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Pei J, Palanisamy CP, Natarajan PM, Umapathy VR, Roy JR, Srinivasan GP, Panagal M, Jayaraman S. Curcumin-loaded polymeric nanomaterials as a novel therapeutic strategy for Alzheimer's disease: A comprehensive review. Ageing Res Rev 2024; 99:102393. [PMID: 38925479 DOI: 10.1016/j.arr.2024.102393] [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: 06/03/2024] [Revised: 06/18/2024] [Accepted: 06/21/2024] [Indexed: 06/28/2024]
Abstract
Alzheimer's disease (AD) stands as a formidable challenge in modern medicine, characterized by progressive neurodegeneration, cognitive decline, and memory impairment. Despite extensive research, effective therapeutic strategies remain elusive. The antioxidant, anti-inflammatory, and neuroprotective properties of curcumin, found in turmeric, have demonstrated promise. The poor bioavailability and rapid systemic clearance of this drug limit its clinical application. This comprehensive review explores the potential of curcumin-loaded polymeric nanomaterials as an innovative therapeutic avenue for AD. It delves into the preparation and characteristics of diverse polymeric nanomaterial platforms, including liposomes, micelles, dendrimers, and polymeric nanoparticles. Emphasis is placed on how these platforms enhance curcumin's bioavailability and enable targeted delivery to the brain, addressing critical challenges in AD treatment. Mechanistic insights reveal how these nanomaterials modulate key AD pathological processes, including amyloid-beta aggregation, tau phosphorylation, oxidative stress, and neuroinflammation. The review also highlighted the preclinical studies demonstrate reduced amyloid-beta plaques and neuroinflammation, alongside improved cognitive function, while clinical trials show promise in enhancing curcumin's bioavailability and efficacy in AD. Additionally, it addresses the challenges of clinical translation, such as regulatory issues, large-scale production, and long-term stability. By synthesizing recent advancements, this review underscores the potential of curcumin-loaded polymeric nanomaterials to offer a novel and effective therapeutic approach for AD, aiming to guide future research and development in this field.
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Affiliation(s)
- JinJin Pei
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C, Shaanxi Province Key Laboratory of Bio-Resources, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong 723001, China
| | - Chella Perumal Palanisamy
- Department of Chemical Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Prabhu Manickam Natarajan
- Department of Clinical Sciences, Center of Medical and Bio-allied Health Sciences and Research, College of Dentistry, Ajman University, Ajman, United Arab Emirates
| | - Vidhya Rekha Umapathy
- Department of Public Health Dentistry, Thai Moogambigai Dental College and Hospital, Dr. MGR Educational and Research Institute, Chennai 600 107, Tamil Nadu, India
| | - Jeane Rebecca Roy
- Department of Anatomy, Bhaarath Medical College and hospital, Bharath Institute of Higher Education and Research (BIHER), Chennai, Tamil Nadu 600073, India
| | - Guru Prasad Srinivasan
- Centre for Global Health Research, Saveetha Medical College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, India
| | - Mani Panagal
- Department of Biotechnology, Annai College of Arts and Science, Kovilacheri, Kumbakonam, Tamil Nadu 612503, India
| | - Selvaraj Jayaraman
- Centre of Molecular Medicine and Diagnostics (COMManD), Department of Biochemistry, Saveetha Dental College & Hospital, Saveetha Institute of Medical & Technical Sciences, Saveetha University, Chennai 600077, India.
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Saavedra-Leos Z, Carrizales-Loera A, Lardizábal-Gutiérrez D, López-Martínez LA, Leyva-Porras C. Exploring the Equilibrium State Diagram of Maltodextrins across Diverse Dextrose Equivalents. Polymers (Basel) 2024; 16:2014. [PMID: 39065331 PMCID: PMC11280782 DOI: 10.3390/polym16142014] [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: 06/01/2024] [Revised: 06/28/2024] [Accepted: 07/11/2024] [Indexed: 07/28/2024] Open
Abstract
This study investigates the equilibrium state diagram of maltodextrins with varying dextrose equivalents (DE 10 and 30) for quercetin microencapsulation. Using XRD, SEM, and optical microscopy, three transition regions were identified: amorphous (aw 0.07-0.437), semicrystalline (aw 0.437-0.739), and crystalline (aw > 0.739). In the amorphous region, microparticles exhibit a spherical morphology and a fluffy, pale-yellow appearance, with Tg values ranging from 44 to -7 °C. The semicrystalline region shows low-intensity diffraction peaks, merged spherical particles, and agglomerated, intense yellow appearance, with Tg values below 2 °C. The crystalline region is characterized by fully collapsed microstructures and a continuous, solid material with intense yellow color. Optimal storage conditions are within the amorphous region at 25 °C, aw 0.437, and a water content of 1.98 g H2O per g of dry powder. Strict moisture control is required at higher storage temperatures (up to 50 °C) to prevent microstructural changes. This research enhances understanding of maltodextrin behavior across diverse dextrose equivalents, aiding the development of stable microencapsulated products.
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Affiliation(s)
- Zenaida Saavedra-Leos
- Multidisciplinary Academic Unit, Altiplano Region (COARA), Autonomous University of San Luis Potosi, Carretera a Cedral km 5+600, Matehuala 78700, Mexico; (Z.S.-L.); (A.C.-L.)
| | - Anthony Carrizales-Loera
- Multidisciplinary Academic Unit, Altiplano Region (COARA), Autonomous University of San Luis Potosi, Carretera a Cedral km 5+600, Matehuala 78700, Mexico; (Z.S.-L.); (A.C.-L.)
| | - Daniel Lardizábal-Gutiérrez
- Advanced Materials Research Center (CIMAV), Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico;
| | - Laura Araceli López-Martínez
- Academic Coordination of the Western High Plateau Region, Autonomous University of San Luis Potosi, Salinas de Hidalgo 78600, Mexico;
| | - César Leyva-Porras
- Advanced Materials Research Center (CIMAV), Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico;
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Zanela J, Shirai MA, Olivato JB, Casagrande M, Canonico CM, Wagner Júnior A, Yamashita F. Active Biodegradable Starch/PBAT-poly(butylene adipate-co-terephthalate) Film with Eucalyptus citriodora Essential Oil Incorporation. Foods 2024; 13:2104. [PMID: 38998610 PMCID: PMC11241364 DOI: 10.3390/foods13132104] [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: 05/29/2024] [Revised: 06/25/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
Plastic pollution and the reduction in synthetic food additives are demands that emerge from consumers, leading to the development of biodegradable plastic materials. The use of essential oils-EOs-has been researched because it is a natural product with antioxidant properties. Due to its nature, EO is composed of volatile compounds that can be lost during extrusion. The aim of this work was to produce active biodegradable starch/PBAT films with the incorporation of neat Eucalyptus citriodora EO (0.5, 1.0, and 1.5%) or EO microencapsulated by spray drying (2.5, 5.0, and 7.5%), aiming at the protection of the EO. The produced films showed adequate mechanical properties (tensile strength ranged from 5.72 to 7.54 MPa and the elongation at break ranged from 319 to 563%). Testing in food simulants showed that the films retained antioxidant activity, being more suitable for use in fatty or non-acid foods, with the microencapsulation process offering protection to the EO during the process.
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Affiliation(s)
- Juliano Zanela
- Department of Food Science and Technology, State University of Londrina, Rod. Celso Garcia Cid (PR 445), Km 380, P.O. Box 6001, Londrina 86051-990, PR, Brazil
- Agronomy School, Federal University of Technology-Paraná, Estrada para Boa Esperança, Km 04, Dois Vizinhos 85660-000, PR, Brazil
| | - Marianne Ayumi Shirai
- Department of Food Technology, Federal University of Technology-Paraná, Londrina 86036-370, PR, Brazil
| | - Juliana Bonametti Olivato
- Pharmaceutical Sciences Department, State University of Ponta Grossa, Av. General Carlos Cavalcante, 4748, Ponta Grossa 84030-900, PR, Brazil
| | - Maira Casagrande
- Agronomy School, Federal University of Technology-Paraná, Estrada para Boa Esperança, Km 04, Dois Vizinhos 85660-000, PR, Brazil
| | - Cristian Medrado Canonico
- Agronomy School, Federal University of Technology-Paraná, Estrada para Boa Esperança, Km 04, Dois Vizinhos 85660-000, PR, Brazil
| | - Américo Wagner Júnior
- Agronomy School, Federal University of Technology-Paraná, Estrada para Boa Esperança, Km 04, Dois Vizinhos 85660-000, PR, Brazil
| | - Fabio Yamashita
- Department of Food Science and Technology, State University of Londrina, Rod. Celso Garcia Cid (PR 445), Km 380, P.O. Box 6001, Londrina 86051-990, PR, Brazil
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4
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Daysita LE, Aulia HR, Pradiva MI, Nandyawati D, Illaningtyas F, Gebrina AD, Mustafawi WZ, Benigna K, Nuraida L, Wulandari N. Characterization and shelf life of synbiotic drink powder from porang ( Amorphophallus muelleri). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1272-1282. [PMID: 38910933 PMCID: PMC11189888 DOI: 10.1007/s13197-023-05894-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/19/2023] [Accepted: 11/04/2023] [Indexed: 06/25/2024]
Abstract
Amorphophallus muelleri BI was included in the Araceae family, which is a type of tuber. It is a tuber with high potential due to its abundant bioactive compounds. Amorphophallus muelleri BI flour (AF) contains a high glucomannan and carbon compounds that serve as nutrients for probiotic bacteria. Although Amorphophallus muelleri BI thrives in Indonesia, its utilization rate in the country remains relatively low and haven't been any studies conducted regarding synbiotic powder from AF. The primary objective of this research is to develop a synergistic beverage enriched with varying concentrations of Amorphophallus muelleri BI as a prebiotic and LA as probiotic (synbiotic). The process starts with culture preparation, synbiotic drink process, synbiotic and microencapsulation, includes the examination of solubility, proximate analysis, calorie content, viability, and shelf life. Results showed that the proximate and solubility had no significant effect. Synbiotic drink powder from AF can be produced using spray dry technology. The highest LA growth was observed when augmenting the AF quantity at a 0.4% concentration, which can be seen from the viability parameter with a value of 7.29 log CFU/g. Samples shelf life at -21 and 3 °C with LA viability critical parameter was determined to be 4 days.
