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Quezada C, Urra M, Mella C, Zúñiga RN, Troncoso E. Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties. Foods 2024; 13:513. [PMID: 38397490 PMCID: PMC10888144 DOI: 10.3390/foods13040513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% w/w) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.
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Affiliation(s)
- Carolina Quezada
- Doctoral Program in Materials Science and Process Engineering, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
| | - Matías Urra
- School of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile;
| | - Camila Mella
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
| | - Rommy N. Zúñiga
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.); (R.N.Z.)
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
| | - Elizabeth Troncoso
- Universitary Institute for Research and Technology Development (UIRTD), Universidad Tecnológica Metropolitana, Ignacio Valdivieso 2409, San Joaquín, Santiago 8940577, Chile
- Department of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
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Paulo LADO, Fernandes RN, Simiqueli AA, Rocha F, Dias MMDS, Minim VPR, Minim LA, Vidigal MCTR. Baru oil (Dipteryx alata vog.) applied in the formation of O/W nanoemulsions: A study of physical-chemical, rheological and interfacial properties. Food Res Int 2023; 170:112961. [PMID: 37316008 DOI: 10.1016/j.foodres.2023.112961] [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: 10/10/2022] [Revised: 02/18/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
The oil extracted from baru (Dipteryx alata Vog.) seeds is in bioactive compounds and it presents potential to be used in food and cosmetic industries. Therefore, this study aims to provide insights into the stability of baru oil-in-water (O/W) nanoemulsions. For this purpose, the effects of the ionic strength (0, 100 and 200 mM), pH (6, 7 and 8), and storage time (28 days) on the kinetic stability of these colloidal dispersions were evaluated. The nanoemulsions were characterized in terms of interfacial properties, rheology, zeta potential (ζ), average droplet diameter, polydispersity index (PDI), microstructure, and creaming index. In general, for samples, the equilibrium interfacial tension ranged from 1.21 to 3.4 mN.m-1, and the interfacial layer presented an elastic behavior with low dilatational viscoelasticity. Results show that the nanoemulsions present a Newtonian flow behavior, with a viscosity ranging from 1.99 to 2.39 mPa.s. The nanoemulsions presented an average diameter of 237-315 nm with a low polydispersity index (<0.39), and a ζ-potential ranging from 39.4 to 50.3 mV after 28 days of storage at 25 °C. The results obtained for the ζ-potential suggest strong electrostatic repulsions between the droplets, which is an indicative of relative kinetic stability. In fact, macroscopically, all the nanoemulsions were relatively stable after 28 days of storage, except the nanoemulsions added with NaCl. Nanoemulsions produced with baru oil present a great potential to be used in the food, cosmetic, and pharmaceutical industries.
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Affiliation(s)
| | - Raquel Nunes Fernandes
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
| | - Andréa Alves Simiqueli
- Department of Pharmacy, Federal University of Juiz de Fora, Governador Valadares campus (UFJF-GV), 35032-620 Governador Valadares, MG, Brazil
| | - Felipe Rocha
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
| | | | | | - Luis Antonio Minim
- Food Technology Department, Federal University of Viçosa (UFV), 36570-900 Viçosa, Brazil
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Dima C, Assadpour E, Nechifor A, Dima S, Li Y, Jafari SM. Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies. Crit Rev Food Sci Nutr 2023:1-39. [PMID: 37096550 DOI: 10.1080/10408398.2023.2199861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Foods are complex biosystems made up of a wide variety of compounds. Some of them, such as nutrients and bioactive compounds (bioactives), contribute to supporting body functions and bring important health benefits; others, such as food additives, are involved in processing techniques and contribute to improving sensory attributes and ensuring food safety. Also, there are antinutrients in foods that affect food bioefficiency and contaminants that increase the risk of toxicity. The bioefficiency of food is evaluated with bioavailability which represents the amount of nutrients or bioactives from the consumed food reaching the organs and tissues where they exert their biological activity. Oral bioavailability is the result of some physicochemical and biological processes in which food is involved such as liberation, absorption, distribution, metabolism, and elimination (LADME). In this paper, a general presentation of the factors influencing oral bioavailability of nutrients and bioactives as well as the in vitro techniques for evaluating bioaccessibility and is provided. In this context, a critical analysis of the effects of physiological factors related to the characteristics of the gastrointestinal tract (GIT) on oral bioavailability is discussed, such as pH, chemical composition, volumes of gastrointestinal (GI) fluids, transit time, enzymatic activity, mechanical processes, and so on, and the pharmacokinetics factors including BAC and solubility of bioactives, their transport across the cell membrane, their biodistribution and metabolism. The impact of matrix and food processing on the BAC of bioactives is also explained. The researchers' recent concerns for improving oral bioavailability of nutrients and food bioactives using both traditional techniques, for example, thermal treatments, mechanical processes, soaking, germination and fermentation, as well as food nanotechnologies, such as loading of bioactives in different colloidal delivery systems (CDSs), is also highlighted.
