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Nunes L, Hashemi N, Gregersen SB, Tavares GM, Corredig M. Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility. Food Res Int 2023; 173:113404. [PMID: 37803740 DOI: 10.1016/j.foodres.2023.113404] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
Delivery systems designed through protein stabilized emulsions are promising for incorporating carotenoids in different products. Nevertheless, the versatility in structures of such systems raises questions regarding the effect of the bioactive compound localization on their bio-efficacy, in particular for double emulsions. In this context, the aims of this study were to determine the impact of the localization of lutein in different water/oil/water double emulsions versus a single oil/water emulsion on the stability and in vitro bioaccessibility of lutein, a lipophilic carotenoid. The inner aqueous phase, which contained whey protein isolate (WPI) nanoparticles obtained by desolvation, was emulsified in sunflower oil stabilized by polyglycerol polyricinoleate (PGPR). The primary emulsion was then emulsified in a continuous aqueous phase containing whey protein isolate (WPI) and xanthan gum, the latter to increase the viscosity of the outer phase and delay creaming. Lutein was incorporated using different strategies: (1) lutein entrapped by WPI nanoparticles within the inner water phase of a double emulsion (W-L/O/W); (2) lutein incorporated into the oil phase of the double emulsion (W/O-L/W); (3) lutein incorporated in the oil phase of a single emulsion (O-L/W). All systems contained similar whey protein concentrations, as well as all other stabilizers. W-L/O/W sample showed the lowest lutein stability against light exposure during storage, and the highest lutein bioaccessibility after in vitro digestion, for freshly made samples. Furthermore, the in vitro bioaccessibility of lutein incorporated into the single emulsion was considerably lower than those observed for the double emulsions. The results reinforce the importance of designing appropriate structures for delivering improved stability and bioaccessibility of bioactive compounds.
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Affiliation(s)
- Lauane Nunes
- CiFOOD, Food Science Department, Aarhus University, Aarhus N 9200, Denmark; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo 13083-862, Brazil
| | - Negin Hashemi
- CiFOOD, Food Science Department, Aarhus University, Aarhus N 9200, Denmark
| | | | - Guilherme M Tavares
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo 13083-862, Brazil.
| | - Milena Corredig
- CiFOOD, Food Science Department, Aarhus University, Aarhus N 9200, Denmark
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Wang N, Cheng J, Jiang Y, Meng Y, Zhang K, Ban Q, Wang X. Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics. ULTRASONICS SONOCHEMISTRY 2023; 94:106314. [PMID: 36724648 PMCID: PMC9923223 DOI: 10.1016/j.ultsonch.2023.106314] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found that high-intensity ultrasound (HIU) treatment significantly changed the hydrogen bonding, electrostatic interaction and hydrophobic interaction between CAS and HA, reduced the particle size of the CAS-HA complex, increased the intermolecular electrostatic repulsion, and thus significantly improved the emulsifying properties of the CAS-HA complex. Meanwhile, the creaming index (CI) and confocal laser scanning microscopy images showed that the stability of the CAS-HA-stabilised emulsion was the best when treated at 150 W for 10 min, which could be attributed to the enhanced adsorption capacity of the CAS-HA complex at the oil-water interface and the viscosity of the formed emulsion. In vitro digestion experiments revealed that the emulsion stabilised by the ultrasound-treated CAS-HA complex had a good protective effect on vitamin E. This study is significant for the development of emulsions for the delivery of lipophilic nutrients.
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Affiliation(s)
- Ningzhe Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yao Meng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kaida Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Endocrinology, Affiliated Hospital of Jining Medical University, Jining 272007, China; Moxibustion College, Shandong University of Traditional Chinese Medicine, Jinan 250355, China.
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Bhat I, Jose NM, Mamatha BS. Oxidative stability of lutein on exposure to varied extrinsic factors. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:987-995. [PMID: 36908359 PMCID: PMC9998772 DOI: 10.1007/s13197-022-05430-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2022] [Accepted: 03/15/2022] [Indexed: 10/25/2022]
Abstract
Pre-processing treatments performed on lutein sources can cause it to degrade, generating superfluous metabolites and lowering lutein's bioactivity. However, evidences suggesting extent of reduction in functional stability of lutein on exposure to such treatment conditions are nil. This study is first of its kind, where we attempted to gain clarity on the extent of degradation caused by the changes in temperature (40-100 °C), pH (2-8) and duration of such treatments. Increase (3.9 folds) in lutein loss within an hour at 40 °C occurred when pH was lowered from 8 to 2. Increase (1.7 folds) in lutein loss at neutral pH and 40 °C occurred when duration of exposure was increased from 1 to 4 h. Besides, lutein loss significantly increased on rising the temperature by every 10 °C. The functional stability of lutein in relation to its degradation was also studied by monitoring its radical scavenging activity. While lutein is highly unstable, lutein structure and its respective bioactivity can be significantly (p < 0.05) retained (< 12.44% and > 54.87% respectively) by maintaining the operating conditions at higher pH (7-8) and lower temperatures (40-50 °C) for a short period of time (< 1 h). Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05430-3.
