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Thiruvalluvan M, Kaur BP, Singh A, Kumari S. Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriers. Food Sci Biotechnol 2024; 33:307-325. [PMID: 38222914 PMCID: PMC10786787 DOI: 10.1007/s10068-023-01458-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 09/25/2023] [Accepted: 10/10/2023] [Indexed: 01/16/2024] Open
Abstract
Fruits and vegetables are one of the most consumed and processed commodities globally and comprise abundant phenolic compounds, one of the main nutraceuticals in the food industry. Comparably elevated rates of these compounds are found in waste (peel, seeds, leaf, stem, etc.) in the food processing industry. They are being investigated for their potential use in functional foods. However, phenolic compounds' low bioavailability limits their application, which can be approached by loading the phenolic compounds into an encapsulation system such as liposomal carriers. This review aims to elucidate the recent trend in extracting phenolic compounds from the waste stream and the means to load them in stable liposomes. Furthermore, the application of these liposomes with only natural extracts in food matrices is also presented. Many studies have indicated that liposomes can be a proper candidate for encapsulating and delivering phenolic compounds and as a means to increase their bioavailability.
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Affiliation(s)
- Manonmani Thiruvalluvan
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Anupama Singh
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Sanjana Kumari
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
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Yi X, Pei Z, Xia G, Liu Z, Shi H, Shen X. Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics. Int J Biol Macromol 2023; 253:126731. [PMID: 37678675 DOI: 10.1016/j.ijbiomac.2023.126731] [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: 04/19/2023] [Revised: 09/02/2023] [Accepted: 09/03/2023] [Indexed: 09/09/2023]
Abstract
This study investigated the effects of the interaction between liposomes and myofibrillar protein (MP) on tilapia surimi. The strong interaction between liposomes and MP was primarily mediated through hydrogen bonding and hydrophobic interaction. Liposomes caused the unfolding of MP structure, resulting in the decrease of α-helix content and transformation of spatial structure. Notably, the appropriate ratio of liposomes improved the gel properties of tilapia surimi. The water distribution, microstructure, and texture characteristics further confirmed that liposomes strengthened the structure of surimi gel through non-covalent bonds. However, excessive liposomes (1.0 %) weakened gel characteristics and texture. Moreover, the proper ratio of liposomes enhanced the stability of surimi gels during digestion, reducing protein digestibility from 66.0 % to 54.8 %. Curcumin-loaded liposomes in gel matrix notably delayed digestion and improved bioavailability. This delay in digestion was attributed to the ability of liposomes to decrease the interaction between MP and digestive enzymes. This study provides new insight into the application of liposomes in protein-rich food matrixes.
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Affiliation(s)
- Xiangzhou Yi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Zhisheng Pei
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China
| | - Guanghua Xia
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Haohao Shi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
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Farouk AE, Fahmy SR, Soliman AM, Ibrahim SA, Sadek SA. A nano-Liposomal formulation potentiates antioxidant, anti-inflammatory, and fibrinolytic activities of Allolobophora caliginosa coelomic fluid: formulation and characterization. BMC Biotechnol 2023; 23:28. [PMID: 37537554 PMCID: PMC10401763 DOI: 10.1186/s12896-023-00795-5] [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: 06/07/2023] [Accepted: 07/20/2023] [Indexed: 08/05/2023] Open
Abstract
BACKGROUND Coelomic fluid, a pharmacologically active compound in earthworms, exhibits a range of biological activities, including antioxidant, anti-inflammatory, and anticancer. However, the biological activities exerted by the coelomic fluid can be restrained by its low bioavailability and stability. Liposomes are progressively utilized as an entrapment system for natural bioactive compounds with poor bioavailability and stability, which could be appropriate for coelomic fluid. Thus, the present study was designed to fabricate, characterize, and evaluate the stability of liposomal formulation for Allolobophora caliginosa coelomic fluid (ACCF) as a natural antioxidant compound. METHODS The ACCF-liposomes were developed with a subsequent characterization of their physicochemical attributes. The physical stability, ACCF release behavior, and gastrointestinal stability were evaluated in vitro. The biological activities of ACCF and its liposomal formulation were also determined. RESULTS The liposomal formulation of ACCF had a steady characteristic absorption band at 201 nm and a transmittance of 99.20 ± 0.10%. Its average hydrodynamic particle size was 98 nm, with a PDI of 0.29 ± 0.04 and a negative zeta potential (-38.66 ± 0.33mV). TEM further confirmed the formation of vesicular, spherical nano-liposomes with unilamellar configuration. Additionally, a remarkable entrapment efficiency percent (77.58 ± 0.82%) with a permeability rate equal to 3.20 ± 0.31% and a high retention rate (54.16 ± 2.20%) for ACCF-liposomes were observed. The Fourier transform infrared spectroscopy (FTIR) result demonstrated that ACCF successfully entrapped inside liposomes. The ACCF-liposomes exhibited a slow and controlled ACCF release in vitro. Regarding stability studies, the liposomal formulation enhanced the stability of ACCF during storage and at different pH. Furthermore, ACCF-liposomes are highly stable in intestinal digestion conditions comparable to gastric digestion. The current study disclosed that liposomal formulation potentiates the biological activities of ACCF, especially antioxidant, anti-inflammatory, and thrombolytic activities. CONCLUSION These promising results offer a novel approach to increasing the bioaccessibility of ACCF, which may be crucial for the development of pharmaceuticals and nutraceutical-enriched functional foods.
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Affiliation(s)
- Asmaa E Farouk
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt.
| | - Sohair R Fahmy
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt
| | - Amel M Soliman
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt
| | | | - Shimaa A Sadek
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt
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Wang M, Zhang M, Hu X, Wang W, Zhang Y, Zhang L, Wang J. Lipid-functionalized gold nanorods with plug-to-direct mitochondria targeting ligand for synergetic photothermal-chemotherapy of tumor therapy. Eur J Pharm Biopharm 2023; 185:71-81. [PMID: 36828240 DOI: 10.1016/j.ejpb.2023.02.010] [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: 10/24/2022] [Revised: 12/19/2022] [Accepted: 02/19/2023] [Indexed: 02/25/2023]
Abstract
Mitochondria targeting therapeutic strategies are promising for more effective and precise cancer therapy. Photothermal therapy are extensively studied as noninvasive cancer treatment. With regards to all-in-one nanocarrier-mediated drug delivery platform, it is still a challenge to enhance one of the features but not compromise other merits. Herein, we present a mitochondrial targeting photothermal-chemotherapy all-in-one nanoplatform involving lipid-functionalized gold nanorods (AuNR) with plug-to-direct mitochondria targeting ligand for synergetic enhanced tumor therapy. Firstly, AuNR were modified by DSPE-PEG-SH owing to the special affinity of sulfhydryl group and gold. And then, DSPE-PEG-DOX with mitochondrial targeting character was directly inserted into DSPE-PEG-SH layer. Meanwhile, paclitaxel (PTX) was loaded in hydrophobic region of the lipid layer. Quite different from introducing additional mitochondrial targeting molecules, we incorporated amphiphilic DSPE-PEG-DOX into a DSPE-PEG-SH layer modified around AuNR to achieve both mitochondrial targeting, photothermal and dual drug loading in a simple AuNR-lipid-DOX/PTX platform, in the case that efficiently enhanced production of reactive oxygen species (ROS) in mitochondria and excellent anti-tumor efficacy were achieved. With good biocompatibility, the constructed nanoplatform based on lipid-functionalized AuNR synergistically combined mitochondrial targeted DSPE-PEG-DOX with mitochondrial-acted PTX and photothermal therapy (PTT), which provided a feasible strategy for organelle-targeted combination PTT-chemotherapy to improve therapeutic effects.
