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Borba CM, de Moraes Soares Araújo G, Contessa CR, Dora CL, de Medeiros Burkert JF. Influence of β-Carotene Nanoemulsions on Technological Parameters and Stability in Food Matrices. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03060-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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2
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Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as food colorants in food products. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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3
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Genovese A, Balivo A, Salvati A, Sacchi R. Functional ice cream health benefits and sensory implications. Food Res Int 2022; 161:111858. [DOI: 10.1016/j.foodres.2022.111858] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 08/07/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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4
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Adinepour F, Pouramin S, Rashidinejad A, Jafari SM. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Res Int 2022; 157:111212. [DOI: 10.1016/j.foodres.2022.111212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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Mohammed a N, Ishwarya, S P, Nisha P. Ice-cream as a model system to evaluate the food colorant functionality of red beet extract emulsion. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2021.2024475] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Noor Mohammed a
- Agro- CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, India
| | - Padma Ishwarya, S
- Agro- CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, India
| | - P. Nisha
- Agro- CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
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Ghosh S, Sarkar T, Das A, Chakraborty R. Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112527] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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7
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Hanafi F, Kamaruding N, Shaharuddin S. Influence of coconut residue dietary fiber on physicochemical, probiotic (Lactobacillus plantarum ATCC 8014) survivability and sensory attributes of probiotic ice cream. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Carvalho ASD, Rezende SCD, Caleja C, Pereira E, Barros L, Fernandes I, Manrique YA, Gonçalves OH, Ferreira IC, Barreiro MF. β-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108262] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Maurya VK, Shakya A, Aggarwal M, Gothandam KM, Bohn T, Pareek S. Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge. Antioxidants (Basel) 2021; 10:426. [PMID: 33802152 PMCID: PMC8001630 DOI: 10.3390/antiox10030426] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/27/2021] [Accepted: 03/01/2021] [Indexed: 01/14/2023] Open
Abstract
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | - Amita Shakya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
| | - Manjeet Aggarwal
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India; (V.K.M.); (M.A.)
| | | | - Torsten Bohn
- Nutrition and Health Research Group, Department of Population Health, Luxembourg Institute of Health, L-1445 Strassen, Luxembourg;
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India;
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Nahum V, Domb AJ. Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery. Foods 2021; 10:foods10020400. [PMID: 33670356 PMCID: PMC7917609 DOI: 10.3390/foods10020400] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/07/2021] [Accepted: 02/08/2021] [Indexed: 12/11/2022] Open
Abstract
Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.
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Encapsulation of β-carotene in oleogel-in-water Pickering emulsion with improved stability and bioaccessibility. Int J Biol Macromol 2020; 164:1432-1442. [DOI: 10.1016/j.ijbiomac.2020.07.227] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/18/2020] [Accepted: 07/23/2020] [Indexed: 01/19/2023]
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12
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Maurya VK, Bashir K, Aggarwal M. Vitamin D microencapsulation and fortification: Trends and technologies. J Steroid Biochem Mol Biol 2020; 196:105489. [PMID: 31586474 DOI: 10.1016/j.jsbmb.2019.105489] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 07/31/2019] [Accepted: 09/30/2019] [Indexed: 12/30/2022]
Abstract
Today, as per the latest medical reports available, majority of the population throughout globe is facing vitamin D (Vit D) deficiency. Even in sub-tropical countries like India and many others Vit D deficiency is highly prevalent despite the exuberant available sunshine (a major source of Vit D) throughtout the year. The reason could be attributed to an array of factors including socioeconomical, cultural and religious. Further, other than the sunlight, there are very limited sources of Vit D to fulfil the recommended dietary allowance of Vit D (RDA: 400-800 IU per day). A large proportion of Vit D is lost during food processing and storage due to environmental stress conditions such as temperature, pH, salt, oxygen and light. Vita D, an important micronutrient, is essentially required for the prevention of disorders such as neurodegenerative diseases, cardiovascular diseases, cancer etc. in addition to its traditional role in bone metabolism. Therefore, in order to meet the daily requirements of Vit D for human body, WHO has recognized fortification as the most efficient and safest method to address malnutrition. But there are innumerable chellenges involved during food fortification using Vit D as fortificants such as homogeneity into the food matrix, physico-chemical/photochemical degradation, loss during processing and storage, interactions with other components of food matrix resulting into change in taste, texture and appearance thus affecting acceptability, palatability and marketability. Fortification of Vit D into food products especially the ones which have an aqueous portion, is not simple for food technologist. Recent advances in nanotechnology offer various microencapsulation techniques such as liposome, solid-lipid particles, nanostructured lipid carriers, emulsion, spray drying etc. which have been used to design efficient nanomaterials with desired functionality and have great potential for fortification of fortificants like Vit D. The present review is an undate on Vit D, in light of its fortification level, RDA, factors affecting its bioavailability and various microencapsulation techniques adopted to develop Vit D-nanomaterials and their fate in food fortification.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Sciences, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Sonepat, 131028, Haryana, India
| | - Khalid Bashir
- Department of Food Technology, JamiaHamdard University, New Delhi, 110062, India
| | - Manjeet Aggarwal
- Department of Basic and Applied Sciences, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Sonepat, 131028, Haryana, India.
