1
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Wang L, Wei Z, Xue C. Co-encapsulation of curcumin and fucoxanthin in solid-in-oil-in-water multilayer emulsions: Characterization, stability and programmed sequential release. Food Chem 2024; 456:139975. [PMID: 38852456 DOI: 10.1016/j.foodchem.2024.139975] [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: 11/26/2023] [Revised: 05/20/2024] [Accepted: 06/02/2024] [Indexed: 06/11/2024]
Abstract
To enhance the bioavailability of bioactives with varying efficacy in the gastrointestinal tract (GIT), a co-delivery system of solid-in-oil-in-water (S/O/W) emulsion was designed for the co-encapsulation of two bioactives in this paper. S/O/W emulsions were fabricated utilizing fucoxanthin (FUC)-loaded nanoparticles (NPs) as the solid phase, coconut oil containing curcumin (Cur) as the oil phase, and carboxymethyl starch (CMS)/propylene glycol alginate (PGA) complex as the aqueous phase. The high entrapment efficiency of Cur (82.3-91.3%) and FUC (96.0-96.1%) was found in the CMS/PGA complex-stabilized S/O/W emulsions. Encapsulation of Cur and FUC within S/O/W emulsions enhanced their UV and thermal stabilities. In addition, S/O/W emulsions prepared with CMS/PGA complexes displayed good stability. More importantly, the formed S/O/W emulsion possessed programmed sequential release characteristics, delivering Cur and FUC to the small intestine and colon, respectively. These results contributed to designing co-delivery systems for the programmed sequential release of two hydrophobic nutrients in the GIT.
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Affiliation(s)
- Luhui Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China.
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2
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Hao L, Li J, Mao J, Zhou Q, Deng Q, Chai Z, Zheng L, Shi J. The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion. Int J Biol Macromol 2024; 265:130742. [PMID: 38492704 DOI: 10.1016/j.ijbiomac.2024.130742] [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: 01/02/2024] [Revised: 02/06/2024] [Accepted: 03/07/2024] [Indexed: 03/18/2024]
Abstract
In this work, soybean lecithin (LC) was used to modify β-cyclodextrin (β-CD) with hydrophobic fat chains to become amphiphilic (LC-CD), and vitamin E (VE) was encapsulated in former modified β-CD complexes (LC-CD-VE), the new Pickering emulsions stabilized by LC-CD-VE and LC-CD complexes for the delivery of β-carotene (BC) were created. The surface tension, contact angle, zeta potential, and particle size were used to assess the changes in complexes nanoparticles at various pH values. Furthermore, LC-CD-VE has more promise as Pickering emulsion stabilizer than LC-CD because of the smaller particle size (271.11 nm), proper contact angle (58.02°), and lower surface tension (42.49 mN/m). The interactions between β-cyclodextrin, soybean lecithin, and vitamin E were confirmed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and thermogravimetric analysis (TGA). The durability of Pickering emulsions was examined at various volume fractions of the oil phase and concentrations of nanoparticles. Compared to the emulsion stabilized by LC-CD, the one stabilized by LC-CD-VE showed superior storage stability. Moreover, for the delivery of BC, Pickering emulsions stabilized by LC-CD and LC-CD-VE can outperform bulk oil and Tween 80 stabilized emulsions in terms of UV light stability, storage stability, and bioaccessibility. This work could offer fresh perspectives on stabilizer alternatives for Pickering emulsion delivery systems.
