Enhancing stability and bioaccessibility of chlorogenic acid using complexation with amylopectin: A comprehensive evaluation of complex formation, properties, and characteristics

Chlorogenic acid simultaneously enhances the oxidative protection and anti-digestibility of porous starch

Porous starch (PS) has been utilized as an oral protective carrier to enhance the oxidative stability of liposoluble nutrients. However, PS releases more glucose during digestion, thereby increasing the risk of chronic diseases. Chlorogenic acid (CA) has excellent antioxidant properties and enhances the starch digestion resistance. To simultaneously enhance the oxidative protection and anti-digestibility, PS was blended with CA. Morphological analysis revealed that PSs with pores absorbed liposoluble substances. Surface area, total pore volume, and oxidative stability analyses demonstrated that rice starch (RS) enzymatically hydrolyzed for 12 h (PS12) loaded more substances and exerted a better protective effect in cooperation with CA. Simulated digestion confirmed that PS12-CA1 had the best anti-digestibility among PS12-CAs and a similar digestibility as RS. Additionally, CA treatment resulted in more anti-digestive V-type crystals in PSs, which resisted digestion. This study showed that the combination of PS and CA simultaneously enhanced oxidative protection and reduced the digestibility of PS. Thus, CA treatment makes PS a better oral nutrient delivery.

Ultrasonic and thermal effect on the preparation and properties of starch-chlorogenic acid complexes

In this study, complexes of chlorogenic acid (CA) with starch from different sources were prepared by thermal treatment (70 °C, 20 min) and ultrasound (450 W, 20 kHz, 25 °C, 20 min). Both ultrasound and thermal treatment are effective methods for preparing starch-CA complexes, but the two treatments have different effects on different starches. Characterization of the complexes prepared using the two methods showed that thermal treatment and ultrasound reduced the crystallinity of starch to some extent, with thermal treatment having a greater effect. Thermal treatment also reduced the amount of double-helix structures in starch. In contrast, ultrasound was relatively mild and had less effect on starch granular structure. However, these two methods promoted the binding of CA, thereby increasing the crystallinity of starch and forming a more ordered and compact structure, which, to some extent hindered the enzymatic degradation of starch. Moreover, the RDS of starch-CA complexes were reduced to different degrees, with the most significant changes in U (PS-CA) and T (CS-CA), which were reduced by 5.96 % and 4.55 %, respectively.

Poly(lactic acid)/polycaprolactone nanofibrous packaging containing different functional agents for blackberry postharvest preservation

Electrospun nanofibrous films containing different active agents were prepared and compared to improve the storage quality of blackberries. We added different essential oils, phenolic acids, microbial antagonists and plant growth regulators to poly(lactic acid)/polycaprolactone (PP) nanofilms and compared their antimicrobial properties against bacteria and fungi. Based on the results, oregano essential oil/PP (OPP), chlorogenic acid/PP (CPP), natamycin/PP (NPP) and methyl jasmonate/PP (MPP) were selected. The addition of active agents decreased the tensile strength and increased the elastic modulus and elongation at break. These active agents did not affect the thermal stability, water contact angle (except for NPP) or water permeability (except for NPP and MPP) of the nanofilms. Nanofilms also controlled the release of active agents and showed antioxidant activity and biosafety. Different nanofilms were applied to blackberry postharvest storage, and OPP contributed the lowest to deterioration in appearance, 'red small drupelets' phenomenon, decay rate, weight loss and softening. Among these nanofilms, the OPP nanofilm exhibited the best shelf-life extension of blackberry.

Greener healing: sustainable nanotechnology for advanced wound care

Wound healing involves a carefully regulated sequence of events, encompassing pro-inflammatory and anti-inflammatory stages, tissue regeneration, and remodeling. However, in individuals with diabetes, this process gets disrupted due to dysregulation caused by elevated glucose levels and pro-inflammatory cytokines in the bloodstream. Consequently, the pro-inflammatory stage is prolonged, while the anti-inflammatory phase is delayed, leading to impaired tissue regeneration and remodeling with extended healing time. Furthermore, the increased glucose levels in open wounds create an environment conducive to microbial growth and tissue sepsis, which can escalate to the point of limb amputation. Managing diabetic wounds requires meticulous care and monitoring due to the lack of widely available preventative and therapeutic measures. Existing clinical interventions have limitations, such as slow recovery rates, high costs, and inefficient drug delivery methods. Therefore, exploring alternative avenues to develop effective wound-healing treatments is essential. Nature offers a vast array of resources in the form of secondary metabolites, notably polyphenols, known for their antimicrobial, anti-inflammatory, antioxidant, glucose-regulating, and cell growth-promoting properties. Additionally, nanoparticles synthesized through environmentally friendly methods hold promise for wound healing applications in diabetic and non-diabetic conditions. This review provides a comprehensive discussion and summary of the potential wound-healing abilities of specific natural polyphenols and their nanoparticles. It explores the mechanisms of action underlying their efficacy and presents effective formulations for promoting wound-healing activity.