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Affiliation(s)
- Ishani Bhat
- Nitte University Center for Science Education and Research (NUCSER), Nitte (Deemed to Be University), Paneer Campus, Deralakatte, Mangaluru, Karnataka 575018 India
| | - Nimmy Mol Jose
- Nitte University Center for Science Education and Research (NUCSER), Nitte (Deemed to Be University), Paneer Campus, Deralakatte, Mangaluru, Karnataka 575018 India
| | - Bangera Sheshappa Mamatha
- Nitte University Center for Science Education and Research (NUCSER), Nitte (Deemed to Be University), Paneer Campus, Deralakatte, Mangaluru, Karnataka 575018 India
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Ye X, Liu R, Qi X, Wang X, Wang Y, Chen Q, Gao X. Preparation of bioactive gelatin film using semi-refined pectin reclaimed from blueberry juice pomace: Creating an oxidation and light barrier for food packaging. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107673] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Mora-Gutierrez A, Marquez SA, Attaie R, Núñez de González MT, Jung Y, Woldesenbet S, Moussavi M. Mixed Biopolymer Systems Based on Bovine and Caprine Caseins, Yeast β-Glucan, and Maltodextrin for Microencapsulating Lutein Dispersed in Emulsified Lipid Carriers. Polymers (Basel) 2022; 14:polym14132600. [PMID: 35808646 PMCID: PMC9268938 DOI: 10.3390/polym14132600] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 12/20/2022] Open
Abstract
Lutein is an important antioxidant that quenches free radicals. The stability of lutein and hence compatibility for food fortification is a big challenge to the food industry. Encapsulation can be designed to protect lutein from the adverse environment (air, heat, light, pH). In this study, we determined the impact of mixed biopolymer systems based on bovine and caprine caseins, yeast β-glucan, and maltodextrin as wall systems for microencapsulating lutein dispersed in emulsified lipid carriers by spray drying. The performance of these wall systems at oil/water interfaces is a key factor affecting the encapsulation of lutein. The highest encapsulation efficiency (97.7%) was achieved from the lutein microcapsules prepared with the mixed biopolymer system of caprine αs1-II casein, yeast β-glucan, and maltodextrin. Casein type and storage time affected the stability of lutein. The stability of lutein was the highest (64.57%) in lutein microcapsules prepared with the mixed biopolymer system of caprine αs1-II casein, yeast β-glucan, and maltodextrin, whereas lutein microcapsules prepared with the biopolymer system of bovine casein, yeast β-glucan, and maltodextrin had the lowest (56.01%). The stability of lutein in the lutein microcapsules dramatically decreased during storage time. The antioxidant activity of lutein in the lutein microcapsules was closely associated with the lutein concentration.
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Affiliation(s)
- Adela Mora-Gutierrez
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
- Correspondence:
| | - Sixto A. Marquez
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA;
| | - Rahmat Attaie
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Maryuri T. Núñez de González
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Yoonsung Jung
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Selamawit Woldesenbet
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
| | - Mahta Moussavi
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.); (S.W.); (M.M.)
