Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch

Interaction of camellianin A and lysozyme: Binding mechanism and its application in nanoemulsions

The interaction of camellianin A (CA) and lysozyme (LYS) was analyzed by spectrofluorimetry and molecular docking methods. The nanoemulsions stabilized by CA and LYS were ultrasound-assisted constructed, and characterized. The fluorescence result indicated that CA and LYS could spontaneously form supramolecular complexes driven by van der Waals forces and hydrogen bonds, which coincided with molecular docking analysis. CA and LYS could synergistically reduce the O/W interfacial tension, and stabilize nanoemulsions. The CA-LYS nanoemulsion with the average droplet size of 212.91 ± 1.21 nm could be obtained at the following ultrasonic homogenization conditions: CA/LYS ratio, 1:2; CA-LYS concentration, 0.426 %; ultrasonic time, 5 min; ultrasonic power, 660 W. The obtained nanoemulsion could effectively protect lutein against UV, and inhibit lipid oxidation. It demonstrated strong stability in acidic, neutral, and high-temperature environments; however, its stability was compromised under alkaline and high ionic strength conditions. Our results can prompt the development of new food-graded nanoemulsions.

Effects of peptides on stability of fat-soluble vitamins in octenylsuccinate starch microcapsules

Octenylsuccinic anhydride modified starch is widely used as a wall material to encapsulate various nutrients in food industry. However, microcapsules prepared with such modified starch sometimes show poor storage stability. The objectives of this study were to enhance the stability of vitamin A acetate by incorporating peptides as additives in the microencapsulation systems and investigate how five different peptides affected the stability of vitamin A acetate. The peptides showed antioxidant properties and improved emulsion stability, which synergistically enhanced vitamin A acetate retention of 22 % at 60 °C over 4 weeks, while maintaining encapsulation efficiencies above 97 %. To test the feasibility in other applications, one of the peptides (rice peptide) was used to encapsulate cholecalciferol and achieved similar stability improvement, suggesting that the peptide has potential in enhancing the stability of other nutrients.

The effects of experimental conditions on extraction of polyphenols from African Nutmeg peels using NADESs-UAE: a multifactorial modelling technique

Extraction of polyphenolic compounds from African nutmeg (Monodora myristica (Gaertn.)) peels using natural acidic deep eutectic solvents coupled to ultrasound-assisted extraction (NADESs-UAE) followed many factors at a time (MFAT) screening with response surface optimization was investigated. Fourteen different NADESs based on citric acid as hydrogen bond acceptor (HBA) were designed and tested. Sucrose, fructose, xylitol, glycerol, glycine, and glucose were used as hydrogen bond donors (HBDs). The responses studied are total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant activity (AA) based on cupric ion reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant power (FRAP). The UAE procedure was optimized with the most efficient NADES. Quadratic models produced satisfactory fitting of the experimental data regarding TPC (R2 = 0.9999, p < 0.0001), TFC (R2 = 0.9991, p < 0.0001), and AA- CUPRAC (R2 = 0.9988, p < 0.0001) and FRAP (R2 = 1.000, P < 0001). Ultrasound temperature 30°c, extraction time 5 min, solvent volume 25 ml, and solvent concentration 90% (v/v) were considered optimal conditions for the extraction models resulting in TPC 1290.9 ± 5.6 mg/g GAE db, TFC 2398.7 ± 23 µg/g QE db, CUPRAC 38.46 ± 0.4.4 µmol/g TE db, and FRAP 26.15 ± 0.11µmol/g TE db, respectively.

Effect of ultrasonic power on delivery of quercetin in emulsions stabilized using octenyl succinic anhydride (OSA) modified broken japonica rice starch