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Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Alexandru Nechifor
- Faculty of Medicine and Pharmacy - Medical Clinical Department, Dunarea de Jos" University of Galati, Galati, Romania
| | - Stefan Dima
- Faculty of Science and Environment, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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4
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He X, Wang B, Xue Y, Li Y, Hu M, He X, Chen J, Meng Y. Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion. Int J Biol Macromol 2023; 234:123675. [PMID: 36801230 DOI: 10.1016/j.ijbiomac.2023.123675] [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: 11/05/2022] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
Sodium caseinate (SC) is widely used as a biological macromolecular emulsifier in oil-in-water (O/W) emulsions. However, the SC-stabilized emulsions were unstable. High-acyl gellan gum (HA) is an anionic macromolecular polysaccharide that improves emulsion stability. This study aimed to investigate the effects of HA addition on the stability and rheological properties of SC-stabilized emulsions. Study results revealed that HA concentrations >0.1 % could increase Turbiscan stability, reduce the volume average particle size, and increase the zeta-potential absolute value of the SC-stabilized emulsions. In addition, HA increased the triple-phase contact angle of SC, transformed SC-stabilized emulsions into non-Newtonian fluids, and effectively inhibited the movement of emulsion droplets. The effect of 0.125 % HA concentration was the most effective, allowing SC-stabilized emulsions to maintain good kinetic stability over a 30-d period. NaCl destabilized SC-stabilized emulsions but had no significant effect on HA-SC emulsions. In summary, HA concentration had a significant effect on the stability of SC-stabilized emulsions. HA altered the rheological properties and reduced creaming and coalescence by forming a three-dimensional network structure, increasing the electrostatic repulsion of the emulsion and the adsorption capacity of SC at the oil-water interface, and thereby improving the stability of SC-stabilized emulsions during storage and in the presence of NaCl.
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Affiliation(s)
- Xingfen He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Bin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, People's Republic of China
| | - Yuhang Xue
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Yanhua Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Mingxiang Hu
- Zhejiang Tech-way Biotechnology Co., Ltd., Shaoxing 311811, People's Republic of China
| | - Xingwang He
- Zhejiang Tech-way Biotechnology Co., Ltd., Shaoxing 311811, People's Republic of China
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
| | - Yuecheng Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
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Salimi F, Imanparast S. Characterization of Probiotic Pichia sp. DU2-Derived Exopolysaccharide with Oil-in-Water Emulsifying and Anti-biofilm Activities. Appl Biochem Biotechnol 2022; 195:3345-3365. [PMID: 36585548 DOI: 10.1007/s12010-022-04283-y] [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: 12/16/2022] [Indexed: 01/01/2023]
Abstract
Probiotic-derived exopolysaccharides are considered as promising sources of carbohydrate with extensive applications in many industries. In the current study, yeast strains were isolated from chicken ingluvies and gizzard samples. According to molecular identification, EPS-producing yeast (Pichia sp. DU2) showed the most similarity to Pichia cactophila (99.67%). Pichia sp. DU2 showed probiotic properties. EPS of Pichia sp. DU2 showed emulsifying activity. The formed emulsions showed 53% (colza oil) and 100% (p-xylene) stability after 24 h. These emulsions were oil-in-water and have stability in the presence of NaCl, KCl, and also acidic and basic conditions. Also, the EPS showed anti-biofilm (29.7-47.6% and 19.06-55.26% against B. cereus and Y. enterocolitica, respectively) and flocculating activities (31.4%). FT-IR showed the presence of various functional groups in EPS structure. Also, its heteropolysaccharide nature was revealed in 1H-NMR and HPLC analysis. This emulsifying EPS showed significant thermal stability and negative zeta potential, which make it a promising carbohydrate for various industries. Finally, according to the predicted model, the maximal EPS production was achieved at reaction time 36 h, pH 6, yeast extract concentration 1.0%, and sucrose concentration 5%. Pichia sp. DU2 with probiotic properties and producing EPS with emulsifying, anti-biofilm, and flocculating activities can be considered as promising yeast strain in various industries like food and pharmaceutical industries.
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Affiliation(s)
- Fatemeh Salimi
- Department of Cellular and Molecular Biology, School of Biology, Damghan University, Damghan, Iran.
| | - Somaye Imanparast
- Department of Biotechnology, Iranian Research Organization for Science and Technology, Tehran, Iran
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6
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Maria Jenita Peter, Lalithapriya U, Venkatachalapathy R, Sukumar M. Characterization of an effective drug carrier system for improved oxidative and thermal stability of essential fatty acids: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2105352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Maria Jenita Peter
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
| | | | | | - Muthusamy Sukumar
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
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7
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Huang Z, Calicchia E, Jurewicz I, Muñoz E, Garriga R, Portale G, Howlin BJ, Keddie JL. Two-Dimensional Triblock Peptide Assemblies for the Stabilization of Pickering Emulsions with pH Responsiveness. ACS APPLIED MATERIALS & INTERFACES 2022; 14:53228-53240. [PMID: 36378993 PMCID: PMC9716523 DOI: 10.1021/acsami.2c17558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/02/2022] [Indexed: 06/16/2023]
Abstract
A variety of two-dimensional (2D) nanomaterials, including graphene oxide and clays, are known to stabilize Pickering emulsions to fabricate structures for functions in sensors, catalysts, and encapsulation. We introduce here a novel Pickering emulsion using self-assembled amphiphilic triblock oligoglycine as the emulsifier. Peptide amphiphiles are more responsive to environmental changes (e.g., pH, temperature, and ionic strength) than inorganic 2D materials, which have a chemically rigid, in-plane structure. Noncovalent forces between the peptide molecules change with the environment, thereby imparting responsiveness. We provide new evidence that the biantennary oligoglycine, Gly4-NH-C10H20-NH-Gly4, self-assembles into 2D platelet structures, denoted as tectomers, in solution at a neutral buffered pH using small-angle X-ray scattering and molecular dynamics simulations. The molecules are stacked in the platelets with a linear conformation, rather than in a U-shape. We discovered that the lamellar oligoglycine platelets adsorbed at an oil/water interface and stabilized oil-in-water emulsions. This is the first report of 2D oligoglycine platelets being used as a Pickering stabilizer. The emulsions showed a strong pH response in an acidic environment. Thus, upon reducing the pH, the protonation of the terminal amino groups of the oligoglycine induced disassembly of the lamellar structure due to repulsive electrostatic forces, leading to emulsion destabilization. To demonstrate the application of the material, we show that a model active ingredient, β-carotene, in the oil is released upon decreasing the pH. Interestingly, in pH 9 buffer, the morphology of the oil droplets evolved over time, as the oligoglycine stabilizer created progressively a thicker interfacial layer. This demonstration opens a new route to use self-assembled synthetic peptide amphiphiles to stabilize Pickering emulsions, which can be significant for biomedical and pharmaceutical applications.
