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Gao Y, Ding Z, Liu Y, Xu YJ. Advances in encapsulation systems of Antarctic krill oil: From extraction to encapsulation, and future direction. Compr Rev Food Sci Food Saf 2024; 23:e13332. [PMID: 38578167 DOI: 10.1111/1541-4337.13332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 03/05/2024] [Accepted: 03/10/2024] [Indexed: 04/06/2024]
Abstract
Antarctic krill oil (AKO) is highly sought after by consumers and the food industry due to its richness in a variety of nutrients and physiological activities. However, current extraction methods are not sufficient to better extract AKO and its nutrients, and AKO is susceptible to lipid oxidation during processing and storage, leading to nutrient loss and the formation of off-flavors and toxic compounds. The development of various extraction methods and encapsulation systems for AKO to improve oil yield, nutritional value, antioxidant capacity, and bioavailability has become a research hotspot. This review summarizes the research progress of AKO from extraction to encapsulation system construction. The AKO extraction mechanism, technical parameters, oil yield and composition of solvent extraction, aqueous enzymatic extraction, supercritical/subcritical extraction, and three-liquid-phase salting-out extraction system are described in detail. The principles, choice of emulsifier/wall materials, preparation methods, advantages and disadvantages of four common encapsulation systems for AKO, namely micro/nanoemulsions, microcapsules, liposomes and nanostructured lipid carriers, are summarized. These four encapsulation systems are characterized by high encapsulation efficiency, low production cost, high bioavailability and high antioxidant capacity. Depending on the unique advantages and conditions of different encapsulation methods, as well as consumer demand for health and nutrition, different products can be developed. However, existing AKO encapsulation systems lack relevant studies on digestive absorption and targeted release, and the single product category of commercially available products limits consumer choice. In conjunction with clinical studies of AKO encapsulation systems, the development of encapsulation systems for special populations should be a future research direction.
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Affiliation(s)
- Yuhang Gao
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zhansheng Ding
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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Torres J, Pereira JM, Marques-Oliveira R, Costa I, Gil-Martins E, Silva R, Remião F, Peixoto AF, Sousa Lobo JM, Silva AC. An In Vitro Evaluation of the Potential Neuroprotective Effects of Intranasal Lipid Nanoparticles Containing Astaxanthin Obtained from Different Sources: Comparative Studies. Pharmaceutics 2023; 15:pharmaceutics15041035. [PMID: 37111521 PMCID: PMC10142572 DOI: 10.3390/pharmaceutics15041035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/14/2023] [Accepted: 03/20/2023] [Indexed: 04/29/2023] Open
Abstract
The intranasal route has been suggested as a promising alternative to improve the direct transport of molecules to the brain, avoiding the need to cross the blood-brain barrier (BBB). In this area, the use of lipid nanoparticles, namely solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC), has been highlighted as a promising strategy to improve the treatment of neurodegenerative diseases. In this work, formulations containing SLN and NLC that were loaded with astaxanthin that was obtained from different sources (astaxanthin extract (AE) from the algae Haematococcus pluvialis and pure astaxanthin (PA) from the fungi Blakeslea trispora) were prepared for nose-to-brain administration, and comparative in vitro experiments were performed to evaluate the biocompatibility of the formulations with nasal (RPMI 2650) and neuronal (SH-SY5Y) cells. Afterwards, the antioxidant activity of the formulations was evaluated for its potential neuroprotective effects, using different chemical aggressors. Finally, the cellular uptake of the astaxanthin was evaluated for the formulations that showed the greatest neuroprotection of the neuronal cells against chemical-induced damage. On the production day, all the formulations showed a particle size, a high encapsulation efficiency (EE), the presence of nanoparticles with a typical spherical shape, and a polydispersity index (PDI) and zeta potential (ZP) that are suitable for nose-to-brain administration. After three months of storage at room temperature, no significant changes were observed in the characterization parameters, predicting a good long-term stability. Furthermore, these formulations were shown to be safe with concentrations of up to 100 µg/mL in differentiated SH-SY5Y and RPMI 2650 cells. Regarding neuroprotection studies, the PA-loaded SLN and NLC formulations showed an ability to counteract some mechanisms of neurodegeneration, including oxidative stress. Moreover, when compared with the PA-loaded SLN, the PA-loaded NLC showed greater neuroprotective effects against the cytotoxicity induced by aggressors. In contrast, the AE-loaded SLN and NLC formulations showed no significant neuroprotective effects. Although further studies are needed to confirm these neuroprotective effects, the results of this study suggest that the intranasal administration of PA-loaded NLC may be a promising alternative to improve the treatment of neurodegenerative diseases.