In this study, emulsions stabilized by octenyl succinic anhydride-modified broken japonica rice starch (OSA-BJRS) were prepared at different ultrasonic power intensities for the delivery, controlled release, and improved bioavailability of quercetin. The OSA-BJRS emulsions ultrasonicated at 400 W exhibited the highest encapsulation efficiency (89.37 %) and loading efficiency (58.34 %) of quercetin, the smallest volume-average droplet diameter (0.51 μm) and polydispersity index (0.19), the highest absolute value of the ζ-potential (26.73 mV), and the highest apparent viscosity and viscoelasticity. The oxidation stability, storage stability, thermal stability, and salt ion stability of the emulsions were also notably improved by the ultrasonication treatment. In addition, the results of the simulated in vitro digestion demonstrated that the ultrasonicated OSA-BJRS emulsions had an enhanced quercetin delivery performance and could stably transport quercetin to the small intestine for digestion. The OSA-BJRS emulsion ultrasonicated at 400 W exhibited the highest cumulative release rate (95.91 %) and the highest bioavailability (30.48 %) of quercetin. This suggests that OSA-BJRS emulsions prepared by ultrasonication can be considered effective delivery systems for hydrophobic functional components.

Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion

The structure and functional properties of okra seed protein (OSP) were characterized, the ultrasonic homogenization process of OSP nano-emulsion was optimized by response surface methodology (RSM), and its stability was also evaluated in this study. The results suggested that OSP was a high-quality plant protein, rich in glutamic acid. The molecular weight of its main subunits distributed in the range of 10-55 kDa, and some subunits were connected by disulfide bonds. Although the water and oil holding capacities of OSP were inferior to those of soy protein isolate (SPI), its emulsifying ability was superior to that of SPI. And the OSP concentration, ultrasonic time and ultrasonic power had obvious effects on the droplet size of nanoemulsion. The optimum process of OSP emulsion was determined as follows: OSP concentration 2.4 %, ultrasonic power 600 W, ultrasonic time 340 s. Under these conditions, the median droplet size of the nanoemulsion was 192.03 ± 3.48 nm, close to the predicted value (191.195 nm). And the obtained nano-emulsion exhibited high stability to the changes of pH, temperature and ionic strength in the environment. Our results can provide reference for the application of OSP, and promote the development of plant protein-based nanoemulsions.

Improving stability and bioavailability of curcumin by quaternized chitosan coated nanoemulsion

This study aims to enhance the stability and bioavailability of curcumin (Cur) using nanoemulsion coating technology. The nanoemulsion system was developed by encapsulating Cur with quaternized chitosan (QMNE), and the nanoemulsion containing Cur and medium-chain triglyceride (MCT) oil (MNE) was used as control sample. The microstructure of the nanoemulsion was examined using Dynamic light scattering (DLS), Transmission electron microscopy (TEM) and Fourier transform infrared spectroscopy (FT-IR). The storage, thermal, ionic strength, and pH stability of QMNE were also evaluated, respectively. The results indicate that QMNE demonstrates superior stability, in vitro gastric fluid stability, bioavailability compared to MNE. QMNE exhibits excellent emulsification activity and stability. In addition, QMNE shows significant protection against oxidation in both emulsion systems after different heat treatments. The antimicrobial activity results reveal that QMNE exhibits greater efficacy than that of MNE. Consequently, this study provides valuable insights into the formulation of a system to encapsulate Cur and the improvement of its stability and bioavailability.

Recent advances in delivering free or nanoencapsulated Curcuma by-products as antimicrobial food additives

Food commodities are often contaminated by microbial pathogens in transit or during storage. Hence, mitigation of these pathogens is necessary to ensure the safety of food commodities. Globally, researchers used botanicals as natural additives to preserve food commodities from bio-deterioration, and advances were made to meet users' acceptance in this domain, as synthetic preservatives are associated with harmful effects to both consumers and environments. Over the last century, the genus Curcuma has been used in traditional medicine, and its crude and nanoencapsulated essential oils (EOs) and curcuminoids were used to combat harmful pathogens that deteriorate stored foods. Today, more research is needed for solving the problem of pathogen resistance in food commodities and to meet consumer demands. Therefore, Curcuma-based botanicals may provide a source of natural preservatives for food commodities that satisfy the needs both of the food industry and the consumers. Hence, this article discusses the antimicrobial and antioxidant properties of EOs and curcuminoids derived from the genus Curcuma. Further, the action modes of Curcuma-based botanicals are explained, and the latest advances in nanoencapsulation of these compounds in food systems are discussed alongside knowledge gaps and safety assessment where the focus of future research should be placed.

