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Tian X, Li J, Wang K, Fei S, Zhang X, Wu C, Tan M, Su W. Microfluidic fabrication of core-shell fucoxanthin nanofibers with improved environmental stability for reducing lipid accumulation in vitro. Food Chem 2024; 442:138474. [PMID: 38245982 DOI: 10.1016/j.foodchem.2024.138474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 01/04/2024] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
Fucoxanthin is a xanthophyll carotenoid that possesses potent antioxidant, anti-obesity, and anti-tumor properties. However, its limited solubility in water and susceptibility to degradation create challenges for its application. In this study, a microfluidic coaxial electrospinning technique was used to produce core-shell zein-gelatin nanofibers for encapsulating fucoxanthin, enhancing its bioavailability, and improving its stability. In comparison to uniaxially-loaded fucoxanthin nanofibers, the encapsulation efficiency of fucoxanthin reached 98.58 % at a core-shell flow rate ratio of 0.26:1, representing a 14.29 % improvement. The photostability of the nanofibers increased by 74.59 % after three days, UV stability increased by 38.82 % after 2 h, and temperature stability also significantly improved, demonstrating a protective effect under harsh environmental conditions (P < 0.05). Additionally, nanofibers effectively alleviated oleic acid-induced reactive oxygen species production and reduced fluorescence intensity by 54.76 %. MTT experiments indicated great biocompatibility of the nanofibers, effectively mitigating mitochondrial membrane potential polarization and lipid accumulation in HepG2 cells. Overall, the microfluidic coaxial electrospinning technique enables promising applications of fucoxanthin delivery in the food industry.
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Affiliation(s)
- Xueying Tian
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jiaxuan Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Kuiyou Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Siyuan Fei
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiumin Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Caiyun Wu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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Li J, Sun H, Weng Y. Natural Extracts and Their Applications in Polymer-Based Active Packaging: A Review. Polymers (Basel) 2024; 16:625. [PMID: 38475309 DOI: 10.3390/polym16050625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 02/20/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
At a time when food safety awareness is increasing, attention is paid not only to food and additives but also to packaging materials. Most current food packaging is usually made of traditional petroleum-based polymeric materials, which are not biodegradable and have adverse effects on the environment and health. In this context, the development of new non-toxic and biodegradable materials for extending the best-before date of food is receiving increasing attention. In addition, additives in packaging materials may migrate outward, resulting in contact with food. For this reason, additives are also seen as a transition from synthetic additives to natural extracts. Active extracts from animals and plants having good antioxidant and antibacterial properties are also beneficial for human health. It is indisputable that active extracts are ideal substitutes for synthetic additives. Polymer packaging materials combined with active extracts not only maintain their original mechanical and optical properties and thermal stability but also endow polymers with new functions to extend the shelf life of food. This review paper provides an overview of this promising natural extract-containing polymer-based active packaging, with a focus on plant essential oils (containing phenolics, monoterpenes, terpene alcohols, terpene ketones, and aldehydes), pigments (procyanidins), vitamins (vitamin B), and peptides (nisin). In particular, this paper covers the research progress of such active extracts, in single or compound forms, combined with diverse polymers (mostly biopolymers) for food packaging applications with particular focus on the antioxidant and antibacterial properties of packaging materials.
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Affiliation(s)
- Jiawei Li
- College of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Hui Sun
- College of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
| | - Yunxuan Weng
- College of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
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