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Affiliation(s)
- Mi Wang
- School of Pharmacy, Key Laboratory of Innovative Drug Development and Evaluation, Hebei Medical University, Shijiazhuang 050017, People's Republic of China
| | - Mo Zhang
- School of Pharmacy, Key Laboratory of Innovative Drug Development and Evaluation, Hebei Medical University, Shijiazhuang 050017, People's Republic of China
| | - Xiaoxiao Hu
- School of Pharmacy, Key Laboratory of Innovative Drug Development and Evaluation, Hebei Medical University, Shijiazhuang 050017, People's Republic of China
| | - Wenli Wang
- School of Pharmacy, Key Laboratory of Innovative Drug Development and Evaluation, Hebei Medical University, Shijiazhuang 050017, People's Republic of China
| | - Yao Zhang
- School of Pharmacy, Key Laboratory of Innovative Drug Development and Evaluation, Hebei Medical University, Shijiazhuang 050017, People's Republic of China
| | - Lina Zhang
- School of Pharmacy, Key Laboratory of Innovative Drug Development and Evaluation, Hebei Medical University, Shijiazhuang 050017, People's Republic of China
| | - Jing Wang
- School of Pharmacy, Key Laboratory of Innovative Drug Development and Evaluation, Hebei Medical University, Shijiazhuang 050017, People's Republic of China.
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Pantiora PD, Balaouras AI, Mina IK, Freris CI, Pappas AC, Danezis GP, Zoidis E, Georgiou CA. The Therapeutic Alliance between Pomegranate and Health Emphasizing on Anticancer Properties. Antioxidants (Basel) 2023; 12:antiox12010187. [PMID: 36671048 PMCID: PMC9855163 DOI: 10.3390/antiox12010187] [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: 11/25/2022] [Revised: 01/05/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Pomegranate is a fruit bearing-plant that is well known for its medicinal properties. Pomegranate is a good source of phenolic acids, tannins, and flavonoids. Pomegranate juice and by-products have attracted the scientific interest due to their potential health benefits. Currently, the medical community has showed great interest in exploiting pomegranate potential as a protective agent against several human diseases including cancer. This is demonstrated by the fact that there are more than 800 reports in the literature reporting pomegranate's anticancer properties. This review is an update on the research outcomes of pomegranate's potential against different types of human diseases, emphasizing on cancer. In addition, perspectives of potential applications of pomegranate, as a natural additive aiming to improve the quality of animal products, are discussed.
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Affiliation(s)
- Panagiota D. Pantiora
- Department of Biotechnology, Agricultural University of Athens, 11855 Athens, Greece
| | | | - Ioanna K. Mina
- Department of Biotechnology, Agricultural University of Athens, 11855 Athens, Greece
| | - Christoforos I. Freris
- Department of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, Greece
| | - Athanasios C. Pappas
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
- Correspondence: (A.C.P.); (E.Z.); Tel.: +30-210-529-4437 (A.C.P.); +30-210-529-4415 (E.Z.)
| | - Georgios P. Danezis
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
| | - Evangelos Zoidis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
- Correspondence: (A.C.P.); (E.Z.); Tel.: +30-210-529-4437 (A.C.P.); +30-210-529-4415 (E.Z.)
| | - Constantinos A. Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
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Pascual-Silva C, Alemán A, López-Caballero ME, Montero MP, Gómez-Guillén MDC. Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties. Antioxidants (Basel) 2022; 11:2236. [PMID: 36421422 PMCID: PMC9686809 DOI: 10.3390/antiox11112236] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/07/2022] [Accepted: 11/11/2022] [Indexed: 08/05/2023] Open
Abstract
Liposomes made of partially purified phospholipids (PL) from Argentine red shrimp waste oil were loaded with two antioxidant lipid co-extracts (hexane-soluble, Hx and acetone-soluble, Ac) to provide a higher content of omega-3 fatty acids. The physical properties of the liposomes were characterized by Transmission Electron Microscopy (TEM), Dynamic Light Scattering (DLS) and Differential Scanning Calorimetry (DSC). The antioxidant and anti-inflammatory activity of the lipid extracts and liposomal suspensions were evaluated in terms of Superoxide and ABTS radical scavenging capacities and TNF-α inhibition. Uni-lamellar spherical liposomes (z-average ≈ 145 nm) with strong negative ζ potential (≈ -67 mV) were obtained in all cases. The high content of neutral lipids in the Hx extract caused structural changes in the bilayer membrane and decreased entrapment efficiency regarding astaxanthin and EPA + DHA contents. The liposomes loaded with the Hx/Ac extracts showed higher antioxidant and anti-inflammatory activity compared with empty liposomes. The liposomal dispersions improved the physical and oxidative stability of water-in-oil emulsions as compared with the PL extract, inducing pronounced close packing of water droplets. The liposomes decreased hydroperoxide formation in freshly made emulsions and prevented thio-barbituric acid-reactive substances (TBARS) accumulation during chilled storage. Liposomes from shrimp waste could be valuable nanocarriers and stabilizers in functional food emulsions.
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Guedes M, Vieira SF, Reis RL, Ferreira H, Neves NM. Potent antioxidant and anti-inflammatory bioactivities of fish roe-derived extracts. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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8
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Tuncay Tanriverdi S, Gokce EH, Filiz SB, Kose FA, Ozer O, Ozer O. Protection of hair color with pomegranate peel extract-loaded liposomal formulation: Preparation, characterization, and ex-vivo activity studies. J Cosmet Dermatol 2022; 21:6292-6301. [PMID: 35869815 DOI: 10.1111/jocd.15254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 06/24/2022] [Accepted: 07/14/2022] [Indexed: 12/27/2022]
Abstract
BACKGROUND Pomegranate peel extract is known as a powerful antioxidant and due to preventing oxidation, it can reduce color change of dyed hair after washing. Liposomes are vesicular systems that include lipids and can form a film on hair fibers. Delivery system and active agent have a synergistic effect on protecting hair color and reducing dyeing frequency. AIMS This study aimed to prepare liposomes suspension as an innovative formulation of pomegranate peel extract to reduce hair color changing. METHODS Pomegranate peel extract-loaded liposomes were prepared with lipidic film hydration method. The characterizations of formulations (F1 and F2) were defined by several parameters. The pH, particle size, polydispersity index, zeta potential, microscopical image, loading capacity (LC), and encapsulation efficiency (EE) of formulations were determined. The antioxidant capacity of formulations and actives were tested. The effect of formulations on hair color change was shown with ex-vivo studies. RESULTS The results showed that cholesterol influenced particle size, zeta potential, and antioxidant capacity. The particle sizes of formulations were 217.71 ± 6.74 nm and 577.5 ± 1.41 nm for F1 and F2, respectively. F2 formulation had better results for zeta potential (33.8 mV) while F1 was neutral. Morphologic images confirmed vesicular structure or liposomes. The EE was found higher for F2 than F1 (F1: 57.14 and F2: 78.69). Antioxidant studies confirmed that active substance and the vesicular system had a synergistic effect on protection from oxidation. Selected formulation reduced hair color change as shown in ex-vivo tests. CONCLUSION Pomegranate peel extract-loaded liposomes were designed for hair color protection. It was shown with this study that prepared formulations have a good color protection on hair fibers due to antioxidant properties of pomegranate peel extract and film forming effect of liposomal formulations. According to results, prepared liposomal formulations may serve as a good alternative for reducing dyeing frequency and protecting hair fibers.
