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Pang Y, Peng Z, Ding K. An in-depth review: Unraveling the extraction, structure, bio-functionalities, target molecules, and applications of pectic polysaccharides. Carbohydr Polym 2024; 343:122457. [PMID: 39174094 DOI: 10.1016/j.carbpol.2024.122457] [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: 03/06/2024] [Revised: 06/29/2024] [Accepted: 07/01/2024] [Indexed: 08/24/2024]
Abstract
Pectic polysaccharides have long been a challenging subject of research in the field of macromolecular science, given their complex structures and wide range of biological effects. However, the extensive exploration of pectic polysaccharides has been limited due to the intricacy of their structures. In this comprehensive review, we aim to provide a thorough summary of the existing knowledge on pectic polysaccharides, with a particular focus on aspects such as classification, extraction methodologies, structural analysis, elucidation of biological activities, and exploration of target molecules and signaling pathways. By conducting a comprehensive analysis of existing literature and research achievements, we strive to establish a comprehensive and systematic framework that can serve as a reference and guide for further investigations into pectic polysaccharides. Furthermore, this review delves into the applications of pectic polysaccharides beyond their fundamental attributes and characteristics, exploring their potential in fields such as materials, food, and pharmaceuticals. We pay special attention to the promising opportunities for pectic polysaccharides in the pharmaceutical domain and provide an overview of related drug development research. The aim of this review is to facilitate a holistic understanding of pectic polysaccharides by incorporating multifaceted research, providing valuable insights for further in-depth investigations into this significant polymer.
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Affiliation(s)
- Yunrui Pang
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, PR China
| | - Zhigang Peng
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; China School of Life Science and Technology, China Pharmaceutical University, Nanjing 211198, PR China
| | - Kan Ding
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, PR China.
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2
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Chauhan G, Shaik AA, Sawant SS, Diwan R, Mokashi M, Goyal M, Shukla SK, Kunda NK, Gupta V. Continuously producible aztreonam-loaded inhalable lipid nanoparticles for cystic fibrosis-associated Pseudomonas aeruginosa infections - Development and in-vitro characterization. BIOMATERIALS ADVANCES 2024; 166:214027. [PMID: 39255571 DOI: 10.1016/j.bioadv.2024.214027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 08/31/2024] [Accepted: 09/02/2024] [Indexed: 09/12/2024]
Abstract
Cystic fibrosis (CF) is a genetic disorder affecting nearly 105,000 patients worldwide and is characterized by poor respiratory function due to accumulation of thick mucus in the lungs, which not just acts as a physical barrier, but also provides a breeding ground for bacterial infections. These infections can be controlled with the help of antibiotics which can be delivered directly into the lungs for amplifying the local anti-bacterial effect. More than 50 % of CF patients are associated with Pseudomonas aeruginosa infection in their lungs which requires antibiotics such as Aztreonam (AZT). In this study, we prepared inhalable AZT-loaded lipid nanoparticles using Hot-melt extrusion (HME) coupled with probe sonication to target Pseudomonas aeruginosa infection in the lungs. The optimized nanoparticles were tested for physicochemical properties, stability profile, in-vitro aerosolization, and antimicrobial activity against Pseudomonas aeruginosa. The optimized nanoparticles with a PEI concentration of 0.1 % demonstrated a uniform particle size of <50 nm, a spherical shape observed under a transmission electron microscope, and >70 % drug entrapment. Incorporating cationic polymer, PEI, resulted in sustained drug release from the lipid nanoparticles. The in-vitro aerosolization studies exhibited a mass median aerodynamic diameter (MMAD) of <4.3 μm, suggesting deposition of the nanoparticles in the respirable airway. The antimicrobial activity against Pseudomonas aeruginosa showed the minimum inhibitory concentration of the formulation is 2-fold lower than plain AZT. Stability profile showed the formulations are stable after exposure to accelerated conditions. In conclusion, hot-melt extrusion in combination with probe sonication can be used as a potential method for the continuous production of AZT-loaded lipid nanoparticles with enhanced anti-bacterial activity.
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Affiliation(s)
- Gautam Chauhan
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, St. John's University, Queens, NY 11439, USA
| | - Abdul A Shaik
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, St. John's University, Queens, NY 11439, USA
| | - Shruti S Sawant
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, St. John's University, Queens, NY 11439, USA
| | - Rimpy Diwan
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, St. John's University, Queens, NY 11439, USA
| | - Meghana Mokashi
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, St. John's University, Queens, NY 11439, USA
| | - Mimansa Goyal
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, St. John's University, Queens, NY 11439, USA
| | - Snehal K Shukla
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, St. John's University, Queens, NY 11439, USA
| | - Nitesh K Kunda
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, St. John's University, Queens, NY 11439, USA
| | - Vivek Gupta
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Sciences, St. John's University, Queens, NY 11439, USA.
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da Silva AF, Moreira AF, Miguel SP, Coutinho P. Recent advances in microalgae encapsulation techniques for biomedical applications. Adv Colloid Interface Sci 2024; 333:103297. [PMID: 39226799 DOI: 10.1016/j.cis.2024.103297] [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: 05/22/2024] [Accepted: 08/28/2024] [Indexed: 09/05/2024]
Abstract
Microalgae are microorganisms that are rich in bioactive compounds, including pigments, proteins, lipids, and polysaccharides. These compounds can be utilized for a number of biomedical purposes, including drug delivery, wound healing, and tissue engineering. Nevertheless, encapsulating microalgae cells and microalgae bioactive metabolites is vital to protect them and prevent premature degradation. This also enables the development of intelligent controlled release strategies for the bioactive compounds. This review outlines the most employed encapsulation techniques for microalgae, with a particular focus on their biomedical applications. These include ionic gelation, oil-in-water emulsions, and spray drying. Such techniques have been widely explored, due to their ability to protect sensitive compounds from degradation, enhance their stability, extend their shelf life, mask undesirable tastes or odours, control the release of bioactive compounds, and enable targeted delivery to specific sites within the body or environment. Moreover, a patent landscape analysis is also provided, allowing an overview of the microalgae encapsulation technology development applied to a variety of fields, including pharmaceuticals, cosmetics, food, and agriculture.
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Affiliation(s)
- Ana Freire da Silva
- BRIDGES - Biotechnology Research, Innovation, and Design of Health Products, Polytechnic of Guarda, Av. Dr. Francisco Sá Carneiro, 50, 6300-559 Guarda, Portugal
| | - André F Moreira
- BRIDGES - Biotechnology Research, Innovation, and Design of Health Products, Polytechnic of Guarda, Av. Dr. Francisco Sá Carneiro, 50, 6300-559 Guarda, Portugal
| | - Sónia P Miguel
- BRIDGES - Biotechnology Research, Innovation, and Design of Health Products, Polytechnic of Guarda, Av. Dr. Francisco Sá Carneiro, 50, 6300-559 Guarda, Portugal
| | - Paula Coutinho
- BRIDGES - Biotechnology Research, Innovation, and Design of Health Products, Polytechnic of Guarda, Av. Dr. Francisco Sá Carneiro, 50, 6300-559 Guarda, Portugal.
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Lapčíková B, Lapčík L, Valenta T, Neuwirth V. Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends. Foods 2024; 13:2543. [PMID: 39200471 PMCID: PMC11353510 DOI: 10.3390/foods13162543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 08/02/2024] [Accepted: 08/13/2024] [Indexed: 09/02/2024] Open
Abstract
This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache's popularity in the food industry, a comprehensive review focused on the application of functional substances and ganache processing has not been discussed in the scientific literature. This review addresses the new ways of applying special ingredients, such as vegetable fats and seeds, flavor infusions, oleogels, hemp products, etc., which can be added to the ganache matrix to achieve desirable properties. In particular, the application of sterols and sterol esters as functional substances of oleogels seems to be a very promising method, enhancing the ganache fat profile. The elevated caloric content that is characteristic of ganache can be substantially attenuated through the application of hydrocolloids and/or fruit-based components, thereby offering the potential for caloric reduction without compromising on taste. The various alterations to ganache formulations by the application of natural substances offer a large base for the development of novel ganache variants and relevant food products.