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Affiliation(s)
- Lei Hao
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Junjiao Li
- Key Laboratory of Fermentation Engineering, Ministry of Education, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jin Mao
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qi Zhou
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qianchun Deng
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Zhaofei Chai
- State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, National Center for Magnetic Resonance in Wuhan, Wuhan Institute of Physics and Mathematics, Innovation Academy for Precision Measurement Science and Technology, Chinese Academy of Sciences, Wuhan, China
| | - Lei Zheng
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Jie Shi
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
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3
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Faggian M, Bernabè G, Pauletto A, Loschi F, Tezze C, Merlo R, Merlo L, Sut S, Ferrarese I, Brun P, Castagliuolo I, Peron G, Dall'Acqua S. Nutraceutical formulation for immune system modulation: Active constituents, in vitro antibacterial and immunomodulatory activity, and metabolomics analysis. Phytother Res 2023; 37:5883-5896. [PMID: 37926430 DOI: 10.1002/ptr.7995] [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: 05/02/2023] [Revised: 07/18/2023] [Accepted: 08/15/2023] [Indexed: 11/07/2023]
Abstract
There is a large demand for nutraceuticals in the market and studies related to their action are needed. In this paper, the antimicrobial activity and the immunomodulatory effect of a nutraceutical formulation containing 14.39% of ascorbic acid, 7.17% of coenzyme Q10, 1.33% of Echinacea polyphenols, 0.99% of pine flavan-3-ols, 0.69% of resveratrol and 0.023% of Echinacea alkylamides were studied using in vitro assays and cell-based metabolomics. Chromatographic analysis allowed us to study the nutraceutical composition. The antibacterial activity was evaluated on S. aureus, K. pneumoniae, P. aeruginosa, E. coli, H. influenzae, S. pyogenes, S. pneumoniae and M. catarrhalis. The immunomodulatory activity was assessed on human macrophages and dendritic cells. The production of IL-1β, IL-12p70, IL-10 and IL-8 was evaluated on culture medium by ELISA and the activation/maturation of dendritic cells with cytofluorimetric analysis. Treated and untreated macrophages and dendritic cell lysates were analysed by liquid chromatography coupled with high-resolution mass spectrometry, and results were compared using multivariate data analysis to identify biological markers related to the treatment with the food supplement. The food supplement decreased K. pneumoniae, P. aeruginosa, E. coli, Methicillin-resistant Staphylococcus aureus (MRSA) and M. catharralis growth, reduced the inflammatory response in macrophages exposed to lipopolysaccharide (LPS) and modulated the activation and maturation of the dendritic cells. Oxidized phospholipids were identified as the main biological markers of treated cell lysates, compared with controls.
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Affiliation(s)
| | - Giulia Bernabè
- Department of Molecular Medicine, University of Padova, Padova, Italy
| | - Anthony Pauletto
- Department of Molecular Medicine, University of Padova, Padova, Italy
| | - Francesca Loschi
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Padova, Italy
| | - Caterina Tezze
- Department of Biomedical Sciences, University of Padova, Padova, Italy
- Veneto Institute of Molecular Medicine, Padova, Italy
| | | | | | - Stefania Sut
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Padova, Italy
| | - Irene Ferrarese
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Padova, Italy
| | - Paola Brun
- Department of Molecular Medicine, University of Padova, Padova, Italy
| | - Ignazio Castagliuolo
- Department of Molecular Medicine, University of Padova, Padova, Italy
- Microbiology Unit of Padua University Hospital, Padua, Italy
| | - Gregorio Peron
- Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy
| | - Stefano Dall'Acqua
- Unired srl, Padova, Italy
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Padova, Italy
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4
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Luo X, Ao S, Wu H, McClements DJ, Fang L, Huang M, Zhou Y, Yin X, Xi M, Cai T, Zhu K. Hyaluronic Acid Poly(glyceryl) 10-Stearate Derivatives: Novel Emulsifiers for Improving the Gastrointestinal Stability and Bioaccessibility of Coenzyme Q10 Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37436914 DOI: 10.1021/acs.jafc.3c02322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/14/2023]
Abstract
Fish oils are a rich source of polyunsaturated fatty acids, including eicosapentaenoic acid and docosahexaenoic acid, which are reported to exhibit therapeutic effects in a variety of human diseases. However, these oils are highly susceptible to degradation due to oxidation, leading to rancidity and the formation of potentially toxic reaction products. The aim of this study was to synthesize a novel emulsifier (HA-PG10-C18) by esterifying hyaluronic acid with poly(glyceryl)10-stearate (PG10-C18). This emulsifier was then used to formulate nanoemulsion-based delivery systems to co-deliver fish oil and coenzyme Q10 (Q10). Q10-loaded fish oil-in-water nanoemulsions were fabricated, and then their physicochemical properties, digestibility, and bioaccessibility were measured. The results indicated that the environmental stability and antioxidant activity of oil droplets coated with HA-PG10-C18 surpassed those coated with PG10-C18 due to the formation of a denser interfacial layer that blocked metal ions, oxygen, and lipase. Meanwhile, the lipid digestibility and Q10 bioaccessibility of nanoemulsions formulated with HA-PG10-C18 (94.9 and 69.2%) were higher than those formulated with PG10-C18 (86.2 and 57.8%), respectively. These results demonstrated that the novel emulsifier synthesized in this study could be used to protect chemically labile fat-soluble substances from oxidative damage, while still retaining their nutritional value.