Preparation and characterization of ultrasound-assisted essential oil-loaded nanoemulsions stimulated pullulan-based bioactive film for strawberry fruit preservation

Ultrasound is a high-energy approach that can help with homogenization and dispersion in cavitation. In this study, nanoemulsions of curcumin and orange essential oil were prepared with ultrasound treatment at different times. The ultrasound-treated nanoemulsions for 10 min exhibited the smallest droplet size, the best storage, and higher thermal stability. The pullulan-based film with ultrasound-assisted nanoemulsions exhibited improved water vapor permeability and moisture content and the highest tensile strength and elongation at break. The structural analysis showed that ultrasonic treatment enhanced the H-bond, resulting in a more orderly molecular arrangement and intermolecular compatibility. Furthermore, the bioactive film had the maximum oil retention time. It possessed excellent bacteriostatic properties against Escherichia coli and Staphylococcus aureus due to the smallest oil droplets and uniform distribution in the film matrix. Besides, the weight loss and deterioration of the strawberry fruit were effectively reduced, thus prolonging the shelf life.

Characterization and utilization of soy protein isolate-(-)-epigallocatechin gallate-maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion

In this study, a ternary conjugate was prepared by covalent bonding of protein, polysaccharide, and polyphenol via ultrasound and the Maillard reaction. Subsequently, the β-carotene nanoemulsion was prepared with the soy protein isolate-(-)-epigallocatechin gallate-maltose (SPI-EGCG-maltose) conjugate as the emulsifiers via ultrasound. The SPI-EGCG-maltose conjugate showed superior solubility, emulsification and foaming properties at 4 h reaction time. Meanwhile, the retention rates of β-carotene in the nanoemulsion after 30 d of storage, 8 h of light, and 55 °C of heat were >60%, >75%, and >60%, respectively. Furthermore, ultrasound treatment at 500 W for 10 min produced an inhibitory effect on the degradation of β-carotene. This study indicates that the nanoemulsion based on the ternary conjugate can effectively inhibit the β-carotene degradation by the external environment and prevent the oxidation and degradation of β-carotene in the nanoemulsion.

Effect of ultrasonic homogenization on crude oil-water emulsion stability

This research aims to evaluate the effect of ultrasonic processing parameters (power and sonication time), emulsion characteristics (water salinity and pH) and their interaction on oil-in-water emulsion stability for Cold Lake Blend (CLB) crude oil. Response surface methodology was used to design experimental runs, in which the parameters were investigated at five levels. Emulsion stability was evaluated by measuring creaming index, emulsion turbidity and microscopic image analysis. The effect of crude oil condition (fresh and weathered) on the emulsion stability was also investigated at the optimum sonication parameters and emulsion characteristics. The optimum condition was found at a power level of 76-80 W, sonication time of 16 mins, water salinity of 15 g/L NaCl, and pH of 8.3. Increasing sonication time beyond the optimum value had adverse effect on the emulsion stability. High water salinity (> 20 g/L NaCl) and pH (> 9) decreased the emulsion stability. These adverse effects intensified at higher power levels (> 80-87 W) and longer sonication times (> 16 mins). Interaction of parameters showed that the required energy to generate stable emulsion was within 60 - 70 kJ. Emulsion with fresh crude oil was more stable than those generated with the weathered oil.

Ultrasonically Fabricated Beta-Carotene Nanoemulsion: Optimization, Characterization and Evaluation of Combinatorial Effect with Quercetin on Streptozotocin-Induced Diabetic Rat Model