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Affiliation(s)
- Zhiwei Huang
- Department
of Physics, Faculty of Engineering and Physical Sciences, University of Surrey, GuildfordGU2 7XH, U.K.
| | - Eleonora Calicchia
- Groningen
Research Institute of Pharmacy, University
of Groningen, A. Deusinglaan 1, Groningen9713 AV, The Netherlands
- Zernike
Institute for Advanced Materials, Faculty of Mathematics and Natural
Sciences, University of Groningen, Nijenborgh 4, Groningen9747AG, The
Netherlands
| | - Izabela Jurewicz
- Department
of Physics, Faculty of Engineering and Physical Sciences, University of Surrey, GuildfordGU2 7XH, U.K.
| | - Edgar Muñoz
- Instituto
de Carboquímica ICB-CSIC, Miguel Luesma Castán 4, 50018Zaragoza, Spain
| | - Rosa Garriga
- Departamento
de Química Física, Universidad
de Zaragoza, 50009Zaragoza, Spain
| | - Giuseppe Portale
- Zernike
Institute for Advanced Materials, Faculty of Mathematics and Natural
Sciences, University of Groningen, Nijenborgh 4, Groningen9747AG, The
Netherlands
| | - Brendan J. Howlin
- Department
of Chemistry, Faculty of Engineering and Physical Sciences, University of Surrey, Guildford, Surrey GU2 7XH, U.K.
| | - Joseph L. Keddie
- Department
of Physics, Faculty of Engineering and Physical Sciences, University of Surrey, GuildfordGU2 7XH, U.K.
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Flamminii F, De Flaviis R, Sacchetti G, Caponio F, Michele Paradiso V, Daniela Di Mattia C. Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: a multivariate statistical approach. Food Chem 2022; 405:134767. [DOI: 10.1016/j.foodchem.2022.134767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/25/2022] [Accepted: 10/24/2022] [Indexed: 11/04/2022]
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Chen J, Cao C, Yuan D, Xia X, Liu Q, Kong B. Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions. Food Chem 2022; 385:132700. [PMID: 35305436 DOI: 10.1016/j.foodchem.2022.132700] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 01/26/2022] [Accepted: 03/12/2022] [Indexed: 01/11/2023]
Abstract
Protein-lipid co-oxidation of whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions with different ionic strengths (0, 100, 200, 300 and 400 mM) during storage were investigated. The results proved that changes in levels of adsorbed proteins induced by different ionic strengths could obviously affect the occurrence of protein-lipid co-oxidation. The level of oxidative stress was higher in adsorbed proteins extracted from control sample than in those extracted from emulsions with 300 or 400 mM ionic strengths. This was indicated by higher levels of N'-formyl-l-kynurenine (NFK) and carbonyl, lower fluorescence intensity and more serious unfolding of protein structure. Moreover, control sample showed the highest oxidative stability, which was indicated by lower levels of primary and secondary lipid oxidation products. These findings clearly illustrated that altered levels of adsorbed proteins induced by different ionic strengths play a crucial role in affecting protein-lipid co-oxidation in O/W emulsions.
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Affiliation(s)
- Jiaxin Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Dongxue Yuan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Chen X, Lei Z, Cao J, Zhang W, Wu R, Cao F, Guo Q, Wang J. Traditional uses, phytochemistry, pharmacology and current uses of underutilized Xanthoceras sorbifolium bunge: A review. JOURNAL OF ETHNOPHARMACOLOGY 2022; 283:114747. [PMID: 34656667 DOI: 10.1016/j.jep.2021.114747] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 10/02/2021] [Accepted: 10/11/2021] [Indexed: 06/13/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The Plant Xanthoceras sorbifolium Bunge (X. sorbifolia) has a long history of medicinal use as a traditional Chinese herbal medicine to deal with sterilizing, killing sperm, stabilizing capillary, hemostasis, lowering cholesterol, rheumatism, and pediatric enuresis. Additionally, X. sorbifolia is an oil crop for the production of edible oil due to the health-promotion effect. In recent years, X. sorbifolia has attracted worldwide attention as an important economic crop with low investment and high-income potential. AIM OF THE REVIEW This review aims to provide a comprehensive appraisal of X. sorbifolia, including the traditional uses, nutrients, phytochemical data, biological activities, and current applications. The natural compounds of X. sorbifolia and potential utilization in pharmacology are highlighted. The aim of this review is to inspire the research enthusiasm to X. sorbifolia and promote the comprehensive utilization of X. sorbifolia. MATERIALS AND METHODS The research information of X. sorbifolia was collected via Elsevier, American Chemical Society (ACS), PubMed, Web of Science, China National Knowledge Infrastructure (CNKI), Baidu scholar, and Google scholar. Additionally, some information was collected from Ph.D. and Master's dissertations, as well as local books. RESULTS The identification of approximately 195 major phytochemical compounds from different parts of X. sorbifolia is presented in this review, including triterpenoids, flavonoids, phenolic acids, coumarins, lignans, meroterpenoids, monoterpene, alkaloids, and sterol. Among them, triterpenoids, flavonoids, and phenolic acids are the major compounds. Extracts from X. sorbifolia exhibited a wide range of biological activities, such as antioxidant, antibacterial, anti-tumor, anti-neuroinflammatory, anti-adipogenesis, anti-obesity, anti-HIV, gastroprotective, immunoregulatory, and anti-inflammatory activities. CONCLUSIONS Modern pharmacological studies have been well supported and clarified the traditional medicinal uses of X. sorbifolia, which brought a promising prospect for the pharmaceutical value of this plant. However, the related mechanisms between the structure and pharmacological effects were seldom reported. Also, at present, effective and in-depth research on X. sorbifolia is still relatively lacking. Moreover, there is little research on toxicological experiments. Further clinical trials should also be performed to accelerate the drug research and development.