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Affiliation(s)
| | - Evren Homan Gokce
- Faculty of Pharmacy, Department of Pharmaceutical Technology, Ege University, Izmir, Turkey
| | - Simtac Bengi Filiz
- Faculty of Pharmacy, Department of Pharmaceutical Technology, Ege University, Izmir, Turkey
| | - Fadime Aydin Kose
- Faculty of Pharmacy, Department of Biochemistry, Izmir Katip Çelebi University, Izmir, Turkey
| | - Ozgen Ozer
- Faculty of Pharmacy, Department of Pharmaceutical Technology, Ege University, Izmir, Turkey
| | - Ozgen Ozer
- Faculty of Pharmacy, Department of Pharmaceutical Technology Ege University Izmir Turkey
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Lipid-Based Drug Delivery Systems for Diseases Managements. Biomedicines 2022; 10:biomedicines10092137. [PMID: 36140237 PMCID: PMC9495957 DOI: 10.3390/biomedicines10092137] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/26/2022] [Accepted: 08/27/2022] [Indexed: 11/17/2022] Open
Abstract
Liposomes are tiny lipid-based vesicles composed of one or more lipid bilayers, which facilitate the encapsulation of hydrophilic, lipophilic, and amphiphilic biological active agents. The description of the physicochemical properties, formulation methods, characteristics, mechanisms of action, and large-scale manufacturing of liposomes as delivery systems are deeply discussed. The benefits, toxicity, and limitations of the use of liposomes in pharmacotherapeutics including in diagnostics, brain targeting, eye and cancer diseases, and in infections are provided. The experimental approaches that may reduce, or even bypass, the use of liposomal drug drawbacks is described. The application of liposomes in the treatment of numerous diseases is discussed.
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Li W, Chountoulesi M, Antoniadi L, Angelis A, Lei J, Halabalaki M, Demetzos C, Mitakou S, Skaltsounis LA, Wang C. Development and physicochemical characterization of nanoliposomes with incorporated oleocanthal, oleacein, oleuropein and hydroxytyrosol. Food Chem 2022; 384:132470. [DOI: 10.1016/j.foodchem.2022.132470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 01/12/2022] [Accepted: 02/12/2022] [Indexed: 12/11/2022]
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Hou Y, Liu H, Zhu D, Liu J, Zhang C, Li C, Han J. Influence of Soybean Dietary Fiber on the properties of Konjac Glucomannan/κ-Carrageenan Corn Oil Composite Gel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107602] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Inulin-Modified Liposomes as a Novel Delivery System for Cinnamaldehyde. Foods 2022; 11:foods11101467. [PMID: 35627037 PMCID: PMC9140198 DOI: 10.3390/foods11101467] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/14/2022] [Accepted: 05/16/2022] [Indexed: 12/16/2022] Open
Abstract
Cinnamaldehyde as an antioxidant was encapsulated in inulin-modified nanoliposomes in order to improve its physical and antioxidant stability. The microstructure, particle size and volume distribution of cinnamaldehyde liposomes were characterized by atomic force microscopy (AFM) and dynamic light scattering (DLS). The particle size and polydispersion index (PDI) values of the inulin modified liposomes were 72.52 ± 0.71 nm and 0.223 ± 0.031, respectively. The results showed that the liposomes after surface modification with inulin remained spherical. Raman and Fourier transform infrared (FTIR) spectra analysis showed that hydrogen bonds were formed between the inulin and the liposome membrane. Inulin binding also restricted the freedom of movement of lipid molecules and enhanced the order of the hydrophobic core of the membrane and the polar headgroup region in lipid molecules. Therefore, the addition of different concentrations of inulin influenced the permeability of the liposome bilayer membrane. However, when inulin was excessive, the capacity of the bilayer membrane to load the cinnamaldehyde was reduced, and the stability of the system was reduced. Additionally, the encapsulation efficiency (EE) and retention rate (RR) of cinnamaldehyde from inulin-modified liposomes during storage were determined. The EE value of the inulin modified liposomes was 70.71 ± 0.53%. The liposomes with 1.5% inulin concentration had the highest retention rate (RR) and the smallest particle size during storage at 4 °C. The addition of inulin also enhanced the thermal stability of the liposomes. Based on the results, the surface modification improved the oxidation stability of liposomes, especially the DPPH scavenging ability. In conclusion, these results might help to develop inulin as a potential candidate for the effective modification of the surface of liposomes and provide data and conclusions for it.
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Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya ( Hylocereus polyrhizus). Molecules 2022; 27:molecules27041193. [PMID: 35208980 PMCID: PMC8880447 DOI: 10.3390/molecules27041193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/30/2022] [Accepted: 02/07/2022] [Indexed: 11/22/2022] Open
Abstract
In order to address the poor stability of the betacyanins from red pitaya (Hylocereus polyrhizus, HP), which are considered as good sources of natural colorant, liposomal-encapsulation technique was applied in this study. Thin-layer dispersion method was employed to prepare HP betacyacnin liposomes (HPBL). The formulation parameters for HPBL were optimized, and the characteristics, stability, and release profile of HPBL in in vitro gastrointestinal systems were evaluated.Results showed that an HP betacyanin encapsulation efficiency of 93.43 ± 0.11% was obtained after formulation optimization. The HPBL exhibited a narrow size distribution of particle within a nanometer range and a strong electronegative ζ-potential. By liposomal encapsulation, storage stability of HP betacyanin was significantly enhanced in different storage temperatures. When the environmental pH ranged from 4.3–7.0, around 80% of HP betacyanins were preserved on Day 21 with the liposomal protection. The loss of 2,2′-Diphenyl-picrylhydrazyl (DPPH) scavenging activity and color deterioration of HPBL were developed in accordance with the degradation of HP betacyanins during storage. In in vitro gastrointestinal digestion study, with the protection of liposome, the retention rates of HP betacyanins in vitro were enhanced by 14% and 40% for gastric and intestinal digestion, respectively.This study suggested that liposomal encapsulation was an effective approach to stabilize HP betacyanins during storage and gastrointestinal digestion, but further investigations were needed to better optimize the liposomal formulation and understand the complex liposomal system.
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Sun Y, Tang W, Pu C, Li R, Sun Q, Wang H. Improved stability of liposome-stabilized emulsions as coencapsulation delivery system for vitamin B2, vitamin E and β-carotene. Food Funct 2022; 13:2966-2984. [DOI: 10.1039/d1fo03617c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
To realize the co-encapsulation of multiple nutraceuticals with different solubilities, Pickering emulsions stabilized by freshly-prepared liposome suspension stabilized emulsion (Fre-Lip-Sus-E) and hydrated lyophilized liposome stabilized emulsion (Hyd-Lyo-Lip-E) were prepared, in...