Diabetes mellitus (D.M.) is a metabolic disease that has affected over 500 million people globally. Bioactive compounds such as β-carotene and Quercetin have gained research interest for their potential antidiabetic properties, and bioactives have reported superior combinatorial effects in several ailments, including D.M. However, poor oral bioavailability has limited their potential application. Thus, the present study was focused on developing ultrasonically fabricated β-Carotene nanoemulsion (βC-NE) by employing capmul as the oil phase, Gelucire 44/14 as surfactant and Acconon MCM C8 as co-surfactant. The 3 factor- 3 level Box-Behnken design (BBD) was applied to optimise the βC-NE and study the impact of selected independent variables such as % Smix (5 to 9%), amplitude (20-30%) and sonication time (2.5-7.5 min) on responses including globule size (G.S.), poly dispersibility Index (PDI) and entrapment efficiency (E.E.). Further, the combinatorial effect of βC-NE with Quercetin Nanoemulsion (QU-NE) in the streptozotocin-induced diabetic rat model was evaluated. The results exhibited that 7% Smix at 25% amplitude for 5 min produced βC-NE with a droplet size of 153.1 ± 12.25 nm, 0.200 ± 0.04 PDI, and 73.25 ± 3.25% E.E. The βC-NE showed superior in-vivo bioavailability by 5.38 folds. The βC-NE, combined with QU-NE, exhibited potential therapeutic benefits in controlling body weight, blood sugar level, lipid levels, and tissue damage markers. Additionally, the pancreatic cells and hepatic cells were well protected. These results demonstrate the potential benefits of βC-NE and QU-NE in combination and recommend them as a substitute strategy for diabetes.

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product

The quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the effect of curcumin nanoemulsions as a food additive on the quality and digestibility of breads. Curcumin nanoemulsion was stabilized by using Tween 80 and an ultrasound approach and its incorporation of curcumin nanoemulsion into bread formulation as the replacement of margarine. The objects of the study were the obtained bread from wheat flour, namely, control sample, CuNE containing sample, and raw curcumin containing bread sample. The results of the sensory evaluation of prototype bread suggest that curcumin nanoemulsion does affect organoleptic properties of bread. The result of antioxidant activity for curcumin nanoemulsion bread is higher (31.59%) compared to a control bread (20.59%). Also, in addition to a positive effect, there is an increase in the total strain and the elasticity of the crumb of bread compared to the control bread. SEM (scanning electron microscope) study shows that formulation with nanoemulsion promotes uniform distribution of fine pores (porosity).

Preparation and evaluation of antibacterial wound dressing based on vancomycin-loaded silk/dialdehyde starch nanoparticles

One of the main reasons infected wounds go untreated is that antibiotic-resistant bacteria mainly cause infection. Vancomycin is an antibiotic used against Gram-positive bacteria, such as MRSA, but it has limited intravenous use due to its toxicity. This study describes using a local drug delivery approach at the wound site. The aim is to prepare a silk dressing containing dialdehyde starch nanoparticles loaded with vancomycin that can cure infection through the controlled release of antibiotics. First, the starch was oxidized by sodium periodate solution and converted to dialdehyde starch. Dialdehyde starch was converted into nanoparticles by the microemulsion method. Simultaneously, with nanoparticle formation, the antibiotic vancomycin (VAN), added to the solution, was loaded into the dialdehyde starch nanoparticles (DASNP). The wound dressing (SF/DASNP/VAN) was prepared by adding nanoparticles containing antibiotics to the silk fibroin (SF) solution, and then, the solution containing the nanoparticles was freeze-dried, and the nanoparticles were placed inside the silk matrix. Drug release of dressings was performed by immersion in phosphate-buffered saline, and cytotoxicity by MTT assay and antibacterial properties of dressings were investigated by the inhibition zone method. The morphology of the SF/DASNP/VAN dressing, its biocompatibility, antibacterial efficiency, and antibiotic release kinetics were assessed. The synthesized dressing has the desired biocompatibility with 69% cell viability and shows antibacterial properties against MRSA with a growth inhibition zone diameter of 12 mm. Also, VAN was successfully incorporated into the dressing, resulting in a 144-h continuous release profile. It may be concluded that the fabricated dressing based on silk and dialdehyde starch nanoparticles opens up a new option for topical administration of antibiotics. We believe its properties can be considered a new dressing for infectious wounds by reducing infection associated with controlled drug delivery.

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.