Water-in-oil Pickering emulsion using ergosterol as an emulsifier solely

As a crucial component of the fungal cell membranes, ergosterol has been demonstrated to possess surface activity attributed to its hydrophobic region and polar group. However, further investigation is required to explore its emulsification behavior upon migration to the oil-water interface. Therefore, this study was conducted to analyze the interface properties of ergosterol as a stabilizer for water in oil (W/O) emulsion. Moreover, the emulsion prepared under the optimal conditions was utilized to load the water-soluble bioactive substance with the chlorogenic acid as the model molecules. Our results showed that the contact angle of ergosterol was 117.017°, and its dynamic interfacial tension was obviously lower than that of a pure water-oil system. When the ratio of water to oil was 4: 6, and the content of ergosterol was 3.5 % (ergosterol/oil phase, w/w), the W/O emulsion had smaller particle size (438 nm), higher apparent viscosity, and better stability. Meanwhile, the stability of loaded chlorogenic acid was improved under unfavorable conditions (pH 1.2, 90 °C, ultraviolet irradiation, and oxidation), which were 73.87 %, 59.53 %, 62.53 %, and 69.73 %, respectively. Additionally, the bioaccessibility of chlorogenic acid (38.75 %) and ergosterol (33.69 %), and the scavenging rates of the emulsion on DPPH radicals (81.00 %) and hydroxyl radicals (82.30 %) were also enhanced. Therefore, a novel W/O Pickering emulsion was prepared in this work using ergosterol as an emulsifier solely, which has great potential for application in oil-based food and nutraceutical formulations.

Grafting chlorogenic acid enhanced the antioxidant activity of curdlan oligosaccharides and modulated gut microbiota

In this study, the effects of grafting chlorogenic acid (CA) on the antioxidant and probiotic activities of curdlan oligosaccharides (CDOS) were investigated. CDOS with degrees of polymerization of 3-6 was first obtained by degradation of curdlan with hydrogen peroxide and then grafted with CA using a free radical-mediated method under an ultrasonication-assisted Fenton system. The thermal stability and antioxidant ability of CDOS were enhanced after grafting with CA. In vitro fermentation, supplementation of CDOS-CA stimulated the proliferation of Prevotella and Faecalibacterium while inhibiting the growth of harmful microbiota. Notably, the concentration of total short-chain fatty acids and the relative abundance of beneficial bacteria markedly increased after fermentation of CDOS-CA, indicating that CA grafting could improve the probiotic activity of CDOS. Overall, the covalent binding of CDOS and CA could enhance the antioxidant and probiotic activities of CDOS, suggesting potential improvements in gastrointestinal and colonic health.

Chlorogenic Acid Derivatives: Structural Modifications, Drug Design, and Biological Activities: A Review

BACKGROUND

Phenolic acids have recently gained considerable attention because of their numerous practical, biological, and pharmacological benefits. Various polyphenolic compounds are widely distributed in plant sources. Flavonoids and phenolic acids are the two main polyphenolic compounds that many plants contain abundant polyphenols. Chlorogenic acid, one of the most abundant phenolic acids, has various biological activities, but it is chemically unstable and degrades into other compounds or different enzymatic processes.

METHODS

In this review, we have studied many publications about CA and its derivatives. CA derivatives were classified into three categories in terms of structure and determined each part's effects on the body. The biological evaluations, structure-activity relationship, and mechanism of action of CA derivatives were investigated. The search databases for this review were ScienceDirect, Scopus, Pub- Med and google scholar.

RESULTS

Many studies have reported that CA derivatives have demonstrated several biological effects, including anti-oxidant, anti-inflammatory, anti-microbes, anti-mutation, anti-carcinogenic, anti-viral, anti-hypercholesterolemia, anti-hypertensive, anti-bacterial, and hypoglycemic actions. The synthesis of new stable CA derivatives can enhance its metabolic stability and biological activity.

