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Guanghui L, Qi L, Anning G, Luting R, Yinghan Z, Weiyun G, Shenghua H, Fengyi G, Xiaoli P. Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions. Food Chem X 2023; 20:100982. [PMID: 38144861 PMCID: PMC10740035 DOI: 10.1016/j.fochx.2023.100982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 10/15/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
Soybean protein isolate (SPI)-stabilized nanoemulsions (NEs) were formulated to encapsulate diosgenin (DIO) to enhance its water solubility and bioavailability. The influence of DIO concentrations on NEs' properties was investigated, and their environmental stability and cell permeability were also assessed. Results demonstrated that DIO significantly affected all the physicochemical properties of NEs. NEs with 1.0 mg/mL of DIO exhibited smaller droplet size (209 nm), lower polydispersity index (0.17), and higher stability coefficient (95.8 %). Furthermore, DIO-SPI NEs displayed better stability under appropriate pH (<4 or > 5), NaCl concentrations (≤0.3 M), temperatures (≤60 °C), and freeze-thaw cycles (≤2), as well as storage at 4 °C. Moreover, encapsulating DIO in NEs reduced its toxicity towards cells and enhanced its transport efficiency, which reached 3.16 ∼ 4.87 × 10-6. These findings highlight the potential of SPI-based NEs as a promising carrier for the efficient delivery of DIO.
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Affiliation(s)
- Li Guanghui
- Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, China
| | - Liu Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Gao Anning
- College of Biology and Food, Shangqiu Normal University, Shangqiu, Henan 476000, China
| | - Ren Luting
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhang Yinghan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Guo Weiyun
- Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, China
| | - He Shenghua
- Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, China
| | - Gao Fengyi
- College of Biology and Food, Shangqiu Normal University, Shangqiu, Henan 476000, China
| | - Peng Xiaoli
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
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2
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Zhu YA, Sun P, Duan C, Cao Y, Kong B, Wang H, Chen Q. Improving stability and bioavailability of curcumin by quaternized chitosan coated nanoemulsion. Food Res Int 2023; 174:113634. [PMID: 37986538 DOI: 10.1016/j.foodres.2023.113634] [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: 07/06/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 11/22/2023]
Abstract
This study aims to enhance the stability and bioavailability of curcumin (Cur) using nanoemulsion coating technology. The nanoemulsion system was developed by encapsulating Cur with quaternized chitosan (QMNE), and the nanoemulsion containing Cur and medium-chain triglyceride (MCT) oil (MNE) was used as control sample. The microstructure of the nanoemulsion was examined using Dynamic light scattering (DLS), Transmission electron microscopy (TEM) and Fourier transform infrared spectroscopy (FT-IR). The storage, thermal, ionic strength, and pH stability of QMNE were also evaluated, respectively. The results indicate that QMNE demonstrates superior stability, in vitro gastric fluid stability, bioavailability compared to MNE. QMNE exhibits excellent emulsification activity and stability. In addition, QMNE shows significant protection against oxidation in both emulsion systems after different heat treatments. The antimicrobial activity results reveal that QMNE exhibits greater efficacy than that of MNE. Consequently, this study provides valuable insights into the formulation of a system to encapsulate Cur and the improvement of its stability and bioavailability.
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Affiliation(s)
- Ying-Ao Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Pengyuan Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chengyu Duan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuhang Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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3
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Islam F, Saeed F, Afzaal M, Hussain M, Ikram A, Khalid MA. Food grade nanoemulsions: promising delivery systems for functional ingredients. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1461-1471. [PMID: 37033316 PMCID: PMC10076486 DOI: 10.1007/s13197-022-05387-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/19/2022] [Accepted: 01/26/2022] [Indexed: 01/08/2023]
Abstract
Nano-emulsions are receiving great attention in various industries, especially in the food sector. Peculiar properties of nano-sized droplets and high surface area are most suited for the development and delivery of functional ingredients. Nano-emulsions systems are suitable for encapsulation, protection, improving bioavailability, and target release of sensitive functional compounds. Nano-emulsions have promising potential for the delivery of nutraceuticals, probiotics, flavors, and colors. Nano-emulsions with active ingredients (antimicrobials) have a key part in ensuring food safety, nutrition, and quality of food. Nanoemulsions can also be used for biodegradable coating, packaging, antimicrobial coating, and quality and shelf life enhancement of different foods. The current review includes an overview of nanotechnology nano-emulsions, materials, techniques for formulation & production of nano-emulsions for food and nutrition. Furthermore, the analytical approaches used for the characterization of nano-emulsions and finally, the applications and limitations of nano-emulsions in the food industry are discussed in detail. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05387-3.
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Affiliation(s)
- Fakhar Islam
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Ikram
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
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4
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Teixé-Roig J, Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers. Int J Mol Sci 2022; 24:ijms24010498. [PMID: 36613938 PMCID: PMC9820608 DOI: 10.3390/ijms24010498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Curcumin presents interesting biological activities but low chemical stability, so it has been incorporated into different emulsion-based systems in order to increase its bioaccessibility. Many strategies are being investigated to increase the stability of these systems. Among them, the use of polysaccharides has been seen to highly improve the emulsion stability but also to modulate their digestibility and the release of the encapsulated compounds. However, the effect of these polysaccharides on nanoemulsions depends on the presence of other components. Then, this work aimed to study the effect of alginate addition at different concentrations (0-1.5%) on the gastrointestinal fate and stability of curcumin-loaded nanoemulsions formulated using soybean lecithin or whey protein as emulsifiers. Results showed that, in the absence of polysaccharides, whey protein was more effective than lecithin in preventing curcumin degradation during digestion and its use also provided greater lipid digestibility and higher curcumin bioaccessibility. The addition of alginate, especially at ≥1%, greatly prevented curcumin degradation during digestion up to 23% and improved the stability of nanoemulsions over time. However, it reduced lipid digestibility and curcumin bioaccessibility. Our results provide relevant information on the use of alginate on different emulsifier-based nanoemulsions to act as carriers of curcumin.
