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Coelho VS, Aguiar LL, Grancieri M, Lourenço JMP, Braga DP, Saraiva SH, Costa AGV, Silva PI. Incorporation of microencapsulated polyphenols from jabuticaba peel (Plinia spp.) into a dairy drink: stability, in vitro bioaccessibility, and glycemic response. Food Res Int 2024; 189:114567. [PMID: 38876609 DOI: 10.1016/j.foodres.2024.114567] [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] [Received: 11/08/2023] [Revised: 05/20/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
This work incorporated bioactives extracted from jabuticaba peel in the form of concentrated extract (JBE) and microencapsulated powders with maltodextrin (MDP) and gum arabic (GAP) in a dairy drink, evaluating its stability, in vitro bioaccessibility, and glycemic response. We evaluated the pH, acidity, colorimetry, total phenolics and anthocyanins, antioxidant capacity, degradation kinetics and half-life of anthocyanins, bioaccessibility, and postprandial glycemic physicochemical characteristics response in healthy individuals. The drinks incorporated with polyphenols (JBE, GAP, and MDP) and the control dairy drink (CDD) maintained stable pH and acidity over 28 days. In color, the parameter a*, the most relevant to the study, was reduced for all formulations due to degradation of anthocyanins. Phenolic and antioxidant content remained constant. In bioaccessibility, we found that after the gastrointestinal simulation, there was a decrease in phenolics and anthocyanins in all formulations. In the glycemic response, we observed that the smallest incremental areas of glucose were obtained for GAP and JBE compared to CDD, demonstrating that polyphenols reduced glucose absorption. Then, the bioactives from jabuticaba peel, incorporated into a dairy drink, showed good storage stability and improved the product's functional aspects.
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Affiliation(s)
- Vinicius Serafim Coelho
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | - Lara Louzada Aguiar
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | - Mariana Grancieri
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | | | | | - Sergio Henriques Saraiva
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Food Engineering Department, UFES, zip code: 29500-000, Alegre-ES, Brazil
| | - André Gustavo Vasconcelos Costa
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Pharmacy and Nutrition Department, UFES, zip code: 29500-000, Alegre-ES, Brazil
| | - Pollyanna Ibrahim Silva
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Food Engineering Department, UFES, zip code: 29500-000, Alegre-ES, Brazil.
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Moatsou G. Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products. Foods 2024; 13:1078. [PMID: 38611382 PMCID: PMC11012164 DOI: 10.3390/foods13071078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 03/22/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
Processing results in several kinds of dairy products with variable properties and shelf lives that preserve and often enhance the unique nutritional and biological value of milk [...].
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Affiliation(s)
- Golfo Moatsou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
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Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds. Antioxidants (Basel) 2023; 12:antiox12030633. [PMID: 36978881 PMCID: PMC10045442 DOI: 10.3390/antiox12030633] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 02/21/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023] Open
Abstract
Various active compounds are easily damaged, so they need protection and must be easily absorbed and targeted. This problem can be overcome by encapsulating in the form of solid lipid nanoparticles (SLNs). Initially, SLNs were widely used to encapsulate hydrophobic (non-polar) active compounds because of their matched affinity and interactions. Currently, SLNs are being widely used for the encapsulation of hydrophilic (polar) and semipolar active compounds, but there are challenges, including increasing their entrapment efficiency. This review provides information on current research on SLNs for encapsulation and delivery systems for active and antioxidant compounds, which includes various synthesis methods and applications of SLNs in various fields of utilization. SLNs can be developed starting from the selection of solid lipid matrices, emulsifiers/surfactants, types of active compounds or antioxidants, synthesis methods, and their applications or utilization. The type of lipid used determines crystal formation, control of active compound release, and encapsulation efficiency. Various methods can be used in the SLN fabrication of active compounds and hydrophilic/hydrophobic antioxidants, which have advantages and disadvantages. Fabrication design, which includes the selection of lipid matrices, surfactants, and fabrication methods, determines the characteristics of SLNs. High-shear homogenization combined with ultrasonication is the recommended method and has been widely used because of the ease of preparation and good results. Appropriate fabrication design can produce SLNs with stable active compounds and antioxidants that become suitable encapsulation systems for various applications or uses.
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Polyphenols and Their Nanoformulations: Protective Effects against Human Diseases. Life (Basel) 2022; 12:life12101639. [PMID: 36295074 PMCID: PMC9604961 DOI: 10.3390/life12101639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/10/2022] [Accepted: 10/18/2022] [Indexed: 11/16/2022] Open
Abstract
Polyphenols are the secondary metabolites synthesized by the plants as a part of defense machinery. Owing to their antioxidant, anti-inflammatory, anticancerous, antineoplastic, and immunomodulatory effects, natural polyphenols have been used for a long time to prevent and treat a variety of diseases. As a result, these phytochemicals may be able to act as therapeutic agents in treating cancer and cardiovascular and neurological disorders. The limited bioavailability of polyphenolic molecules is one issue with their utilization. For the purpose of increasing the bioavailability of these chemicals, many formulation forms have been developed, with nanonization standing out among them. The present review outlines the biological potential of nanoformulated plant polyphenolic compounds. It also summarizes the employability of various polyphenols as nanoformulations for cancer and neurological and cardiovascular disease treatment. Nanoencapsulated polyphenols, singular or in combinations, effective both in vitro and in vivo, need more investigation.