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Affiliation(s)
- Barbora Lapčíková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| | - Lubomír Lapčík
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| | - Tomáš Valenta
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
| | - Vojtěch Neuwirth
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
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5
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Yadav RK, Purakayastha TJ, Bhaduri D, Das R, Dey S, Sukumaran S, Walia SS, Singh R, Shukla VK, Yadava MS, Ravisankar N. Development of unique soil organic carbon stability index under influence of integrated nutrient management in four major soil orders of India. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 360:121208. [PMID: 38788413 DOI: 10.1016/j.jenvman.2024.121208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 05/09/2024] [Accepted: 05/19/2024] [Indexed: 05/26/2024]
Abstract
Stability of soil organic carbon (SOC) is pre-requisite for stabilization of C leading to long-term C sequestration. However, development of a comprehensive metric of SOC stability is a major challenge. The objectives for the study were to develop novel SOC stability indices by encompassing physical, chemical, and biochemical SOC stability parameters and identifying the most important indicators from a Mollisol, an Inceptisol, a Vertisol, and an Alfisol under long-term manuring and fertilization. The treatments were control, 100%NPK, 50% NPK+ 50% N through either farmyard manure, cereal residue, or green manure. SOC stability indicators were selected, transformed and integrated into unique SOC stability indices via conceptual framework and principal component analysis. Principal component analysis identified Al-macroaggregate, humic acid C-microaggregate, microaggregate-C, particulate organic matter-C-macroaggregate and polyphenol-microaggregate as the important SOC stability indicators. The principal component analysis -based SOC stability index varied from 0.2 to 0.9, 0.1 to 0.5, 0.2 to 0.6, 0.1 to 0.5 for Mollisol, Inceptisol, Vertisol and Alfisol, respectively. The SOC-stability index derived from conceptual framework and principal component analysis significantly lined up well with one another, although NaOCl-Res-C showed a high correlation with both conceptual framework (r = 0.8) and principal component analysis-based (r = 0.7) SOC stability indexes, suggesting that both methods might be used to quickly assess SOC stability in four soil orders. Overall, 50%NPK+50%N by farmyard manure or green manure emerged as the most effective management practices for enhancing stability of SOC in Mollisol, Inceptisol, Vertisol, and Alfisol of India which might act as major C sink in rice-wheat and maize-wheat cropping systems. The other aspect of C sequestration is to enhance agricultural productivity without depending much on expensive chemical fertilizers. The model yardstick thus developed for assessing SOC stability might be useful to other systems as well.
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Affiliation(s)
- Rajendra Kumar Yadav
- AICRP on Irrigation Water Management, Agricultural Research Station, Umeedganj, Agriculture University, Kota, 324001, Rajasthan, India
| | - Tapan Jyoti Purakayastha
- Division of Soil Science and Agricultural Chemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India.
| | - Debarati Bhaduri
- Crop Production Division, ICAR-National Rice Research Institute, Cuttack, 753006, Odisha, India
| | - Ruma Das
- ICAR-NBSS & LUP, Regional Centre, Kolkata, 700091, West Bengal, India
| | - Saptaparnee Dey
- Division of Soil Science and Agricultural Chemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Suvana Sukumaran
- ICAR-Central Research Institute for Dryland Agriculture, Hyderabad, 500059, Telangana, India
| | - Sohan Singh Walia
- Department of Agronomy, Punjab Agricultural University, Ludhiana, 141004, Punjab, India
| | - Rohitashav Singh
- Department of Agronomy, GB Pant University of Agriculture and Technology, Pantnagar, 263145, Uttarakhand, India
| | - Virender Kumar Shukla
- Department of Agronomy, Jawaharlal Nehru Krishi Viswa Vidyalaya, Jabalpur, 482004, Madhya Pradesh, India
| | - Madan Singh Yadava
- Department of Agronomy, Birsa Agricultural University, Ranchi, 834006, Jharkhand, India
| | - Natesan Ravisankar
- Division of Integrated Farming System Management, ICAR-Indian Institute of Farming Systems Research, Modipuram, 250110, Uttar Pradesh, India
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6
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Yin C, Chen X, Zhang H, Xue Y, Dong H, Mao X. Pickering emulsion biocatalysis: Bridging interfacial design with enzymatic reactions. Biotechnol Adv 2024; 72:108338. [PMID: 38460741 DOI: 10.1016/j.biotechadv.2024.108338] [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: 10/15/2023] [Revised: 01/21/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
Non-homogeneous enzyme-catalyzed systems are more widely used than homogeneous systems. Distinguished from the conventional biphasic approach, Pickering emulsion stabilized by ultrafine solid particles opens up an innovative platform for biocatalysis. Their vast specific surface area significantly enhances enzyme-substrate interactions, dramatically increasing catalytic efficiency. This review comprehensively explores various aspects of Pickering emulsion biocatalysis, provides insights into the multiple types and mechanisms of its catalysis, and offers strategies for material design, enzyme immobilization, emulsion formation control, and reactor design. Characterization methods are summarized for the determination of drop size, emulsion type, interface morphology, and emulsion potential. Furthermore, recent reports on the design of stimuli-responsive reaction systems are reviewed, enabling the simple control of demulsification. Moreover, the review explores applications of Pickering emulsion in single-step, cascade, and continuous flow reactions and outlines the challenges and future directions for the field. Overall, we provide a review focusing on Pickering emulsions catalysis, which can draw the attention of researchers in the field of catalytic system design, further empowering next-generation bioprocessing.
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Affiliation(s)
- Chengmei Yin
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China
| | - Xiangyao Chen
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China
| | - Haiyang Zhang
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China
| | - Yong Xue
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China
| | - Hao Dong
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China.
| | - Xiangzhao Mao
- State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao 266404, PR China
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7
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Sharma M, Bains A, Goksen G, Sridhar K, Sharma M, Mousavi Khaneghah A, Chawla P. Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio-techno functionality, and food applications. Food Sci Nutr 2024; 12:3150-3163. [PMID: 38726405 PMCID: PMC11077228 DOI: 10.1002/fsn3.4026] [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: 09/06/2023] [Revised: 01/25/2024] [Accepted: 02/01/2024] [Indexed: 05/12/2024] Open
Abstract
Polysaccharides from non-conventional sources, such as fruits, have gained significant attention recently. Aegle marmelos (Bael), a non-conventional fruit, is an excellent source of biologically active components with potential indigenous therapeutic and food applications. Apart from polyphenolic components, this is an excellent source of mucilaginous polysaccharides. Polysaccharides are one the major components of bael fruit, having a high amount of galactose and glucuronic acid, which contributes to its potential therapeutic properties. Therefore, this review emphasizes the conventional and emerging techniques of polysaccharide extraction from bael fruit. Insight into the attributes of polysaccharide components, their techno-functional properties, characterization of bael fruit polysaccharide, emulsifying properties, binding properties, reduction of hazardous dyes, application of polysaccharides in film formation, application of polysaccharide as a nanocomposite, and biological activities of bael fruit polysaccharides are discussed. This review also systematically overviews the relationship between extraction techniques, structural characteristics, and biological activities. Additionally, recommendations, future perspectives, and new valuable insight towards better utilization of bael fruit polysaccharide have been given importance, which can be promoted in the long term.
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Affiliation(s)
- Madhu Sharma
- Department of Food Technology and NutritionLovely Professional UniversityPhagwaraPunjabIndia
| | - Aarti Bains
- Department of MicrobiologyLovely Professional UniversityPhagwaraPunjabIndia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial ZoneTarsus UniversityMersinTurkey
| | - Kandi Sridhar
- Department of Food TechnologyKarpagam Academy of Higher Education (Deemed to be University)CoimbatoreIndia
| | - Minaxi Sharma
- Department of Applied BiologyUniversity of Science and Technology MeghalayaBariduaIndia
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research InstituteWarsawPoland
| | - Prince Chawla
- Department of Food Technology and NutritionLovely Professional UniversityPhagwaraPunjabIndia
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8
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Kotsyurbenko OR, Kompanichenko VN, Brouchkov AV, Khrunyk YY, Karlov SP, Sorokin VV, Skladnev DA. Different Scenarios for the Origin and the Subsequent Succession of a Hypothetical Microbial Community in the Cloud Layer of Venus. ASTROBIOLOGY 2024; 24:423-441. [PMID: 38563825 DOI: 10.1089/ast.2022.0117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
The possible existence of a microbial community in the venusian clouds is one of the most intriguing hypotheses in modern astrobiology. Such a community must be characterized by a high survivability potential under severe environmental conditions, the most extreme of which are very low pH levels and water activity. Considering different scenarios for the origin of life and geological history of our planet, a few of these scenarios are discussed in the context of the origin of hypothetical microbial life within the venusian cloud layer. The existence of liquid water on the surface of ancient Venus is one of the key outstanding questions influencing this possibility. We link the inherent attributes of microbial life as we know it that favor the persistence of life in such an environment and review the possible scenarios of life's origin and its evolution under a strong greenhouse effect and loss of water on Venus. We also propose a roadmap and describe a novel methodological approach for astrobiological research in the framework of future missions to Venus with the intent to reveal whether life exists today on the planet.