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Affiliation(s)
- Xianqiang Chen
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Zilun Lei
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
| | - Jun Cao
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
| | - Wen Zhang
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
| | - Rong Wu
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
| | - Fuliang Cao
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
| | - Qirong Guo
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, 210037, China
| | - Jiahong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, 210037, China.
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11
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Turan S, Keskin S, Solak R. Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:65-74. [PMID: 35068552 PMCID: PMC8758821 DOI: 10.1007/s13197-021-04980-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/13/2020] [Accepted: 01/13/2021] [Indexed: 01/03/2023]
Abstract
In this study, the effect of dough salt content, frying temperature and time on the conjugated diene values, polymer triglyceride content, total polar material content, viscosity, and color values of the sunflower oil during frying of leavened doughs was determined using response surface methodology. Fifty repeated frying operations were applied in the same day at 160-200 °C for 1-5 min and doughs with 0-2% salt content. According to the results of the study, frying temperature, frying time and dough salt content were significantly (p < 0.05) affected total polar material content, polymer triglyceride content, viscosity and a* and b* color values of oil samples, whereas dough salt content did not affect the L* color values and conjugated diene value of oil significantly (p > 0.05). To minimize the oxidation products of frying oil, the frying process can be applied at 160 °C for 1 min using dough with 1.97% salt content.
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Affiliation(s)
- Semra Turan
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Golkoy Campus, Bolu, Turkey
| | - Sule Keskin
- Department of Quality and Technology, Field Crops Central Research Institute, Yenimahalle, Ankara, Turkey
| | - Rukiye Solak
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Golkoy Campus, Bolu, Turkey
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12
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Guo X, Sun XT, Liang L, Shi LK, Liu RJ, Chang M, Wang XG. Physical Stability, Oxidative Stability, and Bioactivity of Nanoemulsion Delivery Systems Incorporating Lipophilic Ingredients: Impact of Oil Saturation Degree. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5405-5415. [PMID: 33882671 DOI: 10.1021/acs.jafc.1c00013] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
There is great interest in the application of a lipid-based delivery system (like nanoemulsion) to improve the bioavailability of lipophilic components. Although emulsion characteristics are believed to be influenced by oil types, there is still a lack of systematic research concentrating on the effect of oil saturation degree on the nanoemulsion quality, especially for evaluation of the bioactivity. Here, we aimed to test the effect of oil saturation degree on the physical stability, oxidative stability, and bioactivity of the designed nanoemulision system. Our findings suggest that the oxidative stability and bioactivity of a nanoemulsion incorporating tocopherol and sesamol highly depend on the oil saturation. A nanoemulsion with an oil with a high degree of unsaturation was more susceptible to oxidation, and addition of tocopherol and sesamol could retard the lipid oxidation. Sesamol exhibited better bioactivity during the experiment compared with tocopherol in the Caenorhabditis elegans (C. elegans) model. The lipid-lowering effect of tocopherol and sesamol increased with lower saturation oil groups. The antioxidant activity of tocopherol and sesamol was higher in the high saturation oil groups. Overall, the obtained data is meaningful for applications using the designed systems to deliver lipophilic ingredients.
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Affiliation(s)
- Xin Guo
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Xiao-Tian Sun
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Long-Kai Shi
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Rui-Jie Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Ming Chang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Xing-Guo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
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13
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Wu Q, Zhou J. The application of polyphenols in food preservation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:35-99. [PMID: 34507646 DOI: 10.1016/bs.afnr.2021.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Polyphenols are a kind of complex secondary metabolites in nature, widely exist in the flowers, bark, roots, stems, leaves, and fruits of plants. Numerous studies have shown that plant-derived polyphenols have a variety of bioactivities due to their unique chemical structure, such as antioxidant, antimicrobial, and prevention of chronic diseases, cardiovascular disease, cancer, osteoporosis, and neurodegeneration. With the gradual rise of natural product development, plant polyphenols have gradually become one of the research hotspots in the field of food science due to their wide distribution in the plants, and the diversity of physiological functions. Owing to the extraordinary antioxidant and antibacterial activity of polyphenols, plant-derived polyphenols offer an alternative to chemical additives used in the food industry, such as oil, seafood, meat, beverages, and food package materials. Based on this, this chapter provides an overview of the potential antioxidant and antibacterial mechanisms of plant polyphenols and their application in food preservation, it would be providing a reference for the future development of polyphenols in the food industry.
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Affiliation(s)
- Qian Wu
- Hubei University of Technology, Wuhan, China.
| | - Jie Zhou
- Northwest Agriculture & Forestry University, Yangling, China
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14
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Wang C, Sun C, Lu W, Gul K, Mata A, Fang Y. Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids. Compr Rev Food Sci Food Saf 2020; 19:2955-2971. [DOI: 10.1111/1541-4337.12621] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 06/28/2020] [Accepted: 07/27/2020] [Indexed: 12/31/2022]
Affiliation(s)
- Chenxi Wang
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
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15
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Li R, Dai T, Zhou W, Fu G, Wan Y, McClements DJ, Li J. Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets. Food Res Int 2020; 136:109618. [PMID: 32846634 DOI: 10.1016/j.foodres.2020.109618] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 07/21/2020] [Accepted: 08/03/2020] [Indexed: 11/24/2022]
Abstract
The influence of pH (pH 3, 5 and 7), ferrous ions (0 or 100 μM Fe2+), and tannic acid (0 to 0.1% TA) on the rate of lipid oxidation in plant-based emulsions containing quillaja saponin-coated flaxseed oil droplets was studied. Tannic acid formed complexes with Fe2+ whose properties depended on TA:Fe2+ ratio and pH. Emulsions were incubated at 37 °C in the dark, and changes in their particle size, surface potential, appearance, microstructure, and lipid oxidation status were monitored over time. The initial ζ-potential and mean particle diameter of the emulsions were -68 mV and 0.18 μm, respectively. In the absence of TA, the particle size increased appreciably during storage due to droplet coalescence, as rapid oxidation occurred. In the presence of TA, the emulsions were more resistant to both droplet aggregation and lipid oxidation, as a result of its strong ferrous ion-binding properties. The lipid oxidation rate increased with decreasing pH, which was attributed to an increase in ferrous ion's water-solubility and activity in acidic solutions. The addition of Fe2+ greatly accelerated lipid oxidation, but the oxidation rate was decreased by also adding TA. These results suggest that tannic acid is an effective antioxidant in emulsions, which can be attributed to its ferrous ion-chelation properties.