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Affiliation(s)
- Xiang Luo
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Sha Ao
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Hongze Wu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Likun Fang
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Mengyu Huang
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Yanyan Zhou
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Xuguang Yin
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Meiyang Xi
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Tao Cai
- Zhejiang Engineering Research Center of Fat-Soluble Vitamin, School of Chemistry and Chemical Engineering, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
| | - Kewu Zhu
- Center for Drug Delivery System Research, School of Medicine, Shaoxing University, 900 Chengnan Avenue, Shaoxing, Zhejiang 312000, China
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5
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Li X, Zhang M, Zhou L, Liu J, Marchioni E. Construction of whey protein gels prepared by three methods to stabilize high internal phase Pickering emulsions loaded with CoQ10 under different pH. Food Chem 2023; 421:136192. [PMID: 37130448 DOI: 10.1016/j.foodchem.2023.136192] [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: 10/13/2022] [Revised: 04/08/2023] [Accepted: 04/16/2023] [Indexed: 05/04/2023]
Abstract
The aim of this study was to investigate the effect of whey protein gel particles (WPGPs) prepared by heat-induced method, enzyme cross-linking method and calcium ion cross-linking method on the structural properties and intrinsic linkage of their stable high internal phase Pickering emulsions (HIPPEs) under different pH conditions. The effects of different pH and preparation methods on the internal interaction forces, particle size, ζ-potential, wettability and secondary structure of gels was investigated. The results indicated that the construction of HIPPEs system was successfully constructed at pH 3, 5 or 7. The WPGPs stabilized HIPPEs can maintain stable state at 4 °C for 28 days. Coenzyme Q10 (CoQ10) loaded with HIPPEs increased the bioavailability from 13.2% to 79.4%, which was demonstrated in in vitro digestion experiments.
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Affiliation(s)
- Xiang Li
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, (South-Central MinZu University), Wuhan 430074, PR China
| | - Minghao Zhang
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, (South-Central MinZu University), Wuhan 430074, PR China
| | - Li Zhou
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, (South-Central MinZu University), Wuhan 430074, PR China.
| | - Jikai Liu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, (South-Central MinZu University), Wuhan 430074, PR China.
| | - Eric Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
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6
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pH-responsive Pickering emulsions-pectin hydrogel beads for loading of resveratrol: Preparation, characterization, and evaluation. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.104008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Xia C, Han L, Zhang C, Xu M, Liu Z, Chen Y, Zhu Y, Yu M, Wu W, Yin S, Huang J, Zheng Z, Zhang R. Preparation and optimization of Pickering emulsion stabilized by alginate-lysozyme nanoparticles for β-carotene encapsulation. Colloid Polym Sci 2022. [DOI: 10.1007/s00396-022-05024-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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8
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Fu J, Fu D, Zhang G, Sun C, Tang Y, Shao Z, Xu X, Song L. Fabrication, physicochemical stability and gastrointestinal fate of curcumin‐loaded nanoemulsions stabilized by bovine serum albumin‐glucose conjugates with different degree of glycation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jing‐jing Fu
- School of Food Science and Technology, Dalian Polytechnic University No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 P. R. China
| | - Dong‐wen Fu
- School of Food Science and Technology, Dalian Polytechnic University No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 P. R. China
| | - Guang‐yao Zhang
- School of Food Science and Technology, Dalian Polytechnic University No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 P. R. China
| | - Cong Sun
- School of Food Science and Technology, Dalian Polytechnic University No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 P. R. China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 P. R. China
- National Engineering Research Center of Seafood No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 P. R. China
| | - Zhen‐wen Shao
- Qingdao Seawit Life Science Co., Ltd. Qingdao 370200 PR China
| | - Xian‐bing Xu
- School of Food Science and Technology, Dalian Polytechnic University No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 P. R. China
- National Engineering Research Center of Seafood No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 P. R. China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 P. R. China
- National Engineering Research Center of Seafood No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 P. R. China
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9
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Zhong M, Sun Y, Sun Y, Fang L, Wang Q, Qi B, Li Y. Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion. Food Chem 2022; 394:133514. [PMID: 35728470 DOI: 10.1016/j.foodchem.2022.133514] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 05/22/2022] [Accepted: 06/15/2022] [Indexed: 11/28/2022]
Abstract
This study evaluates the effect of pH (pH 3 and 11) and heat treatment (60 °C) in modifying the soybean lipophilic protein (LP) for the development of an encapsulation system to co-deliver resveratrol (Res) and vitamin D3. The structural and functional properties of LP after the modification will change to varying degrees. Meanwhile, Res was loaded into the hydrophobic core of LP, and the resulting Res-loaded structures have a uniform particle size distribution and a high encapsulation efficiency (78%). When the amount of Res encapsulation increases, the emulsification and oxidation resistance of the Pickering emulsion increased; the interfacial tension and interfacial protein adsorption increased to 11.21 mN/m and 97.34%, respectively. During simulated gastrointestinal digestion, the Pickering emulsion prepared with LP-Res nanoparticles at pH 11, 60 °C (pH 11, 60 °C-LP-Res) effectively protected Res and vitamin D3 from degradation or precipitation, indicating a significant increase in bioavailability.