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Affiliation(s)
- Oleg R Kotsyurbenko
- Higher School of Ecology, Yugra State University, Khanty-Mansiysk, Russia
- Network of Researchers on the Chemical Evolution of Life, Leeds, United Kingdom
| | - Vladimir N Kompanichenko
- Network of Researchers on the Chemical Evolution of Life, Leeds, United Kingdom
- Institute for Complex Analysis of Regional Problems RAS, Birobidzhan, Russia
| | | | - Yuliya Y Khrunyk
- Department of Heat Treatment and Physics of Metal, Ural Federal University, Ekaterinburg, Russia
| | - Sergey P Karlov
- Faculty of Mechanical Engineering, Moscow Polytechnic University, Moscow, Russia
| | - Vladimir V Sorokin
- Research Center of Biotechnology of the Russian Academy of Sciences, Winogradsky Institute of Microbiology, Moscow, Russia
| | - Dmitry A Skladnev
- Network of Researchers on the Chemical Evolution of Life, Leeds, United Kingdom
- Research Center of Biotechnology of the Russian Academy of Sciences, Winogradsky Institute of Microbiology, Moscow, Russia
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9
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Castor RB, do Nascimento MH, Gorlach-Lira K. Exploring fungal bioemulsifiers: insights into chemical composition, microbial sources, and cross-field applications. World J Microbiol Biotechnol 2024; 40:127. [PMID: 38451356 DOI: 10.1007/s11274-024-03883-6] [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: 11/27/2023] [Accepted: 01/01/2024] [Indexed: 03/08/2024]
Abstract
The demand for emulsion-based products is crucial for economic development and societal well-being, spanning diverse industries such as food, cosmetics, pharmaceuticals, and oil extraction. Formulating these products relies on emulsifiers, a distinct class of surfactants. However, many conventional emulsifiers are derived from petrochemicals or synthetic sources, posing potential environmental and human health risks. In this context, fungal bioemulsifiers emerge as a compelling and sustainable alternative, demonstrating superior performance, enhanced biodegradability, and safety for human consumption. From this perspective, the present work provides the first comprehensive review of fungal bioemulsifiers, categorizing them based on their chemical nature and microbial origin. This includes polysaccharides, proteins, glycoproteins, polymeric glycolipids, and carbohydrate-lipid-protein complexes. Examples of particular interest are scleroglucan, a polysaccharide produced by Sclerotium rolfsii, and mannoproteins present in the cell walls of various yeasts, including Saccharomyces cerevisiae. Furthermore, this study examines the feasibility of incorporating fungal bioemulsifiers in the food and oil industries and their potential role in bioremediation events for oil-polluted marine environments. Finally, this exploration encourages further research on fungal bioemulsifier bioprospecting, with far-reaching implications for advancing sustainable and eco-friendly practices across various industrial sectors.
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Affiliation(s)
- Rádamis Barbosa Castor
- Molecular Biology Department, Center of Exact and Natural Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Maria Helena do Nascimento
- Molecular Biology Department, Center of Exact and Natural Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Krystyna Gorlach-Lira
- Molecular Biology Department, Center of Exact and Natural Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
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10
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Joshi R, Sutariya SG, Salunke P. Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties. Foods 2024; 13:690. [PMID: 38472803 DOI: 10.3390/foods13050690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA-specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa at 0.25% (w/w) concentration-impact rheological characteristics, functional attributes, heat stability, protein stability, protein structure, and protein fractions within skim milk. The addition of HA led to an increase in the apparent viscosity of all samples. A higher G″ value over G' values for all HA samples was observed in frequency sweep, indicating the absence of interparticle interactions between HA particles. Protein stability and heat stability were significantly lower for 980 kDa and 2550 kDa HA as compared to the control and 8 kDa HA samples. As the MW increased, WHC, emulsion properties, and foaming stability notably increased. However, reversed results were found in the case of foaming activity. Moreover, no significant changes were observed in the percent area of individual protein fractions and the hydrodynamic diameter of protein particles. This study would help to understand the effect of HA when incorporated in dairy products for water binding or enhancement in viscosity-based applications.
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Affiliation(s)
- Rutvi Joshi
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Suresh G Sutariya
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Prafulla Salunke
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
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11
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Quezada C, Urra M, Mella C, Zúñiga RN, Troncoso E. Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties. Foods 2024; 13:513. [PMID: 38397490 PMCID: PMC10888144 DOI: 10.3390/foods13040513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% w/w) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.
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Affiliation(s)
- Carolina Quezada
- Doctoral Program in Materials Science and Process Engineering, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
| | - Matías Urra
- School of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile;
| | - Camila Mella
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
| | - Rommy N. Zúñiga
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| | - Elizabeth Troncoso
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
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12
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He X, Lu Q. A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application. Adv Colloid Interface Sci 2024; 324:103086. [PMID: 38244533 DOI: 10.1016/j.cis.2024.103086] [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: 06/16/2023] [Revised: 10/25/2023] [Accepted: 01/05/2024] [Indexed: 01/22/2024]
Abstract
High internal phase Pickering emulsion (HIPPE) is renowned for its exceptionally high-volume fraction of internal phase, leading to flocculated yet deformed emulsion droplets and unique rheological behaviors such as shear-thinning property, viscoelasticity, and thixotropic recovery. Alongside the inherent features of regular emulsion systems, such as large interfacial area and well-mixture of two immiscible liquids, the HIPPEs have been emerging as building blocks to construct three-dimensional (3D) scaffolds with customized structures and programmable functions using an extrusion-based 3D printing technique, making 3D-printed HIPPE-based scaffolds attract widespread interest from various fields such as food science, biotechnology, environmental science, and energy transfer. Herein, the recent advances in preparing suitable HIPPEs as 3D printing inks for various applied fields are reviewed. This work begins with the stabilization mechanism of HIPPEs, followed by introducing the origin of their distinctive rheological behaviors and strategies to adjust the rheological behaviors to prepare more eligible HIPPEs as printing inks. Then, the compatibility between extrusion-based 3D printing and HIPPEs as building blocks was discussed, followed by a summary of the potential applications using 3D-printed HIPPE-based scaffolds. Finally, limitations and future perspectives on preparing HIPPE-based materials using extrusion-based 3D printing were presented.
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Affiliation(s)
- Xiao He
- Department of Chemical and Petroleum Engineering, University of Calgary, 2500 University Drive, NW, Calgary, Alberta, Canada
| | - Qingye Lu
- Department of Chemical and Petroleum Engineering, University of Calgary, 2500 University Drive, NW, Calgary, Alberta, Canada.
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13
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Du XN, He Y, Chen YW, Liu Q, Sun L, Sun HM, Wu XF, Lu Y. Decoding Cosmetic Complexities: A Comprehensive Guide to Matrix Composition and Pretreatment Technology. Molecules 2024; 29:411. [PMID: 38257324 PMCID: PMC10818968 DOI: 10.3390/molecules29020411] [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: 12/05/2023] [Revised: 01/08/2024] [Accepted: 01/13/2024] [Indexed: 01/24/2024] Open
Abstract
Despite advancements in analytical technologies, the complex nature of cosmetic matrices, coupled with the presence of diverse and trace unauthorized additives, hinders the application of these technologies in cosmetics analysis. This not only impedes effective regulation of cosmetics but also leads to the continual infiltration of illegal products into the market, posing serious health risks to consumers. The establishment of cosmetic regulations is often based on extensive scientific experiments, resulting in a certain degree of latency. Therefore, timely advancement in laboratory research is crucial to ensure the timely update and adaptability of regulations. A comprehensive understanding of the composition of cosmetic matrices and their pretreatment technologies is vital for enhancing the efficiency and accuracy of cosmetic detection. Drawing upon the China National Medical Products Administration's 2021 Cosmetic Classification Rules and Classification Catalogue, we streamline the wide array of cosmetics into four principal categories based on the following compositions: emulsified, liquid, powdered, and wax-based cosmetics. In this review, the characteristics, compositional elements, and physicochemical properties inherent to each category, as well as an extensive overview of the evolution of pretreatment methods for different categories, will be explored. Our objective is to provide a clear and comprehensive guide, equipping researchers with profound insights into the core compositions and pretreatment methods of cosmetics, which will in turn advance cosmetic analysis and improve detection and regulatory approaches in the industry.
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Affiliation(s)
| | | | | | | | | | | | - Xian-Fu Wu
- National Institutes for Food and Drug Control, Beijing 102629, China; (X.-N.D.); (Y.H.); (Y.-W.C.); (Q.L.); (L.S.); (H.-M.S.)
| | - Yong Lu
- National Institutes for Food and Drug Control, Beijing 102629, China; (X.-N.D.); (Y.H.); (Y.-W.C.); (Q.L.); (L.S.); (H.-M.S.)
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14
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Li G, Li J, Lee YY, Qiu C, Zeng X, Wang Y. Pickering emulsions stabilized by chitosan-flaxseed gum-hyaluronic acid nanoparticles for controlled topical release of ferulic acid. Int J Biol Macromol 2024; 255:128086. [PMID: 37981278 DOI: 10.1016/j.ijbiomac.2023.128086] [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: 09/18/2023] [Revised: 11/06/2023] [Accepted: 11/12/2023] [Indexed: 11/21/2023]
Abstract
Chitosan (CS) based nanoparticles (NPs) were fabricated via an ionic gelation reaction modified by flaxseed gum (FG) or sodium tripolyphosphate (STPP). The average particle size, morphology, interfacial tension, and wettability of NPs were characterized. The particle size of CS-STPP-HA (hyaluronic acid)-FA (ferulic acid) NPs and CS-FG-HA-FA NPs was 400.8 nm and 262.4 nm, respectively under the optimized conditions of CS/STPP = 5:1 (w/w) or CS/FG = 1:1 (v/v) with HA concentration of 0.25 mg/mL and FA dosage of 25 μM. FG acted as a good alternative for STPP to form particles with CS in stabilizing Pickering emulsion with an internal diacylglycerol (DAG) phase of 50-80 % (v/v). The complex nanoparticles had high surface activity and contact angle close to 90 °C, being able to tightly packed at the droplet surface. The emulsions had high thermal, ionic and oxidative stability. With the aid of moisturizing polysaccharides and DAG oil, the emulsions had a good sustained-release ability for FA with deeper penetration and retention into the dermis of the skin. Thus, FG and HA-based NPs serve as green vehicles for the fabrication of novel Pickering emulsions and possess great potential to be applied as a delivery system for lipophilic active agents in functional food and cosmetic products.