CONCLUSION

The present study represented different synthetic methods and biological activities of CA derivatives. These compounds showed high antioxidant activity across a wide range of biological effects. Our goal was to help other researchers design and develop stable analogs of CA for the improvement of its metabolic stability and the promotion of its biological activity.

Development and characterization of an active starch-based film as a chlorogenic acid delivery system

Given its health benefits for the human body, chlorogenic acid (CA) offers promising applications in the food industry. However, the instability and low bioavailability of CA remain to be solved. In this paper, a starch-based film prepared by the homogenization and solution-casting method was used as an effective carrier to alleviate these problems. Homogenization (10-50 MPa) reduced the starch paste viscosity and its particle sizes from 21.64 to 7.68 μm, which promoted the starch recrystallization and induced chemical cross-links between starch-CA, as confirmed by the FTIR result with an appearance of a new CO peak at about 1716 cm-1. Accordingly, the rapidly digestible starch content of the film was reduced to 27.83 % and the CA encapsulation efficiency was increased to 99.08 % (from 65.88 %). As a result, the film system extended CA's release time beyond 4 h and significantly increased the heat-treated CA's antioxidant activity. Besides, the tensile strength and elastic modulus of the film were also improved to 6.29 MPa (from 1.63 MPa) and 160.98 MPa (from 12.02 MPa), respectively, by homogenization. In conclusion, the developed active starch-based film could be used as an edible film for the production of functional food or active food packaging.

Sustained release of chlorogenic acid by co-encapsulation of sodium alginate binding to the Northern pike (Esox Lucius) liver ferritin

Ferritin has a unique hollow spherical structure, which makes it a promising nanocarrier for food functional substances. In this study, a new ferritin was successfully extracted from the liver of Northern pike, purified, and identified. We used the reversible self-assembly characteristics of ferritin to fabricate chlorogenic acid (CA)-loaded apoferritin (Apo) complex (Apo-CA) and sodium alginate (SA)-apoferritin (Apo) co-encapsulate system. Apo-CA was encapsulated into the SA system to form SA-Apo-CA. The fabricated composites were analyzed using particle size, UV-Vis absorption spectroscopy, fluorescence spectroscopy, flourier transform infrared spectroscopy and transmission electron microscope. Physicochemical property of analysis confirmed th successful preparation of Apo-CA/SA-Apo-CA and improved thermal and UV radiation stability. The effect of sustained-release of CA were tested in vitro of simulated gastrointestinal tract digestion. SA-Apo-CA exhibited greater release ability than unencapsulated CA and Apo-CA. This study provides a new strategy for designing a multilayer delivery system with improved stability and sustained-release property.

Enzymatic molecular modification of water-soluble polyphenols: Synthesis, structure, bioactivity and application

The poor lipophilicity and instability of water-soluble polyphenols limit their bioavailability and application in food. However, increasing attention has been given to water-soluble polyphenols due to their multiple biological activities, which prompts the modification of the structure of water-soluble polyphenols to improve their lipophilicity and stability and enable more efficient application. This review presents the enzymatic biosynthesis of lipophilic derivatives of water-soluble polyphenols, which will change the molecular structure of water-soluble polyphenols based on the loss of hydroxyl or carboxyl groups. Therefore, the effects of reaction factors on the structure of polyphenol derivatives and the change in their bioactivities will be further analyzed. Previous studies have shown that lipases, solvent systems, and hydrophobic groups are major factors influencing the synthesis and lipophilicity of polyphenol derivatives. Moreover, the biological activities of polyphenol derivatives were changed to a certain extent, such as through the enhancement or weakening of antioxidant activity in different systems and the increase in anti-influenza virus activity and antibacterial activity. The improvement of lipophilicity also expands polyphenol application in food. This review may contribute to the efficient synthesis of lipophilic derivatives of water-soluble polyphenols to extend the utilization and application range of polyphenols.