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Affiliation(s)
- Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yufan Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuanda Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lin Fang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qi Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, Harbin 150028, China.
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10
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Du CX, Xu JJ, Luo SZ, Li XJ, Mu DD, Jiang ST, Zheng Z. Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113346] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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11
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Geng S, Li Y, Lv J, Ma H, Liang G, Liu B. Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixture. Food Chem 2022; 373:131576. [PMID: 34799133 DOI: 10.1016/j.foodchem.2021.131576] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 10/28/2021] [Accepted: 11/06/2021] [Indexed: 11/25/2022]
Abstract
This study evaluated the feasibility of fabricating food-grade HIPEs using a dihydromyricetin and lysozyme mixture. The effects of the oil phase volume fraction (φ), composition (lysozyme:dihydromyricetin, k), and addition amount (w) of the mixture on the formation and properties of the HIPEs were analyzed. Then, the interactions of dihydromyricetin and lysozyme were investigated. The results indicated that when w was 0.4%, HIPEs with φ value of 90% could be obtained. Furthermore, the k also affected the microstructure, mechanical properties, oil oxidation, and lutein protection ability of the HIPEs. However, the presence of dihydromyricetin did not affect lysozyme activity. Both isothermal titration calorimetry and molecular simulations proved that they did not form a typical host-guest complex. But, dihydromyricetin could absorb on the lysozyme surface. Therefore, we speculated that lysozyme and dihydromyricetin particles could overlap and form a 3D network structure to stabilize the HIPEs, which was consistent with the microstructure observations.
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Affiliation(s)
- Sheng Geng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
| | - Yunbo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jinling Lv
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
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12
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Tavasoli S, Liu Q, Jafari SM. Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107280] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Feng T, Fan C, Wang X, Wang X, Xia S, Huang Q. Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107265] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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Fu JJ, Zhang GY, Zhang ZH, Shao ZW, Xu XB, Song L. Formation mechanism of nanocomplex of resveratrol and glycated bovine serum albumin and their glycation-enhanced stability showing glycation extent. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112916] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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15
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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16
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Xie Z, Chen X. Healthy benefits and edible delivery systems of resveratrol: a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhenfeng Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
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17
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Ren Z, Chen Z, Zhang Y, Lin X, Weng W, Liu G, Li B. Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values. Food Chem 2021; 375:131795. [PMID: 34922274 DOI: 10.1016/j.foodchem.2021.131795] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 12/01/2021] [Accepted: 12/03/2021] [Indexed: 01/03/2023]
Abstract
This study aimed to explore the characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles (TWIPNs) at different pH values. The characteristics of TWIPNs at different pH values were analysed first. The average hydrodynamic diameter of TWIPNs in the suspension was smaller than 400 nm at pH 7-11. TWIPNs at pH 3 could not be used to stabilize Pickering emulsions. The flocculation index (FI) of fresh TWIPN-stabilized Pickering emulsions (TWIPNPEs) at pH 5 was higher than those of TWIPNPEs at pH 7-11 (FI < 5%), indicating that bridging flocculation led to the aggregation of small emulsion droplets. The zeta potential of TWIPNPEs at pH 7-11 did not change after 7 d. In addition, the TWIPNPEs showed gel-like properties under neutral and alkaline conditions. These results will be helpful for broadening the application of TWIPNPEs at different pH values.
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Affiliation(s)
- Zhongyang Ren
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, China
| | - Zhongzheng Chen
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Yuanyuan Zhang
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Xiaorong Lin
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Wuyin Weng
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, China
| | - Guangming Liu
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Bin Li
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China.
