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Lubis LD, Prananda AT, Juwita NA, Nasution MA, Syahputra RA, Sumaiyah S, Lubis RR, Lubis MF, Astyka R, Atiqah JF. Unveiling antioxidant capacity of standardized chitosan-tripolyphosphate microcapsules containing polyphenol-rich extract of Portulaca oleraceae. Heliyon 2024; 10:e29541. [PMID: 38644872 PMCID: PMC11031833 DOI: 10.1016/j.heliyon.2024.e29541] [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: 01/18/2024] [Revised: 03/09/2024] [Accepted: 04/09/2024] [Indexed: 04/23/2024] Open
Abstract
The medicinal plant Portulaca oleraceae has a long history of usage in traditional medicine. Plant extracts have several interesting pharmacological effects but have some drawbacks that can be addressed via capsulation with chitosan. This work set out to do just that tally up the antioxidant effects of a polyphenol-rich P. olerace extract and see how capsulation affected them. The reflux extraction and response surface methodology (RSM) were carried out to optimize the phenolic and flavonoid content of P. oleraceae extract. Additionally, high-resolution mass spectrometry was employed to determine the secondary metabolite present in the extract. The microcapsules of extract-loaded chitosan were prepared using the ionic gelation method and characterized in terms of size, encapsulation efficiency (EE), and morphology of microcapsules. Fourier transform infrared (FTIR) was used to observe the successful production of microcapsules with a principal component analysis (PCA) approach. The antioxidant activity of microcapsules was established using the radical scavenging method. According to RSM, the highest amounts of TPC and TFC were obtained at 72.894 % ethanol, 2.031 h, and 57.384 °C. The compounds were employed from the optimized extract of P. oleraceae including phenolics and flavonoids. The microcapsules were secured with a %EE of 43.56 ± 2.31 %. The characteristics of microcapsules were approved for the obtained product's successful synthesis according to the PCA. The microcapsules have antioxidant activity in a concentration-dependent manner (p < 0.0001). The findings of this study underscored the benefits of employing chitosan as a nanocarrier for extract, offering a promising approach to enhance plant-derived therapies.
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Affiliation(s)
- Lokot Donna Lubis
- Department of Histology, Faculty of Medicine, Universitas Sumatera Utara, Medan, 20155, Indonesia
| | - Arya Tjipta Prananda
- Department of Surgery, Faculty of Medicine, Universitas Sumatera Utara, Medan, 20155, Indonesia
| | - Nur Aira Juwita
- Department of Pharmaceutical Biology, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, 20155, Indonesia
| | - Muhammad Amin Nasution
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Muslim Nusantara Al Washliyah, Medan, Indonesia
| | - Rony Abdi Syahputra
- Department of Pharmacology, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, 20155, Indonesia
| | - Sumaiyah Sumaiyah
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, 20155, Indonesia
- Nanomedicine Center of Innovation, Universitas Sumatera Utara, Medan, 20155, Indonesia
| | - Rodiah Rahmawaty Lubis
- Department of Opthalmology, Faculty of Medicine, Universitas Sumatera Utara, Medan, 20155, Indonesia
| | - Muhammad Fauzan Lubis
- Department of Pharmaceutical Biology, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, 20155, Indonesia
| | - Ririn Astyka
- Department of Pharmaceutical Biology, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, 20155, Indonesia
| | - Jihan Firyal Atiqah
- Bachelor Program, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, 20155, Indonesia
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Chen X, Qin H, Zhai JM, Wang JH, Zhang YH, Chen Y, Wu YC, Li HJ. Co-encapsulation of curcumin and anthocyanins in bovine serum album-fucoidan nanocomplex with a two-step pH-driven method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3100-3112. [PMID: 38072653 DOI: 10.1002/jsfa.13201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 11/20/2023] [Accepted: 12/11/2023] [Indexed: 12/21/2023]
Abstract
BACKGROUND Curcumin (CUR) and anthocyanins (ACN) are recommended due to their bioactivities. However, their nutritional values and health benefits are limited by their low oral bioavailability. The incorporation of bioactive substances into polysaccharide-protein composite nanoparticles is an effective way to enhance their bioavailability. Accordingly, this study explored the fabrication of bovine serum albumin (BSA)-fucoidan (FUC) hybrid nanoparticles using a two-step pH-driven method for the delivery of CUR and ACN. RESULTS Under a 1:1 weight ratio of BSA to FUC, the point of zero charge moved from pH ⁓ 4.7 for BSA to around 2.5 for FUC-coated BSA, and the formation of BSA-FUC nanocomplex was pH-dependent by showing the maximum CUR emission wavelength shifting from 546 nm (CUR-loaded BSA-FUC at pH 4.7) and 544 nm (CUR/ACN-loaded BSA-FUC nanoparticles at pH 4.7) to 540 nm (CUR-loaded BSA-FUC at pH 6.0) and 539 nm (CUR/ACN-loaded BSA-FUC nanoparticles at pH 6.0). Elevated concentrations of NaCl from 0 to 2.5 mol L-1 caused particle size increase from about 250 to about 800 nm, but showing no effect on the encapsulation efficiency of CUR. The CUR and ACN entrapped, respectively, in the inner and outer regions of the BSA-FUC nanocomplex were released at different rates. After incubation for 10 h, more than 80% of ACN was released, while less than 25% of CUR diffused into the receiving medium, which fitted well to Logistic and Weibull models. CONCLUSION In summary, the BSA-FUC nanocomposites produced by a two-step pH-driven method could be used for the co-delivery of hydrophilic and hydrophobic nutraceuticals. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiao Chen
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Hao Qin