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Yazgan H. Antimicrobial activities of emulsion-based edible solutions incorporating lemon essential oil and sodium caseinate against some food-borne bacteria. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4695-4705. [PMID: 36276524 PMCID: PMC9579266 DOI: 10.1007/s13197-022-05551-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 06/16/2023]
Abstract
The antimicrobial properties of two different emulsion formulations contained lemon essential oil (coarse emulsion; CE and nanoemulsion; NE) and emulsions based edible solutions incorporated with lemon essential oil and sodium caseinate (coarse emulsion based solution; CESC and nanoemulsion based solution; NESC) on food-related microorganisms (Photobacterium damselae, Pseudomonas luteola, Salmonella Paratyphi A NCTC13, and Listeria monocytogenes ATCC19112) were investigated. The chemical compositions of lemon essential oils were identified by GC-MS. Physical parameter of different formulations was also analyzed at different time intervals. The antimicrobial properties of solutions were determined by using well diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration, and time-kill assay. The major identified component in lemon essential oil was D limonene (38.38%). NE showed a stronger antimicrobial effect against S. Paratyphi A and L. monocytogenes with 36.50 and 38.75 mm diameter zone compared to all other formulations. Listeria monocytogenes had the highest sensitivity towards NE and NESC formulations with 3.12 mg/ml MIC values in comparison to other two formulations. The nanoemulsion and nanoemulsion based coating solution were more effective than other formulations in killing bacterial cell within a short period time.
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Affiliation(s)
- Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, University of Cukurova, 01330 Balcalı, Adana, Turkey
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6
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Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022; 64:1653-1676. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the unstable chemical properties and poor water solubility of carotenoids, their processing adaptation and oral bioavailability are poor, limiting their application in hydrophilic food systems. Lipid-biomacromolecular compounds can be excellent carriers for carotenoid delivery by taking full advantage of the solubilization of lipids to non-polar nutrients and the water dispersion and gastrointestinal controlled release properties of biomacromolecules. This paper reviewed the research progress of lipid-biomacromolecular compounds as encapsulation and delivery carriers of carotenoids and summarized the material selection and preparation methods for biomacromolecular compounds. By considering the interaction between the two, this paper briefly discussed the effect of these compounds on carotenoid water solubility, stability, and bioavailability, emphasizing their delivery effect on carotenoids. Finally, various challenges and future trends of lipid-biomacromolecular compounds as carotenoid delivery carriers were discussed, providing new insight into efficient loading and delivery of carotenoids.
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Affiliation(s)
- Yunjun Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
| | - Yixiang Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian, People's Republic of China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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7
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Alginate-based nanocarriers for the delivery and controlled-release of bioactive compounds. Adv Colloid Interface Sci 2022; 307:102744. [PMID: 35878506 DOI: 10.1016/j.cis.2022.102744] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 07/16/2022] [Accepted: 07/17/2022] [Indexed: 11/22/2022]
Abstract
Alginate-based nanocarriers are propitious vehicles used for the delivery of bioactive compounds (bioactives). In this area, calcium alginate and sodium alginate are the most promising wall materials because they are nontoxic, comparatively cheap, simple in production, biocompatible and biodegradable. In this review, we have highlighted different alginate-based nanocarriers such as nanoparticles, nanofibers, nanoemulsions, nanocomplexes, and nanohydrogels; also entrapment of different bioactives within alginate nanocarriers and their bioavailability in the gastric environment has been comprehensively discussed. Being biopolymers, alginates can be exploited as emulsifiers/ encapsulants for entrapment and delivery of different bioactives such as vitamins, minerals, essential fatty acids, peptides, essential oils, bioactive oils, polyphenols and carotenoids. Furthermore, the use of alginate-based nanocarriers in combination with other polysaccharides/ emulsifiers was recognized as the most effective and favorable approach for the protection, delivery and sustained release of bioactives.
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Ozogul Y, Karsli GT, Durmuş M, Yazgan H, Oztop HM, McClements DJ, Ozogul F. Recent developments in industrial applications of nanoemulsions. Adv Colloid Interface Sci 2022; 304:102685. [PMID: 35504214 DOI: 10.1016/j.cis.2022.102685] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 02/07/2023]
Abstract
Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-life, and functional performance of commercial products. Nanoemulsions are thermodynamically unstable colloidal dispersions that consist of at least two immiscible liquids (typically oil and water), as well as various stabilizers (including emulsifiers, texture modifiers, ripening inhibitors, and weighting agents). They have unique properties that make them particularly suitable for some applications, including their small droplet size, high surface area, good physical stability, rapid digestibility, and high bioavailability. This article reviews recent developments in the formulation, fabrication, functional performance, and gastrointestinal fate of nanoemulsions suitable for use in the pharmaceutical, cosmetic, nutraceutical, and food industries, as well as providing an overview of regulatory and health concerns. Nanoemulsion-based delivery systems can enhance the water-dispersibility, stability, and bioavailability of hydrophobic bioactive compounds. Nevertheless, they must be carefully formulated to obtain the required functional attributes. In particular, the concentration, size, charge, and physical properties of the nano-droplets must be taken into consideration for each specific application. Before launching a nanoscale product onto the market, determination of physicochemical characteristics of nanoparticles and their potential health and environmental risks should be evaluated. In addition, legal, consumer, and economic factors must also be considered when creating these systems.
