Encapsulation of sesamol and retinol using alginate and chitosan-coated W/O/W multiple emulsions containing Tween 80 and Span 80

The role of galactose and chitosan in novel targeted nanoemulsion delivery carriers: Synthesis, in vitro stability, and anti-Hepa 1-6 cell activity

This study developed water-in-oil-in-water (W/O/W) nanoemulsions (NEs) modified with galactose (GAL) and chitosan (CTS) to encapsulate α-linolenic acid (ALA) for targeted delivery. The evaluation of physicochemical properties, stability, release characteristics, and in vitro targeting explored the effect of adding GAL to the external aqueous phase, as well as the interaction between GAL and CTS, on the targeted delivery performance of the NEs. The CTS and GAL maintained NE structural stability and thermal resistance through electrostatic interactions, preserving a stable encapsulation rate. The CTS in the external aqueous phase facilitated a three-dimensional network, maintaining flow stability. The in vitro digestion showed <22 % ALA release in gastric fluid and <45 % in intestinal fluid within 2 h. Additionally, in vitro cell experiments showed that NEs increased lipid oxidation, decreased superoxide dismutase activity, and increased lactate dehydrogenase release. The NEs with GAL added to the external aqueous phase demonstrated high uptake in Hepa 1-6 cells, indicating effective liver targeting. Thus, NEs with GAL and CTS could serve as carriers for active compounds, offering a novel strategy for targeted nutrient delivery in the food and pharmaceutical industries.

Innovative composite systems for enhancing plant polyphenol stability and bioavailability

Plant polyphenols, secondary metabolites in plants, possess valuable functional properties, including anti-inflammatory, antioxidative, and hypoglycemic effects. However, their application in food products is often limited by chemical instability. This review examines innovative composite delivery systems designed to enhance the stability and bioavailability of plant polyphenols. In this article, we provide the current knowledge on the impact of these systems on polyphenol efficacy and discuss emerging sustainable methods for their preparation. The purpose of this review is to advance a summary of the understanding and application of plant polyphenol delivery in food science, promoting robust and environmentally friendly solutions.

Encapsulation of walnut husk and pomegranate peel extracts by alginate and chitosan-coated nanoemulsions

Walnut husk extract (WHE) and pomegranate peel extract (PPE) were produced through ultrasound-assisted extraction. Total phenol, flavonoid and tannin contents (TPC, TFC and TTC), antioxidant and antimicrobial activities were determined. The best extracts were used for production of alginate (Alg) and chitosan (CS)-coated nanoemulsions containing WHE (NWHE) or PPE (NPPE). The encapsulation efficiency (EE%), loading capacity (LC%), particle size, zeta potential, and release trait were determined. The mixture of ethanol: water (80:20) resulted in the extraction yield of 10.97 and 11.87 % for WHE and PPE, respectively. PPE indicated higher TPC and antioxidant activity percentage than WHE. The main phenolic compound of WHE was luteolin (42.04 mg/kg). Higher antimicrobial activities achieved for PPE than WHE. Minimum inhibition concentrations for WHE were 700 and 500 μg/mL in terms of Staphylococcus aureus and Escherichia coli, respectively. The best NWHE3 and NPPE3 based on the Alg (1 %, w/w) and CS (3 %, w/w) exhibited EE of 87.75 and 89.07 % and LC of 9.85 and 9.74 %, respectively. The NWHE3 and NPPE3 had particle sizes of 182 and 218 nm and zeta potential values of +12.23 and + 10.67, respectively. Nanoemulsions provided a controlled release of WHE and PPE at the simulated gastric and intestinal fluids.

Fortification of Sunflower Oil by Nanoemulsions Containing Vitamin-D3: Formation, Stability, and Release