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Affiliation(s)
- Ruyi Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, PR China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, PR China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China.
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, PR China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, PR China; Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, PR China
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16
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Cai X, Du X, Zhu G, Cao C. Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105776] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Dima C, Assadpour E, Dima S, Jafari SM. Nutraceutical nanodelivery; an insight into the bioaccessibility/bioavailability of different bioactive compounds loaded within nanocarriers. Crit Rev Food Sci Nutr 2020; 61:3031-3065. [PMID: 32691612 DOI: 10.1080/10408398.2020.1792409] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Nanofoods is a current concept that is based on the application of nanotechnologies in the preparation of safe foods, with superior nutritional and sensory characteristics, and capable of providing multiple health benefits. In line with the principles of this concept, food scientists have focused on developing new types of nano biosystems that can contribute to increasing the bioavailability of bioactive compounds used in food fortification. Numerous research teams have investigated the main factors limiting oral bioavailability including: bioaccessibility, absorption and transformation of bioactive compounds and bioactive-loaded nanocarriers. The physicochemical processes involved in the factors limiting oral bioavailability have been extensively studied, such asthe release, solubility and interaction of bioactive compounds and nanocarriers during food digestion, transport mechanisms of bioactive compounds and nanoparticles through intestinal epithelial cells as well as the chemical and biochemical transformations in phase I and phase II reactions. In this comprehensive review, the physicochemical processes involved in the bioaccessibility/bioavailability of different encapsulated bioactive compounds, that play an important role in human health, will be explained including polyphenols, phytosterols, carotenoids, vitamins and minerals. In particular, the mechanisms involved in the cellular uptake of bioactive-loaded nanocarriers including transcellular transport (diffusion, endocytosis, pinocytosis, transcytosis, phagocytosis), paracellular transport (through the "tight junctions" between epithelial cells), and the active transport of bioactive compounds under the action of membrane transporters are highlighted.
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Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Elham Assadpour
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Stefan Dima
- Faculty of Science and Environment, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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18
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Griffin K, Khouryieh H. Influence of electrostatic interactions on the formation and stability of multilayer fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109893] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109871] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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20
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Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions. Food Chem 2020; 315:126225. [DOI: 10.1016/j.foodchem.2020.126225] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 01/10/2020] [Accepted: 01/14/2020] [Indexed: 12/29/2022]
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21
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Kavitake D, Balyan S, Devi PB, Shetty PH. Evaluation of oil-in-water (O/W) emulsifying properties of galactan exopolysaccharide from Weissella confusa KR780676. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1579-1585. [PMID: 32180655 PMCID: PMC7054585 DOI: 10.1007/s13197-020-04262-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/06/2019] [Accepted: 01/16/2020] [Indexed: 10/25/2022]
Abstract
Galactan exopolysaccharide (EPS) was extracted from Weissella confusa KR780676 isolated from idli batter. The present study reports the effect of galactan EPS concentration, pH, ionic strength, temperature, salinity, monovalent salts on the emulsion formed with vegetable oils (virgin coconut oil, groundnut oil, olive oil and mustard oil). Emulsion determination test revealed the oil-in-water type of emulsion. Microscopic observation showed the phase of oil droplet distribution of emulsions. Groundnut and olive oil showed significant emulsifying activity (50-60%) and stability (90%) irrespective of the EPS concentration. One percent of EPS also showed good emulsifying activity (50-70%) and stability (100%) with groundnut and olive oil in wide range of temperature (- 20, 4, 30, 40, 50 and 60 °C), pH (3-8), salinity (1, 5, 10, 20 and 30% of NaCl) and monovalent salt (1, 5, 10, 20 and 30% of KCl). Galactan could be used as a prominent emulsifier for applications in the food industry as it possesses significant activity with most of the influential factors in wide range and also obtained from lactic acid bacteria that are regarded as Generally Regarded as Safe (GRAS).
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Affiliation(s)
- Digambar Kavitake
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - Sangeeta Balyan
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - Palanisamy Bruntha Devi
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
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22
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Li P, McClements DJ, Decker EA. Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:567-573. [PMID: 31860290 DOI: 10.1021/acs.jafc.9b04956] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Despite several published studies, the impact of emulsion droplet size on lipid oxidation rates is unclear. This could be because oil-in-water emulsions are typically polydisperse and the oxidation rate of individual droplets is difficult to discern. Flow cytometry is a technique for studying individual cells and their subpopulations using fluorescence technologies, which is possible to be used in studying individual emulsion droplets. Typical emulsion droplets are too small to be visualized by flow cytometer so emulsions were prepared to have droplets >2 μm that were stabilized by weighting agent and xanthan gum to minimize creaming during storage. A radical-sensitive fluorescence probe (BODIPY665/676) was added to the lipid used to prepare the emulsion so that the susceptibility of individual emulsion droplets could be determined. The results showed that in a polydisperse emulsion system, small droplets were oxidized faster than large droplets. A conventional method was also carried out by blending two emulsions with different droplet sizes and oil densities, and results were in agreement with the observation obtained from flow cytometry. As a new approach, flow cytometry could be utilized in emulsion studies to reveal insights of lipid oxidation mechanisms in individual droplets.