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Jia-Ming Zhai
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Jun-Hu Wang
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Yu-He Zhang
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Yang Chen
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Yan-Chao Wu
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Hui-Jing Li
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
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3
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Rahbari S, Tavakolipour H, Kalbasi-Ashtari A. Application of electro-spraying technique and mathematical modelling for nanoencapsulation of curcumin. Heliyon 2024; 10:e25680. [PMID: 38390193 PMCID: PMC10881552 DOI: 10.1016/j.heliyon.2024.e25680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 01/30/2024] [Accepted: 01/31/2024] [Indexed: 02/24/2024] Open
Abstract
Electro-spraying Process (ESP) was used to coat extracted curcumin (CUR) with milk protein isolate (MPI) at equal concentration. The variables were applied voltage (AV), pumps flow rate ratio (PFRR) for coating (CUR with MPI), travelling distance (TD for coating and dehydration), ESE and MPI concentrations. They changed respectively from 7.5 to 27.5 kV, 2-10 times, and 5-25 cm, and 1.5-3.5% (w/w). When the MPI concentration, TD, PFRR, and AV of ESE reached respectively to 2.56 %, 16.64 cm, 6.77 times, and 19.06 kV; the resulting nanoparticle diameter and encapsulation efficiency of CUR coated (with MPI) became 232 nm (minimum) and 80.7% (maximum) values. The scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) analysis confirmed that the produced nanoparticles were bead-free, homogeneous, smooth surfaces, and >50% uniformity. While the nanoparticles of CUR had >70% heat resistance (up to 10 min at 120 °C against degradation), it had more than 100% antioxidant capacity in aqueous solution than its free form (because of its appropriate and intact coating). In-vitro studies showed that the nano encapsulated particles released >80% of CUR into the intestinal tract without significant release in simulated gastric fluid.
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Affiliation(s)
- Siamak Rahbari
- Islamic Azad University (Tehran Campus), City of Tehran, Iran
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4
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Yan JN, Wang YQ, Zhang ZJ, Du YN, Wu HT. Improving the physicochemical stability and release properties of curcumin using κ-carrageenan/scallop hydrolysates hydrogel beads. Food Chem 2024; 434:137471. [PMID: 37741237 DOI: 10.1016/j.foodchem.2023.137471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 08/25/2023] [Accepted: 09/11/2023] [Indexed: 09/25/2023]
Abstract
Scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs)/κ-carrageenan (KC)/KCl beads with SMGHs:KC ratios (0:10-5:5) were investigated. SMGHs/KC/KCl-Cur bead (5:5) exhibited the most intact spherical morphology and highest Cur loading content of 0.063 mg/0.1 g bead, ascribing to a shortened T23 from 1607.9 to 966.4 ms, and red and blueshifts of OH, NH, amide I and II bands. The undetected fingerprint region within 7.82°-28.90° of SMGHs/KC/KCl-Cur beads indicated successful Cur entrapment. Moreover, SMGHs/KC/KCl-Cur beads exhibited shrinkage network backbones and larger void pores as SMGHs increased, with vessel percentage area, total number of junctions, total vessel length decreasing from 52.1, 1446.8, 57931.4 to 39.7, 530.5, 34458.4, and lacunarity increasing from 0.048 to 0.111, respectively. Furthermore, Cur showed approximately 50% release contents in colon phase and above 90% retention rate during 30 days of storage at 4 °C. These results suggested that SMGHs/KC/KCl-Cur beads exhibited sustained-release of Cur and promised stable Cur preservation.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Yu-Qiao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhu-Jun Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China.
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Liang L, Cao W, Li L, Liu W, Wei X, Chen J, Ren G, Duan X. Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules. J Food Sci 2024; 89:1012-1021. [PMID: 38174800 DOI: 10.1111/1750-3841.16897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/05/2024]
Abstract
Whey protein isolates (WPIs) were treated at 50, 60, 70, and 80°C to obtain thermally modified WPI. Gum arabic (GA) and thermal modification of WPI were used as novel wall materials to improve the quality of Cornus officinalis flavonoid (COF) microcapsules using microwave freeze-drying technique in this study. Results showed that all the thermal modification treatment decreased emulsifying activity index of WPI, whereas the solubility and emulsifying stability index (ESI) of WPI gradually increased with the increase of heating temperature. Compared to the untreated protein, the thermal modification treatment at 70°C increased the solubility and ESI of WPI by 14.91% ± 0.71% and 26.70% ± 0.94%, respectively. The microcapsules prepared with the modified protein at 60°C had the highest encapsulation efficiency (95.13% ± 2.36%), the lowest moisture content (1.42% ± 0.34%), and the highest solubility (84.41% ± 0.91). Scanning electron microscopy images showed that COF microcapsules were uniformly spherical, and the sizes of the microcapsules were in the following order: 12.42 ± 0.37 µm (80°C) > 11.7 ± 0.23 µm (untreated group) > 9.44 ± 0.33 µm (60°C) > 9.24 ± 0.14 µm (50°C) > 7.69 ± 0.29 µm (70°C). In the simulated in vitro digestion experiments, the release rate of COF microcapsules in the gastric digestion phase was less than that in the intestinal digestion phase, and it reached 66.46% at intestinal digestion phase. These results suggested that heated WPI and GA could be an effective nanocarrier to enhance the stability of COF.