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Affiliation(s)
- Lulu Eki Daysita
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | - Hasna Rahma Aulia
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | - Molina Indah Pradiva
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Dewi Nandyawati
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Fatim Illaningtyas
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | - Amanda Dwi Gebrina
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Wike Zahra Mustafawi
- Research Center for Genetic Engineering, National Research and Innovation Agency, Bogor, Indonesia
| | - Kristin Benigna
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, 16680 Bogor, Indonesia
| | - Lilis Nuraida
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, 16680 Bogor, Indonesia
| | - Nur Wulandari
- Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, 16680 Bogor, Indonesia
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5
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Ribeiro AM, Gonçalves A, Rocha F, Estevinho BN. Statistical simplex centroid experimental design for evaluation of pectin, modified chitosan and modified starch as encapsulating agents on the development of vitamin E-loaded microparticles by spray-drying. Int J Biol Macromol 2024; 269:131792. [PMID: 38677704 DOI: 10.1016/j.ijbiomac.2024.131792] [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: 05/08/2023] [Revised: 03/14/2024] [Accepted: 04/07/2024] [Indexed: 04/29/2024]
Abstract
Vitamin E encapsulation into biopolymer-based microparticles, obtained by spray-drying technology, was proposed to improve the encapsulation efficiency and the controlled release of fat-soluble vitamin. Binary and ternary blends of pectin, modified chitosan and modified starch, modified starch + modified chitosan, modified starch + pectin, modified chitosan + pectin and modified starch + modified chitosan + pectin ((0.33, 0.33, 0.33), (0.70, 0.15, 0.15), (0.15, 0.70, 0.15) and (0.15, 0.15, 0.70)) were proposed to produce and evaluate different carrier-based delivery systems. Vitamin E-loaded microparticles and empty microparticles were created with a product yield between 9 and 49 %. The mean diameter among all microparticles varied between 3.74 ± 0.02 and 421 ± 21 μm (differential volume distribution). Oval, spherical or irregular microparticles, with a variable morphology from a smooth to a high rough surface structure, with concavities, were produced. All vitamin E-loaded microparticles exhibited an encapsulation efficiency higher than 70 %. The slower vitamin E controlled release was observed from microparticles composed by modified chitosan (>36 h), while the faster release was achieved from microparticles individually composed by pectin (39 min). In general, the Fickian diffusion is the main release mechanism involved in the microparticles produced with modified chitosan, other formulations combine also other mechanisms such as swelling.
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Affiliation(s)
- A Marisa Ribeiro
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Antónia Gonçalves
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Fernando Rocha
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Berta N Estevinho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
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6
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Kawecki NS, Chen KK, Smith CS, Xie Q, Cohen JM, Rowat AC. Scalable Processes for Culturing Meat Using Edible Scaffolds. Annu Rev Food Sci Technol 2024; 15:241-264. [PMID: 38211941 DOI: 10.1146/annurev-food-072023-034451] [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] [Indexed: 01/13/2024]
Abstract
There is increasing consumer demand for alternative animal protein products that are delicious and sustainably produced to address concerns about the impacts of mass-produced meat on human and planetary health. Cultured meat has the potential to provide a source of nutritious dietary protein that both is palatable and has reduced environmental impact. However, strategies to support the production of cultured meats at the scale required for food consumption will be critical. In this review, we discuss the current challenges and opportunities of using edible scaffolds for scaling up the production of cultured meat. We provide an overview of different types of edible scaffolds, scaffold fabrication techniques, and common scaffold materials. Finally, we highlight potential advantages of using edible scaffolds to advance cultured meat production by accelerating cell growth and differentiation, providing structure to build complex 3D tissues, and enhancing the nutritional and sensory properties of cultured meat.
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Affiliation(s)
- N Stephanie Kawecki
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Department of Bioengineering, University of California, Los Angeles, Los Angeles, California, USA
| | - Kathleen K Chen
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Department of Chemistry and Biochemistry, University of California, Los Angeles, Los Angeles, California, USA
| | - Corinne S Smith
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Department of Bioengineering, University of California, Los Angeles, Los Angeles, California, USA
| | - Qingwen Xie
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
| | - Julian M Cohen
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
| | - Amy C Rowat
- California NanoSystems Institute, University of California, Los Angeles, Los Angeles, California, USA
- Department of Bioengineering, University of California, Los Angeles, Los Angeles, California, USA
- Department of Integrative Biology and Physiology, University of California, Los Angeles, Los Angeles, California, USA;
- Broad Stem Cell Center, University of California, Los Angeles, Los Angeles, California, USA
- Jonsson Comprehensive Cancer Center, University of California, Los Angeles, Los Angeles, California, USA
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7
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Yang Y, Wang Y, Jiao A, Jin Z. Understanding the mechanisms of β-glucan regulating the in vitro starch digestibility of highland barley starch under spray drying: Structure and physicochemical properties. Food Chem 2024; 441:138385. [PMID: 38218152 DOI: 10.1016/j.foodchem.2024.138385] [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: 01/03/2024] [Accepted: 01/05/2024] [Indexed: 01/15/2024]
Abstract
This study investigated the effects of β-glucan (0-6%) on the physicochemical properties, structure, and in vitro digestibility of highland barley starch (HBS) under spray drying (SD). SD significantly enhanced the inhibitory effect of 6% β-glucan on the in vitro digestibility and glucose diffusion of HBS. After SD, the addition of β-glucan at 4% and 6% concentration significantly increased the pasting temperatures of starch while decreased the rheological properties. Thermal properties demonstrated that β-glucan improved the thermal stability and residue content of HBS at 600°C, lowered its maximum loss rate, and maintained its thermal stability after SD. Structural properties showed that β-glucan affected greatly on amorphous regions of HBS after SD. Additionally, β-glucan dispersed more evenly in the starch system and experienced hydrogen bonding with starch after SD. This study presents a novel approach to enhancing the inhibitory effect of β-glucan on starch digestion.
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Affiliation(s)
- Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, PR China
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Burgos-Díaz C, Leal-Calderon F, Mosi-Roa Y, Chacón-Fuentes M, Garrido-Miranda K, Opazo-Navarrete M, Quiroz A, Bustamante M. Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying. Foods 2024; 13:1326. [PMID: 38731696 PMCID: PMC11083764 DOI: 10.3390/foods13091326] [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: 04/09/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying and storage. Emulsions formulated with lupin hull, lupin-byproduct (a water-insoluble protein-fiber byproduct derived from the production of lupin protein isolate), and camelina press-cake were subjected to spray-drying at 160 °C. The results revealed that these emulsions exhibited good stability against creaming. The characteristics of the dry emulsions (powders) were influenced by the concentration of byproducts. Quantitative analysis revealed that Pickering emulsions enhanced the retention of D-limonene during spray-drying, with the highest retention achieved using 3% lupin hull and 1% camelina press-cake. Notably, lupin-stabilized emulsions yielded powders with enhanced oxidative stability compared to those stabilized with camelina press-cake. Our findings highlight the potential of food-grade Pickering emulsions to improve the stability of volatile flavors during both processing and storage.
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Affiliation(s)
- César Burgos-Díaz
- Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, Chile
| | | | - Yohanna Mosi-Roa
- Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, Chile
| | | | - Karla Garrido-Miranda
- Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, Chile
- Scientific and Technological Bioresource Nucleus (BIOREN-UFRO), Universidad de La Frontera, Temuco 4811230, Chile
| | | | - Andrés Quiroz
- Laboratorio de Química Ecológica, Departamento de Ciencias Químicas y Recursos Naturales, Universidad de La Frontera, Temuco 4811230, Chile
- Centro de Investigación Biotecnológica Aplicada al Medio Ambiente (CIBAMA), Universidad de La Frontera, Temuco 4811230, Chile
| | - Mariela Bustamante
- Scientific and Technological Bioresource Nucleus (BIOREN-UFRO), Universidad de La Frontera, Temuco 4811230, Chile
- Department of Chemical Engineering and Centre for Biotechnology and Bioengineering (CeBiB), Universidad de La Frontera, Temuco 4811230, Chile
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9
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Pena ES, Batty CJ, Hendy DA, Yang S, Ontiveros-Padilla L, Stiepel RT, Ting JPY, Ainslie KM, Bachelder EM. Comparative study of acetalated-dextran microparticle fabrication methods for a clinically translatable subunit-based influenza vaccine. Int J Pharm 2024; 652:123836. [PMID: 38266940 PMCID: PMC10923012 DOI: 10.1016/j.ijpharm.2024.123836] [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: 11/13/2023] [Revised: 01/15/2024] [Accepted: 01/20/2024] [Indexed: 01/26/2024]
Abstract
The most common influenza vaccines are inactivated viruses produced in chicken eggs, which is a time-consuming production method with variable efficacy due to mismatches of the vaccine strains to the dominant circulating strains. Subunit-based vaccines provide faster production times in comparison to the traditional egg-produced vaccines but often require the use of an adjuvant to elicit a highly protective immune response. However, the current FDA approved adjuvant for influenza vaccines (MF59) elicits a primarily helper T-cell type 2 (Th2)-biased humoral immune response. Adjuvants that can stimulate a Th1 cellular response are correlated to have more robust protection against influenza. The cyclic dinucleotide cGAMP has been shown to provide a potent Th1 response but requires the use of a delivery vehicle to best initiate its signalling pathway in the cytosol. Herein, acetalated dextran (Ace-DEX) was used as the polymer to fabricate microparticles (MPs) via double-emulsion, electrospray, and spray drying methods to encapsulate cGAMP. This study compared each fabrication method's ability to encapsulate and retain the hydrophilic adjuvant cGAMP. We compared their therapeutic efficacy to Addavax, an MF59-like adjuvant, and cGAMP Ace-DEX MPs provided a stronger Th1 response in vaccinated BALB/c mice. Furthermore, we compared Ace-DEX MPs to spray dried MPs composed from a commonly used polymer for drug delivery, poly(lactic-co-glycolic acid) (PLGA). We observed that all Ace-DEX MPs elicited similar humoral and cellular responses to the PLGA MPs. Overall, the results shown here indicate Ace-DEX can perform similarly to PLGA as a polymer for drug delivery and that spray drying can provide an efficient way to produce MPs to encapsulate cGAMP and stimulate the immune system.
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Affiliation(s)
- Erik S Pena
- Department of Biomedical Engineering, North Carolina State University and University of North Carolina, Chapel Hill, NC, USA
| | - Cole J Batty
- Division of Pharmacoengineering & Molecular Pharmaceutics, Eshelman School of Pharmacy, University of North Carolina, Chapel Hill, NC, USA
| | - Dylan A Hendy
- Division of Pharmacoengineering & Molecular Pharmaceutics, Eshelman School of Pharmacy, University of North Carolina, Chapel Hill, NC, USA
| | - Shuangshuang Yang
- Department of Microbiology and Immunology, School of Medicine, University of North Carolina, Chapel Hill, NC, USA; Department of Genetics, Lineberger Comprehensive Cancer Center, University of North Carolina, Chapel Hill, NC, USA
| | - Luis Ontiveros-Padilla
- Division of Pharmacoengineering & Molecular Pharmaceutics, Eshelman School of Pharmacy, University of North Carolina, Chapel Hill, NC, USA
| | - Rebeca T Stiepel
- Division of Pharmacoengineering & Molecular Pharmaceutics, Eshelman School of Pharmacy, University of North Carolina, Chapel Hill, NC, USA
| | - Jenny P-Y Ting
- Department of Microbiology and Immunology, School of Medicine, University of North Carolina, Chapel Hill, NC, USA; Department of Genetics, Lineberger Comprehensive Cancer Center, University of North Carolina, Chapel Hill, NC, USA
| | - Kristy M Ainslie
- Department of Biomedical Engineering, North Carolina State University and University of North Carolina, Chapel Hill, NC, USA; Division of Pharmacoengineering & Molecular Pharmaceutics, Eshelman School of Pharmacy, University of North Carolina, Chapel Hill, NC, USA; Department of Microbiology and Immunology, School of Medicine, University of North Carolina, Chapel Hill, NC, USA.