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15
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Pascual-Silva C, Alemán A, Pilar Montero M, Carmen Gómez-Guillén M. Extraction and characterization of Argentine red shrimp (Pleoticus muelleri) phospholipids as raw material for liposome production. Food Chem 2021; 374:131766. [PMID: 34883425 DOI: 10.1016/j.foodchem.2021.131766] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 11/30/2021] [Accepted: 11/30/2021] [Indexed: 01/14/2023]
Abstract
Phospholipids rich in omega-3 fatty acids from Argentine red shrimp waste were explored as a source to produce food-grade liposomes. Partially purified phospholipids (PL-AS), hexane-soluble (HxSE) and acetone-soluble (Ac-SE) lipid co-extracts, were characterized in terms of extraction yield (2.0%, 1.46% and 4.51%, respectively), chemical composition (fatty acids, tocopherols, sterols, astaxanthin) and thermal stability. Based on lipid fractionation, PL-AS presented 85% phospholipids, while neutral lipids were mostly present in HxSE (75%) and free FA in AcSE (34%), the latter suggesting significant fat hydrolysis. Palmitic, oleic, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids predominated in the phospholipid fraction of PL-AS, mainly constituted by phosphatidylcholine (PC) (96%). The most abundant phospholipid was identified at m/z 760.59, composed of PC, with C16:0/C18:1 as the most probable FA combination. Unilamellar spherical liposomes were successfully made of PL-AS (≈140 nm, 0.248 PDI, -68.5 mV ζ potential), showing high stability for 28 days at 4 °C.
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Affiliation(s)
- Carolina Pascual-Silva
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 10, 28040 Madrid, Spain
| | - Ailén Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 10, 28040 Madrid, Spain
| | - M Pilar Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 10, 28040 Madrid, Spain
| | - M Carmen Gómez-Guillén
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 10, 28040 Madrid, Spain.
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17
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Shishir MRI, Suo H, Liu X, Kang Q, Xiao J, Wang M, Chen F, Cheng KW. Development and evaluation of a novel nanofibersolosome for enhancing the stability, in vitro bioaccessibility, and colonic delivery of cyanidin-3-O-glucoside. Food Res Int 2021; 149:110712. [PMID: 34600700 DOI: 10.1016/j.foodres.2021.110712] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/31/2021] [Accepted: 09/08/2021] [Indexed: 02/05/2023]
Abstract
The development of colon-specific carrier systems using polysaccharides for oral delivery of nutraceuticals is of great importance for the treatment and/or prevention of inflammatory bowel diseases. In this study, self-assembly with the assistance of vortexing and pulsed-ultrasonication was employed to develop a Fibersol®-2 (a digestion-resistant polysaccharide) and lipoid S75 based novel nanocarrier (denoted as nanofibersolosome) for the colonic delivery of cyanidin-3-O-glucoside (C3G). A series of nanofibersolosome formulations (CFS-0.5-4, 0.5-4 represent the ratios of Fibersol®-2:lipoid S75) were developed and their performance was compared with Fibersol®-2-free reference lipid formulation (CFS-0). The nanofibersolosomes (<150 nm) were spherical and unilamellar with high negative surface charge (-38 to -51 mV) and good encapsulation efficiency (EE > 90%). They performed much better than CFS-0 in retaining their physical properties during freeze drying, preventing particle aggregation, and retaining C3G during storage (4 and 25 ℃) and thermal treatments (40, 60, and 80 ℃). They also exhibited significantly higher stability during simulated gastrointestinal digestion than CFS-0. These desirable features of the nanofibersolosomes (especially CFS-0.5 and CFS-1) led to the efficient delivery of higher concentrations of C3G to the colon than CFS-0. Moreover, gastrointestinal-digested and colonic-fermented nanofibersolosome samples exhibited significantly higher DPPH radical scavenging activity and stronger promoting effect on short-chain fatty acid generation than CFS-0. These in vitro findings indicate that the novel nanofibersolosome possesses great potential for the colonic delivery of C3G and likely other hydrophilic labile phytochemicals that merits further evaluation in in vivo models.
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Affiliation(s)
- Mohammad Rezaul Islam Shishir
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Hao Suo
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Xiaobing Liu
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Qingzheng Kang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Jianbo Xiao
- Institute of Food Safety and Nutrition, Jiangsu University, Zhenjiang 212013, China; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Mingfu Wang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; School of Biological Sciences, The University of Hong Kong, Hong Kong, China
| | - Feng Chen
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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Kaderides K, Kyriakoudi A, Mourtzinos I, Goula AM. Potential of pomegranate peel extract as a natural additive in foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.050] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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19
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Del‐Toro‐Sánchez CL, Rodríguez‐Félix F, Cinco‐Moroyoqui FJ, Juárez J, Ruiz‐Cruz S, Wong‐Corral FJ, Borboa‐Flores J, Castro‐Enríquez DD, Barreras‐Urbina CG, Tapia‐Hernández JA. Recovery of phytochemical from three safflower (
Carthamus tinctorius
L.) by‐products: Antioxidant properties, protective effect of human erythrocytes and profile by UPLC‐DAD‐MS. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15765] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | | | | | - Josué Juárez
- Department of Physics University of Sonora Hermosillo Mexico
| | - Saúl Ruiz‐Cruz
- Department of Research and Posgraduate in Food (DIPA) University of Sonora Hermosillo Mexico
| | | | - Jesús Borboa‐Flores
- Department of Research and Posgraduate in Food (DIPA) University of Sonora Hermosillo Mexico
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El-Shamy S, Farag MA. Novel trends in extraction and optimization methods of bioactives recovery from pomegranate fruit biowastes: Valorization purposes for industrial applications. Food Chem 2021; 365:130465. [PMID: 34243129 DOI: 10.1016/j.foodchem.2021.130465] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/11/2022]
Abstract
Pomegranate biowastes present potential economic value worldwide owing to their several health benefits mediated by a complex mixture of unique bioactives. The exploitation of these bioactives has motivated the exploration of eco-friendly, efficient, and cost-effective extraction techniques to maximize their recovery. The current review aims to provide updated technical information about bioactives extraction mechanisms from pomegranate wastes (seeds and peel), their advantages and disadvantages, and factors towards optimization. A comparative overview of the modern green extraction techniques viz., supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, and eutectic solvent mixture as alternatives to conventional extraction methods for seeds and peel is presented. Approaches focused on biowastes modification for properties improvement are also discussed. Such comprehensive review shall provide the best valorization practices of pomegranate biowastes and its application in food and non-food areas focusing on original methods, innovation, protocols, and development to be considered for other fruit biowastes.
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Affiliation(s)
- Sherine El-Shamy
- Pharmacognosy Department, Faculty of Pharmacy, Modern University for Technology & Information, Cairo, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, 11562, Egypt; Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt.
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21
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Marín-Peñalver D, Alemán A, Montero MP, Gómez-Guillén MC. Entrapment of natural compounds in spray-dried and heat-dried iota-carrageenan matrices as functional ingredients in surimi gels. Food Funct 2021; 12:2137-2147. [PMID: 33565563 DOI: 10.1039/d0fo02922j] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Two drying methods (spray drying and heat drying) were used to entrap various natural compounds within a matrix of iota-carrageenan. The natural compounds were, namely, collagen hydrolysate (CH), pomegranate polyphenolic extract (PP) and shrimp lipid extract (SL). The resulting dry powders were compared in terms of water solubility, entrapment efficiency, hydrodynamic particle properties, ζ potential and antioxidant properties (ABTS radical scavenging capacity, ferric ion reducing power and Folin-reactive substances). Dry powders and plain compounds were incorporated into squid surimi gels, and after in vitro simulated gastrointestinal digestion (sGID), the residual antioxidant and angiotensin-converting enzyme (ACE)-inhibitory activities were evaluated. All powders showed antioxidant properties, electronegative ζ potential and great entrapment efficiency after rehydration (ranging from ∼70 to 97%). The heat-dried powders were composed of microparticles ranging from 177 to 380 μm resulting in low water solubility (21.6-36.1%), while the average particle size and solubility values of spray-dried preparations were 2.9-13.2 μm and >86%, respectively. In contrast to the plain compounds, the addition of any of the microparticle dried preparations allowed obtaining well-conformed surimi gels. The ACE-inhibitory capacity of the surimi gels after sGID was increased by the addition of any of the compounds studied, but to a lesser extent by their entrapment forms (except with the entrapped SL). The antioxidant activities of gels with the entrapped compounds were even lower than those of gels without bioactives in some cases. In conclusion, the addition of dried microparticles did not increase the biological activity as compared to the plain compounds; however, they were beneficial to ensure adequate gel consistency.