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Pickering emulsions-chitosan hydrogel beads carrier system for loading of resveratrol: Formulation approach and characterization studies. REACT FUNCT POLYM 2021. [DOI: 10.1016/j.reactfunctpolym.2021.105074] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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19
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Wei Y, Zhang L, Liao W, Mao L, Zhang M, Guo X, Huang C, Han H, Mackie A, Gao Y. Enhanced stability and controlled gastrointestinal digestion of β-carotene loaded Pickering emulsions with particle-particle complex interfaces. Food Funct 2021; 12:10842-10861. [PMID: 34617943 DOI: 10.1039/d1fo01714d] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, we used large, rigid, and hydrophilic zein-propylene glycol alginate composite particles (ZPCPs) and small, soft, and hydrophobic whey protein microgel (WPM) particles to synergistically stabilize a Pickering emulsion for delivery of β-carotene. The photothermal stability and storage stability of β-carotene were improved with the combined use of different particles. Microstructural observations showed that ZPCPs were effectively adsorbed at the oil/water interface despite the substantial interparticle gaps. WPM particles could swell and stretch on the interface due to their deformable structure, thereby forming an interfacial layer of flattened particles to cover a large surface area. The interfacial structure and macroscopic properties of Pickering emulsions were modulated by adjusting the mass ratio and addition sequence of different particles. The combination of ZPCPs and WPM delayed the lipolysis during gastrointestinal digestion. Through controlling the composition of the complex interface, the free fatty acid (FFA) release rate of Pickering emulsions in the small intestinal phase was reduced from 15.64% to 9.03%. When ZPCPs were used as the inner layer and WPM as the outer layer and the mass ratio of ZPCPs to WPM was 4 : 1, the Pickering emulsion showed the best stability and β-carotene bioaccessibility. The Pickering emulsion with particle-particle complex interfaces could be applied in foods and pharmaceuticals for the purpose of enhanced stability, delayed lipolysis or sustained nutrient release.
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Affiliation(s)
- Yang Wei
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China. .,School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, PR China
| | - Liang Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
| | - Wenyan Liao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
| | - Like Mao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
| | - Mengke Zhang
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, PR China
| | - Xiaodong Guo
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, PR China
| | - Cancan Huang
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Haizhen Han
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Alan Mackie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Yanxiang Gao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
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20
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Wei Y, Liu Z, Guo A, Mackie A, Zhang L, Liao W, Mao L, Yuan F, Gao Y. Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12278-12294. [PMID: 34530616 DOI: 10.1021/acs.jafc.0c07800] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, we utilized different types of particles to stabilize β-carotene-loaded Pickering emulsions: spherical hydrophobic zein colloidal particles (ZCPs) (517.3 nm) and rod-shaped hydrophilic cellulose nanocrystals (CNCs) (115.2 nm). Either of the particles was incapable of stabilizing Pickering emulsions owing to their inappropriate wettability. When the mass ratio of ZCPs and CNCs was 1:4, the Pickering emulsion showed the best physical and photothermal stability. Compared to the ZCP-stabilized Pickering emulsion (9.29%), the retention rate of β-carotene in the Pickering emulsion costabilized by ZCPs and CNCs was increased to 60.23% after 28 days of storage at 55 °C. Confocal microscopy and cryoscanning electron microscopy confirmed that different types of particles could form a multilayered structure or induce the formation of an interparticle network. Furthermore, the complexation of ZCPs and CNCs delayed the lipolysis of the emulsion during in vitro digestion. The free fatty acid (FFA) release rate of Pickering emulsions in the small intestinal phase was reduced from 19.46 to 8.73%. Accordingly, the bioaccessibility of β-carotene in Pickering emulsions ranged from 9.14 to 27.25% through adjusting the mass ratio and addition sequence of distinct particles at the interface. The Pickering emulsion with the novel particle-particle complex interface was designed in foods and pharmaceuticals for purpose of enhanced stability, delayed lipolysis, or sustained nutrient release.
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Affiliation(s)
- Yang Wei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Zikun Liu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Aixin Guo
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Alan Mackie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Liang Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Wenyan Liao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Like Mao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Fang Yuan
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Yanxiang Gao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
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21
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Feng T, Wang X, Wang X, Xia S, Huang Q. Plant protein-based antioxidant Pickering emulsions and high internal phase Pickering emulsions against broad pH range and high ionic strength: Effects of interfacial rheology and microstructure. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111953] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Akhtar A, Aslam S, Khan S, McClements DJ, Khalid N, Maqsood S. Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021). Crit Rev Food Sci Nutr 2021; 63:2719-2737. [PMID: 34565242 DOI: 10.1080/10408398.2021.1980370] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications.