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Affiliation(s)
- Joana Torres
- UCIBIO, REQUIMTE, Laboratory of Pharmaceutical Technology/Centre of Research in Pharmaceutical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
| | - José Miguel Pereira
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
- UCIBIO, REQUIMTE, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
| | - Rita Marques-Oliveira
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
- UCIBIO, REQUIMTE, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
| | - Inês Costa
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
- UCIBIO, REQUIMTE, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
| | - Eva Gil-Martins
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
- UCIBIO, REQUIMTE, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
| | - Renata Silva
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
- UCIBIO, REQUIMTE, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
| | - Fernando Remião
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
- UCIBIO, REQUIMTE, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
| | - Andreia Filipa Peixoto
- LAQV/REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4099-002 Porto, Portugal
| | - José Manuel Sousa Lobo
- UCIBIO, REQUIMTE, Laboratory of Pharmaceutical Technology/Centre of Research in Pharmaceutical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
| | - Ana Catarina Silva
- UCIBIO, REQUIMTE, Laboratory of Pharmaceutical Technology/Centre of Research in Pharmaceutical Sciences, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4099-002 Porto, Portugal
- FP-I3ID (Instituto de Investigação, Inovação e Desenvolvimento), FP-BHS (Biomedical and Health Sciences Research Unit), Faculty of Health Sciences, University Fernando Pessoa, 4099-002 Porto, Portugal
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Janahar JJ, Balasubramaniam V, Jiménez-Flores R, Campanella OH, Patel B, Ortega-Anaya J. Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels. Curr Res Food Sci 2023; 6:100439. [PMID: 36691593 PMCID: PMC9860273 DOI: 10.1016/j.crfs.2023.100439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 12/21/2022] [Accepted: 01/08/2023] [Indexed: 01/12/2023] Open
Abstract
This study investigated the impact of ultra-shear technology (UST) processing on dairy-pea protein dispersions with different fat levels. Raw milk, skim milk, and cream, as well as model dispersions with combinations of dairy products and pea protein (i.e., raw milk with pea protein, skim milk with pea protein, and cream with pea protein) were employed as test samples. UST experiments were conducted at a pressure of 400 MPa and 70 °C shear valve exit temperature. The UST treatment increased the viscosity of the dispersions and the increases depended on the fat level. Dairy-pea protein dispersions from raw milk and skim milk were shear thinning and mathematically described by the power-law model defined by the consistency coefficient, K (Pa·sn) and the flow behavior index, n. UST treated cream + pea protein dispersions produced structures with gel-like characteristics. Microstructure and particle size analysis determined by laser scanning microscope revealed a reduction in particle size after UST treatment in raw milk + pea protein and skim milk + pea protein dispersions up to 7.55 and 8.30 μm, respectively. In contrast, the particle mean diameter of cream + pea protein dispersions increased up to 77.20 μm after the UST treatment. Thus, the effect of UST on the particle size and rheological behavior of the dispersions depended on the fat level. UST-treated dispersions were stable with no visible phase separation or sedimentation upon centrifugation at 4000×g for 30 min (4 °C). Heat treatment and freeze-thaw treatment of UST-treated samples showed stable blends immediately after the treatments, but subsequent centrifugation showed solid separation. Results from the study suggest that UST is a potential technology to produce stable dairy + pea protein liquids foods with different rheological characteristics for diverse applications.
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Affiliation(s)
- Jerish Joyner Janahar
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - V.M. Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA,Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, 43210, USA,Corresponding author. Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA.