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Yang L, Li F, Cao X, Qiao X, Xue C, Xu J. Stability and bioavailability of protein matrix-encapsulated astaxanthin ester microcapsules. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2144-2152. [PMID: 34614199 DOI: 10.1002/jsfa.11556] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 09/21/2021] [Accepted: 10/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Astaxanthin ester derived from Haematococcus pluvialis is often used as a functional and nutritional ingredient in foods. However, its utilization is currently limited as a result of its chemical instability and low bioavailability. Food matrix microcapsules are becoming increasingly popular because of their safety and high encapsulation efficiency. In the present study, the effect of protein matrixes on the properties of microcapsules was evaluated. RESULTS We investigated the effects of storage on astaxanthin ester microcapsules and the corresponding rehydration solution at 40 °C under a nitrogen atmosphere, as well as in darkness. The results showed that the stability of products prepared based on whey protein (WP) and corn-gluten was superior to that of products prepared based on lactoferrin, soy protein and sodium caseinate. The bioavailability of astaxanthin ester microcapsules encapsulated with different proteins and examined by means of astaxanthin concentrations in the serum and liver after oral administration was compared. All five protein wall materials could significantly improve the bioavailability of astaxanthin ester. The microcapsules prepared based on WP had the highest bioavailability, with a value of 10.69 ± 0.75 μg·h mL-1 , which was 3.15 times higher compared to that of the control group. CONCLUSION The results of the present study showed that protein encapsulation, especially WP encapsulation, could effectively improve the stability, water solubility and bioavailability of astaxanthin esters. Thus, WP can be used as the main wall material in delivery systems. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Fei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xinyu Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xing Qiao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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Leng X, Cheng S, Wu H, Nian Y, Zeng X, Hu B. High Internal Phase Emulsions Stabilized with Polyphenol-Amyloid Fibril Supramolecules for Encapsulation and Protection of Lutein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2328-2338. [PMID: 35133823 DOI: 10.1021/acs.jafc.1c04615] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
High internal phase emulsions (HIPEs), also called highly concentrated emulsions with a minimal internal phase volume fraction of 74%, have been paid increasing attention in the development of functional foods due to their high potential in loading with large amounts of hydrophobic nutriceuticals. In the present study, HIPEs stabilized by polyphenol-amyloid supramolecular filaments were prepared for encapsulation of olive oil and loading with lutein. Binding and stacking of the green tea polyphenol epigallocatechin gallate (EGCG) on the surface of amyloid fibrils fabricated from hen egg lysozyme resulted in the hybrid supramolecules, which assembled to form hydrogels. The amyloid fibril clusters shrouded by EGCG were observed in the microstructure of the hydrogels characterized by atomic force microscopy (AFM). HIPEs stabilized by the EGCG-amyloid fibril supramolecules showed the typical microstructure of highly packed polyhedral geometric oil droplets. The gel strength of the HIPEs stabilized by the hybrid supramolecules was greater than that of HIPEs stabilized by pure amyloid fibrils. The droplet size of the HIPEs first decreased and then increased with the increase of EGCG contents in the hybrid supramolecules, which was consistent with the corresponding emulsion morphologies obtained from the images of confocal laser scanning microscopy (CLSM). Aggregation of the protein-based nanofibrils appeared in the continuous phase at higher EGCG contents. The droplet size of the HIPEs decreased with the increase of the amyloid fibril concentration, accompanied by more packed and homogenously dispersed lipid droplets, as shown in the CLSM images. A high loading content of lutein of up to 10 mg/mL in the prepared HIPEs was realized, and the stability of lutein against ultraviolet irradiation, heat, iron, and hydrogen peroxide was promoted significantly. In addition, encapsulation with the HIPEs prevented the oxidization of olive oil, and this effect was enhanced with the increase of the EGCG content in the hybrid supramolecules ranging from 0 to 0.25 wt %. The protection function of the HIPEs might be ascribed to the membrane of interfacial amyloid fibrils and the crowded oil droplet environment, both of which could shield the pro-oxidation factors.