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Affiliation(s)
- Yesim Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey.
| | | | - Mustafa Durmuş
- Cukurova University, Seafood Processing Technology, Adana, Turkey
| | - Hatice Yazgan
- Cukurova University, Faculty of Ceyhan Veterinary Medicine, Department of Food Hygiene and Technology of Veterinary Medicine, Adana, Turkey
| | - Halil Mecit Oztop
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| | | | - Fatih Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey
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9
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Formulation and characterization of nimodipine in situ gels for oral delivery. Int J Health Sci (Qassim) 2022. [DOI: 10.53730/ijhs.v6ns1.6102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
To formulate and evaluate Nimodipine floating in situ gels for oral delivery in order to enhance its residence time and to overcome the inherent drawbacks associated with conventional oral formulations like tablets and capsules. As Nimodipine is a BCS Class II drug, first Nimodipine solid dispersions were made to enhance its solubility. Solvent evaporation method was employed for this. Then in situ gel formulations were prepared using the optimized solid dispersion formulations. Sodium alginate and HPMC K100M were used as gelling agent and viscosifying agent respectively. In vitro characterization like gelling capacity, floating time, drug content, viscosity, % cumulative drug release studies were performed. In vivo pharmacokinetic parameters were studied. Infrared spectroscopy ruled out drug-excipient interactions. The release pattern showed a burst effect in the first 30 minutes followed by a moderate steady release for 12 hours. Stability testing indicated that the formulation remained stable with no significant changes in percent cumulative drug release and viscosity. In vivo pharmacokinetic study results were satisfactory. A promising, stable, sustained release, liquid oral floating in-situ gelling systems of Nimodipine were successfully developed and evaluated. Oral in situ gels could be good alternative for geriatric and pediatric population who have trouble swallowing solid medications.
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Fontes-Candia C, Martínez JC, López-Rubio A, Salvia-Trujillo L, Martín-Belloso O, Martínez-Sanz M. Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products. Food Chem 2022; 387:132877. [PMID: 35397271 DOI: 10.1016/j.foodchem.2022.132877] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 01/18/2023]
Abstract
Agar and κ-carrageenan emulsion gels and oil-filled aerogels were investigated as curcumin carriers and their structure and mechanical properties, as well as their structural changes upon in vitro gastrointestinal digestion were characterized. Agar emulsion gels presented stiffer behaviour, with smaller and more homogeneous oil droplets (ϕ ∼ 12 µm) than those from κ-carrageenan (ϕ ∼ 243 µm). The structure of κ-carrageenan gels was characterized by the presence of rigid swollen linear chains, while agar produced more branched networks. After simulated gastrointestinal digestion bile salt lamellae/micelles (∼5 nm) and larger vesicles of partially digested oil (Rg ∼ 20-50 nm) were the predominant structures, being their proportion dependent of the polysaccharide type and the physical state of the gel network. The presence of curcumin induced the formation of larger vesicles and limited the formation of mixed lamellae/micelles.
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Affiliation(s)
- Cynthia Fontes-Candia
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Juan Carlos Martínez
- ALBA Synchrotron Light Facility, Carrer de la Llum 2-26, 08290, Cerdanyola del Vallés, Barcelona, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Laura Salvia-Trujillo
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Marta Martínez-Sanz
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM + CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
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Vasco MF, Campañone LA, Gamboa‐Santos J. Formulation of edible films based on carboxymethylcellulose, cassava starch and alginate using high intensity ultrasound emulsification treatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16417] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maria Florencia Vasco
- CIDCA (CONICET‐CCT y Universidad Nacional de La Plata), 47 y 116 La Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
| | - Laura Analía Campañone
- CIDCA (CONICET‐CCT y Universidad Nacional de La Plata), 47 y 116 La Plata Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata, 1 y 47 La Plata Argentina
| | - Juliana Gamboa‐Santos
- CIDCA (CONICET‐CCT y Universidad Nacional de La Plata), 47 y 116 La Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
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12
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Zhou Y, Yue W, Luo Y, Luo Q, Liu S, Chen H, Qin W, Zhang Q. Preparation and stability characterization of soybean protein isolate/sodium alginate complexes-based nanoemulsions using high-pressure homogenization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112607] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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13
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Li D, Wei Z, Xue C. Alginate-based delivery systems for food bioactive ingredients: An overview of recent advances and future trends. Compr Rev Food Sci Food Saf 2021; 20:5345-5369. [PMID: 34596328 DOI: 10.1111/1541-4337.12840] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 07/19/2021] [Accepted: 08/16/2021] [Indexed: 01/11/2023]
Abstract
Due to its advantagessuch as ionic crosslinking, pH responsiveness, excellent biocompatibility, biodegradability and low price, alginate has become one of the most important natural polysaccharides extensively used in constructing desired delivery systems for food bioactive ingredients. In this review, the fundamental knowledge of alginate as a building block for construction of nutraceutical delivery systems is introduced. Then, various types of alginate-based nutraceutical delivery systems are classified and summarized. Furthermore, the future trends of alginate-based delivery systems are highlighted. Currently, alginate-based delivery systems include hydrogel, emulsion, emulsion-filled alginate hydrogel, nanoparticle, microparticle, core-shell particle, liposome, edible film, and aerogel. Although alginate has been widely used in the fabrication of food bioactive ingredient delivery systems, further efforts and improvements are still needed. For this purpose, the future perspectives of alginate-based delivery systems are discussed. The feasible research trends of alginate-based delivery systems include the development of novel large-scale commercial preparation technology, multifunctional delivery system based on alginate, alginate oligosaccharide-based delivery system and alginate-based oleogel. Overall, the objective of this review is to provide useful guidance for rational design and application of alginate-based nutraceutical delivery systems in the future.