This study addresses the challenge of stabilizing vitamin D3, an unstable, fat-soluble vitamin, whose efficacy is diminished by environmental factors. The objective was to encapsulate vitamin D3 using pectin (1%-3% w/w) and whey protein concentrate (WPC) (1%-2% w/w) at varying ratios, facilitated by Tween 80 surfactant (0.5% and 2.5% w/w), through high-pressure homogenization to create oil-in-water (O/W) nanoemulsions. Optimization of the preparation conditions for both aqueous and oil phases was conducted using an experimental design. Characterization and stability of the nanoemulsions were assessed using scanning electron microscopy (SEM), dynamic light scattering (DLS), and Fourier transform infrared spectroscopy (FTIR). Release kinetics of vitamin-D3 into sunflower oil were monitored using high-performance liquid chromatography (HPLC) under various conditions. The optimal encapsulation was achieved with a 30:70 oil-to-aqueous phase ratio, comprising 27.5% oil and 2.5% surfactant in the oil phase, and 1% WPC and 2% pectin in the aqueous phase. The nanoemulsion demonstrated stability over 60 days of storage, with a z-average particle size of 98.2 nm. HPLC analysis indicated a 90% recovery of encapsulated vitamin-D3 in sunflower oil. These findings suggest the promising approach of the developed nanoemulsion for enhancing the bioavailability and shelf life of vitamin-D3 in food applications.

Chitosan decoration enhanced the thermal and ultraviolet resistance of vitamin A-vitamin D coencapsulated in OSA starch-stabilized emulsion by regulating viscoelasticity, interfacial thickness and structure

In this study, octenyl succinic acid sodium starch (OSAS) decorated with chitosan (CS) of different molecular weights (50-150 kDa) and concentrations (10-30 mg/mL) was used to stabilize an emulsion coencapsulating with vitamin A (VA) and vitamin D (VD). The effect of CS decoration on the thermal and UV stability of the emulsion, as well as the underlying mechanism, was elucidated. The incorporation of CS increased the retention rates of VA and VD by 11.36-25.52 % and 3.65-20.54 %, respectively, when exposed to 100 °C for 30 min, and by 13.35-33.05 % and 15.97-37.49 %, respectively, under ultraviolet (UV) exposure for 12 h, respectively. The OSAS/CS complexes were absorbed at the oil-water interface through electrostatic interactions and hydrogen bonding, forming thick interfacial film barriers, and regulating emulsion viscoelasticity to achieve protection against thermal and UV damage. CS decoration increased the thickness, relative crystallinity, and thermal degradation resistance of the interfacial films to mitigate thermal interference with the emulsion. The OSAS/CS complex barriers shielded UV by forming longer molecular chains or ring structures at the interface, enhancing amide functionality, and promoting intermolecular hydrogen bonding. This research could provide a reference for designing practical delivery systems for heat-sensitive and UV-sensitive nutrients like VA and VD.

Preparation and characterization of W/O/W purple potato anthocyanin nanoparticles: Antioxidant effects and gut microbiota improvement in rats

Purple potato anthocyanins (PPAs) are recognized for their broad physiological activities, including significant antioxidant, antimicrobial, and gut microbiota-regulating effects. However, their limited bioavailability in biological systems restricts the full realization of these potentials. In order to improve the bioavailability of PPA, this paper established and optimized the preparation process of W/O/W purple potato anthocyanin nanoparticles (PPA-NPs). Based on the determination of the metabolites of PPA-NPs, in vivo experiments were conducted in rats to investigate the absorption and metabolism, antioxidant activity, and the impact on the intestinal microbiota of PPA-NPs. UPLC-Q-TOF-MSMS analysis showed that the absorption of anthocyanins was increased by 220.36% in rats gavaged with PPA-NPs compared to rats gavaged with PPA directly. Subsequent in vivo experiments revealed that PPA-NPs significantly bolster primary antioxidant markers, evidenced by elevated glutathione and superoxide dismutase levels and reduced malondialdehyde content. Moreover, PPA-NPs were found to positively alter the gut microbiome structure in aged rats, notably increasing the abundance of beneficial bacteria, such as Lactobacillus and Rothia, and improving microbial diversity. These findings suggest that W/O/W PPA-NPs markedly improve the bioavailability of PPAs, showcasing promising antioxidant properties and potential health benefits for gut health in vivo. Overall, this research presents a novel approach for developing nanodelivery systems aimed at enhancing the bioavailability of water-soluble substances.