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Affiliation(s)
- Xue Leng
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Siying Cheng
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Huaqian Wu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Yingqun Nian
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing, Jiangsu 210095, P. R. China
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Nuñez de González MT, Attaie R, Mora-Gutierrez A, Woldesenbet S, Jung Y. Stability of Fucoxanthin in Pasteurized Skim and Whole Goat Milk. Foods 2021; 10:1647. [PMID: 34359517 PMCID: PMC8306478 DOI: 10.3390/foods10071647] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/12/2021] [Accepted: 07/14/2021] [Indexed: 01/12/2023] Open
Abstract
Obesity has become a worldwide problem giving rise to several health issues. Fucoxanthin, a marine carotenoid with anti-obesity activity, has potential application as a biofunctional ingredient in human food. The objective of this study was to evaluate the thermal stability of fucoxanthin at pasteurization temperature and, subsequently, its storage stability in goat whole milk (WM) and skim milk (SM) at refrigeration temperature for four weeks. Additionally, the effect of supplementation of fucoxanthin on the composition of milk, pH, acidity, color, and lipid oxidation of WM and SM was evaluated during the four week storage period. Fresh goat WM and SM were supplemented with fucoxanthin at a concentration of 10.67 µg/mL (2.56 mg/240 mL of milk, one serving), pasteurized at 64 °C for 30 min and stored at 4 °C for four weeks. The quantification of fucoxanthin in WM and SM was performed every week using a HPLC method. Moreover, the effect of supplementation of fucoxanthin on the composition of WM and SM was evaluated by a LactiCheck milk analyzer, and the color was evaluated by reflectance using a HunterLab colorimeter. Lipid oxidation, as the 2-thiobarbituric acid-reactive substances (TBARS) at A532, was determined using a Spectramax Plus spectrophotometer during storage. Data were analyzed by a split-plot design using PROC MIXED of SAS. The recovery yields of fucoxanthin from the pasteurized WM and SM were 96.17 ± 1.5 % and 96.89 ± 1.5 %, respectively. Both milks exhibited high recovery yields of fucoxanthin. Fucoxanthin was stable in goat WM and SM during storage at 4 °C for four weeks. The addition of fucoxanthin, at the concentration reported to have an anti-obesity effect in humans, to pasteurized WM and SM did not affect the composition or the physicochemical properties of milks but influenced the color, especially increasing the yellowness in the samples. These results revealed that goat milk can be used as a suitable matrix for the supplementation of fucoxanthin as a biofunctional ingredient in human foods.
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Affiliation(s)
| | - Rahmat Attaie
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (M.T.N.d.G.); (A.M.-G.); (S.W.); (Y.J.)
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Kong F, An Y, Jiang L, Tian J, Yang M, Li M, Zhang Z, Guan B, Zheng Y, Yue X. Spectroscopic and docking studies of the interaction mechanisms of xylitol with α-casein and κ-casein. Colloids Surf B Biointerfaces 2021; 206:111930. [PMID: 34182429 DOI: 10.1016/j.colsurfb.2021.111930] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 06/07/2021] [Accepted: 06/15/2021] [Indexed: 12/19/2022]
Abstract
The molecular interactions of xylitol (XY) with α-casein (α-CN) and κ-casein (κ-CN) at pH 7.4 as a function of temperature (298, 308, and 318 K) were characterized by multispectral techniques and molecular docking. The fluorescence results showed that XY strongly quenched the intrinsic fluorescence of α- and κ-CN by static quenching, as well as the presence of a single binding site for XY on both proteins with a binding constant value of ∼105 L/mol. The binding affinity of both proteins for XY decreased with increasing temperature, and Van der Waals forces, hydrogen bonding and protonation were the key forces in the interactions. The addition of XY altered the polarity of the microenvironment of proteins and changed their secondary structure from ordered to disordered. The molecular docking results showed that XY had different binding sites to α- and κ-CN, with several amino acids involved in the binding processes.
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Affiliation(s)
- Fanhua Kong
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Yuejia An
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Lu Jiang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Mei Yang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Mohan Li
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Zhenghan Zhang
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Boyuan Guan
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China
| | - Yan Zheng
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China.
| | - Xiqing Yue
- College of Food Science, Shenyang Agriculture University, Shenyang, 110866, China.
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Daniloski D, Petkoska AT, Lee NA, Bekhit AED, Carne A, Vaskoska R, Vasiljevic T. Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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11
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Mantovani RA, Rasera ML, Vidotto DC, Mercadante AZ, Tavares GM. Binding of carotenoids to milk proteins: Why and how. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.088] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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12
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Available technologies on improving the stability of polyphenols in food processing. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.65] [Citation(s) in RCA: 75] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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Stabilisation of Lutein and Lutein Esters with Polyoxyethylene Sorbitan Monooleate, Medium-Chain Triglyceride Oil and Lecithin. Foods 2021; 10:foods10030500. [PMID: 33652594 PMCID: PMC7996776 DOI: 10.3390/foods10030500] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 02/22/2021] [Accepted: 02/22/2021] [Indexed: 02/06/2023] Open
Abstract
Lutein is a challenging compound to incorporate into food, as it is poorly soluble and unstable in aqueous solutions. In this study, the aim was to prepare stable encapsulates of lutein and lutein esters using feasible and straightforward techniques. Fine suspensions based on polyoxyethylene sorbitan monooleate and medium-chain triglyceride oil micelle-like units with 3.45% lutein esters or 1.9% lutein equivalents provided high encapsulation efficiencies of 79% and 83%, respectively. Lutein encapsulated in fine suspensions showed superior stability, as 86% was retained within the formulation over 250 days at 25 °C in the dark. Under the same storage conditions, only 38% of lutein remained in corresponding formulations. Higher encapsulation efficiencies were achieved with lecithin emulsions, at up to 99.3% for formulations with lutein, and up to 91.4% with lutein esters. In lecithin emulsions that were stored for 250 days, 17% and 80% of lutein and lutein esters, respectively, were retained within the formulations.
