department of Food Science
- University of Massachusetts Amherst
- Amherst, USA
- Department of Biochemistry
| | - Hang Xiao
- Biopolymers and Colloids Laboratory
- Department of Food Science
- University of Massachusetts Amherst
- Amherst, USA
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