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Affiliation(s)
- Duoduo Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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14
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Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03867-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Sun X, Zhang H, Wang J, Dong M, Jia P, Bu T, Wang Q, Wang L. Sodium alginate-based nanocomposite films with strong antioxidant and antibacterial properties enhanced by polyphenol-rich kiwi peel extracts bio-reduced silver nanoparticles. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100741] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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16
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Xue F, Li X, Qin L, Liu X, Li C, Adhikari B. Anti-aging properties of phytoconstituents and phyto-nanoemulsions and their application in managing aging-related diseases. Adv Drug Deliv Rev 2021; 176:113886. [PMID: 34314783 DOI: 10.1016/j.addr.2021.113886] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/13/2021] [Accepted: 07/18/2021] [Indexed: 12/22/2022]
Abstract
Aging is spontaneous and inevitable process in all living beings. It is a complex natural phenomenon that manifests as a gradual decline of physiological functions and homeostasis. Aging inevitably leads to age-associated injuries, diseases, and eventually death. The research on aging-associated diseases aimed at delaying, preventing or even reversing the aging process are of great significance for healthy aging and also for scientific progress. Numerous plant-derived compounds have anti-aging effects, but their therapeutic potential is limited due to their short shelf-life and low bioavailability. As the novel delivery system, nanoemulsion can effectively improve this defect. Nanoemulsions enhance the delivery of drugs to the target site, maintain the plasma concentration for a longer period, and minimize adverse reaction and side effects. This review describes the importance of nanoemulsions for the delivery of phyto-derived compounds and highlights the importance of nanoemulsions in the treatment of aging-related diseases. It also covers the methods of preparation, fate and safety of nanoemulsions, which will provide valuable information for the development of new strategies in treatment of aging-related diseases.
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17
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Smail SS, Ghareeb MM, Omer HK, Al-Kinani AA, Alany RG. Studies on Surfactants, Cosurfactants, and Oils for Prospective Use in Formulation of Ketorolac Tromethamine Ophthalmic Nanoemulsions. Pharmaceutics 2021; 13:pharmaceutics13040467. [PMID: 33808316 PMCID: PMC8065503 DOI: 10.3390/pharmaceutics13040467] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/24/2021] [Accepted: 03/27/2021] [Indexed: 11/16/2022] Open
Abstract
Nanoemulsions (NE) are isotropic, dispersions of oil, water, surfactant(s) and cosurfactant(s). A range of components (11 surfactants, nine cosurfactants, and five oils) were investigated as potential excipients for preparation of ketorolac tromethamine (KT) ocular nanoemulsion. Diol cosurfactants were investigated for the effect of their carbon chain length and dielectric constant (DEC), Log P, and HLB on saturation solubility of KT. Hen's Egg Test-ChorioAllantoic Membrane (HET-CAM) assay was used to evaluate conjunctival irritation of selected excipients. Of the investigated surfactants, Tween 60 achieved the highest KT solubility (9.89 ± 0.17 mg/mL), followed by Cremophor RH 40 (9.00 ± 0.21 mg/mL); amongst cosurfactants of interest ethylene glycol yielded the highest KT solubility (36.84 ± 0.40 mg/mL), followed by propylene glycol (26.23 ± 0.82 mg/mL). The solubility of KT in cosurfactants was affected by four molecular descriptors: carbon chain length, DEC, log P and HLB. KT solubility was directly proportional to DEC and the HLB yet, inversely proportional to carbon chain length and log P. All surfactants, except Labrasol ALF, were non-irritant. The majority of cosurfactants were slightly irritant, butylene glycol was a moderate irritant, pentylene and hexylene glycols were strong irritants. These findings will inform experiments aimed at developing NE formulations for ocular administration of KT.