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Affiliation(s)
- Luodan Liang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Xinyu Wei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan, China
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6
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Huang L, Chen Y, Ding S, Qu L, He R, Dai C. Emulsification and encapsulation properties of conjugates formed between whey protein isolate and carboxymethyl cellulose under acidic conditions. Food Chem 2024; 430:136995. [PMID: 37544152 DOI: 10.1016/j.foodchem.2023.136995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 07/20/2023] [Accepted: 07/23/2023] [Indexed: 08/08/2023]
Abstract
In this study, carboxymethyl cellulose (CMC) was used to interact with whey protein isolate (WPI) to prepare conjugates as emulsifiers and embedding agents, which can be used under acidic conditions. Firstly, the effects of ratios and pH values on the formation of WPI-CMC conjugates were investigated. The turbidity and particle size of WPI were reduced in the presence of CMC at pH 4.6 (near the isoelectric point). Then the characterization of physicochemical properties indicated that electrostatic interactions played a major role in the formation of WPI-CMC conjugates, thereby changing the structure and function of conjugates. CMC and WPI reached the optimal aggregation state at pH 4.6 and a ratio of 4:1. The conjugates exhibited excellent emulsifying activity and stability for the oil-in-water emulsions. WPI-CMC conjugates also could provide protection to allicin by preventing degradation under environmental stresses, while maintaining its antioxidant activity.
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Affiliation(s)
- Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Yu Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Shuang Ding
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Lulu Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
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7
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Wu S, Liu G, Shao P, Lin X, Yu J, Chen H, Li H, Feng S. Transdermal Sustained Release Properties and Anti-Photoaging Efficacy of Liposome-Thermosensitive Hydrogel System. Adv Healthc Mater 2024; 13:e2301933. [PMID: 37607774 DOI: 10.1002/adhm.202301933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 08/13/2023] [Indexed: 08/24/2023]
Abstract
Drug delivery systems have become a research priority in the biomedical field. The incorporation of liposomes to hydrogels further forms more robust multifunctional systems for more effective and sustained topical drug delivery. In this study, carboxymethyl-modified chitosan/hyaluronic acid (CMC/HA, CMH) thermosensitive hydrogel is developed for sustained transdermal delivery of liposomes. Hydrogels are crosslinked by hydrogen bonding, hydrophobic interaction and electrostatic interaction. The gel properties can be regulated by substitution degree (DS), and when DS = 18.20 ± 0.67% (CMH2), the gel temperature is 37.8 °C, allowing rapid gelation at body temperature (315 s). Moreover, CMH2 hydrogel has suitable spreadability (17.7-57.2 cm2 ), viscosity (2133.4 mPa s) and porous structure, which facilitated its adhesion and application on the skin and liposomes delivery. The hydrogel can retard the liposomes release, and the release rate of ascorbyl glucoside (AA2G) is 33.92-49.35% in 24 h. Hydrogel avoids the rapid clearance of liposomes from the skin and improved the skin retention, achieving the long-term release of bioactive components. Liposome-hydrogel system more efficiently promotes the anti-photoaging effect of AA2G on skin, reducing epidermal thickness, melanin deposition and lipid oxidative damage and increasing collagen density. Therefore, liposome-hydrogel systems are proposed as multifunctional delivery systems for sustained transdermal delivery.
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Affiliation(s)
- Sijie Wu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, 310014, China
| | - Gaodan Liu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, 310014, China
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, Zhejiang, 310014, China
| | - Xingyu Lin
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang University, Hangzhou, 310058, China
| | - Jiahao Yu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, Zhejiang, 310014, China
| | - Hanchi Chen
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Huiliang Li
- Zhejiang Yige Beauty Group, Hangzhou, 310000, China
| | - Simin Feng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, 310014, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, Zhejiang, 310014, China
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8
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Amiratashani F, Yarmand MS, Kiani H, Askari G, Naeini KK, Parandi E. Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating. Int J Biol Macromol 2024; 254:127283. [PMID: 37806423 DOI: 10.1016/j.ijbiomac.2023.127283] [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: 06/25/2023] [Revised: 09/28/2023] [Accepted: 10/05/2023] [Indexed: 10/10/2023]
Abstract
The purpose of this work was to use a controlled wet-heating process to promote Maillard reaction (MR) between grass pea protein (GPPI) and xanthan gum (XG), and then analyse structural, functional and antioxidant properties of the conjugate (GPPI-XGCs). During heating, the degree of glycation of all conjugated samples was raised (up to 37.43 %) and, after heating for 24 h, the lightness of the samples decreased by 24.75 %. Circular dichroism showed changes in secondary structure with lower content of α-helix and random coil in conjugates. XRD patterns showed that MR destroyed the crystalline structure of the protein. In addition, Lys and Arg content of the produced conjugates decreased by 16.94 % and 6.17 %, respectively. Functional properties including foaming capacity and stability were increased by 45.17 % and 37.17 %, and solubility reached 98.88 %, due to the protein unfolding driven by MR. GPPI-XGCs showed significantly higher antioxidant activities with maximum ABTS-RS value of 49.57 %. This study revealed how MR can improve GPPI's properties, which can aid the food industry in producing a wide range of plant-based foods. Especially, among other characteristics, the foaming properties were significantly improved and the final product can be introduced as a promising foaming agent to be used in food formulation.