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Affiliation(s)
- Guanghui Li
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Junle Li
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
| | - Chaoying Qiu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China.
| | - Xiaofang Zeng
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China.
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15
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Loureiro MV, Aguiar A, dos Santos RG, Bordado JC, Pinho I, Marques AC. Design of Experiment for Optimizing Microencapsulation by the Solvent Evaporation Technique. Polymers (Basel) 2023; 16:111. [PMID: 38201776 PMCID: PMC10780531 DOI: 10.3390/polym16010111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 12/22/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024] Open
Abstract
We employed microemulsion combined with the solvent evaporation technique to produce biodegradable polycaprolactone (PCL) MCs, containing encapsulated isophorone diisocyanate (IPDI), to act as crosslinkers in high-performance adhesive formulations. The MC production process was optimized by applying a design of experiment (DoE) statistical approach, aimed at decreasing the MCs' average size. For that, three different factors were considered, namely the concentration of two emulsifiers, polyvinyl alcohol (PVA) and gum arabic (GA); and the oil-to-water phase ratio of the emulsion. The significance of each factor was evaluated, and a predictive model was developed. We were able to decrease the average MC size from 326 μm to 70 µm, maintaining a high encapsulation yield of approximately 60% of the MCs' weight, and a very satisfactory shelf life. The MCs' average size optimization enabled us to obtain an improved distributive and dispersive mixture of isocyanate-loaded MCs at the adhesive bond. The MCs' suitability as crosslinkers for footwear adhesives was assessed following industry standards. Peel tests revealed peel strength values above the minimum required for casual footwear, while the creep test results indicated an effective crosslinking of the adhesive. These results confirm the ability of the MCs to release IPDI during the adhesion process and act as crosslinkers for new adhesive formulations.
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Affiliation(s)
- Mónica V. Loureiro
- CERENA—Centro de Recursos Naturais e Ambiente, Departamento de Engenharia Química, Instituto Superior Técnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisbon, Portugal; (A.A.); (R.G.d.S.); (J.C.B.)
| | - António Aguiar
- CERENA—Centro de Recursos Naturais e Ambiente, Departamento de Engenharia Química, Instituto Superior Técnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisbon, Portugal; (A.A.); (R.G.d.S.); (J.C.B.)
| | - Rui G. dos Santos
- CERENA—Centro de Recursos Naturais e Ambiente, Departamento de Engenharia Química, Instituto Superior Técnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisbon, Portugal; (A.A.); (R.G.d.S.); (J.C.B.)
| | - João C. Bordado
- CERENA—Centro de Recursos Naturais e Ambiente, Departamento de Engenharia Química, Instituto Superior Técnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisbon, Portugal; (A.A.); (R.G.d.S.); (J.C.B.)
| | - Isabel Pinho
- CIPADE—Indústria e Investigação de Produtos Adesivos, SA. Av. Primeiro de Maio 121, 3700-227 São João da Madeira, Portugal;
| | - Ana C. Marques
- CERENA—Centro de Recursos Naturais e Ambiente, Departamento de Engenharia Química, Instituto Superior Técnico, Universidade de Lisboa, Avenida Rovisco Pais, 1049-001 Lisbon, Portugal; (A.A.); (R.G.d.S.); (J.C.B.)
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16
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Lian X, Wang Y. Fast Interfacial Polymerization for Stabilizing Emulsion Droplets with Polymer Films beyond Emulsifiers. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:16986-16993. [PMID: 37982603 DOI: 10.1021/acs.langmuir.3c02806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2023]
Abstract
Stabilizing emulsion droplets with amphiphilic emulsifiers are the current prevailing method, but the extensive use of such amphiphilic substances has caused widespread concerns. In this Perspective, three traditional methods for the stabilization of emulsion droplets according to the type of emulsifiers used are outlined, and the emphasis is placed on the mechanism of steric hindrance for emulsion stabilization. Then, we provide a concise introduction and discussion of the fast interfacial polymerization method as a new strategy for preparing stable emulsifier-free emulsion droplets with a polymer film, including its research background, current progress, and possible development directions. It is anticipated that this paper will promote the development of emulsifier-free emulsion production via fast interfacial polymerization and other related methods.
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Affiliation(s)
- Xiaodong Lian
- Department of Chemistry, Renmin University of China, Beijing 100872, P. R. China
| | - Yapei Wang
- Department of Chemistry, Renmin University of China, Beijing 100872, P. R. China
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17
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Karishma S, Rajvanshi K, Kumar H, Basavaraj MG, Mani E. Oil-in-Water Emulsions Stabilized by Hydrophilic Homopolymers. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:13430-13440. [PMID: 37699434 DOI: 10.1021/acs.langmuir.3c00798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/14/2023]
Abstract
Most of the polymeric emulsifiers have diblock and triblock copolymer architecture containing hydrophilic and hydrophobic domains. In this work, we show that hydrophilic homopolymers can be effective stabilizers of oil-in-water emulsions. Using polyethelyne oxide and poly(vinylpyrrolidone) as model hydrophilic homopolymers and n-decane and n-hexane as model nonpolar phases, we show that high-molecular weight polymers can stabilize emulsions over 24 h beyond a threshold concentration. We highlight the role of the molecular weight and concentration of the polymer in the stability of emulsions through kinetic measurements of emulsion volume, microscopic analysis, interfacial tension, and dilational rheology. We explain the mechanism of stabilization to stem from buoyancy-driven creaming of emulsion drops and film drainage and dilational elasticity of the interface in relation to the molecular weights and concentrations of polymers. This study demonstrates that water-soluble homopolymers can stabilize oil-in-water emulsions and open avenues for the use of eco-friendly biopolymers, which are inherently hydrophilic, as an alternative to synthetic emulsifiers.
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Affiliation(s)
- S Karishma
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
| | - Kirti Rajvanshi
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
| | - Hemant Kumar
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
| | - Madivala G Basavaraj
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
- Center for Soft and Biological Matter, Indian Institute of Technology Madras, Chennai 600036, India
| | - Ethayaraja Mani
- Polymer Engineering and Colloid Science Lab, Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai 600036, India
- Center for Soft and Biological Matter, Indian Institute of Technology Madras, Chennai 600036, India
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18
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Joulak I, Azabou S, Dumas E, Freitas F, Attia H, Gharsallaoui A. Microencapsulation via Spray-Drying of Geraniol-Loaded Emulsions Stabilized by Marine Exopolysaccharide for Enhanced Antimicrobial Activity. Life (Basel) 2023; 13:1958. [PMID: 37895340 PMCID: PMC10608584 DOI: 10.3390/life13101958] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/14/2023] [Accepted: 09/15/2023] [Indexed: 10/29/2023] Open
Abstract
The current study investigates the formation of microencapsulated geraniol powder, with the exopolysaccharide EPS-K1B3 produced by Halomonas caseinilytica K1, as wall material, using spray-drying. Evaluation of the antimicrobial activity of the functional emulsions, prepared at either pH 5 or pH 7, was carried out against Gram-positive (Listeria innocua (ATCC 33090)) and Gram-negative (Escherichia coli (DSM682)) bacterial strains. Results showed prolonged antimicrobial efficacy until 30 days of incubation for geraniol microcapsules compared to wet geraniol emulsions, which could confirm the ability of the spray-drying process to protect encapsulated geraniol for a longer period. The highest antimicrobial efficacy of geraniol microcapsules was observed against L. innocua at pH 5. Therefore, the influence of pH on the functional property of geraniol microcapsules could be highlighted beside the targeted bacterial strain.
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Affiliation(s)
- Ichrak Joulak
- Laboratoire Analyse Valorisation et Sécurité des Aliments, Université de Sfax, ENIS, Sfax 3038, Tunisia; (I.J.); (H.A.)
| | - Samia Azabou
- Laboratoire Analyse Valorisation et Sécurité des Aliments, Université de Sfax, ENIS, Sfax 3038, Tunisia; (I.J.); (H.A.)
| | - Emilie Dumas
- CNRS, LAGEPP UMR 5007, University of Lyon, Université Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (E.D.); (A.G.)
| | - Filomena Freitas
- Associate Laboratory i4HB–Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, 2829-516 Caparica, Portugal;
- UCIBIO–Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, 2829-516 Caparica, Portugal
| | - Hamadi Attia
- Laboratoire Analyse Valorisation et Sécurité des Aliments, Université de Sfax, ENIS, Sfax 3038, Tunisia; (I.J.); (H.A.)
| | - Adem Gharsallaoui
- CNRS, LAGEPP UMR 5007, University of Lyon, Université Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (E.D.); (A.G.)