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14
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Zhang H, Deng L. Emulsifying Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Kong F, Tian J, Yang M, Zheng Y, Cao X, Yue X. Characteristics of the interaction mechanisms of xylitol with β-lactoglobulin and β-casein: Amulti-spectral method and docking study. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 243:118824. [PMID: 32829156 DOI: 10.1016/j.saa.2020.118824] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 06/11/2023]
Abstract
Proteins and functional polyols are essential food ingredients coexisting in the food matrix, and therefore, interactions between them inevitably occur. In this study, the interaction mechanisms of xylitol (XY) with bovine milk β-lactoglobulin (β-LG) and β-casein (β-CN) were studied using multispectral techniques and molecular docking. It was found that XY strongly quenched the intrinsic fluorescence of β-LG and β-CN by static quenching. The values of the binding constants were KA(β-LG-XY) = 3.369 × 104 L/mol and KA(β-CN- XY) = 7.821 × 104 L/mol, indicating that the binding affinity of XY to β-CN was higher than that for β-LG. Hydrogen bonding and van der Waals forces played a major role in the interactions of XY with β-LG and β-CN, and both interactions were exothermic. Simultaneous fluorescence, three-dimensional fluorescence, and circular dichroism spectroscopy showed that binding of XY did not change the secondary structure of β-LG. However, XY interaction with β-CN led to the conversion of α-helices to random coils and structural loosening. In addition, molecular docking predicted the most likely binding sites of XY in both proteins and the interaction forces involved in binding, confirming the spectroscopic results. This study improves the understanding of the interactions of XY with β-LG and β-CN in functional dairy products and provides a theoretical basis for the addition of XY in a functional milk base.
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Affiliation(s)
- Fanhua Kong
- College of Food Science, Shenyang Agriculture University, Shenyang 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agriculture University, Shenyang 110866, China
| | - Mei Yang
- College of Food Science, Shenyang Agriculture University, Shenyang 110866, China
| | - Yan Zheng
- College of Food Science, Shenyang Agriculture University, Shenyang 110866, China
| | - Xueyan Cao
- College of Food Science, Shenyang Agriculture University, Shenyang 110866, China
| | - Xiqing Yue
- College of Food Science, Shenyang Agriculture University, Shenyang 110866, China.
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Unraveling the molecular mechanisms underlying interactions between caseins and lutein. Food Res Int 2020; 138:109781. [DOI: 10.1016/j.foodres.2020.109781] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 09/28/2020] [Accepted: 10/04/2020] [Indexed: 12/19/2022]
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BARROS RFD, TORRES FR, SILVA PHFD, STRINGHETA PC, PEREIRA JPF, PAULA JCJD, CUTRIM CS, CORTEZ MAS. Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.36019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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18
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Cosby LE, Lee KH, Knobloch TJ, Weghorst CM, Winter JO. Comparative Encapsulation Efficiency of Lutein in Micelles Synthesized via Batch and High Throughput Methods. Int J Nanomedicine 2020; 15:8217-8230. [PMID: 33122907 PMCID: PMC7591007 DOI: 10.2147/ijn.s259202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Accepted: 09/24/2020] [Indexed: 12/04/2022] Open
Abstract
PURPOSE Black raspberries (BRBs) and their anthocyanin-rich hydrophilic fractions (BRB-H) have exhibited significant chemopreventative activity across aerodigestive cancers. Lutein, the primary component of the BRB lipophilic fraction (BRB-L), also demonstrates bioactivity potential, but is less well characterized, in part because of its poor, innate bioavailability. For these lipophilic compounds to be accurately evaluated for anticancer efficacy, it is necessary to increase their functional bioavailability using delivery vehicles. Lutein has been delivered in commercial settings in emulsion form. However, emulsions are unstable, particularly in the gastrointestinal tract, which limit their use as an oral nutraceutical. Here, we evaluated lutein encapsulation and cellular uptake for nanoparticle (NP) delivery vehicles composed of three different materials synthesized via two different approaches. METHODS Specifically, NPs were synthesized via smaller scale batch interfacial instability (II) sonication and semi-continuous high throughput electrohydrodynamic-mediated mixing nanoprecipitation (EM-NP) methods using polystyrene-polyethylene oxide (PSPEO) or polycaprolactone-polyethylene glycol (PCLPEG) block copolymers and PHOSPHOLIPON 90G® (P90G, Lipoid GmbH) lipids. Size distribution, lutein encapsulation efficiency (EE), and cellular uptake and delivery were evaluated for each NP formulation. RESULTS NPs produced via high throughput EM-NP had higher EEs than NPs produced via batch II sonication, and P90G had the greatest EE (55%) and elicited faster cellular uptake in premalignant oral epithelial cells (SCC83) compared to other delivery systems. CONCLUSION These qualities suggest P90G could be a beneficial candidate for future lutein in vitro delivery research and clinical translation for oral cancer prevention.