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Affiliation(s)
- Farzane Amiratashani
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Mohammad Saeid Yarmand
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
| | - Hossein Kiani
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
| | - Gholamreza Askari
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Kiana Kassaeian Naeini
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Ehsan Parandi
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran.
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9
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Shi Y, Rong S, Guo T, Zhang R, Xu D, Han Y, Liu F, Su J, Xu H, Chen S. Fabrication of compact zein-chondroitin sulfate nanocomplex by anti-solvent co-precipitation: Prevent degradation and regulate release of curcumin. Food Chem 2024; 430:137110. [PMID: 37562259 DOI: 10.1016/j.foodchem.2023.137110] [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: 02/23/2023] [Revised: 08/02/2023] [Accepted: 08/04/2023] [Indexed: 08/12/2023]
Abstract
The main purpose of this study was to prepare zein-chondroitin sulfate (ZC) nanocomplex by anti-solvent co-precipitation, and to encapsulate, protect and controlled-release curcumin. As the proportion of chondroitin sulfate (CS) increased, the particle size, turbidity and zeta-potential of the ZC nanocomplexes all increased. When the mass ratio of zein and CS was 10:3, the ZC nanocomplex had small particle size (129 nm) and low polydispersity index (0.3). According to FTIR, FS, CD and XRD results, zein and CS were tightly bound by electrostatic attraction, hydrophobic effect and hydrogen bonding. The ZC nanocomplex was designed to encapsulate curcumin with high encapsulation efficiency (94.7%) and loading capacity (3.8%), and also enhanced the resistance of curcumin to light and thermal degradation by 2.9 and 2.4 times. It also exhibited controlled release capability during simulated gastrointestinal digestion. These results suggested the ZC nanocomplex is a good delivery vehicle to facilitate the application of curcumin.
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Affiliation(s)
- Yufan Shi
- School of Public Health, Wuhan University, 430071, China.
| | - Shuang Rong
- School of Public Health, Wuhan University, 430071, China.
| | - Tingxian Guo
- School of Public Health, Wuhan University, 430071, China.
| | - Ruyi Zhang
- School of Public Health, Wuhan University, 430071, China.
| | - Duoxia Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China.
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest Agriculture & Forestry University, Yangling 712199, China.
| | - Jiaqi Su
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hongxin Xu
- Department of Cardiology, Renmin Hospital of Wuhan University, Cardiovascular Research Institute, Hubei Key Laboratory of Cardiology, Wuhan University, Wuhan 430060, China.
| | - Shuai Chen
- School of Public Health, Wuhan University, 430071, China.
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10
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Fu L, Tan S, Si R, Qiang Y, Wei H, Huang B, Shi M, Fang L, Fu J, Zeng S. Characterization, stability and antioxidant activity of curcumin nanocomplexes with soy protein isolate and pectin. Curr Res Food Sci 2023; 6:100530. [PMID: 37377496 PMCID: PMC10290990 DOI: 10.1016/j.crfs.2023.100530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 06/04/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
Curcumin (Cur) has antioxidant, anti-inflammatory and other biological activities, but its poor stability, low water solubility and other defects limit the application. Herein, Cur was nanocomposited with soy isolate protein (SPI) and pectin (PE) for the first time and its characterization, bioavailability and antioxidant activity were discussed. The optimal encapsulation process of SPI-Cur-PE was as follow: the addition amount of PE was 4 mg, Cur was 0.6 mg and at pH of 7. It was observed by SEM that SPI-Cur-PE were partially aggregated. The average particle size of SPI-Cur-PE was 210.1 nm and the zeta potential was -31.99 mV. Through XRD, FT-IR and DSC analysis, the SPI-Cur-PE was formed through hydrophobic interaction and electrostatic interaction. The SPI-Cur-PE released more slowly in simulated gastrointestinal treatment and displayed higher photostability and thermal stability. SPI-Cur-PE, SPI-Cur and free Cur had scavenging activities for 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radicals.