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19
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Mushtaq A, Mohd Wani S, Malik A, Gull A, Ramniwas S, Ahmad Nayik G, Ercisli S, Alina Marc R, Ullah R, Bari A. Recent insights into Nanoemulsions: Their preparation, properties and applications. Food Chem X 2023; 18:100684. [PMID: 37131847 PMCID: PMC10149285 DOI: 10.1016/j.fochx.2023.100684] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 05/04/2023] Open
Abstract
The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edge methods that can maintain the quality of fruits and vegetables without the use of preservatives. Emulsion based coating approach has been regarded as a viable way to extend the shelf life of fresh produce. New opportunities are being created in a number of industries, (medicines, cosmetics and food) because of new advancements in the developing field of nanoemulsions. Nanoemulsion based methods are efficient for encapsulating the active ingredients including antioxidants, lipids, vitamins and antimicrobial agents owing to the small droplet size, stability and improved biological activity. This review provides an overview of recent developments in preserving the quality and safety of fresh-cut fruits & vegetables with nanoemulsion as a carrier of functional compounds (antimicrobial agents, antibrowning/antioxidants and texture enhancers). In addition, material and methods used for fabrication of the nanoemulsion is also described in this review. In addition, material and methods used for fabrication, of the nanoemulsion is also present.
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Affiliation(s)
- Abeeda Mushtaq
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India
- Corresponding authors.
| | - A.R. Malik
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
- Corresponding authors.
| | - Amir Gull
- Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, J&K, India
- Corresponding authors.
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Romina Alina Marc
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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20
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Dommer A, Wauer NA, Angle KJ, Davasam A, Rubio P, Luo M, Morris CK, Prather KA, Grassian VH, Amaro RE. Revealing the Impacts of Chemical Complexity on Submicrometer Sea Spray Aerosol Morphology. ACS CENTRAL SCIENCE 2023; 9:1088-1103. [PMID: 37396863 PMCID: PMC10311664 DOI: 10.1021/acscentsci.3c00184] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Indexed: 07/04/2023]
Abstract
Sea spray aerosol (SSA) ejected through bursting bubbles at the ocean surface is a complex mixture of salts and organic species. Submicrometer SSA particles have long atmospheric lifetimes and play a critical role in the climate system. Composition impacts their ability to form marine clouds, yet their cloud-forming potential is difficult to study due to their small size. Here, we use large-scale molecular dynamics (MD) simulations as a "computational microscope" to provide never-before-seen views of 40 nm model aerosol particles and their molecular morphologies. We investigate how increasing chemical complexity impacts the distribution of organic material throughout individual particles for a range of organic constituents with varying chemical properties. Our simulations show that common organic marine surfactants readily partition between both the surface and interior of the aerosol, indicating that nascent SSA may be more heterogeneous than traditional morphological models suggest. We support our computational observations of SSA surface heterogeneity with Brewster angle microscopy on model interfaces. These observations indicate that increased chemical complexity in submicrometer SSA leads to a reduced surface coverage by marine organics, which may facilitate water uptake in the atmosphere. Our work thus establishes large-scale MD simulations as a novel technique for interrogating aerosols at the single-particle level.
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21
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Lee S, Jo K, Jeong SKC, Choi YS, Jung S. Strategies for modulating the lipid digestion of emulsions in the gastrointestinal tract. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37267158 DOI: 10.1080/10408398.2023.2215873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The structural changes in emulsion products can be used to control the bioavailability of fatty acids and lipophilic compounds. After ingestion, lipid droplets undergo breakdown and structural changes as they pass through the gastrointestinal tract. The oil-water interface plays a critical role in modulating the digestive behavior of lipid droplets because changes in the interfacial layer control the adsorption of lipase and bile salts and determine the overall rate and extent of lipid digestion. Therefore, lipid digestibility can be tuned by selecting the appropriate types and levels of stabilizers. The stabilizer can change the lipase accessibility and exposure of lipid substrates, resulting in variable digestion rates. However, emulsified lipids are not only added to food matrixes but are also co-ingested from other dietary components. Therefore, overall consumption behaviors can affect the digestion rate and digestibility of emulsified lipids. Although designing an emulsion structure is challenging, controlling lipid digestion can improve the health benefits of products. Therefore, a thorough understanding of the process of emulsified lipid digestion is required to develop food products that enable specific physiological responses. The targeted or delayed release of lipophilic molecules and fatty acids through emulsion systems has significant applications in healthcare and pharmaceuticals.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Seul-Ki-Chan Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Korea
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22
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Norgren M, Costa C, Alves L, Eivazi A, Dahlström C, Svanedal I, Edlund H, Medronho B. Perspectives on the Lindman Hypothesis and Cellulose Interactions. Molecules 2023; 28:molecules28104216. [PMID: 37241956 DOI: 10.3390/molecules28104216] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 05/15/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
In the history of cellulose chemistry, hydrogen bonding has been the predominant explanation when discussing intermolecular interactions between cellulose polymers. This is the general consensus in scholarly textbooks and in many research articles, and it applies to several other biomacromolecules' interactions as well. This rather unbalanced description of cellulose has likely impacted the development of materials based on the processing of cellulose-for example, via dissolution in various solvent systems and regeneration into solid materials, such as films and fibers, and even traditional wood fiber handling and papermaking. In this review, we take as a starting point the questioning of the general description of the nature of cellulose and cellulose interactions initiated by Professor Björn Lindman, based on generic physicochemical reasoning about surfactants and polymers. This dispute, which became known as "the Lindman hypothesis", highlights the importance of hydrophobic interactions in cellulose systems and that cellulose is an amphiphilic polymer. This paper elaborates on Björn Lindman's contribution to the subject, which has caused the scientific community to revisit cellulose and reconsider certain phenomena from other perspectives.
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Affiliation(s)
- Magnus Norgren
- Surface and Colloid Engineering, FSCN Research Centre, Mid Sweden University, SE-851 70 Sundsvall, Sweden
| | - Carolina Costa
- Surface and Colloid Engineering, FSCN Research Centre, Mid Sweden University, SE-851 70 Sundsvall, Sweden
| | - Luís Alves
- Department of Chemical Engineering, CIEPQPF-Chemical Processes and Forest Products Engineering Research Centre, University of Coimbra, Pólo II-R. Silvio Lima, 3030-790 Coimbra, Portugal
| | - Alireza Eivazi
- Surface and Colloid Engineering, FSCN Research Centre, Mid Sweden University, SE-851 70 Sundsvall, Sweden
| | - Christina Dahlström
- Surface and Colloid Engineering, FSCN Research Centre, Mid Sweden University, SE-851 70 Sundsvall, Sweden
| | - Ida Svanedal
- Surface and Colloid Engineering, FSCN Research Centre, Mid Sweden University, SE-851 70 Sundsvall, Sweden
| | - Håkan Edlund
- Surface and Colloid Engineering, FSCN Research Centre, Mid Sweden University, SE-851 70 Sundsvall, Sweden
| | - Bruno Medronho
- Surface and Colloid Engineering, FSCN Research Centre, Mid Sweden University, SE-851 70 Sundsvall, Sweden
- MED-Mediterranean Institute for Agriculture, Environment and Development, CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal
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23
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Välisalmi T, Roas-Escalona N, Meinander K, Mohammadi P, Linder MB. Highly Hydrophobic Films of Engineered Silk Proteins by a Simple Deposition Method. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:4370-4381. [PMID: 36926896 PMCID: PMC10061925 DOI: 10.1021/acs.langmuir.2c03442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 03/07/2023] [Indexed: 06/18/2023]
Abstract
Molecular engineering of protein structures offers a uniquely versatile route for novel functionalities in materials. Here, we describe a method to form highly hydrophobic thin films using genetically engineered spider silk proteins. We used structurally engineered protein variants containing ADF3 and AQ12 spider silk sequences. Wetting properties were studied using static and dynamic contact angle measurements. Solution conditions and the surrounding humidity during film preparation were key parameters to obtain high hydrophobicity, as shown by contact angles in excess of 120°. Although the surface layer was highly hydrophobic, its structure was disrupted by the added water droplets. Crystal-like structures were found at the spots where water droplets had been placed. To understand the mechanism of film formation, different variants of the proteins, the topography of the films, and secondary structures of the protein components were studied. The high contact angle in the films demonstrates that the conformations that silk proteins take in the protein layer very efficiently expose their hydrophobic segments. This work reveals a highly amphiphilic nature of silk proteins and contributes to an understanding of their assembly mechanisms. It will also help in designing diverse technical uses for recombinant silk.