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Affiliation(s)
- Peilong Li
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - D Julian McClements
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
| | - Eric A Decker
- Department of Food Science , University of Massachusetts , Amherst , Massachusetts 01003 , United States
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23
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Liu J, Guo Y, Li X, Si T, McClements DJ, Ma C. Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13718-13727. [PMID: 30614702 DOI: 10.1021/acs.jafc.8b05867] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The effects of chelating agents and salts on the interfacial characteristics and oxidative stability of oil-in-water emulsions containing an endogenous concentration of metal ions were investigated. Emulsions were fabricated by high-pressure homogenization of 10% oil phase (sacha inchi oil) and 90% aqueous phase (1% Tween 60 in phosphate buffer solution, pH 7, 50 mM). The oxidative stability of the emulsions was characterized by measuring peroxide values and thiobarbituric acid reactive substances throughout storage. Endogenous iron and copper ion levels in the emulsions were detected by atom absorption spectroscopy as 1.99 and 0.86 ppm, respectively. Incorporation of chelating agents, either ethylenediaminetetraacetic acid or sodium citrate, into the emulsions effectively inhibited lipid oxidation, showing that even these low levels of endogenous metal ions ( parts per million) were sufficient to promote oxidation. Conversely, the addition of monovalent salts, NaCl or KCl, slightly increased the rate of lipid oxidation in the emulsions, which was attributed to their impact on the physical properties of the surfactant layer at the oil droplet surfaces. The impact of chelating agents and salts on the electrical characteristics (ξ potential) and relaxation time (TR) of the surfactant-coated lipid droplets were characterized by particle electrophoresis and nuclear magnetic resonance spectroscopy, respectively. The chelating agents and salts altered the surface potential of the droplets, indicative of a change in the adsorption of metal ions to the droplet surfaces. Moreover, they altered the arrangement of surface-active molecules at the droplet surfaces, thereby impacting the contact of pro-/antioxidants with the oil phase. These results have important implications for the formulation of emulsion-based materials that are more stable to lipid oxidation.
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Affiliation(s)
| | | | | | | | - David Julian McClements
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
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24
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Fan X, Li X, Tao N, Zhang J, Wang M, Qian X, Su H, Zhong J. Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure. Molecules 2019; 24:E4447. [PMID: 31817288 PMCID: PMC6943628 DOI: 10.3390/molecules24244447] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 11/29/2019] [Accepted: 12/02/2019] [Indexed: 11/21/2022] Open
Abstract
In order to investigate the effects of salt on the nutrients and tastes profiles of big eye tuna head soup, the typical nutrients and taste substances were analyzed. The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, and the interactions among components in MNPs were studied using a laser scanning confocal microscope. The results showed that the nutrients were dissolved to the maximum in the soup when salt was added at 150 min of cooking. Comparatively, much smaller MNPs with a more stable bilayer were formed at the same salt addition time. Meanwhile, Cl- was found to permeate throughout the core and Na+ bonded with glycosylated molecules, which were dispersed around much smaller MNPs. These results suggested that in addition to promoting the migration of nutrients and taste substances, NaCl also participated in the formation and stability of MNPs in fish head soups.
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Affiliation(s)
- Xinyi Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Xiaopeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Jing Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Mingfu Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
- Food and Nutritional Science Program, School of Biological Sciences, The University of Hong Kong, Hong Kong, China
| | - Xueli Qian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Hong Su
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Jian Zhong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
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25
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Jalali-Jivan M, Abbasi S, Scanlon MG. Microemulsion as nanoreactor for lutein extraction: Optimization for ultrasound pretreatment. J Food Biochem 2019; 43:e12929. [PMID: 31368559 DOI: 10.1111/jfbc.12929] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/06/2019] [Accepted: 05/12/2019] [Indexed: 12/19/2022]
Abstract
In the present study, the capability of microemulsion technique, as a novel technique for synchronous extraction and solubilization of lipophilic compounds, on lutein extraction from marigold petals was investigated. Under the optimized sonication (amplitude 100%, 120 s, 25°C), the extraction efficiency increased (85%) using SDS:ethanol (1:2)-based ME. Moreover, sonication led to smaller droplets (12-163 nm) with favorable thermodynamic stability. In addition, the developed MEs showed higher thermal and especially UV stability in comparison to organic solvent extracts which were fainted with first-order kinetics. It was also found that co-surfactant could be eliminated from formulation on the expense of the optimized sonication, was valuable output form industrial point of view. These findings revealed the high potential of ultrasound technique on the extraction and solubilization of lutein by ME technique which can be directly utilized in lutein-enriched functional foods and beverages. PRACTICAL APPLICATIONS: From applicability point of view, the solvent extracted compounds cannot be easily dissolved in food or pharmaceutical systems that are mostly hydrophilic. Therefore, microemulsions (MEs), as green and environmentally friendly food-grade systems, due to their potential capability for simultaneous extraction and solubilization of carotenoids are of great interest. Therefore, the present study confirmed the practical ability of MEs in lutein extraction and protection. All in all, the developed lutein MEs with high lutein extraction capacity and superior lutein chemical stability against thermal treatment and especially UV radiation is an original finding which allows design of new functional foods and could be potentially useful for enriching foods, pharmaceuticals, nutraceuticals, and supplement formulation.