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Affiliation(s)
- Aqsa Akhtar
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sadia Aslam
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | | | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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23
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Bi W, Liyuan G, Wenjuan W, Qiang X. Skin targeting of resveratrol-loaded starch-based Pickering emulsions: preparation, characterization, and evaluation. Colloid Polym Sci 2021. [DOI: 10.1007/s00396-021-04856-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Wei Y, Li C, Dai L, Zhang L, Liu J, Mao L, Yuan F, Gao Y. The construction of resveratrol-loaded protein-polysaccharide-tea saponin complex nanoparticles for controlling physicochemical stability and in vitro digestion. Food Funct 2021; 11:9973-9983. [PMID: 33118591 DOI: 10.1039/d0fo01741h] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The novel zein-propylene glycol alginate (PGA) -tea saponin (TS) ternary complex nanoparticles were fabricated to deliver resveratrol. TS was firstly introduced to modulate the functional attributes, microstructure, molecular interactions and gastrointestinal digestion of the complex nanoparticles. The size of zein-PGA-TS complex nanoparticles was between 281.9 and 309.7 nm. In the presence of TS, the encapsulation efficiency of resveratrol was significantly elevated from 58.43% to 85.58%. The environmental stability of resveratrol was improved through entrapping into the complex nanoparticles with the rise in TS proportion. Multiple spectroscopic methods revealed that TS altered the micro-environment and secondary structure of the protein. Hydrogen bonds, hydrophobic effects and electrostatic interactions contributed to the formation of complex nanoparticles. Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) patterns showed the amorphous nature of the encapsulated resveratrol. Field emission scanning electron microscopy (FE-SEM) confirmed the globular shape of the nanoparticles and their different aggregation states were dependent on the particle compositions. Moreover, the zein-PGA-TS complex nanoparticles exhibited the best sustained release in the small intestine when the mass ratio of zein to TS was 5 : 1 (23.20% in the stomach and 63.11% in the small intestine). These findings indicated the influence of TS on the properties and applications of the protein-polysaccharide complexes, which provided a new insight into the development of novel food grade nanoparticles with desirable stability and digestion behaviour.
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Affiliation(s)
- Yang Wei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
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25
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Gligorijević N, Stanić-Vučinić D, Radomirović M, Stojadinović M, Khulal U, Nedić O, Ćirković Veličković T. Role of Resveratrol in Prevention and Control of Cardiovascular Disorders and Cardiovascular Complications Related to COVID-19 Disease: Mode of Action and Approaches Explored to Increase Its Bioavailability. MOLECULES (BASEL, SWITZERLAND) 2021; 26:molecules26102834. [PMID: 34064568 PMCID: PMC8151233 DOI: 10.3390/molecules26102834] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/26/2021] [Accepted: 04/28/2021] [Indexed: 12/12/2022]
Abstract
Resveratrol is a phytoalexin produced by many plants as a defense mechanism against stress-inducing conditions. The richest dietary sources of resveratrol are berries and grapes, their juices and wines. Good bioavailability of resveratrol is not reflected in its high biological activity in vivo because of resveratrol isomerization and its poor solubility in aqueous solutions. Proteins, cyclodextrins and nanomaterials have been explored as innovative delivery vehicles for resveratrol to overcome this limitation. Numerous in vitro and in vivo studies demonstrated beneficial effects of resveratrol in cardiovascular diseases (CVD). Main beneficial effects of resveratrol intake are cardioprotective, anti-hypertensive, vasodilatory, anti-diabetic, and improvement of lipid status. As resveratrol can alleviate the numerous factors associated with CVD, it has potential as a functional supplement to reduce COVID-19 illness severity in patients displaying poor prognosis due to cardio-vascular complications. Resveratrol was shown to mitigate the major pathways involved in the pathogenesis of SARS-CoV-2 including regulation of the renin-angiotensin system and expression of angiotensin-converting enzyme 2, stimulation of immune system and downregulation of pro-inflammatory cytokine release. Therefore, several studies already have anticipated potential implementation of resveratrol in COVID-19 treatment. Regular intake of a resveratrol rich diet, or resveratrol-based complementary medicaments, may contribute to a healthier cardio-vascular system, prevention and control of CVD, including COVID-19 disease related complications of CVD.