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Affiliation(s)
- Lijuan Fu
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Suo Tan
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Ruiru Si
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Yueyue Qiang
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Hang Wei
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Biao Huang
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Mengzhu Shi
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Ling Fang
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Jianwei Fu
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
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11
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Hadidi M, Tan C, Assadpour E, Kharazmi MS, Jafari SM. Emerging plant proteins as nanocarriers of bioactive compounds. J Control Release 2023; 355:327-342. [PMID: 36731801 DOI: 10.1016/j.jconrel.2023.01.069] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
The high prevalence of chronic illnesses, including cancer, diabetes, obesity, and cardiovascular diseases has become a growing concern for modern society. Recently, various bioactive compounds (bioactives) are shown to have a diversity of health-beneficial impacts on a wide range of disorders. But the application of these bioactives in food and pharmaceutical formulations is limited due to their poor water solubility and low bioaccessibility/bioavailability. Plant proteins are green alternatives for designing biopolymeric nanoparticles as appropriate nanocarriers thanks to their amphiphilic nature compatible with many bioactives and unique functional properties. Recently, emerging plant proteins (EPPs) are employed as nanocarriers for protection and targeted delivery of bioactives and also improving their stability and shelf-life. EPPs could enhance the solubility, stability, and bioavailability of bioactives by different types of delivery systems. In addition, the use of EPPs in combination with other biopolymers like polysaccharides was found to make a favorable wall material for food bioactives. This review article covers the various sources and importance of EPPs along with different encapsulation techniques of bioactives. Characterization of EPPs for encapsulation is also investigated. Furthermore, the focus is on the application of EPPs as nanocarriers for food bioactives.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
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12
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Emadzadeh B, Naji-Tabasi S, Bostan A, Ghorani B. An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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13
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Wu S, Wang L, Zhao Y, Chen B, Qiu D, Sun P, Shao P, Feng S. Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin. Food Res Int 2023; 165:112490. [PMID: 36869501 DOI: 10.1016/j.foodres.2023.112490] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 01/03/2023] [Accepted: 01/18/2023] [Indexed: 01/21/2023]
Abstract
Enhancing the bio-based hydrogels strength is fundamental to extend their engineering applications. In this study, high strength cold-set sodium alginate/whey protein nanofiber (SA/WPN) double network hydrogels were prepared and their interaction with curcumin (Cur) was studied. Our results indicated that the rheological and textural properties of SA/WPN double network hydrogels were enhanced with increasing WPN by forming SA-COO--Ca2+--OOC-WPN bridge through electrostatic interactions. The storage modulus (768.2 Pa), hardness (273.3 g), adhesiveness (318.7 g·sec) and cohesiveness (0.464) of SA/WPN50 (WPN concentration of 50 mg/mL) double network hydrogels were 3.75, 2.26, 3.76 and 2.19 times higher than those of SA hydrogels, respectively. Cur was combined with SA/WPN hydrogels through hydrogen bonding, van der Waals forces and hydrophobic interactions with an encapsulation efficiency of 91.6 ± 0.8 %, and the crystalline state was changed after binding. In conclusion, SA/WPN double network hydrogels can be enhanced by the addition of WPN and have potential as carriers for hydrophobic bioactive substances.
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Affiliation(s)
- Sijie Wu
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
| | - Lu Wang
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
| | - Yingying Zhao
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China
| | - Bilian Chen
- Zhejiang Institute for Food and Drug Control, Hangzhou 310052, Zhejiang, People's Republic of China
| | - Dan Qiu
- School of Material and Chemical Engineering, Ningbo University of Technology, Ningbo 315211, People's Republic of China
| | - Peilong Sun
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Ping Shao
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China
| | - Simin Feng
- Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, People's Republic of China; Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, People's Republic of China.
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14
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Wang Y, Chen X, Xu X, Du M, Wu C. Reducing disulfide bonds as a robust strategy to facilitate the self-assembly of cod protein fabricating potential active ingredients-nanocarrier. Colloids Surf B Biointerfaces 2023; 222:113080. [PMID: 36542952 DOI: 10.1016/j.colsurfb.2022.113080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/24/2022] [Accepted: 12/07/2022] [Indexed: 12/23/2022]
Abstract
In this study, a novel method was developed to encapsulate hydrophobic compounds by self-assembly of cod protein (CP) triggered by breaking disulfide bonds. Curcumin (Cur), a representative lipid-soluble polyphenol, was selected as a model to evaluate the potential of CP nanoparticles as novel and accessible nanocarriers. Results showed that the protein structure gradually unfolded with increasing dithiothreitol (DTT) concentration, indicating that S-S cleavage was conducive to forming a looser structure. The resultant unfolded CP exposed more hydrophobic sites, facilitating its interaction with hydrophobic compounds. The encapsulation efficiency (EE) of formed CP-Cur nanoparticles was relatively high, reaching 99.09%, 98.8%, and 89.77% when the mass ratios of CP to Cur were 20:1, 10:1, and 5:1 (w/v), respectively. The hydrophobic interaction, weak van der Waals, and hydrogen bond were the forces contributing to the formation of CP-Cur nanoparticles, whereas the hydrophobic interaction played a crucial role. The CP-Cur complex exhibited increased stability and a homogeneous-stable structural phase. Thus, this research not only proposed a novel and simple encapsulation method of hydrophobic bioactive compounds but also provided a theoretical reference for the application of reductants in food or pharmacy system.