| | - Eric M Bachelder
- Division of Pharmacoengineering & Molecular Pharmaceutics, Eshelman School of Pharmacy, University of North Carolina, Chapel Hill, NC, USA
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10
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Marchetti L, Truzzi E, Rossi MC, Benvenuti S, Cappellozza S, Saviane A, Bogataj L, Siligardi C, Bertelli D. Alginate-Based Carriers Loaded with Mulberry ( Morus alba L.) Leaf Extract: A Promising Strategy for Prolonging 1-Deoxynojirimicyn (DNJ) Systemic Activity for the Nutraceutical Management of Hyperglycemic Conditions. Molecules 2024; 29:797. [PMID: 38398549 PMCID: PMC10892242 DOI: 10.3390/molecules29040797] [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: 11/09/2023] [Revised: 11/30/2023] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
The iminosugar 1-deoxynojirimicyn (DNJ) contained in mulberry leaves has displayed systemic beneficial effects against disorders of carbohydrate metabolism. Nevertheless, its effect is impaired by the short half-life. Alginate-based carriers were developed to encapsulate a DNJ-rich mulberry extract: Ca-alginate beads, obtained by external gelation, and spray-dried alginate microparticles (SDMs). Mean size and distribution, morphology, drug loading, encapsulation efficiency, experimental yield, and release characteristics were determined for the two formulations. Ca-alginate beads and SDMs exhibited an encapsulation efficiency of about 54% and 98%, respectively, and a DNJ loading in the range of 0.43-0.63 μg/mg. The in vitro release study demonstrated the carriers' capability in controlling the DNJ release in acid and basic conditions (<50% in 5 h), due to electrostatic interactions, which were demonstrated by 1H-NMR relaxometry studies. Thus, alginate-based particles proved to be promising strategies for producing food supplements containing mulberry leaf extracts for the management of hyperglycemic state.
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Affiliation(s)
- Lucia Marchetti
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy; (L.M.); (S.B.)
| | - Eleonora Truzzi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy
| | - Maria Cecilia Rossi
- Centro Interdipartimentale Grandi Strumenti, University of Modena and Reggio Emilia, Via G. Campi 213/A, 41125 Modena, Italy;
| | - Stefania Benvenuti
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy; (L.M.); (S.B.)
| | - Silvia Cappellozza
- Council for Agricultural Research and Economics, Research Centre for Agriculture and Environment (CREA-AA), Via Eulero, 6a, 35143 Padova, Italy; (S.C.); (A.S.); (L.B.)
| | - Alessio Saviane
- Council for Agricultural Research and Economics, Research Centre for Agriculture and Environment (CREA-AA), Via Eulero, 6a, 35143 Padova, Italy; (S.C.); (A.S.); (L.B.)
| | - Luca Bogataj
- Council for Agricultural Research and Economics, Research Centre for Agriculture and Environment (CREA-AA), Via Eulero, 6a, 35143 Padova, Italy; (S.C.); (A.S.); (L.B.)
| | - Cristina Siligardi
- Department of Engineering “Enzo Ferrari”, University of Modena and Reggio Emilia, 41125 Modena, Italy;
| | - Davide Bertelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy; (L.M.); (S.B.)
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11
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Kuley E, Kazgan N, Sakarya Y, Balıkcı E, Ozogul Y, Yazgan H, Özyurt G. Bioactivity of Microencapsulated Cell-Free Supernatant of Streptococcus thermophilus in Combination with Thyme Extract on Food-Related Bacteria. Foods 2024; 13:329. [PMID: 38275696 PMCID: PMC10815193 DOI: 10.3390/foods13020329] [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: 12/14/2023] [Revised: 01/18/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
The bioactive properties of the combination of microencapsulated cell-free supernatant (CFS) from Streptococcus thermophilus and thyme extract on food-related bacteria (Photobacterium damselae, Proteus mirabilis, Vibrio vulnificus, Staphylococcus aureus ATCC29213, Enterococcus faecalis ATCC29212, and Salmonella Paratyphi A NCTC13) were investigated. The microencapsulated CFS of S. thermophilus, in combination with ethanolic thyme extract, had a particle size in the range of 1.11 to 11.39 µm. The microencapsulated CFS of S. thermophilus had a wrinkled, spherical form. In the supernatant, especially at 2% (v/w), the thyme extract additive caused a decrease in the wrinkled form and a completely spherical structure. A total of 11 compounds were determined in the cell-free supernatant of S. thermophilus, and acetic acid (39.64%) and methyl-d3 1-dideuterio-2-propenyl ether (10.87%) were the main components. Thyme extract contained seven components, the main component being carvacrol at 67.96% and 1,2,3-propanetriol at 25.77%. Significant differences (p < 0.05) were observed in the inhibition zones of the extracts on bacteria. The inhibitory effect of thyme extract on bacteria varied between 25.00 (P. damselae) and 41.67 mm (V. vulnificus). Less antibacterial activity was shown by the microencapsulated CFS from S. thermophilus compared to their pure form. (p < 0.05). As a result, it was found that microencapsulated forms of CFS from S. thermophilus, especially those prepared in combination with 2% (v/w) thyme extract, generally showed higher bioactive effects on bacteria.
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Affiliation(s)
- Esmeray Kuley
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Nagihan Kazgan
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Yetkin Sakarya
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Esra Balıkcı
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Yozgat Bozok University, 66900 Yozgat, Turkey;
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
| | - Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, Cukurova University, 01960 Adana, Turkey;
| | - Gülsün Özyurt
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; (E.K.); (N.K.); (Y.S.)
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12
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Misturini Rodrigues L, Gonzales Domiciano M, Araujo de Almeida E, Sereia MJ, Peron AP, da Silva R. Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:192-200. [PMID: 38192717 PMCID: PMC10771400 DOI: 10.1007/s13197-023-05835-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2023] [Accepted: 08/31/2023] [Indexed: 01/10/2024]
Abstract
In the food industry, the microencapsulation process is important to control the release of active encapsulated ingredients, mask unwanted flavors, colors, and unpleasant smells, increase shelf life, and protect encapsulated components from light, moisture, and nutritional loss. In this process, microspheres are formed using cross-linked polymer, which can incorporate aqueous or oily ingredients, using simple physicochemical methods of phase separation by coacervation, without the need for organic solvents. In this context, this study aimed to develop bioactive, functional frozen yogurt through the incorporation of microspheres loaded with ascorbic acid or omega 3. The process used resulted in small microspheres (15-80 μm), imperceptible to the palate, and capable of swelling about 14 times, being suitable for incorporating omega 3, without altering the swelling, and extending the shelf life of the ascorbic acid for 6 weeks, even in an acid medium. Also, the matrix does not affect the properties of frozen yogurt and acts as a stabilizer, contributing to reduce the melting rate. The sensory analysis proved that encapsulation was promising to mask the taste and odor of omega 3 and to protect the ascorbic acid, without altering the properties and quality of the frozen product.
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Affiliation(s)
- Letícia Misturini Rodrigues
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Mateus Gonzales Domiciano
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Edson Araujo de Almeida
- Chemistry Course, Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná Brazil
- Post-graduation Program of Chemistry, State University of Maringá (UEM), Maringá, Paraná Brazil
| | - Maria Josiane Sereia
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Ana Paula Peron
- Department of Biodiversity and Nature Conservation (DABIC), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Regiane da Silva
- Department of Chemistry (DAQUI), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná Brazil
- Post-Graduation Program of Food Technology (PPGTA), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná 87301-899 Brazil
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13
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Agriopoulou S, Tarapoulouzi M, Varzakas T, Jafari SM. Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation. Microorganisms 2023; 11:2896. [PMID: 38138040 PMCID: PMC10745938 DOI: 10.3390/microorganisms11122896] [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: 11/09/2023] [Revised: 11/23/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics are live microorganisms, and their existence is associated with a number of positive effects in humans, as there are many and well-documented studies related to gut microbiota balance, the regulation of the immune system, and the maintenance of the intestinal mucosal barrier. Hence, probiotics are widely preferred by consumers, causing an increase in the corresponding food sector. As a consequence of this preference, food industries and those involved in food production are strongly interested in the occurrence of probiotics in food, as they have proven beneficial effects on human health when they exist in appropriate quantities. Encapsulation technology is a promising technique that aims to preserve probiotics by integrating them with other materials in order to ensure and improve their effectiveness. Encapsulated probiotics also show increased stability and survival in various stages related to their processing, storage, and gastrointestinal transit. This review focuses on the applications of encapsulation technology in probiotics in sustainable food production, including controlled release mechanisms and encapsulation techniques.
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Affiliation(s)
- Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
| | - Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran;
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran 14158-45371, Iran
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14
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Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Pozo LMF, Ramos-Pacheco BS, Palomino-Rincón H, Gutiérrez RJG, Peralta-Guevara DE. Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying. Molecules 2023; 28:7875. [PMID: 38067603 PMCID: PMC10708246 DOI: 10.3390/molecules28237875] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 12/18/2023] Open
Abstract
Nanoencapsulation of native potato bioactive compounds by spray-drying improves their stability and bioavailability. The joint effect of the inlet temperature and the ratio of the encapsulant (quinoa starch/gum arabic) on the properties of the nanocapsules is unknown. The purpose of this study was to determine the best conditions for the nanoencapsulation of these compounds. The effects of two inlet temperatures (96 and 116 °C) and two ratios of the encapsulant (15 and 25% w/v) were evaluated using a factorial design during the spray-drying of native potato phenolic extracts. During the study, measurements of phenolic compounds, flavonoids, anthocyanins, antioxidant capacity, and various physical and structural properties were carried out. Higher inlet temperatures increased bioactive compounds and antioxidant capacity. However, a higher concentration of the encapsulant caused the dilution of polyphenols and anthocyanins. Instrumental analyses confirmed the effective encapsulation of the nuclei in the wall materials. Both factors, inlet temperature, and the encapsulant ratio, reduced the nanocapsules' humidity and water activity. Finally, the ideal conditions for the nanoencapsulation of native potato bioactive compounds were determined to be an inlet temperature of 116 °C and an encapsulant ratio of 15% w/v. The nanocapsules obtained show potential for application in the food industry.