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Affiliation(s)
- Nikola Gligorijević
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia; (N.G.); (O.N.)
| | - Dragana Stanić-Vučinić
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia; (D.S.-V.); (M.R.); (M.S.)
| | - Mirjana Radomirović
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia; (D.S.-V.); (M.R.); (M.S.)
| | - Marija Stojadinović
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia; (D.S.-V.); (M.R.); (M.S.)
| | - Urmila Khulal
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
- Global Campus, Ghent University, Yeonsu-gu, Incheon 406-840, Korea
| | - Olgica Nedić
- Institute for the Application of Nuclear Energy, Department for Metabolism, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia; (N.G.); (O.N.)
| | - Tanja Ćirković Veličković
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11000 Belgrade, Serbia; (D.S.-V.); (M.R.); (M.S.)
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
- Global Campus, Ghent University, Yeonsu-gu, Incheon 406-840, Korea
- Serbian Academy of Sciences and Arts, Knez Mihailova 35, 11000 Belgrade, Serbia
- Correspondence: ; Tel.: +381-11-333-6608
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26
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Zhao W, Wei Z, Xue C. Recent advances on food-grade oleogels: Fabrication, application and research trends. Crit Rev Food Sci Nutr 2021; 62:7659-7676. [PMID: 33955285 DOI: 10.1080/10408398.2021.1922354] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
In order to improve the nutritional and quality characteristics of food, solid fats are widely used in food formulations. With the continuous improvement of consumers' awareness of health in recent years, substantial attempts have been carried out to find substitutes for solid fats to reduce saturated fatty acid content in foods. Oleogels have drawn increasing attention due to their attractive advantages such as easy fabrication, superior fatty acid composition and safe use in food products to satisfy consumers' demands for healthy products. This review provides the latest information on the diversified oleogel systems. The feasibility of oleogel and oleogel-based system as nutraceutical vehicles is elucidated. The type as well as concentration of oleogelators and the synergistic effect between two or more oleogelators are important factors affecting the properties of obtained oleogel. Oleogels used in nutraceutical delivery have been shown to offer increased loading amount, enhanced bioaccessibility and targeted or controlled release. These nutrients wrapped in oleogels may in turn affect the formation and properties of oleogels. Furthermore, the future perspectives of oleogels are discussed. The feasible research trends of food-grade oleogel include oleogel-based solid lipid particle, essential oil-in-oleogel system, delivery of probiotics, nutraceuticals co-delivery and microencapsulated oleogel.
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Affiliation(s)
- Wanjun Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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27
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Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106562] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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28
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Wei Y, Zhou D, Yang S, Dai L, Zhang L, Mao L, Gao Y, Mackie A. Development of β-carotene loaded oil-in-water emulsions using mixed biopolymer-particle-surfactant interfaces. Food Funct 2021; 12:3246-3265. [PMID: 33877248 DOI: 10.1039/d0fo02975k] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, β-carotene loaded oil-in-water emulsions were stabilized by complex interfaces composed of propylene glycol alginate (PGA), rhamnolipids (Rha), and zein colloidal particles (ZCPs). The influence of mixed biopolymer-surfactant, biopolymer-particle, surfactant-particle and biopolymer-surfactant-particle interfaces on the performance of the emulsions was investigated. The stability, microstructure, rheological properties, and in vitro gastrointestinal digestion of the emulsions were controlled by regulating the adding sequence and mass ratio of the multiple stabilizers. The droplet size of the emulsion was in the range of 14-77 μm. After encapsulation into the emulsions stabilized by the complex interfaces, the photothermal stability of β-carotene were increased by 41.53% and 21.52%, respectively. The co-existence of particles, biopolymers, and surfactants could induce competitive displacement, multilayer deposition and an interparticle network at the interface. Compared with a single PGA- or Rha-stabilized emulsion, the complex interface-stabilized emulsion reduced the release of FFA by 28.06% and 26.16%, respectively. The interfacial composition of the emulsion and the delayed lipid digestion further affected the bioaccessibility of β-carotene in the gastrointestinal tract (GIT). The mixed biopolymer-particle-surfactant interface-stabilized emulsion could be incorporated in foods, pharmaceuticals and cosmetics for excellent stability, targeted nutrient delivery and controlled lipolysis.