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Affiliation(s)
- Teemu Välisalmi
- Department
of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, FI-00076 Aalto, Finland
- Centre
of Excellence in Life-Inspired Hybrid Materials (LIBER), Aalto University, Post Office Box 16100, 00076 Aalto, Finland
| | - Nelmary Roas-Escalona
- Department
of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, FI-00076 Aalto, Finland
- Centre
of Excellence in Life-Inspired Hybrid Materials (LIBER), Aalto University, Post Office Box 16100, 00076 Aalto, Finland
| | - Kristoffer Meinander
- Department
of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, FI-00076 Aalto, Finland
- Centre
of Excellence in Life-Inspired Hybrid Materials (LIBER), Aalto University, Post Office Box 16100, 00076 Aalto, Finland
| | - Pezhman Mohammadi
- VTT
Technical Research Centre of Finland, Limited (VTT), FI-02044 Espoo, Finland
- Centre
of Excellence in Life-Inspired Hybrid Materials (LIBER), Aalto University, Post Office Box 16100, 00076 Aalto, Finland
| | - Markus B. Linder
- Department
of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, FI-00076 Aalto, Finland
- Centre
of Excellence in Life-Inspired Hybrid Materials (LIBER), Aalto University, Post Office Box 16100, 00076 Aalto, Finland
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24
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Dai H, Luo Y, Huang Y, Ma L, Chen H, Fu Y, Yu Y, Zhu H, Wang H, Zhang Y. Recent advances in protein-based emulsions: The key role of cellulose. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Li Z, Hu W, Dong J, Azi F, Xu X, Tu C, Tang S, Dong M. The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Astaxanthin-Loaded Pickering Emulsions Stabilized by Nanofibrillated Cellulose: Impact on Emulsion Characteristics, Digestion Behavior, and Bioaccessibility. Polymers (Basel) 2023; 15:polym15040901. [PMID: 36850184 PMCID: PMC9959445 DOI: 10.3390/polym15040901] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/03/2023] [Accepted: 02/07/2023] [Indexed: 02/16/2023] Open
Abstract
Astaxanthin (AX) is one of the major bioactives that has been found to have strong antioxidant properties. However, AX tends to degrade due to its highly unsaturated structure. To overcome this problem, a Pickering O/W emulsion using nanofibrillated cellulose (NFC) as an emulsifier was investigated. NFC was used because it is renewable, biodegradable, and nontoxic. The 10 wt% O/W emulsions with 0.05 wt% AX were prepared with different concentrations of NFC (0.3-0.7 wt%). After 30 days of storage, droplet size, ζ-potential values, viscosity, encapsulation efficiency (EE), and color were determined. The results show that more stable emulsions are formed with increasing NFC concentrations, which can be attributed to the formulation of the NFC network in the aqueous phase. Notably, the stability of the 0.7 wt% NFC-stabilized emulsion was high, indicating that NFC can improve the emulsion's stability. Moreover, it was found that fat digestibility and AX bioaccessibility decreased with increasing NFC concentrations, which was due to the limitation of lipase accessibility. In contrast, the stability of AX increased with increasing NFC concentrations, which was due to the formation of an NFC layer that acted as a barrier and prevented the degradation of AX during in vitro digestion. Therefore, high concentrations of NFC are useful for functional foods delivering satiety instead of oil-soluble bioactives.
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27
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Production of nanostructured systems: Main and innovative techniques. Drug Discov Today 2023; 28:103454. [PMID: 36402265 DOI: 10.1016/j.drudis.2022.103454] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 09/24/2022] [Accepted: 11/11/2022] [Indexed: 11/18/2022]
Abstract
In the constant search for the development of more-specific and more-selective drugs, especially with regard to the challenge of encapsulating hydrophilic molecules, polymer nanotechnologies are remarkable for their biocompatible and biodegradable properties. The most-used nanoencapsulation methods consist of emulsification procedures, where emulsified droplets of a given polymer and drug solidify into nanoparticles after solvent extraction from the polymeric phase. This review introduces conventional emulsification methods but also highlights new emulsification technologies such as microfluidics, membrane emulsification and other techniques, including spray drying, inkjet printing and electrospraying.
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28
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Martins D, Dourado F, Gama M. Effect of ionic strength, pH and temperature on the behaviour of re-dispersed BC:CMC - A comparative study with xanthan gum. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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Wang F, Li C, Wang H, Yu L, Zhang F, Linhardt RJ. Amphiphilic O(Phe-r-Glu) oligopeptides randomly polymerized via papain exhibiting a pH-insensitive emulsification property. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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30
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Emulsion Stabilization Strategies for Tailored Isocyanate Microcapsules. Polymers (Basel) 2023; 15:polym15020403. [PMID: 36679282 PMCID: PMC9865233 DOI: 10.3390/polym15020403] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 01/08/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
We report on the stabilization of an oil-in-water (O/W) emulsion to, combined with interfacial polymerization, produce core-shell polyurea microcapsules (MCs) containing isophorone diisocyanate (IPDI). These will act as crosslinkers for mono-component adhesives. The emulsion stabilization was evaluated using three types of stabilizers, a polysaccharide (gum arabic) emulsifier, a silicone surfactant (Dabco®DC193), a rheology modifier (polyvinyl alcohol), and their combinations. Emulsion sedimentation studies, optical microscopy observation, and scanning electron microscopy enabled us to assess the emulsions stability and droplet size distribution and correlate them to the MCs morphology. Fourier transform infrared spectroscopy and thermogravimetric analysis revealed the MCs composition and enabled us to evaluate the encapsulation yield. All stabilizers, except DC193, led to spherical, loose, and core-shelled MCs. The rheology modifier, which increases the continuous phase viscosity, reduces the emulsion droplets sedimentation, keeping their size constant during the MCs' synthesis. This allowed us to obtain good quality MCs, with a smaller average diameter, of approximately 40.9 µm mode, a narrower size distribution and 46 wt% of encapsulated IPDI. We show the importance of the emulsion stability to tune the MCs morphology, size, and size distribution, which are critical for improved homogeneity and performance when used, e.g., in natural and synthetic adhesive formulations industry.
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31
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Encapsulation of Thymol and Eugenol Essential Oils Using Unmodified Cellulose: Preparation and Characterization. Polymers (Basel) 2022; 15:polym15010095. [PMID: 36616445 PMCID: PMC9824510 DOI: 10.3390/polym15010095] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 12/22/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Essential oils (EOs) are volatile natural organic compounds, which possess pesticidal properties. However, they are vulnerable to heat and light, limiting their range of applications. Encapsulation of EOs is a useful approach to overcome some of these limitations. In this study, a novel emulsification technique is utilized for encapsulation of thymol (TY) and eugenol (EU) (EOs) within microcapsules with an unmodified cellulose shell. Use of low cost materials and processes can be beneficial in agricultural applications. In the encapsulation process, unmodified cellulose was dissolved in 7% aqueous NaOH at low temperature, regenerated to form a dispersion of cellulose hydrogels, which was rigorously mixed with the EOs by mechanical mixing followed by high-pressure homogenization (HPH). Cellulose:EO ratios of 1:1 and 1:8 utilizing homogenization pressures of 5000, 10,000 and 20,000 psi applied in a microfluidizer were studied. Light microscopy, high-resolution cryogenic scanning electron microscopy (cryo-SEM) and Fourier transform infrared spectroscopy (FTIR) revealed successful fabrication of EO-loaded capsules in size range of 1 to ~8 µm. Stability analyses showed highly stabilized oil in water (O/W) emulsions with instability index close to 0. The emulsions exhibited anti-mold activity in post-harvest alfalfa plants, with potency affected by the cellulose:EO ratio as well as the EO type; TY showed the highest anti-mold activity. Taken together, this study showed potential for anti-fungal activity of cellulose-encapsulated EOs in post-harvest hay.
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32
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Chen Q, Yang H, Liu Y, Yu K, Zhao D. Toward an improved understanding of emulsion stabilization at elevated temperatures by direct visualization and reversibility analysis. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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33
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Jeyhani M, Navi M, Chan KWY, Kieda J, Tsai SSH. Water-in-water droplet microfluidics: A design manual. BIOMICROFLUIDICS 2022; 16:061503. [PMID: 36406338 PMCID: PMC9674389 DOI: 10.1063/5.0119316] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Accepted: 11/03/2022] [Indexed: 06/16/2023]
Abstract
Droplet microfluidics is utilized in a wide range of applications in biomedicine and biology. Applications include rapid biochemical analysis, materials generation, biochemical assays, and point-of-care medicine. The integration of aqueous two-phase systems (ATPSs) into droplet microfluidic platforms has potential utility in oil-free biological and biomedical applications, namely, reducing cytotoxicity and preserving the native form and function of costly biomolecular reagents. In this review, we present a design manual for the chemist, biologist, and engineer to design experiments in the context of their biological applications using all-in-water droplet microfluidic systems. We describe the studies achievable using these systems and the corresponding fabrication and stabilization methods. With this information, readers may apply the fundamental principles and recent advancements in ATPS droplet microfluidics to their research. Finally, we propose a development roadmap of opportunities to utilize ATPS droplet microfluidics in applications that remain underexplored.
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34
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Chen Y, Duan Y, Zhao H, Liu K, Liu Y, Wu M, Lu P. Preparation of Bio-Based Foams with a Uniform Pore Structure by Nanocellulose/Nisin/Waterborne-Polyurethane-Stabilized Pickering Emulsion. Polymers (Basel) 2022; 14:polym14235159. [PMID: 36501553 PMCID: PMC9738286 DOI: 10.3390/polym14235159] [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: 10/18/2022] [Revised: 11/18/2022] [Accepted: 11/23/2022] [Indexed: 11/30/2022] Open
Abstract
Bio-based porous materials can reduce energy consumption and environmental impact, and they have a possible application as packaging materials. In this study, a bio-based porous foam was prepared by using a Pickering emulsion as a template. Nisin and waterborne polyurethane (WPU) were used for physical modification of 2,2,6,6-tetramethyl piperidine-1-oxyl-oxidized cellulose nanocrystals (TOCNC). The obtained composite particles were applied as stabilizers for acrylated epoxidized soybean oil (AESO) Pickering emulsion. The stability of the emulsion was characterized by determination of the rheological properties and microscopic morphology of the emulsion. The emulsion stabilized by composite particles showed better stability compared to case when TOCNC were used. The porous foam was obtained by heating a composite-particles-stabilized Pickering emulsion at 90 °C for 2 h. SEM (scanning electron microscopy) images showed that the prepared foam had uniformly distributed pores. In addition, the thermal conductivity of the foam was 0.33 W/m·k, which was a significant decrease compared to the 3.92 W/m·k of the TOCNC foam. The introduction of nisin and WPU can reduce the thermal conductivity of the foam, and the physically modified, TOCNC-stabilized Pickering emulsion provides an effective means to preparing bio-based porous materials.