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Nanoformulation of plant-based natural products for type 2 diabetes mellitus: From formulation design to therapeutic applications. Curr Ther Res Clin Exp 2022; 96:100672. [PMID: 35586563 PMCID: PMC9108891 DOI: 10.1016/j.curtheres.2022.100672] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Accepted: 04/12/2022] [Indexed: 11/30/2022] Open
Abstract
Inorganic element based nanoformulations were prominent in the delivery drug leads. Polymer and lipid based nanoformulations are emerging as novel formulations. Majority of investigations on nanoherbal formulations were on in vitro models. Proper glycemic control was an important property in nanoherbalformulations.
Background Herbal remedies are used to manage type 2 diabetes mellitus (type 2 DM) as the sole treatment or as a complementary therapy. Limitations of herbal remedies, such as poor stability and limited absorption, impede their development as therapeutic agents, which could be overcome by nanoformulations. Objectives This review attempts to summarize the studies reported between 2009 and 2020 in the development of medicinal plant-based nanoformulations for the management of type 2 DM, discuss formulation methods, mechanisms of action, and identify gaps in the literature to conduct future research on nanoparticle-based herbal treatment options targeting type 2 DM. Methods To retrieve articles published between January 2009 and December 2020, the electronic databases PubMed, Science Direct, and Google Scholar were searched with the keywords nanoparticle, plant, and diabetes in the entire text. Peer-reviewed research articles on herbal nanoformulations published in English-language based on in vitro and/or in vivo models of type 2 DM and/or its complications were included. The literature search and selection of titles/abstracts were carried out independently by 2 authors. The list of full-text articles was selected considering inclusion and exclusion criteria, with the agreement of all the authors. Results Among the reported studies, 68% of the studies were on inorganic herbal nanoformulations, whereas 17% and 8% were of polymer-based and lipid-based herbal nanoformulations, respectively. Some of the important biological properties of nanoformulations included improvement in glycemic control and insulin levels, inhibition of the formation of advanced glycation end products, and regeneration of pancreatic β cells. The aforementioned properties were observed by screening nanoformulations using in vitro cellular and noncellular models, as well as in vivo animal models of type 2 DM studied for acute or subacute durations. Only 2 clinical trials with patients with diabetes were reported, indicating the need for further research on medicinal plant-based nanoformulations as a therapeutic option for the management of type 2 DM. Conclusions Medicinal plant extracts and isolated compounds have been nanoformulated using various methods. The properties of the nanoformulations were found superior to those of the corresponding herbal extracts and isolated compounds. At both the preclinical and clinical levels, there are a number of poorly explored research areas in the development and bioactivity assessment of herbal nanoformulations. (Curr Ther Res Clin Exp. 2022; 83:XXX–XXX) © 2022 Elsevier HS Journals, Inc.
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Rajendran D, Ezhuthupurakkal PB, Lakshman R, Gowda NKS, Manimaran A, Rao SBN. Application of encapsulated nano materials as feed additive in livestock and poultry: a review. Vet Res Commun 2022; 46:315-328. [DOI: 10.1007/s11259-022-09895-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Accepted: 01/30/2022] [Indexed: 10/19/2022]
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Pateiro M, Gómez B, Munekata PES, Barba FJ, Putnik P, Kovačević DB, Lorenzo JM. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products. Molecules 2021; 26:1547. [PMID: 33799855 PMCID: PMC7999092 DOI: 10.3390/molecules26061547] [Citation(s) in RCA: 83] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/10/2021] [Accepted: 03/10/2021] [Indexed: 12/11/2022] Open
Abstract
The design of functional foods has grown recently as an answer to rising consumers' concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide-chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Belén Gómez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain;
| | - Predrag Putnik
- Department of Food Technology, University North, Trg Dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia;
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (M.P.); (B.G.); (P.E.S.M.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Vigo, Ourense, Spain
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Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages. BEVERAGES 2021. [DOI: 10.3390/beverages7010012] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages.
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Influence of stinging nettle (Urtica dioica L.) extract-loaded nano-emulsion on the storage stability and antioxidant attributes of Doogh (Traditional Iranian yoghurt beverage). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00647-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Milinčić DD, Popović DA, Lević SM, Kostić AŽ, Tešić ŽL, Nedović VA, Pešić MB. Application of Polyphenol-Loaded Nanoparticles in Food Industry. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E1629. [PMID: 31744091 PMCID: PMC6915646 DOI: 10.3390/nano9111629] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 11/03/2019] [Accepted: 11/06/2019] [Indexed: 12/22/2022]
Abstract
Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.
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Affiliation(s)
- Danijel D. Milinčić
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
| | - Dušanka A. Popović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
| | - Steva M. Lević
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
| | - Aleksandar Ž. Kostić
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
| | - Živoslav Lj. Tešić
- Faculty of Chemistry, University of Belgrade, Studentski Trg, 12-16, 11158 Belgrade, Serbia;
| | - Viktor A. Nedović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
| | - Mirjana B. Pešić
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
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