Development and Analysis of Bilayer Foamed Oleogels Stabilized with Ecogel™: Exploring the Role of Tween 80 in Modifying Physicochemical Properties

Oleogels are structured materials formed by immobilizing oil within a polymer network. This study aimed to synthesize bilayer foamed oleogels using Ecogel™ as an emulsifier-a natural gelling and emulsifying agent commonly used to stabilize emulsions. Ecogel™ is multifunctional, particularly in cosmetic formulations, where it aids in creating lightweight cream gels with a cooling effect. However, the specific goal of this study was to investigate the physicochemical properties of oleogels formed with Ecogel™, Tween 80, gelatin, and glycerin. The combination of these ingredients has not been studied before, particularly in the context of bilayer foamed oleogels. The biphasic nature of the resulting materials was explored, consisting of a uniform lower phase and a foamed upper layer. Several analytical techniques were employed, including FT-IR spectrophotometric analysis, moisture content evaluation, surface wettability measurements, microscopic imaging, and rheological studies, in addition to surface energy determination. The results demonstrated that the addition of Tween 80 significantly improved the stability and rigidity of the oleogels. Furthermore, storage at reduced temperatures after synthesis enhanced the material's stabilizing properties. These materials also showed an affinity for interacting with non-polar compounds, indicating potential applications in skincare, especially for interaction with skin lipids.

High internal phase emulsion stabilized by soy protein isolate-Rutin complex: Rheological properties, bioaccessibility and in vitro release kinetics

High internal phase emulsions (HIPEs) are promising carrier materials for encapsulating and delivering hydrophobic bioactive compounds. By strategically adjusting the composition, particle size, or charge of HIPEs, it is possible to enhance both their stability and the bioaccessibility of hydrophobic polyphenols encapsulated within them. In this study, different soy protein isolate (SPI)-rutin (SPI-R) complexes (formed under various preheating temperatures) were used to stabilize HIPEs, while the particle size, and charge of HIPEs was further adjusted through different homogenization rates. The results demonstrated that an optimal preheating temperature of 70 °C for the complex and a homogenization rate of 15,000 rpm for HIPEs enhanced the stability of the entire emulsion system by producing more uniform and smaller droplet distribution with improved rheological properties. Furthermore, in vitro digestion experiments showed that HIPEs stabilized by the SPI-R complexes (HSR) at optimal homogenization rate had better loading efficiency (98.68 %) and bioaccessibility compared to other groups. Additionally, fitting results from release kinetics confirmed that rutin encapsulated by HSR could achieve sustained release effect. Overall, these findings suggest that HSR has great potential as an effective vehicle for delivering hydrophobic bioactive compounds like rutin within the food industry.

Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators: Physicochemical and rheological properties

In this study, we investigated the combined impact of monoacylglycerol (MAGs) and methylcellulose (MC) on the production of hybrid oleogels. Since cellulose derivatives are inherently hydrophilic substances, they require dissolution in oil through an emulsion-coating method. Therefore, we developed a hybrid oleogel utilizing MAGs and MC. Initially, a hybrid oleogelator was created by blending an aqueous MC solution into fully melted MAGs to form MC in water-in-MAGs emulsions with varying MC/MAG ratios, followed by drying. Subsequently, the resulting oleogelator was mixed with rapeseed oil to produce oleogels, and their properties were compared with oleogels produced solely with MAG oleogelator. The findings indicated that the obtained oleogelator did not significantly impact the oxidation of the oleogels. Additionally, there was no notable difference observed in the induction period of crystallization and the crystallization rate of the oleogels. Microscopic images revealed that the hybrid oleogel structured with a 30:70 ratio of MAGs and MC contained the lowest liquid phase percentage. In terms of rheological assessment, the hybrid oleogels exhibited solid-like behavior, consistent with polarized light microscopy (PLM) images. Furthermore, based on the three-interval thixotropic test (3-ITT), the hybrid oleogels displayed higher recovery compared to the control sample.

Comparison effects of PEF and SC-CO2 treatments on lycopene, β-carotene, lutein, β-cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits