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13
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Vieira FGK, De Salles RK, Mannes P, Kami AA, Búrigo T, Geraldo APG, Moreno YMF. Development and Acceptance of an Ice Cream as Food Alternative for Cancer Patients. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2018. [DOI: 10.1080/15428052.2018.1509752] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | | | - Paloma Mannes
- Integrated Residency Multiprofessional in Health of the Polydoro Ernani de São Thiago University Hospital, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Akemi Arenas Kami
- Polydoro Ernani de São Thiago University Hospital, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Telma Búrigo
- Department of Nutrition, Oncology Research Center, Florianópolis, Santa Catarina, Brazil
| | | | - Yara Maria Franco Moreno
- Department of Nutrition, Graduate Program in Nutrition, Federal University of Santa Catarina, Florianopolis, Brazil
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Molina CV, Lima JG, Moraes ICF, Pinho SC. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate. Food Sci Biotechnol 2018; 28:59-66. [PMID: 30815295 DOI: 10.1007/s10068-018-0425-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 05/18/2018] [Accepted: 07/01/2018] [Indexed: 11/28/2022] Open
Abstract
Beta-carotene is an extremely interesting bioactive compound in the food industry due to its antioxidant capacity and pro-vitamin A activity. However, its incorporation into food products can be challenging, as it is highly hydrophobic and chemically unstable. The aim of this study was to evaluate the feasibility of incorporating beta-carotene-loaded solid lipid microparticles (SLMs) stabilized with a hydrolyzed soy protein isolate in yogurt. The SLMs were produced using palm stearin as the lipid phase. Microparticle dispersions containing only beta-carotene and both beta-carotene and alpha-tocopherol were incorporated into yogurts, comprising 5% of its total mass. This addition itself was efficient to provide color, and the presence of the lipid microparticles did not change the physicochemical or the rheological characteristics of the product. Based on the sensory evaluation, the panelists approved the yogurt, as average grades of global acceptance were around 8.0 ("liked it very much") on the hedonic scale.
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Affiliation(s)
- Camila V Molina
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, SP 13635-900 Brazil
| | - Juliana G Lima
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, SP 13635-900 Brazil
| | - Izabel C F Moraes
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, SP 13635-900 Brazil
| | - Samantha C Pinho
- Department of Food Engineering, School of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte 225, Jd. Elite, Pirassununga, SP 13635-900 Brazil
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15
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Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC. Technological and sensory evaluation of pineapple ice creams incorporating curcumin-loaded nanoemulsions obtained by the emulsion inversion point method. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12451] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Thais R Borrin
- Department of Food Engineering; School of Animal Science and Food Engineering; University of São Paulo (USP); Pirassununga SP Brazil
| | - Eduarda L Georges
- Department of Food Engineering; School of Animal Science and Food Engineering; University of São Paulo (USP); Pirassununga SP Brazil
| | - Thais C Brito-Oliveira
- Department of Food Engineering; School of Animal Science and Food Engineering; University of São Paulo (USP); Pirassununga SP Brazil
| | - Izabel C F Moraes
- Department of Food Engineering; School of Animal Science and Food Engineering; University of São Paulo (USP); Pirassununga SP Brazil
| | - Samantha C Pinho
- Department of Food Engineering; School of Animal Science and Food Engineering; University of São Paulo (USP); Pirassununga SP Brazil
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