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Affiliation(s)
- Daniel Marín-Peñalver
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
| | - Ailén Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
| | - M Pilar Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
| | - M Carmen Gómez-Guillén
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040, Madrid, Spain.
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22
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Kyriakoudi A, Spanidi E, Mourtzinos I, Gardikis K. Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications. PLANTS (BASEL, SWITZERLAND) 2021; 10:1238. [PMID: 34207139 PMCID: PMC8234206 DOI: 10.3390/plants10061238] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/10/2021] [Accepted: 06/14/2021] [Indexed: 12/13/2022]
Abstract
Plants constitute a rich source of diverse classes of valuable phytochemicals (e.g., phenolic acids, flavonoids, carotenoids, alkaloids) with proven biological activity (e.g., antioxidant, anti-inflammatory, antimicrobial, etc.). However, factors such as low stability, poor solubility and bioavailability limit their food, cosmetics and pharmaceutical applications. In this regard, a wide range of delivery systems have been developed to increase the stability of plant-derived bioactive compounds upon processing, storage or under gastrointestinal digestion conditions, to enhance their solubility, to mask undesirable flavors as well as to efficiently deliver them to the target tissues where they can exert their biological activity and promote human health. In the present review, the latest advances regarding the design of innovative delivery systems for pure plant bioactive compounds, extracts or essential oils, in order to overcome the above-mentioned challenges, are presented. Moreover, a broad spectrum of applications along with future trends are critically discussed.
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Affiliation(s)
- Anastasia Kyriakoudi
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.K.); (I.M.)
| | - Eleni Spanidi
- APIVITA SA, Industrial Park, Markopoulo, 19003 Athens, Greece;
| | - Ioannis Mourtzinos
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.K.); (I.M.)
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Constantin OE, Stănciuc N, Yan Y, Ghinea IO, Ungureanu C, Cîrciumaru A, Wang D, Poklar Ulrih N, Râpeanu G. Polymers and protein-associated vesicles for the microencapsulation of anthocyanins from grape skins used for food applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2676-2686. [PMID: 33068008 DOI: 10.1002/jsfa.10892] [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] [Received: 05/11/2020] [Revised: 08/20/2020] [Accepted: 10/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Anthocyanins were extracted from grape skins by a combination of ethanolic-ultrasonic assisted methods and were then encapsulated by freeze-drying in soy phosphatidylcholine vesicles with the addition of different polymers, such as pectin, acacia gum, and whey protein isolate. The goal of this research was to microencapsulate anthocyanin compounds extracted from grape skins, to characterize the stability and behavior of the vesicles and then to use them to obtain a new light formulated mayonnaise. RESULTS The particle size ranged from 900 nm in the control condition to 250 nm in vesicles loaded with whey proteins. The powders showed higher encapsulation efficiency for all variants, ranging from 81 to 96%. Vibrational spectroscopy revealed better inclusion of anthocyanins in polysaccharide-based coacervates, whereas in protein-based coacervates a possible interaction of anthocyanins with amine groups was observed. The vesicles were tested for in vitro release, and the results confirmed the gradual release of the anthocyanins in both stages of digestion, with a residual content of about 50% in the vesicles. The powders displayed high stability during storage in the dark at 4 °C. The panelists appreciated the new light formulated mayonnaises enriched with 10% dried vesicles compared with the control sample, in particular samples with acacia gum. CONCLUSION The study revealed that polymer-loaded vesicles presented stability in simulated gastrointestinal fluids and have proved successful in obtaining new light enriched mayonnaises. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Yinzhuo Yan
- The Department of Traditional Fermentation Engineering (Brewing), China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Ioana Otilia Ghinea
- Faculty of Sciences and Environment, Dunărea de Jos University of Galati, Galati, Romania
| | - Claudia Ungureanu
- Cross-Border Faculty of Humanities, Economics and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Adrian Cîrciumaru
- Cross-Border Faculty of Humanities, Economics and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Deliang Wang
- The Department of Traditional Fermentation Engineering (Brewing), China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Natasa Poklar Ulrih
- Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Ljubljana, Slovenia
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
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24
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Alemán A, Pérez-García S, Fernández de Palencia P, Montero MP, Gómez-Guillén MDC. Physicochemical, Antioxidant, and Anti-Inflammatory Properties of Rapeseed Lecithin Liposomes Loading a Chia ( Salvia hispanica L.) Seed Extract. Antioxidants (Basel) 2021; 10:antiox10050693. [PMID: 33924836 PMCID: PMC8145232 DOI: 10.3390/antiox10050693] [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] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/22/2021] [Accepted: 04/25/2021] [Indexed: 11/16/2022] Open
Abstract
Vegetal waste materials were used to produce liposomes with both antioxidant and anti-inflammatory properties. Differences in the chemical composition of rapeseed lecithin (LEC) and a partially purified phospholipid fraction (PPL) were studied in terms of fatty acids (neutral lipids, free fatty acids, and phospholipids), sterols, tocopherols, and amino acid composition. Neutral lipids, campesterol, β-sitosterol, and γ-tocopherol were the most depleted compounds in PPL. Qualitative differences between LEC and PPL were revealed by infrared spectroscopy and differential scanning calorimetry. An ethanol/water antioxidant extract from chia seeds (ChE), with a high content in rosmarinic acid and rosmarinic acid 3-O-glucoside, along with other minor phenolic acids determined by HPLC-MS, was encapsulated in liposomes made of LEC (L-LEC) and PPL (L-PPL) with an entrapment efficiency of 61.3% and 69.3%, respectively. L-PPL suspensions showed smaller particle size and lower ζ potential than their L-LEC counterparts, along with noticeable particle destabilization after 7 days of storage. Antioxidant properties were greater in L-LEC than in L-PPL suspensions. L-LEC, ChE, and lecithin empty liposomes (L-E) showed no cytotoxic effect in either Caco-2 or THP-1 cells and induced downregulation of the inflammation response.