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Affiliation(s)
- Carlos A. Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Lizeth M. Flores Pozo
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Betsy S. Ramos-Pacheco
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Henry Palomino-Rincón
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Rodrigo J. Guzmán Gutiérrez
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Diego E. Peralta-Guevara
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (H.P.-R.); (R.J.G.G.); (D.E.P.-G.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
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15
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Hwang S, Han Y, Gardner DJ. Characterization of CNC Nanoparticles Prepared via Ultrasonic-Assisted Spray Drying and Their Application in Composite Films. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:2928. [PMID: 37999282 PMCID: PMC10674555 DOI: 10.3390/nano13222928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 11/01/2023] [Accepted: 11/08/2023] [Indexed: 11/25/2023]
Abstract
The ultrasonic-assisted spray dryer, also known as a nano spray dryer and predominantly used on a lab scale in the pharmaceutical and food industries, enables the production of nanometer-sized particles. In this study, the nano spray dryer was applied to cellulosic materials, such as cellulose nanofibrils (CNFs) and cellulose nanocrystals (CNCs). CNC suspensions were successfully dried, while the CNF suspensions could not be dried, attributable to their longer fibril lengths. The nano spray drying process was performed under different drying conditions, including nebulizer hole sizes, solid concentrations, and gas flow rates. It was confirmed that the individual particle size of nano spray-dried CNCs (nano SDCNCs) decreased as the nebulizer hole sizes and solid contents of the suspensions decreased. The production rate of the nano spray dryer increased with higher solid contents and lower gas flow rates. The resulting nano SDCNCs were added to a polyvinyl alcohol (PVA) matrix as a reinforcing material to evaluate their reinforcement behavior in a plastic matrix using solvent casting. After incorporating the 20 wt.% nano SDCNCs into the PVA matrix, the tensile strength and tensile modulus elasticity of the neat PVA nanocomposite film increased by 22% and 32%, respectively, while preserving the transparency of the films.
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Affiliation(s)
- Sungjun Hwang
- Advanced Structures and Composites Center, University of Maine, 35 Flagstaff Road, Orono, ME 04469-5793, USA;
- School of Forest Resources, University of Maine, 5755 Nutting Hall, Orono, ME 04469-5755, USA
| | - Yousoo Han
- Advanced Structures and Composites Center, University of Maine, 35 Flagstaff Road, Orono, ME 04469-5793, USA;
- School of Forest Resources, University of Maine, 5755 Nutting Hall, Orono, ME 04469-5755, USA
| | - Douglas J. Gardner
- Advanced Structures and Composites Center, University of Maine, 35 Flagstaff Road, Orono, ME 04469-5793, USA;
- School of Forest Resources, University of Maine, 5755 Nutting Hall, Orono, ME 04469-5755, USA
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16
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Cauduro VH, Cui J, Flores EMM, Ashokkumar M. Ultrasound-Assisted Encapsulation of Phytochemicals for Food Applications: A Review. Foods 2023; 12:3859. [PMID: 37893751 PMCID: PMC10606579 DOI: 10.3390/foods12203859] [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: 09/23/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The use of phytochemicals as natural food additives is a topic of interest for both academic and food industry communities. However, many of these substances are sensitive to environmental conditions. For this reason, encapsulation is usually performed prior to incorporation into food products. In this sense, ultrasound-assisted encapsulation is an emerging technique that has been gaining attention in this field, bringing important advantages for the production of functional food products. This review article covered applications published in the last five years (from 2019 to 2023) on the use of ultrasound to encapsulate phytochemicals for further incorporation into food. The ultrasound mechanisms for encapsulation, its parameters, such as reactor configuration, frequency, and power, and the use of ultrasound technology, along with conventional encapsulation techniques, were all discussed. Additionally, the main challenges of existing methods and future possibilities were discussed. In general, ultrasound-assisted encapsulation has been considered a great tool for the production of smaller capsules with a lower polydispersity index. Encapsulated materials also present a higher bioavailability. However, there is still room for further developments regarding process scale-up for industrial applications. Future studies should also focus on incorporating produced capsules in model food products to further assess their stability and sensory properties.
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Affiliation(s)
- Vitoria Hagemann Cauduro
- Department of Chemistry, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil; (V.H.C.); (E.M.M.F.)
| | - Jiwei Cui
- School of Chemistry and Chemical Engineering, Shandong University, Jinan 250100, China;
| | - Erico Marlon Moraes Flores
- Department of Chemistry, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil; (V.H.C.); (E.M.M.F.)
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17
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Ligarda-Samanez CA, Moscoso-Moscoso E, Choque-Quispe D, Ramos-Pacheco BS, Arévalo-Quijano JC, la Cruz GD, Huamán-Carrión ML, Quispe-Quezada UR, Gutiérrez-Gómez E, Cabel-Moscoso DJ, Muñoz-Melgarejo M, Calsina Ponce WC. Native Potato Starch and Tara Gum as Polymeric Matrices to Obtain Iron-Loaded Microcapsules from Ovine and Bovine Erythrocytes. Polymers (Basel) 2023; 15:3985. [PMID: 37836034 PMCID: PMC10575126 DOI: 10.3390/polym15193985] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 09/29/2023] [Accepted: 10/02/2023] [Indexed: 10/15/2023] Open
Abstract
Iron deficiency leads to ferropenic anemia in humans. This study aimed to encapsulate iron-rich ovine and bovine erythrocytes using tara gum and native potato starch as matrices. Solutions containing 20% erythrocytes and different proportions of encapsulants (5, 10, and 20%) were used, followed by spray drying at 120 and 140 °C. Iron content in erythrocytes ranged between 2.24 and 2.52 mg of Fe/g; microcapsules ranged from 1.54 to 2.02 mg of Fe/g. Yields varied from 50.55 to 63.40%, and temperature and encapsulant proportion affected moisture and water activity. Various red hues, sizes, and shapes were observed in the microcapsules. SEM-EDS analysis revealed the surface presence of iron in microcapsules with openings on their exterior, along with a negative zeta potential. Thermal and infrared analyses confirmed core encapsulation within the matrices. Iron release varied between 92.30 and 93.13% at 120 min. Finally, the most effective treatments were those with higher encapsulant percentages and dried at elevated temperatures, which could enable their utilization in functional food fortification to combat anemia in developing countries.
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Affiliation(s)
- Carlos A. Ligarda-Samanez
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (M.L.H.-C.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (M.L.H.-C.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (M.L.H.-C.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Betsy S. Ramos-Pacheco
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (M.L.H.-C.)
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - José C. Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Germán De la Cruz
- Agricultural Science Faculty, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, Peru;
| | - Mary L. Huamán-Carrión
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (B.S.R.-P.); (M.L.H.-C.)
| | - Uriel R. Quispe-Quezada
- Agricultural and Forestry Business Engineering, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru;
| | - Edgar Gutiérrez-Gómez
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru;
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18
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Zahran H, Catalkaya G, Yenipazar H, Capanoglu E, Şahin-Yeşilçubuk N. Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology. ACS OMEGA 2023; 8:28249-28257. [PMID: 37576665 PMCID: PMC10413484 DOI: 10.1021/acsomega.3c01779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 07/11/2023] [Indexed: 08/15/2023]
Abstract
Echium oil (EO) contains substantial amounts of omega-3 fatty acids, which are important because of their benefits to human health. However, they are prone to oxidation. The aim of this study was to obtain the optimum conditions of microencapsulation of EO using spray drying by applying the response surface methodology (RSM). Central composite circumscribed design (CCC) was employed with a ratio of maltodextrin (MD):EmCap modified starch (MS) (80-90%, w/w), oil concentration (15-25%, w/w), and homogenization speed (5-15 × 103 rpm) as independent variables affecting droplet size (μm) and viscosity (Pa·s), which were chosen as responses for the emulsification process. The results revealed that the emulsion conditions containing MD:MS (89.7%:10.3%, w/w), oil concentration of (16.0%), and homogenization speed at (14.8 × 103 rpm) were found to be the optimum conditions. Furthermore, for encapsulation, CCC was employed with inlet temperature of 140-180 °C, air flow of 20-30%, and pump rates of 15-25% as independent variables. Total yield (%) and encapsulation efficiency (%) were chosen as responses for the encapsulation process. On the other hand, optimum conditions for encapsulation were as follows: inlet temperature of 140 °C, airflow rate of (30%) 0.439 m3/h, pump rate of (15%) 4.5 mL/min with respect to selected responses.
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Affiliation(s)
- Hamdy
A. Zahran
- Fats and
Oils Department, Food Industries and Nutrition
Research Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Gizem Catalkaya
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Hande Yenipazar
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
| | - Neşe Şahin-Yeşilçubuk
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey
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19
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Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Palomino-Rincón H, Taipe-Pardo F, Aguirre Landa JPA, Arévalo-Quijano JC, Muñoz-Saenz JC, Quispe-Quezada UR, Huamán-Carrión ML, Gutiérrez-Gómez E, Sucari-León R, Luciano-Alipio R, Muñoz-Saenz JM, Guzmán Gutiérrez RJ. Nanoencapsulation of Phenolic Extracts from Native Potato Clones ( Solanum tuberosum spp. andigena) by Spray Drying. Molecules 2023; 28:4961. [PMID: 37446623 DOI: 10.3390/molecules28134961] [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: 06/02/2023] [Revised: 06/19/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
Native potato clones grown in Peru contain bioactive compounds beneficial to human health. This study aimed to optimize the spray-drying nanoencapsulation of native potato phenolic extracts utilizing a central composite design and response surface methodology, obtaining the optimal treatment to an inlet temperature of 120 °C and an airflow of 141 L/h in the nano spray dryer B-90, which allowed maximizing the yield of encapsulation, antioxidant capacity (DPPH), encapsulation efficiency (EE), total phenolic compounds, and total flavonoids; on the other hand, it allowed minimizing hygroscopicity, water activity (Aw), and moisture. Instrumental characterization of the nanocapsules was also carried out, observing a gain in lightness, reddening of the color, and spherical nanoparticles of heterogeneous size (133.09-165.13 nm) with a negative ζ potential. Thermal, infrared, and morphological analyses confirmed the encapsulation of the core in the wall materials. Furthermore, an in vitro release study of phenolic compounds in an aqueous solution achieved a maximum value of 9.86 mg GAE/g after 12 h. Finally, the obtained nanocapsules could be used in the food and pharmaceutical industry.
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Affiliation(s)
- Carlos A Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Henry Palomino-Rincón
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Fredy Taipe-Pardo
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | | | - José C Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | | | - Uriel R Quispe-Quezada
- Agricultural and Forestry Business Engineering, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Mary L Huamán-Carrión
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Edgar Gutiérrez-Gómez
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Reynaldo Sucari-León
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Rober Luciano-Alipio
- Administrative Sciences Faculty, Universidad Nacional Autónoma Altoandina de Tarma, Junín 12731, Peru
| | - Judy M Muñoz-Saenz
- Environmental Technology Center, Servicio Nacional de Adiestramiento en Trabajo Industrial, Lima 15036, Peru
| | - Rodrigo J Guzmán Gutiérrez
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
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20
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Rahman SNR, Agarwal N, Goswami A, Sree A, Jala A, Venuganti A, Deka A, Borkar RM, Singh V, Das D, Shunmugaperumal T. Studies on spray dried topical ophthalmic emulsions containing cyclosporin A (0.05% w/w): systematic optimization, in vitro preclinical toxicity and in vivo assessments. Drug Deliv Transl Res 2023; 13:1654-1674. [PMID: 36595152 DOI: 10.1007/s13346-022-01271-x] [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] [Accepted: 11/25/2022] [Indexed: 01/04/2023]
Abstract
Cyclosporin A (CsA, 0.05% w/w)-loaded positively charged emulsions were prepared based on castor oil, chitosan, poloxamer 188, glycerin and double-distilled water. To augment the shelf/storage-stability of original emulsions, the solid-dry powder for reconstitution was made by spray drying technique. The screening (Taguchi OA) and optimization (face-centered central composite) designs produced the optimized conditions for spray drying: 40 Nm3/h aspirator flow rate, 15 ml/min feed rate, 115 °C inlet temperature, 10% mannitol and 1.25% trehalose. The % drug entrapment efficiency values of original and reconstituted emulsions ranged from 73.20 ± 0.13 to 71.55 ± 1.25%. At 20 min post-dissolution, two times higher CsA release was seen from reconstituted emulsions than the original emulsions (85.78 ± 1.14 vs. 42.25 ± 1.84%) in simulated tear fluid. Using MTT assay, the reconstituted emulsions with or without CsA produced 94.512 ± 2.12 to 99.941 ± 1.89% cell viability values in HCE-2 cells. No appreciable change in capillary integrity was visualized in HET CAM following reconstituted emulsions treatment. At equivalent 15 µg drug, the in vitro protein denaturation assay showed augmented inhibition value (~ 85%) for tested CsA emulsions compared to diclofenac reference (68.30 ± 2.05) indicating enhanced anti-inflammatory activity. The CsA concentrations in multiple ocular matrices of rabbit eyes determined by the UPLC-MS/MS method attained the therapeutic drug level of 50-300 ng/ml even at 90 min post-topical instillation of both emulsions. Overall, the CsA emulsion eyedrops can be supplied as a spray dried storable intermediate product for reconstitution.