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Affiliation(s)
- Mehdi Jalali-Jivan
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Soleiman Abbasi
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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26
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Jalali Jivan M, Abbasi S. Nano based lutein extraction from marigold petals: optimization using different surfactants and co-surfactants. Heliyon 2019; 5:e01572. [PMID: 31183433 PMCID: PMC6488751 DOI: 10.1016/j.heliyon.2019.e01572] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 02/06/2019] [Accepted: 04/23/2019] [Indexed: 11/23/2022] Open
Abstract
Nanotechnology has high potential in processing of industrial crops and by-products in order to extract valuable biological active compounds. The present study endeavored to take advantage of nanotech approach (i.e microemulsion, ME), as a novel green technique, for lutein extraction from marigold (Tagetes erecta) as an industrial crop. The pseudo-ternary phase diagrams confirmed the effect of surfactant type on the formation of mono-phasic lutein MEs. The combination of sucrose monopalmitate:1-poropanol (1:5) showed the highest efficiency in the presence of marigold petal powder (MPP, 18%) and water (42%). In addition, the efficiency of primitive MEs (without co-surfactants) was outstandingly increased as MPP was moistened by co-surfactants. Furthermore, different MEs resulted in various droplet size (14–250nm), PDI (0.05–0.32) and zeta potential (−1.96 to −38.50 mV). These findings revealed the outstanding importance of the surfactants and co-surfactants and their ratio on the extraction capability of MEs. These findings also proved the capability of microemulsion technique (MET) as a potential alternative to conventional solvent with possible applicability for extraction of lutein and other industrial plant based bio-compounds.
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Affiliation(s)
- Mehdi Jalali Jivan
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P O Box, 14115-336, Tehran, Iran
| | - Soliman Abbasi
- Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P O Box, 14115-336, Tehran, Iran
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27
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Cui L, Shen P, Gao Z, Yi J, Chen B. New Insights into the Impact of Sodium Chloride on the Lipid Oxidation of Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4321-4327. [PMID: 30883113 DOI: 10.1021/acs.jafc.9b00396] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Salt, most often sodium chloride (NaCl), is commonly used in a variety of food emulsions. However, little is known about the detailed mechanism of how NaCl influences the lipid oxidation and thus the shelf life of those products. In this study, we report a new mechanism through which NaCl could help inhibit the lipid oxidation of sodium dodecyl sulfate (SDS)-stabilized oil-in-water (O/W) emulsions. Results showed that NaCl significantly lowered the critical micelle concentration (CMC) of SDS, which further led to greater amounts of lipid hydroperoxides being solubilized by SDS micelles into the aqueous phase of emulsion. NaCl also altered the distribution of δ-tocopherol between the aqueous and oil phase of emulsion. Such changes of the physical locations of lipid hydroperoxides and δ-tocopherol were responsible for the improved oxidative stability of NaCl-added O/W emulsions in the absence or presence of δ-tocopherol.
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Affiliation(s)
- Leqi Cui
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
- School of Food Equipment and Engineering Science , Xi'an Jiaotong University , Xi'an 710049 , China
| | - Peiyi Shen
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Zili Gao
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Jianhua Yi
- School of Food and Biological Engineering , Shaanxi University of Science and Technology , Xuefu Road , Xi'an Shaanxi 710021 , China
| | - Bingcan Chen
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
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28
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Cui L, Fan J, Sun Y, Zhu Z, Yi J. The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions. Food Chem 2018; 252:28-32. [DOI: 10.1016/j.foodchem.2018.01.094] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 01/10/2018] [Accepted: 01/12/2018] [Indexed: 10/18/2022]
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29
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The ability of oxygen scavenging packaging to inhibit vitamin degradation and lipid oxidation in fish oil-in-water emulsions. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.04.021] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Cheng MA, Chou FJ, Wang K, Yang R, Ding J, Zhang Q, Li G, Yeh S, Xu D, Chang C. Androgen receptor (AR) degradation enhancer ASC-J9 ® in an FDA-approved formulated solution suppresses castration resistant prostate cancer cell growth. Cancer Lett 2018; 417:182-191. [PMID: 29203251 DOI: 10.1016/j.canlet.2017.11.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2017] [Revised: 11/28/2017] [Accepted: 11/28/2017] [Indexed: 11/30/2022]
Abstract
ASC-J9® is a recently-developed androgen receptor (AR)-degradation enhancer that effectively suppresses castration resistant prostate cancer (PCa) cell proliferation and invasion. The optimal half maximum inhibitory concentrations (IC50) of ASC-J9® at various PCa cell confluences (20%, 50%, and 100%) were assessed via both short-term MTT growth assays and long-term clonogenic proliferation assays. Our results indicate that the IC50 values for ASC-J9® increased with increasing cell confluency. The IC50 values were significantly decreased in PCa AR-positive cells compared to PCa AR-negative cells or in normal prostate cells. This suggests that ASC-J9® may function mainly via targeting the AR-positive PCa cells with limited unwanted side-effects to suppress the surrounding normal prostate cells. Mechanism dissection indicated that ASC-J9® might function via altering the apoptosis signals to suppress the PCa AR-negative PC-3 cells. Preclinical studies using multiple in vitro PCa cell lines and an in vivo mouse model with xenografted castration-resistant PCa CWR22Rv1 cells demonstrated that ASC-J9® has similar AR degradation effects when dissolved in FDA-approved solvents, including DMSO, PEG-400:Tween-80 (95:5), DMA:Labrasol:Tween-80 (10:45:45), and DMA:Labrasol:Tween-20 (10:45:45). Together, results from preclinical studies suggest a potential new therapy with AR-degradation enhancer ASC-J9® may potentially be ready to be used in human clinical trials in order to better suppress PCa at later castration resistant stages.