Since the recycling of composites from plant tissues is difficult, extraction of bioactive compounds from plant sources requires pre-treatment by new technology such as pulsed electric fields (PEF). Due to the reduced consumption of organic solvents, the extractive techniques such as using supercritical CO2 (SC-CO2) are of interest to researchers. This work aimed to investigating the influences of different parameters of SC-CO2 (pressure, modifier volume, temperature, and dynamic time) and PEF (frequency and field strength) treatments on the amount extraction of β-carotene, lycopene, lutein, β-cryptoxanthin, total phenol content (TPC), and also antioxidant activity percentage of tomato to obtain the optimum circumstances extraction via PEF and SC-CO2 methods. PEF data showed that treatments with moderate intensity (1 Hz and 0. 25 kV/cm) enhanced the extractability of lycopene (88%), β-carotene (69%), and β-cryptoxanthin (24%). The maximum recovery in total polyphenols was achieved at a 1 Hz and 1.75 kV/cm, leading to a 41.68% growth. The SC-CO2 results showed that extraction at 55°C and 35 MPa, and in a short time of 20 min (without any modifier: methanol) resulted in the highest levels of carotenoids (100% recovery), especially lycopene, and antioxidant activity. Largest value of total polyphenols was obtained at 35 MPa, 35°C, during 30 min, and 250 μL methanol as a modifier (58.79% recovery). Results showed that the extraction of polyphenols, unlike carotenoids, required a modifier. Organic solvents, often called modifiers, are sometimes added to the supercritical fluid to increase the polarity range of the extraction process and to help overcome analyte retention in the matrix. In this study, methanol was used as a modifier in different volumes. Therefore, the SC-CO2 gentle processing conditions, compared with PEF, improved the recovery of tomato bioactive compounds and antioxidant activity. Nevertheless, further studies are needed to optimize such treatments.

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

Food industry is increasingly using functional ingredients to improve the food product quality. Lipid-containing functional ingredients are important sources of nutrients. This review examines the current state of emulsification and stabilisation technologies for incorporating lipophilic functional ingredients into food systems. Lipophilic functional ingredients, such as omega-3 fatty acids, carotenoids, and fat-soluble vitamins, offer numerous health benefits but present challenges due to their limited solubility in water-based food matrices. Emulsification techniques enable the dispersion of these ingredients in aqueous environments, facilitating their inclusion in a variety of food products. This review highlights recent advances in food emulsion formulation, emulsification methods and stabilisation techniques which, together, improve the stability and bioavailability of lipophilic compounds. The role of various emulsifiers, stabilizers, and encapsulation materials in enhancing the functionality of these ingredients is also explored. Furthermore, the review discusses different stabilisation techniques which can yield in emulsion in a solid or liquid state. By providing a comprehensive overview of current technologies, this review aims to guide future research and application in the development of functional foods enriched with lipophilic ingredients.

In vitro release modeling of beta-carotene from Bene oleosome and electrosprayed Quince seed hydrocolloids loaded with oleosomes containing beta-carotene

This research aimed to extract oleosome from the Bene kernel as a carrier of beta-carotene (3, 5, and 10 % w/w) and then use oleosomes in the Quince seed gum (QSG) electrosprayed nanoparticles for the sustained release of beta-carotene in food simulant. Oleosomes loaded with 5 % w/w beta-carotene had the highest encapsulation efficiency (94.53 % ± 1.23 %) and were used at 1, 3, and 5 % w/w in the QSG electrosprayed nanoparticles. Electrospray feed solutions containing 5 % oleosomes loaded with beta-carotene had the highest zeta potential (-34.45 ± 0.58 mV) and the lowest surface tension (23.47 ± 1.10 mN/m). FESEM images showed that with the increase of oleosomes up to 3 % w/w, the average size of the electrosprayed particles decreases. The Fourier transform infrared (FTIR) test proved the presence of protein in the oleosomes and their successful extraction from Bene seeds. Differential scanning calorimetry (DSC) and FTIR proved the successful entrapment of beta-carotene in the oleosomes structure and the successful placement of oleosomes containing beta-carotene in the electrosprayed nanoparticles. The predominant driving force involving the release of beta-carotene from the designed structures in food simulants was the Fickian release mechanism. The Peleg model was introduced as the best model describing the beta-carotene release.