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Affiliation(s)
- Syed Nazrin Ruhina Rahman
- Departments of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER)-Guwahati, Sila Katamur, Changsari, Kamrup, Assam- 781101, India
| | - Neha Agarwal
- Departments of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER)-Guwahati, Sila Katamur, Changsari, Kamrup, Assam- 781101, India
| | - Abhinab Goswami
- Departments of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER)-Guwahati, Sila Katamur, Changsari, Kamrup, Assam- 781101, India
| | - Amoolya Sree
- Departments of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER)-Guwahati, Sila Katamur, Changsari, Kamrup, Assam- 781101, India
| | - Aishwarya Jala
- Departments of Pharmaceutical Analysis, National Institute of Pharmaceutical Education and Research (NIPER)-Guwahati, Sila Katamur, Changsari, Kamrup, Assam- 781101, India
| | - Animith Venuganti
- Center for Ocular Regeneration, LV Prasad Eye Institute, Hyderabad - 500034, India
| | - Apurba Deka
- Department of Ocular Pathology, Sri Sankaradeva Nethralaya, Guwahati, Assam - 781028, India
| | - Roshan M Borkar
- Departments of Pharmaceutical Analysis, National Institute of Pharmaceutical Education and Research (NIPER)-Guwahati, Sila Katamur, Changsari, Kamrup, Assam- 781101, India
| | - Vivek Singh
- Center for Ocular Regeneration, LV Prasad Eye Institute, Hyderabad - 500034, India
| | - Dipankar Das
- Department of Ocular Pathology, Sri Sankaradeva Nethralaya, Guwahati, Assam - 781028, India
| | - Tamilvanan Shunmugaperumal
- Departments of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER)-Guwahati, Sila Katamur, Changsari, Kamrup, Assam- 781101, India.
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21
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Berraquero-García C, Pérez-Gálvez R, Espejo-Carpio FJ, Guadix A, Guadix EM, García-Moreno PJ. Encapsulation of Bioactive Peptides by Spray-Drying and Electrospraying. Foods 2023; 12:foods12102005. [PMID: 37238822 DOI: 10.3390/foods12102005] [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: 03/31/2023] [Revised: 05/12/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
Bioactive peptides derived from enzymatic hydrolysis are gaining attention for the production of supplements, pharmaceutical compounds, and functional foods. However, their inclusion in oral delivery systems is constrained by their high susceptibility to degradation during human gastrointestinal digestion. Encapsulating techniques can be used to stabilize functional ingredients, helping to maintain their activity after processing, storage, and digestion, thus improving their bioaccessibility. Monoaxial spray-drying and electrospraying are common and economical techniques used for the encapsulation of nutrients and bioactive compounds in both the pharmaceutical and food industries. Although less studied, the coaxial configuration of both techniques could potentially improve the stabilization of protein-based bioactives via the formation of shell-core structures. This article reviews the application of these techniques, both monoaxial and coaxial configurations, for the encapsulation of bioactive peptides and protein hydrolysates, focusing on the factors affecting the properties of the encapsulates, such as the formulation of the feed solution, selection of carrier and solvent, as well as the processing conditions used. Furthermore, this review covers the release, retention of bioactivity, and stability of peptide-loaded encapsulates after processing and digestion.
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Affiliation(s)
| | - Raúl Pérez-Gálvez
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | | | - Antonio Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | - Emilia M Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
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22
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Tan M, Zhang X, Sun S, Cui G. Nanostructured steady-state nanocarriers for nutrients preservation and delivery. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:31-93. [PMID: 37722776 DOI: 10.1016/bs.afnr.2023.02.001] [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: 09/20/2023]
Abstract
Food bioactives possess specific physiological benefits of preventing certain diet-related chronic diseases or maintain human health. However, the limitations of the bioactives are their poor stability, lower water solubility and unacceptable bioaccessibility. Structure damage or degradation is often found for the bioactives under certain environmental conditions like high temperature, strong light, extreme pH or high oxygen concentration during food processing, packaging, storage and absorption. Nanostructured steady-state nanocarriers have shown great potential in overcoming the drawbacks for food bioactives. Various delivery systems including solid form delivery system, liquid form delivery system and encapsulation technology have been developed. The embedded food nutrients can largely decrease the loss and degradation during food processing, packaging and storage. The design and application of stimulus and targeted delivery systems can improve the stability, bioavailability and efficacy of the food bioactives upon oral consumption due to enzymatic degradation in the gastrointestinal tract. The food nutrients encapsulated in the smart delivery system can be well protected against degradation during oral administration, thus improving the bioavailability and releazing controlled or targeted release for food nutrients. The encapsulated food bioactives show great potential in nutrition therapy for sub-health status and disease. Much effort is required to design and prepare more biocompatible nanostructured steady-state nanocarriers using food-grade protein or polysaccharides as wall materials, which can be used in food industry and maintain the human health.
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Affiliation(s)
- Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China.
| | - Xuedi Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Shan Sun
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Guoxin Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
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23
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Edible oil to powder technologies: Concepts and advances. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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24
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Puri P, Singh R, Sharma J. Micro-/bio-/nano-/syn-encapsulations and co-treatments of bioactive microbial feed supplementation in augmenting finfish health and aquaculture nutrition: a review. Benef Microbes 2023; 14:281-302. [PMID: 37282556 DOI: 10.3920/bm2022.0087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Accepted: 11/08/2022] [Indexed: 06/08/2023]
Abstract
Finfish and fish products are globally the most acknowledged health-promoting foods. The rising incidence of pathogenic and disease outbreaks have had a sizeable impact on aquaculture. Microbial supplementation of food in the form of probiotics, prebiotics, and their controlled release combinations (=co-encapsulations) as 'synbiotics' is noted for its significant biotherapeutic and health benefits. Supplementation of probiotic microbial feed additives in the fish diet claims to improve fish health by modulation of resident intestinal microbiota and by introducing healthy microbiota procured from an exogenous source, capable of combating pathogens, improving nutrient uptake, assimilation, growth as well as survival. Prebiotics are selectively digestible substrates beneficially used by host gut microbes to enhance probiotic effects. Formulating a fish diet with augmented probiotics and prebiotic microbial bio-supplements can ensure a sustainable alternative for establishing fish health in a naturally susceptible aquaculture scenario. Micro-encapsulation, co-encapsulation, and nano-encapsulation are novel strategies of biotechnical interventions in functional feeds for finfish. These aim to improve probiotic persistence, survivability, and efficacy in commercial formulations during probiotic transit through the host-gut environment. This review discusses the importance of co-treatment and encapsulation strategies for improving probiotic and prebiotic potential in aquafeed formulations, reliably improving finfish health and nutritional returns from aquaculture, and, consequently, for consumers.
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Affiliation(s)
- P Puri
- Department of Biotechnology, Delhi Technological University, Shahbad Daulatpur, Main Bawana Road, Delhi 110042, India
- Department of Zoology, Sri Aurobindo College, University of Delhi, Delhi 110017, India
| | - R Singh
- Department of Applied Chemistry, Delhi Technological University, Delhi 110042, India
| | - J Sharma
- Department of Biotechnology, Delhi Technological University, Shahbad Daulatpur, Main Bawana Road, Delhi 110042, India
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25
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An Equilibrium State Diagram for Storage Stability and Conservation of Active Ingredients in a Functional Food Based on Polysaccharides Blends. Polymers (Basel) 2023; 15:polym15020367. [PMID: 36679251 PMCID: PMC9860543 DOI: 10.3390/polym15020367] [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: 12/13/2022] [Revised: 01/04/2023] [Accepted: 01/08/2023] [Indexed: 01/12/2023] Open
Abstract
A functional food as a matrix based on a blend of carbohydrate polymers (25% maltodextrin and 75% inulin) with quercetin and Bacillus claussi to supply antioxidant and probiotic properties was prepared by spray drying. The powders were characterized physiochemically, including by moisture adsorption isotherms, X-ray diffraction (XRD), scanning electron microscopy (SEM), and modulated differential scanning calorimetry (MDSC). The type III adsorption isotherm developed at 35 °C presented a monolayer content of 2.79 g of water for every 100 g of dry sample. The microstructure determined by XRD presented three regions identified as amorphous, semicrystalline, and crystalline-rubbery states. SEM micrographs showed variations in the morphology according to the microstructural regions as (i) spherical particles with smooth surfaces, (ii) a mixture of spherical particles and irregular particles with heterogeneous surfaces, and (iii) agglomerated irregular-shape particles. The blend's functional performance demonstrated antioxidant activities of approximately 50% of DPPH scavenging capacity and viability values of 6.5 Log10 CFU/g. These results demonstrated that the blend displayed functional food behavior over the complete interval of water activities. The equilibrium state diagram was significant for identifying the storage conditions that promote the preservation of functional food properties and those where the collapse of the microstructure occurs.
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26
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Xiao Z, Xia J, Zhao Q, Niu Y, Zhao D. Maltodextrin as wall material for microcapsules: A review. Carbohydr Polym 2022; 298:120113. [DOI: 10.1016/j.carbpol.2022.120113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 08/22/2022] [Accepted: 09/11/2022] [Indexed: 11/02/2022]
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27
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Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products. Foods 2022; 11:foods11233750. [PMID: 36496559 PMCID: PMC9739075 DOI: 10.3390/foods11233750] [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: 11/02/2022] [Revised: 11/13/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022] Open
Abstract
The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets' diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the protein addition, the droplets' diameter decreased by up to 70%, and flocculation increased. Compared with emulsions produced with purified citrus pectins (0.2 and 0.5% w/w), OBF emulsions exhibited up to 32% lower viscosities, 129% larger droplets, and 45% smaller Z potential values. Optimization solved with ANNs minimizing the droplet size and the emulsion instability resulted in OBF and protein concentrations of 3.16 and 0.14%, respectively. The experimental characteristics of the optimum emulsion closely matched those predicted by ANNs demonstrating the usefulness of the proposed method.