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Affiliation(s)
- Lauren E Cosby
- Biomedical Engineering, The Ohio State University, Columbus, OH43210, USA
| | - Kil Ho Lee
- William G. Lowrie Department of Chemical and Biomolecular Engineering, The Ohio State University, Columbus, OH43210, USA
| | - Thomas J Knobloch
- College of Public Health, Division of Environmental Health Sciences, The Ohio State University, Columbus, OH43210, USA
| | - Christopher M Weghorst
- College of Public Health, Division of Environmental Health Sciences, The Ohio State University, Columbus, OH43210, USA
| | - Jessica O Winter
- Biomedical Engineering, The Ohio State University, Columbus, OH43210, USA
- William G. Lowrie Department of Chemical and Biomolecular Engineering, The Ohio State University, Columbus, OH43210, USA
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Mora-Gutierrez A, Attaie R, Núñez de González MT, Jung Y, Marquez SA. Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems. Foods 2020; 9:foods9101394. [PMID: 33023075 PMCID: PMC7601424 DOI: 10.3390/foods9101394] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 09/25/2020] [Accepted: 09/30/2020] [Indexed: 01/07/2023] Open
Abstract
The incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability of this health-promoting ingredient. The current study hypothesized that resveratrol can bind to caprine casein, which may result in the preservation of the biological properties of resveratrol. The fluorescence spectra provided proof of this complex formation by demonstrating that resveratrol binds to caprine casein in the vicinity of tryptophan amino acid residues. The caprine casein/resveratrol complex is stabilized by hydrophobic interactions and hydrogen bonds. Hence, to study the rate of resveratrol degradation during processing/storage, resveratrol losses were determined by reversed-phase high performance liquid chromatography (RP-HPLC) in nanoemulsions stabilized by bovine and caprine caseins individually and in combination with polysorbate-20. At 48 h oxidation, 88.33% and 89.08% was left of resveratrol in the nanoemulsions stabilized by caprine casein (αs1-I)/polysorbate-20 complex and caprine (αs1-II)/polysorbate-20 complex, while there was less resveratrol left in the nanoemulsions stabilized by bovine casein/polysorbate-20 complex, suggesting that oxygen degradation was involved. The findings of this study are crucial for the food industry since they imply the potential use of caprine casein/polysorbate-20 complex to preserve the biological properties of resveratrol.
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Affiliation(s)
- Adela Mora-Gutierrez
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
- Correspondence: ; Fax: +1-936-261-9975
| | - Rahmat Attaie
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
| | - Maryuri T. Núñez de González
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
| | - Yoonsung Jung
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
| | - Sixto A. Marquez
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA;
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Wang L, Li Y, Xiang D, Zhang W, Bai X. Stability of lutein in O/W emulsion prepared using xanthan and propylene glycol alginate. Int J Biol Macromol 2020; 152:371-379. [PMID: 32084481 DOI: 10.1016/j.ijbiomac.2020.02.162] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 02/12/2020] [Accepted: 02/15/2020] [Indexed: 12/08/2022]
Abstract
Lutein is a hydrophobic carotenoid with diverse bioactivities. For encapsulating the molecule in a novel method, we prepared two emulsions from xanthan and propylene glycol alginate at the ratios of 3:7 and 4:6. The instability index and particle size of the emulsions were determined using a stability analyzer and laser particle size analyzer. The influence of crystallization on the emulsions was observed under a polarizing microscope. The effects of centrifugal force and storage on the lutein emulsions were analyzed by measuring the changes in absorbance. The results showed that the emulsion fabricated by xanthan and propylene glycol alginate at the ratio of 4:6 was highly stable, and crystals were dispersed when xanthan and propylene glycol alginate existed. These results revealed that the hydrophobicity and absorption kinetics of emulsifiers would determine the stability of emulsion when the viscosity of emulsifiers reached a certain value, and the stability of emulsions would affect the stability of lutein in the emulsions.