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25
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Antibacterial and Antioxidant Gelatin Nanofiber Scaffold Containing Ethanol Extract of Pomegranate Peel: Design, Characterization and In Vitro Assay. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02616-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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26
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Response surface optimization of microfluidic formulations of nanobilosomes for enhancement of aqueous solubility, digestive stability, and cellular antioxidant activity of mangiferin. Food Chem 2021; 351:129315. [PMID: 33647686 DOI: 10.1016/j.foodchem.2021.129315] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 01/11/2021] [Accepted: 02/05/2021] [Indexed: 01/18/2023]
Abstract
Mangiferin-loaded nanobilosomes (MGF-NBSs) were developed using microfluidic-based techniques to improve aqueous solubility, digestive stability, and cellular antioxidant activity (CAA) of mangiferin. Preliminary experiments showed that optimal formation conditions were 5:1 aqueous (water) to solvent (ethanol) phase ratio and 85 mL/min total flow rate. Further optimization using response surface methodology provided the optimal formulation (200 mg encapsulant consisting of 90.91% phosphatidylcholine and 9.09% sodium glycocholate, and 25.89 mg mangiferin), achieving 9.25% mangiferin loading and 80.65% encapsulation efficiency. Mono-dispersed MGF-NBSs with an average size of around 48.14 nm and zeta potential of -30.1 mV were obtained. FTIR and DSC results confirmed the successful encapsulation of mangiferin into the nanobilosomes and revealed interactions among the components. MGF-NBSs showed a 7-fold increase in the aqueous solubility compared with non-encapsulated mangiferin. CAA of MGF-NBSs in Caco-2 cells was 2 times higher than that of mangiferin and the in vitro digestive stability was improved.
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Yepes-Molina L, Hernández JA, Carvajal M. Nanoencapsulation of Pomegranate Extract to Increase Stability and Potential Dermatological Protection. Pharmaceutics 2021; 13:271. [PMID: 33671421 PMCID: PMC7922654 DOI: 10.3390/pharmaceutics13020271] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/28/2021] [Accepted: 02/10/2021] [Indexed: 12/02/2022] Open
Abstract
Pomegranate extract (PG-E) has been reported to exert a protective effect on the skin due to its antioxidant activity. Ingredients rich in phenolic compounds are unstable in extract solutions, and, therefore, the use of a suitable nanosystem to encapsulate this type of extract could be necessary in different biotechnological applications. Thus, we investigated the capacity of Brassica oleracea L. (cauliflower) inflorescence vesicles (CI-vesicles) to encapsulate PG-E and determined the stability and the antioxidant capacity of the system over time. In addition, the protective effect against UV radiation and heavy metals in HaCaT cells was also tested. The CI-vesicles had an entrapment efficiency of around 50%, and accelerated stability tests did not show significant changes in the parameters tested. The results for the HaCaT cells showed the non-cytotoxicity of the CI-vesicles containing PG-E and their protection against heavy metals (lead acetate and mercuric chloride) and UV-B radiation through a reduction of oxidative stress. The reduction of the percentage of deleted mtDNA (mtDNA4977, "common deletion") in UV-treated HaCaT cells due to the presence of CI-vesicles containing PG-E indicated the mechanism of protection. Therefore, the effects of CI-vesicles loaded with PG-E against oxidative stress support their utilization as natural cosmeceuticals to protect skin health against external damage from environmental pollution and UV radiation.
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Affiliation(s)
- Lucía Yepes-Molina
- Aquaporins Group, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus de Espinardo, E-30100 Murcia, Spain;
| | - José A. Hernández
- Biotechnology of Fruit Trees Group, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus de Espinardo, E-30100 Murcia, Spain;
| | - Micaela Carvajal
- Aquaporins Group, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus de Espinardo, E-30100 Murcia, Spain;
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Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106357] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Panpipat W, Cheong L, Chaijan M. Impact of lecithin incorporation on gel properties of bigeye snapper (
Priacanthus tayenus
) surimi. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14882] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Worawan Panpipat
- Food Technology and Innovation Research Centre of Excellence Department of Agro‐Industry School of Agricultural Technology Walailak University Nakhon Si Thammarat 80161 Thailand
| | - Ling‐Zhi Cheong
- Department of Food Science and Engineering School of Marine Science Ningbo University Ningbo 315211 China
| | - Manat Chaijan
- Food Technology and Innovation Research Centre of Excellence Department of Agro‐Industry School of Agricultural Technology Walailak University Nakhon Si Thammarat 80161 Thailand
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30
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Pinilla CMB, Brandelli A, López-Caballero ME, Montero P, Gómez-Guillén MDC. Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes. Food Res Int 2020; 137:109687. [DOI: 10.1016/j.foodres.2020.109687] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 08/20/2020] [Accepted: 09/06/2020] [Indexed: 01/12/2023]
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Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09650-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AbstractThe influence of actively/passively encapsulated oleuropein on DPPC liposomes thermal and structural properties, and its antioxidant capacity against lipid peroxidation were investigated. Also, an oleuropein-rich olive leaf extract was encapsulated in soy phosphatidylcholine (PL-90 g) and incorporated in model and commercial drinks. Oleuropein induced a concentration-dependent broadening and splitting of the gel-to-liquid phase transition temperature. Fluorescence measurements revealed a fluidizing effect on liposomes below their gel-to-liquid phase transition temperature, and a higher lipid ordering above, especially to active encapsulation. Oleuropein also showed an antioxidant effect against lipid peroxidation in PL-90 g liposomes. PL-90 g Liposomes with olive leaf extract showed a mean diameter of 405 ± 4 nm and oleuropein encapsulation efficiency of 34% and delayed oleuropein degradation at pH 2.0 and 2.8 model drinks. In conclusion, greater effects were observed on the structure and fluidity of DPPC liposomes when oleuropein was actively encapsulated, while its incorporation into acidic foods in encapsulated form could enhance its stability.
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Lin WL, Han YX, Liu FF, Huang H, Li LH, Yang SL, Yang XQ, Wu YY. Effect of lipid on surimi gelation properties of the three major Chinese carp. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4671-4677. [PMID: 32253757 DOI: 10.1002/jsfa.10414] [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] [Received: 09/20/2019] [Revised: 03/29/2020] [Accepted: 04/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Gel properties are important in determining the quality of surimi. In addition to myofibrillar proteins, lipids play an important role in the formation of surimi gel. Phospholipids (PL) are amphoteric lipids that cannot be removed through rinsing. Paradoxically, the addition of PL increases or decreases gel strength. This research aimed to investigate the effects of specific lipids on the gelation properties of surimi from three different carp. RESULTS The hardness, chewiness, and gel strength of bighead carp (Aristichthys nobilis: BC) surimi were higher, and the total lipid content was lower when compared with grass carp (Ctenopharyngodon idellus: GC) and silver carp (Hypophthalmichthys molitrix: SC) surimi. Bighead carp surimi had lower levels of phosphatidylethanolamine (PE), phosphatidylinositols (PI), and phosphatidylcholine (PC), and higher phosphatidylserine (PS) and sphingomyelin (SM) content. The gelation properties of surimi increased with increasing concentrations of SM and PS. Furthermore, increased levels of saturated fatty acids (SFAs) and decreased levels of polyunsaturated fatty acids (PUFAs) increased gelation properties. Finally, higher hydrophobic interactions and more disulfide bonds were shown to increase gel network structure stability, resulting in improving gel strength in BC surimi. CONCLUSION The textural characteristics and gel strength of surimi were dependent on the PL content, including total lipid levels and the types of fatty acids. This may account for previous conflicting reports on PL effects on gel strength. This study provides insight into how the texture of surimi can be improved and provides a starting point for further research. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wan-Ling Lin
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, China
| | - Ying-Xue Han
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Fang-Fang Liu
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Hui Huang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Lai-Hao Li
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Shao-Ling Yang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Xian-Qing Yang
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
| | - Yan-Yan Wu
- Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, P. R. China
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Chotphruethipong L, Battino M, Benjakul S. Effect of stabilizing agents on characteristics, antioxidant activities and stability of liposome loaded with hydrolyzed collagen from defatted Asian sea bass skin. Food Chem 2020; 328:127127. [DOI: 10.1016/j.foodchem.2020.127127] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 04/17/2020] [Accepted: 05/22/2020] [Indexed: 12/26/2022]
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Song FF, Tian SJ, Chen FS, Sun XY, Zhang BB. Carboxymethyl chitosan-decorated proliposomes as carriers for improved stability and sustained release of flaxseed oil. J Food Sci 2020; 85:3237-3243. [PMID: 32860245 DOI: 10.1111/1750-3841.15406] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 06/19/2020] [Accepted: 07/10/2020] [Indexed: 12/15/2022]
Abstract
A flaxseed oil carboxymethyl chitosan-decorated proliposome system was fabricated in this research. The physicochemical characteristics, stability, and in vitro release behaviors of flaxseed oil were studied and compared with that of flaxseed oil-loaded liposomes. The results of dynamic light scattering, transmission electron microscopy, and oxidation stability indicated that the storage stability of proliposomes was better. After 28 days of storage, the peroxide value of flaxseed oil-loaded liposomes (20.1 meq/kg) was significantly (P < 0.05) higher than that of flaxseed oil-loaded proliposomes (9.0 meq/kg); the thiobarbituric acid reactive substances in the former (0.53 mmol/kg) was also higher than that in the latter (0.27 mmol/kg). The in vitro release behavior of flaxseed oil indicated the proliposomes were more stable in the simulated gastrointestinal fluids. Therefore, the flaxseed oil-loaded proliposome system could be a promising vehicle for delivery flaxseed oil in food industry. PRACTICAL APPLICATION: A flaxseed oil-loaded proliposome delivery system was fabricated in this research. Their physical and oxidation stability of flaxseed oil were improved, and the in vitro cumulative release of flaxseed oil was delayed compared with flaxseed oil liposomes. This system may provide an effective strategy for the flaxseed oil encapsulation in the food industry.