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28
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Physico-Chemical and Antimicrobial Efficacy of Encapsulated Dhavana Oil: Evaluation of Release and Stability Profile from Base Matrices. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227679. [PMID: 36431780 PMCID: PMC9693536 DOI: 10.3390/molecules27227679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/02/2022] [Accepted: 11/04/2022] [Indexed: 11/09/2022]
Abstract
Essential oils (EOs) are naturally occurring volatile aromatic compounds extracted from different parts of plants. They are made up of components like terpenes, phenols, etc., and are chemically unstable and susceptible to oxidative deterioration, leading to reduced shelf-life and overall degradation of the product. Encapsulation of EOs in a matrix can prevent degradation of the active ingredient and improve the shelf-life. In this paper, we report encapsulation of Dhavana oil (Artemisia pellen) in a modified starch matrix using a spray-drying technique. Physico-chemical properties of neat and encapsulated Dhavana oil were studied. We selected two powder bases: CaCO3 and TALC and, loaded neat and encapsulated Dhavana oil in it, studied their stability and interaction with the base matrices at 3 °C, 22 °C and 45 °C up to 2 months under closed conditions and one week at 22 °C and 45 °C under open condition. Thermal degradation pattern was studied for neat and encapsulated Dhavana oil and modified starch. Release of primary active component of neat and encapsulated Dhavana oil from the base matrices was evaluated with GCMS. Stability study and release mechanism were elucidated to understand the release pattern in different base powders under similar conditions. Retention of hydroxydhavanone was found to be better in TALC than CaCO3, and therefore, the former can be considered a suitable base matrix for developing a stable powder formulation with an optimum release of the oil. Dhavana oil is known for its anti-microbial activity, and hence, neat and encapsulated Dhavana oil was tested on different bacterial and fungal strains. The encapsulated oil depicted good anti-microbial efficacy against various bacterial and fungal strains, which is a step forward for developing anti-microbial formulations. Thus, the reported work will provide helpful information on cosmetic formulation and, therefore, be useful for perfumery, food, and cosmetic industries.
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29
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De Pauw E, Vervaet C, Vanhoorne V. Formation of delta-mannitol by co-spray drying: enhancing the tabletability of paracetamol/mannitol formulations. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Ligarda-Samanez CA, Choque-Quispe D, Moscoso-Moscoso E, Huamán-Carrión ML, Ramos-Pacheco BS, Peralta-Guevara DE, De la Cruz G, Martínez-Huamán EL, Arévalo-Quijano JC, Muñoz-Saenz JC, Muñoz-Melgarejo M, Muñoz-Saenz DM, Aroni-Huamán J. Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices. Foods 2022. [PMCID: PMC9602112 DOI: 10.3390/foods11203153] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and characterize nanoencapsulated multi-floral propolis from the agro-ecological region of Apurimac, Peru. For nanoencapsulation, 5% ethanolic extracts propolis with 0.3% gum arabic and 30% maltodextrin were prepared. Then, the mixtures were dried by nano spraying at 120 °C using the smallest nebulizer. The flavonoid content was between 1.81 and 6.66 mg quercetin/g, the phenolic compounds were between 1.76 and 6.13 mg GAE/g, and a high antioxidant capacity was observed. The results of moisture, water activity, bulk density, color, hygroscopicity, solubility, yield, and encapsulation efficiency were typical of the nano spray drying process. The total organic carbon content was around 24%, heterogeneous spherical particles were observed at nanometer level (between 11.1 and 562.6 nm), with different behaviors in colloidal solution, the thermal gravimetric properties were similar in all the encapsulates, the FTIR and EDS analysis confirmed the encapsulation and the X-ray diffraction showed amorphous characteristics in the obtained material; stability and phenolic compound release studies indicated high values of 8.25–12.50 mg GAE/g between 8 and 12 h, the principal component analysis confirmed that the flora, altitude, and climate of the propolis location influenced the content of bioactive compounds, antioxidant capacity, and other properties studied. The nanoencapsulate from the district of Huancaray was the one with the best results, allowing its future use as a natural ingredient in functional foods. Nevertheless, technological, sensory, and economic studies should still be carried out.
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Affiliation(s)
- Carlos A. Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Correspondence:
| | - David Choque-Quispe
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Mary L. Huamán-Carrión
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Betsy S. Ramos-Pacheco
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Diego E. Peralta-Guevara
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Germán De la Cruz
- Agricultural Science Faculty, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, Peru
| | - Edgar L. Martínez-Huamán
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - José C. Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Jenny C. Muñoz-Saenz
- Department of Human Medicine, Universidad Peruana los Andes, Huancayo 12006, Peru
| | | | - Doris M. Muñoz-Saenz
- Social Sciences and Humanities Faculty, Universidad Nacional Enrique Guzman y Valle, Lima 15011, Peru
| | - Jimmy Aroni-Huamán
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
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31
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The scavenging activity of encapsulated EBN hydrolysates using different combinations of polysaccharides as wall material by spray drying. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102503] [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]
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32
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Singh S, Gupta R, Chawla S, Gauba P, Singh M, Tiwari RK, Upadhyay S, Sharma S, Chanda S, Gaur S. Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development. Front Nutr 2022; 9:971784. [PMID: 36211518 PMCID: PMC9534265 DOI: 10.3389/fnut.2022.971784] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/17/2022] [Indexed: 11/13/2022] Open
Abstract
Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in in-vivo models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner.
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Affiliation(s)
- Shubhi Singh
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Rishibha Gupta
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Sonam Chawla
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Pammi Gauba
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Manisha Singh
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Raj Kumar Tiwari
- School of Health Sciences, Pharmaceutical Sciences, The University of Petroleum & Energy Studies (UPES), Dehradun, India
| | - Shuchi Upadhyay
- Department of Allied Health Sciences, School of Health Sciences and Technology, The University of Petroleum & Energy Studies (UPES), Dehradun, India
| | | | - Silpi Chanda
- Department of Pharmacognosy, Parmarth College of Pharmacy, Hapur, India
| | - Smriti Gaur
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
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33
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Łętocha A, Miastkowska M, Sikora E. Preparation and Characteristics of Alginate Microparticles for Food, Pharmaceutical and Cosmetic Applications. Polymers (Basel) 2022; 14:polym14183834. [PMID: 36145992 PMCID: PMC9502979 DOI: 10.3390/polym14183834] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/08/2022] [Accepted: 09/11/2022] [Indexed: 11/16/2022] Open
Abstract
Alginates are the most widely used natural polymers in the pharmaceutical, food and cosmetic industries. Usually, they are applied as a thickening, gel-forming and stabilizing agent. Moreover, the alginate-based formulations such as matrices, membranes, nanospheres or microcapsules are often used as delivery systems. Alginate microparticles (AMP) are biocompatible, biodegradable and nontoxic carriers, applied to encapsulate hydrophilic active substances, including probiotics. Here, we report the methods most frequently used for AMP production and encapsulation of different actives. The technological parameters important in the process of AMP preparation, such as alginate concentration, the type and concentration of other reagents (cross-linking agents, oils, emulsifiers and pH regulators), agitation speed or cross-linking time, are reviewed. Furthermore, the advantages and disadvantages of alginate microparticles as delivery systems are discussed, and an overview of the active ingredients enclosed in the alginate carriers are presented.
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34
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Encapsulated-based films for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and healthy ingredients. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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35
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Valková V, Ďúranová H, Falcimaigne-Cordin A, Rossi C, Nadaud F, Nesterenko A, Moncada M, Orel M, Ivanišová E, Chlebová Z, Gabríny L, Kačániová M. Impact of Freeze- and Spray-Drying Microencapsulation Techniques on β-Glucan Powder Biological Activity: A Comparative Study. Foods 2022; 11:2267. [PMID: 35954036 PMCID: PMC9368466 DOI: 10.3390/foods11152267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/15/2022] [Accepted: 07/25/2022] [Indexed: 12/03/2022] Open
Abstract
The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of β-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially β-glucan powder (Pleurotus ostreatus) using maltodextrin as a carrier. Morphology (scanning electron microscopy- SEM), yield, moisture content (MC), and water activity (aw) were also evaluated in the samples. Our examinations revealed significant structural differences between powders microencapsulated by the drying methods. As compared to non-encapsulated powder, the SD powder with yield of 44.38 ± 0.55% exhibited more reduced (p < 0.05) values for aw (0.456 ± 0.001) and MC (8.90 ± 0.44%) than the FD one (yield: 27.97 ± 0.33%; aw: 0.506 ± 0.002; MC: 11.30 ± 0.28%). In addition, the highest values for β-glucan content (72.39 ± 0.38%), TPC (3.40 ± 0.17 mg GAE/g), and TFC (3.07 ± 0.29 mg QE/g) have been detected in the SD powder. Our results allow for the conclusion that the SD microencapsulation method using maltodextrin seems to be more powerful in terms of the β-glucan powder yield and its contents of β-glucan, TP, and TF as compared to the FD technique.
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Affiliation(s)
- Veronika Valková
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Hana Ďúranová
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Aude Falcimaigne-Cordin
- Enzyme and Cell Engineering, UPJV, CNRS, Université de Technologie de Compiègne, Centre de Recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France; (A.F.-C.); (C.R.)
| | - Claire Rossi
- Enzyme and Cell Engineering, UPJV, CNRS, Université de Technologie de Compiègne, Centre de Recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France; (A.F.-C.); (C.R.)
| | - Frédéric Nadaud
- Service d’Analyse Physico-Chimique, Université de Technologie de Compiègne, Centre de recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France;
| | - Alla Nesterenko
- Integrated Transformations of Renewable Matter, ESCOM, Université de Technologie de Compiègne, Centre de Recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France;
| | - Marvin Moncada
- Department of Food, Bioprocessing, and Nutrition Science, Nord Carolina State University, Raleigh, NC 27606, USA;
| | - Mykola Orel
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Eva Ivanišová
- Institute of Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Zuzana Chlebová
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Lucia Gabríny
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland
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Ligarda-Samanez CA, Moscoso-Moscoso E, Choque-Quispe D, Palomino-Rincón H, Martínez-Huamán EL, Huamán-Carrión ML, Peralta-Guevara DE, Aroni-Huamán J, Arévalo-Quijano JC, Palomino-Rincón W, la Cruz GD, Ramos-Pacheco BS, Muñoz-Saenz JC, Muñoz-Melgarejo M. Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch. Foods 2022; 11:2107. [PMID: 35885349 PMCID: PMC9316173 DOI: 10.3390/foods11142107] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/10/2022] [Accepted: 07/14/2022] [Indexed: 02/05/2023] Open
Abstract
Ferropenic anemy is the leading iron deficiency disease in the world. The aim was to encapsulate erythrocytes extracted from the blood of Cavia porcellus, in matrices of tara gum and native potato starch. For microencapsulation, solutions were prepared with 20% erythrocytes; and encapsulants at 5, 10, and 20%. The mixtures were spray-dried at 120 and 140 °C. The iron content in the erythrocytes was 3.30 mg/g and between 2.32 and 2.05 mg/g for the encapsulates (p < 0.05). The yield of the treatments varied between 47.84 and 58.73%. The moisture, water activity, and bulk density were influenced by the temperature and proportion of encapsulants. The total organic carbon in the atomized samples was around 14%. The particles had diverse reddish tonalities, which were heterogeneous in their form and size; openings on their surface were also observed by SEM. The particle size was at the nanometer level, and the zeta potential (ζ) indicated a tendency to agglomerate and precipitation the solutions. The presence of iron was observed on the surface of the atomized by SEM-EDX, and FTIR confirmed the encapsulation due to the presence of the chemical groups OH, C-O, C-H, and N-H in the atomized. On the other hand, high percentages of iron release in vitro were obtained between 88.45 and 94.71%. The treatment with the lowest proportion of encapsulants performed at 140 °C obtained the best results and could potentially be used to fortify different functional foods.