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Affiliation(s)
- Yang Wei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
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29
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30
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Song X, Chen Y, Sun H, Liu X, Leng X. Physicochemical stability and functional properties of selenium nanoparticles stabilized by chitosan, carrageenan, and gum Arabic. Carbohydr Polym 2021; 255:117379. [DOI: 10.1016/j.carbpol.2020.117379] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 10/13/2020] [Accepted: 11/03/2020] [Indexed: 12/24/2022]
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31
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Wei Y, Zhan X, Dai L, Zhang L, Mao L, Yuan F, Liu J, Gao Y. Formation mechanism and environmental stability of whey protein isolate-zein core-shell complex nanoparticles using the pH-shifting method. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110605] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Song J, Sun C, Gul K, Mata A, Fang Y. Prolamin-based complexes: Structure design and food-related applications. Compr Rev Food Sci Food Saf 2021; 20:1120-1149. [PMID: 33569884 DOI: 10.1111/1541-4337.12713] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 12/04/2020] [Accepted: 12/07/2020] [Indexed: 12/12/2022]
Abstract
Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin-based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water-soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin-based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin-based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure-function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food.
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Affiliation(s)
- Jingru Song
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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33
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Wei Y, Zhou D, Mackie A, Yang S, Dai L, Zhang L, Mao L, Gao Y. Stability, Interfacial Structure, and Gastrointestinal Digestion of β-Carotene-Loaded Pickering Emulsions Co-stabilized by Particles, a Biopolymer, and a Surfactant. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1619-1636. [PMID: 33512160 DOI: 10.1021/acs.jafc.0c06409] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Novel Pickering emulsions were stabilized by complex interfaces in the presence of zein colloidal particles (ZCPs), propylene glycol alginate (PGA), and rhamnolipid (Rha) for delivery of β-carotene. The influence of the particle-surfactant, particle-biopolymer, and particle-biopolymer-surfactant mixed interfaces on the physiochemical properties and digestion fate of Pickering emulsions was investigated. It is the first time that three different types of emulsifiers have been used to synergistically stabilize food Pickering emulsions for delivery of lipophilic nutraceuticals. The physicochemical stability, microstructure, rheological properties, and in vitro gastrointestinal digestion of Pickering emulsions were controlled by the addition sequence and mass ratio of multiple stabilizers, which showed the enhanced stability and delayed lipid digestion of the particle-biopolymer-surfactant-stabilized Pickering emulsions. After encapsulation into Pickering emulsions, the retention rate of β-carotene increased 2-fold under UV radiation for 8 h. The coexistence of ZCPs, PGA, and Rha could induce the competitive displacement, multilayer deposition, and interparticle network at the interface. The combination of particles, a biopolymer, and a surfactant delayed the lipolysis during in vitro gastrointestinal tract. By modulating the interfacial composition, the release rate of free fatty acids from Pickering emulsions was reduced from 19.46% to 2.83% through different mechanisms. The novel Pickering emulsion could be incorporated in foods as well as pharmaceuticals for controlled lipid digestion or targeted nutrient delivery purposes.
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Affiliation(s)
- Yang Wei
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Dan Zhou
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Alan Mackie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Shufang Yang
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Lei Dai
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Liang Zhang
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
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34
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Feng T, Wang X, Wang X, Zhang X, Gu Y, Xia S, Huang Q. High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure. Food Chem 2021; 350:129251. [PMID: 33588282 DOI: 10.1016/j.foodchem.2021.129251] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 01/27/2021] [Accepted: 01/28/2021] [Indexed: 12/18/2022]
Abstract
The pea protein isolate-high methoxyl pectin-epigallocatechin gallate (PPI-HMP-EGCG) complex was used to stabilize Pickering emulsions (PEs) and high internal phase PEs (HIPPEs), and the effect of interfacial rheology on the microstructure, bulk rheology and stability of these emulsions was investigated. The PPI-HMP-EGCG complex with PPI to EGCG 30:1 exhibited partial wettability (81.6 ± 0.4°) and optimal viscoelasticity for the formation of stable interfacial layer. The microstructure demonstrated that the PPI-HMP-EGCG complex acted as an interfacial layer and surrounded the oil droplets, and continuous phases were mainly filled with excessive HMP, which enhanced emulsion stability. The formation of a firm gel-like network structure required a dense interfacial layer to provide the PEs (complex concentration of 0.1%) and HIPPEs (oil-phase up to 0.83) with ideal viscoelasticity and stability. The results provide the guidelines for the rational design of EGCG-loaded HIPPEs stabilized by water-soluble protein/polysaccharide complexes.
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Affiliation(s)
- Tingting Feng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xuejiao Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xingwei Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Yao Gu
- School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
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