Enhancement of Storage Stability and Masking Effect of Curcumin by Turmeric Extract-Loaded Nanoemulsion and Water-Soluble Chitosan Coating

This study focused on improving curcumin stability in various pHs and NaCl concentrations and reducing the strong scent of turmeric by the nanoemulsions system and further coating with water-soluble chitosan (WSC). Turmeric extract-loaded nanoemulsions (TE-NEs) were firstly prepared by mixing an oil phase containing turmeric extract, MCT oil, and lecithin, and an aqueous phase containing tween 80 using an ultrasonication method. TE-NEs were further coated with WSC in the ratio of TE-NEs and WSC (1:1 to 1:10). The optimum WSC-TE-NEs exhibited an average particle size of 182 nm, a PDI of 0.317, and a zeta potential of +30.42 mV when WSC-TE-NEs were prepared in the ratio of 1:1. The stability of the WSC-TE-NEs was also assessed by determining the remained curcumin content. The remained curcumin contents of the TE-NEs and the WSC-TE-NEs were higher than that of the turmeric extract (TE) at pH 2~7 and NaCl concentrations of 100~400 mM. Fourier transform infrared (FT-IR) spectra, transmission electron microscope (TEM), and confocal laser scanning microscope (CLSM) images confirmed that the TE-NEs were successfully encapsulated with a WSC coating. As a result of GC analysis, the content of aromatic-turmerone was significantly decreased in the TE-NEs and the WSC-TE-NEs compared to the pristine TE, but there was no significant difference between the TE-NEs and the WSC-TE-NEs. These results suggest that water-soluble chitosan-coated nanoemulsions may be suitable for improving the chemical stability and masking effect of curcumin to facilitate its application in food.

Starch as a Matrix for Incorporation and Release of Bioactive Compounds: Fundamentals and Applications

Due to its abundance in nature and low cost, starch is one of the most relevant raw materials for replacing synthetic polymers in a number of applications. It is generally regarded as non-toxic, biocompatible, and biodegradable and, therefore, a safe option for biomedical, food, and packaging applications. In this review, we focused on studies that report the use of starch as a matrix for stabilization, incorporation, or release of bioactive compounds, and explore a wide range of applications of starch-based materials. One of the key application areas for bioactive compounds incorporated in starch matrices is the pharmaceutical industry, especially in orally disintegrating films. The packaging industry has also shown great interest in using starch films, especially those with antioxidant activity. Regarding food technology, starch can be used as a stabilizer in nanoemulsions, thus allowing the incorporation of bioactive compounds in a variety of food types. Starch also presents potential in the cosmetic industry as a delivery system. However, there are still several types of industry that could benefit from the incorporation of starch matrices with bioactive compounds, which are described in this review. In addition, the use of microbial bioactive compounds in starch matrices represents an almost unexplored field still to be investigated.

Fabrication and characterization of octenyl succinic anhydride modified pullulan micelles for encapsulating curcumin

BACKGROUND

Curcumin has become increasingly popular in functional foods and beverages field as a result of its high biological activity. Nevertheless, the application of curcumin is usually limited by its poor water solubility, low absorption, rapid metabolism and instability. Accordingly, the development of an appropriate wall material is crucial for its effective use. In the present study, curcumin-octenyl succinic anhydride modified pullulan (Cur-OSAP) micelles were successfully prepared by an anti-solvent co-precipitation method.

RESULTS

Octenyl succinic anhydride modified pullulan (OSAP) micelles exhibited the highest encapsulation efficiency (57.31%) and loading capacity (5.73%) of curcumin when the mass ratio of OSAP to curcumin was 10:1 and the degree of substitution of OSAP was 0.0469, at which point Cur-OSAP micelles formed via hydrogen binding and hydrophobic interactions, as confirmed by Fourier transform infrared and fluorescence techniques. The transmission electron microscopy results showed that the Cur-OSAP micelles were roughly spherical in shape with diameters in the approximate range 30-60 nm.

CONCLUSION

The encapsulation of OSAP greatly improved photostability and sustained release properties of curcumin in Cur-OSAP micelles. These findings suggest that OSAP can be used as a carrier to encapsulate and protect hydrophobic food ingredients. © 2021 Society of Chemical Industry.