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35
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Liu L, Ode Boni BO, Ullah MW, Qi F, Li X, Shi Z, Yang G. Cellulose: A promising and versatile Pickering emulsifier for healthy foods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2142940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Li Liu
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
- Medical Research Center, Affiliated Hospital of North Sichuan Medical College, Nanchong, China
| | - Biaou Oscar Ode Boni
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Muhammad Wajid Ullah
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, China
| | - Fuyu Qi
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Xiaohong Li
- State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai Institute of Ceramics, Chinese Academy of Sciences, Shanghai, China
| | - Zhijun Shi
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Guang Yang
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
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36
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Liao W, Gharsallaoui A, Dumas E, Elaissari A. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate. Compr Rev Food Sci Food Saf 2022; 21:5291-5317. [PMID: 36301626 DOI: 10.1111/1541-4337.13062] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 09/21/2022] [Accepted: 10/03/2022] [Indexed: 01/28/2023]
Abstract
Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CAS-stabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.
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Affiliation(s)
- Wei Liao
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Adem Gharsallaoui
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon 1, CNRS, ISA-UMR 5280, Villeurbanne, France
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37
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Hamal EK, Alfassi G, Khalfin R, Rein DM, Cohen Y. Structural Insights into Cellulose-Coated Oil in Water Emulsions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:11171-11179. [PMID: 36069748 PMCID: PMC9494939 DOI: 10.1021/acs.langmuir.2c00947] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Cellulose is a renewable biopolymer, abundant on Earth, with a multi-level supramolecular structure. There has been significant interest and advancement in utilizing natural cellulose to stabilize emulsions. In our research, we develop and examine oil in water emulsions surrounded by unmodified cellulose as microreactors for the process of transformation of cellulose into valuable chemicals such as biodiesel. This study presents morphological characterization of cellulose-coated emulsions that can be used for such purposes. Cryogenic-scanning electron microscopy imaging along with light microscopy and light scattering reveals a multi-layer inner structure: an oil core surrounded by a porous cellulose hydrogel shell, coated by an outer shell of regenerated cellulose. Measurements of small-angle X-ray scattering provide quantification of the nano-scale structure within the porous cellulose hydrogel inner shell of the emulsion particle. These characteristics are relevant to utilization of cellulose-coated emulsions in various applications such as controlled release and as hosts for enzymatic biotechnological reactions.
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Affiliation(s)
- Ester Korkus Hamal
- Department
of Chemical Engineering, Technion—Israel
Institute of Technology, Haifa 3200003, Israel
- Email
address:
| | - Gilad Alfassi
- Department
of Biotechnology Engineering, ORT Braude
College, Karmiel 2161002, Israel
| | - Rafail Khalfin
- Department
of Chemical Engineering, Technion—Israel
Institute of Technology, Haifa 3200003, Israel
| | - Dmitry M. Rein
- Department
of Chemical Engineering, Technion—Israel
Institute of Technology, Haifa 3200003, Israel
| | - Yachin Cohen
- Department
of Chemical Engineering, Technion—Israel
Institute of Technology, Haifa 3200003, Israel
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38
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Kanai N, Sakai T, Yamada K, Kumagai S, Kawamura I. Using cellulose nanofibers isolated from waste hop stems to stabilize dodecane or olive oil-in-water Pickering emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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Costa C, Medronho B, Filipe A, Romano A, Lindman B, Edlund H, Norgren M. On the formation and stability of cellulose-based emulsions in alkaline systems: Effect of the solvent quality. Carbohydr Polym 2022; 286:119257. [DOI: 10.1016/j.carbpol.2022.119257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 02/11/2022] [Accepted: 02/11/2022] [Indexed: 11/25/2022]
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40
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Ozogul Y, Karsli GT, Durmuş M, Yazgan H, Oztop HM, McClements DJ, Ozogul F. Recent developments in industrial applications of nanoemulsions. Adv Colloid Interface Sci 2022; 304:102685. [PMID: 35504214 DOI: 10.1016/j.cis.2022.102685] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 02/07/2023]
Abstract
Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-life, and functional performance of commercial products. Nanoemulsions are thermodynamically unstable colloidal dispersions that consist of at least two immiscible liquids (typically oil and water), as well as various stabilizers (including emulsifiers, texture modifiers, ripening inhibitors, and weighting agents). They have unique properties that make them particularly suitable for some applications, including their small droplet size, high surface area, good physical stability, rapid digestibility, and high bioavailability. This article reviews recent developments in the formulation, fabrication, functional performance, and gastrointestinal fate of nanoemulsions suitable for use in the pharmaceutical, cosmetic, nutraceutical, and food industries, as well as providing an overview of regulatory and health concerns. Nanoemulsion-based delivery systems can enhance the water-dispersibility, stability, and bioavailability of hydrophobic bioactive compounds. Nevertheless, they must be carefully formulated to obtain the required functional attributes. In particular, the concentration, size, charge, and physical properties of the nano-droplets must be taken into consideration for each specific application. Before launching a nanoscale product onto the market, determination of physicochemical characteristics of nanoparticles and their potential health and environmental risks should be evaluated. In addition, legal, consumer, and economic factors must also be considered when creating these systems.
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Affiliation(s)
- Yesim Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey.
| | | | - Mustafa Durmuş
- Cukurova University, Seafood Processing Technology, Adana, Turkey
| | - Hatice Yazgan
- Cukurova University, Faculty of Ceyhan Veterinary Medicine, Department of Food Hygiene and Technology of Veterinary Medicine, Adana, Turkey
| | - Halil Mecit Oztop
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| | | | - Fatih Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey
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41
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Moita VHC, Duarte ME, Kim SW. Functional roles of xylanase enhancing intestinal health and growth performance of nursery pigs by reducing the digesta viscosity and modulating the mucosa-associated microbiota in the jejunum. J Anim Sci 2022; 100:skac116. [PMID: 35404463 PMCID: PMC9115903 DOI: 10.1093/jas/skac116] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Accepted: 04/07/2022] [Indexed: 12/31/2022] Open
Abstract
This study was conducted to investigate the functional roles of an endo-β-1,4-xylanase on the intestinal health and growth performance of nursery pigs. A total of 60 pigs (21 d old, 6.9 ± 0.8 kg body weight [BW]) were allotted based on a randomized complete block design with sex and initial BW as blocks. Dietary treatments had nutrients meeting the requirements with increasing levels of endo-β-1,4-xylanase (0, 220, 440, 880, 1,760 xylanase unit [XU] per kg feed) and fed to pigs in three phases (phases 1, 2, and 3 for 10, 14, and 14 d, respectively). Titanium dioxide (0.4%) was added to the phase 3 diets as an indigestible marker. On day 38, all pigs were euthanized to collect ileal digesta to measure apparent ileal digestibility (AID), jejunal digesta to measure viscosity, and jejunal mucosa to evaluate intestinal health. Data were analyzed using the MIXED procedure for polynomial contrasts and the NLMIXED procedure for broken line analysis of SAS. Increasing xylanase in the nursery diets reduced (linear, P < 0.05) the digesta viscosity in the jejunum. Increasing xylanase tended to reduce the relative abundance of Cupriavidus (P = 0.073) and Megasphaera (P = 0.063); tended to increase the relative abundance of Succinivibrio (P = 0.076) and Pseudomonas (P = 0.060); and had a quadratic effect (P < 0.05) on the relative abundance of Acinetobacter (maximum: 2.01% at 867 XU per kg feed). Xylanase from 0 to 1,087 XU per kg feed reduced (P < 0.05) jejunal malondialdehyde. Xylanase from 0 to 1,475 XU per kg feed increased (P < 0.05) the AID of neutral detergent fiber. Increasing xylanase increased (P < 0.05) the AID of ether extract and tended to increase (P = 0.058) the AID of crude protein. Increasing xylanase did not affect growth performance on overall period, whereas xylanase from 0 to 736 XU per kg feed increased (P < 0.05) average daily gain (ADG) during days 31 to 38. In conclusion, xylanase supplementation showed benefits on intestinal health by reducing digesta viscosity, the relative abundance of potentially harmful bacteria, and the oxidative stress in the jejunal mucosa, collectively enhancing intestinal morphology and the AID of nutrients. Xylanase supplementation at a range of 750 to 1,500 XU per kg feed provided benefits associated with reduced oxidative stress, increased nutrient digestibility, resulting in potential improvement on growth performance of nursery pigs by increasing the average daily feed intake and moderately improving the ADG throughout the last week of feeding.