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Affiliation(s)
- Shahla S. Smail
- Drug Discovery, Delivery and Patient Care (DDDPC) Theme, Department of Pharmacy, Kingston University, Kingston upon Thames, London KT1 2EE, UK;
- Department of Pharmaceutics, College of Pharmacy, Hawler Medical University, Kurdistan Region, Erbil 44001, Iraq;
- Correspondence: (S.S.S.); (A.A.A.-K.)
| | - Mowafaq M. Ghareeb
- Department of Pharmaceutics, College of Pharmacy, University of Baghdad, Baghdad 10011, Iraq;
| | - Huner K. Omer
- Department of Pharmaceutics, College of Pharmacy, Hawler Medical University, Kurdistan Region, Erbil 44001, Iraq;
| | - Ali A. Al-Kinani
- Drug Discovery, Delivery and Patient Care (DDDPC) Theme, Department of Pharmacy, Kingston University, Kingston upon Thames, London KT1 2EE, UK;
- Correspondence: (S.S.S.); (A.A.A.-K.)
| | - Raid G. Alany
- Drug Discovery, Delivery and Patient Care (DDDPC) Theme, Department of Pharmacy, Kingston University, Kingston upon Thames, London KT1 2EE, UK;
- School of Pharmacy, The University of Auckland, Auckland 1023, New Zealand
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Li J, Zhai J, Dyett B, Yang Y, Drummond CJ, Conn CE. Effect of gum arabic or sodium alginate incorporation on the physicochemical and curcumin retention properties of liposomes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110571] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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19
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Hyaluronic acid incorporation into nanoemulsions containing Pterodon pubescens Benth. Fruit oil for topical drug delivery. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101939] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Gutiérrez-Jara C, Bilbao-Sainz C, McHugh T, Chiou BS, Williams T, Villalobos-Carvajal R. Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries. Foods 2021; 10:449. [PMID: 33670567 PMCID: PMC7922150 DOI: 10.3390/foods10020449] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 02/06/2021] [Accepted: 02/09/2021] [Indexed: 11/16/2022] Open
Abstract
The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl2 cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d. The barrier and fruit quality properties and nutritional values of the coated cherries were evaluated and compared with those of uncoated sweet cherries. Sweet cherries coated with NE + CaCl2 increased cracking tolerance by 53% and increased firmness. However, coated sweet cherries exhibited a 10% increase in water loss after 28 d due to decreased resistance to water vapor transfer. Coated sweet cherries showed a higher soluble solid content, titratable acidity, antioxidant capacity, and total soluble phenolic content compared with uncoated sweet cherries. Therefore, the use of the NE + CaCl2 coating on sweet cherries can help reduce cracking and maintain their postharvest quality.
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Affiliation(s)
- Camilo Gutiérrez-Jara
- Food Engineering Department, Universidad del Bío-Bío, P.O. Box 447, Av. Andrés Bello 720, Chillán 3800708, Chile;
| | - Cristina Bilbao-Sainz
- Western Regional Research Center, United States Department of Agriculture, Albany, CA 94710, USA; (C.B.-S.); (T.M.); (B.-S.C.); (T.W.)
| | - Tara McHugh
- Western Regional Research Center, United States Department of Agriculture, Albany, CA 94710, USA; (C.B.-S.); (T.M.); (B.-S.C.); (T.W.)
| | - Bor-Sen Chiou
- Western Regional Research Center, United States Department of Agriculture, Albany, CA 94710, USA; (C.B.-S.); (T.M.); (B.-S.C.); (T.W.)
| | - Tina Williams
- Western Regional Research Center, United States Department of Agriculture, Albany, CA 94710, USA; (C.B.-S.); (T.M.); (B.-S.C.); (T.W.)
| | - Ricardo Villalobos-Carvajal
- Food Engineering Department, Universidad del Bío-Bío, P.O. Box 447, Av. Andrés Bello 720, Chillán 3800708, Chile;
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21
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Heidarifard M, Taghavi E, Anarjan N. Preparation of Nano‐Emulsion‐Based Hydrogels Conjugated Curcumin as Model Functional Lipid Bioactive Compound. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Maryam Heidarifard
- Department of Chemical Engineering, Tabriz Branch Islamic Azad University Tabriz 51368 Iran
| | - Elham Taghavi
- Faculty of Fisheries and Food Science Universiti Malaysia Terengganu 21030 Kuala Nerus Terengganu 21030 Malaysia
| | - Navideh Anarjan
- Department of Food Hygiene, Tabriz Branch Islamic Azad University Tabriz 51368 Iran
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Sarheed O, Dibi M, Ramesh KVRNS. Studies on the Effect of Oil and Surfactant on the Formation of Alginate-Based O/W Lidocaine Nanocarriers Using Nanoemulsion Template. Pharmaceutics 2020; 12:E1223. [PMID: 33348692 PMCID: PMC7766092 DOI: 10.3390/pharmaceutics12121223] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 11/20/2022] Open
Abstract
The application of various nanocarrier systems was widely explored in the field of pharmaceuticals to achieve better drug encapsulation and delivery. The aim of this study was to encapsulate lidocaine in alginate-based o/w nanocarriers based on the type of oil (i.e., solid or liquid), using a nanoemulsion template prepared by ultrasound-assisted phase inversion temperature (PIT) approach. The nanoemulsion template was initially prepared by dissolving lidocaine in the oil phase and surfactant and alginate in the aqueous phase, and keeping the PIT at around 85 °C, accompanied by gradual water dilution at 25 °C, to initiate the formation of nanoparticles (o/w) with the aid of low frequency ultrasound. The composition and concentration of the oil phase had a major impact on the particle size and led to an increase in the size of the droplet. The lipids that showed a higher drug solubility also showed higher particle size. On the other hand, increasing the concentration of surfactant decreases the size of the droplet before the concentration of the surfactant exceeds the limit, after which the size of the particle increases due to the aggregates that could be produced from the excess surfactant. The method used produced nanoemulsions that maintained nano-sized droplets < 50 nm, over long-term storage. Our findings are important for the design of nanocarrier systems for the encapsulation of lipophilic molecules.