Critical examination of the characterization techniques, and the evidence, for the existence of extra-long amylopectin chains

It has been suggested that amylopectin can contain small but significant amounts of extra-long chains (ELCs), which could affect functional properties, and also would have implications for the mechanism of starch biosynthesis. However, current evidence for the existence of ELCs is ambiguous. The amylose/amylopectin separation and the characterization techniques used for the investigation of ELCs are reviewed, problems in those techniques are examined, and studies of ELCs of amylopectin are discussed. A model for the biosynthesis of amylopectin chains in terms of conventional biosynthesis enzymes, which provides an excellent fit to a large amount of experimental data, is used to provide a rigorous definition of ELCs. In addition, current investigations of ELCs, involving separation, is hindered by the lack of a method to quantitatively separate all the amylopectin from starch without any traces of residual amylose (which would have long chains). Unambiguous evidence for the existence of ELCs can be obtained using two-dimensional (2D) characterization, these dimensions being the degree of polymerization of a chain and the size of the whole molecule. Available 2D data indicate that there are no ELCs present in currently detectable quantities in native rice starches. However, concluding this more rigorously requires improvements in the resolution of current 2D methods.

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starch-phenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.

Gelation Elimination and Crystallization Inhibition by Co-Amorphous Strategy for Amorphous Curcumin

In the previous study, the development of amorphous curcumin (CUR) aimed to enhance the solubility/dissolution of CUR by disrupting its crystal lattice, but it unexpectedly showed a decreased dissolution than its crystalline counterpart on account of gel formation in its dissolution process. Whether such gelation could be eliminated by co-amorphous strategy was answered in this study. Herein, CUR by co-amorphization with chlorogenic acid (CHA) was successfully prepared using quench cooling. The formed co-amorphous material (namely CUR-CHA CM) eliminated the gelation and hence performed superior dissolution performance than crystalline/amorphous CUR. Meanwhile, it exhibited higher physical stability than amorphous CUR during dissolution as well as under long-term/accelerated conditions. To further study the such enhancement mechanism, the internal molecular interactions were investigated for CUR-CHA CM in the solid state as well as in aqueous solution. FTIR and solid-state ¹³C NMR spectra confirmed that intermolecular hydrogen bonds formed between CUR and CHA after co-amorphization. Furthermore, the nucleation of CUR was significantly inhibited by CHA in an aqueous solution, thus maintaining the supersaturated dissolution for a long time. The present study offers a feasible strategy to eliminate gelation and enhance stability of amorphous solids by co-amorphization and crystallization inhibition.

The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review

Chlorogenic acid (CGA), also known as coffee tannic acid and 3-caffeoylquinic acid, is a water-soluble polyphenolic phenylacrylate compound produced by plants through the shikimic acid pathway during aerobic respiration. CGA is widely found in higher dicotyledonous plants, ferns, and many Chinese medicine plants, which enjoy the reputation of “plant gold.” We have summarized the biological activities of CGA, which are mainly shown as anti-oxidant, liver and kidney protection, anti-bacterial, anti-tumor, regulation of glucose metabolism and lipid metabolism, anti-inflammatory, protection of the nervous system, and action on blood vessels. We further determined the main applications of CGA in the food industry, including food additives, food storage, food composition modification, food packaging materials, functional food materials, and prebiotics. With a view to the theoretical improvement of CGA, biological activity mechanism, and subsequent development and utilization provide reference and scientific basis.

Potential Health Benefits of Whole Grains: Modulation of Mitochondrial Biogenesis and Energy Metabolism

Mitochondria play an essential role in maintaining cellular metabolic homeostasis. However, its dysfunction will cause different pathophysiological consequences. A specific mechanism of action has been developed by cells to adapt to changes in physiological conditions or in response to different stimuli, by meditating mitochondrial number, structure, and energy metabolism. Whole grains are considered healthier than refined grains for their higher amounts of bioactive components, with proven multiple health benefits. The modulation of an appropriate mitochondrial function contributes to the bioactive-component-based health improvements. Thus, this review aims to represent current studies that identify the impact of natural bioactive components in whole grains against metabolic disorders by modulating mitochondrial biogenesis and energy metabolism. It seems most attractive to aim nutritional intervention at the prevention or treatment of metabolic abnormalities and hence to target dietary management at improvement of mitochondrial function.

Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds

The linear component of starch, especially amylose, is capable of forming inclusion complex (IC) with various small molecules. It could significantly modify the structure and properties of starch, and it could bring beneficial effects when bioactive compounds can be encapsulated. This review discusses the formation and characterization of the starch-guest IC and focuses on the recent developments in the use of starch ICs for the encapsulation and controlled release of bioactive guest compounds. A great number of guest compounds, such as lipids, aroma compounds, pharmaceuticals, and phytochemicals, were studied for their ability to be complexed with starch and/or amylose and some of the formed ICs were evaluated for the chemical stability improvement and the guest release regulation. Starch-guest ICs has a great potential to be a delivery system, as most existing studies demonstrated the enhancement on guest retention and the possibility of controlled release.

Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients

Some bioactive ingredients in foods are unstable and easily degraded during processing, storage, transportation and digestion. To enhance the stability and bioavailability, some food hydrogels have been developed to encapsulate these unstable compounds. In this paper, the preparation methods, formation mechanisms, physicochemical and functional properties of some protein hydrogels, polysaccharide hydrogels and protein-polysaccharide composite hydrogels were comprehensively summarized. Since the hydrogels have the ability to control the release and enhance the bioavailability of bioactive ingredients, the encapsulation and release mechanisms of polyphenols, flavonoids, carotenoids, vitamins and probiotics by hydrogels were further discussed. This review will provide a comprehensive reference for the deep application of polysaccharide/protein hydrogels in food industry.

Antioxidant activities of chlorogenic acid derivatives with different acyl donor chain lengths and their stabilities during in vitro simulated gastrointestinal digestion

In this study, chlorogenic acid (CA) was acylated with vinyl esters of different carbon chain lengths under the action of the lipase Lipozyme RM. Five CA derivatives (C2-CA, C4-CA, C6-CA, C8-CA, and C12-CA) with different lipophilicities were obtained, and their digestive stabilities and antioxidant activities were evaluated. The lipophilicities were positively correlated with the digestive stabilities of CA derivatives. The antioxidant activities of CA derivatives did not change with the reduction of phenolic hydroxyl groups, and their capacity to scavenge 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+•) and 1,1-diphenyl-2-picrylhydrazyl (DPPH•) were similar to those of CA. In cellular antioxidant activity (CAA) tests, it was found that the capacity of these derivates to cross cell membranes were enhanced upon enhancing lipophilicity, and their antioxidant activities were improved. C12-CA showed the best antioxidant activity with a median effective dose (EC50) of 9.40 μg/mL, which was significantly lower than that of CA (i.e., 29.08 μg/mL).

Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability

This study investigated the effect of ultrasonic treatments on the properties and stability of the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different ultrasound powers (0, 100, 200, 400, and 600 W) at two storage degrees (4 and 25 °C) for 28 days. The findings showed that the emulsifying properties were improved to different extents after ultrasonic treatments. The treatment at 600 W showed optimum particle size, polydispersity index, emulsifying property, viscosity properties, and release of total phenolic content than the other powers. However, the ultrasonic power of 400 W gave positive effects on creaming index and antioxidant release compared to 600 W. The emulsion stored at 4 °C presented higher stability than that stored at 25 °C during the 28 days of storage. Microscopically, the increase in sonication power up to 600 W reduced particle size and decreased flocculation, thus resulted in stable emulsions, which is desirable for its applications in food systems.

Influence of nutrients on the bioaccessibility and transepithelial transport of polybrominated diphenyl ethers measured using an in vitro method and Caco-2 cell monolayers

Previous research has shown the absorption of polybrominated diphenyl ethers (PBDEs) in the human gastrointestinal tract, but limited attention has been given to the influence of nutrients on PBDE absorption from food matrices. We investigated the effects of nutrients (oil, starch, protein, and dietary fiber) on the absorption and transport of PBDEs in a Caco-2 cell model and bioaccessibility of PBDEs by an in vitro gastrointestinal digestion method. The results showed that the accumulation ratios of PBDE congeners in Caco-2 cells were higher in the nutrient addition groups (oil: 26.7-50.6%, starch: 27.0-58.7%, protein: 12.1-44.1%, and dietary fiber: 28.2-55.1%) than the control group (7.17-36.1%), whereas the transport ratios were lower (oil: 2.30-7.20%, starch: 1.55-9.15%, protein: 1.04-8.78%, and dietary fiber: 0.85-7.04%) than control group (3.78-11.1%). Additionally, the PBDE bioaccessibility could be increased by adding the nutrients, particularly oil and starch. This study clarified the differences in PBDE absorption in the presence of nutrients using the in vitro digestion and Caco-2 cell model. The findings showed that nutrients were an important factor that promoted PBDE absorption in the gastrointestinal tract. Therefore, it is important to focus on a novel dietary strategy of food consumption with contaminant compounds to protect human health.