Nanostructured Lipid Carriers in Alginate Microgels for the Delivery of Astaxanthin

Microgel delivery systems of functional substances for precision nutrition

Microgels delivery system have great potential in functional substances encapsulation, protection, release, precise delivery and nutritional intervention. Microgel is a three-dimensional network structure formed by physical or chemical crosslinking of biopolymers, whose characteristics include dispersion and swelling, stable structure, small volume and high specific surface area, and is a special kind of colloid. In this chapter, the common wall materials for preparing food grade microgels, and the main preparation principles, methods, advantages and disadvantages of microgels loaded with functional substances were firstly reviewed. Then the main characteristics of microgel as delivery system, such as deformability, high encapsulation, stimulus-responsive release and targeted delivery, and its potential benefits in intervening chronic diseases were summarized. Finally, the applications of microgel delivery system for functional substance in the field of precision nutrition were discussed. This chapter will help to design of next-generation advanced targeting microgel delivery system, and realize precision nutrition intervention of food functional substances on body health.

Preparation of astaxanthin/zeaxanthin-loaded nanostructured lipid carriers for enhanced bioavailability: Characterization-, stability-and permeability study

Astaxanthin (ASTA) and zeaxanthin (ZEA) are xanthophyll carotenoids showing a wide spectrum of health-promoting properties. However, their utilization is limited, mostly due to poor water solubility, limited bioavailability, and a tendency to oxidate, as well as photo- and thermal instability. The aim of this work was to develop ASTA- and ZEA-loaded nano-structured lipid carriers (NLCs) that would protect them against degradation and improve their intestinal stability/permeability. Obtained NLCs were characterized by an effective diameter of 294 nm for ASTA-NLC and 280 nm for ZEA-NLC; polydispersity index (PDI) lower than 0.2; and zeta potential of -29.4 mV and -29.0 mV, respectively. Interestingly, despite similar physicochemical characteristics, our investigation revealed differences in the encapsulation efficiency of ASTA-NLC and ZEA-NLC (58.0 % vs. 75.5 %, respectively). Obtained NLCs were stable during a 21 day-storage period in the dark at room temperature or at 4 °C. Investigation of gastrointestinal stability showed no change in effective diameter and PDI under gastric conditions while both parameters significantly changed under intestinal conditions. Our results showed for the first time that both ASTA- and ZEA-NLCs intestinal absorption investigated in the in vitro model is significantly increased (in relation to pure compounds) and is affected by the presence of mucus. This study provides useful data about the advantages of using NLC as a delivery system for ASTA and ZEA that might facilitate their applications in the food and pharmaceutical industry.

Preparation of microgel co-loaded with nuciferine and epigallocatechin-3-gallate for the regulation of lipid metabolism

This study aims to enhance the stability and bioavailability of nuciferine (NF) and epigallocatechin-3-gallate (EGCG) by loading NF into liposomes and then incorporating the liposomes and EGCG into porous microgels (NFEG-microgel) prepared with chitosan and proanthocyanidin. Analysis of particle size (0.5-3.0 μm), electron microscopy, rheology, stability, and simulated gastrointestinal release confirmed that the prepared microgels had high encapsulation rate and good stability and release characteristics. Intervention experiments were performed by orally administering NFEG-microgel to high-fat diet rats to evaluate its efficacy and regulatory mechanism for blood lipid metabolism. NFEG-microgel intervention significantly reduced the body weight and serum lipid level, and the mechanism was related to the expression regulation of key genes involved in lipid metabolism and miRNAs (miR-126a-5p and miR-30b-5p) in serum extracellular vesicles. In addition, NFEG-microgel improved the diversity of gut microbiota by enriching short-chain fatty acids (SCFA)-producing bacteria and reducing harmful bacteria, suggesting that it can ameliorate lipid metabolism by regulating the intestinal flora community in rats.

Encapsulation of resveratrol-loaded Pickering emulsions in alginate/pectin hydrogel beads: Improved stability and modification of digestive behavior in the gastrointestinal tract

In this study, alginate/pectin hydrogel beads were prepared with different mixing ratios (9:1, 8:2, 7:3, 6:4, and 5:5) to encapsulate resveratrol-loaded Pickering emulsions using Ca²⁺ crosslinking. The system with a suitable ratio of pectin and alginate can enhance the encapsulation efficiency and loading capacity. Scanning electron microscopy (SEM) study confirmed that the hydrogel beads were spherical, in which Pickering emulsion was distributed evenly within the polymer network. Fourier Transform Infrared Spectroscopy (FTIR) study indicated that the hydrogel beads were formed by physical cross-linking. X-ray diffraction (XRD) study demonstrated that resveratrol existed in hydrogel beads with an amorphous or dissolved form. Besides, the stability and antioxidant capacity suggested that hydrogel beads could offer protection to resveratrol by preventing degradation through environmental stresses, while maintaining its antioxidant capacity. Importantly, hydrogels significantly reduced the release of free fatty acids and resveratrol during in vitro digestion compared to emulsions, especially with the appropriate ratio of sodium alginate and pectin. Overall, Pickering emulsions-loaded alginate/pectin hydrogel beads could offer a novel option for the preparation of low-calorie foods and a potential substitute model for controlling the release of free fatty acids contributing to the transportation of resveratrol.

Recent research advances in astaxanthin delivery systems: Fabrication technologies, comparisons and applications

Astaxanthin (AST) is classified as a kind of carotenoid with bright red color, powerful antioxidant activity as well as a range of health benefits. AST-based functional foods present a new thought of healthy diets with both the enhancement of food color and incorporation of nutrients. However, the poor water solubility, easy oxidation, light instability, thermal instability and peculiar smell excessively restrict its application in the food industry. In this review, common bio-based materials for various AST delivery systems suitable for different food products are highlighted. Moreover, characteristics of different delivery systems and current applications in food products are also compared and summarized. This review provides some ideas on the research trends and applications of AST delivery systems in food. The joint use of two or more materials can significantly enhance the stability of delivery systems. All of the encapsulation systems slow down the degradation of AST to a certain extent and can be applied to different food systems. However, studies and applications are still focused on emulsions and microcapsules with unsatisfactory odor masking effects. In the future, diverse AST-loaded delivery systems with high encapsulation efficacy, good stability, odor masking effects and cost-effective preparation technologies will be the major research trends.