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Affiliation(s)
- Omar Sarheed
- RAK College of Pharmaceutical Sciences, RAK Medical and Health Sciences University, Ras AlKhaimah 11172, UAE; (M.D.); (K.V.R.N.S.R.)
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Alacik Develioglu I, Ozel B, Sahin S, Oztop MH. NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels. Int J Biol Macromol 2020; 164:2051-2061. [PMID: 32800951 DOI: 10.1016/j.ijbiomac.2020.08.087] [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: 02/29/2020] [Revised: 08/08/2020] [Accepted: 08/09/2020] [Indexed: 12/20/2022]
Abstract
Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and xanthan gum (XG) as stabilizers. The objective of the study was to show the emulsifying power of QSP in emulsions and their hydrogels using Time Domain (TD) NMR Relaxometry and Magnetic Resonance Imaging (MRI). Rheology and mean particle size measurements for emulsions and scanning electron microscope (SEM) experiments for hydrogels were further conducted as complementary methods. QSP containing emulsions were found to have longer T2 relaxation times than XG samples (p < 0.05). Addition of either QSP or XG produced a more pseudoplastic flow behavior (p < 0.05) on the emulsions. Relaxation times were also obtained by MR images through T2 maps. Relaxation decay curves showed the presence of two proton compartments in hydrogels; protons associated with the polymer matrix and protons interacting with the oil phase. The contribution of the first proton pools was the largest in QSP hydrogels confirmed by the lowest standard deviation in the T2 maps. This behavior was explained by the emulsification ability of QSP. Results showed that NMR Relaxometry and MR images could be used to understand the emulsifying nature of QSP and many other hydrocolloids.
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Affiliation(s)
| | - Baris Ozel
- Middle East Technical University, Food Engineering Department, Ankara, Turkey; Ahi Evran University, Food Engineering Department, Kirsehir, Turkey
| | - Serpil Sahin
- Middle East Technical University, Food Engineering Department, Ankara, Turkey
| | - Mecit Halil Oztop
- Middle East Technical University, Food Engineering Department, Ankara, Turkey.
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New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100589] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Gutiérrez-Jara C, Bilbao-Sainz C, McHugh T, Chiou BS, Williams T, Villalobos-Carvajal R. Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106133] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Dammak I, Sobral PJDA, Aquino A, Neves MAD, Conte‐Junior CA. Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review. Compr Rev Food Sci Food Saf 2020; 19:2721-2746. [DOI: 10.1111/1541-4337.12606] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/02/2023]
Affiliation(s)
- Ilyes Dammak
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
| | - Paulo José do Amaral Sobral
- Department of Food EngineeringFZEAUniversity of São Paulo Pirassununga São Paulo Brazil
- Food Research Center (FoRC)University of São Paulo Pirassununga São Pau Brazil
| | - Adriano Aquino
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
| | | | - Carlos Adam Conte‐Junior
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
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Chitosan nanoemulsions as advanced edible coatings for fruits and vegetables: Composition, fabrication and developments in last decade. Int J Biol Macromol 2020; 152:154-170. [DOI: 10.1016/j.ijbiomac.2020.02.276] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/23/2020] [Accepted: 02/24/2020] [Indexed: 11/19/2022]
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Gago C, Antão R, Dores C, Guerreiro A, Miguel MG, Faleiro ML, Figueiredo AC, Antunes MD. The Effect of Nanocoatings Enriched with Essential Oils on 'Rocha' Pear Long Storage. Foods 2020; 9:E240. [PMID: 32102293 PMCID: PMC7074499 DOI: 10.3390/foods9020240] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 02/17/2020] [Accepted: 02/21/2020] [Indexed: 11/17/2022] Open
Abstract
The effect of coating 'Rocha' pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodium alginate 2% (w/w) + lemongrass 1.25% (w/w) (LG1.25%); sodium alginate 2% (w/w) + lemongrass 2.5% (w/w) (LG2.5%). Then, fruit were stored at 0 °C and at 95% relative humidity, for six months. Fruit samples were taken after two, four and six months, and then placed at 22 °C. Upon removal and after 7 d shelf-life, fruit were evaluated for colour CIE (L*, h◦), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage, microbial growth, symptoms of superficial scald and internal browning. All nanoemulsions had droplets in the nano range <500 nm, showed uniformity of particle size and stable dispersion. Cit-nanoemulsions had lower droplet size and higher stability than LG. No nanoemulsion showed cytotoxicity. Coatings reduced fruit colour evolution and preserved better firmness than control. After shelf-life, better firmness was found in LG-coated fruit. Coatings did not affect SSC and TA. Microbial growth was below the safety limits in all treatments. Fruit treated with LG-nanoemulsions did not show scald symptoms and panelists preferred LG1.25% coated fruit. Cit2% treated fruit showed the highest scald and internal browning symptoms, while LG1.25% did not show any disorders. This study suggests that LG-nanocoatings have the potential for preserving the quality of 'Rocha' pear.