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Affiliation(s)
- Max A Cheng
- George H. Whipple Laboratory for Cancer Research, Departments of Pathology and Urology, University of Rochester Medical Center, Rochester, NY, 14642, USA
| | - Fu-Ju Chou
- George H. Whipple Laboratory for Cancer Research, Departments of Pathology and Urology, University of Rochester Medical Center, Rochester, NY, 14642, USA
| | - Keliang Wang
- George H. Whipple Laboratory for Cancer Research, Departments of Pathology and Urology, University of Rochester Medical Center, Rochester, NY, 14642, USA; Department of Urology, The Fourth Affiliated Hospital of Harbin Medical University, Harbin, 150001, China
| | - Rachel Yang
- George H. Whipple Laboratory for Cancer Research, Departments of Pathology and Urology, University of Rochester Medical Center, Rochester, NY, 14642, USA
| | - Jie Ding
- George H. Whipple Laboratory for Cancer Research, Departments of Pathology and Urology, University of Rochester Medical Center, Rochester, NY, 14642, USA
| | - Qiaoxia Zhang
- Shenzhen Bone Marrow Transplantation Public Service Platform, Department of Hematology, Shenzhen 2nd People's Hospital, The First Affiliated Hospital of Shenzhen University, Shenzhen, 518000, China
| | - Gonghui Li
- Department of Urology, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, 310016, China
| | - Shuyuan Yeh
- George H. Whipple Laboratory for Cancer Research, Departments of Pathology and Urology, University of Rochester Medical Center, Rochester, NY, 14642, USA
| | - Defeng Xu
- George H. Whipple Laboratory for Cancer Research, Departments of Pathology and Urology, University of Rochester Medical Center, Rochester, NY, 14642, USA; School of Pharmaceutical and Life Sciences, Changzhou University, Changzhou, 213164, Jiangsu, China.
| | - Chawnshang Chang
- George H. Whipple Laboratory for Cancer Research, Departments of Pathology and Urology, University of Rochester Medical Center, Rochester, NY, 14642, USA; School of Pharmaceutical and Life Sciences, Changzhou University, Changzhou, 213164, Jiangsu, China; Sex Hormone Research Center, China Medical University/Hospital, Taichung, 404, Taiwan.
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31
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Liang L, Chen F, Wang X, Jin Q, Decker EA, McClements DJ. Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4755-4765. [PMID: 28534401 DOI: 10.1021/acs.jafc.7b01469] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
There is great interest in the formulation of plant-based foods enriched with nutrients that promote health, such as polyunsaturated fatty acids. This study evaluated the impact of sunflower phospholipid type on the formation and stability of flaxseed oil-in-water emulsions. Two sunflower lecithins (Sunlipon 50 and 90) with different phosphatidylcholine (PC) levels (59 and 90%, respectively) were used in varying ratios to form emulsions. Emulsion droplet size, charge, appearance, microstructure, and oxidation were measured during storage at 55 °C in the dark. The physical and chemical stability increased as the PC content of the lecithin blends decreased. The oxidative stability of emulsions formulated using Sunlipon 50 was better than emulsions formulated using synthetic surfactants (SDS or Tween 20). The results are interpreted in terms of the impact of emulsifier type on the colloidal interactions between oil droplets and on the molecular interactions between pro-oxidants and oil droplet surfaces.
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Affiliation(s)
- Li Liang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122 China
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - Fang Chen
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
- School of Public Health, Nanchang University , Nanchang, Jiangxi 330006, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122 China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122 China
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States
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32
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Khanum R, Thevanayagam H. Lipid peroxidation: Its effects on the formulation and use of pharmaceutical emulsions. Asian J Pharm Sci 2017; 12:401-411. [PMID: 32104352 PMCID: PMC7032086 DOI: 10.1016/j.ajps.2017.05.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2016] [Revised: 03/26/2017] [Accepted: 05/03/2017] [Indexed: 11/30/2022] Open
Abstract
Pharmaceutical delivery systems are developed to improve the physicochemical properties of therapeutic compounds. Emulsions are one of these drug delivering systems formulated using water, oils and lipids as main ingredients. Extensive data are usually generated on the physical and chemical characteristics of these oil-in-water and lipid emulsions. However, the oxidative tendency of emulsions is often overlooked. Oxidation impacts the overall quality and safety of these pharmaceutical emulsions. Additionally, introducing oxidatively unstable emulsions into biological systems further promotes oxidation in situ. Products of these reactions then continue to pose serious harm to cells and fuel other physiological oxidation reactions. Consequently, the increase of oxidation products leads to oxidative damage to biological systems. Thus, emulsions with lower lipid peroxidation are more stable and will reduce the negative effects of oxidation in situ. Preventive measures during the formulation of emulsions are important. Many naturally occurring and cost effective substances possess low oxidation tendencies and confer oxidative protection when used in emulsions. Additionally, certain preparatory methods should be employed to reduce or better control lipid peroxidation. Finally, emulsions must be evaluated for their oxidation susceptibility using the various techniques available. Careful attention to the preparation of emulsions and assessment of their oxidative stability will help produce safer emulsions without compromising efficacy.
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Affiliation(s)
- Ramona Khanum
- School of Postgraduate Studies, International Medical University (IMU), 126, Jalan Jalil Perkasa 19, Bukit Jalil, Kuala Lumpur 57000, Malaysia
| | - Haema Thevanayagam
- School of Postgraduate Studies, International Medical University (IMU), 126, Jalan Jalil Perkasa 19, Bukit Jalil, Kuala Lumpur 57000, Malaysia
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33
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Fu Y, Liang D, Abdunaibe A, Li H, Yan H, Wang H. Viscoelasticity enhancement induced by salts for highly concentrated oil-in-water (O/W) emulsions. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2016.10.055] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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34
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Roldan-Cruz C, Vernon-Carter E, Alvarez-Ramirez J. Assessing the stability of Tween 80-based O/W emulsions with cyclic voltammetry and electrical impedance spectroscopy. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.09.074] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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