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Affiliation(s)
- Yuying Wang
- National Engineering Research Center of Seafood, Dalian 116034, China; College of Food Science, Dalian Polytechnic University, Dalian 116034, China; College of Food Science, Jilin University, Changchun 130015, China
| | - Xufei Chen
- National Engineering Research Center of Seafood, Dalian 116034, China; College of Food Science, Dalian Polytechnic University, Dalian 116034, China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Dalian 116034, China; College of Food Science, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- National Engineering Research Center of Seafood, Dalian 116034, China; College of Food Science, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Wu
- National Engineering Research Center of Seafood, Dalian 116034, China; College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
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15
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Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09775-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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16
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Wang Y, Chen X, Xu X, Du M, Zhu B, Wu C. Disulfide bond-breaking induced structural unfolding and assembly of soy protein acting as a nanovehicle for curcumin. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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17
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Molaveisi M, Taheri RA, Dehnad D. Innovative application of the Echinacea purpurea (L.) extract-phospholipid phytosomes embedded within Alyssum homolocarpum seed gum film for enhancing the shelf life of chicken meat. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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18
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Mirmohammad Meiguni MS, Salami M, Rezaei K, Ghaffari SB, Aliyari MA, Emam-Djomeh Z, Barazandegan Y, Gruen I. Curcumin-loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation. J Food Sci 2022; 87:4930-4944. [PMID: 36190116 DOI: 10.1111/1750-3841.16341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 08/07/2022] [Accepted: 09/01/2022] [Indexed: 11/30/2022]
Abstract
A novel complex coacervate based on mung bean protein (MBP) and succinylated chitosan (SC) was developed in order to encapsulate curcumin to enhance its antioxidant and release properties. The optimum pH and MBP/SC ratio for fabrication of the complex coacervate were determined as 5.5 and 3:1, respectively. The MBP/SC complexes exhibited high affinity toward curcumin with encapsulation efficiency of 89.65%. The curcumin-loaded MBP with succinyl chitosan (c-MBP/SC) exhibited antioxidant properties investigated by DPPH and reducing power assays. c-MBP/SC also showed significant photo stability and acceptable controlled release behavior in simulated gastrointestinal conditions. Fluorescence results indicated that curcumin interacted with the hydrophobic areas available in c-MBP/SC. FTIR results showed the successful encapsulation of curcumin in the hydrophobic core of the complex, followed by minor changes in MBP conformation. Analysis of zeta potential revealed that MBP/SC particles were synthesized successfully at the pH value of 5.5 due to conformational changes of MBP. The conformational changes in protein structure were confirmed by Nile Red fluorescence anisotropy. As a result, c-MBP/SC could be considered as a promising carrier for curcumin encapsulation in food formulations with enhanced dispersity characteristic.
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Affiliation(s)
- Maryam Sadat Mirmohammad Meiguni
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Maryam Salami
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Karamatollah Rezaei
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Seyed-Behnam Ghaffari
- School of Chemical Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Mohammad Amin Aliyari
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Engineering, and Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
| | - Yasmin Barazandegan
- Food Science Program, Division of Food Systems & Bioengineering, University of Missouri, Columbia, Missouri, USA
| | - Ingolf Gruen
- Food Science Program, Division of Food Systems & Bioengineering, University of Missouri, Columbia, Missouri, USA
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19
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Meiguni MSM, Salami M, Rezaei K, Aliyari MA, Ghaffari SB, Emam-Djomeh Z, Kennedy JF, Ghasemi A. Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation. Int J Biol Macromol 2022; 224:170-180. [DOI: 10.1016/j.ijbiomac.2022.10.113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/14/2022] [Accepted: 10/12/2022] [Indexed: 11/05/2022]
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20
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Hadidi M, Rostamabadi H, Moreno A, Jafari SM. Nanoencapsulation of essential oils from industrial hemp (Cannabis sativa L.) by-products into alfalfa protein nanoparticles. Food Chem 2022; 386:132765. [PMID: 35509161 DOI: 10.1016/j.foodchem.2022.132765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 02/27/2022] [Accepted: 03/19/2022] [Indexed: 11/29/2022]
Abstract
Essential oils of industrial hemp (Cannabis sativa L.) by-products (HBEO) were characterized by gas chromatography-mass spectrometry (GC-MS); then, encapsulated in alfalfa protein isolate nanoparticles (API-NPs) as a novel nanocarrier. A desirable retention (45.5-63.4%) of HBEO within API-NPs was confirmed. These nanoparticles exhibited a shrunk and globular shape with a size range of 156.9-325.9 nm as indicated by dynamic light scattering (DLS), transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Furthermore, Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and thermal analyses corroborated that HBEO was successfully encapsulated within API NPs in an amorphous form without specific chemical interaction with the carrier matrix. The antioxidant activity of loaded HBEO into API-NPs was higher than free HBEO implying that encapsulation of HBEO in API-NPs was an efficient strategy for improving its stability and functionality. HBEO-loaded API-NPs is a promising candidate to be used in future foods and supplements for novel applications.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Andrés Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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21
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Meng FB, Lei YT, Zhang Q, Li YC, Chen WJ, Liu DY. Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4035-4045. [PMID: 34997590 DOI: 10.1002/jsfa.11752] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 12/10/2021] [Accepted: 01/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Zanthoxylum bungeanum essential oil (ZBEO) is a popular seasoning, commonly used in the food industry. It contains many easily degraded and highly volatile bioactive substances. Control of the stability of the bioactive substances in ZBEO is therefore very important in the food industry. RESULTS In this study, microencapsulation was applied to improve ZBEO stability. The key parameters for microcapsule preparation were optimized by the Box-Behnken design method, and the optimum conditions were as follows: ratio of core to wall, 1:8; ratio of hydroxypropyl-α-cyclodextrin (HPCD) to soy protein isolate (SPI), 4; total solids content, 12%; and homogenization speed, 12 000 rpm. Antioxidant experiments have indicated that tea polyphenols (TPPs) effectively inhibited hydroxy-α-sanshool degradation in ZBEO microcapsules. Application of ZBEO microcapsules in Chinese-style sausage effectively inhibited lipid oxidation in sausages and protected hydroxy-α-sanshool and typical volatiles from volatilization and degradation during sausage storage. CONCLUSION The results suggested that ZBEO microencapsulation is an effective strategy for improving the stability of its bioactive components and flavor ingredients during food processing. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Fan-Bing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
- Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu, PR China
| | - Yu-Ting Lei
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
| | - Qian Zhang
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
| | - Yun-Cheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
- Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu, PR China
| | - Wei-Jun Chen
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
| | - Da-Yu Liu
- College of Food and Biological Engineering, Chengdu University, Chengdu, PR China
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22
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Azarashkan Z, Motamedzadegan A, Ghorbani‐HasanSaraei A, Biparva P, Rahaiee S. Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract. Food Sci Nutr 2022; 10:4059-4072. [PMID: 36348770 PMCID: PMC9632186 DOI: 10.1002/fsn3.3001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 07/09/2022] [Accepted: 07/14/2022] [Indexed: 12/04/2022] Open
Abstract
This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano‐liposome was nano‐encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano‐capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15‐day storage period at 4–6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p < .05). With the addition of BSE concentration, the TPC and antioxidant activity increased significantly (p < .05) and applying the nano‐encapsulation method for BSE led to better preservation of bioactive compounds. Based on the rheological results, viscoelastic solid behavior and a weak gel were observed in all cheese samples. The results of sensory evaluation demonstrated that cheeses containing free extract had lower flavor and overall acceptability scores than other samples, which indicates that the nano‐encapsulation covered the undesirable flavor of the BSE. Generally, during the 15‐day cold storage period, the highest sensory acceptance and functional activity were related to the samples containing nano‐encapsulated BSE, especially at the 5% level.
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Affiliation(s)
- Zahra Azarashkan
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resource University Sari Iran
| | | | - Pourya Biparva
- Department of Basic Sciences Sari University of Agricultural Sciences and Natural Resources Sari Iran
| | - Somayeh Rahaiee
- Department of Microbial Biotechnology, Faculty of Biotechnology Amol University of Special Modern Technologies Amol Iran
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23
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Guan T, Zhang Z, Li X, Cui S, McClements DJ, Wu X, Chen L, Long J, Jiao A, Qiu C, Jin Z. Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems. Foods 2022; 11:foods11111562. [PMID: 35681312 PMCID: PMC9180007 DOI: 10.3390/foods11111562] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/14/2022] [Accepted: 05/17/2022] [Indexed: 02/04/2023] Open
Abstract
As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substances have poor stability, and poor absorption effects limit their application in food. Plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems. In this review, we present a detailed and concise summary of the effects and advantages of various plant protein-based carriers in the encapsulation, protection, and delivery of bioactive substances. Furthermore, the research progress of food-grade bioactive ingredient delivery systems based on plant protein preparation in recent years is summarized, and some current challenges and future research priorities are highlighted. There are some key findings and conclusions: (i) plant proteins have numerous functions: as carriers for transportation systems, a shell or core of a system, or food ingredients; (ii) plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems; and (iii) plant protein-based carriers stabilize bioactive substances with potential applications in the food and nutrition fields.
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Affiliation(s)
- Tongwei Guan
- College of Food & Bioengineering, Xihua University, Chengdu 610039, China; (T.G.); (X.W.)
| | - Zhiheng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Shaoning Cui
- Department of Food, Yantai Nanshan University, Yantai 264005, China;
| | | | - Xiaotian Wu
- College of Food & Bioengineering, Xihua University, Chengdu 610039, China; (T.G.); (X.W.)
| | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
- Correspondence: ; Tel.: +86-5108-5327-006
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24
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Rostamabadi MM, Falsafi SR, Nishinari K, Rostamabadi H. Seed gum-based delivery systems and their application in encapsulation of bioactive molecules. Crit Rev Food Sci Nutr 2022; 63:9937-9960. [PMID: 35587167 DOI: 10.1080/10408398.2022.2076065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Now-a-days, the food/pharma realm faces with great challenges for the application of bioactive molecules when applying them in free form due to their instability in vitro/in vivo. For promoting the biological and functional properties of bioactive molecules, efficient delivery systems have played a pivotal role offering a controlled delivery and improved bioavailability/solubility of bioactives. Among different carbohydrate-based delivery systems, seed gum-based vehicles (SGVs) have shown great promise, facilitating the delivery of a high concentration of bioactive at the site of action, a controlled payload release, and less bioactive loss. SGVs are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components. Here, we offer a comprehensive overview of seed gum-based nano- and microdevices as delivery systems for bioactive molecules. We have a focus on structural/functional attributes and health-promoting benefits of seed gums, but also strategies involving modification of these biopolymers are included. Diverse SGVs (nano/microparticles, functional films, hydrogels/nanogels, particles for Pickering nanoemulsions, multilayer carriers, emulsions, and complexes/conjugates) are reviewed and important parameters for bioactive delivery are highlighted (e.g. bioactive-loading capacity, control of bioactive release, (bio)stability, and so on). Future challenges for these biopolymer-based carriers have also been discussed. HighlightsSeed gum-based polymers are promising materials to design different bioactive delivery systems.Seed gum-based delivery systems are particles, fibers, complexes, conjugates, hydrogels, etc.Seed gum-based vehicles are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components.