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Affiliation(s)
- Carlos A. Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (E.M.-M.); (M.L.H.-C.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (J.A.-H.); (B.S.R.-P.)
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (E.M.-M.); (M.L.H.-C.)
| | - David Choque-Quispe
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (J.A.-H.); (B.S.R.-P.)
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Henry Palomino-Rincón
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (J.A.-H.); (B.S.R.-P.)
| | - Edgar L. Martínez-Huamán
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (E.L.M.-H.); (J.C.A.-Q.)
| | - Mary L. Huamán-Carrión
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (E.M.-M.); (M.L.H.-C.)
| | - Diego E. Peralta-Guevara
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Jimmy Aroni-Huamán
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (J.A.-H.); (B.S.R.-P.)
| | - José C. Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (E.L.M.-H.); (J.C.A.-Q.)
| | - Wilbert Palomino-Rincón
- Agricultural and Livestock Engineering, Universidad Nacional San Antonio Abad, Cusco 08000, Peru;
| | - Germán De la Cruz
- Agricultural Science Facultad, Universidad Nacional San Cristobal de Huamanga, Ayacucho 05000, Peru;
| | - Betsy S. Ramos-Pacheco
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (J.A.-H.); (B.S.R.-P.)
| | - Jenny C. Muñoz-Saenz
- Department of Human Medicine, Universidad Peruana los Andes, Huancayo 12006, Peru; (J.C.M.-S.); (M.M.-M.)
| | - Mauricio Muñoz-Melgarejo
- Department of Human Medicine, Universidad Peruana los Andes, Huancayo 12006, Peru; (J.C.M.-S.); (M.M.-M.)
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Adsorption of Polyphenols from Almond Blanching Water by Macroporous Resin. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:7847276. [PMID: 35847429 PMCID: PMC9277471 DOI: 10.1155/2022/7847276] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/04/2022] [Accepted: 05/13/2022] [Indexed: 12/02/2022]
Abstract
The almond processing industry generates large volumes of effluent after the blanching process. Blanching water is one of the main by-products with a potential source of polyphenols. However, before being used or discharged, this by-product requires pretreatment. This work was aimed at paving the way toward using adsorption on XAD-7 HP macroporous resin for wastewater treatment. This promising technique could be easily scaled up and integrated into existing production lines. Adsorption was carried out with a fixed bed in counterflow, while desorption was performed by acetone in downflow. With this approach, it was possible to concentrate up to five times the phenolic content of the initial blanching water. The resulting extract was analyzed by ultraperformance liquid chromatography-mass spectrometry (UPLC-MS), identifying more than 89% procyanidins, in addition to catechin, epicatechin, and isorhamnetin-3-O-rutinoside. Applications such as spray-drying and prilling techniques were suggested to improve the efficiency of polyphenols by preserving their stability, bioactivity, and bioavailability.
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38
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The Use of the Permutation Algorithm for Suboptimising the Position of Used Nozzles on the Field Sprayer Boom. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The worn-out nozzles of field sprayers cause agricultural treatment to be uneven and therefore ineffective. Spray nozzles are consumable elements of the field sprayer that are subject to inspection and in the event of their excessive wear should be replaced with new ones to ensure the proper execution of agricultural treatment. The aim of the study is to propose, using operational research methods, an expert methodology allowing further operation of worn-out and often expensive sprayer nozzles, including standard, universal, anti-drift, or ejector nozzles. The previous attempts, performed with the use of the random computer optimisation method, did not guarantee a global solution in the entire population of all possible permutations without repetitions of 24 worn-out nozzles (for a field boom with a width of 12 m) or even estimating approximation to this solution. The process of measuring the wear of nozzles, the simulation of the entire virtual field boom, and the permutation algorithm proposed here allow you to specify a suboptimal solution of an NP-hard problem separately for each sprayer, i.e., to indicate in a very short time such a permutation out of 24! ≈ 6.20448 × 10+23 permutations of nozzles with variable degrees of wear, which is close to the optimal permutation of used nozzles on the field sprayer boom, in terms of the coefficient of variation. The use of expert methodology allows for reducing the operating costs of sprayers by using a relatively cheap automated expert service instead of the costly purchase of a set of new nozzles for field sprayers. Many areas of application of this methodology have been indicated.
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Phenolic Compound Profile by UPLC-MS/MS and Encapsulation with Chitosan of Spondias mombin L. Fruit Peel Extract from Cerrado Hotspot-Brazil. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27082382. [PMID: 35458580 PMCID: PMC9028924 DOI: 10.3390/molecules27082382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/18/2022] [Accepted: 04/02/2022] [Indexed: 11/16/2022]
Abstract
Taperebá (Spondias mombin L.) is a native species of the Brazilian Cerrado that has shown important characteristics such as a significant phenolic compound content and biological activities. The present study aimed to characterize the phenolic compound profile and antioxidant activity in taperebá peel extract, as well as microencapsulating the extract with chitosan and evaluating the stability of the microparticles. The evaluation of the profile of phenolic compounds was carried out by UPLC-MS/MS. The in vitro antioxidant activity was evaluated by DPPH and ABTS methods. The microparticles were obtained by spray drying and were submitted to a stability study under different temperatures. In general, the results showed a significant content of polyphenols and antioxidant activity. The results of UPLC-MS/MS demonstrated a significant content of polyphenols in taperebá peel, highlighting the high content of ellagic acid and quercetin compounds. There was significant retention of phenolic compounds when microencapsulated, demonstrating high retention at all evaluated temperatures. This study is the first to microencapsulate the extract of taperebá peel, in addition to identifying and quantifying some compounds in this fruit.
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40
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Kaul S, Kaur K, Mehta N, Dhaliwal SS, Kennedy JF. Characterization and optimization of spray dried iron and zinc nanoencapsules based on potato starch and maltodextrin. Carbohydr Polym 2022; 282:119107. [DOI: 10.1016/j.carbpol.2022.119107] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/03/2022] [Accepted: 01/04/2022] [Indexed: 12/15/2022]
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41
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Filippou P, Mitrouli ST, Vareltzis P. Sequential Membrane Filtration to Recover Polyphenols and Organic Acids from Red Wine Lees: The Antioxidant Properties of the Spray-Dried Concentrate. MEMBRANES 2022; 12:membranes12040353. [PMID: 35448323 PMCID: PMC9030477 DOI: 10.3390/membranes12040353] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 02/01/2023]
Abstract
The vinification process produces a considerable amount of waste. Wine lees are the second most generated byproduct, representing around 14% of total vinification wastes. They are a valuable source of natural antioxidants, mainly polyphenols, as well as organic acids, such as tartaric acid. This paper deals with the application of an integrated, environment friendly membrane separation process to recover polyphenols and organic acids. A two-step membrane process is described, consisting of an ultra- and a nano-filtration process. The physicochemical and antioxidant properties of all the process streams were determined. High Pressure Liquid Chromatography (HPLC) was employed for identifying certain individual organic acids and polyphenols, while the antioxidant potential was determined by the 2,2′-diphenyl-1-picrylhydrazyl radical) (DPPH) radical scavenging ability and ferric reducing ability. A liquid concentrate stream containing 1351 ppm of polyphenols was produced and then spray dried. The resulting powder retained most of the polyphenols and antioxidant properties and was successfully applied to a real food system to retard lipid oxidation, followed by Thiobarbituric Acid Reactive Substances (TBARS) and the determination of oxymyoglobin content. The results show that membrane separation technology is an attractive alternative process for recovering value-added ingredients from wine lees.
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Affiliation(s)
- Polychronis Filippou
- Laboratory of Food and Agricultural Industries Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, GR541 24 Thessaloniki, Greece;
| | - Soultana T. Mitrouli
- Laboratory of Natural Resources and Renewable Energies, Chemical Process and Energy Resources Institute (CPERI), Centre for Research and Technology-Hellas (CERTH), 6th km Charilaou-Thermi Road, GR570 01 Thessaloniki, Greece;
| | - Patroklos Vareltzis
- Laboratory of Food and Agricultural Industries Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, GR541 24 Thessaloniki, Greece;
- Correspondence:
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Ricci A, Arboleda Mejia JA, Versari A, Chiarello E, Bordoni A, Parpinello GP. Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.12.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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43
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Rajendran D, Ezhuthupurakkal PB, Lakshman R, Gowda NKS, Manimaran A, Rao SBN. Application of encapsulated nano materials as feed additive in livestock and poultry: a review. Vet Res Commun 2022; 46:315-328. [DOI: 10.1007/s11259-022-09895-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Accepted: 01/30/2022] [Indexed: 10/19/2022]
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44
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Influence of the Operating Conditions on the Release of Corrosion Inhibitors from Spray-Dried Carboxymethylcellulose Microspheres. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041800] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Sodium carboxymethylcellulose (CMC-Na) microparticles, containing corrosion inhibitor benzotriazole (BTA), were prepared using different spray drying processing parameters, with the purpose of future application in protective coatings for the delivery of corrosion inhibitors. The effects of the processing parameters, such as inlet temperature and spray flow rate, are discussed herein. The biopolymeric CMC-Na microparticles obtained were characterized morphologically by SEM and TEM, and their release profile studied by UV-Vis. The results show that the prepared microparticles (microspheres) were homogeneous, spherically shaped and of a matrix-type nature. Additionally, it was observed that the inlet temperature and spray flow rate significantly influenced the release profiles and process yields. From the different process parameters tested, it was found that the best conditions to achieve higher process yields, higher encapsulation efficiencies and better release properties, were an inlet temperature of 170 °C, a pump rate of 2.5 mL/min, and a drying air-flow rate of 440 L/h.