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Affiliation(s)
- Custódia Gago
- MED, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (C.G.); (R.A.); (C.D.); (M.G.M.)
| | - Rui Antão
- MED, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (C.G.); (R.A.); (C.D.); (M.G.M.)
| | - Cristino Dores
- MED, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (C.G.); (R.A.); (C.D.); (M.G.M.)
| | - Adriana Guerreiro
- CEOT, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Maria Graça Miguel
- MED, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (C.G.); (R.A.); (C.D.); (M.G.M.)
| | - Maria Leonor Faleiro
- CBMR, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Ana Cristina Figueiredo
- CESAM Lisboa, CBV, DBV, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal;
| | - Maria Dulce Antunes
- MED, FCT, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal; (C.G.); (R.A.); (C.D.); (M.G.M.)
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Jiao W, Chen W, Mei Y, Yun Y, Wang B, Zhong Q, Chen H, Chen W. Effects of Molecular Weight and Guluronic Acid/Mannuronic Acid Ratio on the Rheological Behavior and Stabilizing Property of Sodium Alginate. Molecules 2019; 24:molecules24234374. [PMID: 31795396 PMCID: PMC6930533 DOI: 10.3390/molecules24234374] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 11/24/2019] [Accepted: 11/28/2019] [Indexed: 01/22/2023] Open
Abstract
The aim of this study was to prepare sodium alginates (SAs) with different molecular weight and G/M ratio, and characterize their rheological behaviors and emulsifying properties. The result of Fourier transform infrared (FTIR) showed that the chemical bonds among the β-d-mannuronic acid- (M-), α-l-guluronic acid- (G-), and MG-sequential blocks in the SA chains were not changed significantly by acid treatment. Meanwhile, the molecular weight and G/M ratio of the SA exhibited drastic variation after acid modification. The result of rheological analysis suggesting that the apparent viscosity of SA reduced from 30 to 16.4 mPa.s with the increase of shear rate, reveals that SA solution belongs to pseudoplastic liquid. Also, the apparent viscosity of acid-modified SA solution dropped rapidly with the decrease of the molecular weight. The properties of emulsions stabilized by SA, SA-Ms, and commercial SAs were evaluated via the interface tensiometry and determination of the zeta potential, droplet size, creaming index (CI), and Turbiscan stability index (TSI). Compared with the SA-stabilized emulsion, the interfacial tension of the emulsion stabilized by SA-M increased with the decrease of the molecular weight reduced at the similar M/G ratio. The decrease in zeta potential and the increase in TSI of the emulsion were observed with the decrease of molecular weight, indicating that molecular weight plays an important role on the emulsifying ability of SA. In addition, the SA with low G/M ratio can form emulsions with stable and fine droplets.
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Affiliation(s)
- Wenxiao Jiao
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Yuqi Mei
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Yonghuan Yun
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Boqiang Wang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
- Correspondence: (H.C.); (W.C.); Tel./Fax: +86-0898-6625-6495 (H.C. & W.C.)
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (W.J.); (W.C.); (Y.M.); (Y.Y.); (B.W.); (Q.Z.)
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
- Correspondence: (H.C.); (W.C.); Tel./Fax: +86-0898-6625-6495 (H.C. & W.C.)
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Liu Q, Huang H, Chen H, Lin J, Wang Q. Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds. Molecules 2019; 24:E4242. [PMID: 31766473 PMCID: PMC6930561 DOI: 10.3390/molecules24234242] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 01/19/2023] Open
Abstract
Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.
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Affiliation(s)
- Qingqing Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - He Huang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Honghong Chen
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Junfan Lin
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Qin Wang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA
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Aswathanarayan JB, Vittal RR. Nanoemulsions and Their Potential Applications in Food Industry. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2019. [DOI: 10.3389/fsufs.2019.00095] [Citation(s) in RCA: 142] [Impact Index Per Article: 28.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Saffarionpour S. Preparation of Food Flavor Nanoemulsions by High- and Low-Energy Emulsification Approaches. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09201-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Artiga-Artigas M, Montoliu-Boneu J, Salvia-Trujillo L, Martín-Belloso O. Factors affecting the formation of highly concentrated emulsions and nanoemulsions. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123577] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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34
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Matoso Sombra F, Richter AR, de Araújo AR, de Oliveira Silva Ribeiro F, de Fátima Souza Mendes J, dos Santos Fontenelle RO, da Silva DA, Beserra de Paula HC, Pessoa de Andrade Feitosa J, Martín Goycoolea F, Monteiro de Paula RC. Nanocapsules of Sterculia striata acetylated polysaccharide as a potential monomeric amphotericin B delivery matrix. Int J Biol Macromol 2019; 130:655-663. [DOI: 10.1016/j.ijbiomac.2019.02.076] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 02/11/2019] [Accepted: 02/13/2019] [Indexed: 02/02/2023]
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35
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Velderrain-Rodríguez GR, Acevedo-Fani A, González-Aguilar GA, Martín-Belloso O. Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.045] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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Effectiveness of nanoemulsions of clove and lemongrass essential oils and their major components against Escherichia coli and Botrytis cinerea. Journal of Food Science and Technology 2019; 56:2721-2736. [PMID: 31168154 DOI: 10.1007/s13197-019-03762-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2019] [Accepted: 03/28/2019] [Indexed: 10/27/2022]
Abstract
Nanoemulsions exhibit a number of advantages to carry and deliver lipophilic compounds such as essential oils (EOs) due to their good stability and high surface area per volume unit. The purpose of this work was to assess the long-term stability of nanoemulsions of clove and lemongrass (LG) EOs and their principal components eugenol and citral (CI), respectively, at 3 different concentrations (2, 5 or 10 times their respective minimum inhibitory concentrations) and at two storage temperatures (1 °C and 21 °C). The initial droplet size of LG and CI-loaded nanoemulsions was below 100 nm and most of them kept droplet sizes in the nano-range until the end of storage at both temperatures. The ζ-potential was lower than - 40 mV, but it increased through storage, indicating a weaker alginate adsorption at the oil surface at both temperatures. The antimicrobial activity increased with the EOs concentration and was negatively affected by the highest storage temperature. Nanoemulsions containing CI and LG were able to significantly decrease Escherichia coli counts during storage, particularly at 1 °C. Nanoemulsions containing 1.0 and 2.0% w/w CI and 2.5% w/w LG were the most efficient in reducing Botrytis cinerea growth through storage, mainly at 1 °C. The nanoemulsions containing 1.0 and 2.0% w/w CI, as well as, 1.25 and 2.5% w/w LG better maintained their stability and antimicrobial effect along 6-months storage mainly when at 1 °C, making those nanoemulsions suitable as edible coatings for food preservation. Future studies should be oriented to evaluate the impact of these nanoemulsions on the organoleptic properties of coated foods and their potential toxicity.