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Affiliation(s)
- Mohammad Mahdi Rostamabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan, China
- Food Hydrocolloid International Science and Technology, Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan, China
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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Majidiyan N, Hadidi M, Azadikhah D, Moreno A. Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets. Food Chem X 2022; 13:100202. [PMID: 35499007 PMCID: PMC9039897 DOI: 10.1016/j.fochx.2021.100202] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 12/19/2021] [Accepted: 12/31/2021] [Indexed: 12/19/2022] Open
Abstract
Industrial hemp essential oil was successfully reinforced in formed nanoparticles. Coating controlled the microbial growth of fish during storage. The coated fishes retarded the increase of oxidation during storage. Coating led to an extension in the shelf life of Rainbow trout fillets.
Essential oil of industrial hemp (Cannabis sativa L.) (IHEO) was reinforced in complexation of whey protein nanofibrils and mung bean protein nanoparticles (WPNF-MBP NPs) as a novel nano-carrier. A desirable retention rate range of 50.9–90.4% was confirmed for IHEO reinforced in WPNF-MBP NPs. Fourier transform infrared (FTIR) spectroscopy revealed that IHEO was successfully loaded within WPNF-MBP NPs without specific chemical interaction with the carrier matrix. The results indicated that incorporation of IHEO-reinforced WPNF-MBP NPs into active material coatings having acceptable inhibition activity against total viable and psychrotrophic bacteria. The coated fishes also retarded the increase of PV (peroxide value), TBA (thiobarbituric acid) and TVB-N (total volatile basic nitrogen) values during storage. The IHEO-reinforced WPNF-MBP NPs coating led to an extension in the shelf life of Rainbow trout fillets within 8–14 days of storage. Accordingly, IHEO-reinforced WPNF-MBP NPs can be suggested as a natural preservative for coating fishes.
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Affiliation(s)
- Nava Majidiyan
- Department of Pathobiology, Faculty of Veterinary Medicine, Urmia Branch, Islamic Azad University, Urmia, Iran
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Dariush Azadikhah
- Department of Pathobiology, Faculty of Veterinary Medicine, Urmia Branch, Islamic Azad University, Urmia, Iran
| | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
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Hajirostamloo B, Molaveisi M. Active Alyssum homolocarpum seed gum films containing microencapsulated Echinacea purpurea (L.) extract; study of physicochemical properties and its application in quail meat packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01317-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Lin S, Cai X, Chen H, Xu Y, Wu J, Wang S. Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin. Curr Res Food Sci 2022; 5:1625-1639. [PMID: 36164327 PMCID: PMC9507993 DOI: 10.1016/j.crfs.2022.09.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/30/2022] [Accepted: 09/16/2022] [Indexed: 11/30/2022] Open
Abstract
The poor water solubility, bioavailability and stability of bioactive compounds have become the bottleneck restricting their wide application, thus developing a functional carrier to realize the efficient encapsulation and activity improvement of active hydrophobic substances has become a research hotspot. In this work, a functional glycosylated fish gelatin (called FG-COS conjugates) carrier based on fish gelatin (FG) and chitooligosaccharide (COS) via Maillard reaction was developed. The functional carrier exhibited good antioxidant activity and high encapsulation of curcumin (Cur). Enhanced antioxidant effect of Cur loaded in FG-COS conjugates (called FG–COS–Cur nanoparticles) was achieved, showing remarkable UV protection on Cur and enhanced intracellular antioxidant activity of FG–COS–Cur nanoparticles. Remarkably, FG–COS–Cur nanoparticles increased the cell viability of H2O2-induced oxidative damage Caco-2 cells, drastically reduced the levels of reactive oxygen species (ROS) and lactate dehydrogenase (LDH), and significantly increased intracellular antioxidant enzyme activities, which all exhibited a dose-response relationship. These findings suggested that the FG-COS conjugates with intrinsic antioxidant activity could effectively encapsulate Cur and improved bioavailability for hydrophobic active molecules in functional food field. Functional carrier (FG-COS conjugates) based on glycosylation FG with COS was developed. FG-COS conjugates exhibited good antioxidant activity and excellent loading capacity of Cur. FG-COS conjugates showed remarkable UV protection on Cur. FG–COS–Cur nanoparticles displayed a positive effect on the antioxidant of Cur. FG–COS–Cur nanoparticles significantly attenuated oxidative stress damage in Caco-2 cell.
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Affiliation(s)
| | | | | | | | - Jiulin Wu
- Corresponding author. College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
| | - Shaoyun Wang
- Corresponding author. College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
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