Enhanced Sunscreen Effects via Layer-By-Layer Self-Assembly of Chitosan/Sodium Alginate/Calcium Chloride/EHA

The sunscreen nanocapsules were successfully synthesized by the way of layer-by-layer self-assembly using charged droplets (prepared by emulsification of LAD-30, Tween-80 and EHA (2-Ethylhexyl-4-dimethylaminobenzoate)) as templates. Chitosan/sodium alginate/calcium chloride were selected as wall materials to wrap EHA. The emulsions with the ratio of Tween-80 to EHA (1:1) were stable. A stable NEI negative emulsion can be obtained when the ratio of Tween-80 and LAD-30 was 9:1. Chitosan solutions (50 kDa, 0.25 mg/mL) and sodium alginate solutions (0.5 mg/mL) were selected to prepare nanocapsules. The nanocapsules were characterized via some physico-chemical methods. Based on the synergistic effects of the electrostatic interaction between wall materials and emulsifiers, EHA was effectively encapsulated. DLS and TEM showed that the sunscreen nanocapsules were dispersed in a spherical shape with nano-size, with the increasing number of assembly layers, the size increased from 155 nm (NEI) to 189 nm (NEII) to 201 nm (NEIII) and 205 nm after solidification. The release studies in vitro showed sustained release behavior of the nanocapsules were observed with the increase of the number of deposition layers, implying a good coating effect. The sunscreen nanocapsules could control less than 50% the release of EHA after crosslinking of calcium chloride and sodium alginate, which also could effectively avoid the stimulation of the sun protection agent on the skin.

Effect of Co-Encapsulated Natural Antioxidants with Modified Starch on the Oxidative Stability of β-Carotene Loaded within Nanoemulsions

β-Carotene (vitamin A precursor) and α-tocopherol, the utmost energetic form of vitamin E (VE), are known to be fat-soluble vitamins (FSVs) and essential nutrients needed to enhance the growth and metabolic functions of the human body. Their deficiencies are linked to numerous chronic disorders. Loading of FSVs within nanoemulsions could increase their oxidative stability and solubility. In this research, VE and β-Carotene (BC) were successfully co-entrapped within oil-in-water nanoemulsions of carrier oils, including tuna fish oil (TFO) and medium-chain triglycerides (MCTs), stabilized by modified starch and Tween-80. These nanoemulsions and free carrier oils loaded with vitamins were stored for over one month to investigate the impact of storage circumstances on their physiochemical characteristics. Entrapped bioactive compounds inside the nanoemulsions and bare oil systems showed a diverse behavior in terms of oxidation. A more deficiency of FSVs was found at higher temperatures that were more noticeable in the case of BC. VE behaved like an antioxidant to protect BC in MCT-based nanoemulsions, whereas it could not protect BC perfectly inside the TFO-loaded nanoemulsions. However, cinnamaldehyde (CIN) loading significantly enhanced the oxidative stability and FSVs retention in each nanoemulsion. Purity gum ultra (PGU)-based nanoemulsions comprising FSVs and CIN presented a greater BC retention (42.3%) and VE retention (90.1%) over one-month storage at 40 °C than Twee 80. The superior stability of PGU is accredited to the OSA-MS capabilities to produce denser interfacial coatings that can protect the entrapped compounds from the aqueous phase. This study delivers valuable evidence about the simultaneous loading of lipophilic bioactive compounds to enrich functional foods.

Fabrication and Evaluation of Quercetin Nanoemulsion: A Delivery System with Improved Bioavailability and Therapeutic Efficacy in Diabetes Mellitus

The current study was intended to fabricate and evaluate ultrasonically assisted quercetin nanoemulsion (Que-NE) for improved bioavailability and therapeutic effectiveness against diabetes mellitus in rats. Ethyl oleate, Tween 20, and Labrasol were chosen as oil, surfactant, and cosurfactant, respectively. Box–Behnken design (BBD) was employed to study the influence of process variables such as % surfactant and cosurfactant mixture (Smix) (5 to 7%), % amplitude (20–30%) and sonication time (2.5–7.5 min) on droplet size, polydispersibility index (PDI), and % entrapment efficiency (%EE) were studied. The optimization predicted that 9% Smix at 25% amplitude for 2.5 min would produce Que-NE with a droplet size of 125.51 nm, 0.215 PDI, and 87.04% EE. Moreover, the optimized Que-NE exhibited appreciable droplet size and PDI when stored at 5, 30, and 40 °C for 45 days. Also, the morphological characterization by transmission electron microscope (TEM) indicated the spherical shape of the optimized nanoemulsion. Furthermore, the Que-NE compared to pure quercetin exhibited superior release and enhanced oral bioavailability. The streptozocin-induced antidiabetic study in rats revealed that the Que-NE had remarkable protective and therapeutic properties in managing body weight, blood glucose level, lipid profile, and tissue injury markers, alongside the structure of pancreatic β-cells and hepatocytes being protected. Thus, the developed Que-NE could be of potential use as a substitute strategy for diabetes.