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Affiliation(s)
- Lei Wang
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China
| | - Yujie Li
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China
| | - Dong Xiang
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, No.58 Renmin Avenue, Haikou 570228, China.
| | - Weimin Zhang
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China
| | - Xinpeng Bai
- College of Food Science, Hainan University, No.58 Renmin Avenue, Haikou 570228, China; Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, No.58 Renmin Avenue, Haikou 570228, China
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21
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Goupy P, Genot C, Hammaz F, Halimi C, Caris‐Veyrat C, Borel P. Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides. Mol Nutr Food Res 2020; 64:e1900911. [DOI: 10.1002/mnfr.201900911] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 01/09/2020] [Indexed: 11/08/2022]
Affiliation(s)
- Pascale Goupy
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale » INRAEAvignon Université F‐84000 Avignon France
| | - Claude Genot
- UR1268 BIA « Biopolymères Interactions Assemblages »INRAE F‐44316 Nantes France
| | - Faiza Hammaz
- C2VNINRAEINSERMAix Marseille Univ F‐13005 Marseille France
| | | | - Catherine Caris‐Veyrat
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale » INRAEAvignon Université F‐84000 Avignon France
| | - Patrick Borel
- C2VNINRAEINSERMAix Marseille Univ F‐13005 Marseille France
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22
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Yang M, Wei Y, Ashokkumar M, Qin J, Han N, Wang Y. Effect of ultrasound on binding interaction between emodin and micellar casein and its microencapsulation at various temperatures. ULTRASONICS SONOCHEMISTRY 2020; 62:104861. [PMID: 31796325 DOI: 10.1016/j.ultsonch.2019.104861] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 10/08/2019] [Accepted: 11/01/2019] [Indexed: 05/26/2023]
Abstract
Emodin is a bioactive compound with strong anti-inflammatory and antioxidant properties. Micellar casein is casein concentrates close to the native state of casein micelles. The interaction of emodin and micellar casein under heat treatment in the absence and presence of ultrasound was investigated, and the properties of microencapsulated emodin in micellar casein were compared. Fluorescence experiments proved that the major interaction between emodin and micellar casein was through hydrophobic forces under heat treatment in the absence and presence of ultrasound. However, ΔH, ΔS and ΔG of emodin-casein complexation without sonication were higher than those with sonication, in contradiction to binding constants. The particle sizes of emodin-casein complexes in the presence of ultrasound were smaller than those without sonication, while the specific surface area showed an opposite trend. As to encapsulation, emodin-casein capsules under heat-sonication treatment showed higher antioxidant properties than those of heat treatment alone under similar experimental conditions. Interestingly, micellar casein-emodin encapsulation in the presence of ultrasound showed a lower release rate of emodin in gastrointestinal conditions than that without ultrasound at the emdoin concentration of 10 μmol per gram casein. Ultrasound has been shown to be a potential processing technology for customizing the release kinetics of bioactive compounds.
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Affiliation(s)
- Min Yang
- College of Veterinary Medicine, Gansu Agricultural University, Lanzhou 730070, China; College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanming Wei
- College of Veterinary Medicine, Gansu Agricultural University, Lanzhou 730070, China.
| | | | - Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Na Han
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Yucheng Wang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
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Paiva PHC, Coelho YL, da Silva LHM, Pinto MS, Vidigal MCT, Pires ACDS. Influence of protein conformation and selected Hofmeister salts on bovine serum albumin/lutein complex formation. Food Chem 2020; 305:125463. [DOI: 10.1016/j.foodchem.2019.125463] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 08/10/2019] [Accepted: 09/03/2019] [Indexed: 11/29/2022]
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Rehman A, Tong Q, Jafari SM, Assadpour E, Shehzad Q, Aadil RM, Iqbal MW, Rashed MM, Mushtaq BS, Ashraf W. Carotenoid-loaded nanocarriers: A comprehensive review. Adv Colloid Interface Sci 2020; 275:102048. [PMID: 31757387 DOI: 10.1016/j.cis.2019.102048] [Citation(s) in RCA: 118] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 10/03/2019] [Accepted: 10/09/2019] [Indexed: 02/07/2023]
Abstract
Carotenoids retain plenty of health benefits and attracting much attention recently, but they have less resistance to processing stresses, easily oxidized and chemically unstable. Additionally, their application in food and pharmaceuticals are restricted due to some limitations such as poor bioavailability, less solubility and quick release. Nanoencapsulation techniques can be used to protect the carotenoids and to uphold their original characteristics during processing, storage and digestion, improve their physiochemical properties and enhance their health promoting effects. The importance of nanocarriers in foods and pharmaceuticals cannot be denied. This review comprehensively covers recent advances in nanoencapsulation of carotenoids with biopolymeric nanocarriers (polysaccharides and proteins), and lipid-based nanocarriers, their functionalities, aptness and innovative developments in preparation strategies. Furthermore, the present state of the art encapsulation of different carotenoids via biopolymeric and lipid-based nanocarriers have been enclosed and tabulated well. Nanoencapsulation has a vast range of applications for protection of carotenoids. Polysaccharides in combination with different proteins can offer a great avenue to achieve the desired formulation for encapsulation of carotenoids by using different nanoencapsulation strategies. In terms of lipid based nanocarriers, solid lipid nanoparticles and nanostructure lipid carriers are proving as the encouraging candidates for entrapment of carotenoids. Additionally, nanoliposomes and nanoemulsion are also promising and novel-vehicles for the protection of carotenoids against challenging aspects as well as offering an effectual controlled release on the targeted sites. In the future, further studies could be conducted for exploring the application of nanoencapsulated systems in food and gastrointestinal tract (GIT) for industrial applications.
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Steiner BM, Shukla V, McClements DJ, Li YO, Sancho-Madriz M, Davidov-Pardo G. Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates. J Food Sci 2019; 84:2421-2431. [PMID: 31404478 DOI: 10.1111/1750-3841.14751] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/15/2019] [Accepted: 06/29/2019] [Indexed: 11/28/2022]
Abstract
Lutein is incorporated into foods as a natural yellow pigment and nutraceutical. The introduction of lutein into many foods and beverages, however, is problematic because of its strong hydrophobicity and poor chemical stability. In this research, lutein-loaded nanoemulsions were prepared to overcome this problem. Casein-dextran Maillard conjugates or physical complexes were utilized as emulsifiers, while either medium chain triglycerides (MCT) or grape seed oil (GSO) were used as carrier oils. The impact of resveratrol addition on nanoemulsion stability was also examined. The influence of storage temperature, pH, and CaCl2 concentration on the chemical and physical stability of the nanoemulsions was measured. The casein-dextran conjugates were highly effective at improving the physical resistance of the nanoemulsions to environmental stresses, but had a detrimental effect on their color stability. Conversely, nanoemulsions prepared from casein-dextran physical complexes were unstable around the protein's isoelectric point (pH 4.6), as well as upon addition of CaCl2 . Incorporation of resveratrol and GSO into the nanoemulsions decreased lutein degradation and color fading at all temperatures. This study shows that casein-dextran conjugates are highly effective at improving the physical stability of lutein-loaded nanoemulsions, while resveratrol and GSO are effective at improving their chemical stability. PRACTICAL APPLICATION: Lutein can be used by the food industry to create "clean label" and functional food products. The major challenges in incorporating lutein in foods are its poor chemical stability and its high hydrophobicity, which makes it difficult to incorporate. Emulsion-based delivery systems assembled from natural ingredients may address these challenges. In this study, the impact of Maillard conjugates fabricated from caseinate and dextran, as well as resveratrol addition, on the formation and stability of lutein-enriched nanoemulsions was determined. The information obtained from this study will help the formulation of more effective functional foods and beverage products.
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Affiliation(s)
- Benjamin M Steiner
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Viral Shukla
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | | | - Yao Olive Li
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Martin Sancho-Madriz
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
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Rostamabadi H, Falsafi SR, Jafari SM. Nanoencapsulation of carotenoids within lipid-based nanocarriers. J Control Release 2019; 298:38-67. [DOI: 10.1016/j.jconrel.2019.02.005] [Citation(s) in RCA: 101] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Revised: 02/01/2019] [Accepted: 02/04/2019] [Indexed: 12/20/2022]
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28
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Steiner BM, McClements DJ, Davidov-Pardo G. Encapsulation systems for lutein: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.003] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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