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Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2221-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Espitia PJP, Fuenmayor CA, Otoni CG. Nanoemulsions: Synthesis, Characterization, and Application in Bio-Based Active Food Packaging. Compr Rev Food Sci Food Saf 2018; 18:264-285. [DOI: 10.1111/1541-4337.12405] [Citation(s) in RCA: 88] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 01/05/2023]
Affiliation(s)
- Paula J. P. Espitia
- Nutrition and Dietetics School; Univ. del Atlántico - Carrera 30 Número 8- 49; Puerto Colombia Atlántico Zip code 081007 Colombia
| | - Carlos A. Fuenmayor
- Instituto de Ciencia y Tecnología de Alimentos (ICTA); Univ. Nacional de Colombia - Avenida Carrera 30 #45-03, Ciudad Universitaria; Bogotá D.C. Zip code 111321 Colombia
| | - Caio G. Otoni
- Nanotechnology National Laboratory for Agriculture (LNNA); Embrapa Instrumentation - Rua XV de Novembro, 1452; São Carlos SP Zip code 13560-979 Brazil
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Artiga-Artigas M, Lanjari-Pérez Y, Martín-Belloso O. Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant. Food Chem 2018; 266:466-474. [DOI: 10.1016/j.foodchem.2018.06.043] [Citation(s) in RCA: 88] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 06/07/2018] [Accepted: 06/09/2018] [Indexed: 12/25/2022]
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Albano KM, Cavallieri ÂLF, Nicoletti VR. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1467442] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Kivia Mislaine Albano
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
| | | | - Vânia Regina Nicoletti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology - Cristóvão Colombo St., São Paulo State University (Unesp), São Paulo, Brazil
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Taghavi E, Mirhosseini H, Rukayadi Y, Radu S, Biabanikhankahdani R. Effect of Microfluidization Condition on Physicochemical Properties and Inhibitory Activity of Nanoemulsion Loaded with Natural Antibacterial Mixture. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2037-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Yuliarti O, Chong SY, Goh KKT. Physicochemical properties of pectin from green jelly leaf (Cyclea barbata Miers). Int J Biol Macromol 2017; 103:1146-1154. [PMID: 28577980 DOI: 10.1016/j.ijbiomac.2017.05.147] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2016] [Revised: 05/10/2017] [Indexed: 11/28/2022]
Abstract
The water extract of Green Jelly leaves (GJL) obtained by crushing the leaves in water (1:40) was capable of forming a gel at room temperature. The composition of GJL consisted mainly of carbohydrate (∼70w/w), protein (∼13% w/w) and minerals (∼6% w/w). The mineral portion consisted of mainly calcium (∼1.2% w/w), zinc (∼0.12% w/w) and magnesium (∼0.11% w/w). The isolated polysaccharide fraction (∼42.6% w/w) consisted of mainly galacturonic acid (∼35.8% w/w) and neutral sugars (∼6.8% w/w), with a weight-average molecular weight of ∼4.4×105g/mol. The results obtained by Fourier Transform Infra-Red (FTIR) showed that GJL polysaccharide fraction had a fairly similar FTIR fingerprint as the commercial low-methoxyl pectin (LMP). The degree of esterification of the polysaccharide changed drastically (from 97% to 10%) depending on the temperature used during the extraction process. The zeta potential of the extracted polysaccharide showed high negative charged as compared to the commercial LMP but close to sodium alginate. The study showed that the gelation was divalent cation-mediated and probably facilitated by the low degree of esterification which reduced steric hindrance from the methyl ester groups.
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Affiliation(s)
- O Yuliarti
- School of Chemical and Life Sciences, Singapore Polytechnic,500 Dover Road, Singapore.
| | - S Y Chong
- School of Food and Nutrition, Massey Institute of Food Science & Technology, Massey University, Private Bag 11 222, Palmerston North, New Zealand
| | - K K T Goh
- School of Food and Nutrition, Massey Institute of Food Science & Technology, Massey University, Private Bag 11 222, Palmerston North, New Zealand
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