Preparation and characterization of sodium caseinate-apricot tree gum/gum Arabic nanocomplex for encapsulation of conjugated linoleic acid (CLA)

Nanocomplexes (NCs) were formed through electrostatic complexation theory using Na-caseinate (NaCa), gum Arabic (GA), and Prunus armeniaca L. gum exudates (PAGE), aimed to encapsulate Conjugated linoleic acid (CLA). Encapsulation was optimized using NaCa (0.1 %-0.5 %), GA/PAGE (0.1 %-0.9 %) and CLA (1 %-5 %), and central composite design (CCD) was employed for numerical optimization. The optimum conditions for NC containing GA (NCGA) were 0.336 %, 0.437 %, and 3.10 % and for NC containing PAGE (NCPAGE) were 0.403 %, 0.730 %, and 4.177 %, of NaCa, GA/PAGE, and CLA, respectively. EE and particle size were 92.46 % and 52.89 nm for NCGA while 88.23 % and 54.76 nm for NCPAGE, respectively. Fourier transform infrared spectroscopy (FTIR) indicated that CLA was physically entrapped. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) confirmed the electrostatic complex formation. The elastic modulus was predominant for NCGA and NCPAGE dispersions while the complex viscosity of NCPAGE suspension was slightly higher than that of NCGA. The CLA in NCGA-CLA and NCPAGE-CLA exhibited higher oxidative stability than free CLA during 30 days of storage without a significant difference between the results of CLA oxidative stability tests obtained for NCs. Consequently, NCPAGE and NCGA could be applied for the entrapment and protection of nutraceuticals in the food industry.

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

Double emulsions (DEs) present promising applications as alternatives to conventional emulsions in the pharmaceutical, cosmetic, and food industries. However, most review articles have focused on the formulation, preparation approaches, physical stability, and release profile of encapsulants based on DEs, particularly water-in-oil-in-water (W1/O/W2), with less attention paid to specific food applications. Therefore, this review offers updated detailed research advances in potential food applications of both W1/O/W2 and oil-in-water-in-oil (O1/W/O2) DEs over the past decade. To this end, various food-relevant applications of DEs in the fortification; preservation (antioxidant and antimicrobial targets); encapsulation of enzymes; delivery and protection of probiotics; color stability; the masking of unpleasant tastes and odors; the development of healthy foods with low levels of fat, sugar, and salt; and design of novel edible packaging are discussed and their functional properties and release characteristics during storage and digestion are highlighted.

Phase behaviour and aggregate structures of the surface-active ionic liquid [BMIm][AOT] in water

HYPOTHESIS

The surface-active ionic liquid, 1-butyl-3-methylimidazolium 1,4-bis-2-ethylhexylsulfosuccinate ([BMIm][AOT]), has a sponge-like bulk nanostructure consisting of percolating polar and apolar domains formed by the ion charge groups and alkyl chains, respectively. We hypothesise that added water will swell the polar domains and change the liquid nanostructure.

EXPERIMENTS

Small angle X-ray scattering (SAXS), small angle neutron scattering (SANS) and polarizing optical microscopy (POM) were used to investigate the nanostructure of [BMIm][AOT] as a function of water content. Differential scanning calorimetry (DSC) was employed to probe the thermal transitions of [BMIm][AOT]-water mixtures and the mobility of water molecules.

FINDINGS

SAXS, SANS and POM show that at lower water contents, [BMIm][AOT]-water mixtures have a sponge-like nanostructure similar to the pure SAIL, at medium water contents a lamellar phase forms, and at high water contents vesicles form. DSC results reveal that water molecules are supercooled in the lamellar phase. For the first time, results reveal a series of transitions from inverse sponge, to lamellar then to vesicles, for [BMIm][AOT] upon dilution with water.

Lipid Nanoparticles: An Effective Tool to Improve the Bioavailability of Nutraceuticals

Nano-range bioactive colloidal carrier systems are envisaged to overcome the challenges associated with treatments of numerous diseases. Lipid nanoparticles (LNPs), one of the extensively investigated drug delivery systems, not only improve pharmacokinetic parameters, transportation, and chemical stability of encapsulated compounds but also provide efficient targeting and reduce the risk of toxicity. Over the last decades, nature-derived polyphenols, vitamins, antioxidants, dietary supplements, and herbs have received more attention due to their remarkable biological and pharmacological health and medical benefits. However, their poor aqueous solubility, compromised stability, insufficient absorption, and accelerated elimination impede research in the nutraceutical sector. Owing to the possibilities offered by various LNPs, their ability to accommodate both hydrophilic and hydrophobic molecules and the availability of various preparation methods suitable for sensitive molecules, loading natural fragile molecules into LNPs offers a promising solution. The primary objective of this work is to explore the synergy between nature and nanotechnology, encompassing a wide range of research aimed at encapsulating natural therapeutic molecules within LNPs.