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45
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Álvarez R, Giménez B, Mackie A, Torcello-Gómez A, Quintriqueo A, Oyarzun-Ampuero F, Robert P. Influence of the particle size of encapsulated chia oil on the oil release and bioaccessibility during in vitro gastrointestinal digestion. Food Funct 2022; 13:1370-1379. [PMID: 35044402 DOI: 10.1039/d1fo03688b] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Among vegetable oils, chia oil has been gaining interest in recent years due to its high linolenic acid content (ALA, 18:3 ω3). The aim of this work was to study the influence of the particle size of encapsulated purified chia oil (PCO) on the encapsulation efficiency and PCO release during in vitro digestion. PCO micro- and nano-sized particles with sodium alginate (SA) as an encapsulating agent (ME-PCO-SA and NE-PCO-SA) were designed by micro and nano spray-drying, respectively, applying a central composite plus star point experimental design. NE-PCO-SA showed a smaller particle size and higher encapsulation efficiency of PCO than ME-PCO-SA (0.16 μm vs. 3.5 μm; 98.1% vs. 92.0%). Emulsions (NE-PCO and ME-PCO) and particles (NE-PCO-SA and ME-PCO-SA) were subjected to in vitro static gastrointestinal digestion. ME-PCO and NE-PCO showed sustained oil release throughout the three phases of digestion (oral, gastric and intestinal phases), whereas the PCO release from ME-PCO-SA and NE-PCO-SA occurred mainly in the intestinal phase, showing the suitability of sodium alginate as an intestine-site release polymer. Nano-sized particles showed a significantly higher PCO release after in vitro digestion (NE-PCO-SA, 78.4%) than micro-sized particles (ME-PCO-SA, 69.8%), and also higher bioaccessibility of individual free fatty acids, such as C18:3 ω-3 (NE-PCO-SA, 23.6%; ME-PCO-SA, 7.9%), due to their greater surface area. However, when ME-PCO-SA and NE-PCO-SA were incorporated into yogurt, the PCO release from both particle systems after the digestion of the matrix was similar (NE-PCO-SA, 58.8%; ME-PCO-SA-Y, 61.8%), possibly because the calcium ions contained in the yogurt induced partial ionic gelation of SA, impairing the PCO release. Sodium alginate spray-dried micro and nanoparticles showed great potential for vehiculation of omega-3 rich oils in the design of functional foods.
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Affiliation(s)
- Rudy Álvarez
- Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile.
| | - Begoña Giménez
- Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Ecuador 3769, Estación Central, Santiago, Chile
| | - Alan Mackie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Amelia Torcello-Gómez
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Alejandra Quintriqueo
- Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile.
| | - Felipe Oyarzun-Ampuero
- Departamento de Ciencia y Tecnología Farmacéutica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile
| | - Paz Robert
- Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile.
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Effects of blueberry extract co-microencapsulation on the survival of Lactobacillus rhamnosus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112886] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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47
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Ranjha MMAN, Shafique B, Rehman A, Mehmood A, Ali A, Zahra SM, Roobab U, Singh A, Ibrahim SA, Siddiqui SA. Biocompatible Nanomaterials in Food Science, Technology, and Nutrient Drug Delivery: Recent Developments and Applications. Front Nutr 2022; 8:778155. [PMID: 35127783 PMCID: PMC8811221 DOI: 10.3389/fnut.2021.778155] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Accepted: 11/29/2021] [Indexed: 12/17/2022] Open
Abstract
Nanomaterials exist as potential biocompatible materials in nature and are being synthesized to provide extraordinary characteristics in various food industry sectors. Synthesis of biocompatible nanomaterials requires modification in the shape, density, and size of nanomaterials. Biocompatible nanomaterials are synthesized to reduce toxicity, decrease adverse effects in the gastrointestinal tract, and enhance immune response. Nanomaterials can target organs and tissues. Nanomaterials are found to be effectively compatible by interacting with functional foods and nutraceuticals. Applications of these nanomaterials are novel strategies in food industries such as food safety, food processing, food quality, food packaging, and food labeling. Various functions like detection of toxins and pathogens; production of biocompatible packaging; enhancement in color, flavor, and aroma; processing edible film, and sensing authenticity of food product are being accomplished with no toxicity. This review provides a systematic study on the biocompatibility of nanomaterials. It highlights the synthesis of biocompatible nanomaterials and advanced functions of these nanomaterials in the production area, processing industry, safety improvement, quality control, edible packaging films, biocompatibility, current developments, legislations and regulations for Nano-products, health and safety concerns, toxicity and public perceptions for use of nanomaterials.
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Affiliation(s)
| | - Bakhtawar Shafique
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Arshad Mehmood
- Beijing Advance Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Ahmad Ali
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Syeda Mahvish Zahra
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
- Department of Environmental Design, Health and Nutritional Sciences, Allama Iqbal Open University, Islamabad, Pakistan
- *Correspondence: Syeda Mahvish Zahra ;
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ajay Singh
- Department of Food Technology, Mata Gujri College, Fatehgarh Sahib, India
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
- Salam A. Ibrahim
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), (Deutsches Institut für Lebensmitteltechnik (English version: German Institute of Food Technologies)), Quakenbrück, Germany
- Shahida Anusha Siddiqui
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Saavedra-Leos MZ, Román-Aguirre M, Toxqui-Terán A, Espinosa-Solís V, Franco-Vega A, Leyva-Porras C. Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food. Polymers (Basel) 2022; 14:236. [PMID: 35054642 PMCID: PMC8779310 DOI: 10.3390/polym14020236] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/01/2022] [Accepted: 01/02/2022] [Indexed: 12/31/2022] Open
Abstract
A functional food based on blends of carbohydrate polymers and active ingredients was prepared by spray drying. Inulin (IN) and maltodextrin (MX) were used as carrying agents to co-microencapsulate quercetin as an antioxidant and Bacillus clausii (Bc) as a probiotic. Through a reduced design of experiments, eleven runs were conducted and characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), and modulated differential scanning calorimetry (MDSC). The physical characterizations showed fine and non-aggregated powders, composed of pseudo-spherical particles with micrometric sizes. The observation of rod-like particles suggested that microorganisms were microencapsulated in these particles. The microstructure of the powders was amorphous, observing diffraction peaks attributed to the crystallization of the antioxidant. The glass transition temperature (Tg) of the blends was above the room temperature, which may promote a higher stability during storage. The antioxidant activity (AA) values increased for the IN-MX blends, while the viability of the microorganisms increased with the addition of MX. By a surface response plot (SRP) the yield showed a major dependency with the drying temperature and then with the concentration of IN. The work contributes to the use of carbohydrate polymers blends, and to the co-microencapsulation of active ingredients.
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Affiliation(s)
- María Z. Saavedra-Leos
- Coordinación Académica Región Altiplano (COARA), Universidad Autónoma de San Luis Potosí, Matehuala, San Luis Potosi 78700, Mexico;
| | - Manuel Román-Aguirre
- Centro de Investigación en Materiales Avanzados S.C., CIMAV, Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico;
| | - Alberto Toxqui-Terán
- Centro de Investigación en Materiales Avanzados S.C., Unidad Monterrey, Alianza Norte No. 202, Parque de Investigación e Innovación Tecnológica, Apodaca 66600, Mexico;
| | - Vicente Espinosa-Solís
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí, Carretera Tamazunchale-San Martin Km. 5. Tamazunchale, San Luis Potosi 79960, Mexico;
| | - Avelina Franco-Vega
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosi 78210, Mexico;
| | - César Leyva-Porras
- Centro de Investigación en Materiales Avanzados S.C., CIMAV, Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico;
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Haji F, Cheon J, Baek J, Wang Q, Tam KC. Application of Pickering emulsions in probiotic encapsulation- A review. Curr Res Food Sci 2022; 5:1603-1615. [PMID: 36161224 PMCID: PMC9493384 DOI: 10.1016/j.crfs.2022.09.013] [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: 06/16/2022] [Revised: 09/02/2022] [Accepted: 09/12/2022] [Indexed: 11/25/2022] Open
Abstract
Probiotics are live microorganisms that confer health benefits to host organisms when consumed in adequate amounts and are often incorporated into foods for human consumption. However, this has negative implications on their viability as large numbers of these beneficial bacteria are deactivated when subjected to harsh conditions during processing, storage, and passage through the gastrointestinal tract. To address these issues, numerous studies on encapsulation techniques to protect probiotics have been conducted. This review focuses on emulsion technology for probiotic encapsulation, with a special focus on Pickering emulsions. Pickering emulsions are stabilized by solid particles, which adsorb strongly onto the liquid-liquid interfaces to prevent aggregation. Pickering emulsions have demonstrated enhanced stability, high encapsulation efficiency, and cost-effectiveness compared to other encapsulation techniques. Additionally, Pickering emulsions are regarded as safe and biocompatible and utilize natural materials, such as cellulose and chitosan derived from plants, shellfish, and fungi, which may also be viewed as more acceptable in food systems than common synthetic and natural molecular surfactants. This article reviews the current status of Pickering emulsion use for probiotic delivery and explores the potential of this technique for application in other fields, such as livestock farming, pet food, and aquaculture. Probiotics play an important role in maintaining the health of humans and animals. Encapsulation improves probiotic viability in harsh environments. Probiotics can be encapsulated by many techniques such as emulsification. Pickering emulsions use particles instead of molecules to stabilize emulsions. Natural particles are more acceptable to some consumers than synthetic emulsifiers.
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Affiliation(s)
- Fatemah Haji
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
| | - James Cheon
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
| | - Jiyoo Baek
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph, ON, N1G 5C9, Canada
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph, ON, N1G 5C9, Canada
| | - Kam Chiu Tam
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
- Corresponding author.
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50
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Oluwaleye S, Oguntosin V, Idachaba F. Conceptual design of smart multi-farm produce dehydrator using a low-cost programmable logic controller and raspberry pi. F1000Res 2021; 10:810. [PMID: 34868560 PMCID: PMC8609401 DOI: 10.12688/f1000research.54463.2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/08/2021] [Indexed: 11/20/2022] Open
Abstract
Background: Acceptable food processing techniques require the removal of water contents from the crop or food sample without destroying the nutritional qualities of the food sample. This poses a strict requirement on the dehydrator or oven that will be used in the dehydrating techniques to have the ability to control both temperature and humidity of its drying chamber. Methods: This work centres on how an autonomous multi-farm produce dehydrator that can also serve as an oven can be designed with a raspberry pi and a low-cost programmable logic controller (PLC). The dehydrator gives the users the flexibility to control both the drying chamber’s temperature and humidity from its web interface via a mobile device or the dehydrator’s HMI. Heat energy from the Liquid Petroleum Gas (LPG) is used so that the dehydrator can be readily available for commercial or industrial use. The small electricity required to power the electronics devices is obtained from the hybrid power solution with an electric energy source from either the mains electricity supply or solar.. The design was tested by creating an operation profile from the proposed web application for the dehydrator. The operation trend was analysed from the web application’s Trendlines page. Results: The report showed that both the temperature and humidity of the dehydrator could be controlled, and access to historical operation data will give insight to the user on how to create a better operation profile. Conclusion: The setup described in this work, when implemented was able to produce a dehydrator/oven whose temperature and humidity can be perfectly controlled and its generated heat is evenly distributed in its drying chamber to ensure efficient and effective drying techniques use in crop preservation and food processing.
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Affiliation(s)
- Sunkanmi Oluwaleye
- Electrical and Information Engineering Department, Covenant University, Ota, Ogun State, Nigeria.,KMF Concept Limited, Egbeda, Lagos State, Nigeria
| | - Victoria Oguntosin
- Electrical and Information Engineering Department, Covenant University, Ota, Ogun State, Nigeria
| | - Francis Idachaba
- Electrical and Information Engineering Department, Covenant University, Ota, Ogun State, Nigeria
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