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Affiliation(s)
- Vitor Hugo C Moita
- Department of Animal Science, North Carolina State University, Raleigh, NC 27695, USA
| | - Marcos Elias Duarte
- Department of Animal Science, North Carolina State University, Raleigh, NC 27695, USA
| | - Sung Woo Kim
- Department of Animal Science, North Carolina State University, Raleigh, NC 27695, USA
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Comparison in Content of Total Polyphenol, Flavonoid, and Antioxidant Capacity from Different Organs and Extruded Condition of Moringa oleifera Lam. Processes (Basel) 2022. [DOI: 10.3390/pr10050819] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
Recently, interest in exploring phytochemicals with health benefits has grown significantly. In this research, we aimed to develop the processing profile and functionality of Moringa oleifera Lam. Here, we implemented biopolymer-mediated extrudate formulations of M. oleifera (leaves, seed, and husk) in order to enhance the phenolic, flavonoid, and antioxidant capacity. The formulation-1 (F1) was prepared for leaves, seed, and husk using biopolymers (10% w/w), namely: whey protein isolate (10% w/w) and lecithin (5% w/w) with vitamin E (2% w/w). The formulation-2 (F2) was composed of lecithin (5% w/w) with ascorbyl palmitate (10% w/w) and vitamin E (2% w/w), processed by hot-melt extrusion (HME). It was observed that the total phenol and flavonoid contents were persistent in the lecithin-mediated F2 formulation of leaves, seed, and husk. Likewise, antioxidant capacity was significantly stayed in the F2 formulation of all organs, compared to the extrudate and control. The IC50 values revealed that the leaves of the F2 formulation showed strong free radical scavenging capacity compared to the F2 formulation of seed and husk. It was concluded that the F2 formulation could be used in the different parts of M. oleifera processing to boost functionality.
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Lian X, Song C, Wang Y. Regulating the Oil-Water Interface to Construct Double Emulsions: Current Understanding and Their Biomedical Applications. Chem Res Chin Univ 2022. [DOI: 10.1007/s40242-022-2019-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Amiri-Rigi A, Abbasi S, Emmambux MN. Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2059808] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Atefeh Amiri-Rigi
- Food Research Laboratory, Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | - Soleiman Abbasi
- Food Colloids and Rheology Laboratory, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohammad Naushad Emmambux
- Food Research Laboratory, Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
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Alara OR, Abdurahman NH, Tade MO, Ali HA, Alao KT. Demulsifier: An Important Agent in Breaking Crude Oil Emulsions. Chem Eng Technol 2022. [DOI: 10.1002/ceat.202100556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Oluwaseun Ruth Alara
- Universiti Malaysia Pahang Department of Chemical Engineering College of Engineering 26300 Gambang Pahang Malaysia
| | - Nour Hamid Abdurahman
- Universiti Malaysia Pahang Department of Chemical Engineering College of Engineering 26300 Gambang Pahang Malaysia
| | - Moses Oludayo Tade
- Curtin University Department of Chemical Engineering GPO Box U1987 6845 Perth WA Australia
| | - Hassan Alsaggaf Ali
- Eastern Unity Technology Suite 01, 12th Floor Plaza, 138 Annex Hotel Maya, Jalan Ampang 50450 Kuala Lumpur Malaysia
| | - Kehinde Temitope Alao
- Universiti Malaysia Pahang Department of Chemical Engineering College of Engineering 26300 Gambang Pahang Malaysia
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Encapsulation of β-Carotene in Oil-in-Water Emulsions Containing Nanocellulose: Impact on Emulsion Properties, In Vitro Digestion, and Bioaccessibility. Polymers (Basel) 2022; 14:polym14071414. [PMID: 35406288 PMCID: PMC9003268 DOI: 10.3390/polym14071414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 03/25/2022] [Accepted: 03/28/2022] [Indexed: 02/07/2023] Open
Abstract
The objective of this study was to explore the influence of nanocellulose type (nanocrystalline cellulose (NCC) and nanofibrillated cellulose (NFC)) and concentrations (0.05–0.20%, w/w) on the physicochemical properties, microstructure, and in vitro digestion of β-carotene loaded emulsions and β-carotene bioaccessibility. The optimum conditions for the formation of stable β-carotene loaded emulsions were found when NCC was used as a stabilizer at a concentration of 0.2% w/w. This was due to the rod-shaped structure of NCC, which led to more stable emulsions with smaller droplet size and reduced flocculation. During the in vitro gastrointestinal digestion, NFC emulsions at increased concentrations were found to retard free fatty acid (FFA) release from the emulsions and reduce the bioaccessibility of β-carotene. On the other hand, NCC emulsions at concentrations of 0.2% w/w promoted lipolysis and demonstrated highest β-carotene bioavailability. Hence, these emulsions could be used for the delivery of β-carotene with potential applications in the development of functional foods and nutraceuticals.
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Martínez-Martí J, Quiles A, Moraga G, Llorca E, Hernando I. High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers. Foods 2022; 11:foods11070994. [PMID: 35407081 PMCID: PMC8997458 DOI: 10.3390/foods11070994] [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: 02/04/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 12/10/2022] Open
Abstract
The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (HIPEs) using unmodified CP at different concentrations to valorize citrus by-products. The synergic effect of pea protein isolate (PPI) with CP to stabilize the HIPEs was also studied. HIPEs structure was analyzed using rheological and microscopy studies as well as color and physical stability of the emulsions. According to rheological data, all samples exhibited a solid-like behavior, as elastic modulus (G’) was higher than viscous modulus (G’’) within the viscoelastic linear region; as % CP and % PPI increased, greater values of G’ and apparent viscosity (η) were achieved. Microscopic images showed that oil droplets had a polyhedral shape and were enclosed by a thin layer of CP and PPI. Increasing concentrations of CP and PPI enhanced oil droplets packaging. Emulsions’ physical stability was better when adding PPI. The results showed that stable HIPEs with 1.25% of CP and PPI over 0.5% can be obtained. These HIPEs could be used to formulate emulsions for food applications, such as mayonnaises, fillings, or creams.
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Abstract
Cardamom essential oil (EO) is a rare oil of high scientific and economic interest due to its biofunctionality. This work aims to stabilize the EO by Pickering emulsions with nanocellulose, in the form of nanocrystals (CNC) or nanofibers (CNF), and to investigate the stability and chemical and physical interactions involved in the process. The emulsions were characterized by droplet size, morphology, stability, surface charges, Fourier transform infrared spectroscopy, FT-Raman, nuclear magnetic resonance, and scanning electron microscopy. Stable emulsions were prepared with cellulose morphologies and CNCs resulted in a 34% creaming index, while CNFs do not show instability. Emulsions indicate a possible interaction between nanocellulose, α-terpinyl acetate, and 1,8-cineole active essential oil compounds, where α-terpinyl acetate would be inside the drop and 1,8-cineole is more available to interact with cellulose. The interaction intensity depended on the morphology, which might be due to the nanocellulose’s self-assembly around oil droplets and influence on oil availability and future application. This work provides a systematic picture of cardamomum derived essential oil Pickering emulsion containing nanocellulose stabilizers’ formation and stability, which can further be extended to other value-added oils and can be an alternative for the delivery of cardamom essential oil for biomedical, food, cosmetics, and other industries.
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Peito S, Peixoto D, Ferreira-Faria I, Margarida Martins A, Margarida Ribeiro H, Veiga F, Marto J, Cláudia Santos A. Nano- and microparticle-stabilized Pickering emulsions designed for topical therapeutics and cosmetic applications. Int J Pharm 2022; 615:121455. [PMID: 35031412 DOI: 10.1016/j.ijpharm.2022.121455] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 01/03/2022] [Accepted: 01/05/2022] [Indexed: 12/16/2022]
Abstract
Pickering emulsions are systems composed of two immiscible fluids, which are stabilized by solid organic or inorganic particles. These solid particles include a broad range of particles that can be used to stabilize Pickering emulsions. An improved resistance against coalescence and lower toxicity, against conventional emulsions stabilized by surfactants, make Pickering emulsions suitable candidates for numerous applications, such as catalysis, food, oil recovery, cosmetics, and pharmaceutical industries. In this article, we give an overview of Pickering emulsions focusing on topical applications. First, we reference the parameters that influence the stabilization of Pickering emulsions. Second, we discuss some of the already investigated topical applications of nano- and microparticles used to stabilize Pickering emulsions. Afterwards, we consider some of the most promising stabilizers of Pickering emulsions for topical applications. Ultimately, we carried out a brief analysis of toxicity and advances in future perspectives, highlighting the promising use of these emulsions in cosmetics and dermopharmaceutical formulations.
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Affiliation(s)
- Sofia Peito
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Polo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Diana Peixoto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Polo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; REQUIMTE/LAQV, Group of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Coimbra, Portugal
| | - Inês Ferreira-Faria
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Polo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Ana Margarida Martins
- Research Institute for Medicine (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisbon, Portugal
| | - Helena Margarida Ribeiro
- Research Institute for Medicine (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisbon, Portugal
| | - Francisco Veiga
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Polo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; REQUIMTE/LAQV, Group of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Coimbra, Portugal
| | - Joana Marto
- Research Institute for Medicine (iMed.ULisboa), Faculty of Pharmacy, Universidade de Lisboa, 1649-003 Lisbon, Portugal
| | - Ana Cláudia Santos
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Polo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; REQUIMTE/LAQV, Group of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Coimbra, Portugal.
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50
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Engineering surface amphiphilicity of polymer nanostructures. Prog Polym Sci 2022. [DOI: 10.1016/j.progpolymsci.2021.101489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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