Encapsulation of phenolic compounds within nano/microemulsion systems: A review

Phenolic compounds (phenolics) have received great attention in the food, pharmaceutical and nutraceutical industries due to their health-promoting attributes. However, their extensive use is limited mainly due to their poor water dispersibility and instability under both processing conditions and/or gastrointestinal interactions, affecting their bioavailability/bioaccessibility. Therefore, different nanocarriers have been widely used to encapsulate phenolics and overcome the aforementioned challenges. To the best of our knowledge, besides many research studies, no comprehensive review on encapsulation of phenolics by microemulsions (MEs) and nanoemulsions (NEs) has been published so far. The present study was therefore attempted to review the loading of phenolics into MEs and NEs. In addition, the fundamental characteristics of the developed systems such as stability, encapsulation efficiency, cytotoxicity, bioavailability and releasing rate are also discussed. Both MEs and NEs are proved as appropriate vehicles to encapsulate and protect phenolics which may expand their applications in foods, supplements and pharmaceuticals.

Formulation, physicochemical characterization, and anti- E. coli activity of food-grade nanoemulsions incorporating clove, cinnamon, and lavender essential oils

This research studies the application of a specific nanoemulsion as anti-Escherichia coli agent. The specific mixture was generated by a simplex-centroid design. Physicochemical parameters such as droplet average diameter, pH, viscosity, density, turbidity, whitening index, refractive index, stability (thermal, physical, and osmotic stability), and antibacterial activity kinetic, have been assessed. The mixture nanoemulsions had droplet diameters significantly smaller than those of clove or cinnamon nanoemulsions. Individual and mixture essential oils nanoemulsion exhibited appropriate stability under pH, thermal, and ionic stress as well as after mid-term storage. Antibacterial activity kinetic revealed the fast and pronounced efficacy of mixture nanoemulsions on E. coli (reach 98% of growth inhibition), especially for the nanoemulsion composed of 50% essential oil in the dispersed phase upon 20 days of storage. All data considered, the actual work evidences the promising advantages of using specific nanoemulsions as delivery systems of antibacterial agents in the beverage and food industry.

Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment

The food industry has increased its interest in using "consumer-friendly" and natural ingredients to produce food products. In the case of emulsifiers, one of the possibilities is to use biopolymers with emulsification capacity, such as octenyl succinic anhydride modified starch, which can be used in combination with other polysaccharides, such as chitosan and carboxymethylcellulose, in order to improve the capacity to protect bioactive compounds. In this work, multilayer nano-emulsion systems loaded with oregano essential oil were produced by high energy methods and characterized. The process optimization was carried out based on the evaluation of particle size, polydispersity index, and zeta potential. Optimal conditions were achieved for one-layer nano-emulsions resulting in particle size and zeta potential of 180 nm and -42 mV, two layers (after chitosan addition) at 226 nm and 35 mV, and three layers (after carboxymethylcellulose addition) of 265 nm and -1 mV, respectively. The encapsulation efficiency of oregano essential oil within nano-emulsions was 97.1%. Stability was evaluated up to 21 days at 4 and 20 °C. The three layers nano-emulsion demonstrated to be an efficient delivery system of oregano essential oil, making 40% of the initial oregano essential oil available versus 13% obtained for oregano essential oil in oil, after exposure to simulated digestive conditions.

Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein

This study investigated alkaline shifting, ultrasonication, and their combination on functional modifications of faba bean protein isolate (FPI). The protein characterization revealed that the combined alkaline shifting/ultrasound treatment dissociated large aggregates of FPI into small ones, resulting in increased protein surface hydrophobicity and decreased free sulfhydryl groups. Such structural changes significantly increased FPI solubility from 12.2 to 40.4% to more than 95% at pH 3 and 7 and more than 80% at pH 6. Furthermore, the FPI modified by the combined alkaline shifting/ultrasound treatment produced emulsions with smaller particle size and superior stability at pH values 3 and 7. Likewise, a striking enhancement in foaming capacity (from 93% to 306-386%) and stability (from 10 s to 473-974 s) was achieved by the combined treatment. This study suggested that the ultrasound-assisted alkaline shifting treatment could be considered an effective method for improving FPI functional properties.