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Affiliation(s)
- Fan-Fan Song
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Shao-Jun Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Fu-Sheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Xiao-Yang Sun
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Bei-Bei Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
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Introducing nano/microencapsulated bioactive ingredients for extending the shelf-life of food products. Adv Colloid Interface Sci 2020; 282:102210. [PMID: 32726708 DOI: 10.1016/j.cis.2020.102210] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 05/07/2020] [Accepted: 07/04/2020] [Indexed: 12/31/2022]
Abstract
The shelf-life of foods is affected by several aspects, mainly chemical and microbial events, resulting in a considerable decline in consumer's acceptance. There is an increasing interest to substitute synthetic preservatives with the plant-based bioactive ingredients which are safe and natural. However, full implementation of this replacement is postponed by some challenges associated with bioactive ingredients, including their low chemical stability, off-flavor, low solubility, and short-term effectiveness. Encapsulation could overcome these limitations. The present review explains current trends in applying natural encapsulated ingredients for food preservation based on a classified description including essential oils, plant extracts, phenolics, carotenoids, etc. and their application for extending food shelf-life mostly dealing with antimicrobial, ant-browning and antioxidant properties. Encapsulation techniques, especially nanoencapsulation, is a promising strategy to overcome their limitations. Moreover, better results are obtained using a combination of proteins and polysaccharides as wall materials than single polymers. The encapsulation method and type of encapsulants highly influences the releasing mechanism and physicochemical properties of bioactive ingredients. These factors together with optimizing the conditions of encapsulation process leads to a cost-effective and well encapsulated ingredient which is more efficient than its free form in shelf-life improvement. It has been shown that the well-designed encapsulation systems, finally, boost the shelf-life-promoting functions of the bioactive ingredients, mostly due to enhancing their solubility, homogeneity in food matrices and contact surface with deteriorative agents, and providing their prolonged presence over food storage and processing via increasing the thermal and processing stability of bioactive compounds, as well as controlling their release on food surfaces, or/and within food packages. To this end and given the numerous wall and bioactive core substances available, further studies are needed to evaluate the efficiency of many encapsulated forms of both conventional and novel bioactive ingredients in food shelf-life extending since the interactions and anti-spoiling behaviors of the ingredients in various encapsulation systems and foodstuffs are highly variable that should be optimized and characterized before any industrial application.
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Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient. Mar Drugs 2020; 18:md18080406. [PMID: 32752203 PMCID: PMC7459837 DOI: 10.3390/md18080406] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/26/2020] [Accepted: 07/28/2020] [Indexed: 12/12/2022] Open
Abstract
Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed.
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Zhang R, Zhou L, Li J, Oliveira H, Yang N, Jin W, Zhu Z, Li S, He J. Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109097] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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38
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Zhou X, Lin H, Zhu S, Xu X, Lyu F, Ding Y. Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108984] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Effect of Oleic Acid, Cholesterol, and Octadecylamine on Membrane Stability of Freeze-Dried Liposomes Encapsulating Natural Antimicrobials. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02419-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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40
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Tajik S, Beitollahi H, Nejad FG, Safaei M, Zhang K, Van Le Q, Varma RS, Jang HW, Shokouhimehr M. Developments and applications of nanomaterial-based carbon paste electrodes. RSC Adv 2020; 10:21561-21581. [PMID: 35518767 PMCID: PMC9054518 DOI: 10.1039/d0ra03672b] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Accepted: 05/27/2020] [Indexed: 01/22/2023] Open
Abstract
This review summarizes the progress that has been made in the past ten years in the field of electrochemical sensing using nanomaterial-based carbon paste electrodes. Following an introduction into the field, a first large section covers sensors for biological species and pharmaceutical compounds (with subsections on sensors for antioxidants, catecholamines and amino acids). The next section covers sensors for environmental pollutants (with subsections on sensors for pesticides and heavy metal ions). Several tables are presented that give an overview on the wealth of methods (differential pulse voltammetry, square wave voltammetry, amperometry, etc.) and different nanomaterials available. A concluding section summarizes the status, addresses future challenges, and gives an outlook on potential trends. This review summarizes the progress that has been made in the past ten years in the field of electrochemical sensing using nanomaterial-based carbon paste electrodes.![]()
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Affiliation(s)
- Somayeh Tajik
- Research Center for Tropical and Infectious Diseases
- Kerman University of Medical Sciences
- Kerman
- Iran
| | - Hadi Beitollahi
- Environment Department
- Institute of Science and High Technology and Environmental Sciences
- Graduate University of Advanced Technology
- Kerman
- Iran
| | - Fariba Garkani Nejad
- Environment Department
- Institute of Science and High Technology and Environmental Sciences
- Graduate University of Advanced Technology
- Kerman
- Iran
| | - Mohadeseh Safaei
- Environment Department
- Institute of Science and High Technology and Environmental Sciences
- Graduate University of Advanced Technology
- Kerman
- Iran
| | - Kaiqiang Zhang
- Jiangsu Key Laboratory of Advanced Organic Materials
- Key Laboratory of Mesoscopic Chemistry of MOE
- School of Chemistry and Chemical Engineering
- Nanjing University
- Nanjing
| | - Quyet Van Le
- Institute of Research and Development
- Duy Tan University
- Da Nang 550000
- Vietnam
| | - Rajender S. Varma
- Regional Centre of Advanced Technologies and Materials
- Department of Physical Chemistry
- Faculty of Science
- Palacky University
- 783 71 Olomouc
| | - Ho Won Jang
- Department of Materials Science and Engineering
- Research Institute of Advanced Materials
- Seoul National University
- Seoul 08826
- Republic of Korea
| | - Mohammadreza Shokouhimehr
- Department of Materials Science and Engineering
- Research Institute of Advanced Materials
- Seoul National University
- Seoul 08826
- Republic of Korea
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41
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Marín-Peñalver D, Alemán A, Gómez-Guillén M, Montero P. Carboxymethyl cellulose films containing nanoliposomes loaded with an angiotensin-converting enzyme inhibitory collagen hydrolysate. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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42
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Wang X, Liu L, Xia S, Muhoza B, Cai J, Zhang X, Duhoranimana E, Su J. Sodium carboxymethyl cellulose modulates the stability of cinnamaldehyde-loaded liposomes at high ionic strength. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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43
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Tripling the Bioavailability of Rosuvastatin Calcium Through Development and Optimization of an In-Situ Forming Nanovesicular System. Pharmaceutics 2019; 11:pharmaceutics11060275. [PMID: 31212660 PMCID: PMC6631901 DOI: 10.3390/pharmaceutics11060275] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 05/06/2019] [Accepted: 06/06/2019] [Indexed: 12/20/2022] Open
Abstract
In situ forming nanovesicular systems (IFNs) were prepared and optimized to improve Rosuvastatin calcium (RC) oral bioavailability through increasing its solubility and dissolution rate. The IFN was composed of Tween® 80 (T80), cetyl alcohol (CA), in addition to mannitol or Aerosil 200. A single simple step was adopted for preparation, then the prepared formulations were investigated by analyzing their particle size (PS), polydispersity index (PDI), Zeta potential (ZP), entrapment efficiency (EE), and flowability properties. D-optimal design was applied to choose the optimized formulations. The maximum desirability values were 0.754 and 0.478 for the optimized formulations containing 0.05 g CA, 0.18 g T80, and 0.5 g mannitol (OFM) or Aerosil (OFA), respectively. In vitro drug release from the optimized formulations showed a significantly faster dissolution rate when compared to the market product. In vivo performance of the optimized formulations in rabbits was investigated after filling them into enteric-coated capsules. Ultimately, OFA formulation achieved a 3 times increase in RC oral bioavailability in comparison with the market product, supporting the hypothesis of considering IFNs as promising nanocarriers able to boost the bioavailability of BCS class II drugs.