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Osvaldo H. Campanella
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Bhavesh Patel
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Joana Ortega-Anaya
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
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ElSohly MA, Shahzadi I, Gul W. Absorption and Bioavailability of Novel UltraShear Nanoemulsion of Cannabidiol in Rats. Med Cannabis Cannabinoids 2023; 6:148-159. [PMID: 37942295 PMCID: PMC10629855 DOI: 10.1159/000534473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 10/02/2023] [Indexed: 11/10/2023] Open
Abstract
Introduction Cannabidiol (CBD) has several potential benefits and therapeutic uses, especially in pain, inflammation, and anxiety. CBD has high hydrophobicity and very low solubility in water. CBD has also shown exceptionally low oral-gastrointestinal (oral-GI) bioavailability. In this study, we aimed to examine the oral gastrointestinal absorption and subsequent bioavailability of CBD in a nanoemulsion formulation prepared by Pressure BioSciences' UltraShearTM technology. Methods CBD nanoemulsion (2%) was provided by Pressure BioSciences, Inc. (South Easton, MA), and CBD pharmacokinetic parameters were evaluated in male Sprague-Dawley rats using LC-MS/MS technology. Results Bioavailability of orally delivered CBD UltraShear nanoemulsion was calculated to be 18.6% at 6 h and 25.4% at 24 h. While oral-GI bioavailability is unsurprisingly limited by first-pass metabolism, it is nonetheless notable that CBD bioavailability for oral-GI UltraShear nanoemulsion CBD is roughly 3-4x higher than the typical bioavailability for oral-GI CBD delivered in oil solution or conventional edible formats. Conclusion This study has provided a compelling demonstration of unprecedented speed and efficiency of oral-GI CBD absorption of CBD UltraShear nanoemulsions, achieving 10% of levels achieved for direct IV injection within 30 min and 80% of IV levels in 24 h. Notably, within just the first hour post-administration, the bioavailability of oral CBD from UltraShear nanoemulsion formulation exceeded the typical 6% total CBD oral bioavailability benchmarks reported for CBD edibles and ultimately achieved 3-4X these levels within 6-24 h.
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Affiliation(s)
| | | | - Waseem Gul
- ElSohly Laboratories, Inc., Oxford, MS, USA
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Hien HTM, Oanh HT, Quynh QT, Thu NTH, Van Hanh N, Hong DD, Hoang MH. Astaxanthin-loaded nanoparticles enhance its cell uptake, antioxidant and hypolipidemic activities in multiple cell lines. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.104133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Liu T, Gao Z, Zhong W, Fu F, Li G, Guo J, Shan Y. Preparation, Characterization, and Antioxidant Activity of Nanoemulsions Incorporating Lemon Essential Oil. Antioxidants (Basel) 2022; 11:antiox11040650. [PMID: 35453335 PMCID: PMC9025020 DOI: 10.3390/antiox11040650] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 12/20/2022] Open
Abstract
Lemon essential oil (LEO) is a kind of citrus essential oil with antioxidant, anti-inflammatory, and antimicrobial activities, but low water solubility and biological instability hinder its industrial application. In this study, LEO was nanoemulsified to solve these problems. The preparation procedure of lemon essential oil nanoemulsions (LEO-NEs) was optimized, and the physicochemical characterization and antioxidant activities were explored. Single-factor experiments (SFEs) and response surface methodology (RSM) were conducted for the effects on the mean droplet size of LEO-NEs. Five factors of SFE which may influence the droplet size were identified: HLB value, concentration of essential oil, concentration of surfactant, ultrasonic power, and ultrasonic time. On the basis of the SFE, the RSM approach was used to optimize the preparation procedure to obtain LEO-NEs with the smallest droplet size. LEO-NEs exhibited good antioxidant activity when the HLB value was 13, content of surfactant was 0.157 g/mL, ultrasonic time was 23.50 min, and ultrasonic power was 761.65 W. In conclusion, these results can provide a good theoretical basis for the industrial application of lemon essential oil.
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Affiliation(s)
- Ting Liu
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; (T.L.); (F.F.); (G.L.)
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Zhipeng Gao
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Z.G.); (W.Z.)
| | - Weiming Zhong
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Z.G.); (W.Z.)
| | - Fuhua Fu
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; (T.L.); (F.F.); (G.L.)
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Gaoyang Li
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; (T.L.); (F.F.); (G.L.)
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Jiajing Guo
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; (T.L.); (F.F.); (G.L.)
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Correspondence: (J.G.); (Y.S.); Tel.: +86-(0)731-8469-8915 (J.G.); +86-(0)731-8469-1289 (Y.S.)
| | - Yang Shan
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China; (T.L.); (F.F.); (G.L.)
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Correspondence: (J.G.); (Y.S.); Tel.: +86-(0)731-8469-8915 (J.G.); +86-(0)731-8469-1289 (Y.S.)
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Fathi F, Ebrahimi SN, Salehi P, Safari A, Shahsavari Z, Hadian J, Matos LC, Alves RC, Oliveira MBPP. Antimicrobial multi-component lipid-based nanoemulsion of Eucalyptus globulus and Mentha piperita as natural preservative. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.2021087] [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]
Affiliation(s)
- Faezeh Fathi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Samad N. Ebrahimi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Peyman Salehi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Atefeh Safari
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Zeinab Shahsavari
- Department of Biology, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Javad Hadian
- Department of Agriculture, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | | | - Rita C. Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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