Clean label starch: production, physicochemical characteristics, and industrial applications

Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.

Nanocomposite of functional silver metal containing curcumin biomolecule model systems: Protein BSA bioavailability

Curcumin, a constituent of Curcuma longa L-Zingiberaceae is used in traditional Indian and worldwide medicine and shows anticancer and antioxidant properties. Curcumin has numerous biological and pharmacological activities but due to its hydrophobic nature, the major drawback is poor absorption and rapid elimination, rendering curcumin with the tag of a poor biomaterial. Hence, there is a need to develop functional metal containing curcumin model systems (FMCCMS) as a metallo-biomolecule to enhance the bioavailability of curcumin. We designed the interaction of silver metal ion with curcumin to form curcumin-silver nanocomposite (CURC-AgNCP) via ultrasonic synthetic route. Formations of FMCCMS were characterized by spectroscopic techniques. The crystalline face-centered cubic pattern and particle size of the nanocomposite was evaluated using X-ray diffraction and high-resolution transmission electron microscopy. The bonding of silver metal to curcumin was confirmed by X-ray photon spectroscopy. Interaction of the nanocomposite with bovine serum albumin (BSA) protein was performed using excitation, emission, and circular dichroism spectroscopy. In binding interaction of BSA, the negative value of ∆S° (-358.04 J mol^-1 K^-1) and ∆H° (-129.42 KJ mol^-1) demonstrates the hydrophilic nature of the nanocomposite. The binding distance r evaluated according to the Forster resonance energy transfer theory and was 4.69 nm for CURC-AgNCP, which suggested non-radiative transfer of energy between CURC-AgNCP and BSA. The role of FMCCMS metallo-biomolecule CURC-AgNCP in medicine for cancer activity can have immense importance and hence we performed Sulphorhodamine B based in-vitro cytotoxicity assay on human breast cancer Michigan Cancer Foundation-7 cell line.

Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape (Coccoloba uvifera L.)

In this study, the stability of a submicron emulsion to protect an extract obtained from sea grape fruit (Coccoloba uvifera L.) was evaluated. Extract characterization by MS-HPLC revealed the presence of 3 anthocyanins (cyanidin 3-glucoside, malvidin 3-glucoside, and delphinidin 3-glucoside), the content of total phenols was 263.86 ± 1.86 mg gallic acid equivalent/100 g, with an antioxidant capacity determined by ABTS and DPPH of 128.95 ± 1.00 and 26.18 ± 0.60 μg Trolox equivalents/mL, respectively. A submicron emulsion (0.424 μm) by Ultrasound with monomodal distribution, stable over time and low viscosity (1.94 mPa s) classified as a shear-thinning fluid was obtained. The thermogravimetric analysis (TGA) demonstrated the stability of the C. uvifera extract in the emulsion, which is thermostable (212 °C). These emulsions can be added into a beverage as a nutraceutical, dried for later use as pills or incorporated in foods.

Preparation of Curcumin Nanosuspension with Gum Arabic as a Natural Stabilizer: Process Optimization and Product Characterization

Low aqueous solubility and poor bioavailability of curcumin have limited its application in various fields. One approach to address this issue is to formulate a nanosuspension that incorporates curcumin, which has been previously shown to exhibit remarkably improved solubility in comparison with that of a bare compound. In this study, the preparation process of curcumin nanosuspension was optimized with a median particle size as the outcome. Gum arabic was used as a natural polymeric surfactant and the suspension was formulated using high speed homogenization. Optimization results, realized via a response surface methodology, showed that a minimum median particle size (8.524 µm) could be attained under the following conditions: curcumin:gum arabic ratio of 1:6 g/g; homogenization speed of 8300 rpm and homogenization time of 40 min. Under these conditions, the particle size of obtained suspension was shown to be consistent for around seven days without major aggregation. The homogenization process could be scaled up to five times in terms of suspension volume. TEM also showed that curcumin nanoparticles had a nearly spherical shape and homogeneous structure with a size range of 40–80 nm.