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44
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Alemán A, Marín D, Taladrid D, Montero P, Carmen Gómez-Guillén M. Encapsulation of antioxidant sea fennel (Crithmum maritimum) aqueous and ethanolic extracts in freeze-dried soy phosphatidylcholine liposomes. Food Res Int 2019; 119:665-674. [PMID: 30884701 DOI: 10.1016/j.foodres.2018.10.044] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 10/09/2018] [Accepted: 10/11/2018] [Indexed: 11/21/2022]
Abstract
Soy phosphatidylcholine liposomes encapsulating increasing concentrations of two sea fennel extracts (aqueous and ethanolic) prepared by ultrasonication were freeze-dried, using glycerol as lyoprotectant. Particle properties, water dispersibility, colour, thermal properties and antioxidant capacity (radical scavenging capacity, ferric ion reducing power, Folin-reactive substances) of the liposomal preparations were determined. The freeze-drying process caused an overall increase in particle size and polydispersity index, while the zeta-potential became more electronegative. Both sea fennel extracts were rich in chlorogenic acid (42.61 and 58.48 mg/g for the aqueous and ethanolic extracts, respectively) and showed great antioxidant activity. Vitamin C was identified in the aqueous extract, whereas rutin and rosmarinic acid in the ethanolic one. The entrapment efficiency, determined in the liposomes prepared at the highest extract concentration, was 65.6% and 49.1% for the aqueous extract and the ethanolic extract, respectively. The liposomal antioxidant activity and total phenolic content followed a linear increasing tendency as a result of increasing the extract concentration, irrespective of the type of extract. Higher antioxidant activity was found in the liposomes loaded with the ethanolic extract, in a clear relationship to the greater amount of highly antioxidant phenolic compounds extracted, and also to their lower entrapment efficiency, which caused a greater amount of extract to remain outside the liposome. Both extracts were suitable for producing liposomes with antioxidant properties which could be dried and used to design functional foods.
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Affiliation(s)
- Ailén Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 10, Madrid 28040, Spain
| | - Daniel Marín
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 10, Madrid 28040, Spain
| | - Diego Taladrid
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 10, Madrid 28040, Spain
| | - Pilar Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 10, Madrid 28040, Spain
| | - M Carmen Gómez-Guillén
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 10, Madrid 28040, Spain.
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45
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Fidan-Yardimci M, Akay S, Sharifi F, Sevimli-Gur C, Ongen G, Yesil-Celiktas O. A novel niosome formulation for encapsulation of anthocyanins and modelling intestinal transport. Food Chem 2019; 293:57-65. [PMID: 31151649 DOI: 10.1016/j.foodchem.2019.04.086] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 03/31/2019] [Accepted: 04/24/2019] [Indexed: 01/01/2023]
Abstract
The bioavailability of drugs can be improved by regulating the structural properties, particularly lipoid systems, such as niosomes, can increase cellular uptake. Herein, we optimized double emulsion and niosomal formulations for encapsulating anthocyanin-rich black carrot extract. Nanoparticles obtained by selected formulation were characterized in terms of morphology, particle size, drug encapsulation efficiency, in vitro release and cytotoxicity. The optimum conditions for niosomal formulation were elicited as 30 mg of cholesterol, 150 mg of Tween 20 and feeding time of 1 min at a stirring rate of 900 rpm yielding the lowest average particle size of 130 nm. In vitro release data showed the majority of the encapsulated anthocyanins were released at the end of 10 h. A mathematical model was developed to estimate the absorption of anthocyanins released from niosomes and cytotoxicity was assessed against neuroblastoma. Overall, these findings suggest that niosomal vesicles might be suitable delivery systems for anthocyanins.
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Affiliation(s)
- Melike Fidan-Yardimci
- Department of Bioengineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey
| | - Seref Akay
- Department of Genetics & Bioengineering, Faculty of Engineering, Gumushane University, 29100 Gumushane, Turkey
| | - Fatemeh Sharifi
- Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge 02139, MA, USA; Mechanical Engineering Department, Faculty of Engineering, Sharif University of Technology, Tehran, Iran
| | - Canan Sevimli-Gur
- Department of Biology, Biotechnology Discipline, Science and Art Faculty, Kocaeli University, 41380 Izmit, Kocaeli, Turkey
| | - Gaye Ongen
- Department of Bioengineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey
| | - Ozlem Yesil-Celiktas
- Department of Bioengineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey; Division of Engineering in Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Cambridge 02139, MA, USA.
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46
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Montero P, Mosquera M, Marín-Peñalver D, Alemán A, Martínez-Álvarez Ó, Gómez-Guillén MC. Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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47
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Pu C, Tang W, Li X, Li M, Sun Q. Stability enhancement efficiency of surface decoration on curcumin-loaded liposomes: Comparison of guar gum and its cationic counterpart. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.039] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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48
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Vélez MA, Perotti MC, Hynes ER, Gennaro AM. Effect of lyophilization on food grade liposomes loaded with conjugated linoleic acid. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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49
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Marín-Peñalver D, Alemán A, Montero P, Gómez-Guillén M. Gelling properties of hake muscle with addition of freeze-thawed and freeze-dried soy phosphatidylcholine liposomes protected with trehalose. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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50
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Protein aggregation, water binding and thermal gelation of salt-ground hake muscle in the presence of wet and dried soy phosphatidylcholine liposomes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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